Published: · Modified: by Christine · This post may contain affiliate links · 5 Comments
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These gluten free angel biscuits are perfect for hungry tummies! So tender and with an amazing texture... they'll quickly become a favorite!
Biscuits are a staple in every area of the country – from East to West, they are a part of breakfast, lunches and dinners. Whether flaky or tender or crumbly, there is no shortage of ways to enjoy them. And at Gluten-Free-Bread, we love them ALL!
Even though there are so many types of biscuits, an angel biscuit is a bit different from a traditional buttermilk, cut out or drop biscuit. They bake up tall with a lightness that only an angel biscuit can have.
Served with jelly or some butter, they pair perfectly with any meal.
Here are some tips to ensure these gluten free yeast biscuits turn out amazing:
Grate the Butter
This technique will change the way you make biscuits. Once you try making biscuits this way, you’ll never go back to ‘cutting in’ the butter again! Use the large side of a grater, one like this works perfect, and grate the butter directly into the bowl. Then just mix it and viola – perfect crumbles.
Roll the Dough, but Not Too Much
The secret to tell, high rising biscuits is to resist the urge to roll. And roll. And roll the dough some more. This isn’t just for gluten free biscuits either, this can happen with any biscuit. Keep the dough thick and you’ll have a nice, tall biscuit.
Rise Time
For the best gluten free yeast biscuits, let the biscuits rise for at least 15 minutes. They should look taller than when they were first cut out, but not mountainous. Be careful not to let them rise for too long as they will deflate in the oven.
And, the delicious results:
Recipe
Gluten Free Angel Yeast Biscuits: On Your Table in 45 Minutes!
These yummy fresh-from-the-oven biscuits, can be on your table in no time - perfect for hungry tummies!
4.29 from 7 votes
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Course: bread
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Rise time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 10 biscuits
Calories: 229kcal
Author: Christine
Ingredients
- 2 ¼ tsp. active dry yeast
- ¼ cup warm water 110 F
- 3 cups Gluten Free Bread’s Flour Mix
- 2 Tbsp. white sugar divided
- 1 tsp. baking powder
- 1 tsp. salt
- 1 /2 tsp. baking soda
- 1 tsp. psyllium husk powder
- 1 tsp. xanthan gum
- ½ cup unsalted butter very cold
- 1 cup warm buttermilk 110F
Instructions
In a small bowl, dissolve 1 Tbsp. of the sugar in the warm water. Add the yeast and mix. Set aside.
In a large bowl, use a whisk and mix together the light flour mix, sugar, baking powder, salt, and baking soda, psyllium husk powder and xanthan gum.
Over the large bowl, use a grater to grate in the cold butter.
Stir until the grated butter is covered with flour.
Stir the buttermilk and yeast mixture into the large bowl.
Mix gently just until it forms a dough.
On a lightly floured surface, knead a few times until the dough holds together.
Using a floured rolling pin, roll the dough until roughly 1 inch thick. Cut with a floured 2-inch biscuit cutter.
Place the biscuits on parchment and let rise for 15 minutes.
Preheat oven to 400 F.
Bake for 15 – 17 minutes or until light, golden brown.
Notes
- Using a grater for the butter - saves time and energy!
- Keep the dough thick - resist the urge to roll too much.
- Just a quick rise is all you need.
Nutrition
Calories: 229kcal | Carbohydrates: 31g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 233mg | Potassium: 96mg | Fiber: 4g | Sugar: 5g | Vitamin A: 295IU | Vitamin C: 0.2mg | Calcium: 76mg | Iron: 1.4mg
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Next check out thisAmazing Gluten Free White Bread Without Xanthan Gum (Plus 6 Tips for Making It)
Reader Interactions
Comments
ChriSti
Can you freeze these biscuits before you bake them
Reply
Christine
Hi Christi,
I haven't frozen the dough before baking - but after baking I can say for certain works well.
~Christine
Reply
Reese
Good thought, ChriSti. I'm a big batch baker and have always sub-divided in serving size and stowed in my freezer for easier future meals. I'll have to give that a try. I'll let you know how it turns out.
Reply
Reese
I've just recently started cooking gluten free and, for the most part, it's been a disappointing experience at every turn...Until I came across these biscuits!
They have a smooth, flaky - non-gritty - consistency and they taste and feel just like the biscuits you grew up on! Soft, flaky, and altogether YUMMY!
My son announced that they were no good --- and volunteered to 'get rid of them' for me! LOL
This recipe is getting laminated and put in my cookbook binder. Definitely a "keeper". Anymore breads to compare with this? loaves? hamburger buns? I'm ready to tackle them all now.
Reply
Christine
Hi Reese,
Oh that is so wonderful to hear! Makes my day 🙂
Thank you,
Christine
Reply
