Buttermilk biscuits are a staple in every Southern kitchen. Served as a pastry slathered with butter and honey or split and topped with cream gravy, they never seem to stick around for very long. The key to getting the perfect texture with your biscuits is the right proportion of dry ingredients to fat to liquid along with a little bit of technique to make sure they become tender and flaky. With gluten-free cooking, this becomes even more difficult while trying to achieve the right balance of flours that will give you the texture and flavor you’re looking for. Luckily, Tara has done the leg work for us, testing and revising this recipe until it’s just right. (Make sure to check out her homemade gluten-free flour blends as well!)
“ I believe that gluten-free food should be delicious and indistinguishable from high-quality gluten-full food. No one should have to settle for sub-par food just because they eat gluten-free. The best foods are real, handmade, and shared with friends and family. ”
Tara is a wife, mother, and pastry chef in Maine who shares her delicious and gluten-free approach to cooking and baking on her blog A Baking Life. We love that her food is always elegant and homemade and her recipes are accompanied by thoughtful stories about what the dishes mean to her. As a pastry chef, she has an extensive collection of desserts and baked goods, which she makes gluten-free by experimenting with different flour combinations and techniques. If you have a sweet tooth and live gluten-free, Tara’s definitely one to follow.
Here's a handy tip to help you make this Gluten-Free Buttermilk Biscuits recipe.Read the full tip >
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