{Gluten Free} Butter Cookies: A recipe for airy and peeling biscuits that can not be beaten!
Growing up in Texas you learn that cookies are always at your desk. No matter what meal is served. Cookies are eaten at breakfast, lunch and dinner (and let’s be real … also as a snack). It’s a homemade southern commodity!
This, my friends, is one delicious homemade biscuit, and I’m so excited to share with you today’s recipe. That’s all a biscuit should be and more!
What ingredients do I need?
- Gluten-free flour for any purpose
- Baking powder
- Salt
- butter
- buttermilk
** Specific dimensions can be found in the recipe card below **
How to make gluten-free butter cookies:
Step 1: Preheat oven to 425 degrees F.
Step 2: Beat together the dry ingredients.
Step 3: Using a cutter or knife cut the butter into small pieces. Mix the butter into the dry ingredients, until pea-sized lumps form.
Step 4: Add milk and mix gently.
Step 5: Roll out the dough on a floured surface. Fold the dough into thirds. Repeat 1 or 2 times more.
Step 6: Cut biscuits using a biscuit cutter, cookie cutter or cup.
Step 7: Transfer to a pan and bake for about 12-15 minutes, or until golden.
Now that’s the hard part … Do you spread butter on top, or just spread butter as soon as you open these biscuits? Or, do you do both?
Either way, gluten-free butter cookies will be the perfect addition to your holiday meal!
Gluten-free butter cookies
Component
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2 1/2 cups flour for any purpose gluten free
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2 tablespoons baking powder
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1 teaspoon salt
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1/2 cup butter – cold
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1 cup milk
Instructions
- Preheat oven to 425 degrees F.
- Prey together dry materials.
- Using a cutter or knife, cut the butter into small pieces. Mix the butter into the dry ingredients, until pea-sized lumps form.
- Add milk and mix gently.
- Roll out the dough on a floured surface. Fold the dough into thirds. Repeat 1 or 2 times more.
- Cut biscuits from the dough using a biscuit cutter, cookie cutter or cup.
- Transfer to a pan and bake for about 12-15 minutes, or until golden.
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