Gluten Free Biscuit Recipe with Video
Gluten Free Biscuit, Fluffy and great tasting.
Servings: 8
Ingredients
- 6 tbsp Butter unsalted
- 2 1/2 cups Bob's Red Mill 1-1 Flour order here 288 grams
- 1 tablespoon gluten-free baking powder
- 1 teaspoon sea salt
- 2 tablespoons of golden flax meal (optional) see notes
- 2 tablespoon sugar optional
- 1 egg
- 1 cup buttermilk see notes for substitutes
- 3 tablespoon whole milk ricotta cheese see notes
Instructions
- 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.
Notes
Golden Flax: If you don't have golden flax meal, you can leave it out.
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.
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.