Celebrate with a Kiss
Happy September! We’re welcoming in the upcoming fall comfort season with a salute to National Biscuit Month. Our offering? Fluffy, kissing biscuits – gluten free, of course! These melt-in-your-mouth, biscuits of delight will entice you out of bed as the mornings start to cool. Just the thought of melted butter and honey dripping off the sides of our biscuits is enough to send us to the kitchen. Yum!
Fluffy Kissing Biscuits, Big Bottom Style
Two days ago, a catalog from Costco came in the mail. As I flipped though the pages, a delicious picture of Big Bottom Biscuits caught my eye. I decided to adapt Michael Volpatt’s famous recipe, (which he graciously published in the Costco book,) to make our own gluten free biscuits. WOW!!! Our family loves these biscuits and they are so easy to make! We hope you love them as much as we do.
Our favorite biscuit topping is honey butter. Whipping up a batch is super easy, and only takes a few minutes. Combine 2 sticks (227g/8 oz) softened butter, a pinch of Extra Fine Pink Himalayan Salt (omit if using salted butter,) 4 T Honey (85g/3 oz) and 1/4 tsp pure vanilla extract. Beat or whip for 1-2 minutes on low speed until well combined. Place in a serving bowl, cover and refrigerate until ready to use or roll into a log, refrigerate and slice into individual pats (yield approx. 16 pats).
Please let us know how this recipe worked for you! We love to receive comments and pictures. You will find a comment section below the recipe. Thank you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com, Azure Standard, or in a few local grocery stores. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love!– Teri & Dave
Products from Amazon.com
Photos by DuPree Productions
Equipment: Digital Scale (preferred), 8×8″ Baking Pan, Mixing Bowls, Measuring Cups & Spoons, Spatula, Wire Cooling Rack
Substitutions: Do you need to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Preheat oven to 400 degrees Fahrenheit/200 degrees Celsius
- Move oven rack to top slot
- Spray or grease an 8×8″ baking pan
- Make Honey Butter if using, see recipe in the notes below
- 270g (9.5 oz) Flour Farm Organic Gluten Free Flour Blend (2 1/2 C)
- 1 T Aluminum Free, Double Acting Baking Powder (14g)
- 1/2 tsp Baking Soda (4.5g)
- 1 T Cane Sugar (14g)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 57g (2 oz) Shortening or Butter, cold (1/4 C – We use Nutiva Organic Shortening)
- 236 ml (8 fl oz) Buttermilk (1 C)
- 2 T Honey (43g or 1.5 oz)
- 158 ml (5.3 fl oz) Heavy Cream (2/3 C)
Extra Flour for Coating
- 216g (7.6 oz) Flour Farm Organic Gluten Free Flour (2 C)
Please read prep note above before you begin, thank you!
Step 1: In a medium bowl, whisk together the dry ingredients except the cold shortening/butter. Grate or dice the fat and add to the dry mix. Use your fingers to integrate and combine well. The mix will resemble tiny floured peas.
Step 2: Drizzle the honey over the flour blend. Follow with the buttermilk and cream. Stir with a spatula until well combined. The dough will be very wet and resemble thick cake batter. DO NOT ADD MORE FLOUR :).
Step 3: In a separate medium sized bowl, add the flour for coating.
Note: Use an ice-cream scoop to make the biscuits. The best size is between 2 1/2-3 oz (we use a green handled, #12 Scoop with a volume of 2 2/3 oz).
Step 4: Scoop out a ball of dough and place it in the flour. Toss some flour over the top and sides to coat, and then transfer the ball to the prepared baking pan. You should be able to evenly make three rows of three balls each to total 9 biscuits. Nest the biscuits next to each other. They like to kiss!
Step 5: Bake on the top rack of a preheated 400F/200C oven for 20-25 minutes. Tops will appear golden and a toothpick inserted in the center will come out clean.
Step 6: Remove biscuits from the oven and allow to cool in the pan on a wire rack. Remove from pan after 15-30 minutes. Brush off the extra flour, if preferred. Eat right away while warm or store in an airtight container for 2 days. Freeze for up to a month.
The nutrition information provided below is for the recipe as written using whole milk buttermilk and Nutiva shortening. Each biscuit weighs approx 78g/2.5 oz.
Honey Butter: Combine 2 sticks (227g/8 oz) softened butter, a pinch of Extra Fine Pink Himalayan Salt (omit if using salted butter,) 4 T Honey (85g/3 oz) and 1/4 tsp pure vanilla extract. Beat or whip for 1-2 minutes on low speed until well combined. Place in a serving bowl, cover and refrigerate until ready to use or roll into a log, refrigerate and slice into individual pats (yield approx. 16 pats).
- Serving Size: 1 biscuit
- Calories: 290
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Fluffy Gluten Free Kissing Biscuits