Gluten-Free Butter Dip Biscuits are a delicious alternative for those with gluten sensitivities or celiac disease. These biscuits are not only light and fluffy but also incredibly easy to make, requiring just a few simple ingredients. Perfect for breakfast, brunch, or as a side dish, these gluten-free biscuits are sure to be a hit with everyone at the table.
– 2 cups gluten-free all-purpose flour– 1 tablespoon baking powder– 1 teaspoon sugar– 1/2 teaspoon salt– 1 cup unsalted butter, cold and cubed– 1 cup buttermilk (or dairy-free alternative)
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set it aside.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, sugar, and salt until well combined.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, quickly incorporate the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for achieving a flaky texture in the biscuits.
Pour in the buttermilk and stir the mixture until just combined. Be careful not to overmix; the dough should be slightly sticky but manageable.
Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Using a round biscuit cutter, cut out biscuits and place them on the prepared baking sheet, ensuring they are touching each other.