The Best Gluten-free Buttermilk Biscuits

2 cups gluten-free all-purpose flour

½ tsp xanthan gum (leave out if your flour already contains it.)

1 tbsp gluten-free baking powder

1 tsp salt

2 tbsp granulated sugar

1 cup buttermilk

6 tbsp unsalted butter (dairy-free/Vegan use Smart Balance butter, shortening, or Earth Balance butter.)

1 large egg (egg-free/Vegan use Bob's Red Mill Egg Replacer.)

2 tbsp gluten-free all-purpose flour

Preheat oven to 450°F (232°C).
In a large bowl add the gluten-free flour, baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients.
Cut the butter into small pieces and put in the freezer for 10 minutes.
If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold.
Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas.
Add in the buttermilk and the whisked egg (or egg replacer) and stir until a soft dough forms.
Add one tablespoon of flour to a large piece of parchment paper.
Place the dough on top of the floured parchment paper.
Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times.
With your hands form a dough round that is about 7 inches in diameter and 1 inch thick.
Cut out 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar.
Reform the dough scraps into a dough round and cut out more biscuits.
Put the biscuits on a greased large cast iron pan or baking sheet.
Bake the biscuits for 15-20 minutes at 450°F (232°C).
I like to brush melted butter on top of the warm biscuits. Serve warm and enjoy!

Course🥞Breakfast

Diets🌱Vegan🌾Gluten-free...

Category🍪Biscuit

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m