Gluten-Free Biscuits that are flaky, buttery, and perfect to serve at any meal. These gluten-free buttermilk biscuits are easy to make, quick to bake, and leave your house smelling like a bakery. You are going to love this recipe for gluten free biscuits.

Serve these easy gluten-free biscuits with Instant Pot Beef Short Ribs and Lemon Wok Asparagus for a delicious and filling gluten-free dinner.

The original recipe for gluten free biscuits was posted in January 2014 (see the older photo at the bottom of the post for reference). I’ve updated the photos and included step by step instructions for how to make gluten-free biscuits.

Gluten Free Biscuits

These gluten free biscuits are pretty much what the south call southern biscuits. The South likes their buttermilk, and so do we. It helps these gluten-free biscuits rise and gives them their flaky texture. I have a mock buttermilk option for you if you can’t do dairy so you can make gluten free dairy free biscuits.TO make

I couldn’t help but devour one of these gluten-free biscuits (drenched in honey) within moments of the pan coming out of the oven. Yes, they are high in starch, but so are their gluten containing equivalents! If you’re worried, then enjoy one and share the rest with your friends.

If you love gluten free biscuits as much as I do then you’ll love how easy these gluten-free buttermilk biscuits pull apart, how well they hold up to butter, and how amazing they taste when they melt in your mouth.

We bake up this gluten-free buttermilk biscuits recipe and the keep them in the freezer, to keep weeknights easy. My girls also like to take them in their lunches every once in a while.

These flaky, buttery gluten-free buttermilk biscuits are perfect for making gluten-free biscuits and gravy – or for enjoying on their own. They are thick and rich and this gluten-free biscuit recipe only calls for a few standard ingredients that most people have in their kitchens.

Flour Blends

I originally developed this recipe for gluten free biscuits back in 2016 using my gluten-free flour blend. Since then I tend to reach for Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. Both work well in this recipe. I haven’t tried other flour blends with this recipe. If you do please come back and tell me which blend you used.

Working with Gluten-Free Flours when making Biscuits

When measuring gluten-free flours while making these wheat free biscuits, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the flour but I don’t have the ingredient weights for this recipe yet. When I do I will update the recipe.

How to make gluten free biscuits dairy-free

For this wheat free biscuit recipe I use buttermilk and butter, which is traditional in gluten-free buttermilk biscuits. You can use a dairy-free butter and a mock buttermilk (equal parts flaxseed milk + 1 tsp. white vinegar) OR full fat coconut milk to make gluten free dairy free biscuits. Just a note that the texture in these gluten-free biscuits will be slightly different. If you decide to use a dairy-free butter, remember to omit the salt otherwise there will be too much salt. Dairy-free butters tend to be quite salty.

How to make Gluten Free Biscuits

1. To make gluten free biscuit dough, combined the dry ingredients in a bowl and whisk until fulling incorporated.
2. Add butter to the dry mix.
3. Using a pastry blender or a fork and knife to “cut” the butter into the flour until it resembles course crumbs.
4. Add in the buttermilk.
5. Stir until the dough starts to pull together into a ball.
6. Place your dough ball on a piece of parchment paper.
7. Place a piece of wax paper on top of the dough and roll it out. It should be about 1/2 – 3/4 of an inch think. Cut 12 dough circles with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting until you have all 12 dough circles.
8. Place six dough circles evenly spaced on your baking sheet and then stack a second dough circle on top. Press down lightly. You should have six biscuits. Bake as directed.

This gluten free biscuit dough is ready to go in the oven in less than 15 minutes. It’s the rolling and cutter that takes the most time, but it’s also my favorite part. If you are looking for a pastry blender (cutter), we use this Spring Chef Dough Blender.

If you are looking for more gluten-free side dishes to go with easy gluten free biscuits I have a growing collection of recipes. You can check out my gluten-free recipes for more ideas and easy recipes. If you are looking for a crescent rolls recipe you’ll love these Gluten Free Crescent Rolls.

For a paleo biscuit, check out these Almond Flour Biscuits.

Have a question about this gluten-free biscuit recipe? Please leave a comment below and I will do my best to answer it. If you make this recipe please leave a comment and a starred review. It helps others know that this recipe is great.

Happy Cooking and Baking!

Chrystal

Yield: 6 biscuits

Gluten-Free Biscuits

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Gluten-Free Biscuits that are flaky, buttery, and perfect to serve at any meal. These gluten-free buttermilk biscuits are easy to make, quick to bake, and leave your house smelling like a bakery.

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Ingredients

• 1 1/3 cup gluten-free all purpose flour blend (or Bob's Red Mill 1-to-1 gluten-free flour)
• 1 teaspoons gluten-free baking powder
• 1/2 teaspoon salt (omit if using salted butter)
• 5 tablespoons butter, cold
• 1/2 cup buttermilk

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking pan or line with parchment paper; set aside.
2. In a large mixing bowl whisk flour, baking powder, and salt until combined.
3. Cut in butter with fork or pastry cutter until mixture resembles coarse crumbs.
4. Add buttermilk to the flour mixture, while stirring with a fork. Stir just until dough is moist and pulls away from the side of the bowl.
5. Sprinkle flour on a piece of wax or parchment paper and add dough on top of the flour into one ball, and flour the top of the dough. Place a second piece of wax paper on top of the dough and roll it out. It should be about 1/2 - 3/4 of an inch think.
6. Cut 12 dough circles with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting until you have all 12 dough circles.
7. Place six dough circles evenly spaced on your baking sheet and then stack a second dough circle on top. Press down lightly.
8. Bake for 18-22 minutes or until golden brown and cooked through.

Notes

1. For this recipe, my gluten-free flour blend and Bob's Red Mill 1-to-1 Gluten-Free Baking Flour work best.
2. Working with gluten-free flour: Spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
3. Dairy-free Option: You can use a dairy-free butter and a mock buttermilk (equal parts flaxseed milk + 1 tsp. white vinegar) OR full fat coconut milk to make this recipe dairy-free. Remember to omit the salt otherwise there will be too much salt. Dairy-free butters tend to be quite salty.

Nutrition Information:

Yield:

8

Serving Size:

1 biscuit
Amount Per Serving:Calories: 306 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 29mg Sodium: 528mg Carbohydrates: 46g Fiber: 1g Sugar: 6g Protein: 5g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.