Flaky, buttery, sky-high biscuits are one of life’s simple joys. When I learned that I would need to be gluten-free for rest of my life, biscuits were one of those simple joys that I was not willing to give up. So, I set to working on gluten-free biscuit recipes!
Over the years, I’ve made some truly awesome gluten-free biscuits, but of all those biscuits, these may be my favorite.
In developing this recipe, I used every trick in the book to make my gluten-free biscuits just as good as the gluten-y ones I remember. All those tricks came with a big payoff!
- Replace the buttermilk with sour cream and a touch of heavy cream. This results in a light texture, a very tender crumb, and a lovely flavor.
- Treat the biscuit dough like a pie crust. Work with very cold butter and cold hands. Also, turn and fold the dough to create distinct flaky layers.
- Bake the gluten-free biscuits in a cast iron skillet with very little room in between each biscuit. The biscuits have almost no room to expand sideways and must puff up high instead. I like using a 9-inch cast iron skillet.
Since this recipe is made entirely by hand, if your hands tend to run warm, soak them in cold water for a minute, then dry them thoroughly before mixing.
Speaking of mixing, I find the best way is to rub the butter and flour between your fingers making a motion that mimics snapping.
Also, don’t skimp on the resting time when making these biscuits. Gluten-free flours benefit greatly from resting since they can take longer to hydrate than wheat flour. Also, working with very cold, well-chilled dough makes those biscuits even flakier.
This combination of techniques and ingredients produces a biscuit that is flaky, buttery, and slightly tangy. They are a complete pleasure to eat on their own, drizzled with honey, or topped with strawberries and whipped cream, shortcake-style.
If you’d like to use this biscuit for a savory recipe, like biscuits and gravy or a pot pie, just reduce the sugar to 2 teaspoons.
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