Some days, I am in the kitchen baking all day. It’s part of my job as a recipe developer. The last thing I want to do during the summer is turn on the oven for personal use. So, this stovetop gluten free buttermilk biscuits recipe is the perfect alternative. It works! It’s the same great recipe as I use for my Fluffy Gluten Free Biscuits recipe, just made on the stovetop. My husband loves the additional crunch I can create by turning the heat a little higher just for his, after I’ve removed some for me. I can keep my biscuits buttery soft, like I enjoy them.
If you're not interested in turning on the oven during summer months, make these fluffy, gluten free biscuits right on your stovetop! Truly delicious!
- 1 cup white or brown rice flour (not superfine)
- 1 cup cornstarch
- 1/2 cup potato starch
- 1 tablespoon granulated sugar
- 4 teaspoons gluten-free baking powder
- 2 teaspoons xanthan gum
- 2 teaspoons salt
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces, plus 2-1/2 tablespoons for the pan
- 2/3 cup hot buttermilk, heat to approximately 110°F
- 2 large eggs, lightly beaten, at room temperature
- 2-1/2 tablespoons unsalted butter, melted, for brushing
- In a large bowl, whisk together the rice flour, cornstarch, potato starch, sugar, baking powder, xanthan gum, and salt.
- Using a pastry cutter or two knives, cut the butter into the flour mixture.
- Slowly pour warm buttermilk into eggs, whisking constantly.
- Pour the egg mixture into the dry mixture and stir to combine. Set aside for 10 minutes.
- Preheat a cast iron skillet over medium-low heat. Add at least half of the butter.
- Either drop 1/4 cup mounds into the preheated skillet, or pat the dough out gently onto a starch-dusted surface, and cut with a 2-inch starch-dusted biscuit cutter or glass. If you cut them, be sure to keep the dough high. Cut out only 6, pat out again and cut out 2 more.
- Fry the biscuits for 6 minutes. Turn them over. Add small pieces of leftover butter in the empty spaces. Lift up the other biscuits a little for the butter to drip underneath them. Fry for an additional 6 minutes and until fluffy and golden brown.
- Serve immediately or same day. Wrap and freeze leftovers. Defrost at room temperature and reheat in a preheated 350°F oven until thoroughly warm.
3 Replies to “Stovetop Gluten Free Buttermilk Biscuits”
Hi, is there a (dairy-free) egg substitute that I could use for this recipe? I’d love to try making these, it seems like it would be easy to substitute soymilk mixed with a little cider vinegar for buttermilk, but I’m really not sure what to do about the eggs? I know there are a lot of egg substitutes and some will work a lot better than others for different kinds of recipes. Thanks!
Yes, you are so correct in that there are tons of different eggs substitutions and some work better in some recipes than others. However, what I have found to work in every recipe I have tried it in so far is the liquid from a can of white kidney/cannellini bean liquid. The white bean liquid replaces the egg white only. You need to replace each egg yolk with some fat. You will find how to use it through the substitution page that is under the members only section. I have included the link for your convenience:
https://glutenfreerecipebox.com/gluten-free-substitutes/. There, you’ll find a link that goes to all the eggs substitutions as well.
I hope this helps and that you enjoy this recipe.
Going to for sure make these while camping this August. Thanks Carla they look yummy.