Gluten Free Biscuit Recipe
Making excellent biscuits without gluten is easy with the help of the gluten-free biscuit recipe. These biscuits are ideal for those who choose to avoid gluten or who have a gluten intolerance. Anyone may follow the recipe's simple directions and use only basic items. Like traditional biscuits, the baked goods are airy, fluffy, and flaky.
Equipment
- 1 Mixing bowl A medium-sized mixing bowl will be used to combine the dry ingredients and mix the dough.
- 1 Measuring cups you'll need measuring cups and spoons to accurately measure the ingredients, such as flour, baking powder, and salt.
- 1 Whisk Use a whisk or fork to thoroughly mix the dry ingredients together, ensuring they are evenly distributed.
Ingredients
- 2 cups gluten-free flour blend
- 1 tbsp baking powder
- 1/2 tbsp unsalted butter
- 3/4 cup milk
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare Dry Ingredients:In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, baking powder, and salt until well combined.
- Cut in Butter:Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to quickly work the butter into the flour mixture until it resembles coarse crumbs.
Video
Notes
Gluten-Free Flour Blend:
Use a pre-made gluten-free flour blend from the shop or create your own by mixing various gluten-free flours. Try out various combinations to see which one suits you the best. Cold Ingredients:
When creating the biscuits, it's crucial to use cold milk (or non-dairy milk) and butter (or a dairy-free substitute). This ensures the biscuits rise properly and gives them a flaky texture. Mixing the Dough:
When combining the dough, take care not to overmix it after adding the liquid ingredients. Overmixing can make biscuits difficult. Mix until no dry flour is visible and the dough just comes together. Rolling and Cutting:
To avoid sticking, sprinkle gluten-free flour on your work surface and rolling pin. To keep the dough's texture, handle it lightly. If you don't have a biscuit cutter, you can either use a smooth-edged drinking glass or a circular cookie cutter.
Use a pre-made gluten-free flour blend from the shop or create your own by mixing various gluten-free flours. Try out various combinations to see which one suits you the best. Cold Ingredients:
When creating the biscuits, it's crucial to use cold milk (or non-dairy milk) and butter (or a dairy-free substitute). This ensures the biscuits rise properly and gives them a flaky texture. Mixing the Dough:
When combining the dough, take care not to overmix it after adding the liquid ingredients. Overmixing can make biscuits difficult. Mix until no dry flour is visible and the dough just comes together. Rolling and Cutting:
To avoid sticking, sprinkle gluten-free flour on your work surface and rolling pin. To keep the dough's texture, handle it lightly. If you don't have a biscuit cutter, you can either use a smooth-edged drinking glass or a circular cookie cutter.