Easy Buttermilk Biscuits
A biscuit a day keeps the doctor away. At least that’s what I like to tell myself. In my personal opinion, there aren’t many things in this world better than a freshly baked buttermilk biscuit. Hot out of the oven and brushed with honey butter for that perfectly golden top. I like to eat mine with a generous amount of raspberry preserves. Truly my favorite way to start the day!
Servings : about 8-12 biscuits
Prep Time : 10 minutes
Bake Time : 12 minutes
Ingredients
2 cups (280g) 1:1 gluten-free flour, See Recipe Notes
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon granulated sugar
3/4 teaspoon salt
1 cup cold buttermilk
1/2 cup (114g) unsalted butter, melted, then cooled slightly
For the Topping
4 tablespoons melted butter
1-2 tablespoons honey, optional
Directions
Preheat oven to 450°F and line a large baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, sugar, and salt. Set aside.
In a small bowl, whisk together the cold buttermilk and melted butter until small lumps form.
Add the buttermilk and butter mixture to the large bowl with the dry ingredients and fold together gently using a spatula until a dough has formed. Be careful not to over-mix the dough or your biscuits will not be as fluffy.
Grease a 1/2 or 1/3 measuring cup and scoop out the dough with it. Pack the dough down evenly into the measuring cup for a more uniformly shaped biscuit. Place onto the prepared baking sheet, leaving about an inch between each biscuit.
Bake the biscuits for about 12-14 minutes, until they are golden brown on top and a toothpick inserted in the middle comes out clean.
While the biscuits are baking, combine melted butter and optional honey in a small bowl.
Brush the tops of the biscuits with the butter immediately when they come out of the oven and serve warm.
Notes
I recommend using Cup4Cup multi-purpose gluten-free flour in this recipe for the best results.
