Gluten-Free Buttermilk Biscuits

6 Posted on September 6, 2012 - by Jules Shepard

Categories: All, Breads, Breakfast Treats, Recipes

Tags: , Allergy Friendly, Best Gluten Free Breads, Breakfast, Buttermilk Biscuit Recipe, Dairy Free, Earth Balance, GFCF, Gluten Free, Gluten Free Quick Bread, Southern Biscuit Recipe, Vegan, Yeast Free Bread

I generally try to stay out of party politics. During the elections last fall though, it was pretty hard to ignore. So what, you might ask, do politics have to do with biscuits? While there’s nothing overtly political about biscuits, they did make the Comedy Central “news” during the Democratic National Convention in Charlotte, North Carolina.

The crack reporting team on Jon Stewart’s Daily Show did some color commentary on my home state, with Al Madrigal praising Carolina Barbeque and noting that “Any food you buy in North Carolina is served on a biscuit. I ordered a biscuit and it came inside another biscuit!” Well, I can’t disagree.

So, for all of you gluten free’ers who fear you will never again enjoy a biscuit inside a biscuit, I give you my GF Southern Biscuit Recipe! It, along with 149 other delicious gluten-free recipes, can also be found in my third book, Free for All Cooking. You can also watch my step-by-step video on how to make these easy and delicious southern staples. No matter which way you vote, I hope we can all agree that yummy gluten-free biscuits should be on the menu!

Gluten-Free Buttermilk Biscuits

2 cups Jules Gluten Free^™ All Purpose Flour
2 tsp. GF baking powder
1/2 tsp. baking soda
1 tsp. coarse sea salt (OR 1/2 tsp. fine sea salt + 1/2 tsp. coarse sea salt)
1/4 cup powdered buttermilk OR powdered dairy or non-dairy milk (Vance’s DariFree™ Non-Dairy Milk Alternative)
4 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks)
1/2 cup half and half OR liquid non-dairy creamer (So Delicious® Coconut Creamer)
1/2 tsp. apple cider vinegar (if not using powdered buttermilk)
1/2 cup sour cream, dairy or soy OR plain coconut yogurt (Tofutti® Better Than Sour Cream or So Delicious® Plain Coconut Yogurt)
milk (dairy or non-dairy) to brush on tops before baking

Preheat oven to 375° F (static) or 350° F convection (preferred).

Whisk together the dry ingredients in a large bowl. Cut the butter into the dry ingredients with a pastry cutter or in a food processor until you achieve the consistency of coarse meal — do not over-process.

If not using powdered buttermilk, add apple cider vinegar to measured half and half or creamer. Add with sour cream to dry ingredient bowl and stir with a fork to combine.

Pat the dough onto a lightly floured (with Jules Gluten Free^™ All Purpose Flour or cornstarch) counter or pastry mat, forming a disc shape, approximately 1 inch thick. Dip a biscuit or cookie cutter into your flour and cut out biscuits (cut straight down, do not twist the cutter!).

Transfer each cut biscuit to a parchment-lined baking sheet. Brush each biscuit with milk before baking.

Bake for approximately 11-14 minutes (depends on biscuit size) or until the tops are lightly browned and they are firm, but not hard; bake for less time if biscuits are small. It is important not to over bake them!

Yield: 9 biscuits (approximately 2 1/2 inch diameter each)

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This entry was posted on Thursday, September 6th, 2012 at 2:13 pm and is filed under All, Breads, Breakfast Treats, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

39 Comments

We'd love to hear yours!

nancy said: on September 7, 2012

Do you place the biscuits close together with sides touching or leave space to separate them? I have noticed that biscuit recipes vary when it comes to placement on the baking pan. These sound yummy!
Reply
- Jules said: on September 7, 2012
  
  Hi Nancy – I let them have room to breathe on the baking sheet, but when I place these on top of a casserole to bake, for example, they are touching and work out just fine. All this is by way of saying that I suppose you could do it either way!
  Reply
Amy said: on September 7, 2012

The Democratic National Convention met in Charlotte, not the Republicans. But as a North Carolina resident, I can concur that either party here likes a good biscuit!
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- Jules said: on September 9, 2012
  
  LOL Amy – Don’t know how I mixed THAT up! I watched all the speeches, too! At least biscuits are apolitical!
  Reply
  - Trish said: on May 19, 2013
    
