Ultimate Gluten-Free Buttermilk Biscuits
Indulge in the flaky, buttery goodness of these Ultimate Gluten-Free Buttermilk Biscuits, inspired by Roben Ryberg's popular cookbook, You Won't Believe It's Gluten-Free! Perfect for breakfast, brunch, or as a delightful side with soups and stews. These biscuits are incredibly easy to make, and the best part is that they taste fantastic even after a night in the fridge! Using soy milk and margarine doesn’t compromise flavor or texture – so feel free to adapt to your preferences. Whether you pat them out and cut them into squares or opt for traditional drop biscuits, you’re bound to impress your family and friends. Let the mouthwatering aroma fill your kitchen, and savor every soft bite. Serve them warm with a smear of your favorite spread, and get ready for compliments!
N/A
Servings
100
Calories
9
Ingredients
Ingredients
Butter or Margarine
4 tablespoons (Softened)
Cornstarch
1 1/3 cups (Plain)
Xanthan Gum
1 1/4 teaspoons (Plain)
Baking Powder
1 tablespoon (Plain)
Baking Soda
1/2 teaspoon (Plain)
Sugar
2 teaspoons (Plain)
Salt
1/2 teaspoon (Plain)
Soy Milk
3/4 cup (Plain)
Vinegar
1 teaspoon (White)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Prepare a baking sheet by greasing it lightly with non-stick spray or a little margarine.
3
In a medium-sized mixing bowl, whisk together all dry ingredients: cornstarch, xanthan gum, baking powder, baking soda, sugar, and salt.
4
Cut in the butter or margarine until the mixture looks like coarse crumbs.
5
In a separate bowl, combine the soy milk and vinegar to create a buttermilk-like mixture. Let it sit for a few minutes.
6
Pour the milk mixture into the dry ingredients and stir until just combined. Be sure not to overmix; the dough should be soft and slightly sticky.
7
Transfer the dough onto the prepared baking sheet, patting it out gently to about 1/2 inch thickness.
8
If you prefer square biscuits, cut the dough into squares with a knife and space them apart slightly on the sheet. For drop biscuits, scoop the mixture onto the sheet using a spoon.
9
Bake for 20 minutes or until they start to turn golden brown on top. They may appear soft and slightly undercooked but will firm up as they cool.
10
If desired, brush the tops with melted butter right after removing them from the oven for an extra rich flavor.
11
Enjoy warm, store any leftovers in an airtight container for the next day!
Nutrition Information
4.5g
Fat
13g
Carbs
0.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this biscuit recipe?
Ultimate Gluten-Free Buttermilk Biscuits.
Is this recipe gluten-free?
Yes, these biscuits are specifically designed to be gluten-free.
Who inspired this recipe?
The recipe is inspired by Roben Ryberg's cookbook, You Won't Believe It's Gluten-Free!
What is the main flour substitute used?
The recipe uses cornstarch as the primary base.
Can I use margarine instead of butter?
Yes, you can use either butter or margarine without compromising flavor or texture.
What temperature should I set my oven to?
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
How do I make the dairy-free buttermilk for this recipe?
Combine 3/4 cup soy milk with 1 teaspoon of white vinegar and let it sit for a few minutes.
What is the purpose of xanthan gum in this recipe?
Xanthan gum is used to provide structure and binding in the absence of gluten.
How long do the biscuits need to bake?
Bake them for 20 minutes or until they start to turn golden brown on top.
Can I make these as drop biscuits?
Yes, you can scoop the mixture onto the baking sheet using a spoon for drop-style biscuits.
How thick should the dough be when patted out?
The dough should be gently patted out to about 1/2 inch thickness.
Can I cut the dough into squares?
Yes, you can cut the dough into squares with a knife if you prefer that shape over drop biscuits.
How many calories are in one biscuit?
Each biscuit contains approximately 100 calories.
What is the fat content per serving?
There are 4.5 grams of fat per biscuit.
How many carbohydrates are in each biscuit?
Each biscuit has 13 grams of carbohydrates.
What is the protein content of these biscuits?
Each biscuit contains 0.75 grams of protein.
Is sugar included in the ingredients?
Yes, the recipe calls for 2 teaspoons of sugar.
How should I prepare the baking sheet?
Grease the baking sheet lightly with non-stick spray or a little bit of margarine.
What should I do immediately after the biscuits come out of the oven?
If desired, brush the tops with melted butter for an extra rich flavor.
How should leftover biscuits be stored?
Store any leftovers in an airtight container.
Do these biscuits stay fresh the next day?
Yes, they are noted to taste fantastic even after a night in the fridge.
Why might the biscuits look soft when first removed from the oven?
They may appear slightly undercooked but will firm up as they cool.
What type of vinegar is recommended?
The recipe specifies using white vinegar.
How many ingredients are required for this recipe?
There are 9 ingredients in total.
Is this a difficult recipe to make?
No, the instructions describe these biscuits as incredibly easy to make.
What are some serving suggestions?
Serve them warm with a spread, or as a side for soups, stews, breakfast, or brunch.
Can I use soy milk for this recipe?
Yes, the recipe specifically lists soy milk as an ingredient.
Is baking soda used in this recipe?
Yes, 1/2 teaspoon of baking soda is required.
How much baking powder is needed?
The recipe calls for 1 tablespoon of baking powder.
What consistency should the dough have?
The dough should be soft and slightly sticky, but you should avoid overmixing it.