Since Cracker Barrel, Waffle House, and McDonald’s don’t offer gluten-free biscuits for breakfast, I have developed my own version of the traditional fluffy Southern buttermilk biscuit. I have recently updated the recipe I use at home, so I needed to post the new version to my content channels. I’ve also changed my technique a bit, so I’ve included that in today’s post as well.
Biscuits are a topic of confusion around the globe, so let me inform on a few key points.
- They are called “biscuits” because they are created using the “biscuit method” (as opposed to creaming or the muffin method). The biscuit method entails cutting fat into flour, then adding the wet ingredients.
- Biscuits should be savory, fluffy, and slightly tangy. This texture and flavor is achieved by using two different fats with different melting points, using a larger quantity of chemical leavener, and the addition of buttermilk, which is acidic and gives biscuits their distinct tanginess.
- Traditional biscuits shouldn’t be handled too much to avoid the development of gluten, which can make the biscuits tough. Even gluten-free biscuit dough shouldn’t be handled more than necessary to preserve a light, fluffy texture, but there is more room for mistakes with a gluten-free dough.
- Biscuits are not sweet, and they are not “like a scone” for anyone who is looking for a comparison. Biscuits are their own thing, and I recommend you try making some if you’re curious. They’re easy enough after a few practice batches.
I recommend watching the video for this recipe if it’s one of your first times making biscuits. There’s a few techniques I demonstrate that new biscuit makers should probably see before attempting.
The key to great biscuits is using fats that have different melting points. Rendered fat will have the lowest melting point, butter will have a medium melting point, and the highest melting point will be hydrogenated fats like vegetable shortening. Vegetable shortening has had additional hydrogen atoms added to the fatty acid chains that give it a much higher melting point (thank you Alton Brown for making me sound like I know food science).
Ingredients:
1 c. gluten-free all-purpose flour
1c. rice flour
1 tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
1 tsp. xanthan gum
½ stick butter, cut into chunks
¼ c. vegetable shortening or rendered fat
1 c. buttermilk
additional flour for rolling
Directions:
- Preheat oven to 350°F (or 335°F convection bake).
- In a medium-sized bowl, combine flours, leavening, salt, and xanthan gum. Whisk to combine and break up any lumps.
- Add butter and shortening or rendered fat. Keeping flour around each chunk of fat, break fats into smaller chunks with fingertips. See video for demonstration.
- When fats have been incorporated into dry ingredients, add buttermilk. Stir until just combined with rubber spatula.
- If using shortening, biscuits can be rolled onto floured wax paper and stamped out with a biscuit cutter. If using rendered fat, dough should be shaped directly on lightly floured and parchment-lined pan, then cut with a sharp knife or dough scraper. See video for demonstration.
- Bake biscuits 15-18 minutes at 350°F (or 335°F convection bake), or until golden brown on top with brown spots.
- Remove biscuits from the oven and allow to cool a few minutes before enjoying hot with butter, fruit spread, or sausage gravy.
This recipe is buttery enough you don’t even need to add more butter, but pairs well with fruit preserves or apple butter to add that complementary sweetness. They’re also perfect smothered with sausage gravy or stacked into a sandwich with ham, eggs, and cheese or even fried chicken with honey butter. Or they can be enjoyed straight out of a basket on the dinner table.
I hope you enjoy making biscuits at home in your own kitchen! Please leave your thoughts in a comment below, or get in touch with me directly by filling out the form on the contact page.
Follow Me!
Follow me on twitch!
https://www.twitch.tv/thedeglutenizer
Subscribe to The Deglutenizer on YouTube!
https://www.youtube.com/c/TheDeglutenizer
Support me on Patreon!
https://www.patreon.com/thedeglutenizer
Get some awesome Deglutenizer merch!
https://thedeglutenizer.threadless.com/
Join my discord!
https://discord.gg/6zBVh3A
Follow me on Instagram!
https://instagram.com/thedeglutenizer/
Like me on Facebook!
http://www.facebook.com/TheDeglutenizer
Follow me on Twitter!
http://twitter.com/TheDeglutenizer
Follow me on tumblr!
http://thedeglutenizer.tumblr.com
