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Don’t you love a flaky, buttery biscuit that melts in your mouth? These easy Gluten Free Buttermilk Biscuits are the yummiest homemade biscuits you’ll ever make!
Flaky Gluten Free Buttermilk Biscuits
There’s something about a Southern-style biscuit that just hits all the right notes. They’re soft and flaky on the inside with a crisp exterior, and they taste amazing with a pat of melty butter or a drizzle of honey on top. I’ll serve biscuits as a side dish for anything and everything!
The great thing about this recipe is how simple it is. The cold butter in the dough helps the biscuits bake up nice and light, while the 1:1 flour keeps them gluten-free. These biscuits go great with both sweet and savory flavors. They’re a must-make, especially around the holidays!
What You’ll Need
Making buttermilk biscuits from scratch may seem like a big deal, but it really couldn’t be easier. You only need a handful of ingredients!
- 1:1 Gluten-Free Flour: You can use all-purpose flour if not gluten-free.
- Baking Soda: To help the biscuits rise up in the oven.
- Sugar: Just a tablespoon, for texture – your biscuits won’t taste overly sweet.
- Salt: You’ll need half a teaspoon.
- Cold Butter: Cubed.
- Buttermilk: You can make your own by combining a cup of whole or 2% milk with a tablespoon of lemon juice or vinegar. However, you only need 3/4 a cup of buttermilk for this recipe.
- Melted Butter: For brushing over the biscuits.
How to Make Gluten Free Biscuits
There’s no need to let the dough rise before you bake your biscuits. And they only take about 10 minutes to cook! Here’s how to go about the recipe:
Prep for Baking: Preheat the oven to 450ºF and line a baking sheet with parchment paper.
Combine Dry Ingredients: In a mixing bowl, whisk the gluten-free flour, baking soda, baking powder, sugar and salt together.
Add Butter: Add the the cold butter and use a pastry cutter or a fork to mix the butter into the mixture until it resembles coarse sand. You can use a food processor as well.
Start to Form the Dough: Pour in the buttermilk, then use a wooden spoon or rubber spatula to gently bring everything together. It will still be a bit crumbly.
Knead Dough: Transfer the dough to a floured surface and bring the dough together. Do not over-knead.
Shape Biscuits: Flatten the dough into a rectangular shape, about 1/2 inch thick, and cut out circles with a cookie cutter. Transfer the circles to the prepared baking sheet.
Bake: Bake for 10-15 minutes, or until golden.
Brush with Butter: Brush the biscuits with the melted butter. Serve them with gravy for a savory option or honey for a sweeter option.
Tips for Success
Making gluten-free biscuits is such a breeze, but I do have some helpful hints to keep in mind when preparing them.
- Measure Flour Accurately: Instead of directly scooping out your flour with the measuring cup, spoon it in and level it with a knife. This will keep the flour from packing down to ensure you’re using the right amount.
- Use Cold Butter: I suggest keeping your butter in the fridge until you’re ready to use it. The colder the better. Small chunks of butter in the batter are necessary for the light and fluffy texture of the biscuits.
- Avoid Over-Kneading: Stop kneading the dough once it’s moldable and can be flattened out. If you overwork the dough, your biscuits won’t have the proper texture.
How to Store Gluten Free Biscuits
Once cooled, leftover biscuits should be stored in an airtight container and kept at room temperature. They’ll last for 2-3 days, but they might be a little drier on the third day. If you want them to last longer, keep them in the fridge instead. Refrigerated biscuits last for up to a week.
Can I Freeze These?
Yes! Leftover biscuits stay fresh in the freezer for 2-3 months. Just wrap each one in plastic wrap or aluminum foil and store them in a freezer-safe bag or container. Thaw frozen biscuits in the fridge before enjoying them. You can warm up your biscuits in the microwave, if desired.
Serving Suggestions
Buttermilk biscuits go great with literally everything, if you ask me. Here are some of the ways I love to serve them:
- Top with Gravy: You can never go wrong with a classic dish like biscuits and gravy. My sweet and savory Apple Cider Gravy is also gluten-free!
