Gluten-Free Buttermilk Biscuits (mix recipe)

I’ve decided to release my Glutenada mix recipes here, one at a time. I was thinking about publishing a cookbook but when I really sat down to think about it, I decided to just release the recipes here so they would reach the greatest number of people.

These biscuits were one of our top-selling mixes. Soft and fluffy, these are just like their gluten-containing counterparts. Even my biscuit-fanatic non-GF father loves these and proclaims them “excellent.”

Great served with butter and honey, jam, apple butter, etc OR with sausage gravy for breakfast; or with a delicious piece of fried chicken breast in the middle; or with a piece of sausage, egg, cheese; wrapped around leftover turkey with cranberries… etc.

You can also roll them into balls and then into butter and then into a brown sugar and cinnamon mixture. Place into grease angel food cake pan and bake until golden brown for amazing “gluten-free monkey bread.”

I like to use this as a topping for a pot pie. Usually I drop the dough by the spoonful on the top of the pie mixture and then bake until done. Delicious. No bottom crust needed. You could also add grated cheese and an all-purpose seasoning mix for a gluten-free version of the famous Red Lobster cheese biscuits!

Really, this recipe is extremely versatile and possibilities for use are endless. I’d love to know what you do with yours!

Glutenada’s Gluten-Free Buttermilk Biscuits
each batch makes 8-12 biscuits, depending on size/thickness

1 3/4 cups Tom Sawyer Flour
5 tsp baking powder
1 tsp salt
1/4 cup buttermilk powder *
1 egg
3 Tbl vegetable oil
water (or buttermilk * )

Combine dry ingredients and mix until blended.

Beat egg with oil and add enough water so liquid mixture measures 1 cup. Add to dry mixture and blend with a fork until all ingredients are well combined. Dough should be soft and a bit sticky.

Remove from bowl and pat out on lightly floured surface until 1″ thick (more or less depending on how thick you like your biscuits). Cut into circles and place on greased cookie sheet.

Bake at 420F for 12-15 minutes or until lightly browned. Let sit 5 minutes before slicing. Serve and enjoy!

* If you have buttermilk powder, you can use this and then use water for the recipe. This can also be made with actual buttermilk. Eliminate buttermilk powder from recipe and use buttermilk in place of water. This may require an extra tablespoon or two of buttermilk so the dough reaches the proper consistency.

You can also drop these biscuit by the spoonful if desired. Or drop by spoonful on the top of any soup recipe and let boil until cooked through. Delicious dumplings!