Gluten Free Buttermilk Biscuits

If you’re missing those fluffy buttermilk biscuits from your childhood, I have the recipe for you!

Here’s What You Will Need:

1 Package of Yeast or 2 1/4th teaspoons (Check to make sure it’s gluten free. Some of the fast rising yeasts contain gluten.)

1/4 C. Warm Water (If you want to be technical, the water should be 105 degrees.  I use my finger thermometer which means it should feel a bit warmer than lukewarm.)

2 T. Honey (Please don’t actually measure this out or it’ll drive you crazy.  Guesstimating with this ingredient is fine.  Two good glops will do.)

1 1/2 C. Superfine White Rice Flour

1 1/2 C. Tapioca Flour (also called tapioca starch)

2 tsp. Guar or Xanthan Gum

1 tsp. Salt

1 tsp. Baking Powder

1 tsp. Baking Soda

1 Stick Cold Butter, cut into slices

1 C. Buttermilk (For many recipes you can use sour milk but for this recipe use real buttermilk.)

Preheat the oven to 425 degrees and grease a large casserole dish with gluten free non-stick spray (like Original Pam Spray).

In your mixing bowl, using the paddle attachment, combine the first three ingredients and allow the yeast to proof for 5 minutes.  The mixture will become cloudy and a bit puffy.

Add the guar/xanthan gum, salt, baking soda, and baking powder, mixing until combined.

Add the rice and tapioca flour and cut in the butter – (On medium speed, add the sliced butter, mixing until the mixture looks crumbly.  See photo.)

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Add the buttermilk 1/4 cup at a time until the one full cup is added.  Mix just until combined.  Don’t overwork the dough.

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Using waxed paper dusted with rice flour, roll the dough out (dust your rolling pin too) to approximately 1/2″ thickness.  A 2 1/2″ diameter biscuit cutter will make 18-20 biscuits.

Place biscuits side by side (touching) in a prepared casserole dish and bake until puffed up and golden brown – approximately 8 minutes.

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The finished product should look like this!

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