I’ll be the first to admit I’m not a fan of declarations that something is the “best” or “greatest”. Mostly because items with that title usually don’t live up to the name.
Not so here. I’m happy to report that this gluten-free biscuit recipe is aptly named. It truly is the “World’s Best”.
How do I know? I’ve tried every gluten-free biscuit in the world and this one is…
Okay, I haven’t tried them all, but I’ve tried the top rated gluten-free biscuits and this one is better. I worked long and hard on this biscuit to get it to this category. Truth be told, once you’ve tasted this biscuit warm out of the oven, you’ll be hard pressed to even tell that it is gluten-free.
I brought these biscuits to a holiday dinner and my gluten eating friends raved how good they were. In fact, the host asked if he could keep the leftovers.
Even better, you don’t have to be a pastry chef to make them. They’re easy to make. Just place all the ingredients in a food processor. For those with food allergies, this recipe is egg-free. You can easily adapt it to being vegan or dairy-free too. It’s a win-win for all. Watch this video to see for yourself.
Did I mention these are fast and easy to make?
Ingredients:
- 8 tablespoons cold butter, cut into small pieces [for a dairy-free version, use cold coconut oil]
- 1/3 cup millet flour (buy here)
- 1/3 + 1/2 cups Cassava flour (buy here)
- 1/2 cup arrowroot (buy here)
- 1 teaspoon potato starch (buy here)
- 1 teaspoon xanthan gum (buy here) or grass-fed gelatin (buy here)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup buttermilk [for a dairy-free version, use unflavored non-dairy milk of choice]
Preheat the oven to 425ºF.
In a food processor, add the dry ingredients. Pulse to mix. Next add the cubed butter. Mix until well incorporated. With the processor still running, add the buttermilk until a dough forms.
On either a parchment paper or a cutting board wrapped in plastic, gather the dough into a square thick slab. Using a pastry cutter, cut the dough into 4 parts, then stack them on top of each other to reform a square-ish slab.
Using a 1/4-size measuring cup, dip the cup into some arrowroot and cut rounds out of the dough. Form any leftovers into a round using your hand.
Place the biscuits about an inch apart on a baking sheet and place in the oven for 15 minutes or until the tops are golden. Make sure to watch that bottoms don’t burn.
Add your topping of choice (butter and honey go nicely) and enjoy!
Dear Margaret and James, I am writing this to you to sincerely tell you that you have both outdone yourselves with this video! That was the most entertaining recipe video I’ve ever seen … I wascracking up! I can’t wait till morning when I create that same yumminess with butter and honey ? Yummm!
Thank for the feedback Barbara. So glad you enjoyed it. Let us know what you think of the biscuits!
Hi Chef James,
Do you need to add lemon juice or vinegar to your non-dairy milk to sour it? Some of the non-dairy milks (such as rice) are not very thick and if I am making it for my daughter who has tons of food sensitivities, we are limited with types of non-dairy milk.
Hi Christine, Chef James here. Not necessarily, but I think it’s a nice touch. The buttermilk does help activate the baking soda/powder, but the thickness isn’t as much a concern. I would add 1 tablespoon or less of the acid of choice. They key is not having it affect the flavor so you might add a teaspoon at a time to the non-dairy milk and taste it to ensure not too strong.