Gluten-Free Buttermilk Biscuits {Dairy-Free Option}
Published
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 1/2 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.
- 1/2 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 recommend Pillsbury gluten-free flour—it yields the fluffiest results. Other blends like Bob’s Red Mill, Great Value, King Arthur, and Pamela’s contain sorghum flour, which makes the dough wetter and the biscuits less fluffy. If using one of those, increase the flour to 2½ cups.
- Always use the spoon & level method to measure flour: spoon it into the measuring cup, then level with a knife. Avoid scooping directly from the bag—it packs the flour and throws off the ratio.
- For dairy-free, use Smart Balance, shortening, or a plant-based milk like almond, cashew, or coconut.
- For egg-free, use Bob’s Red Mill Egg Replacer.
- For a vegan version, use both an egg replacer and dairy-free butter and milk. Vegan and egg-free biscuits won’t be quite as fluffy, but they’re still flaky and delicious.
- I have the K&S Artisan Complete Pastry Cutter Set
- Mama says, "Check all of your labels!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! My husband is gluten free and it’s been over a year since he’s had a biscuit. These look delicious and are light and fluffy. The biscuits rose really well.
We used King Arthur’s gluten free bread flour and it worked great. I did need 1/4 cup additional flour.
We halved the recipe and it worked great (I beat the egg and then only used half).
Great recipe. We are very excited to have found it.
I woke up craving a bacon egg and cheese biscuit and this recipe hit the spot! It’s the only recipe I’ve tried for biscuits or rolls that so closely resembles the non-GF version.
I followed the directions and ingredients as written, using King Arthur brand so using 2 1/2 cups (I tried to get Pillsbury and realized when I got home that the package was 6 months expired 🙈). I minimally handled the dough, didn’t roll, and used a cast iron pan with the biscuits touching.
The biscuits didn’t seem to rise much, so they were not as tall as would be ideal for a sandwich (and my husband thought was denser, but I didn’t notice), but they were still amazing. I’ve had the same problem with other recipes I’ve tried so I don’t ding the recipe, it’s more likely my ingredients or technique…
For the rise, I wonder what could have caused it so I can prevent it in the future? Ive followed another scone recipe that called for a rest in the fridge once the disc was formed so the GF ingredients would soak up the liquid better… I wonder if that would help here?
Hi Jackie,
King Arthur flour is a very starchy flour which means it will absorb more liquid. I suggest adding 1-2 more tbsp of liquid in your next batch. I wouldn’t recommend adding more resting time. If you’re up for changing your flour, Pillsbury gluten-free all-purpose flour is what we use on most recipes.
I used my own flour blend and it was definitely too wet. I missed the extra 1/2 cup comment while baking with a 3 year old lol but added some rice flour and scooped out piles with a spoon onto parchment. They somehow still turned out delicious!
Delicious biscuits!! I’m so pleased to find such a great GF biscuit recipe.
I made these with Bob’s Red Mill ( 1 for 1) because that is what I had handy. Followed recipe and with suggestion of adding extra 1/2 c flour They were amazing! I’ll definitely use recipe again!!
I made these with KA flour, used the extra 1/2 cup that was recommended and they were way too dry, wouldn’t bind together. Added a couple more tbsp of buttermilk to make it stick but after baking it was too dry. I would stick with the original recipe next time and not add the extra half cup.
I love this recipe!! Thank you for all the detailed information, as I am a novice GF baker. I used the gluten free flour blend from Target’s good & gather. Like the other brands you mentioned, it needed more flour than the Pillsbury brand. To make it dairy free, I used plant butter and almond “buttermilk”. I also rested the biscuits in the fridge 10 minutes before baking to help the flour absorb the liquids. It obviously didn’t take exactly like traditional biscuits, but it was absolutely delicious.
Thank you so much for an easy to follow and absolutely DELICIOUS recipe! I accidentally overbaked mine, but they still turned out great. Very soft & fluffy, which is unusual for gluten-free foods. Loved it. 10/10
Would powdered buttermilk (mixed with water as the package states) work in this recipe?
Hi Brenna, The flavor and texture will likey be compromised.
Love this recipe! Can you make this with diced ham and cheese? Would you need to tweak any of the ingredients or just add in the shredded cheese and ham?
Hi Tracey, that should work. Sounds delicious!
My celiac daughter loves this recipe. I honestly think they taste better than most glutinous biscuits anyway. The batter is suuuper sticky, but worth the work.
