Cam loves sausage biscuits so it was necessary for us to find a good gluten free biscuit recipe to use. The recipe below is a combination of several that my wife found on-line and tweaked to Cam’s liking. We recently brought some of these, fresh from the oven, to a friend of ours who’s daughter was diagnosed with Celiac a couple of weeks ago. Her daughter was missing bread more than anything in her first, lifestyle-changing days. Later that week, after we delivered these, my wife received a text from our friend asking for the recipe since her daughter had not stopped talking about the biscuits for three days. So, we decided to share. They’re fluffy and fantastic. We hope you enjoy!
- 2 1/2 cups All Purpose Gluten Free Flour
- 1 teaspoon Xanthan gum (omit if already in the flour blend)
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 6 tablespoons Butter (cold & diced)
- 4 oz Cream Cheese (sliced & cold)
- 1 cup Buttermilk (or regular milk with 1 teaspoon of apple cider vinegar)
Whisk dry ingredients together in bowl. Cut in butter then cream cheese til size of peas. Fold in buttermilk until just together. On big piece of parchment paper, pat dough into a rectangle, then book it 3x (like making puff pastry where you pat out, fold in thirds, turn, then pat out, fold in thirds, then turn. It makes the layers of butter in the dough. The parchment paper helps tremendously with this because the dough looks like a stiff frosting and it sticks to the counter.) Roll or pat to 3/4 ” thick. Cut with biscuit cutter. You can brush the tops with milk and add salt or sugar if you like.
Chill in fridge for 15 minutes — I’ve even done overnight.
Bake at 400 for 25 to 30 minutes. Don’t peek or they won’t rise.