Gluten-free biscuits are hard to find but with this recipe and some gluten-free flour you can make your own light and fluffy buttermilk biscuits at home.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
170 Calories
Recipe Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Grease a 12-cup muffin tin.
Step 2
Whisk flour, flaxseed meal, sugar, baking powder, and salt together in a medium bowl. Add butter and cut in with 2 knives or a pastry blender until slightly crumbly.
Step 3
Mix buttermilk and ricotta cheese together in a separate bowl. Mix in egg. Slowly pour into the flour mixture and mix to form a wet dough. Flour your hands and form dough into twelve 1 1/2-inch thick discs. Put each one into a muffin cup.
Step 4
Bake in the preheated oven until golden brown on top, 15 to 20 minutes. Let them cool in the pan for at least 5 minutes. Until they cool, biscuits can be gummy; they get better as they cool.
Ingredients
2 tablespoons white sugar
1 ½ teaspoons salt
1 cup buttermilk
1 tablespoon baking powder
1 large egg
2 ¼ cups gluten-free all purpose baking flour
3 tablespoons ricotta cheese
2 tablespoons golden flaxseed meal
6 tablespoons cold butter, cut into tablespoon-sized pieces
