Gluten Free Buttermilk Cheddar Biscuits

Step 1

Adjust the oven rack to the middle position, pre-heat the oven to 425ºF (220ºC) and line a large baking sheet with parchment/baking paper.Tip: The high oven temperature will ensure that your biscuits rise tall in the oven and get beautifully flaky.

Step 2

Make the psyllium gel: In a small bowl or jug, mix together the psyllium husk and water. A gel will form after about 30-45 seconds. Set aside until needed.

Step 3

In a large bowl, whisk together the gluten free flour blend, xanthan gum, baking powder, sugar and salt.

Step 4

Add the cold butter and work it into the dry ingredients until the butter pieces are approximately pea-sized.

Step 5

Add the coarsely grated/shredded cheddar cheese and chopped chives, and toss well to combine.

Step 6

Add the cold buttermilk to the psyllium gel and mix well to combine, then add the mixture to the rest of the ingredients. Mix everything together with a wooden spoon, a rubber spatula or a fork until it starts clumping together. Give it a gentle knead until you get a shaggy dough that holds together but isn’t perfectly smooth. The dough will be fairly firm and it shouldn't be wet or sticky to the touch.Tip 1: Buttermilk can vary a lot in terms of consistency (some brands are runnier, others thicker) so you might need more or less of it than is listed in the recipe. If your dough seems much too dry, you can add about 1-2 tsp of buttermilk extra. Add it slowly until your dough comes together.Tip 2: It’s important that you don’t overwork or overknead the dough. If you handle it too much, the heat from your hands can melt the butter, which will destroy the flakiness that you want to achieve. If your dough starts getting too warm at any stage, pop it into the fridge for 10-15 minutes before continuing.

Step 7

On a lightly floured surface, pat down or roll out the biscuit dough into a rough square about ½-¾ inch (1-2cm) thick.

Step 8

Use a sharp knife or a bench scraper to cut it into quarters and stack them on top of each other, then squish them down again into a rough square about ½-¾ inch (1-2cm) thick. Cut it into quarters and stack them on top of each other.

Step 9

Pat down or roll out the dough until it’s about 1 inch (2.5cm) thick, aim for an approximately 8½x5-inch (22x13cm) rectangle.

Step 10

Divide the rectangle into 8 equal biscuits. Don't worry if they're not all exactly the same or if they have slightly rough edges, that's okay!

Step 11

Place the biscuits on the prepared baking sheet and brush their tops with some melted butter.

Step 12

Bake at 425ºF (220ºC) for about 14-15 minutes or until they're well risen and deep golden brown on top.

Step 13

You can brush the biscuits with some melted butter fresh from the oven and sprinkle them with flaky sea salt (optional). Serve warm.

Step 14

The gluten free buttermilk cheddar biscuits are best served warm or on the day of baking.You can keep them in a closed container in a cool, dry place for 3-4 days. I recommend briefly reheating the biscuits in the microwave for 10-15 seconds before serving, which will return them to their original flaky softness.