Gluten-Free KFC Style Buttermilk Biscuits
Delight your taste buds with these tender, flaky Gluten-Free KFC Style Buttermilk Biscuits, a perfect replication of the beloved classic, now made accessible for gluten-sensitive eaters. Crafted with gluten-free all-purpose flour and xanthan gum for that signature structure, these biscuits are enriched with cold, cubed butter for a buttery crumb and sweetened ever so slightly with a touch of honey. The secret to achieving their irresistible flakiness lies in gently folding the dough to create layers and ensuring they bake with their edges touching for optimal rise. Ready in just 30 minutes, these biscuits are golden on the outside, soft on the inside, and perfect for serving warm with your favorite butter or jam. Whether you’re whipping them up for breakfast, brunch, or as a side to comfort food classics, this recipe ensures a gluten-free indulgence that everyone will love.
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Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 0.75 cup Buttermilk, cold
- 1 tablespoon Honey
Directions
Step 1
Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum, baking powder, baking soda, and salt until well combined.
Step 3
Add the cold, cubed butter to the flour mixture, and use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be well-distributed but remain in small, pea-sized pieces.
Step 4
In a separate small bowl, mix the cold buttermilk with the honey until the honey is fully dissolved.
Step 5
Make a well in the center of the dry ingredients, and pour the buttermilk-honey mixture into the well.
Step 6
Gently stir with a fork or spatula until a dough starts to form. Be careful not to over mix, as this can make the biscuits tough.
Step 7
Turn the dough onto a lightly floured surface (using gluten-free flour) and gently fold it over on itself 3 to 4 times to build layers, creating a rough rectangle shape.
Step 8
Pat the dough down to about 1-inch thickness. Use a 2.5-inch biscuit cutter to cut out the biscuits, gently pressing straight down without twisting (this helps them rise evenly). Gather any scraps, re-pat, and cut out more biscuits until you have used up all the dough.
Step 9
Place the biscuits on the prepared baking sheet, making sure they are touching (this helps them rise taller).
Step 10
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.
Step 11
Remove from the oven and let them cool slightly on a wire rack before serving warm, with your choice of butter or gluten-free preserves.
Nutrition Facts
| Serving size | (584.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1888.0 |
| Total Fat 100.5g | 0% |
| Saturated Fat 62.2g | 0% |
| Cholesterol 265.8mg | 0% |
| Sodium 3401.6mg | 0% |
| Total Carbohydrate 245.9g | 0% |
| Dietary Fiber 7.7g | 0% |
| Total Sugars 27.0g | |
| Protein 13.0g | 0% |
| Vitamin D 153.6IU | 0% |
| Calcium 263.0mg | 0% |
| Iron 1.8mg | 0% |
| Potassium 313.5mg | 0% |
Source of Calories