Easy Gluten Free Biscuits Recipes

GLUTEN-FREE BISCUITS

Steps:

• Preheat oven to 425°F (218°C). Lightly grease a baking pan or line with parchment paper; set aside. You can also use a cast iron skillet.
• In a large mixing bowl whisk flour, baking powder, and salt until combined.
• Cut in butter with fork or pastry cutter until mixture resembles coarse crumbs. You can also grate the butter into the flour and stir it to coat it.
• Make a well in the center of the flour and butter mixture. Add the half and half, or buttermilk for gluten-free buttermilk biscuits, into the well you created.
• Stir in the half and half until the dough starts to pull together into a ball.
• Place your dough ball on a piece of parchment paper and press and shape it into a rectangle. Fold one side into the center, then the other side. Turn the dough so it's long horizontally. Gently flatten. Do this two more times, for a total of three times.
• Place a piece of wax paper on top of the dough and gently roll it out until it's about 3/4 of an inch thick.
• Cut biscuits with a biscuit cutter. Don't twist the biscuit cutter after you press it down. Continue to cut biscuits. If needed, pull dough back together and roll it out again until all dough has been cut into biscuits.
• Place the gluten free biscuits close together on the parchment lined baking sheet. They should be close enough together that they touch.
• Bake for 15-17 minutes or until golden brown and cooked through.
• Enjoy warm.

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.

GLUTEN FREE BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 425˚F (220˚C). Line a large baking sheet with parchment paper.
• Cut 6 tablespoons of the butter into 1/2-inch cubes and place them in the refrigerator to stay cold. Melt the remaining 1 tablespoon of butter in the microwave or on the stovetop (this will be for brushing the tops of the biscuits later).
• In a liquid measuring cup or small bowl, whisk together the buttermilk and pumpkin puree.
• In a food processor, combine the gluten-free flour, almond flour, coconut sugar, baking powder, salt and nutmeg. Process to combine. Scatter the cold butter over top. Pulse just until the butter is incorporated but you can still see pea-sized pieces.
• Pour the buttermilk-pumpkin mixture over top then pulse until the mixture holds together when pressed-the mixture will still look a bit floury and you'll still see little balls of butter, but the dough should stick together. If the dough is too dry, pulse in more buttermilk, 1 tablespoon at a time, until it sticks together.
• Scrape the dough onto a piece of parchment paper and gently form it into a 1-inch-thick round (try to be as loving as you can-you want the dough to stick together, but you don't want to compress it too much, otherwise the biscuits could turn tough).
• Using a floured 2-inch biscuit cutter, press down to cut out the biscuits, cutting them as closely together as possible. Transfer the biscuits to the prepared baking sheet, spacing them at least 2 inches apart. Gather the remaining dough, pat it together, and cut out more biscuits. After that, discard any remaining scraps.
• Brush the biscuits with the melted butter. Bake the biscuits until they're golden brown, about 16-18 minutes. Transfer the biscuits to a rack and let cool slightly. Serve warm.

EASY GLUTEN-FREE BISCUITS

Steps:

• Preheat oven to 425 degrees.
• In a medium size bowl mix the flour, cornmeal, sugar, baking powder, and salt. Make a well in the center of the dry ingredients and stir in the beaten eggs, oil, and milk.
• Note: if the dough is to moist add an extra 1/4 cup flour.
• Roll dough out in a sheet about 1 1/2 inches thick and cut out biscuits.
• Place on baking sheet and bake for 10-12 minutes.

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!