    Jules,
    You were not mixed up, you were correct. I felt the need to let you know!
    Trish
    Reply
    - Jules Shepard said: on May 20, 2013
      
      Thanks, Trish!
      Reply
Lottie Virnig said: on September 8, 2012

I can’t read the directions for the biscuits because the words are running into each other. Is it possible to fix it or could I access the recipe someplace else? Thank you.
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Lisa said: on September 10, 2012

Would you please clarify something for me in regards to this recipe? Can you use “regular” buttermilk or does it have to be the powdered kind? And the apple cider vinegar is only added if you don’t use the powdered milk?

I’m confused! Thanks!
Reply
- Jules said: on September 10, 2012
  
  Hi Lisa – I used powdered, not reconstituted buttermilk or powdered milk for this recipe. The apple cider vinegar is used only if not using buttermilk powder, to lend acidity to the recipe. Hope that helps clear things up!
  Reply
dorothy H. said: on September 19, 2012

I just bought 3 bags of your flour and can not wait to make these biscuits. Has anyone tried freezing them? Would love to have some ready to put in the oven at a moments notice.
Reply
Charlotte Moore said: on September 22, 2012

I have frozen GF biscuits before, but not this recipe. I cook them. let them cool, bag them in freezer bags, thaw, then warm when ready to eat. Very good.
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- Jules said: on September 23, 2012
  
  Awesome, Charlotte! So glad to hear it!
  Reply
Sue Parker said: on October 5, 2012

I used to use Bulgarian Buttermilk with Self Rising white flour and cooking oil.I just mixed all together in my bowl, until I got the consistency to just pull away from the sides of the bowl.Then put on floured matt,turned over in flour, and pinched off,and put in pan.Is that to much mixing for Jules flour?I just ordered for the first time and I would love some good biscuits!
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- Jules said: on October 5, 2012
  
  Hi Sue, that shouldn’t be too much mixing, but you’ll have to add leavening to my flour because it’s not self-rising. Let me know how it goes with your recipe and if you try mine! Enjoy the biscuit baking experiments!!
  Reply
Barbara said: on October 10, 2012

My son’s favorite pre-Celiac dessert was a Bubble Loaf (Monkey Bread) recipe that used canned biscuits cut into smaller pieces, rolled in cinnamon sugar, then baked in a bundt pan with a cinnamon syrup poured over and throughout the layered biscuit pieces. Do you think this biscuit recipe could be used in that recipe?
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- Jules said: on October 11, 2012
  
  Hi Barbara – I would actually use my Cinnamon Sticky Rolls dough for the Monkey Bread instead. It should be totally delicious!!! Here’s the recipe: http://blog.julesglutenfree.com/2011/12/cinnamon-sticky-rolls-oven-or-crock-pot-method/
  Let me know how it turns out!
  Reply
Heather said: on October 28, 2012

Oops! Well, I messed up the directions but they still turned out! Lucky, I guess.
I used both the powdered buttermilk and half-n-half with the cidar vin. Guess that’s what happens when I’m in a hurry and sharing my kitchen with hubby to make a big breakfast.
Thanks for the recipe! I will make them again.
Reply
Susan said: on November 2, 2012

Just made these. Brushed the tops with a little half & half and sprinkled with a little sea salt. They were amazing!
Reply
- Jules said: on November 5, 2012
  
  Wonderful, Susan! So glad to hear it!
  Reply
Bernie Coley said: on November 27, 2012

do you have a recipe for dropping a biscuit onto a stew for cooking it???? I do use your flour.
Reply
- Jules said: on November 28, 2012
  
  Hi Bernie, just use my biscuit recipe and follow the directions, but put the dough on top of your stew or chili then stick it in the oven to bake as if they were on parchment paper. Here’s a video I did on FOX News DC showing how I did it!
  Reply
Jennifer said: on December 17, 2012

I would love to make these using actual liquid buttermilk, not the powder. How would I do that?
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- Jules said: on December 17, 2012
  
  Hi Jennifer – you could replace the half-&-half with buttermilk if you like, but the powdered buttermilk really helps give the biscuits body.
  Reply
Jen said: on February 23, 2013

Hi Jules! Can you substitute coconut milk (full fat?) for the non-dairy creamer? Thanks!
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LiRon said: on February 24, 2013

