Southern Fluffy Gluten Free Biscuit Recipe
Friends, I am excited. Finally, a Southern, fluffy, gluten free biscuit I am proud of.
If you’re here because you have to bake gluten free, I just finished a fantastic gluten free pizza dough recipe. (see below).
Back to the Biscuits…..
I worked for six months experimenting on a gluten free biscuit. The feedback has been heart warming.
You see, I never set out to make a good Southern fluffy biscuit here at Spinach Tiger, but I did and the comments and emails I still receive years later on this recipe have proved how good my biscuit recipe and technique is.
However, I know many of you are gluten free, as am I, because of a health issue, and you deserve to have the best biscuit possible.
I have Hashimoto’s and wrote about my personal story with this immune disorder that affects the thyroid, and while gluten doesn’t seem to make me sick, it’s very discouraged. This is why you are seeing an increasing amount of gluten-free baked goods here.
I am one of more blessed people with this disease, because I haven’t had any serious symptoms, as it was discovered early and medication has balanced my thyroid numbers. I want to keep it that way and eat as healthy as possible. That means no gluten. (It pays to get a wellness blood test every year that checks your thyroid).
Video for Gluten Free Biscuit Recipe
About Gluten Free Biscuit Recipes and My Trial and Error
This is not going to be the exact duplicate of my original Southern biscuit. However, I’ve gotten as close as I think I can get.
I experimented with flours. I experimented with eggs, no eggs, buttermilk, fake buttermilk and cream, corn starch, no corn starch.
I made several batches, sometimes one after another. Then yesterday morning, the second batch of the day got the result I was looking for.
The problem with gluten free biscuit baking is that too many of the biscuits were grainy, tasted funky, and didn’t rise. Sometimes they were too gummy and sometimes they didn’t brown. The most noticeable issue was that, if left on the counter all day, they turned to rocks.
One unusual counter intuitive attribute about gluten free biscuits is that you can’t eat them right out of the oven. The texture will be off; let them cool about five or 10 minutes. They will still be a little warm, but the texture changes.
My Criteria for a Gluten Free Biscuit
Realizing gluten free biscuits cannot be exactly the same as gluten-floured biscuits, I still had a criteria.
- Texture could not be grainy, but must be crispy outside, fluffy inside.
- Flavor. No after taste, just buttery.
- Rise. Biscuits would have to rise or they are not biscuits.
- Southern Approved. Mr. Spinach Tiger, who has a perfect palate, gives the thumbs up. He tasted every batch, and actually guided me to the right balance of ingredients and texture.
My Secret for a Gluten Free Biscuit
This might seem odd, but I tried adding in ricotta cheese and this gave me the texture and flavor I was looking for. If you don’t want to use ricotta cheese, they will still be good, especially since I have added in golden flax meal.
Gluten Free Flour. I did not mix my own gluten free flour because I know you’re not going to do that and truthfully, that is just too tenuous and inconsistent. I chose a flour readily available in the grocery store. If you want to make your own flour, I do have a recipe for you here.
Bob’s Red Mill 1-1 Baking is the flour of my choice and you can order it here. If that changes, I’ll let you know. If you think you have something better, let me know. They have a biscuit recipe on the back and I did not use that.
Stay away from gluten free flours that have beans because the flavor will not be satisfactory. Stay away from gluten free flours where the first ingredient is corn starch.
Corn Starch. I’ve seen some recipes out there that add a half cup of corn starch. I tried that recipe that claimed greatness and it was the worst of ten batches. The biscuit was grainy, flat, and tasted terrible.
Eggs. Many recipes call for 1 egg per cup of flour. I found that 1 egg per two cups of flour reduced that odd gummy texture I didn’t like.
Butter. Real unsalted butter is the only way I make biscuits, again for flavor and texture.
Salt and sugar add flavor and the sugar helps the biscuits brown.
Golden Flax Meal adds something to the texture and flavor, but it’s an option. My original recipe didn’t include this. I discovered it when I made these biscuits for this chicken pot pie.
Real Buttermilk. It’s not just for texture; it’s for flavor. See notes below for substitutes.
I paid attention to the tips I’ve outlined in my original Southern Fluffy recipe, such as keeping the biscuits touching and using a cast iron griddle at a very high heat of 450 degrees. They don’t have to touch if you want a really crispy edge.
You Need Sticky Dough to make a Good Gluten Free Biscuit
You need sticky dough. If you feel the dough is too sticky to work with, you can make these drop biscuits, but just spooning the dough onto the cookie sheet. You may want to watch the video to see how I deal with the sticky dough.
You Can Make a Gluten Free Biscuit Dairy Free by Doing This
If you have to eat dairy free, substitute the buttermilk with water or coconut milk and a teaspoon of white vinegar. Vinegar will add tenderness to the biscuit dough. Mix the egg right into the liquid. Some have had success with almond milk.
Substitute the butter with this shortening by Nutiva. Using a fork, add in shortening in small pieces. You may need to use your hands. Freeze this for twenty minutes, and refrigerate the water. Once you add the cold water into this flour mixture, then mix according to the directions.
Chicken Pot Pie with Gluten Free Biscuits, a Comfort Food Dinner
You may also like to make a dinner with these biscuits, making a gluten free Chicken Pot Pie with Biscuits.
Gluten Free Pizza Crust – The one thing I missed the most was pizza. Friends, this gluten pizza crust is just simply amazing for gluten free. It’s chewy and crispy and there’s a video.
This recipe for Gluten French Bread is another one I did ten times to make it perfect. It’s so easy, made in 60 minutes start to finish, and you can freeze it.
A little more complicated, this gluten free artisan bread will satisfy that desire for a thick crusted bread.
You may also want to try these gluten free sweet potato biscuits.
You may also like my latest GRAIN FREE BISCUIT which is also low-carb, low calorie and diabetic friendly.
- 6 tbsp Butter, unsalted
- 2¼ cups (342 grams) plus more for dusting I recommend Bob's Red Mill 1-1 Flour order here
- 1 tablespoon gluten-free baking powder
- 1 teaspoon sea salt
- 2 tablespoons of golden flax meal (see notes)
- 2 tablespoon sugar (optional)
- 1 egg
- 1 cup buttermilk (see notes for substitutes)
- 3 tablespoon whole milk ricotta cheese (see notes)
- Cut butter into small pieces. Freeze for 15 minutes.
- Whisk together the dry ingredients, flour, salt, baking powder, golden flax meal, sugar.
- Add in butter with your hands or pastry cutter. (The Video shows how to do this).
- Mix Ricotta Cheese with Buttermilk. Add egg to the milk mixture. Stir.
- Add in to mixture. Use a wooden spoon.
- Mixture should be wet. Put some more flour on bottom and top of sticky dough.
- Form into a disc. Cut Biscuits.
- Put on a baking dish separated.
- Bake at 450 degrees for 15 to 20 minutes.
- Let them cool at least 5 minutes or longer. Until they cool, the biscuits are gummy. They get better as they cool, very different from biscuits with gluten.
However, if you are skipping the ricotta cheese, adding the two tablespoons of golden flax meal will make a difference.
Milk Substitutes: You can use water with a teaspoon of vinegar. Some have also been successful using coconut milk. (Still use vinegar). Vinegar is a tenderizer.