These gluten free biscuits freeze absolutely wonderfully! Make the biscuits all the way up until the baking step, but don’t bake them. Gluten free biscuits tend to dry out faster than traditional biscuits so if they are starting to dry out then you can gently sprinkle a light misting of water onto the outside before re-warming them. These biscuits re-heat easily in the microwave for just a few seconds. If you have leftovers, then they can be covered and stored at room temperature for up to 2 days. Like most gluten free baked goods, these baking powder biscuits are best eaten fresh. Using sour cream also kept that lovely “hint of tang” that buttermilk provides, making it the perfect substitute! This added both an additional fat and leavening agent, as well as provided the perfect amount of moisture that the flour could handle. What worked like magic was to use sour cream instead of buttermilk. In an attempt to make these a gluten free buttermilk biscuit, I discovered that using straight up buttermilk for these biscuits left them dry and the gluten free flour didn’t absorb the milk as well. Splitting the fat varieties this way keeps these biscuits light without sacrificing flavor. This recipe splits up the fat by using butter for its rich flavor, but also using less butter and compensating with a light oil, like vegetable or canola oil, to still give it the fat content. Gluten free biscuits don’t absorb fat the way using traditional flour would, so varying the types of fat and moisture content is very helpful in gluten free baking. Combine these with the eggs and they can’t help but rise! The Best Fat For Biscuits To keep these gluten free biscuits fluffy, I find that a combination of baking powder and baking soda works best.
Lastly, level off the excess with the flat side of a knife to keep the flour in your measuring cup from packing down. If you don’t have a kitchen scale, then the most consistent way of measuring is to fluff your flour up with a fork then gently scoop it into your measuring cup with a spoon. Since going gluten free I have found a kitchen scale invaluable for baking and highly recommend weighing your flour. With the difference between each brand, I have found that consistent measuring of gluten free flour can be challenging. Using a gluten free flour blend that is oat or chickpea based will yield entirely different results, but with some tweaking to the proportions, this recipe should make for a good base if using other types of flours. You can use a different brand of flour if you prefer, though I would recommend a rice based blend for similar results. If your blend does not include xanthan gum, then add ¼ teaspoon of xanthan to the blend you choose. I have consistently good results with this flour and have found it to work perfectly in helping to keep my biscuits and baked goods from being too dense and dry. The type I use is “Bob’s Red Mill 1 to 1 Baking Blend” which includes xanthan gum. I like to use rice based flours for most of my gluten free baking, and these baking powder biscuits are no different.