One Bowl Buttermilk Biscuits
- 1 day ago
- 5 min read
One bowl, one batch of biscuits = one happy camper! Rise and shine, it’s biscuits time! Biscuits are the ultimate breakfast staple: buttery, flaky, warm and comforting. Traditional biscuits are often touted as labour intensive, but my One Bowl Buttermilk Biscuit recipe will dispel the sentiment. These drop biscuits are made in a single bowl, stirred and shaped with a spoon or scoop. No kneading, rolling or folding required here! This easy, gluten-free recipe is low effort and somehow yields maximum flavour and satisfaction! These biscuits are baked with love and that is exemplified in every bite!
My One Bowl Buttermilk Biscuits recipe starts off with gluten-free multipurpose flour. I love using Cup4Cup in this recipe given their perfect blend of gluten-free ingredients and neutral taste. This gluten-free flour offers a 1:1 substitution for all-purpose or wheat flour. It produces baked goods that taste just as good (or better) than those made with wheat or gluten-based flours. The gluten-free flour is combined with leavening agents, salt and a hint of sugar. Leavening agents, specifically baking powder and baking soda, are added to the mix, reacting with the buttermilk, to give these drop biscuits their light, fluffy and tender texture and puffy and dome-like shape. The salt and sugar round out the flavours, adding saltiness and sweetness to the biscuit dough.
A biscuit wouldn’t be a biscuit without the addition of butter. I love using unsalted butter in this recipe as it gives you the ability to control the salt level. Adding cold butter to biscuit dough is a must! Cold butter is the secret to achieving flaky, layered, light, tender and airy biscuits. When the biscuits cook, the cold butter melts and creates steam and layers of dough, resulting in flaky and tender biscuits. My go-to method when processing butter for biscuits and pie dough is the use of a box grater. Be sure to use the coarse shredder (or largest holes) on a box grater to process the butter. This process creates morsels (or pea-sized pieces) of butter that are easily incorporated into the dry ingredients without much effort, while also preventing the risk of overworking the dough. Overworking biscuit dough can lead to dense and tough biscuits. The cold butter is then gently mixed into the dry ingredients until combined.
Buttermilk and honey are then added to the mix, giving these biscuits a creamy, rich, sweet and tangy flavour profile and some extra moisture. Buttermilk and biscuits go hand-in-hand! Buttermilk gives these biscuits a tender, flaky, light and airy texture and a tangy bite. This cultured milk is slightly acidic in taste and thicker in consistency relative to 2% or whole milk. If you don’t have buttermilk or you can’t find it at your local grocer, you can make your own at home in a few simple steps. Check out the Notes section below to learn how to make homemade buttermilk.
All the ingredients come together in one bowl to create an easy biscuit dough. A traditional biscuit dough is folded to create layers, cut into shapes and baked. But these drop biscuits skip those timely steps, using a spoon or a scoop to shape the biscuits and portion out the dough. The biscuits are dropped onto a parchment-lined baking sheet and are brushed with buttermilk. Brushing the biscuits with a thin layer of buttermilk aids in browning while also maintaining their delicate and tender exterior when baked. The biscuits are baked until they are golden-brown and delicious! Set the baked biscuits aside to slightly cool and then enjoy them as is or top them with my honey butter! My honey butter recipe takes these scrumptious biscuits to new heights! Butter, honey, salt and pepper combine to create a peppery, rich, salty, sweet and satisfying bite!
Homemade biscuits make any day better! Whether you enjoy them for breakfast, lunch, dinner or as an afternoon snack, you really can’t go wrong! These golden, tender, melt-in-your-mouth baked goods deserve a spot at your table! Serve them at your next dinner party, BBQ or family gathering and watch them quickly disappear! So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting, gluten-free breakfast ideas, try my High Protein Cottage Cheese Bagels, Smoked Salmon and Asparagus Quiche, Oven Bacon, Blueberry Lemon Muffins and Chocolate Chia Pudding recipes!
Prep Time: 5 minutes
Cook Time: 16 – 18 minutes
Total Time: 31 – 33 minutes (includes 10 minutes of inactive time for setting)
Makes: 9 biscuits
Ingredients:
Buttermilk Biscuits
2 cups gluten-free multipurpose flour, such as Cup4Cup
1 Tbsp baking powder
½ Tbsp kosher salt
1 tsp granulated sugar
½ tsp baking soda
½ cup (114g) unsalted butter, cold
1 cup buttermilk plus 2 Tbsp for brushing (See Notes below)
1 tsp honey
Honey Butter
3 Tbsp unsalted butter, softened
1 Tbsp honey
A pinch of kosher salt and freshly ground pepper
Instructions:
Preheat the oven to 425F and line a 11” x 17” rimmed baking sheet with parchment paper.
Making the Buttermilk Biscuits: To a large mixing bowl, add the gluten-free flour, baking powder, salt, sugar and baking soda and whisk until combined.
Using the largest holes of a box grater, grate the cold butter. Add the butter to the dry ingredients and gently mix until fully incorporated.
Add 1 cup of buttermilk and honey to the dry ingredients. Using a large spoon or spatula, fold the ingredients until just combined. The dough should be lumpy in nature. Don't over mix the dough.
Set the mixture aside for 10 minutes to allow the dough to rest and for the flour to rehydrate.
Using an ice cream scoop with a ¼ cup measure, portion out the dough into 9 biscuits.
Brush the biscuits with the remaining 2 Tbsp buttermilk and bake for 16 - 18 minutes or until golden brown in colour.
Preparing the Honey Butter: While the biscuits are baking, to a small bowl, add the softened butter, honey, salt and pepper and mix until combined. Set aside.
Remove the biscuits from the oven and let them stand for 15 minutes. Enjoy as is or serve alongside some honey butter.
Notes:
How to Make Buttermilk: If you don’t have buttermilk handy and don’t want to commit to buying a 1L carton, don’t fret! You can make buttermilk at home using 2 ingredients: whole milk and an acid, such as lemon juice or white distilled vinegar. Simply add 1 cup of whole milk to a measuring cup. Pour in 1 Tbsp of lemon juice or white distilled vinegar and stir. Set aside for 10 minutes to allow the acid to work its magic. The result: a rich, thick and tangy homemade buttermilk. Looking for a lighter and thinner version of buttermilk? Substitute the whole milk on a 1:1 basis with 2% milk.
