Can a Northern girl make a decent gluten free Southern Biscuit?



For the past few days, I have been working on my book Gluten Envy, and doing some genealogy work, so I have not had a chance to write a new post.

Thank you to everyone who has been commenting and liking my blog posts, even when I do not write.

Anyway, as, always, I was on the news feed this morning, and came across a recipe for Buttermilk biscuits.   And since I am now a “southerner” I think it’s time I tried to make a decent biscuit.  But gluten free biscuits fall flat, I’m afraid.  I have tried several recipes that I just did not care for.   This one is a bit different, but it is not gluten free.  You can find the recipe here.



  • teaspoons baking powder
  • 2 teaspoons kosher salt
  • 2 teaspoons sugar
  • ¼ teaspoon baking soda
  • cups all-purpose flour, plus more for surface
  • 1 cup (2 sticks) chilled unsalted butter, cut into ½-inch pieces, plus more, melted, for brushing
  • 1 cup chilled buttermilk

I will have to use gluten free flour, dairy free spread and make dairy free buttermilk.  Yes, you can make dairy free buttermilk, much to my surprise.  It seems the foundation of a good biscuit depends on it.  According to this site, you can use vinegar, lemon juice, cream of tartar or leftover dairy free yogurt or sour cream.   And I will probably use gluten free Bisquick.


Preheat oven to 425°. Pulse baking powder, salt, sugar, baking soda, and 3½ cups flour in a food processor to combine. Add chilled butter and pulse until largest pieces of butter are the size of a pea. Transfer to a large bowl and gradually drizzle buttermilk over top, tossing with a fork as you go to incorporate. Knead mixture a few times in bowl until a shaggy dough forms (mixture will look a little dry), then turn out onto a clean surface and pat into a 1″-thick square.
Using a knife or bench scraper, cut dough into 4 pieces. Stack pieces on top of one another, sandwiching any loose dry bits of dough between layers, and press down to flatten. Lift up dough with bench scraper and dust surface with flour. Roll dough into a 1″-thick rectangle and trim a thin border around sides of dough to create clean edges. Cut into a 4×3″ grid to make 12 biscuits (don’t reroll scraps). Transfer to a parchment-lined baking sheet, spacing 2″ apart; freeze 10 minutes.
Brush tops of biscuits with melted butter and place in oven. Reduce oven temperature to 400° and bake biscuits until deep golden brown on bottom and golden on top, 20–25 minutes.
Do Ahead: Biscuits (unbaked) can be made 1 month ahead. Freeze, uncovered, on baking sheet until solid, then transfer to a resealable plastic bag. Do not thaw before baking, but add a few minutes to baking time.

I found this to be an interesting and no-fuss way to make biscuits.  Stacking the squares of dough on top of one another to make flaky layers is genius.  Also cutting into squares instead of rounds is a great and easy idea.

They can also be made ahead and frozen so I don’t have to eat biscuits for two weeks and get sick of them.

Once I try out the recipe, I will post on how they turned out.  Wish me luck Y’all!







7 Comments Add yours

  1. DaisyWillows says:

    How awesome about your book. Love the title and these do look rather yummy. Go for it :0xx


    1. glutenfreelady says:

      Thanks so much!


  2. Jessica Adam says:

    Super post, as always. I never thought of making a square biscuit, but how genius is that? Seems like it would use more of the dough the first time with less rerolling.

    I love that you talked about flaky biscuits. I’ve always wondered how to do that.

    Can’t WAIT for your book!


    1. glutenfreelady says:

      Thanks so much Jessica!

      Liked by 1 person

  3. Joyfull Mom says:

    These look fantastic! I just made a batch of gluten free biscuits a few weeks ago. I will have to try this recipe. Thank you! Blessings.


    1. glutenfreelady says:

      This recipe needs to be converted. If you try it out gf let me know how they turn out.


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