Edited to add:

Toby has informed me that he does NOT like these biscuits.

Him: “I don’t know what you’re doing, but they are just weird. I do not approve.”

Me: “Then why are you eating one?”

Him: “Because I’m hungry.”

Heh.

Anyway, I’m going to leave it up, but maybe steer clear until I tweak the recipe a bit more, and get his approval. And, yeah, his approval does matter as he’s the one who’s been inhaling the gluten version all these years.

Anyway, I’ll be back with a better one soon!

———–

Do you like biscuits? I do! I have been making a cheddar cheese and chive buttermilk biscuit for years. My family devours them. They are super light and fluffy and are simply amazing. Thing is, they are made with cake flour as well as all-purpose flour and I’ve been working on trying to get something similar using gluten-free flour(s).

Anyway, here is a recipe I’m happy with. However! I reserve the right to repost this recipe—or an entirely NEW recipe—at a later date. Because I am not totally convinced I can’t make these even better.

Not to undersell what you see here! Because these are pretty damn good. I am very satisfied with the flakiness and taste. I am not completely 100% satisfied with how much they rise (the gluten ones rise impressively!) and the texture but only when you compare it to the original biscuits. Does that make sense? I get the feeling they are fine on their own. But it’s hard for me to not compare them. I’d love to have someone taste-test them, someone who hasn’t ever had my original biscuit. Anyway! Try them!

What you will need

• Cookiesheet
• Parchment paper
• Biscuit cutter or something similar, a glass will work.
• Rolling pin (although, not entirely necessary.)

Ingredients

• 2 cups gluten-free flour, siftted
• 6 tablespoons unsalted butter
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon sugar (optional)
• 1/2 to 1 cup cheddar cheese shredded
• 3/4 cups buttermilk

Before I dive in, the key to good, flaky biscuits is in the process. You want cold butter, and you want visible pieces in the mixing. I have pictures below. Basically, you want your dough to look like a giant mess in the end, not something smooth like you might see with bread. Think: visible bits of ingredients. So, keep that in mind when mixing these puppies. Also, make sure you have your cookie sheet lined and ready to go. You want to shock the cold butter; the sooner you get them into the oven, the better.

Ready?

Preheat oven to 450.

Sift flour.

Add dry ingredients. (Sifted flour, salt, sugar [if using], baking powder and soda.)

Grate the cheddar cheese. Add it to the dry ingredients. I added about 3/4 cup to the ones shown. Feel free to adjust to taste. Please note! Add your cheese BEFORE your butter and buttermilk. Consider it a dry ingredient.

Remove your unsalted butter from the fridge and cut that up into smallish pieces.

Add that and using your hands, mash it a bit between your fingers. You want to see the butter. Don’t make it look like cornmeal or something even finer. Less is more and more is better!

Add your buttermilk.

Mix it up using a wooden spoon, but not too much!

Roll the dough out without handling it too much. Cut out your biscuits and add them to the cookie sheet.

Bake for 10 to 13 minutes or until golden brown.

Variations

Add some chives! I didn’t have any this time around, but I highly recommend them. If you DO add chives, add them when you add the cheese.