Buttermilk biscuits is a basic recipe, like a starting point of a recipe that everyone can learn to make. Biscuits are best eaten hot from the oven with butter, or an-inch-of-jam according to my mom. They can be made sweet into a Strawberry Shortcake or savoury with added cheese or almost anything you can think of. For a biscuit pot pie they can be baked right on top of stew. So, that means you need a recipe you love and one that works every time.

Baking With Confidence

I think there are a few things that make us think of a recipe as easy. People who grew up making all sorts of things with their family think of some recipes as easy, that many of us would consider a bit of a challenge. Think of kids pinching perogies, making pies or flipping crepes.

You have to like the recipe the first time but then my best advice is to make the recipe at least three times. That little bit of effort reinforces all the steps. That includes knowing all the ingredients, being comfortable with the method, knowing the best pan to use, the right oven temperature, cooking time and many more small things you wouldn’t normally think about. When you make a recipe once a week for a month, twice at one time or even every day for three days you just learn things. Then you start to gain the confidence to adjust small things and you know you can whip up that recipe any time you want.

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Gluten Free Flour Mix vs Measuring Individual Flours

Biscuits made with wheat flour would typically have just a few ingredients. This gluten free recipe call for five flours/starches so I totally get the appeal of a GF flour mix. However, like many people I have a cupboard full of flours and am reluctant to add GF baking flour mixes to the already crammed shelves. The ingredients in the mixes are already right there in the cupboard. I also don’t know exactly what ingredients and amounts are in the bought mixes.

This is the ongoing dilemma of a gluten free baker. I do make and use my own gluten free flour mix in lots of recipes I make over and over with great success. Gluten free baking is a work in progress so keep trying until you find the recipe you love.

Get The Tools – 3 Methods For Buttermilk Biscuits

Once you have the biscuit dough made choose one of these three methods to shape your biscuits.

Drop Method

Using 2 soup spoons grab a large blob of dough on one spoon and use the back of the second spoon to “drop” the dough onto the baking sheet. This will result in a more textured, rustic biscuit.

Scoop Method

Using a large scoop with a thumb release, drop the scoop of dough onto a baking sheet. This will result in a fairly smooth, rounded biscuit.

Cut Method

Using a spatula scrape the dough into a pile on the counter. Dust the dough with tapioca starch and pat it down. Flip it over once, dust the top with more tapioca starch and continue patting it down to about ¾-inch thickness. This will ensure you can easily lift the biscuits off the cutting board and transfer it to a baking pan. Cut biscuits into wedges or squares. I like to use a long, straight metal icing spreader  sideways to cut the dough and then just transfer them to the baking sheet as usual.

Let me know in the comments below what method you prefer and if you varied the recipe.

More Recipes – Biscuits

For more ideas to vary a basic biscuit recipe check out this post, variations on gluten free biscuits.

Strawberry Shortcake