Gluten-Free Buttermilk Biscuits recipe

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Ingredients

2 ¼ cups gluten-free all purpose baking flour
2 tablespoons golden flaxseed meal
2 tablespoons white sugar
1 tablespoon baking powder
1 ½ teaspoons salt
6 tablespoons cold butter, cut into tablespoon-sized pieces
1 cup buttermilk
3 tablespoons ricotta cheese
1 large egg

Nutrition Info

170.2 calories
carbohydrate: 22.7 g
cholesterol: 32.8 mg
fat: 8 g
fiber: 2.9 g
protein: 4.5 g
saturatedFat: 4.1 g
servingSize: -
sodium: 485.9 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C). Grease a 12-cup muffin tin.

  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.

  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.

  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.

Recipe Yield

12 biscuits

Recipe Note

Good gluten-free biscuits are impossible to find. This is the first time they have been delicious. They're light and fluffy. Yum!

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