Biscuits are a staple in many households, offering a comforting and versatile addition to meals. However, for those with gluten intolerance or celiac disease, traditional biscuits are off the menu. Enter gluten-free buttermilk drop biscuits—a delightful alternative that doesn’t compromise on taste or texture. In this article, we’ll explore everything you need to know about making these biscuits, from ingredients to techniques, and answer some common questions along the way.
Gluten-free baking has come a long way, and buttermilk drop biscuits are a perfect example of how you can enjoy classic comfort foods without gluten. These biscuits are light, fluffy, and have a slightly tangy flavor from the buttermilk, making them a perfect accompaniment to soups, stews, or even as a standalone snack. Plus, they’re easy to make and require no rolling or cutting—just drop the dough onto a baking sheet and bake!
To make gluten-free buttermilk drop biscuits, you’ll need the following ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Gluten-free flour blend | 2 cups | Ensure it contains xanthan gum for binding. |
| Baking powder | 1 tbsp | Helps the biscuits rise. |
| Baking soda | 1/2 tsp | Adds extra lift and reacts with buttermilk. |
| Salt | 1/2 tsp | Enhances flavor. |
| Unsalted butter | 1/2 cup (cold) | Cold butter creates flaky layers. |
| Buttermilk | 3/4 cup | Adds moisture and tanginess. |
| Honey or sugar | 1 tbsp | Optional, for a touch of sweetness. |
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. This ensures your biscuits won’t stick and will bake evenly.
In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Ensure the ingredients are well combined to avoid uneven baking.
Cut the cold butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. This step is crucial for achieving flaky biscuits.
Pour the buttermilk into the bowl and gently stir until the dough comes together. Be careful not to overmix, as this can make the biscuits tough. If desired, add a tablespoon of honey or sugar for a hint of sweetness.
Using a spoon or cookie scoop, drop portions of the dough onto the prepared baking sheet. Space them about 2 inches apart to allow for spreading. Bake for 12-15 minutes, or until the biscuits are golden brown on top.
Allow the biscuits to cool slightly before serving. They’re best enjoyed warm, with a pat of butter or your favorite jam.
Yes, you can substitute regular flour if you don’t need a gluten-free option. However, the texture and rise may differ slightly.
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat in the oven when ready to eat.
Yes, you can use dairy-free butter and a plant-based buttermilk substitute (e.g., almond milk with lemon juice).
Gluten-free buttermilk drop biscuits are a fantastic way to enjoy a classic comfort food without the gluten. With the right ingredients and techniques, you can achieve light, fluffy, and flavorful biscuits that everyone will love. Whether you’re new to gluten-free baking or a seasoned pro, this recipe is sure to become a favorite in your kitchen. So, preheat your oven, gather your ingredients, and get ready to bake a batch of these delicious biscuits!
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