Tender, flaky gluten-free biscuits are made with a gluten-free all-purpose flour.
These gluten-free buttermilk biscuits truly have it alltheyre salty, tender, and absolutely delicious.
Honestly, they rank up there with even the bestglutenous biscuits.
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We also love the sharp square look, which really allows all the distinct layers to shine.
While these biscuits can be made with any gluten-free all-purpose flour, each product is a little different.
(We really liked both King Arthur and Cup4Cups blends in our testing process.)
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These biscuits can be prepared in advance through Step 6.
Serve up for breakfast with a heartysausage gravyor slathered with jam alongside any of yourbrunch favorites.
Use in the place of buns for hot sliders for lunch or pair with chili or soup for dinner.
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From casseroles to bread pudding, we have somegreat ideasfor how to use them up.
Line a baking sheet with parchment paper; set aside.
Stir together flour, sugar, kosher salt, baking powder, and baking soda in a large bowl.
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If there are large chunks of butter, use your fingers to gently flatten.
Shape dough:
Turn dough out onto a clean work surface lightly dusted with flour.
Pat dough into an 8- x 6-inch rectangle.
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Stack dough:
Cut rectangle into fourths.
Stack dough quarters, and pat down into a rectangle again.
Repeat process 3 times until dough comes together (dough will be very crumbly the first 2 rounds).
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Cut biscuits:
Pat or roll dough into 1-inch thickness.
Using a 2 1/4-inch square cutter dipped in flour, cut dough into 10 biscuits, rerolling scraps once.
Arrange biscuits 1 inch apart on prepared baking sheet.
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Freeze biscuits:
Freeze, uncovered, until cold, about 10 minutes.
Apply egg wash:
Remove biscuits from freezer.
Brush evenly with egg; sprinkle with flaky salt.
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Bake biscuits:
Bake in preheated oven until biscuits are golden brown, 15 to 18 minutes.
Let cool on baking sheet for 5 minutes.
Overworked dough can also cause biscuits to become rubbery and dense.
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Keep a gentle hand when working; particularly when rolling and shaping the dough.
Stacking the dough onto itself will help create a lofty rise and flaky layers.
check that to roll your dough no less than 1-inch thick before cutting for a successful rise.
Credit:Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
Credit:Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
Credit:Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
Credit:Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Claire Spollen