I have been looking for a good gluten free buttermilk biscuit recipe for years. A hundred years ago when we moved from Texas to Colorado, I was still baking with regular flour and only had to make slight adjustments for altitude. When we became gluten free roughly 5 years ago, I tried every trick in the book to make biscuits comparable to those I used to make but was unsuccessful. Then I ran across your recipe. I will say in all honesty, it is hard for me to tell the difference between these and non-gluten free biscuits. I am delighted! Thank you so much for sharing your recipe.
I added 2 eggs and only one Tbsp of sugar with excellent results using Bob’s Red Mill GF flour
I recently found you and this is the first recipe i’ve looked at and it looks amazing.
I also can’t have tapioca starch/flour and that’s in retry much everything gluten free.
could i make my own all purpose flour with just rice flour, potato starch, milk powder and xanthan gum and it still be a similar consistency and taste or should i add in more flours/starches to replace the tapioca?
Hi Bree, That’s tough! Your own blend could be fine but maybe also add a bit of oat flour, for more structure. Add 1/4-1/2 cup oat flour for every 1 1/4 cups of rice flour in your homemade recipe.
Hello! I have a question for the milk substitution. I’m also allergic to tree nuts and soy, what milk options would you suggest for coconut or oat milk? Is there one you encourage more than the other?
Hi Flora, A few reviewers have subbed oatmilk with good success.
Finally a great biscuit recipe, that’s a keeper. Thank you. I
I added some herbs to the tecipe and it was a nice compliment with our homemade clam chowder.
these were so good. Lightly crunchy outside while soft and not doughy inside. plan on using this as a base recipe for a thousand other things I’ve been wanting to do.
I, nor my renter, like the flavor of vinegar or lemon juice in our Biscuits just to mimic buttermilk. I have not tried using just plain whole milk. Would I just add a little milk at a time untill the dough is the right consultancy? We also do not add sugar to anything as we are both diabetics. Will these gf Biscuits raise as well without the sugar?
Hi Kay, Some reviewers have left out the sugar and reported their biscuits turned out good! These are buttermilk biscuits, so we recommend keeping the buttermilk part 🙂
Delicious! Great instructions and helpful hints; especially regarding flours, mixing and non-dairy! I followed to a tee. Came out beautifully; not quite as golden brown, but very delicious and good texture. I made 7- 3” biscuits and chicken sausage patties to go inside. They were firm enough to stand up to being a sandwich and soft and fluffy inside. Definitely will be our new recipe and will put some in the freezer, too. Enjoyed people’s comments and ideas. Heard myself saying to myself while working, “Friend, do it this way.” Thank you!
These are the best biscuits, ever!! I have made these 5 times this year so far and they’re amazing. I used King Arthur, Almond Milk, Coconut Sugar, and Flax Seed for Egg. I also added 1 TBS of honey which I think makes them taste better! They’re so soft, fluffy, and the only gluten free biscuits that make me forget I am gluten free. Thank you so much!
Wow! Thank you so much- I was looking for another gluten free biscuit recipe. I started having my yum yum desires a few days ago. I like my old recipe but due to the gluten and dairy free restrictions I have, I always squint my eyes when I take them out the oven. I was so happy to see these come out. Thank you so much and I will make these again. Will try your cinnamon biscuits soon 🙂
I love these. They are quick and easy and fun to adapt or eat as is. I make them as a side or mix with pepperoni and cheese, or other things, yum!
I love this recipe! Every time I make a stew or soup (today chipotle kohlrabi soup) I bake these for the family. This time I added a good old grated cheddar and a few chopped jalapenos.
I grated the chilled butter…so it was so easy to mix. Here in Canada I used ‘Cloud Nine’ gluten free flour. THEY WERE FLUFFY AND PERFECT!! I have never left a review before. No one knew they were GF. I used to bake Gf and non GF. Now it’s just all gluten free….so much easier. Thank you again!! Will be a follower.
I used Cloud Nine as well, turned out great. So excited.
This is the best GF biscuit recipe I’ve ever made!!! My husband and family love this recipe! Thank you for the perfect biscuits!
I use the GF Outrageous Baking Flour. It’s the best baking flour I’ve found!!! It’s manufactured in Colorado, and I live at 6500 feet in Colorado, so I don’t know if it’s the flour created at high altitude that makes it the best I’ve ever used, or it’s just great baking flour? I would love for Audrey to try the Outrageous Baking flour and see what you think.
Thank you Mary Ann! Thanks for the tip about that flour!
I love this recipe, I used Bobs Red Mill 1 to 1, didn;t have butter so I used Parkay margarine, no buttermilk so added lemon to my milk and wow were these so light and fluffly, this recipe is definitely getting added to my gluten free recipes
I’m wondering if I could use lard instead of butter.
Hi Cheri, you could try!
I made this recipe as biscuits using King Arthur Flour and they were really good.
