One of my friends is gluten-free, so I often try to find recipes she can enjoy so she doesn’t feel left out. We were having breakfast one weekend and since she has missed biscuits I thought it mine be fun to try a gluten-free biscuit just to see how it turned out. King Arthur’s recipe was the first to pop up in my “gluten-free biscuit” search so I went with it knowing I usually have good luck with their gluten-free recipes.

Before I go any further, this is honestly such a simple recipe. You can literally throw these together in about 15 minutes, or the recipe also notes you can prep these in advance and freeze them. I didn’t have any buttermilk on hand so I had to make my own using 1/2 cup milk/ 1 T lemon juice; then let it sit for about 10 minutes. I had a little trouble turning the dough in on itself eight times, but I did my best. I managed to put my biscuit cutters somewhere and could not find them anywhere, so I just used the drinking edge of a glass and cut my biscuits out. I think it was a little bigger than the biscuit cutter would have been so I didn’t get as many biscuits as the recipe mentioned. As you can probably tell by the picture, mine probably baked a little longer than they should have as they’re a little darker than the those in the King Arthur recipe.

I’m a perfectionist so I’m only giving it a 9 for visual since they weren’t as flaky as those in the picture and were a little crispy. The honey adds a nice subtle flavor which was good with both savory breakfast items and sweet. I’d definitely make these again and hopefully I can work up a few more flaky layers next time!

Recipe Used: King Arthur