An easy gluten-free biscuits recipe made Southern style with buttermilk. Flaky and tender. The recipe has a dairy-free and Vegan option.
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Gluten-Free Biscuits
If you have been following my blog you probably already know that my husband is from the South- Knoxville, Tennesse to be exact. We spent many years living there and both of my oldest children were born there.
I adore Southern cooking. One of the main food groups in a Southern’s diet is buttermilk biscuits.
In the South, biscuits hold an honored place at your table, no matter which meal is being served. Biscuits are eaten at breakfast, lunch, and dinner.
One of the things my husband misses the most since we both went gluten-free is biscuits. For years I was able to buy a gluten-free drop biscuit mix that was pretty good and helped with his biscuit cravings.
Well, I can no longer find the Martha White’s gluten-free buttermilk biscuit mix. So it was time for me to get in the kitchen and work on a gluten-free Southern buttermilk biscuit recipe.
It’s taken me some time to perfect my gluten-free biscuit recipe and I am very excited to share it with you all!
How To Make Gluten-Free Biscuits- Step By Step
The first thing you are going to want to do is Preheat oven to 450° F. I know my oven takes forever to heat up and you want your oven to be nice and hot.
Cut the butter into small pieces and put in the freezer for 10 minutes.
If you do not have buttermilk you can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk (or dairy-free milk) and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
In a large bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it like the Pillsbury gluten-free flour) baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients. (photo 1)
Cut in the butter (or Smart Balance or shortening for dairy-free) into the flour with a pastry cutter or fork into until it looks like the size of small peas. (photo 2 and 3)
Add in the buttermilk and the whisked egg (I whisk the egg right in the buttermilk) and stir until a soft dough forms. The dough will be sticky. (photo 4)
The key is to not over mix the dough because over-mixing causes the dough to yield tough biscuits. There is nothing is worse than a flat, tough biscuit!
Add one tablespoon of flour to a large piece of parchment paper. Please do not roll out the dough.
Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour. (photo 5)
Gently fold the dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time. (photo 6)
With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits. (photo 7)
Cut out 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well. (photo 8)
Reform the dough scraps into a dough round and cut out more biscuits.. ( photo 9 and 10)
Put the biscuits in a greased large cast iron pan or a greased baking sheet. You will have 12 biscuits to bake. (photo 11)
Bake the biscuits for 15-20 minutes at 450° F. At the 15-minute point please check your biscuits to see if they are golden brown. Please watch your biscuits because all ovens are different.
I like to brush melted butter on top of the warm biscuits. Serve warm and enjoy! (photo 12)
Pro Tip For Freezing The Biscuits
You can batch make the biscuits and save some for later. Flash freeze the cut biscuits (unbaked) for 30 minutes on a parchment-lined baking sheet before placing them in a freezer bag and putting them back into the freezer. When you are ready to make your biscuits bake the frozen biscuits for 15-20 minutes at 450° F. Please watch your oven because all ovens are different.
The Best Gluten-Free All-Purpose Flour For Making Biscuits
These gluten-free biscuits are made with an all-purpose rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has xanthan gum it.
Most gluten-free all-purpose flour blends have xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
Make sure to check to see if the brand of gluten-free flour you are using has xanthan gum in it. If it already has xanthan gum in the blend, do not add any extra xanthan gum to the recipe or you will get gummy baked goods!
My favorite brand of gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
I test baked with the Pillsbury Gluten-Free, Betterbatter, Bob’s Red Mill Cup for Cup, King Arthur, Pamela’s, and Great Value Gluten-Free Flour. The Bob’s Red Mill flour, King Arthur, Pamela’s and the Great Value Flour have sorghum flour in it, which is different from the Pillsbury gluten-free flour.
The biscuits made with Bob’s Red Mill, King Arthur, Pamela’s and Great Value Brand were not as fluffy and the dough was wetter. If you use the King Authur measure or measure you will need to add more flour to the biscuit dough, so you will need 2 ½ cups of their gluten-free flour.
