Gluten-Free Buttermilk Biscuits

I used Bob's gluten free all purpose flour, coconut milk, violife vegan butter, and Bob's egg replacer. They turned out so well.

I use 3/4 cup buttermilk instead of 1 cup

I use less liquid about 3/4 instead of 1 cup buttermilk

Delicious with (dairy free) butter on top, with honey, or as an egg and sausage sandwich. Made dairy free version with cashew milk and used lemon juice instead of vinegar to make the buttermilk. Even my (wheat sensitive & intolerant) daughter loved them and said they tasted like regular biscuits. I made them slightly bigger at 2.5" and the recipe made 9 at that size. I used King Arthur gluten free flour blend but still added the xanthan gum.

They are amazing and fluffy, and turned out pretty successfully for being my first time doing biscuits from scratch at all. Personally I would fold them more times than what the recipe suggests as it makes them rise more, as clearly showed in the pictures. I'm sure people with more biscuit experience won't have any issues though.

I used cashew milk without the vinegar to make it taste like buttermilk. (I like the flavor better than buttermilk) Depending on what flour you use, a cup may be too much milk. Try 3/4 first. I shaped them with my hands and put them in a cast iron pan. I cooked it in my toaster oven on broil for 20 minutes. It was a hit!

Soo good! I actually poured this into a 8x8 glass plan. Biscuits came out so soft & fluffy! The tip on how to make your own buttermilk is super helpful too as I never seem to have that in my fridge 😜 My go-to biscuits! 👌easy to make, hassle-free

I've made this twice, the first time with Bob's Red Mills gf baking flour and the second time with King Arthur gf 1-1 flour. Not sure if it was the flour or making sure not to overmix but they turned out better/more flaky the second time. The dough was quite gooey and difficult to keep together when cutting out the biscuits the second time in an attempt to not overmix and I think they did rise better because of that. I also flipped them over after 15 minutes and baked another 5 minutes on the other side which worked well (the bottoms were starting to get a bit dark but the inside wasn't quite done yet). I also brushed them with butter when they were done. They were very tasty and quick to make! Also note it says to cut up your butter into small pieces and place in the freezer so it stays cold when mixing in. I would do that step right at the beginning. It's further down in the instructions and so I had to wait around the first time.

I made this vegan and with Bob's Red Mill 1 to 1 gf baking mix. Turned out great! I'll definitely try with the Pilsbury flour next time to see if there's a taste difference.