Ranas Gluten Free Buttermilk Biscuits Recipes

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GLUTEN-FREE BUTTERMILK BISCUITS



Gluten-Free Buttermilk Biscuits image

Do you want flaky biscuits with a light-as-air rise made of flour and butter? You don't need gluten for that. The only essentials are cold flour and butter, quick hands, a skillet, some time in the freezer and a hot oven. Plus, lots of practice. Even if they are a little lumpy and misshapen the first time, everyone will love them with gravy or jam.

Provided by Shauna Ahern

Categories     side-dish

Time 2h

Yield 6 to 9 biscuits

Number Of Ingredients 7

280 grams (2 cups) gluten-free all-purpose flour
1/2 teaspoon whole psyllium husks
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
115 grams (1 stick) cold unsalted butter, cut into 1-inch cubes, plus 2 tablespoons melted, plus additional for greasing
3/4 cup buttermilk, cold
1/4 cup whole milk yogurt

Steps:

  • Whisk together the flour, psyllium, baking powder and salt in a large bowl and put the bowl in the freezer for 15 minutes. Put the butter cubes on a saucer and put them into the freezer as well.
  • Put the flour mixture into the bowl of a food processor and whirl them up to aerate the flour and combine the ingredients. Add the butter cubes and pulse the food processor until the butter has been broken down into pieces the size of lima beans. Pour in the buttermilk and yogurt and pulse until everything is just combined.
  • Put the biscuit dough onto a piece of parchment paper, being careful to remove the food processor blade. Using the heel of your hand, press the biscuit dough together very gently. Form the dough into a disc 1 inch in height.
  • Grease a 9-inch skillet. Using a biscuit cutter or a small glass, cut straight down into the dough and cut out as many biscuits as possible. (Do not twist the biscuit cutter, as that will blunt the edges of the biscuit dough and prevent them from rising.) Place the biscuits into the prepared skillet, nestling them right up against each other, which will nudge the biscuits to rise taller. Gather all the scraps of dough into another tall disc and cut as many more biscuits as possible. Put the skillet into the freezer for at least 1 hour.
  • Preheat the oven to 425 degrees F. Take the skillet from the freezer and put it directly into the oven. Bake until the biscuits are firm and light golden brown, 12 to 14 minutes. Brush the tops of the biscuits with the melted butter and let them rest in the pan for 10 minutes, then serve immediately.

GLUTEN-FREE BUTTERMILK BISCUITS



Gluten-Free Buttermilk Biscuits image

Good gluten-free biscuits are impossible to find. This is the first time they have been delicious. They're light and fluffy. Yum!

Provided by Gabby Morano

Categories     Healthy Recipes     Gluten Free     Breakfast and Brunch

Time 40m

Yield 12

Number Of Ingredients 9

2 ¼ cups gluten-free all purpose baking flour
2 tablespoons golden flaxseed meal
2 tablespoons white sugar
1 tablespoon baking powder
1 ½ teaspoons salt
6 tablespoons cold butter, cut into tablespoon-sized pieces
1 cup buttermilk
3 tablespoons ricotta cheese
1 large egg

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Grease a 12-cup muffin tin.
  • Whisk flour, flaxseed meal, sugar, baking powder, and salt together in a medium bowl. Add butter and cut in with 2 knives or a pastry blender until slightly crumbly.
  • Mix buttermilk and ricotta cheese together in a separate bowl. Mix in egg. Slowly pour into the flour mixture and mix to form a wet dough. Flour your hands and form dough into twelve 1 1/2-inch thick discs. Put each one into a muffin cup.
  • Bake in the preheated oven until golden brown on top, 15 to 20 minutes. Let them cool in the pan for at least 5 minutes. Until they cool, biscuits can be gummy; they get better as they cool.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 22.7 g, Cholesterol 32.8 mg, Fat 8 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 4.1 g, Sodium 485.9 mg, Sugar 4 g

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