Looking for the absolute best gluten free southern style buttermilk biscuits? Then you’ll love this recipe! I’ve been perfecting it for a while now. If there is one thing southerners know, Y’all, it’s a good buttermilk biscuit! However, baking one that is gluten-free & virtuous (aka healthy for the entire family with food intolerances)… Well, that’s a lil’ more challenging!
You know I would have never considered myself obsessed with biscuits. Although, I was born & raised in Metro Atlanta. But that year we went completely Ketogenic, it was the one food I really missed. I had a decent recipe for bread that I found edible. I developed something I called a “biscuit”. However, nothing like these delicate, fluffy, flaky OMGosh… You’d NEVER know in a million years it is a Gluten-Free Southern-Style Buttermilk Biscuit.
Watch the Video of This Gluten Free Buttermilk Biscuit in Action!
Once I thoroughly muscle tested my entire family’s grains, starches & alternative flours. I discovered the right combination of flours that were “Most Virtuous” for the whole family. This helped develop a starting point for knowing what we “should be” eating. It has revolutionized my cooking & baking! Ever since I have been trying to prove out that it is a cup for cup swap for any regular wheat recipe. So far they have all worked & are delicious!
My family really can’t successfully use any of the gluten-free all-purpose flours on the market which I discuss in detail in the post below… Plus, my blend is so much more nutritious than most of the other stuff out there!
BEST All Purpose Gluten-Free Flour Mix Recipe… For Really Tho!
A Tender Southern-Style Buttermilk Biscuit Only Gluten Free… Really?
My first attempt ever baking a gluten-free southern-style buttermilk biscuit must have been about 15 years ago! OMGosh… Those could have been used as a hockey puck. I think that was using Bette Hagman’s featherlight recipe! “Featherlight”… my A$$ cause that experimentation must have cost a small fortune! I think I even used good biscuit baking technique too. But that was then this is now!
If you have never baked a biscuit in your life. Or your last attempt failed miserably, I highly recommend you watch this video. It will give you some good technique for making any type of Southern-Style Buttermilk Biscuit. However, there are a few modifications for getting the most successful Gluten-Free version with my flour & steps.
Video: Making Tender Flakey Buttermilk Biscuits
Modifications For Making Successful Gluten Free Buttermilk Biscuits…
With regular wheat versions of southern-style buttermilk biscuits the folds are really important. Also equally important is the temperature of your ingredients… Mainly the Butter & Buttermilk should be as cold as possible. Also you want in a very high oven like 475-500° at least for the first half of baking. As a result, this builds the glutenous matrix and provides for a moist flaky tenderness.
However, since there is no “gluten matrix” this doesn’t apply to GF baking. I still make my folds which isn’t about weaving the matrix but creating literal actual folds. Conversely in the gluten free baking, you want to use less cold ingredients – Room temperature is optimal. This allows time for the starches & fibers in the GF flours to soak up some of the moisture. As would letting them rest for a time. Therefore 10-15 minutes rest at room temp is great. However, I don’t usually do this myself. ‘Cuz when I’m making these gluten free southern style buttermilk biscuits, we usually want them like a half hour ago… LOL!
Best Gluten Free Buttermilk Biscuits (Southern Style)
Notes
If You Make These Often, Consider Using the Self-Rising Version of the Beat Bobby Flay Gluten Free Flour. Then Omit the Baking Powder & Salt from this Recipe. You Can Also Sift Flour After You Measure to Make Extra Super Light & Fluffy. Also, You Can Brush the Tops With a Little Buttermilk Before Baking - Ya' Know If You Want Photo Shoot Worthy Pics LOL!
Ingredients
- 3 cups All Purpose Beat Bobby Flay Gluten Free Flour Mix
- 2 Tbs Baking Powder
- 1 1/4 Tsp Kosher Salt
- 1/2 Tsp Baking Soda
- 1 Stick Butter
- 1 1/2 Cups Buttermilk
Instructions
- Preheat Oven 400°
- Mix All Dry Ingredients with a Large Whisk
- Cut Butter into Flour Mixture Until Made into Course Meal
- Gently Stir (DON'T Over Mix - Not All Flour Needs to Be Incorporated)
- Dump Out Onto Lightly Floured Plastic Wrap Covered Counter
- Lightly Press & Fold Dough Together Into Rectangles But Being Gentle
- Next Gently Fold Dough Over Top to Bottom Onto Itself & Lightly Press Together
- Next Gently Fold Dough From Left to Right Onto Itself & Lightly Press
- Repeat Last 2 Steps
- Gently Press / Pat Dough Until About 1" Thick Either Cut With 2"- 2 1/2" Floured Cutter or Glass. Or, You Can Do What I Do & Use Pizza Cutter to Cut into 12 Equal Squares & Leaved Squared or Hand Shape Into Circular Biscuits. It's a Major Time Shaver & Prevents the Last Biscuit or Two From Being Overworked.
- Place on Parchment Paper Lined Cookie Sheet - They Should Be Lightly Touching Which Will Help Them "Climb" in the Oven.
- Bake at 400° For About 20 Minutes Until Golden
