Gluten Free Cottage Buttermilk Biscuits
An easy Gluten Free Buttermilk Biscuit Recipe that is light, fluffy & buttery.
Servings: 12
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.