There’s nothing quite like the comfort of a tender, buttery biscuit fresh from the oven—and now you can enjoy that same classic goodness without the gluten. These gluten-free egg biscuits are light, fluffy, and packed with rich flavor, making them the perfect companion to breakfast, brunch, or even as a savory side for dinner. With a golden crust on the outside and a soft, pillowy center, they come together quickly and easily, giving you homemade comfort food any time you crave it.
Makes about 8 Biscuits
Ingredients
- 2 cups Éban’s Bakehouse GF AP Flour Blend (260 grams/9.15 ounces) plus 1⁄2 cup or so more as needed
- 2 teaspoons Sugar
- 1 tablespoons Baking Powder
- 1 teaspoon Salt
- 4 tablespoons Unsalted Butter (55 grams/2 ounces)
- 2 large Eggs
- 1 cup Buttermilk (or Whole Milk) (250 milliliters /8 ounces)
Directions
- Preheat oven to 450 degrees F. Mix GF flour blend, sugar, baking powder and salt in a large bowl.
- Cut butter into small pieces and mix gently into the dry ingredients with a dough cutter, fork or your fingers until a loose, crumbly dough is formed with clumps the size of peas.
- Combine the eggs and buttermilk in a small bowl and whisk briefly to incorporate the egg into the milk.
- Add the milk mixture to the dry ingredients and stir until well combined. The dough will be sticky, so add a bit more flour to the top before turning it out onto a well floured surface.
- Gently knead the dough until it just comes together, adding more flour as needed to prevent sticking. Pat into a rectangle about 1 1⁄2” thick.
- Cut into 8 equal squares and place each square onto a parchment lined baking sheet.
- Bake at 450 degrees for 10-12 minutes or until golden brown and set.
- Cool slightly then serve with your favorite toppings. Biscuits will keep for one day in an airtight container at room temperature. Reheat leftover biscuits in a hot oven (375 degrees) just until warm in the center (about 5-7 minutes).