I have not tried this recipe with either almond or coconut flour. These gluten-free biscuits should only be made with a gluten-free rice flour blend.
Almond flour does not have the same taste and texture of rice flour. Almond flour biscuits are also denser than biscuits made with rice flour. Gluten-free rice flour mimics the taste and texture of traditional wheat flour better than almond or coconut flour.
If you are looking for a biscuit recipe that is made with almond flour try Wholesome Yum’s Low Carb Paleo Almond Flour Biscuits recipe.
Pro Tip For Measuring Gluten-Free Flour
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
There are so many ways to eat these tender and flaky gluten-free buttermilk biscuits. I love to drizzle them with honey or slather them with strawberry jam. I also like a savory sausage biscuit or a bacon, egg and cheese biscuit.
Dairy-Free Baking
I have also included a dairy-free option to this gluten-free biscuit recipe. My husband, myself and youngest son are all dairy-free as well. So now you too can enjoy a gluten-free and a dairy-free biscuit.
For this recipe, I tested it with both Smart Balance butter and shortening. I preferred the Smart Balance butter over the shortening.
I also used almond milk when baking the dairy-free version of this recipe. Almond milk is my preferred.
To make dairy-free buttermilk add 1 tablespoon of white vinegar or lemon juice to the cup of dairy-free milk and let stand 5-10 minutes in the refrigerator to keep cold.
I also really like baking with cashew and coconut milk. If you need to be nut-free you could also use soy milk in this recipe.
Egg-Free Baking
Recipe updated December 2018
We recently found out that my husband has an egg sensitivity. My husband LOVES biscuits, so I knew that I had to try and make my biscuits egg-free.
I used Bob’s Red Mill Gluten-Free Egg Replacer, which is also gluten-free. They turned out great! They were not as fluffy as my regular biscuits but they were just as flaky and delicious.
I made them both dairy-free and egg-free, so they would also be Vegan gluten-free biscuits. So if you also need to be egg-free or are Vegan you too can enjoy my gluten-free buttermilk biscuits!
Now my family can enjoy authentic Southern buttermilk gluten-free biscuits. I can’t tell you how happy my husband is.
I’ve also turned my gluten-free buttermilk biscuits into Gluten-Free Cinnamon Biscuits {Dairy-Free Option}!
Check out some of my other easy gluten-free breakfast recipes! Below are some of my reader’s favorites.
- Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
- Easy Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar Free Option}
- Easy Gluten-Free Waffles {Dairy-Free & Vegan Option}
- Gluten-Free Blueberry Scones {Dairy-Free Option}
- Easy Gluten-Free Apple Cinnamon Crumb Muffins {Dairy-Free Option}
These gluten-free biscuits are flaky on the outside and light and fluffy on the inside- which equals perfection in my book. They are easy to make from scratch, I promise!
★Did you make this recipe? Please give it a star rating below in the comments!★
Gluten-Free Buttermilk Biscuits
Ingredients
- 2 cups gluten-free all-purpose flour (I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.)
- ½ teaspoon xanthan gum ( ,leave out if your flour already contains it)
- 1 tablespoon gluten-free baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup buttermilk (Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold. Dairy-free use almond, cashew, or coconut milk and add the vinegar to make dairy-free buttermilk. )
- 6 tablespoons unsalted butter (dairy-free/Vegan use Smart Balance butter, shortening, or Earth Balance butter)
- 1 large egg (egg-free/Vegan use Bob's Red Mill Egg Replacer)
- 2 tablespoons gluten-free all-purpose flour ((I Like Pillsbury gluten-free))
Instructions
- Preheat oven to 450° F.
- In a large bowl add the gluten-free flour, baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
- Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas.
- Add in the buttermilk and the whisked egg (or egg replacer) and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix because over-mixing causes the dough to yield tough biscuits. The dough will be sticky.
