Gluten-Free, Yeast-Free “Buttermilk” Biscuits

I can safely say that there is no-one in the world who loves bread more than I do ! However, being gluten-free for life, I miss out on one of my favourite foods (it should be a food group in and of its own in my opinion). I also am a high-histamine type person which means yeast is an ingredient I need to limit in my diet to prevent inflammation from building up in my body.

This “buttermilk” biscuit is delicious, flaky, and MUCH healthier than your traditional bread. The recipe is very simple and requires just a handful of ingredients you already have on hand.
I love serving these biscuits with organic grass-fed ghee and some homemade strawberry jam…. YUUUUUM!

gluten-free yeast-free buttermilk biscuits

Ingredients 

*Makes 16 biscuits*

  • 3 cups gluten-free all-purpose flour (I mix 2 parts rice flour with 1 part arrowroot)
  • 4 tsp xantham gum
  • 2 tbs baking powder
  • 1 tsp baking soda
  • 16 tbs organic grassfed ghee or butter
  • 1.5 cups dairy free “buttermilk (1.5 cups almond milk mixed with 2 tsp apple cider vinegar or lemon juice) plus extra for brushing

Directions

  1. Preheat oven to 400 degrees Farnheit and lightly grease a baking sheet with avocado oil or butter. Mix all the dry ingredients together in a food processor the add the cold butter and pulse until crumbly.
  2. Pour the mixture into a bowl and add the buttermilk and mix until a soft dough forms. Place the dough onto a lightly floured surface and knead for a few minutes until form.
  3. Roll out the dough into 3/4 inch thickness and using a round cup, cut out circles of dough. Place the dough onto a baking sheet and brush with buttermilk.
  4. Bake in the oven for 12-15 minutes or until risen slightly and golden brown. Enjoy warm!

6 Replies to “Gluten-Free, Yeast-Free “Buttermilk” Biscuits”

  1. I tried these a bit ago and OMG 🤤🤤🤤 best thing I had ever eaten in a looooooong time since I can’t have gluten.

      1. Yes 16 tbs is correct. You are using half a block of butter for the recipe and the recipe makes a lot. Biscuits are very buttery which is why you use more fat than the average bread load.

    1. I havent! Butter makes it flaky but im sure you could use palm shortening or try with another oil and see what happens.

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