Prep 15 mins
Cook 12 mins
These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.
- 118.29 ml potato starch
- 177.44 ml cornstarch
- 8.62 ml xanthan gum
- 14.79 ml baking powder
- 1.23 ml baking soda
- 2.46 ml salt
- 14.79 ml sugar
- 78.07 ml cold butter, cut into 1/4-inch cubes
- 177.44 ml buttermilk
- Preheat the oven to 375°F Spray a baking sheet (preferrably a baking stone) with cooking spray.
- Place the starches, xanthan gum, baking powder, baking soda, salt, and sugar into the bowl of a food processor. Process with six 1-second pulses.
- Sprinkle the butter cubes evenly over the flour mixture, cover, and process with 12 1-second pulses. The mixture should resemble coarse crumbs.
- Pour the buttermilk evenly over the mixture. Process for 8 1-second pulses, or until the dough gathers into a moist clump.
- Using your bare hands, quickly gather a clump of dough, lightly form it into a biscuit shape, and drop it onto the cookie sheet. Repeat this for all the remaining dough, trying to handle the dough as little as possible (it's sticky). I usually make 6-8 biscuits.
- Bake 10-12 minutes or until lightly browned.
i just saw this recipe tonight and had no reason to try making these at 8pm but after reading the great reviews comparing them to KFC biscuits that i have missed for years, i had to try. they turned out DELISH the very 1st time, which rarely happens for me! These are so easy and so good. i am so happy you dont even need to use eggs either. i used 1/2 cup potato starch, 1/2 cup brown rice flour and 1/4 cup tapioca for flour blend. i also used hemp milk. thanks for posting, love this repice and cant wait to finally trick my husband with something gluten free.
Made these for my GF daughter who is coming to visit so she can have the make-ahead-and-freeze biscuits with egg, cheddar and turkey bacon. First batch of 6 needed an extra six minutes to bake and still the inside was a tiny bit underdone. For my next batch I'll make 4 biscuits so they're larger and will bake longer. Used 1 C brown rice flour and 1/4 c corn starch. They're very yummy and don't even taste gluten free!
Finally tried this recipe, and was VERY happy with it. Both my kids loved them, too. The 8 yr old liked sausage on his, and the 6 yr old liked them with jelly. (All three of us eat GF.) Even my gluten-eating Dad ate several. I did have a hard time getting them to brown on top, but that was not worth taking away a star. The taste and texture were excellent!