Gluten-Free Buttermilk Biscuits
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Description
Good gluten-free biscuits are impossible to find. This is the first time they have been delicious. They're light and fluffy. Yum!
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
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.
Nutrition Facts
serving: 12 biscuits
calories: 170.2 kcal
carbohydrates: 22.7 g
protein: 4.5 g
saturated fat: 4.1 g
cholesterol: 32.8 mg
sodium: 485.9 mg
fiber: 2.9 g
sugar: 4 g
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