There is nothing quite like pulling a tray of steaming, golden-brown biscuits out of the oven. For those of us living a gluten-free lifestyle, finding a biscuit that isn’t a hard hockey puck can feel like a miracle.
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This recipe for Gluten Free Buttermilk Biscuits changes everything. These are tall, tender, flaky, and have that classic buttery taste you crave.
They come together in just 30 minutes, making them the perfect addition to a weekend breakfast or a cozy weeknight dinner.
A Little Story About This Dish
I spent years trying to replicate the biscuits of my childhood. I tried frozen gluten free dinner rolls and various mixes, but nothing hit the mark. They were either too crumbly or too dense.
I realized the secret wasn’t just the ingredients, but the temperature. Keeping the butter ice-cold and handling the dough gently was the key to getting those flaky layers.
When I finally nailed this recipe, my family couldn’t believe they were gluten-free. Now, we make them every Sunday, and they disappear before they even have a chance to cool down.
Get Ready to Cook!
You are about to bake the fluffiest biscuits of your life. Let’s get organized to ensure your success.
What to Expect
Time: 30 minutes total (15 minutes prep, 15 minutes bake).
Difficulty: Easy, provided you follow the folding technique.
Before You Begin
The most critical rule for this recipe is to keep your ingredients cold. Cut your butter and put it in the freezer for 10 minutes before you start. This ensures the butter creates steam pockets while baking, which leads to flakes.
Measure your flour using the “spoon and level” method. Scooping directly from the bag packs the flour down and leads to heavy biscuits.
Finally, do not use a rolling pin! We will gently pat and fold the dough by hand to preserve the air bubbles and texture.
The Heart of the Dish: Ingredients You’ll Need
Here are the precise ingredients for these tender Gluten Free Buttermilk Biscuits.
| Ingredient | Amount |
| Gluten-Free All-Purpose Flour (Pillsbury recommended) | 2 cups (+ 2 tbsp for dusting) |
| Xanthan Gum | ½ tsp (omit if in flour) |
| Gluten-Free Baking Powder | 1 tbsp |
| Salt | 1 tsp |
| Granulated Sugar | 2 tbsp |
| Buttermilk (or dairy-free alternative) | 1 cup |
| Unsalted Butter (or vegan butter/shortening) | 6 tbsp |
| Large Egg (or egg replacer) | 1 |
Let’s Get Cooking! Step-by-Step Guide
Follow these steps carefully to create tall, flaky biscuits.
1. Prep the Oven and Dry Mix:
Preheat your oven to 450°F (232°C). In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar until well combined.
2. Chill the Butter:
Cut your butter into small cubes and place them in the freezer for 10 minutes. If you don’t have buttermilk, make your own now by adding 1 tablespoon of vinegar or lemon juice to a cup of milk (dairy or non-dairy) and chilling it.
3. Cut in the Fat:
Add the cold butter (or shortening) to the flour mixture. Use a pastry cutter or a fork to work the butter into the flour until the mixture resembles coarse crumbs the size of small peas.
4. Mix the Wet Ingredients:
Whisk the egg directly into the cold buttermilk. Pour this mixture into the flour bowl. Stir gently just until a soft, sticky dough forms. Do not overmix, or the biscuits will be tough.
5. Fold, Don’t Roll:
Dust a large piece of parchment paper with 1 tablespoon of flour. Place the dough on top and dust it with another tablespoon of flour. Gently fold the dough in half on top of itself, then fold it a second time. This creates layers.
6. Shape the Dough:
Using your hands, gently pat the dough into a round shape that is about 7 inches wide and 1 inch thick. Do not make it flatter than 1 inch, or the biscuits won’t rise high.
7. Cut the Biscuits:
Use a 2-inch biscuit cutter or the rim of a glass to cut out your biscuits. Press straight down and pull up; do not twist the cutter, as twisting seals the edges and prevents rising. Reform the scraps gently to cut the remaining biscuits (you should get 12). Place them on a greased cast-iron skillet or baking sheet.
8. Bake and Serve:
Bake at 450°F for 15-20 minutes. Check them at the 15-minute mark; they should be golden brown on top. Brush with melted butter immediately after removing from the oven. Serve warm!
