Gluten Free Breakfast Biscuits Recipe - Made with goats milk

If you are craving those fluffy/airy breakfast biscuits but don't want the typical hockey pucks that you have been accustomed to. I have finally found the perfect recipe for my gluten free/celiac peeps!

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Farm Fresh Gluten Free Biscuit with Butter and Honey

A few notes before we start making these delicious biscuits. I used Pamela's gluten free flour, all the gluten free flours cook, taste and react different. So you make have to make some tweaks to get these just right for you! I also used farm fresh eggs and goats milk from my own farm, but this recipe will work with store bought eggs and whole milk or even milk/eggs substitutes.

Things that have helped me! I don't always have xanthum gum on hand, so I substitute with corn starch and it works great. Second note, I prefer to make my biscuits in a cast iron pan, cast iron holds heat more consistently and give you an even heat all around. I seem to have better luck with my biscuits rising if I use a cast iron pan. Thirdly, I am at 5900 feet elevation and these biscuits still turned out fluffy and airy.

Gluten Free Biscuits

Author: Lauren Cox Prep Time: 15 Minutes

Total Time: 35 Minutes Yields: 8 Biscuits

Category: Biscuits Method: By Hand Cuisine: Breakfast

Ingredients:

• 2 cups gluten free flour - extra for cutting and shaping your biscuits

• 1/2 tsp xanthum gum

• 1 tbs gluten free baking powder

• 1 tsp salt

• 2 tbs sugar

• 1 cup buttermilk ( Make your own buttermilk by mixing 1 cup of milk with 1 tbs of white vinegar or lemon juice and set in fridge for 5-10 minutes)

• 6 tbs butter

• 1 large egg

1. Preheat oven to 450 degrees

2. Dice butter and put in freezer for 5-10 minutes on a plate

3. make your buttermilk

4. In a large bowl, mix together all your dry ingredients. Remember, do not scoop your flour out of the bag into the measuring cup. Spoon the flour into the measuring cup and then sift your flour if possible. Once all your dry ingredients are in the bowl, whisk together until mixed.

5. Cut the butter into your dough using a fork or a pastry cutter until it looks like the size of small peas and equally distributed.

6. Add in the buttermilk and egg, I like to whisk the egg into my buttermilk before adding to the flour mixture. The key to good gluten free biscuits is to not over mix the dough. Over mixed dough yields tough biscuits. The dough will be very sticky

7. Add one tablespoon of flour to a large piece of parchment paper. PLEASE DO NOT ROLL OUT YOUR DOUGH

8. Place the dough unto the floured surface, dust the top of the dough with one tablespoon of flour and gently fold the dough over onto itself 2 times.

9. With you hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it to wide/thin your biscuits will come out flat and hard.

10. Cut out/form your biscuits into small 2 inch round circles. If you use a cookie cutter/mason jar lid do not turn/twist your biscuits when cutting them out. This will crimp the edges and prevent your biscuit from rising. Put your biscuits in a greased cast iron pan and bake for for about 15-20 minutes.

11. Brush melted butter on top of warm biscuits and enjoy!

Gluten Free Breakfast Biscuits

My family and I, love to enjoy freshly baked warm biscuits with butter and honey or as my husband would prefer, butter and jam. However you prefer to eat your biscuits, I know you will love this recipe.

Let me know in the comments below what you thought of this recipe!