Gluten Free Cottage Buttermilk Biscuits
If you think “dry” & “crumbly” when you hear the words “Gluten Free Biscuits”, think again! These are light, fluffy and oh, SO buttery!
Everyone knows any self respected farmhouse kitchen has to have fresh biscuits baking in it’s oven every now and then. Staying in our (not so little) little cottage at The Cottages at Turkey Creek, had me feeling all the biscuit feels!
I realized that I had never made Gluten Free biscuits, and what better time (and setting) than the present! Staying on this beautiful ranch really inspired me to create more recipes and keep the ball rolling, when it comes to posting on my Blog.
You would think, that in the country-side, one would find “farmhouse required” kitchen tools and gadgets fairly easy, right? Like, finding biscuit cutters in the south, in a farm town, would be like finding a bagel shop in New York, and they would be everywhere, right? NOT!
I cannot tell you how many stores we checked, grocery stores, a wal-mart and a dollar general store…nope! No luck.
If only they had a Target… I know they wouldn’t let me down! Anyways…
So, I did what I always do when I don’t have what I need, and improvised.
Cue in, the mason jar lid! As you can see, I was able to find a mason jar in the pantry and used the outer ring as my biscuit cutter. Et, Voila! Biscuit cutter!
If you have a real biscuit cutter, please use that. The edges of a biscuit cutter are nice and sharp, and will provide a more “clean” cut. Although, I must say, that I was pleasantly surprised with how nicely the mason jar ring worked, it did “smoosh” down the edges, sealing them a bit, which prevented the biscuits from rising more.
As always, I used my trusty Bob’s Red Mill “1 to 1 Gluten Free Baking Flour”, and created a self-rising flour for this recipe. I have included the recipe for the Self Rising flour below.
This recipe is for a small batch, around 12 biscuits, but you can easily double it if you need more, and that works nicely, too.
Also, they are sooooo good when they are fresh out of the oven, topped with some extra butter and jam! They still keep fairly well for the next day, but I would recommend keeping them in the fridge past that, and reheating in the oven, or even microwave.
Gluten Free Cottage Buttermilk Biscuits
Ingredients
For the Gluten Free Self Rising Flour
- 2 cups gluten free flour
- 4 tsp baking powder
- 3/4 tsp salt
For the Buttermilk Biscuits
- 2 cups homemade gluten free self rising flour see recipe above
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 1/2 stick salted butter cubed or grated, chilled
- 1 large egg beaten
- 1 cup buttermilk cold
For Brushing on Top
- 1 egg beaten
- 1 tbsp buttermilk
Instructions
To make the Self Rising Flour
- In a large bowl, combine all your ingredients and whisk until fully combined.
To Brush on Top
- Combine egg and buttermilk and whisk to combine, set aside
To make the Buttermilk Biscuits
- In the same large bowl, to the self rising flour you just created, add in baking powder, baking soda & salt, and whisk together.
- Add the cold cubed or grated butter, and use a fork or pastry cutter to combine the flour, until you have a coarse mixture that resembles peas.
- Using a wooden spoon, or a spatula, add in the beaten egg and mix to combine
- Add in the buttermilk and continue to stir until the dough comes together into a large mass that is sticky. Cover and let rest in the fridge for at least 30 minutes.
- Once the dough has rested, preheat your oven to 400° F / line a baking sheet with parchment paper or a silpat.
- Transfer the dough from the bowl onto a lightly floured surface, working quickly so that the butter doesn't melt, use floured fingers to press the dough down, shaping it into a 10"-12" circle, and about 1/2" thick.
- Using a floured round 2 3/4" biscuit cutter, cut biscuits out pressing the cutter straight down; avoid turning the cutter as this will seal the edges, preventing the biscuit to rise.
- Transfer biscuits onto prepared pan and lightly brush the tops with the egg & buttermilk mixture.
- Bake in the middle of preheated oven for 12 minutes, or until the edges and tops develop a beautiful golden brown color.
