You will LOVE these extra fluffy gluten free biscuits! Easy to make with simple ingredients, they are thick, fluffy, + delicious!
These gluten free biscuits are everything you dream of in a gluten free biscuit! Buttery, flakey, thick, and oh so fluffy. Plus, they are easy to make with simple grocery store ingredients!
This recipe has been in development for over a year because I didn’t want to share with you some disappointing biscuits. Nothing gummy, flat, or icky here!
The secret to these biscuits comes from a sneaky ingredient: Ricotta cheese! This lends a subtle sweetness to the dough and helps to keep them nice and fluffy.
Free from: wheat, gluten, soy, fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn, celery, and more
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Ingredients for Fluffy Biscuits
These biscuits come together pretty quickly! There are a few steps you need to take to ensure extra fluffy biscuits.
Butter – To keep things fluffy, freeze your butter stick and then using a grater, grate your butter. This sounds weird and like an unnecessary step but I pinky promise you that this will result in the BEST gluten free biscuits you’ve ever had.
Good Gluten Free Flour Blend – Use your favorite gluten free flour blend. I prepare mine without potato flour so there is no chance of things getting gummy or rubber-y. Need a good one? Check out my homemade gluten free flour blend.
Chickpea Flour – This flour adds structure, protein, and helps to lift up the layers of the biscuits. You won’t taste any bean flavor in these after baking, so don’t worry!
Baking Powder – To help lift these up.
Golden Flax Meal – Flax is a great ingredient in gluten free baking as it helps to bind the flour together, making your baked goods stick together and not crumble after baking.
Sugar – To keep things a bit sweet! You can make this sweeter or omit entirely if you like.
Egg – Again, this is a way of adding structure, protein, and binding to the biscuits.
Buttermilk – There is nothing better than a buttermilk biscuit. If you don’t have any on hand, you can swap for whole milk.
Apple Cider Vinegar – Mixed with the milk or buttermilk, this helps to create a reaction with the baking powder to lift these up!
Ricotta Cheese – The Secret Ingredient! This lends a subtle sweetness to the dough, as well as helping it to not dry out in the oven. Don’t skip this ingredient! If you want to make these biscuits a little tangier (is that a word?) you can swap for an equal amount of cream cheese.
How to Make Them
Begin with a frozen stick of butter. Grate the butter and place back in the freezer until ready to use. This helps to evenly distribute the butter and create all the little pockets of butter in the final biscuit.
In a large bowl, sift together the gluten free flour, chickpea flour, ground flax seeds, sugar, and salt.
In a separate small bowl, mix the buttermilk, apple cider vinegar, egg, and ricotta cheese. Mix until fully incorporated.
Add the frozen butter to the sifted flour and gently (but quickly!) mix. It’s important to work quickly here as you don’t want the butter to warm up.
Pour the milk mixture into the butter and flour, mixing with a large spatula until just combined.
Turn out onto a floured parchment covered surface. Using your hands, gently pat out into a rectangle. Fold the dough over onto itself and repeat patting out and folding over for 3 or 4 times. This is how the layers get developed.
Pat out the dough for a final time, making sure to keep the dough thick, about 1 ½ inches in height. Using a 2 or 3 inch biscuit cutter, cut out biscuits and place onto a parchment lined baking sheet.
Alternatively, you can place smaller biscuits into a muffin tin to bake.
Fold the leftover dough and repeat patting and cutting out dough until no dough remains.
Bake in a 450F oven for 15-18 minutes or until golden brown. Remove from the oven and let cool before enjoying!
Tips for the Best Biscuits
- Freezing and grating the butter is so important to this recipe. It helps the dough to stay chilled for longer, which results in a lighter and flakery gluten free biscuit. Take the extra few minutes to do this, I promise it’s worth it!
- Use fresh baking powder. Since these biscuits use the baking powder to help lift them up, it’s important to make sure it is as fresh as possible. Check the date on the bottom of your box and replace it if it’s more than a year old.
- Don’t use potato based gluten free flours. Potato makes baked goods taste rubbery and gummy. In this recipe we want the biscuits to be light and fluffy! Rice based flours work best in this recipe.
Did you make this recipe?
Please let me know how this turned out for you! Pop over to the Facebook Page to share your success or tag me over on Instagram with the hashtag #livingbeyondallergies I love to see your creations!
Ingredients
- ½ cup unsalted butter, frozen
- 2 cups gluten free flour blend
- ¼ cup chickpea flour
- 2 tbsp baking powder
- 1 tsp salt
- 1 tbsp golden flax seed meal, ground
- 2 tbsp white sugar
- 1 egg
- 1 cup buttermilk
- 1 tbsp apple cider vinegar
- 3 tbsp whole milk ricotta cheese
Instructions
- Preheat the oven to 450°F. Line a baking tray with parchment paper. Set aside. Alternatively, you can place smaller biscuits into a muffin tin to bake.
- Begin with a frozen stick of butter. Grate the butter and place back in the freezer until ready to use. This helps to evenly distribute the butter and create all the little pockets of butter in the final biscuit.
- In a large bowl, sift together the gluten free flour, chickpea flour, ground flax seeds, sugar, and salt.
- In a separate small bowl, mix the buttermilk, apple cider vinegar, egg, and ricotta cheese. Mix until fully incorporated.
- Add the frozen butter to the sifted flour and gently (but quickly!) mix. It’s important to work quickly here as you don’t want the butter to warm up.
- Pour the milk mixture into the butter and flour, mixing with a large spatula until just combined.
- Turn out onto a floured parchment covered surface. Using your hands, gently pat out into a rectangle. Fold the dough over onto itself and repeat patting out and folding over for 3 or 4 times. This is how the layers get developed.
- Pat out the dough for a final time, making sure to keep the dough thick, about 1 ½ inches in height. Using a 2 or 3 inch biscuit cutter, cut out biscuits and place onto a parchment lined baking sheet.
- Fold the leftover dough and repeat patting and cutting out dough until no dough remains.
- Bake for 15 to 18 minutes or until biscuits are a deep golden brown color. Let cool and enjoy!
Notes
Extra Fluffy Gluten Free Biscuits
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