cheesy buttermilk biscuits

Buttermilk Biscuits Gluten free

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When I was young my parents would take me to visit my Mother’s parents in a small town in Oklahoma. Every time  we went my Nannymom (what we called my grandmother) would make 2 things for me. Biscuits, and fried chicken. My Nannymom is no longer around, and I never did get her to teach me her biscuit recipe. I did however watch her make it quite a few times. This is the closest thing I have found to it and best of all it is gluten free! Every time I make these I remember sitting in her kitchen watching her cook. Hope you like them too and maybe they bring back some good memories for you too. My Nannymom never added cheese, and you don’t have to add it if you don’t want to.

cheesy buttermilk biscuits

cheesy buttermilk biscuits

Buttermilk Biscuits
Prep Time: 40 minutes
Cook Time: 15 min
Total Time: 55 minutes
Serves: 12 biscuits

Buttermilk Biscuits (modified from the Cup 4 Cup recipe site)

Software
4 cups Cup4Cup flour (I have only ever made this with c4c and had them turn out) plus about 1/2 cup for dusting
2 Teaspoons Salt
1 Tablespoon baking powder
1 Teaspoon baking soda
2 sticks (1/2 lb) unsalted butter COLD and cut into small chunks (you can also use smart balance or 1 cup shortening)
1/2 cup grated cheese (I like cheddar) This is OPTIONAL
1 1/2 cup buttermilk (or 1 1/2 cup almond or rice milk with 2 tsp vinegar)
Melted butter (or oil or bacon fat) to assist browning

Hardware
Large mixing bowl
1 cup dry measuring cup
2 cup wet measuring cup
1 tablespoon measure
1 teaspoon measure
Mixing spoon
Baking sheet -with a nonstick mat, nonstick foil, or coated lightly in a Nonstick spray.
3 inch biscuit cutter or thin rimmed glass
Optional flexible cutting board

Instructions

Measure the flour, salt baking powder and baking soda into the mixing bowl.

Add the cubed butter then using your fingers and press the flour into the butter pieces until they are coated and broken into about pea sized chunks. If you are adding grated cheese and mix it in now.

Using a spoon or your hands add the milk, just stir it until the milk is combined and cover and set aside for 15 to 30 mins. This time allows the flour to absorb the liquid. Preheat oven to 425 degrees fahrenheit.

After 15

(ish) minutes, take some of the additional flour and dust a flat surface (I use a flexible mat style cutting board) and either pat or roll to about 1 1/2 inch thick. Using a dusted biscuit cutter or thin glass about 3 inches in circumference and keeping the cuts as close as possible, you can re-roll any remaining dough and continue cutting out biscuits. Place each one about 1 inch apart on your lined baking sheet and brush the top with melted butter.

Bake for about 15 minutes or until golden brown.

Try not to drool into the keyboard, it is bad for your computer.

They are so FLUFFY!

If you want you can double this recipe and freeze the biscuits. When you freeze them put them in zip top bags and reheat by microwaving for 30 seconds each wrapped in a paper towel, to thaw and then toast lightly in a toaster oven.

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