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Gluten free biscuits are a staple around my house. If your family is like mine, you need a great gluten free biscuit recipe you rely on time and again to make any morning special (hey, Mother’s Day is coming up, just sayin’!).
Biscuits are one thing I am passionate about; politics are not another. I actually try to stay out of party politics entirely. During election season though, it’s pretty hard to ignore.
So what, you might ask, do politics have to do with biscuits? While there’s nothing overtly political about biscuits, they did make the Comedy Central “news” once during the Democratic National Convention in Charlotte, North Carolina.
In 2014, the crack reporting team on Jon Stewart’s Daily Show did some color commentary on my home state.
Al Madrigal praised North Carolina Barbecue and noted that,
Any food you buy in North Carolina is served on a biscuit. I ordered a biscuit and it came inside another biscuit!
Well, I can’t disagree. Isn’t that the way it should be?
So, for all of you gluten-free’ers who fear you will never again enjoy a biscuit inside a biscuit, I give you my gluten free Southern Biscuit Recipe! It, along with 149 other delicious gluten-free recipes, can also be found in my third book, Free for All Cooking.
You can also watch my step-by-step video on how to make these easy and delicious southern staples (note: the video uses my old flour blend from my old company — don’t get confused! Remember, you’re watching for technique. ?).
I’ve added a “rough pastry” technique that you can skip to make drop biscuits or add for even more flakey layers — either way, these biscuits are light and delicious, just like you remember and hope for! The rough pastry method sounds a bit fancy, but it’s really not; a fairly quick method that certainly doesn’t take an extra degree to perfect. The idea is that by layering and re-rolling the dough, the cold butter inside and the flour on the outside will help to form layers as it bakes. You’ll see – try it both ways and see which you prefer.
No matter which way you vote, I hope we can all agree that yummy gluten free biscuits should be on the menu! (And check out My Gluten Free Kitchen’s take on this recipe, too!)
Note: reader Liz B. shared these ingredient substitutions that also worked great, if you don’t have the ones listed above:
I went to make biscuits and had no creamer! I used unsweetened vanilla almond milk instead and added a quarter teaspoon of Apple cider vinegar for good measure. I also use Greek yogurt instead of sour cream. I love these biscuits, they have become a weekend ritual.
Preheat oven to 375° F (static) or 350° F convection.
Whisk together the dry ingredients in a large bowl. Cut the butter into the dry ingredients with a pastry cutter or in a food processor until you achieve the consistency of coarse meal — do not over-process.
If not using powdered buttermilk, add apple cider vinegar to measured half and half /creamer/coconut milk. Add with sour cream to dry ingredient bowl and stir with a fork to combine. If the dough does not hold together once mixed, stir in your preferred milk, one tablespoon at a time until the dough holds together and is not dry.
Pat the dough onto a lightly floured (with gfJules Flour) counter or pastry mat, patting to an even 1 inch thick.
Dip a biscuit cutter into more gfJules Flour and push straight down to cut the biscuits; do not twist with the cutter. Repeat with remaining dough, gathering dough scraps together when necessary, and re-patting flat to cut more biscuits.
Rough Pastry Method:
Fold the pastry into thirds, as shown in the 4-square photo. Once folded, gently roll out again and fold again; then repeat the process once more, rolling to the thickness of the biscuits you prefer. Dip a biscuit cutter into more gfJules Flour and push straight down to cut the biscuits; do not twist with the cutter. Repeat with remaining dough, gathering dough scraps together when necessary, and re-patting flat to cut more biscuits.
Transfer each cut biscuit to a parchment-lined baking sheet and prick the tops with a fork a few times. Brush each biscuit with egg wash or milk, and lay a thin pat of butter or dairy-free alternative on top, if desired, before baking.
Bake for approximately 12-14 minutes (depending on thickness), or until the tops are lightly browned and the dough resists when pushed lightly with a finger. They should not be hard, so do not overcook!
Yield: 6-9 biscuits (depending on size)