Good Lord, woman – this recipe and the biscuits are phenomenal!
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- Jules said: on February 26, 2013
  
  Fantastic! So glad you loved them!!!!
  Reply
Karen said: on February 24, 2013

Probably shouldn’t even be thinking of making these yummy biscuits when I am dieting! Can they be frozen? Do you have an idea of the calorie count? Thanks!
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- Jules said: on February 26, 2013
  
  Hi Karen, I don’t have the calorie count, unfortunately, and it would vary depending on what sour cream you used, etc., but I can tell you that the biscuits can be frozen. Slice them first, if you want to use them for sandwiches or things, and then warm them in the microwave when you’re craving a biscuit!
  Reply
Kathy Witte said: on February 26, 2013

From a Jules Gluten Free Customer:

In making my biscuits, I use a muffin tin. I have a larger one too, it’s perfect for forming

Biscuits…I use a ice cream scoop, then I flatten it with my hands, that I have oiled or

Buttered. They look just like a biscuit…also the larger one, makes perfect buns…
Reply
Rivkah Buchin said: on February 26, 2013

Jules,
These are delicious! I had to substitute soy milk for the half and half, plus I used the powdered buttermilk. My husband who can eat gluten, thought they were “eminently edible” which is a high complement! None of the biscuits survived the first day! Thanks for bringing us another classic we gluten-frees thought we had to sacrifice.
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- Jules said: on February 27, 2013
  
  Oh Rivkah, that IS a high compliment! So glad everyone enjoyed the recipe and that your subs worked well!
  Reply
Kathy Pierce said: on March 7, 2013

I could just cry,these Buttermilk Biscuits are wonderful:)! I pretty much gave up ever having a biscuit again .I would buy the canned one’s for my family ,when I would make biscuits and gravy, and I would have a slice of bread with my gravy yuk! I made B. biscuits tonight with chicken and dumplings and the dumplings turned out just like they used to ! Jules I’m so happy I found you ! For a couple of year now I have wanted to try your flour ! I’m so glad I did Thank You , Thank You I can’t wait to try more things my family is begging me to try cinnamon rolls I used to make a big batch of them seven trays at one time before Celiac D. and five loafs of bread at a time ! My family and friends keep asking if I will ever bake again they miss it so much ! But now I have high hopes again. I’M SO HAPPY I FOUND YOU !
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- Jules said: on March 12, 2013
  
  Oh Kathy that is so wonderful!! I’m thrilled you’ll be back baking all your favorites for your family again! Here’s my cinnamon rolls recipe, if you want to give it a go – or let me know how yours turn out! Congratulations on bringing yummy favorites back to your table again, gluten-free!!!
  Reply
Luci said: on March 20, 2013

Can I add garlic powder and chedar cheese to the recipe to make the biscuit similar to the restaurant Red Lobster and drop then in the pan without rolling?
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- Jules said: on March 20, 2013
  
  Luci – that sounds divine!
  Reply
Linda Ostrow said: on April 7, 2013

Well, I followed your recipe to a ‘T’ (except I didn’t have course sea salt – thought I did but I didn’t) BUT I didn’t have enough liquid. I was afraid to add more liquid b/c that makes biscuits tough. As a result, I’ll probably be eating these biscuits w/a spoon. I haven’t tried them yet. Can more liquid be added w/out ruining the dough? I’m hoping against hope that these are tasty b/c I MISS biscuits almost more than anything else.
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- Jules said: on April 8, 2013
  
  Hi Linda – if the dough is too dry, you should add more liquid, without overworking the dough. The coarse sea salt helps to cause more flaking in the dough, which can help it to be lighter in texture. If you have issues with the dough not being wet enough, send an email to Support@JulesGlutenFree.com so we can walk through it with you. Could be the kind of milk you’re using, or other factors. We’re here to help!
  Reply
  - Linda Ostrow said: on April 13, 2013
    
    Thanks……..even though they were ‘crumbly’, they DIDN’T fall apart. I was shocked. I didn’t have to eat them w/a spoon. I’ve got ‘course sea salt’ on my grocery list. I’ll try to add a bit more liquid the next time.
    Reply
    - Jules said: on April 13, 2013
      
      So glad they exceeded your expectations, Linda!
      Reply