- Make a Biscuit Sandwich: These biscuits make a delicious bun for all sorts of breakfast sandwiches. Try cutting your biscuits in half and making a bacon, egg, and cheese sandwich!
- Pair with Turkey: Make a weeknight meal reminiscent of Thanksgiving dinner by pairing these biscuits with my juicy Slow Cooker Turkey Breast.
- Serve with Nut Butter: Spreading peanut butter, nutella or another nut butter on top of your biscuits is a super easy way to dress them up and add flavor.
- Use for Appetizers: These are a great alternative to bread for scooping up warm, cheesy dips like Kentucky Hot Brown Dip.
Make it a Meal
- Biscuits and Gravy (this web story shows how to make gluten free biscuits and gravy!)
- Hash Brown Casserole
- Waldorf Fruit Salad
Things you might need
- Bob’s Red Mill or Cup-4-Cup are the 1-to-1 gluten free flour blends I typically recommend.
- While you can use a fork or a couple of butter knives, a pastry cutter is inexpensive and truly the best for making biscuit dough.
- Make sure you have a round biscuit cutter or cookie cutter.
Gluten Free Buttermilk Biscuits
Equipment
- Oven
Ingredients
- 1 3/4 cups 1:1 gluten-free flour
- 1/2 teaspoon baking soda
- 1/2 Tablespoon baking powder
- 1 Tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 3/4 cup buttermilk
- 2 Tablespoons melted butter
Instructions
- Preheat the oven to 450ºF and line a baking sheet with parchment paper.
- In a mixing bowl, whisk the gluten-free flour, baking soda, baking powder, sugar and salt together.
- Add the the cold butter and use a pastry cutter or a fork to mix the butter into the mixture until it resembles coarse sand. You can use a food processor as well.
- Pour in the buttermilk, then use a wooden spoon or rubber spatula to gently bring everything together and form a loose dough. It will still be a bit crumbly.
- Transfer the dough to a floured surface and knead gently to bring the dough together. Do not over-knead.
- Flatten the dough into a rectangular shape, about 1/2 inch thick, and cut out circles with a cookie cutter. Transfer the circles to the prepared baking sheet.
- Bake for 10-15 minutes, or until golden.
- Brush the biscuits with the melted butter. Serve them with gravy for a savory option or honey for a sweeter option.
Notes
Did you make this?
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Just a thought, I’ve made gluten-free biscuits from another trusted gluten-free website and one of the instructions is NOT to turn the cookie cutter or the biscuit cutter when cutting the dough. It states that you should place the cutter inti the dough and pull it out. If you twist it, you’re cinching or sealing the sides of the biscuit, which can affect the rise. Not sure if that’ll help here, but it’s worth a try. Look forward to trying this recipe. Thanks.
These biscuits made me shed a tear I was so happy with the results. I have missed them so much. Thank you. Thank you!
I am so happy to hear this! Thanks for letting me know!
I made these and they are flat. What did I do wrong?
Hi Megan, without being there, I can’t say for sure, but I can give you a few things to check. Make sure your baking soda and baking powder are fresh. Be sure you measured the flour by lightly spooning it into the measuring cups. too much flour can really lead to a dense final product with gluten free baking. Be sure your butter was really cold, and don’t overmix it both before and after you ad the liquid. You want to make sure there are still little bits of butter because that is what helps them get flaky. Hope that helps.
Like an earlier commenter, my biscuit came out no higher than when they went in. I used fresh soda, powder and lightly spooned and leveled the flour and they still didn’t rise. They taste good though and were flakey so that’s a pkus!
Interesting. Can you tell me what flour you used? I would like to troubleshoot the recipe.
Hello,
I don’t think we have cup4cup here in the U.K…or it’s not cheap 😅 Can I use gluten free flour and some xantham gum? I’m new to this as I am trying to go gluten free for 6 weeks for my daughter. I found your site and you’ve got so many great recipes!
I’m so sorry for the delayed response! Somehow I missed your comment. I have not tested this with an all purpose gluten free flour plus xanthan gum, but it might work. Do you have any measure for measure gluten free blends that contain xanthan gum?