Easy Gluten-Free Cornmeal Biscuits Recipe
These Easy Gluten-Free Cornmeal Biscuits are a delightful twist on the classic biscuit, combining the hearty texture of cornmeal with a tender gluten-free flour blend. Perfectly golden and lightly sweetened, these biscuits are quick to prepare and bake, making them an ideal accompaniment to breakfast or any meal. They are crafted with simple ingredients, free from gluten, and use aluminum-free baking powder to ensure a pure, delicious flavor without any metallic aftertaste.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 8 biscuits
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 cup gluten free cornmeal (ensure it’s gluten free to avoid cross contamination)
- 1 cup gluten free flour blend (see notes for recommended blends)
- 2 tablespoons aluminum-free baking powder
- 1 tablespoon cane sugar
- ½ teaspoon salt
Wet Ingredients
- 5 tablespoons unsalted butter, cold
- 1 cup milk
Instructions
- Preheat Oven: Preheat your oven to 425º F and position the oven rack in the middle to ensure even baking.
- Combine Dry Ingredients: In a large bowl, whisk together 1 cup gluten free cornmeal, 1 cup gluten free flour blend, 2 tablespoons aluminum-free baking powder, 1 tablespoon cane sugar, and ½ teaspoon salt until well combined. The aluminum-free baking powder prevents any metallic taste in the biscuits.
- Cut in Butter: Add the cold 5 tablespoons unsalted butter to the dry ingredients. Using a pastry blender, cut the butter into the mixture until the texture resembles coarse crumbs.
- Add Milk: Pour in 1 cup milk and gently mix until a soft dough forms, being careful not to overwork the dough to maintain tenderness.
- Shape Biscuits: Dust a clean surface with gluten free flour. Press the dough down to your desired thickness and use a biscuit cutter to cut out the biscuits.
- Prepare for Baking: Line a baking sheet with parchment paper. Place the cut biscuits onto the sheet, spacing them apart.
- Brush with Milk: Lightly brush the tops of each biscuit with milk using a pastry brush to promote a golden, appealing finish during baking.
- Bake: Bake the biscuits for approximately 18 minutes. Baking time may vary based on biscuit size, so watch for a golden top and firm texture.
- Cool: Remove the biscuits from the oven and transfer them to a cooling rack to cool slightly before serving.
Notes
- Recommended gluten free flour blends include Cup4Cup (older formulation) and King Arthur Measure for Measure. If your blend lacks xanthan or guar gum, add 1 teaspoon to the dry ingredients for structure.
- Store biscuits in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- For longer storage, freeze cooled biscuits in a freezer-safe bag for up to 3 months.
