Not everyone enjoys buying 10 different bags of flour varieties, so I tried my hand at making gluten-free biscuits (using Robin Hood Nutri Flour Blend: Gluten-Free.)
The photos and recipe for these gluten-free biscuits has been updated as of January 8 2016. We loved them, as dense as they were, but one day I hope to achieve that fluffy biscuit that we are all used to with regular flour!
While I am still unfamiliar with gluten-free recipes, I am beginning to see how they work. They are definitely different, both in taste and texture. But this is not necessarily a bad thing. As pointed out with the gluten-free chocolate chip cookies, they are different from the usual chocolate chip cookie, but it was a nice change. I wouldn’t want to eat them everyday, but for a gluten-free diet, they are really good!
I decided I wanted to work more with Robin Hood Nutri Flour Blend Gluten-Free. I have a huge bag still, and while I look forward to trying all their recipes listed on their site, I began to think there was more out there. We decided to make my tomato basil spaghettini again, this time gluten-free for my mother-in-law. Working with the gluten-free pasta was interesting… the water got so thick and goopy-like, I was afraid I screwed up boiling pasta! Thankfully, all was well and I paired the meal with these awesome gluten-free biscuits! Best part? You don’t need to buy a gluten-free Bisquick mix.
- 1 cup Robin Hood Nutri Flour Blend Gluten-Free
- 1 cup cornstarch OR potato starch (I have worked with both and prefer the potato starch!)
- 1 tsp. xanthan gum
- 5 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tbsp. granulated sugar
- 6 tbsp. butter, chilled
- 1 cup buttermilk*
- Add the flour, potato starch, xanthan gum, baking powder, baking soda, salt, and sugar into a medium bowl. Combine ingredients with a pastry blender. Add butter and cut in with pastry blender. I left some larger chunks of butter instead of blending to a fine crumb matter because I figured the biscuits would come out flakier like a pie crust.
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- Pour the wet ingredients into the dry ingredients, stirring just enough to combine. Add some flour to your countertop and pour out the batter. Roll around a few times before flattening down to ½ - 1-inch in thickness (I just used my hands.) Cut out rounds (my cutter was 2½ inches) and place onto baking sheet. Rework dough and cut out more until no batter remains.
- Pop into the oven and bake for 10-12 minutes. Serve immediately (they are soooo delicious!) Or you can warm them up for later use.
*If you do not have buttermilk on hand, add 1 tbsp. of white vinegar to a large measuring cup. Pour in enough milk to equal 1 cup total. Allow to sit 5-8 minutes and stir, creating “buttermilk.”
Very simple and delicious! I think I ate two of these gluten-free biscuits before dinner was finished! I am already picturing savory biscuits in the future. Frying up some onions, adding some herbs, and perhaps some cheese… Yum!
Try not to overwork the dough. I went as fast as possible. Any recipe suffers from over-mixed dough, but in this case, I was especially worried since it was gluten-free and did not want to dry out the biscuits. The dough was still drier to my liking, but I was afraid if I added more liquid, I would not be able to cut biscuits out. I mean, there is no harm in trying more liquid and making these drop gluten-free biscuits