These are Dr. Holly's famous biscuits that are gluten-free — the ones we make at home with very cold butter and a sticky dough.
I start with 4 cups of Bob's Red Mill 1-to-1 gluten-free baking flour (it still has some starches in it), 2 tablespoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon Celtic sea salt. Himalayan or Celtic salt both work. I cut 3 sticks of unsalted Kerrygold grass-fed butter — a whole package plus a half package — into little cubes. The butter should be extremely cold; frozen butter makes the best texture. I work it in until there are little crumblies of butter.
I whisk 2 eggs, then add 1 1/2 cups of buttermilk (grass-fed if you can get it). I usually put a lot more buttermilk in, until the dough is sticky, adding a tablespoon or two at a time if it is too dry. Then the dough goes in the fridge for about 30 minutes, or in the freezer for about 10 to 15 minutes, to harden the butter again.
I flour my hands and scoop the dough to portion it. You can fill some with jam before the egg wash — that is what is on the tray in these photos. Cheddar and bacon is another favorite, and that one may need a little more buttermilk. For the egg wash I mix 1 egg with 1 tablespoon of the buttermilk, brush it on, and bake at 350°F for 15 to 20 minutes, until the biscuits are golden brown.
The ingredients in this recipe are gluten-free. If you avoid corn, check your flour and baking powder labels, since many baking powders contain cornstarch.
Set Apart Kitchen · Breads
Dr. Holly's Gluten-Free Buttermilk Biscuits
These are Dr. Holly's famous gluten-free biscuits — the ones we make with very cold butter, buttermilk, and a sticky dough.
Ingredients
- 4 cups Bob's Red Mill 1-to-1 gluten-free baking flour
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon Celtic sea salt (or Himalayan)
- 3 sticks unsalted Kerrygold grass-fed butter, extremely cold (a whole package plus a half package; frozen butter makes the best texture)
- 2 eggs
- 1 1/2 cups buttermilk, grass-fed if possible (I usually put a lot more in until the dough is sticky; add a tablespoon or two at a time if it is too dry)
- Egg wash: 1 egg and 1 tablespoon of the buttermilk
- Optional: jam, for filling some of the biscuits before the egg wash (or try cheddar and bacon, which may need a little more buttermilk)
Tap an ingredient to check it off as you go.
Instructions
- Mix the flour, baking powder, baking soda, and salt.
- Cut the extremely cold butter into little cubes and work it in until there are little crumblies of butter. Frozen butter makes the best texture.
- Whisk the 2 eggs, then add the buttermilk until the dough is sticky. Add a tablespoon or two more at a time if it is too dry. I usually put a lot more buttermilk in than the starting 1 1/2 cups.
- Chill in the fridge about 30 minutes, or in the freezer about 10 to 15 minutes, to harden the butter.
- Flour your hands and scoop to portion the dough. Optional: fill some with jam before the egg wash. Cheddar and bacon is a variation that may need more buttermilk.
- Brush with the egg wash (1 egg mixed with 1 tablespoon of the buttermilk).
- Bake at 350°F for 15 to 20 minutes, until the biscuits are golden brown.
Tip. The dough should be sticky, and the butter should stay very cold.
Step-by-Step Photos
