Who doesn’t love buttermilk biscuits? Breakfast…Lunch…dinner…I’ll take one anytime.
When I came across this recipe from Gluten Free on a Shoestrings Nicole Hunn, I knew this would be a recipe I couldn’t live without. If you haven’t become a fan of hers, what are you waiting for. Her recipes are out of this world amazing and her pictures make your mouth salivate just looking at them. Just wish I could click my heels together and say, “there is not place like on my plate…NOW.”
So here we go:
What you will need:
- 2½ cups (350g) high-quality all-purpose gluten-free flour
- 1¼ teaspoons xanthan gum (omit if your blend already contains it)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 1½ tablespoons sugar
- 6 tablespoons (84g) unsalted butter, diced and chilled
- 4 ounces cream cheese (or mascarpone cheese), chilled (or Cream cheese)
- ¾ cup buttermilk, chilled, plus more for brushing tops
- Coarse salt for sprinkling
- Preheat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.
- In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well. Add the butter, separate the pieces and toss in the dry ingredients. With clean and dry, well-floured fingers, flatten the flour-covered pieces of butter. Add the cream cheese, break it into pieces, and toss it in the dry ingredients.
- Create a well in the center of the bowl, and add the chilled buttermilk (see photo). Stir gently to combine until the dough begins to come together (see photo). Turn the dough out onto a lightly floured piece of parchment paper, and pat it into a rectangle about ¼ inch thick. Dust the dough lightly with flour, and fold it in thirds by the short sides, like a business letter. Turn the dough one quarter of the way around in one direction, cover with another sheet of parchment paper, and roll out into a rectangle about ¼ inch thick.
- Flour a round biscuit cutter, and cut out rounds of dough. Place the rounds on the prepared baking sheet. Gather and reroll the scraps, sprinkle lightly with flour if the dough is sticky, and cut more rounds of dough. Place the rounds on the baking sheet. Brush the tops of the biscuits with a bit of milk or buttermilk, and sprinkle with coarse salt.
- Place the baking sheet in the freezer for 10 minutes, or until firm.
- Place the baking sheet in the center of the preheated oven and bake for about 15 minutes, or until lightly golden brown, rotating once during baking.
PS. These can be made ahead and frozen. Take them out when you want a nice hot biscuit with your meal!