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.

Fluffy Gluten Free Buttermilk Biscuits Recipesofme

Name: Fluffy Gluten Free Buttermilk Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
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)

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

Scale

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)

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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