Updated: May 16
These gluten free buttermilk tea biscuits are perfect with butter, honey, or jam and a hot cup of tea in hand. They are soft and delicious, and the perfect way to use the buttermilk from your fresh churned butter. While your biscuits are best served fresh and hot, you can store these biscuits longer term in the fridge or freezer and re-heat as needed. This recipe will make you approximately 12 biscuits depending on the size of your biscuit cutter.
What you will need:
2 1/3 cups of gluten free all purpose flour (I used Bob's Red Mill 1 for 1 flour blend)
*Note - Not all GF flour blends are alike and so results can vary depending on which blend you use
1/8 teaspoon xanthan gum (you only need this if your GF flour blend does not already contain xantham gum - If your flour contains it, omit this ingredient)
1 1/2 tablespoons baking powder
1/2 teaspoon aluminum free baking soda
1 teaspoon pink or sea salt
2 teaspoons coconut sugar or honey
6 tablespoons cold butter
1 cup cold buttermilk
1 large egg
*Note - Just before your biscuits go into the oven, you are going to want to brush them with some extra buttermilk or whisked egg. So, keep a little extra of whichever one you want to use.
In a large bowl, mix together your GF flour blend, xanthan gum (omit if already in your flour blend), baking powder, baking soda, and sugar.
Grate or finely chop your butter into your flour mixture, and with your clean hands, gently squeeze and distribute your butter into your dry mixture.
Make a little nest/well in the middle of your dry mixture.
Whisk your egg into your buttermilk until combined and smooth. If you are using honey instead of sugar, now is the time to stir that in with your egg and buttermilk. Pour your mixture into the nest in the middle of your dry mixture.
Fold all your ingredients together gently with your mixing spoon. Combine your ingredients to form a ball of dough, without overworking it.
Place your dough on a surface that has been floured with some more GF flour. Roll your dough around gently on your floured surface and form it into a ball.
With your rolling pin, roll your dough out gently into a rectangle approximately 7 inches wide. If the dough is sticking to your rolling pin, simply sprinkle some more GF flour onto your dough or surface.
Cut your dough into three even sections and then stack those sections one on top of the other. Press down onto your stacked dough to bring it together again. Repeat this process one more time.
Roll your dough out so that it is approximately 1/2 inch thick.
Using your biscuit or cookie cutter, cut out your biscuits. If you have excess dough, simply make the excess into a ball. and then roll out again 1/2 inch thick, and cut out your biscuits once again. The other option is to take any excess dough and store it labeled in the freezer to make more biscuits at another time.
Place biscuits touching one another onto your baking sheet lined with parchment paper.
Cover and place in the fridge for 30 mins or in the freezer for 15 mins to chill the dough.
Pre-heat your oven to 425 degrees F.
Once your biscuits are finished being chilled, brush the tops with the extra buttermilk or whisked egg.
Place your biscuits in the oven and bake for 15-20 mins. Your baking times may vary based on the type of oven you are using. I would check the biscuits around the 15 minute mark. You want the biscuits to be slightly golden brown.
*You can store these biscuits in a linen bag or airtight container at room temperature for 1-2 days. You can also store them in the fridge in an airtight container or sealed bag for approximately 1 week. For longer term storage, place your biscuits in a freezer safe container for up to 3 months.
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