We then used the dough to make dumplings for chicken and dumplings and it worked great!
This is a great GF recipe.
This recipe is easy to make and the biscuits taste great. I followed the recipe exactly I am impressed with the look and taste. thank you I can now have biscuits and gravy for breakfast again.
Yummy! Thanks Robin!
this my favorite biscuit recipe. I would recommend it to anyone to try to make it.
Made for my daughter in law and she loved. requested recipe and i sent. love all the tips.
Great recipes…..you. Have a cookbook?
Hi Vera, Audrey has a cookbook you can access here: https://www.mamaknowsglutenfree.com/cookbook/
I have switched my nondairy butter in this recipe to refined lard by Goya to have animal fat. I still use my nondairy buttermilk as instructed and it turned out amazing!
I have the King Arthur Gluten Free AllPurpose Flour with NO Xanthan gum because I have a corn allergy. Is there something else I can add to the flour to replace the xanthan gum?
Hi Reanna, you can try guar gum or psyllium husk.
I made the recipe with 1 tsp psyllium husk powder and 1 tsp ground flax added to the milk in lieu of xanthum gum. Turned out great.
I made the recipe with 1 tsp psyllium husk powder and 1 tsp ground flax added to the milk in lieu of xanthum gum. Turned out great.
For flour I used 1/2 cup potato starch, 3/4 cup tapioca starch, 3/4 cup xtra fine brown rice flour.
Best gluten free biscuits I’ve ever made! Great recipe
Thank you for the high praise Lexi!
It is so hard to find truly delicious bread recipes. The entire family LOVED these!!!!! I did the cast iron version and made sausage gravy on the side. They were to die for!!!
INCREDIBLE!! Best GF biscuits I’ve had in 10 years. And so so easy! Recommend this recipe & brush with butter about 5 minutes before finished baking
So glad everyone loved them!!
Amazing!! I made this recipe with Bob’s Red Mill flour ( with the recommended 1/2 cup more flour), Earth Balance dairy free butter, half Nut Pods original creamer + So Delicious boxed coconut milk + white vinegar. My son and I have never tasted a better GF/ DF biscuit!! They rose like a normal bicuit and had that buttery, flaky texture. Delicious! Thank you for this recipe!!🙏
I didn’t read fully and used Bob Red Mills and didn’t adjust the flour quantity. The mix was quite wet, as described above… BUT I did them as a drop biscuit and didn’t shaped them. They were still pretty good! Going to remake with a different flour next time.
Thanks for such thorough tutorial on these biscuits. I’ll look for the Pilsbury GF flour. I do usually use Bobs one to one. But I don’t want to mess these up. I want to bake them to mix with cornbread in my cornbread dressing to go with a Christmas turkey dinner. Most of my friends are GF.
Best light, flaky Gluten Free biscuit recipe I have tried.
We recently discovered my 21 YO daughter cannot have gluten. I have tried a couple of other recipes that called for rolling the dough. Flat, tough, hockey puck biscuits!
I absolutely adore this recipe! They turned out perfect! We had biscuits and gravy for dinner last night. My daughter ate one by itself as well as one with sausage gravy. She said, “Mom! These are amazing!”….and they truly are! Thank you! <3
I have made these biscuits several times using King Arthur Gluten Free Flour, and they always come out great, but I accidentally used King Arthur Gluten Free Bread Flour to make these yesterday, and they came out even better than they normally do! They were very soft and fluffy, and rose quite a bit higher than they usually do. My very picky 11 year old celiac daughter begs me to make these biscuits for her weekly! She can’t get enough of them.
Mindy did u follow the original recipe to a T when using the King Arthur bread flour or did u add extra flour? can wait to try a real gf biscuit. ordered the KAbread flour off Amazon.
Thanks Mindy! Sounds like a win/win!
Looking forward to making these for Christmas! I am avoiding dairy and gluten, and my daughter is no gluten and sugar so we have a lot of restrictions! Can I substitute coconut sugar?
Hi Stacy, we have not tried that, but it could work!
Thanks Audrey! Just tried your recipe. Personally, I enjoyed making them but for me, two tablespoons of sugar is unnecessary and I have not seen a southern recipe previously with two T of sugar for that small amount of batter. I live in Nashville part of the year, so to each, their own! Regardless, thank you for your creativity, and sharing the love! Cheers!
Hi Edward, the extra sugar helps bind the biscuits and keeps them moist and tender. Unfortunately, GF flours usually need quite a bit more hydration than traditional wheat flours, and the extra sugar really helps prevent dryness.
They were delicious! I used Bob’s Red Mill and didn’t have anything to make buttermilk on hand so I used regular milk, but it still turned out great. Thanks for the recipe!
