Gluten-Free Buttermilk Biscuits

Gluten-Free Buttermilk Biscuits

by Ted Griffin 1 year ago
0 (0)
15 minutes
170.2 kcal
22.7 g carbs
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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. 1. Preheat the oven to 450 degrees F (230 degrees C). Grease a 12-cup muffin tin.
  2. 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. 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. 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