Perfect Gluten Free Buttermilk Biscuits, you would never guess these soft and fluffy biscuits are gluten free!
When Mr. Maebell was diagnosed with Celiac we were just a couple kids in high school. After learning about the diagnosis the gravity of the situation set in. He had to totally eliminate gluten from his diet. That meant no wheat, oats, barley or rye. Not only did we have to rule those things out of his diet, but we also had to make sure there was no opportunity for cross contamination. We lived in a very small rural town where finding gluten free alternatives were practically impossible. This was not going to be easy, but he didn’t utter a complaint, he was totally fine. He just said okay and went with it. I, on the other hand, cried because I had been feeding him Wheat Thins in 4th period Economics for several months prior.
That was almost ten years ago, and to this day I still think it is one of the most defining moments of our relationship. He is a roll with it, laid back, don’t worry ’bout a thing, it will all be okay kind of guy. I am a dramatic, oh my gosh, this is terrible, we need a game plan for this life changing event kind of person. In other words, total and complete opposites. I thought of all of the things he would never eat again, bread, pasta, cake, pie, beer, pizza. How would he have a normal life? We were a couple months away from moving off to college what would we do? Going out to dinner would be impossible, being a guest in someone else’s home would be so much more of an inconvenience. These are all of the things that I worried about.
In reality, I knew things could have been much worse. All he had to do was change his diet. No crazy medical treatments, no surgeries. We were very fortunate that if he had to have a medical issue it was one that could be so easily managed. So, the search began to find new favorites since everything he liked before was now out. It wasn’t long before we did come up with things that worked. Things that kept him fed and satisfied but there were also these beautiful rare occasions we didn’t find something that just worked, we found something he loved. These biscuits, these gorgeous, fluffy, soft buttermilk biscuits were one of the first major successes.
To anyone else this is just a recipe with flour, milk, eggs, and butter. To me, it made me feel like everything was going to be okay. It made me feel a normalcy that we had lost for a while. It was assurance that I could be a proper Southern woman that sends her husband to the duck blind with sausage and biscuits. 🙂
I know it is such a cliche to say that things happen for a reason. Sometimes I am not sure I even really believe that. But when I think about the fact that out of all the people in this big crazy world I found him and he found me I think someone, somewhere knew what they were doing.
After all, not many people would see the sentimental value of Buttermilk Biscuits.
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- 2 cups gluten free Bisquick plus more for dusting your surface
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 stick of butter
- 2 eggs
- 2/3 cup buttermilk
- Preheat oven to 400
- Combine flour, baking powder and salt until blended.
- Using a fork, pastry blender, or stand mixer cut the butter into the flour mixture until the butter is incorporated well. The mixture will be course and crumbly.
- Add in the beaten eggs and slowly add in buttermilk as you stir.
- When dough is completely blended it should be soft and slightly fluffy.
- Flip dough onto floured work surface. Use a biscuit cutter or the top of a mason jar to cut out biscuits. Place biscuits in a greased cast iron skillet or other oven proof dish. Just be sure to place biscuits close together.
- Bake 15 minutes until fluffy and golden brown.
- **I do not suggest substituting other gluten free flours or using regular milk in place of buttermilk.**
Be sure to try these Perfect Gluten Free Buttermilk Biscuits with Sausage Gravy!
More Gluten Free Baking!
More Gluten Free Baking!