The Best Recipe for Gluten Free Buttermilk Biscuits (2024)

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These simple gluten free buttermilk biscuits are light and flaky with a soft interior and crisp bottoms. They’re quick and easy to make any night of the week.

The Best Recipe for Gluten Free Buttermilk Biscuits (1)

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Biscuits made with tangy buttermilk are always a crowd pleaser. Put a bread plate, bowl, or platter of buttermilk biscuits on the table and you’ll have one happy group of eaters.

I spent a little time tweaking my original recipe for gluten free biscuits (which is already great, by the way!) to make another classic – gluten free buttermilk biscuits. These biscuits are LIGHT, flaky, and beautifully golden. That gorgeous color comes from a little buttermilk brushed on top before baking 🤫

I experimented with different gluten free flour blends in this recipe and there was one clear winner. I’m not going to sugar coat it, there’s only one flour blend that really mades these gluten free biscuits seem like they weren’t gluten free. They rose higher and had a better texture. My gluten free flour suggestion for this recipe is listed in the “Key Ingredients” section of this post below!

I also changed up my mixing method a bit too so be sure to read the directions carefully before you make these biscuits. I do a quick laminated-like process when rolling out the dough which helps create those layers we’re after. I’m not rolling layers of butter into the biscuit dough but I am stacking and folding the dough a few times which I didn’t do in my original recipe.

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Another thing I do different with these biscuits? I don’t roll the scraps back together and re-roll it to make more biscuits. Instead, I stack the scraps into a little pile and gently press out enough to get a couple biscuits until I don’t have enough dough to continue.

Usually, all that’s left is just enough for one more biscuit, which I lightly press into the biscuit butter to get a somewhat round shape.

Key Ingredients for Homemade Buttermilk Biscuits

  • Buttermilk – the acidity in buttermilk gives these biscuits flavor and makes them tender, light and fluffy.
  • Baking Soda – I add baking soda to my buttermilk biscuits. It reacts with the buttermilk
  • Cup4Cup – Alright, I admit it. I’m recommending a pre-made gluten free flour blend over my own. I’ve tested these gluten free buttermilk biscuits with many different gluten free flour blends. While I still love my own Gluten Free Biscuit Mix and my Brown Rice Flour Blend for biscuits, Cup4Cup produced biscuits with the lightest texture, they tasted the best, and they browned better than any other blend.

Equipment Needed to Make Gluten Free Biscuits from Scratch

  • Biscuit Cutter – I use a 2-inch biscuit cutter. The size of the biscuit cutter you use will determine how many biscuits you get out of this recipe.
  • Pastry Cutter – You want to work the butter into the flour with a pastry cutter. If you don’t have a pastry cutter, you can use two forks but it will take a bit longer. Keeping your hands off the butter and dough as much as possible will keep your warm hands from melting the butter.
  • Baking Sheet – You can use a Half Sheet Pan or Quarter Sheet Pan to make these biscuits.
  • Pastry Brush – I prefer silicone baking brushes because they’re easy to clean and they don’t shed.
The Best Recipe for Gluten Free Buttermilk Biscuits (2)

How to Make Gluten Free Buttermilk Biscuits

Step 1. Preheat oven to 425 degrees and line a baking sheet with parchment paper or a silicone baking mat.

Step 2. Whisk together the dry ingredients in a large bowl. Add the cubed, cold butter and cut in with a pastry cutter or two forks until it resembles coarse crumbs.

Step 3. Stir in the buttermilk and mix until just combined.

Step 4. Turn the dough out onto a floured surface and pat into a rectangle. Fold the rectangle into 3rds and turn the dough a half turn. Then flatten into a rectangle until the dough is about a ½-¾ inch thick.

Step 5. Cut the dough with a 2 ½ inch biscuit cutter and place the biscuits on the prepared baking sheet, the edges of the biscuits should be touching. Re-roll the dough as needed, there should be about 12 biscuits.

Step 6. Refrigerate the biscuits at least 30 minutes to ensure that the butter stays nice and cold. This is especially important if your house/kitchen is warm and humid.

