April 16, 2017

Cheddar Herb Buttermilk Biscuits {Gluten Free}

A good buttermilk biscuit recipe is an essential staple for any kitchen repertoire. They are a perfect side for soups and casseroles, but are also delicious on their own with butter and a drizzle of honey. Today’s recipe is a little different from the classic buttermilk biscuit. This one is free of gluten and to spice things up, I added a bunch of herbs and white cheddar cheese! These Cheddar Herb Buttermilk Biscuits didn’t last long at our house and I’m sure they’ll be a favorite in yours too!

Gluten Free Biscuits

When I set out to make these biscuits, I was skeptical as to how gluten free flours would work. I wanted to avoid a grainy texture and any off flavors from the chickpea flour. Chickpea flour always makes me nervous because it smells gross initially! Thankfully, after the recipe is baked, the bean taste is nowhere to be found! In this recipe, I used a blend of chickpea flour and brown rice flour along with a touch of xanthan gum to help bind. I was very pleased with the results! They are bit more crumbly than your average biscuit, but you’d never know they were gluten-free if I hadn’t said anything!

How to Make Cheddar Herb Buttermilk Biscuits

To make Cheddar Herb Buttermilk Biscuits, prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Then preheat the oven to 425°F.

In a small bowl, mix the milk and vinegar. Set aside for 10 minutes to make “buttermilk”. Alternatively, you can use regular buttermilk, but I never have it on hand, so I make my own. It also gives me the option to use lactose free milk from Organic Valley. Theirs tastes a lot better than other lactose free milks I have tried.

Meanwhile, in a large bowl, mix the flours, baking powder, baking soda, xanthan gum, salt, and dried herbs. Then use a cheese grater to shred the cold Organic Valley butter into the bowl. Use your hands or a pastry blender to distribute the butter until it is evenly dispersed in pea-sized pieces. Mix in the fresh herbs.

Once the “buttermilk” has thickened, add it to the large bowl and mix with a wooden spoon. When a sticky dough has formed, use a ¼ measuring cup to scoop dough onto the baking sheet. Space them 1-2 inches apart and shape them into even circles.

Bake them for about 10-15 2inutes at 425°F. They should be golden brown on top when ready. Insert a toothpick in the center to make sure it comes out clean. Enjoy with Organic Valley butter and a drizzle of local, raw honey or as a savory side for scalloped potatoes, green bean casserole, or any favorite dish!