- Add one tablespoon of flour to a large piece of parchment paper. PLEASE DO NOT ROLL OUT THE DOUGH.
- Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time.
- With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits.
- Cut out 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well. Reform the dough scraps into a dough round and cut out more biscuits. Put the biscuits on a greased large cast iron pan or baking sheet. You will have 12 biscuits to bake.
- Bake the biscuits for 15-20 minutes at 450° F. At the 15-minute point please check your biscuits to see if they are golden brown. Please watch your biscuits because all ovens are different.
- I like to brush melted butter on top of the warm biscuits. Serve warm and enjoy!
- The biscuits can be stored in an airtight container. They are best enjoyed warm.
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- I test baked with the Bob's Red Mill Cup for Cup, Great Value Gluten-Free Flour, King Arthur, Pamela's, Better Batter and Pillsbury Gluten-Free flour. The Bob's Red Mill flour, the Great Value Flour, King Arthur and Pamela's has sorghum flour in it, which is different from the Pillsbury gluten-free flour.
- The biscuits made with Bob's Red Mill, Great Value Brand, King Arthur, and Pamela's were not as fluffy and the dough was wetter. If you use any of the above gluten-free flour you will need to add ½ cup more flour to the recipe. So you will need 2 ½ cup of gluten-free flour.
- The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
- For dairy-free option use Smart balance butter or shortening, almond, cashew or coconut milk.
- For egg-free use Bob's Red Mill Gluten-Free Egg Replacer. The egg-free biscuits were not as fluffy as the regular biscuits but were still flaky and delicious!
- If Vegan use egg replacer, shortening/Earth Balance butter, and dairy-free milk. The Vegan biscuits were not as fluffy as the regular biscuits but were still flaky and delicious!
- You can batch make the biscuits and save some for later. Flash freeze the cut biscuits (unbaked) for 30 minutes on a parchment lined baking sheet before placing them in a freezer bag and putting them back into the freezer. When you are ready to make your biscuits bake the frozen biscuits for 15-20 minutes at 450° F. Please watch your oven because all ovens are different.
- I have the K&S Artisan Complete Pastry Cutter Set
- Mama says, "Check all of your labels!"
Debby says
Excellent! Easy to make. My son was thrilled to have biscuits again.
Debby says
These are awesome! I’ve made these so many times!!! I leave out the sugar because they were too sweet. My gluten-eating husband even likes these! Love, love, LOVE them!!
Leah Brockmeyer says
I love making this recipe and it is a staple in our home. Could these be made into donut holes and fried like regular biscuit dough?
Debra M says
I am so excited to have a good biscuit! These are amazing, easy, and taste just like southern biscuits. Being GF I have said, I would love to have a good, old fashioned biscuit. Now I do and I thank you!!! I’m so happy!
Kate Mosley says
I’ve been making biscuits almost my whole life and have only embrace GF diet full time for the last 6 month. This biscuit recipe was a total surprise hit! I made my fully vegan and baked in a cast iron skillet preheated with coconut oil. They came out crunchy and delish. Will be serving these to the whole family for Thanksgiving!
Lacie says
Oh My! We’ve been gluten free for a while now and were missing biscuits in our life. Thank you for this recipe. These are the best!!
Charlene says
finally after 3 years, a real biscuit. I’m going to try making slices of bread out of this recipe I personally. the biscuits DONT stick to your teeth.
Kelsey says
Best biscuits ever! My entire family loved these. I left out the sugar and added herbs. We ate them at a topper for chicken pot pie filling.
Lisa Legg says
This is my go-to recipe for gluten free biscuits. My husband loves these. Saturday morning calls for biscuits and hot applesauce! Thank you so much for this wonderful recipe.
Linda says
These are so good, I being a lazy cook and the dough seemed a bit loose so I just smooth out into a square on paper and baked that way. So light and fluffy. So good. I will be making these for my sandwich machine biscuits. Plus just eating them as is with butter, or anything else. Did just use one in a meatball sandwich…. just great.