Step 7.Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk then bake for 12-15 minutes or until the biscuits are browned and baked through.

Tips for Making Gluten Free Biscuits

  • Read the recipe directions carefully – I’ve changed the rolling process to make these buttermilk biscuits nice and flaky! Read the beginning of this post too where I discussed re-rolling the dough scraps.
  • Don’t skip the chill time – you want these biscuits and the butter to be COLD when you put them in the oven.
  • Brush the tops with buttermilk before baking – it’ll make the biscuits beautifully browned on top. Or if you’re feeling a little extra, brush the tops with melted butter instead!

Other Gluten Free Biscuit Recipes to Try

  • Gluten Free Biscuits
  • Gluten Free Drop Biscuits
  • Gluten Free Parmesan Black Pepper Biscuits – coming soon!
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The Best Recipe for Gluten Free Buttermilk Biscuits (3)

The Best Recipe for Gluten Free Buttermilk Biscuits (4)

The Best Gluten Free Buttermilk Biscuits

4.64 from 133 ratings

These simple gluten free buttermilk biscuits are light and flaky with a soft interior and crisp bottoms. They're quick and easy to make any night of the week.

Prep Time: 15 minutes minutes

Cook Time: 14 minutes minutes

Chill Time: 30 minutes minutes

Total Time: 59 minutes minutes

Servings: 12 biscuits

By: Sharon Lachendro

Print Rate Pin

Ingredients

  • 2 cups gluten-free flour blend see notes
  • 1 teaspoon xanthan gum omit if your flour blend contains it
  • 1 teaspoon 6 g fine sea salt
  • 1 tablespoon 12 g baking powder
  • ½ teaspoon 3 g baking soda
  • 6 tablespoons 87 g unsalted butter, cubed and very cold
  • ¾ cup 188 ml buttermilk, cold + 1 tablespoon, divided

Instructions

  • Preheat oven to 425 degrees and grease a baking sheet or line it with a silicone baking mat or parchment paper.

  • Add the gluten-free flour, xanthan gum, salt, baking powder, and baking soda to a large bowl and whisk together.
    Add the cubed butter and cut in with a pastry cutter or two forks until it resembles coarse crumbs.

  • Stir in ¾ cup buttermilk and mix until just combined.

  • Turn the dough out onto a floured surface and pat into a rectangle. Fold the rectangle into 3rds and turn the dough a half turn. Then flatten into a rectangle until the dough is about a ½-¾ inch thick.
    Cut the dough with a 2 ½ inch biscuit cutter and place the biscuits on the prepared baking sheet, the edges of the biscuits should be touching.

  • Re-roll the dough as needed (by stacking the scraps and flattening). If using a 2-inch biscuit cutter there will be about 12 biscuits total.

  • Refrigerate the biscuits at least 30 minutes to ensure that the butter stays nice and cold. This is especially important if your house/kitchen is warm and humid.

  • Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk then bake for 12-15 minutes or until the biscuits are browned and baked through.

Notes

  1. For the best results, I highly recommend using Cup4Cup in this recipe. I used 274 grams of Cup4Cup flour and omitted the xanthan gum listed in the recipe.
  2. Be sure to cut your butter into the dough until the pieces of butter are fairly small. If the butter bits are too big, they won’t incorporate into the dough well and the biscuits will come out denser.
  3. Try to work the dough as little as possible to keep the biscuits from being flat and tough.

Nutrition Information

Serving: 1g | Calories: 134kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 95mg | Fiber: 1g | Sugar: 2g

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!

Did you make this recipe? Leave a star rating and let me know in the comments! You can alsoleave a photo/comment on this pinfor others to see.

The Best Recipe for Gluten Free Buttermilk Biscuits (2024)

FAQs

What is the secret to an excellent biscuit? ›

Do not Overwork Biscuit Dough. Handle the dough as little as possible. Every time you touch, knead and fold, you are developing gluten. The more developed the gluten, the tougher the biscuit.

Why aren t my buttermilk biscuits fluffy? ›

Use a heavy hand when working in the butter, but a light hand when working in the buttermilk. Too much stirring makes tough biscuits. Try to add the least amount of buttermilk as possible; too much moisture in a biscuits makes them not rise as high.

