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How I Finally Perfected Gluten Free Buttermilk Biscuits

Posted by ReganJonesRD
August 25, 2015
Featured in: Quick Fix Kitchen
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Choosing the right gluten free flour is the key to creating a gluten free butter milk biscuit that is not dense or crumbly.

Choosing the right gluten free flour is the key to creating a gluten free butter milk biscuit that's not dense or crumbly.

 

~by Regan Jones, RD

 

When I started this site in 2011, I had a lot of behind-the-scenes conversations about the word “healthy.” You don’t buy a domain, build an entire website and basically throw all your weight behind a new venture with the word Healthy in the title without giving it some thought. 

But the problem with the word “healthy” is that it means a lot of different things to a lot of different people. And I’m a believer that within reason most any food can be a part of a “healthy” diet.

I’m also a believer that one of those such foods is a biscuit. 

Choosing the right gluten free flour is the key to creating a gluten free butter milk biscuit that is not dense or crumbly.

I’m not going to sit here and try to convince you that these biscuits are going to make you live to be a 100. They’re not going to get you ready for that end-of-summer beach trip you're planning this weekend. I can’t even tell you that biscuits will help keep your heart "healthy." 

But you know what biscuits will do for you? 

They’ll bring your kids to the table saying “I smell biscuits!” 

They’ll give you a reason to pull out the fig preserves on a leisurely Saturday morning. 

And they’ll put a smile on your husband’s face when you FINALLY master a gluten free biscuit after many, many failed attempts. 

I’ve been wanting to share a gluten free biscuit here on the blog for months, but very honestly haven’t made one yet that Mr ReganMillerJonesInc would be willing to saying “This is blog worthy.” 

But last weekend on his birthday, he mentioned that one of the things he’d really like for his birthday was to eat biscuits and honey. I attempted a version. It was “okay,” but I set out that afternoon to do more research. 

Biscuit research for me is both work and pleasure. Funny how that works. 

I landed on this intense conversation by Nicole over at GlutenFreeOnAShoeString about gluten free flour blends. Honestly, it's more than you could ever need to know about flours… unless you’re me and obsessed with upgrading your biscuit baking. 

I discovered some new flour blends I wasn’t familiar with and decided to order a few “new to me” ingredients. (This Mug Cake is proof of that fact.)

Choosing the right gluten free flour is the key to creating a gluten free butter milk biscuit that is not dense or crumbly. 

In Nicole’s post mentioned above, I really began to realize that maybe I hadn’t tested biscuits with the right flour blend. So, a few days later Amazon does what Amazon does best — delivered me a pricey, but hard to find new flour blend (Better Batter), and I started mentally preparing for biscuit baking. 

Before I move onto the biscuits, I’m curious how many of you have heard of or tried Better Batter? 

I worked with this flour all weekend and very honestly, it’s the bomb. And I mean bomb in that way that you go “Wow, did I really just make a super thin crust flatbread dough that tastes like a regular wheat flatbread?” (Not in the bomb way of “Yeah, Regan… this passes for pizza because it has cheese, but that’s about it. I’ve had that bomb in my kitchen too. FYI… I’m sharing the good-bomb dough soon, promise.) 

But back to biscuits. The first thing I noticed when I used the Better Batter is how it looked, smelled and felt like regular all-purpose flour. If that sounds weird to you, then I’m guessing you’ve not worked a lot with gluten free flour blends. Some can be very gritty or almost rough. They don’t have that smooth white flour feel… and they don’t work well with biscuits. 

But Better Batter truly did give a Better Biscuit. I tweaked Nicole’s biscuit recipe considerably to be a more traditional Southern buttermilk biscuit. I learned years ago that cutting in butter to a biscuit dough was wasted energy and that simply replacing the milk and butter with heavy cream would do the trick. 

I’ll admit that level of tinkering did give me a little pause as I have certainly learned gluten free baking isn’t always an easy switcheroo with regular recipe techniques. But this little bit of kitchen wizardy worked. 

If you’re a biscuit lover like I am, I hope you’ll give these a try. But I do highly encourage you to use Better Batter to make them. I know there are lots of great gluten free flour blends… remember how well King Arthur Baking Mix worked in this cake…

Choosing the right gluten free flour is the key to creating a gluten free butter milk biscuit that is not dense or crumbly.

… but for biscuits, go with the Better Batter. It won’t necessarily make an extra “healthy” biscuit, but it will make a better biscuit. Enjoy! 

Choosing the right gluten free flour is the key to creating a gluten free butter milk biscuit that is not dense or crumbly.

Choosing the right gluten free flour is the key to creating a gluten free butter milk biscuit that is not dense or crumbly.

Find out the key to the best tasting #glutenfree buttermilk biscuits from @reganjonesrd on @healthyaperture
Choosing the right gluten free flour is the key to creating a gluten free butter milk biscuit that is not dense or crumbly.

Gluten Free Buttermilk Biscuits

Yield

Makes about 5 biscuits

Ingredients

  • 140 g (about 1 cup)* Better Batter all-purpose gluten free flour (or other all-purpose gluten free flour blend)
  • 21 g (about 3 1/2 tablespoons) unflavored whey protein (I used Quest)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
  • 1/4 cup buttermilk
  • Melted butter to brush tops of biscuits

Directions

  1. Preheat oven to 400 degrees F. 
  2. Combine flour through salt in a large bowl; add cream and buttermilk, stirring until dough forms. 
  3. Turn out onto lightly flour surface and shape into a large disk. Using biscuit cutter, cut into rounds. 
  4. Place on a baking sheet or in a cast iron skillet that has been coated with cooking spray. Brush tops with melted butter, if desired.
  5. Bake at 400 degress F for 20 min or until lightly browned. Serve warm.

*I highly recommend that you weigh your flour, rather than measuring it. While the flour you use can influence your results greatly, so can the "amount" of flour you use. 

Click for nutritional information
Calories 222
Carbohydrates 21.2g
Fiber 0.8g
Sugar 3.6g
Fat 13g
Protein 3.6g
Sodium 292mg
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ReganJonesRD

ReganJonesRD
Regan Jones is the Founding Editor and Sponsorship Director of HealthyAperture and is the author of the QUICK FIX KITCHEN Feature - a collection of recipes that focuses on shortcut cooking without shortcut taste. Her recipes largely focus on baked goods and desserts ranging from gluten free to sugar free to slightly indulgent eats for the entire family, but also include easy everyday recipes for breakfast, lunch or dinner. Jones is a registered dietitian and owner the web's most prominent portfolio of dietitian-owned websites, including HealthyAperture.com, TheRecipeReDux.com, BlogBrulee.com and RDs4Disclosure.org.
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