Gluten-Free Flaky Breakfast Biscuits
Start your morning right with these irresistibly tender and Gluten-Free Flaky Breakfast Biscuits—a buttery delight that’s perfect for those with dietary restrictions. Made with gluten-free all-purpose flour and enriched with buttermilk, honey, and an egg, these biscuits are layered to perfection using a unique folding technique that creates the ultimate flaky texture. With just 15 minutes of prep and 15 minutes of baking, you’ll have a batch of golden, fluffy biscuits ready to complement anything from savory spreads to sweet jams. Whether you’re hosting a brunch or simply craving a warm, comforting breakfast, this gluten-free recipe delivers all the flavor and satisfaction you’re looking for without compromising your lifestyle.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 1 cup Buttermilk
- 1 large Egg
- 1 tablespoon Honey
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the buttermilk, egg, and honey until well combined.
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Gently stir with a spatula until just combined. Do not overmix.
Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself in thirds like a letter, and then again into a rectangle.
Repeat the folding process two more times to create flaky layers.
Gently roll out the dough to a 1-inch thickness. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to maintain the flaky layers.
Place the biscuits on the prepared baking sheet, about an inch apart.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
Remove from the oven and let them cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
2056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 4724 mg | 205% | |
| Total Carbohydrate | 247.4 g | 90% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 30.0 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 356 mg | 27% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 436 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
