Makes: 12

Ingredients

Biscuit:
2 cups gluten-free all-purpose flour*

1/2 teaspoon xanthan gum leave out if your flour already contains it

1 tablespoon gluten-free baking powder

1 tsp salt

2 tbsp granulated sugar

1 cup buttermilk, if dairy-free use almond, cashew, or coconut milk. Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold

6 tbsp unsalted butter if dairy-free use shortening, Smart Balance or Earth Balance butter

1 egg room temperature if egg-free use Bob’s Red Mill Egg Replacer

1 tablespoon gluten-free all-purpose flour*

1/4 cup brown sugar, packed

1 tbsp ground cinnamon

Glaze:
1 cup powdered sugar

1 tsp pure vanilla extract

2 tsp milk, dairy-free use almond, cashew, or coconut milk.

Instructions

  1. Preheat oven to 450° F.
  2. Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
  3. In a large bowl add the gluten-free flour, baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  4. Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas.
  5. Add in the buttermilk and the whisked egg and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix because over-mixing causes the dough to yield tough biscuits. The dough will be sticky. Please do not roll out the dough!
  6. Add one tablespoon of flour to a large piece of parchment paper
  7. Place the dough on top of the floured parchment paper.
  8. With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits.
  9. In a small bowl add the brown sugar and cinnamon and stir to combine. Sprinkle 2 tablespoons of the cinnamon sugar mixture all over the top of the dough round.
  10. Gently fold dough over on itself. Sprinkle another 2 tablespoons of the cinnamon sugar mixture over the dough.  You do this by folding the dough in half on top of itself.
  11. Gently fold dough over on itself again. (you will have folded the dough 2 times by now) With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits. Sprinkle the rest of the cinnamon and sugar mixture over the dough round.
  12. Cut out 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well.
  13. Reform the dough scraps into a dough round. Put the biscuits on a greased large cast iron pan or baking sheet. You will have 12 biscuits to bake.
  14. Bake the biscuits for 15-20 minutes at 450° F. At the 15-minute point please check your biscuits to see if they are golden brown. Please watch your biscuits because all ovens are different.
  15. In a small bowl stir together the glaze ingredients until smooth.  Spread the glaze over the cinnamon biscuits. Serve warm and enjoy!
  16. The biscuits can be stored in an airtight container. They are best enjoyed warm.

Notes

  • I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • I test baked with the Bob’s Red Mill Cup for Cup, Great Value Gluten-Free Flour and Pillsbury Gluten-Free flour. The Bob’s Red Mill flour and the Great Value Flour has sorghum flour in it, which is different from the Pillsbury gluten-free flour. The biscuits made with Bob’s Red Mill and Great Value Brand were not as fluffy and the dough was wetter with the Bob’s Red Mill.
  • For dairy-free option: use shortening and almond, cashew or coconut milk.
  • For egg-free use Bob’s Red Mill Egg Replacer
  • If Vegan use egg replacer, shortening/Smart Balance butter, and dairy-free milk.
  • Pro Tip:If you do not have buttermilk, you can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
  • The key is to not over mix the dough because over-mixing causes the dough to yield tough biscuits. There is nothing worse than a flat, tough biscuit! Please do not roll out the dough.
  • I have the K&S Artisan Complete Pastry Cutter Set
  • Mama says, “Check all of your labels!”