Gluten-Free KFC Style Buttermilk Biscuits
Indulge in the soft, flaky perfection of these Gluten-Free KFC Style Buttermilk Biscuits, a spot-on homage to the iconic classic—made accessible for gluten-free diets! Crafted with a blend of gluten-free all-purpose flour and xanthan gum for structure, these biscuits are irresistibly tender, thanks to cold, cubed butter and a touch of buttermilk sweetness enhanced with a hint of honey. The secret to their melt-in-your-mouth layers lies in a simple folding technique, while baking them side-by-side ensures a tall, golden finish. Whether served warm with butter, dipped in gluten-free gravy, or paired with your favorite preserves, these biscuits are ready in just 30 minutes and are perfect for breakfast, brunch, or as a side dish to any meal. Keywords: gluten-free biscuits, KFC-style buttermilk biscuits, homemade biscuits recipe, easy gluten-free recipes, flaky gluten-free biscuits.
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Recipe Information
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
Instructions
Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum, baking powder, baking soda, and salt until well combined.
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.
In a separate small bowl, mix the cold buttermilk with the honey until the honey is fully dissolved.
Make a well in the center of the dry ingredients, and pour the buttermilk-honey mixture into the well.
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.
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.
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.
Place the biscuits on the prepared baking sheet, making sure they are touching (this helps them rise taller).
Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.
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
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 3402 mg | 148% | |
| Total Carbohydrate | 245.9 g | 89% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 27.0 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 263 mg | 20% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 314 mg | 7% | |
*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.
