Gluten-Free Flaky Biscuits

Ingredients

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• 2 1/2 cups gluten-free all-purpose flour blend (about 350 g), plus more for patting out Shop
• 1 tsp xanthan gum (skip if your blend already contains it) Shop
• 1 tbsp gluten-free baking powder Shop
• 1/2 tsp baking soda Shop
• 1 tbsp granulated sugar Shop
• 1 tsp salt
• 1/2 cup (1 stick) unsalted butter, very cold, cut into 1/2-inch cubes
• 1 cup cold buttermilk, plus 1-2 tbsp if needed
• 2 tbsp unsalted butter, melted, for brushing

Weighing instead of using cups, or swapping a flour or binder? Use the gluten-free flour substitution calculator.

Instructions

1. 1 Cut the butter into cubes and put it in the freezer for 10 minutes. Line a baking sheet with parchment paper.
2. 2 In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), baking powder, baking soda, sugar and salt.
3. 3 Add the cold butter and cut it in with a pastry blender or your fingertips until the largest pieces are the size of peas. Visible butter pieces are what make the flaky layers.
4. 4 Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms. If dry flour remains at the bottom, add buttermilk 1 tablespoon at a time.
5. 5 Turn the dough onto a lightly floured sheet of parchment and pat it into a 6x10-inch rectangle about 3/4 inch thick. Using the parchment to lift it, fold the dough in thirds like a letter. Pat it out again and repeat the fold once more. Gluten-free dough cracks if you roll it hard, so press any cracks together as you go.
6. 6 Preheat the oven to 425°F (220°C). Pat the dough to 1 inch thick. Cut straight down with a floured 2 1/2-inch cutter, without twisting, and place the biscuits on the baking sheet so they just touch. Press the scraps together gently once for the last biscuit or two.
7. 7 Chill the cut biscuits on the sheet for 15 minutes while the oven heats. Brush the tops with melted butter.
8. 8 Bake for 15-18 minutes, until tall and deep golden on top. Serve warm.

Tips & Notes

• Keep everything cold: chill the bowl, use buttermilk straight from the fridge and work quickly. If the butter softens while you fold, put the biscuit dough in the freezer for 10 minutes.
• Press the cutter straight down and lift it straight up. Twisting seals the cut edges, and the biscuits rise less and lean to one side.
• No buttermilk? Stir 1 tablespoon lemon juice into 1 cup cold milk and let it sit for 5 minutes. The acid is what reacts with the baking soda for lift.

Common questions