Monday, November 19, 2012

Featherlight Buttermilk Biscuits: Gluten-Free Baking for the Holidays

Living gluten-free has become pretty routine for me. I know what to look for when I read labels. I have figured out how to replicate almost every one of my favorite foods. The only challenge I still face is adapting certain baked goods. It can be challenging to try to replicate the properties of gluten in traditional baked goods. I recently whined on Twitter about my lack of success with creating gluten-free biscuits. There is nothing like a fresh warm biscuit topped with you favorite jam or just a little spread of butter.

I recently had a chance to check out my friend Jeanne Sauvage’s cookbook Gluten-Free Baking for the Holidays. Her book is full of recipes for the holidays including cookies to cakes to savory items. I spotted her recipe for Featherlight Buttermilk Biscuits and knew it would was something I had to try.

Jeanne is an active member of the gluten-free community, and writes a blog called The Art of Gluten-Free Baking. I first met Jeanne last year at Big Summer Potluck. We discussed the progress of her book and the excitement surrounding all the details that go into putting a cookbook together. I couldn’t wait to check it out.

Her recipe is easy to follow. I didn’t pay close attention to my measurements when rolling out the biscuits. I ended up with 10 biscuits instead of 12 but they turned out fine.

I am excited to report that the biscuits are phenomenal. I found myself hiding them from my family in case they decided to try them. No one else in my family is gluten-free. For me, these were little nuggets of gold that I did not want to share. I had a few fresh out of the oven. I reheated the leftover biscuits at 350 degrees for 3-5 minutes. They tasted just as fresh as when I first made them.

I would highly recommend Jeanne’s book to anyone who is gluten-free. Her book makes it easy to bake homemade treats for the holidays.

Featherlight Buttermilk Biscuits (Gluten-Free)

Serving Size: 1 dozen biscuits


Melted unsalted butter for brushing, plus 1/4 cup/55 g cold unsalted butter, cut into pieces

2 cups/280 g Jeanne's Gluten-Free All-Purpose Flour, sifted*

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup/50 g granulated sugar

2/3 cup/165 ml heavy cream

3/4 cup/180 ml buttermilk

1 cup/120 g tapioca flour


Preheat the oven to 425 degrees°F/220°C/gas mark 7. Brush a 8-inch round cake pan with melted butter.

In a large bowl, mix together the all-purpose flour, baking powder, baking soda, salt, and sugar. Rub in the cold butter pieces with your fingers until the mixture looks like pebbles of different sizes. With a large spoon, gently stir in the cream, then the buttermilk. The dough should be wet and resemble cottage cheese.

Place the tapioca flour in a medium bowl. Scoop out 1/4 cup/60 ml of the dough and form into a ball. Place the ball in the tapioca flour and roll in the flour until covered. Shake off the excess flour by tossing the ball back and forth between your hands a few times.

Set the dough ball along the edge of the prepared pan. Repeat with the remaining dough, placing each ball next to the previous one. Once the perimeter of the pan is filled with nine balls, arrange the remaining three balls in the middle. All the biscuits should be touching each other. They will be misshapen-don't worry, they will puff out in the oven.

Bake until the biscuits are lightly browned, 25 to 30 minutes. Remove from the oven and brush the biscuits with melted butter. Carefully invert onto a plate and then onto another, so the biscuits are right-side up. With a knife, cut between the biscuits before serving.

Store in an airtight container at room temperature for up to 3 days.

*Jeanne's Gluten-Free All-Purpose Flour: 1 1/4 cups/170 g brown rice flour, 1 1/4 cups/205 g white rice flour, 1 cup/165g sweet rice flour, 1 cup/120 g tapioca flour, scant 2 tsp xanthum gum. In a large bowl, whisk together the brown and white rice flours, sweet rice flour, tapioca flour, and xanthum gum thoroughly. Transfer the mix to an airtight container. Store in a cool, dark place for up to 6 weeks or in the refrigerator for up to 4 months. Makes 4 1/2 cups/660 g.

*Published with permission from the author. I am not receiving any compensation for this review or the Amazon link.

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4 Responses to “Featherlight Buttermilk Biscuits: Gluten-Free Baking for the Holidays”

  1. 1

    Heather | Farmgirl Gourmet — November 19, 2012 @ 11:14 PM

    Love Jeanne and these biscuits look INCREDIBLE. I’m not GF, but I would totally love these!! Great post! xo and happy Thanksgiving week!

  2. 2

    Sara @ The Cozy Herbivore — November 28, 2012 @ 5:09 PM

    Wow, these look gorgeous– so fluffy! I wouldn’t believe they were gluten-free. I have a big weakness for pull-apart biscuits, so I can’t wait to give these babies a whirl.

  3. 3

    Cheryl — March 7, 2013 @ 7:58 PM

    Ummm, the recipe doesn’t include butter but the directions do. How much butter goes into these?

    • Wendy replied: — March 8th, 2013 @ 9:01 AM

      Cheryl the butter is listed at the very top of the recipe:) Melted unsalted butter for brushing, plus 1/4 cup/55 g cold unsalted butter, cut into pieces.

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