Gluten Free Drop Biscuits Recipe
The BEST gluten free biscuit recipe with airy center and crusty golden brown outside.
Servings: 8 biscuits
Cost: $8.00
Equipment
- 10 inch Cast Iron Pan (Be sure it's well oiled)
Ingredients
- 2 cups Gluten Free Flour blend (We use Caputo Fioreglut Gluten Free Flour)
- 1 tablespoon baking powder
- 1 ½ teaspoons Kosher salt
- ½ cup Unsalted butter, cut into pea sized cubes.
- 1 ¼ cup Buttermilk
Optional
- 2 tablespoons unsalted butter, melted
- 1 teaspoon Maldon sea salt
Instructions
- Preheat the oven to 400 degrees F. While the oven is heating up, take your stick of butter and cut it up into smaller pea-sized pieces. Place the small pieces of butter into a medium bowl and place back in the refrigerator (to stay very cold) until you're ready to add them to the flour mix.
- Combine: In a large mixing bowl combine all the dry ingredients. Add the cold butter pieces into the dry ingredients and begin to combine with a fork or pastry cutter. As you combine, the flour begins to incorporate with the butter, which will melt as it cooks for the fluffy texture (and buttery flavor). Then add the remaining wet ingredients (buttermilk). Stir with a wood spoon or sturdy spatula until combined.
- Bake: Form biscuits using your ice cream scooper and place biscuits into the cast iron pan. You should get 8 biscuits. Place into the oven and bake for 25 minutes or until the tops of the biscuits start to turn slightly golden. Then remove from the oven and serve warm.
- Optional: As soon as you remove the biscuits from the oven, melt 2 tablespoons of unsalted butter (we use the microwave) in a small bowl and then brush the melted butter onto the tops of the biscuits. Then sprinkle some kosher salt or finishing flake salt onto the biscuits.
Notes
Notes: If you are cooking with Bob's Red Mill Gluten Free 1 to 1 Baking Mix we used the same portions. The cook time was longer (average of 30 minutes) versus 25.
When using Bob's Red Mill: After adding the butter, we used a fork to incorporate the flour and butter and then used our hands to squeeze as well then added the buttermilk. We did not have to do that with the Caputo because the texture is so fine.
Optional: Melt butter and then brush onto the finished biscuits and sprinkle with a little of the finishing salt.
Nutrition
Calories: 226kcal | Carbohydrates: 24g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 35mg | Sodium: 636mg | Potassium: 54mg | Fiber: 3g | Sugar: 3g | Vitamin A: 416IU | Calcium: 155mg | Iron: 1mg