What popular biscuits are gluten-free? ›

  • Nairns Gluten Free Chocolate Chip Biscuits 160G. ...
  • Tesco Free From Digestive Biscuits 160G. ...
  • Nairn's Gluten Free Oaties Biscuits 160G. ...
  • Nairns Gluten Free Oats & Fruit Biscuits 160G. ...
  • Nairn's Gluten Free Oaties Chocolate Chip Biscuits 160G. ...
  • Tesco Free From Cookies & Cream Biscuits 160G.

Why do my homemade buttermilk biscuits fall apart? ›

I've experienced a more crumbly product which comes from a dough that is too dry, by just a little bit more buttermilk. Also, be sure to adequately blend your butter/shortening with your flour. Don't use bread flour or cake flour- all purpose is just fine.

What kind of flour makes the best biscuits? ›

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

What is the king of biscuit? ›

Pillai became known in India as the 'Biscuit King' or 'Biscuit Baron'. He took over Nabisco's other Asian subsidiaries. Pillai then established links with Boussois-Souchon-Neuvesel (BSN), the French food company, and by 1989 controlled six Asian companies worth over US$400 million.

What is the best flour for buttermilk biscuits? ›

There is some actual science behind why White Lily flour is lighter than others and, thus, better suited for items like biscuits and cakes. If only they sold the stuff in stores outside of the South and parts of the Midwest. Until they do, I'll stick with ponying up to order it online.

Is buttermilk or heavy cream better for biscuits? ›

Buttermilk can produce better results when baking biscuits than using regular milk or cream. Buttermilk is acidic and when it is combined with baking soda, it creates a chemical reaction that produces carbon dioxide gas, which causes the dough to rise and gives the biscuits a light and flaky texture.

Are biscuits better with butter or shortening? ›

Crisco may be beneficial for other baking applications, but for biscuit making, butter is the ultimate champion!

Is Bisquick gluten-free good? ›

I find their pancakes to be tender light and fluffy. My grandmother who isn't allergic to gluten actually prefers the gluten-free pancakes to the original Bisquick mix . In her opinion the original has a tendency to be more dense and tasting very salty. We would both highly recommend this product to others.

What products are surprisingly gluten-free? ›

Treats that are surprisingly gluten-free
  • Plain tortilla or potato chips: Keep in mind that seasoned chips may contain wheat starch.
  • Plain chocolate: Read ingredients as some chocolate bars contain wheat-based wafers.
  • Ice cream: Vanilla, chocolate and strawberry are safe bets. ...
  • French fries: Potatoes are gluten free.
Apr 13, 2023

Does Red Lobster make gluten free biscuits? ›

Our legendary Cheddar Bay Biscuits® are now gluten free with this mix.

Should you let biscuit dough rest? ›

Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes. Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured biscuit cutter (or even a glass, though its duller edge may result in slightly less tall biscuits).

What happens if you use milk instead of buttermilk in biscuits? ›

Regular milk isn't acidic, which means the reaction won't take place. Your baked goods may not rise properly and can turn out drier, less flavorful, and less tender if you use plain milk where buttermilk is called for.

How do you keep buttermilk biscuits moist? ›

I seal my made-from-scratch buttermilk biscuits in a ziploc baggie (take the air out) and they can last for three or four days before drying out to the point where they're no longer good. Don't wrap them in towels once everyone is done eating them unless you want them to dry out very quickly.

What are the two most important steps in biscuit making? ›

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid. When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

What is the most important step in biscuit making? ›

Mixing. The multi-stage mixing method is preferred for its ability to produce consistent doughs which are not fully developed. Blending all dry ingredients to rub or cut the shortening into the flour until fat is fully distributed and pea-sized lumps are visible.

What makes Southern biscuits so good? ›

Southern cooks have several tricks when it comes to making tender and delicious biscuits, from the cutters they use, to the type and amount of liquid incorporated, to the number of kneads required to turn out a perfect dough. The not-so-secret ingredient they rely upon is soft wheat flour.

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