I found the secret to creating a gluten-like texture in gluten free biscuits. They turned out amazing! I now heat the buttermilk, and have increased the baking powder in my existing recipe. I’ve updated it for you. You can learn more about them below.
Changes in Method of Shaping Dough
In the old recipe, I used a muffin pan for the dough, which you can see below. I also suggested that you can also use the drop method. You can still use these methods. However, using a biscuit cutter is possible as well. Just be sure to dust your biscuit cutter or thin glass with gluten free flour or starch.
How to Create a Crunchy Biscuit Bottom
If you enjoy a crunchy bottom on your biscuits, preheat the baking sheet in the oven, when you preheat the oven.
Changes to the Ingredients
I now heat the buttermilk. It curdles, but that is totally fine. The hot buttermilk activates the baking powder in advance. Baking powder gets activated when it comes in contact with heat. Instead of waiting for the oven to activate it, it gets a head start this way.
Be sure to not over-handle the dough. Gently pat the dough into a disk. When you reshape the scraps, just push them together and then pinch the seams together and pat down gently.
If desired, smooth out the tops with moistened finger tips.
My favorite way of preparing the biscuits is to tear them open, and then place them back in the oven to crisp them up a bit.
To see the updated recipe, visit Fluffy Gluten Free Buttermilk Biscuits. I’ve made the changes there to the existing recipe. Enjoy!