Gluten Free Stuffing Biscuits

Add a little Thanksgiving twist to your bread with these gluten free stuffing biscuits. All the flavors of stuffing baked inside a buttery, gluten free biscuit!

Prep:
15
minutes
Cook:
25
minutes
TOtal:
40
minutes

Ingredients

  • Olive oil
  • 1/2 small onion, diced
  • 1/4 c. carrots, finely diced
  • 1 stalk of celery, finely diced
  • 1 ¼ c. gf flour blend
  • ½ c. corn starch
  • 2 Tbsp. baking powder
  • ½ tsp. salt
  • 8 Tbsp. butter, cold & cubed
  • 2 Tbsp. fresh sage, thyme, and/or rosemary, chopped
  • ¼ c. chicken broth
  • ¾ c. buttermilk

Instructions

  1. In a medium skillet, heat 1 Tbsp. of olive oil over medium heat. Then, lightly sauté the onion, carrots, and celery for 4-5 minutes to soften, not brown. Set aside to cool.
  2. Preheat the oven to 400 degrees.
  3. In a large mixing bowl, whisk the gluten free flour, corn starch, baking powder, and salt. Then, cut in the butter with a pastry blender or clean hands, until mixture resembles coarse crumbles. Next, add the sauteed veggies, herbs, chicken broth, and buttermilk. Mix with a spatula until a dough is formed.
  4. Portion the dough into 8 equal pieces. Quickly shape into rounded biscuits. Then, place on a lined baking sheet. Brush the top of each biscuit with buttermilk. Next, bake for 18-22 minutes, until golden brown.