Photo: Wesual Click
Gluten-Free Buttermilk Biscuits Recipe
10 ingredients
20 min + 50 min
8 (2-inch) biscuits
openrecipes
Crispy on the outside and flaky on the inside, these wheat-free biscuits come together quickly. Take care not to overwork the dough: Even though there's no gluten...
Estimated Nutrition (whole recipe, rough)
992
Calories
24g
Protein
42g
Fat
129g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Biscuit | 1 medium (45g) | 166 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
| Sorghum | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon unsalted butter , melted, for coating the pan and brushing on the biscuits
- 1 cup cornstarch
- 1/2 cup tapioca flour , plus more for dusting the work surface
- 1/4 cup sorghum flour
- 1 tablespoon baking powder
- 1 teaspoon guar gum
- 1/2 teaspoon fine salt
- 3 tablespoons cold unsalted butter , large dice
- 3 tablespoons cold vegetable shortening , large dice
- 1 cup buttermilk
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes