These gluten-free buttermilk biscuits are soft, fluffy, and perfect for any meal.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, whisk together the gluten-free flour blend, cornstarch, baking powder, baking soda, and salt.
Ensure the dry ingredients are well combined for an even texture.
Cut the cold butter into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs.
Cold butter creates flaky layers in the biscuits.
Gradually add the buttermilk to the mixture, stirring until just combined. Do not overmix.
Overmixing can make the biscuits dense.
Turn the dough onto a floured surface and gently pat it to a 1/2-inch thickness.
Handle the dough gently to maintain its light texture.
Cut the dough into rounds using a biscuit cutter and place them on the prepared baking sheet.
Avoid twisting the cutter to ensure the biscuits rise evenly.
Bake in the preheated oven for 18-20 minutes, or until the tops are lightly golden.
Keep an eye on the biscuits to prevent overbaking.
Serve warm, optionally brushing the tops with melted butter for extra flavor.
Enjoy these biscuits fresh out of the oven for the best taste.
