Gluten free biscuits are usually dense, tough and definitely far from flaky! After playing with many biscuit recipes, I finally created a great gluten free recipe that makes that perfect flaky buttermilk biscuit that so many crave. The recipe is loosely modeled after Dana Cowin’s recipe in her cookbook Mastering My mistakes in the Kitchen utilizing Joanne Chang’s unique techniques.I used Cup4Cup flour, one of my favorite gluten free flour blends. Hope you enjoy!
Recipe:
Ingredients:
3 Cups Cup4Cup Gluten free flour2 .5 Tbs Sugar
1 Tbs Baking Powder
1/2 Tsp baking soda
12 Tbs Cold, unsalted butter cut into chunks
1 cup Cold Buttermilk (plus more for brushing the top of the biscuits)
Kosher salt
Sea Salt
Directions:
- Place the flour, sugar, baking soda, baking powder and a sprinkle of kosher salt into the mixer fitted with a paddle attachment.
- Place the cut up chunks of butter into the mixer and ensure each piece of coated in the flour mixture
- Mix on low initially and then increase to medium until the butter is in small “pea sized” pieces.
- Add 1 cup buttermilk and mix as little as possible. If there is still dry flour on the bottom of the bowl, add up to 1/4 cup more buttermilk to create a shaggy, damp dough.
- Turn the dough out onto a floured surface (use extra Cup4Cup). Roll the dough into a rectangle that is 1/2 inch thick. Then fold the dough three times to create the layers that will make a very flaky biscuit later.
- Using a sharp knife, cut the biscuits into small squares.
- Transfer the cut biscuits to the refrigerator and cover loosely with plastic wrap. Refrigerate for 1 hour to overnight.
- Preheat the oven to 400 degrees.
- Brush the biscuits with remaining buttermilk and sprinkle with coarse sea salt. Bake until golden brown, roughly 20 minutes, turning the pan half way through the cooking process