Mastering the Dish: Pointers for Perfection & How to Store
Here are a few final tips to ensure your biscuits are perfect every time.
Pointers for Perfection
If you use a flour blend containing sorghum (like Bob’s Red Mill or King Arthur), the dough might be wetter. In this case, increase the flour to 2 ½ cups. I highly recommend Pillsbury Gluten Free flour for the lightest texture.
How to Store
These biscuits are best eaten fresh. However, you can store leftovers in an airtight container at room temperature for 2 days. Reheat them in a microwave or toaster oven to soften them up again. You can also freeze baked biscuits for up to 3 months.
These recipes are a great way to add some excitement to your gluten-free meal planning:
- Flaky Gluten Free Cruffins (Cinnamon Sugar Delight)
- Gluten Free Spinach And Feta Pinwheels
- Gluten Free Soft Pretzel Bites
Fluffy Gluten Free Buttermilk Biscuits
- Total Time: 30 minutes
- Yield: 12 biscuits 1x
Description
The ultimate Gluten Free Buttermilk Biscuits! These tall, flaky, and tender biscuits are ready in just 30 minutes. Made with simple ingredients and a special folding technique, they are the perfect side dish for any meal.
Ingredients
2 cups gluten-free all-purpose flour (Pillsbury recommended)
½ tsp xanthan gum (omit if flour contains it)
1 tbsp gluten-free baking powder
1 tsp salt
2 tbsp granulated sugar
1 cup buttermilk (or dairy-free alternative)
6 tbsp unsalted butter (or vegan butter/shortening), cold
1 large egg (or egg replacer)
2 tbsp gluten-free all-purpose flour (for dusting)
Instructions
1. Preheat oven to 450°F (232°C). In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. Cut the butter into small cubes and freeze for 10 minutes. If making homemade buttermilk, mix 1 tbsp vinegar with milk and chill.
3. Add the cold butter to the flour mixture. Use a pastry cutter or fork to cut the butter in until it resembles small peas.
4. Whisk the egg into the cold buttermilk. Pour into the flour mixture and stir gently until a soft, sticky dough forms. Do not overmix.
5. Dust a piece of parchment paper with 1 tbsp flour. Place dough on top, dust with remaining flour, and gently fold the dough over on itself twice.
6. Pat the dough into a round disc about 7 inches wide and 1 inch thick. Do not roll it out.
7. Cut out biscuits using a 2-inch cutter. Press straight down without twisting. Reform scraps to cut remaining biscuits (yields 12).
8. Place on a greased skillet or baking sheet. Bake for 15-20 minutes until golden brown. Brush with melted butter before serving.
Notes
Flour Blend: Pillsbury Gluten Free flour yields the fluffiest results. If using Bob’s Red Mill or King Arthur, increase flour to 2 ½ cups.
Cold Ingredients: Keep butter and buttermilk ice cold for the best rise.
Don’t Twist: When cutting biscuits, push straight down. Twisting seals the edges and stops them from rising.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread, Breakfast, Side Dish
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 biscuit
- Calories: 143
- Sugar: 3g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Your Burning Questions Answered!
Here are answers to common questions about gluten-free biscuit baking.
1. Why did my biscuits turn out flat?
Flat biscuits usually happen for two reasons: either the butter got too warm, or you twisted the biscuit cutter. Twisting seals the layers of the dough together, stopping them from lifting. Always press straight down.
2. Can I make these dairy-free?
Yes! This recipe works wonderfully with substitutions. Use almond or cashew milk mixed with vinegar for the buttermilk, and use a vegan butter stick or shortening in place of the dairy butter.
3. Can I use almond flour instead of a blend?
No, this specific recipe relies on a gluten-free all-purpose blend with starches (like rice flour and potato starch) to create the fluffy texture. Almond flour behaves differently and would require a completely different recipe, like recipes for gluten free buttermilk biscuits almond flour, to hold together properly.
Dig In & Enjoy!
You are ready to enjoy a basket of warm, buttery perfection. Whether you serve them with jam, gravy, or just plain butter, these biscuits are sure to bring a smile to your face.
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