Crumbly Sugar Free Gluten Free Biscuits Recipes

GLUTEN-FREE BISCUITS

Steps:

• Preheat oven to 425°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.

CRUMBLY SUGAR-FREE GLUTEN-FREE BISCUITS

Steps:

• Place the walnuts, almonds and oats into a food processor or mini-blender and blitz into a fine powder.
• Add the other ingredients (butter, sweetener, egg, flavourings) and blitz again to a smooth paste.
• Use an ice cream scoop or tablespoon dipped in water to place balls of the mixture on a baking sheet (10 - 12 balls depending on the size). Flatten them with the back of the spoon and mark with a fork. (Dipping the spoon in water stops the mixture sticking to it.)
• Bake at 180°c for 16 minutes. The biscuits will still be soft at this stage but leave them to cool and they will harden up and become crumbly. Store in an airtight container.

GLUTEN-FREE CRUMBL SUGAR COOKIES (COPYCAT)

Steps:

• Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
• Cream the butter and sugars together on medium speed until light and fluffy, about 2 minutes.
• Whisk together the remaining wet ingredients. Add to the creamed mixture and beat again until well combined and fluffy.
• In a small bowl, whisk together the dry ingredients. Add to creamed mixture and blend until well combined. The dough should be soft.
• Scoop 1/4 cup size portions of dough and place a few inches apart on the cookie sheets, about 6-7 cookies per sheet pan.
• Gently press down the cookies to between 1/2 and 3/4 inch thickness.
• Bake at 350°F for 13-15 minutes. The cookies should spread a little, the tops may be slightly crinkled, and the bottoms should be light golden brown.
• Remove from the oven and cool on the pans. Make the frosting while the cookies cool.
• Use a stand or hand mixer to combine the softened butter and powdered sugar together until incorporated and clumpy.
• Add in almond extract and combine.
• Add cream 1 tablespoon at a time, mixing well after each addition. Stop when you've reached a soft, fluffy, spreadable consistency.
• When cookies are cool, spread a dollop of icing onto each cooled cookie with an offset spatula or butter knife, finishing with a swirl.
• Enjoy immediately or chill cookies if desired. Store in airtight containers.

THE BEST GLUTEN FREE BISCUITS

Steps:

• Preheat oven to 500 degrees. Place 1 Tablespoon shortening in cast iron skillet. Place in oven to melt.
• In measuring cup, place 1/2 teaspoon apple cider vinegar, and add milk to equal 1/2 cup, set aside.
• In mixing bowl, add dry ingredients.
• Add the 2 Tablespoons shortening and cut in until you have fine crumbs.
• Add sour milk. Stir until combined.
• Pat out on board to about 3/4 of an inch thick. Cut out with biscuit cutter or drinking glass.
• Take skillet out of oven. Place biscuits in pan, turning to coat with shortening. Place pan back in to oven and bake for about 10 minutes or until light brown.
• These can also be made on a baking sheet. Just don't coat them with the shortening.

4-INGREDIENT GLUTEN-FREE DOUGH BISCUITS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms.
• Transfer the dough to a lightly-floured surface and flatten into a 12-inch (30-cm) disk.
• Use a small cookie cutter to punch out 12 biscuit rounds.
• Transfer the rounds to a parchment-lined baking sheet.
• Use a pastry brush to brush the butter on the biscuits and lightly sprinkle the tops with salt.
• Bake for 15 minutes, until the biscuits are set and just starting to brown.
• Enjoy!