Best 2 Ranas Gluten Free Buttermilk Biscuits Recipes

For individuals seeking a gluten-free alternative to the classic Southern staple, "ranas gluten free buttermilk biscuits" offer a delightful solution. These biscuits combine the irresistible taste of buttermilk with the convenience of a gluten-free diet. Whether you have a gluten intolerance or are looking for a healthier option, these biscuits provide the perfect balance of flavor and texture. With their light, fluffy interiors and golden-brown exteriors, these biscuits are sure to become a favorite among gluten-free enthusiasts and biscuit lovers alike. Explore the diverse range of recipes available and discover the perfect one to tantalize your taste buds.

Here are our top 2 tried and tested recipes!

GLUTEN-FREE BUTTERMILK BISCUITS

Gluten-Free Buttermilk Biscuits image

Do you want flaky biscuits with a light-as-air rise made of flour and butter? You don't need gluten for that. The only essentials are cold flour and butter, quick hands, a skillet, some time in the freezer and a hot oven. Plus, lots of practice. Even if they are a little lumpy and misshapen the first time, everyone will love them with gravy or jam.

Provided by Shauna Ahern

Categories side-dish

Time 2h

Yield 6 to 9 biscuits

Number Of Ingredients 7

Ingredients

280 grams (2 cups) gluten-free all-purpose flour
1/2 teaspoon whole psyllium husks
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
115 grams (1 stick) cold unsalted butter, cut into 1-inch cubes, plus 2 tablespoons melted, plus additional for greasing
3/4 cup buttermilk, cold
1/4 cup whole milk yogurt

Steps:

Whisk together the flour, psyllium, baking powder and salt in a large bowl and put the bowl in the freezer for 15 minutes. Put the butter cubes on a saucer and put them into the freezer as well.
Put the flour mixture into the bowl of a food processor and whirl them up to aerate the flour and combine the ingredients. Add the butter cubes and pulse the food processor until the butter has been broken down into pieces the size of lima beans. Pour in the buttermilk and yogurt and pulse until everything is just combined.
Put the biscuit dough onto a piece of parchment paper, being careful to remove the food processor blade. Using the heel of your hand, press the biscuit dough together very gently. Form the dough into a disc 1 inch in height.
Grease a 9-inch skillet. Using a biscuit cutter or a small glass, cut straight down into the dough and cut out as many biscuits as possible. (Do not twist the biscuit cutter, as that will blunt the edges of the biscuit dough and prevent them from rising.) Place the biscuits into the prepared skillet, nestling them right up against each other, which will nudge the biscuits to rise taller. Gather all the scraps of dough into another tall disc and cut as many more biscuits as possible. Put the skillet into the freezer for at least 1 hour.
Preheat the oven to 425 degrees F. Take the skillet from the freezer and put it directly into the oven. Bake until the biscuits are firm and light golden brown, 12 to 14 minutes. Brush the tops of the biscuits with the melted butter and let them rest in the pan for 10 minutes, then serve immediately.

GLUTEN-FREE BUTTERMILK BISCUITS

Gluten-Free Buttermilk Biscuits image

Good gluten-free biscuits are impossible to find. This is the first time they have been delicious. They're light and fluffy. Yum!

Provided by Gabby Morano

Categories Healthy Recipes Gluten Free Breakfast and Brunch

Time 40m

Yield 12

Number Of Ingredients 9

Ingredients

2 ¼ cups gluten-free all purpose baking flour
2 tablespoons golden flaxseed meal
2 tablespoons white sugar
1 tablespoon baking powder
1 ½ teaspoons salt
6 tablespoons cold butter, cut into tablespoon-sized pieces
1 cup buttermilk
3 tablespoons ricotta cheese
1 large egg

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Grease a 12-cup muffin tin.
Whisk flour, flaxseed meal, sugar, baking powder, and salt together in a medium bowl. Add butter and cut in with 2 knives or a pastry blender until slightly crumbly.
Mix buttermilk and ricotta cheese together in a separate bowl. Mix in egg. Slowly pour into the flour mixture and mix to form a wet dough. Flour your hands and form dough into twelve 1 1/2-inch thick discs. Put each one into a muffin cup.
Bake in the preheated oven until golden brown on top, 15 to 20 minutes. Let them cool in the pan for at least 5 minutes. Until they cool, biscuits can be gummy; they get better as they cool.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 22.7 g, Cholesterol 32.8 mg, Fat 8 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 4.1 g, Sodium 485.9 mg, Sugar 4 g

Tips:

Use cold ingredients: This will help the biscuits stay light and fluffy. You can even freeze the butter for 30 minutes before grating it.
Don't overwork the dough: Overworking the dough will make the biscuits tough. Mix the dough just until it comes together.
Let the dough rest: This will allow the gluten to relax and make the biscuits more tender.
Bake the biscuits in a hot oven: This will help them rise quickly and evenly.
Don't overcook the biscuits: Overcooked biscuits will be dry and crumbly. Bake them just until they are golden brown.

Conclusion:

These gluten-free buttermilk biscuits are a delicious and easy-to-make breakfast or snack. They are perfect for those with celiac disease or gluten sensitivity, and they are also a great option for those who are looking for a healthier alternative to traditional biscuits. With just a few simple ingredients, you can make these biscuits at home in no time. So next time you're craving a biscuit, give this recipe a try!