Gluten Free Buttermilk Biscuits RecipeGluten free buttermilk biscuits with jam sized

2 cups gfJules™ All Purpose Gluten Free Flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. coarse sea salt (OR 1/2 tsp. fine sea salt + 1/2 tsp. coarse sea salt)
1/4 cup powdered buttermilk OR powdered dairy or non-dairy milk NOT reconstituted (Vance’s DariFree™ Non-Dairy Milk Alternative or powdered Coconut Milk)
4 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks) – cut into small cubes and frozen or frozen and grated
1/2 cup half and half OR liquid non-dairy creamer (So Delicious® Coconut Creamer) or non-dairy milk like almond, coconut or organic soy (depending on the viscosity of the milk you choose, you may need to add more — add more milk until the dough holds together without crumbling but isn’t wet and sticky)
1/2 tsp. apple cider vinegar (if not using powdered buttermilk)
1/2 cup sour cream, dairy or soy OR plain coconut yogurt (So Delicious® Plain Coconut Yogurt)

  1. Preheat oven to 375° F (static) or 350° F convection.
  2. Whisk together the dry ingredients in a large bowl. Cut the butter into the dry ingredients with a pastry cutter or in a food processor until you achieve the consistency of coarse meal — do not over-process.
  3. If not using powdered buttermilk, add apple cider vinegar to measured half and half /creamer/coconut milk. Add with sour cream to dry ingredient bowl and stir with a fork to combine. If the dough does not hold together once mixed, stir in your preferred milk, one tablespoon at a time until the dough holds together and is not dry.
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