Looking for the absolute best gluten free southern style buttermilk biscuits?Ā Then you’ll love this recipe!Ā I’ve been perfecting it for a while now.Ā If there is one thing southerners know, Y’all, it’s a good buttermilk biscuit!Ā However, baking one that is gluten-free & virtuous (aka healthy for the entire family with food intolerances)…Ā Well, that’s a lil’ more challenging!
You know I would have never considered myself obsessed with biscuits.Ā Although, I was born & raised in Metro Atlanta.Ā But that year we went completely Ketogenic, it was the one food I really missed.Ā I had a decent recipe for bread that I found edible.Ā I developed something I called a “biscuit”.Ā 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.Ā I discovered the right combination of flours that were “Most Virtuous” for the whole family.Ā This helped develop a starting point for knowing what we “should be” eating.Ā It has revolutionized my cooking & baking!Ā Ever since I have been trying to prove out that it is a cup for cup swap for any regular wheat recipe.Ā 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…Ā 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…Ā Really?
My first attempt ever baking a gluten-free southern-style buttermilk biscuit must have been about 15 years ago!Ā OMGosh…Ā Those could have been used as a hockey puck.Ā I think that was using Bette Hagman’s featherlight recipe!Ā “Featherlight”… my A$$ cause that experimentation must have cost a small fortune!Ā I think I even used good biscuit baking technique too.Ā But that was then this is now!
If you have never baked a biscuit in your life.Ā Or your last attempt failed miserably, I highly recommend you watch this video.Ā It will give you some good technique for making any type of Southern-Style Buttermilk Biscuit.Ā 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.Ā Also equally important is the temperature of your ingredients…Ā Mainly the Butter & Buttermilk should be as cold as possible.Ā Also you want in a very high oven like 475-500Ā° at least for the first half of baking.Ā 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.Ā I still make my folds which isn’t about weaving the matrix but creating literal actual folds.Ā Conversely in the gluten free baking, you want to use less cold ingredients – Room temperature is optimal.Ā This allows time for the starches & fibers in the GF flours to soak up some of the moisture.Ā As would letting them rest for a time.Ā Therefore 10-15 minutes rest at room temp is great.Ā However, I don’t usually do this myself.Ā ‘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.Ā Then Omit the Baking Powder & Salt from this Recipe.Ā You Can Also Sift Flour After You Measure to Make Extra Super Light & Fluffy.Ā Ā 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 400Ā°
- 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 400Ā° For About 20 Minutes Until Golden
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