Gluten Free Southern Style Buttermilk Biscuits
A recipe developed over many years for flaky, buttery southern style buttermilk biscuits
Equipment
- Oven preheated to 450 degrees
- 1 Stand Mixer with paddle attachment, I use a kitchenaid
- 1 Cast Iron Skillet
- 1 Biscuit Cutter
- A flat surface well dusted with GF flour
Ingredients
- 6.5 oz Domata GF flour (sifted) Domata is the specific brand of the flour
- .25 tsp Kosher salt Kosher is crucial, table salt will produce a salty biscuit that will not rise properly
- 1 heaping tblsp double action baking powder
- 1 tblsp sugar
- 2 oz Frozen unsalted butter cut into 1/4 inch squares
- 1 1/4 cup ice cold buttermilk you may place it in the freezer for a few minutes to ensure that it is just above freezing
Instructions
- Spray Cast Iron Skillet with Pam or coat lightly with butter.
- Mix sifted flour, salt, baking powder, and sugar together in the mixing bowl on low for a couple of minutes.
- Add frozen butter to the mixture. Mix on low for about 5 minutes or until you reach the consistency of cornmeal.
- Pour in cold buttermilk slowly. It will start to come to come together but will be wet. Once all the buttermilk has been incorporated beet on high for several minutes.
- Dump onto a heavily floured flat surface and with floured hands gently fold over several times to build layers. After several folds mold the dough into a disk about 8 inches in diameter.
- Cut the biscuits with the biscuit cutter being careful not to twist the cutter.
- The biscuits will be very fragile so I usually transfer them to the skillet dough scraper, making sure the biscuits just touch.
- Place in the freezer for 15 minutes to firm up the biscuits.
- Bake in the 450 degree oven for 22 minutes or until golden brown.
Notes
Keep everything as cold as possible. You can put the mixing bowl and paddle into the freezer for two or three minutes before starting. Keeping everything cold helps with flakiness.
Always weigh the amounts needed of any ingredient using a kitchen scale instead of using cup measurements. The amount of flour makes a huge difference and scooping or packing often yields to much flour.
Domata Flour has performed the best when baking these biscuits.
These biscuits can be frozen and sealed in an air tight container for use when needed. They will last several weeks.