Buttery Buttermilk Biscuits
 
Prep time
Cook time
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Buttery, flakey, tender buttermilk biscuits that will leave you happy and satisfied. Another winner that will leave you wondering, "Is this really gluten free?!"
Author:
Recipe type: Bread
Serves: 12-14
Ingredients
  • ⅓ cup gluten free oat flour
  • ½ cup almond flour
  • ⅓ cup brown rice flour
  • ½ cup tapioca starch/flour
  • 1 cup potato starch
  • 3 teaspoons ground flaxseed meal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 egg
  • 1 cup buttermilk
  • 2 tablespoons sugar
  • 8 tablespoons cold butter
Directions
  1. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper and set aside. In a medium sized mixing bowl sift together oat flour, almond flour, brown rice flour, tapioca starch, potato starch, flaxseed meal, baking powder, salt and xanthan gum. Set aside.
  2. In a smaller bowl whisk together egg, buttermilk and sugar until well combined.
  3. Cut cold butter into tablespoon size slabs and place into flour mixture. Using a pastry cutter, a fork or two knives, cut in butter until coarse pea sized crumbs form.
  4. Pour egg mixture into flour mixture and stir until dough is barely combined. Let sit for 5 minutes to absorb moisture.
  5. Lay out wax paper over work surface. Lightly dust wax paper with brown rice flour. Form dough into two balls and place on wax paper. Lightly dust tops with flour. Using hands, flatten each ball of dough to about ½" thickness. Using biscuit cutter or a cup, cut out 12-14, 2" diameter biscuits, reshaping the dough as needed.
  6. Place biscuits on parchment lined cookie sheet 2" apart and bake at 350 degrees for 23-25 minutes until set and lightly brown. Remove pan from oven and slide parchment paper onto a cooling rack to finish cooling. Allow to cool for 5 minutes.
Recipe by Breezy Bakes at https://www.breezybakes.com/buttery-buttermilk-biscuits/