I will be trying the cinnamon ones for sure.
Linda says
I am new to gluten-gree baking and I overbaked these a bit. They were still light, fluffy, and amazing. I really appreciate the tips like not to roll the dough out. Thank you.
Janet says
I made these, this morning. they are delicious. As we are in South Africa, I’m not sure why, but it could be due to the flour mixture we get here, the biscuits/ scones could not be cut out, so used a muffin pan and they were perfect.
Ali says
I never leave reviews but this needs one. They’re perfect. I used cup4cup. Right before bed, warmed up, with butter and jam? I could cry.
Dianette says
I was really impressed with this recipe! For over two years, I’ve been trying to find a gluten-free biscuit recipe that taste delicious and doesn’t fall apart. This was easy to make, and it came out flaky without falling apart. I used the King Arthur gluten-free measure to measure flour. Truly delicious! Thank you.
Olivia Faria says
I can’t believe how yummy these are. I used King Arthur GF flour (w/ the extra 1/2 cup as advised) with Miyoko’s vegan butter, and I’m so happy with the texture and taste. Thanks for the recipe!
Dale MW says
see previous
Dale MW says
I love these biscuits and have made larger ones that I’ve used for sandwiches. I just pat it out after folding and cut the biscuits into rectangles.I appreciate all the alternative suggestions as I have made it with almond milk, coconut oil, flaxseed instead of egg although egg gives a more tinder biscuit, and coconut sugar. As I use copper grilling sheets, and I think my oven runs hot I bake the biscuits at 425 for 15-17minutes.
Medallio says
Hello, Smart Balance has ingredients in it that my mother can’t ingest and I don’t want to use shortening per your suggestion. My mother uses Earth Balance. Would these biscuits work with that dairy-free butter?
Audrey says
Hi Medallio! Yes you can use any brand of dairy-free butter with our recipe. I hope you enjoy it!
Bonnie Borgman says
made these biscuits this morning and they are delicious!!!
Carol Rhodes says
the best gf biscuits ever. After 35 yearsof trying all recipes and even the awful gluten free bisquick….I love these biscuits. Even great after frozen.
Maggie says
This is the very best gf biscuit recipe I’ve made. The family loved them!
Sandy Forbis says
Love these biscuits. I used Cup4Cup and they taste amazing. In the past I would bake them and then freeze. But this time I flash froze and baked and that was the way to go. I double the recipe to make some for myself and my daughter who has celiac. Thank you.
Rick Irish says
made them vegan and gluten free … the family loved them
Brandy says
My husband just found out last week he has Celiac’s. So he is still in a little shock and thinking of all the things he will never have again. I made these tonight because breakfast for supper is one of our favorites and with five kids it’s easy. The biscuits were a huge hit. All the kids liked them too. I used Bob’s Red Mill 1:1. He was so excited to know he can still have a biscuit. Thank you so much!!
Terry says
I am so happy to be able to eat biscuits again!
These are light and fluffy. Never know these are gluten free. I have even made cinnamon biscuits. After patting them out sprinkle with cinnamon sugar and again after each fold. Very good for breakfast!
Emily says
This is seriously the BEST biscuit recipe!! I make mine also dairy free and they’re delicious!
Bri says
These biscuits turned out AMAZING!!
Heidi says
wow these are so good! had to make them as drop biscuits but they are amazing, thanks for the recipe!
Zoe says
Made biscuits for the first time today. They came out perfect and taste delicious. For anyone that likes scones these are like them, which for me is great, as I can eat them as they are and dip them in gravy, or throw in some sultanas for fruit scones on some strong grated cheddar for cheese scones. With the British scone recipes they tend to go hard really quickly. Definitely recommend it for both uses. Thank you.
Elizabeth says
This is my go-to gluten free biscuit – they are easy to make and DELICIOUS! No weird ingredients, and they come together quickly. Also very easy to turn into cinnamon biscuits (see her recipe for those – yum!!).