Gluten-Free Buttermilk Biscuits with Almond Flour
Serves 620 mins prep15 mins cook
You won't believe how flaky, tender, golden, and pillow-soft these gluten-free biscuits are! Made with 10 ingredients, including almond flour, in 1 hour. With dairy-free and vegan options, plus lots of ingredient subs in case you need them. Serve these warm with honey butter if you like.
0 servings
What you need
cup sweet rice flour
cup potato starch
tbsp tapioca flour
tsp baking powder
tsp fine sea salt
tbsp unsalted butter
tbsp buttermilk
tsp runny honey
Instructions
Make the dough 1 In a large bowl, combine the almond flour, sweet rice flour, potato starch, and tapioca flour with the baking powder and salt. Whisk to combine. 9 Add the butter slices. Blend with a pastry cutter or your fingertips until the butter is broken down into the size of small peas. Chill until needed. 0 Whisk together the 6 tablespoons buttermilk, egg, and honey in a measuring pitcher. 2 Remove the flour mixture from the refrigerator. Gradually add the cream mixture, working with a flexible silicone spatula until the dough comes together in large, moist clumps and holds together when you give it a squeeze. If the dough is too dry, add a few drops of buttermilk directly to the floury bits. If it's too moist, knead in some additional sweet rice or almond flour. Shape 3 Press the dough together with your hands and shape it into a rough ball. Place on a piece of beeswax wrap or plastic wrap and form it into a disk that measures 5 inches across and 1 ¼ inches high. Don't worry about overworking the dough since there isn't any gluten to toughen here! 4 Wrap and chill the dough disk until firm, at least 30 minutes and up to overnight. Prepare things 5 When ready to bake, position a rack in the upper third of the oven and preheat to 425ºF. Stack a rimmed baking sheet atop a second rimmed baking sheet and line with parchment paper. This will keep the bottoms from over-browning. 6 Remove the dough round from the refrigerator, unwrap, and place on a cutting board. Use a 2¼-inch biscuit cutter or glass to cut the dough into 4 biscuits. If the cutter sticks, dip it in a little rice flour first. 21 Press the scraps together, form into 1¼-inch high oval, and cut out two more biscuits (or more if you have more dough leftover). Shape any remaining dough scraps into a mini-biscuit to bake off – a treat for the chef! 10 Place the biscuits on the prepared baking sheet and brush the tops lightly with buttermilk. Bake 7 Bake the biscuits at 425ºF until golden on top and cooked through, 12-18 minutes, rotating the pan after 15 minutes to brown them evenly. If they're browning too much, lower the oven temp, or turn the oven off for the last few minutes of baking. 8 Remove the biscuits from the oven and transfer to a wire rack. Let cool to warm or room temperature. 20 You can split the biscuits by hand and top them with honey butter if you like!View original recipe