Gluten Free Buttermilk Biscuits - Breads from Anna

Gluten Free Buttermilk Biscuits

« back

A gluten-free version of a classic. This biscuit recipe is not only delicious, it's versatile! We've offered up a few suggested variations but the possibilities are endless.

INGREDIENTS:

  • 1¼ cups Breads From Anna Corn & Dairy Free Mix 
  • ¾ cup potato starch
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon of your preferred sweetener (sugar, honey, maple syrup)
  • ½ teaspoon salt (optional)
  • ½ cup vegetable shortening
  • 1 cup buttermilk (or non-dairy substitute such as almond or coconut milk)
  • ½ teaspoon xanthan gum
DIRECTIONS:
  1. Pre-heat oven to 450°F. 
  2. Combine mix, baking powder and salt in large bowl. Mix well. 
  3. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Stirring with fork, add milk until mixture leaves sides of bowl and forms a soft, moist dough.
  4. Toss dough on a surface lightly dusted with potato starch until no longer sticky. 
  5. Roll or press dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place on greased cookie sheet. 
  6. Bake 8 to 12 minutes or until light golden brown. Serve warm.

SUGGESTED VARIATIONS: 

Gluten Free Cheddar Biscuit

Add 1 cup sharp cheddar cheese, herbs, and garlic. 

Gluten Free Buttermilk Biscuit

Top with a generous spreading of your favorite preserves. 

Gluten Free Biscuit Breakfast Sandwich
           

Use a biscuit to make your own breakfast sandwich.