Finally!!! After almost 2 1/2 years of staring enviously at my husband when he would occasionally order biscuits and gravy at a Saturday brunch, I was reacquainted with an old friend. Before I went gluten free I never imagined what life would be like when the only way I could eat buttermilk biscuits and sausage gravy was to pull out my trusty apron and flour bomb my kitchen on a Saturday morning. I told Cohl I was making him a romantic Valentine’s Day brunch (which was sort of a half truth), but confession time… my taste buds enjoyed these biscuits just a little too much to say this was totally a selfless act!
Intimidation reigned supreme every time I even tinkered with the notion of attempting the traditional “buttermilk biscuit.” And then, to take the gluten out of them!?! I must be mad!? Mad, angry with my gluten rejecting gut, or just ready for a challenge… all I knew was that the Southern Sausage Gravy I was making to go alongside these biscuits would disguise any disaster. Fortunately, the only disaster to be found was the state of my kitchen once the biscuits were pulled out of the oven. ***Warning: flour in a food processor MUST have the stopper in it before use!*** Nothing a little cleanup crew couldn’t tackle after our tummies were full of these heavenly pillows of delight. Maybe it’s because I have not had a true biscuit in what seems like eons, or maybe it’s because they truly were that tasty… I’d love for you to try them out and let me know how it goes! Hope you enjoy!
Gluten Free Buttermilk Biscuits
These gluten free biscuits go great with sausage gravy.
- 1 ⅓ white rice flour
- ⅔ c. tapioca starch
- ¾ t. xanthan gum
- Or 2 c. all purposeGF/non-GF flour instead of the above 3 ingredients
- ¼ t. baking soda
- 1 t. baking powder
- 1 t. salt
- 6 T. butter cold + 2-3 T. butter
- 1 c. buttermilk cold
Preheat oven to 450 degrees and spray a 9 x 13 inch pan with PAM cooking spray.
Combine white rice flour, tapioca starch, xanthan gum, baking soda, baking powder and salt in a large mixing bowl or into the bowl of a food processor (this is my preferred method).
Add 6 T. butter and pulse mixture (if in food processor) or cut butter into the dry ingredients with a pastry blender.
If in food processor, slowly add in the buttermilk and pulse until just combined.
If not in the food processor, make a well in the center of your ingredients, add the buttermilk into the center, and slowly begin mixing the flour into the buttermilk.
Remove dough from food processor or bowl and place on a lightly floured surface. Make sure to flour your hands as well. Very softly, fold the dough a few times and then pat the dough until it is about 1-1 ½ inches thick.
Using a circular biscuit cutter (preferably a metal one) that has been lightly floured, cut out your biscuits. Be careful not to twist the dough after cutting as this will prevent the biscuits from rising properly.
Place biscuits side by side into the pan, and touching, if you would like biscuits with soft sides. If you would prefer biscuits with crispy edges, I would use a cookie sheet with a piece of parchment paper and separate the biscuits.
Bake for 10-12 minutes, or until the tops become golden. This may take up to 14 minutes, depending on the size of your biscuit cutter.
Immediately upon removal from the oven, brush the warm biscuits with 2-3 T. of melted butter.
Serve with Southern Sausage Gravy or Jam and enjoy!