Easy Gluten Free Biscuits |Cooking With Amanda

I am absolutely in love with these gluten-free biscuits. They are so buttery, flaky, fluffy, and they have an almost silky texture inside. The edges on top turn golden as they bake, and are just slightly crisp so you can hear it as you bite into your warm biscuit.

To be perfectly honest, I haven't made or eaten hundreds of biscuits in my life, but these were the best biscuits that I have ever had!

The dough even tastes amazing! It is just gluten-free flours, butter, leavening, and cream, but it tastes way better than it should. Seriously! So buttery and smooth. I felt so weird licking the spoon after making biscuits, but it was seriously that good!

And they are so easy to make. You really just add everything in the food processor and let it whirl for a minute. No fear of overworking the dough, or crumbly, not delicious biscuits. They are foolproof!

Also, no cutting and rolling out scraps! You just pat the dough onto a baking sheet and throw it in the oven. Once it gets all golden and delicious looking you take them out and THEN you cut them, almost like scones. They are so easy!

With this gluten-free biscuit recipe in my arsenal I plan to make biscuits a lot more often. Before I was hesitant to make biscuits just because of the time commitment. It just seemed like too much work to carefully work the butter into the flours, then roll it out, cut out each biscuit, and then bake them. I felt like there were so many places it could go wrong!

Also, it is so much more of a time commitment that I would only attempt to make them if I had a considerable chunk of time to devote to biscuit-making.

This recipe has so many shortcuts that I feel completely confident making them with my little girls running around the kitchen "helping" me. That's a testament to just how easy this recipe is. You've got to make it, now!

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Easy Gluten Free Biscuits Recipe

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Ingredients

1 1/2 cups all-purpose gluten free flour, rice-based
1/2 teaspoon xanthan gum, omit if your blend already has it
2 1/4 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons butter, cold
1 1/3 cups heavy cream

Directions

Preheat the oven to 450°F. Line a baking sheet with a silicone baking line, parchment paper, or lightly grease with butter.
In the bowl of your food processor pulse the gluten-free flour, xanthan gum, baking powder, and salt just until they are combined.
Add the butter and pulse until it looks crumbly.
Add the cream and pulse until it comes together into a soft and sticky dough (it should happen pretty quickly.)
Scoop the dough out of the food processor onto your prepared baking sheet using a rubber spatula. Spread the dough out on the pan using the spatula, or your hands, until it is about 8x8 inches and about 1-1 1/2 inches thick. It will seem a lot thicker than it is, and that is ok. The dough will be sticky so I used damp hands to form it.
Bake for 20 minutes or until the middle feels set and the top and edges are golden.
Cut the biscuits once they are done baking and enjoy. I loved topping mine with sausage gravy, but who doesn't love a pat of butter and maybe some jam or honey?
Store at room temperature up to 3 days in a covered container.