Gluten-Free White Chocolate Cranberry Biscuits
Delicious and easy gluten-free biscuits with white chocolate and cranberries. Perfect for breakfast, brunch, or a sweet treat!
Equipment
- 1 Baking Sheet
- 1 Mixing Bowl Large
Ingredients
Dry Ingredients
- 2 cup gluten-free all-purpose flour blend with xanthan gum
- 0.5 cup granulated sugar
- 2 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cup cold unsalted butter cut into cubes
- 0.75 cup buttermilk cold
- 1 teaspoon vanilla extract
Add-ins
- 0.5 cup white chocolate chips
- 0.5 cup dried cranberries
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.2 cup gluten-free all-purpose flour blend, 0.5 cup granulated sugar, 2 teaspoon baking powder, 0.5 teaspoon baking soda, 0.25 teaspoon salt
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add the buttermilk and vanilla extract to the dry ingredients. Stir until just combined. Do not overmix.0.5 cup cold unsalted butter, 0.75 cup buttermilk
- Gently fold in the white chocolate chips and dried cranberries.1 teaspoon vanilla extract
- Drop spoonfuls of dough onto the prepared baking sheet.
- Bake for 18-20 minutes, or until golden brown.
- Let the biscuits cool on the baking sheet for a few minutes before serving.
Notes
For best results, use a high-quality gluten-free flour blend. Store in an airtight container at room temperature.