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Yogurt, on the other hand, is everywhere. Buttermilk, an ingredient that was once ubiquitous at grocery stores isn’t nearly as common. However, I remember Stella Parks mentioning that she elected to use yogurt in her biscuit recipe* because it’s so much easier to find. When I set out to develop a recipe for gluten-free biscuits, I assumed I’d use buttermilk. (One note: biscuits made with shortening lack the flavor of those made with butter or butter replacements.) If you’re dairy-free, use a dairy-free butter replacement or use shortening. It gives you the best flavor and texture. My preference when making biscuits is to use butter. If the butter is warm, the flour absorbs the water and fat and we don’t get the puff of steam we need for light, fluffy biscuits. This creates steam which helps leaven the biscuits. The reason we want cold butter or shortening? Steam! As with pie dough, the water in the butter evaporates as the biscuits bake. Whether you use butter or shortening, you want it to be cold. Just know that you might experience different results.īutter (or Shortening). If you prefer a different flour blend, give it a try. This recipe calls for a gluten-free flour blend.

Now, let’s look at all the nitty-gritty details, from the ingredients to the individual steps. And if you leave the pieces of butter too big, about the size of pennies, the butter can leak out of the biscuits during baking. If they are too small, the biscuits won’t turn out as light and tender as you want. You want the butter pieces to be about the size of peas. Making biscuits, like making pie crust, requires you to “cut in” cold butter into the flour mixture. It’ll give you light gluten-free biscuits. But please don’t! There’s a lot of baking powder in this recipe and we want it evenly distributed throughout the flour mixture. Below I go into detail about what you need to know about making biscuits. Oh, yay! Welcome to the biscuit-making club. From measuring the ingredients to cutting out the biscuits, this recipe invites you to slow down and enjoy the moment. If this is your first time making biscuits, take your time. I wouldn’t call them hard-to-make but they do require some specific attention. For other folks, who perhaps love eating biscuits but have never made them, there’s a bit of a learning curve. Some folks grew up making and eating biscuits. I think the answer to this varies by person. Buttermilk-free! (More about that below.).

(And, good news for my dairy-free friends, I have a dairy-free option for you!) Why You’ll Love These Gluten-Free Biscuits And I finally ( finally) came up with a gluten-free biscuit recipe that I think you’ll love. I tinkered with the recipe on and off for a long time. But I’ve never quite nailed a recipe for classic biscuits, the type that’s soft and tender and wonderfully buttery. My gluten-free Cheddar biscuit recipe, in fact, is one of the most popular recipes I’ve shared. This isn’t the first time I’ve posted a recipe for gluten-free biscuits. No buttermilk required! (Dairy-free option included.)