Light & Fluffy Gluten-Free Biscuits

Name: Light & Fluffy Gluten-Free Biscuits
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups (292 g) gluten free all purpose flour (I recommend Cup4Cup gluten free flour); 4 teaspoons baking powder; 1 teaspoon sugar; ½ teaspoon salt; ¼ teaspoon baking soda; 3 tablespoons (42 g) butter (chilled and cut into small pieces); ¾ cup (184 g) plain yogurt; 1 large egg; 2 tablespoons (27 g) vegetable oil ((or any preferred oil)); 2 teaspoons lemon juice ((I've substituted vinegar for this with good results))

5 steps

Prep:40minCook:15min

Ready in less than 1-hour, these homemade gluten-free drop biscuits are baked with all-purpose gluten-free flour. Rather than buttermilk, this recipe uses plain yogurt for terrific texture! For best results, once the biscuit dough is ready, cover it in a bowl, and let it sit at room temperature for 30 minutes before baking.T he biscuits will emerge from the oven soft, tender and oh so fluffy!

Updated at: Fri, 29 Nov 2024 23:06:46 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories254 kcal (13%)

Total Fat14.7 g (21%)

Carbs36.4 g (14%)

Sugars1.9 g (2%)

Protein3.3 g (7%)

Sodium496.2 mg (25%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

7 servings

292ggluten free all purpose flour

I recommend Cup4Cup gluten free flour

4 teaspoonsbaking powder

1 teaspoonsugar

½ teaspoonsalt

¼ teaspoonbaking soda

42gbutter

chilled and cut into small pieces

¾ cupplain yogurt

2 teaspoonslemon juice

I've substituted vinegar for this with good results

Instructions

Step 1

Whisk the flour, baking powder, sugar, salt, and baking soda in a large bowl. Add the chilled butter pieces to the flour mixture. Use a pastry blender, fork, or fingers to cut butter into the flour until small, pea-size pieces remain.

Step 2

In a separate small bowl whisk together the yogurt, egg, oil, and lemon juice. Stir the yogurt mixture into the flour mixture until no flour pockets remain and thoroughly combined. Cover the bowl with plastic wrap and let sit for 30 minutes at room temperature. This allows the starches to blend with the liquid, making the dough tender and easier to shape. Meanwhile, preheat the oven to 425ºF.

Step 3

Place one baking sheet inside a second so you have a double layer, and line the top baking sheet with parchment paper. Grease a ⅓ cup measuring cup and scoop a heaping amount of biscuit dough into it, pressing down slightly. Drop onto the prepared baking sheet, spacing biscuits about 1 inch apart in the center of the sheet (this traps a little extra steam between the biscuits and makes them more tender). Spray measuring cup between each scoop of dough.

Step 4

Bake until golden, about 15-17 minutes, rotating pan 1/2 way through. Cool the biscuits on a wire rack and cool for 5-10 minutes before serving.

Step 5

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