I have made this recipe several times and feel like it takes a little trial and error. I use Pamela’s Flour and I choose it over and over again bc my end result tastes better.
I found out tonight just how much better they turn out when I don’t overuse flour. I also restrained myself from over mixing and they turned out AMAZING. They have always tasted good but they are much fluffier. Love this recipe!
Idk what went wrong but these were dry and fell apart. I used Kings Arthur because it’s lower in protein than pillsbury (my son has a rare disease and I need lower in protein). I made buttermilk with almond milk. I used one real egg and one Egg Replacer substitute (I doubled the recipe). I had hoped having some egg in it would keep it fluffier but going all egg replacer would have been lower for me. It also only made 17 biscuits out of 24 expected. I need these to work for my sons PKU diet and another family member who is gluten free. Any tips?
Hi Alicia, we recommend measuring the flour using the spoon-and-level method or a kitchen scale for the best results. Scooping the flour into the measuring cup can compact it, leading to up to 20% more flour in the recipe than desired. The total amount of biscuits you get out of the recipe will largely depend on how precisely you pat out and cut the dough, but again, we suspect that the extra flour created the problem here.
I used BRM gf flour since that’s what I had I added 1/2 cup extra flour as specified. I had to add more buttermilk (1/3) cup to get all the dough to come together. The biscuits were golden brown on the bottom after baking for 20 minutes and did not brown on the top. They tasted pretty good but were dense.
I will try this recipe again using the Pillsbury gf flour and probably have better biscuits. All in all good recipe.
Could you do drop biscuits and just spoon the dough onto a cookie sheet for baking?
Hi Denise, it could work!
I made these yesterday for my daughter who is vegan + gluten free. She is over the moon happy with these, as she gave up biscuits long ago, so I made them again today! Used plain soymilk with vinegar, Just Egg (liquid plant based egg substitute, super easy and Miyokos Salted Vegan Butter. I coudn’t get a photo as she ate them right from the cast iron skillet! Thank you for all the tips and substitutes! Can’t wait to try many of your other recipes! Thank you! Thank you! Thank you!
Awesome biscuits, awesome recipe, awesome instructions!
I found out recently that I need to exclude gluten from my diet so I am excited to try this recipe. I am wondering also if you could use this recipe to make chicken and dumplings. I always just put in canned biscuits and am really dreading life without dumplings.
Hi Donna, check out our gluten-free chicken and dumplings recipe (click here!)
These are great. Can I make the dough the night before?
Haven’t made it yet but want to know if the dough can be made a day ahead?
Hi Lori, sure! We recommend freezing the unbaked biscuits, then baking them straight from frozen for 15-20 minutes at 450°F!
Just pulled these out of the oven and they are stunning! Fluffy and light. I couldn’t wait so I tore off a piece and they taste delicious. Also this recipe is so easy to follow and quick to whip up. Thanks “Mama!” Love your blog <3
These were ok, nothing great and not what I was expecting. I followed the recipe to a T. Used king arthur 1:1 and followed the notes on which flour I was using. They didn’t have a great rise, won’t make them again. They weren’t awful, but not something I would use costly ingredients and spend time on. If I could post a picture I would. Not sure how they have all these great reviews.
Hi Sasha, we really recommend Pillsbury or Better Batter here for the best results. As we said in testing, the King Arthur Flour biscuits did not rise as well or turn out as fluffy. We hope you’ll consider giving the recipe another shot!
Can this recipe be used to make monkey bread?
Hi Alex, it should work!
The best GF biscuit recipe ever! I’m a bit lazy and I do everything in the food processor. These are Amazing! Flaky, fluffy, tender and delicious. Thank you ❤️
I look for your recipe every single time I make biscuits. You have given me the ability to enjoy one of my favorite meals again. Thank you so much ☺️ very grateful for you.
These are the best!! I use this recipe all the time, thank you.
Followed to a T, all I ended up with were tan pucks. ☹️
I would give it a better rating because it works for so many, just not myself
Hi Kris, hard biscuits are usually the result of adding too much flour. We recommend measuring using the spoon-and-level method or a kitchen scale if you have one. This dough is meant to be pretty wet, so we do not recommend adding any additional flour!
Delicious!!!
When placing them on a pan/iron skillet, do the sides touch or set them apart?
Hi Misti, separate them a little bit to give them room to puff up!
I’ve made this recipe many times and I’m always shocked at how good the biscuits turn out! My husband has been gf for most of his life and after trying several recipes, he likes these the best!
Tonight I added a quarter cup of cheddar cheese to the flour mixture which turned out absolutely delicious.
My husband has been wanting a good gluten free, dairy free biscuit for a long time and your recipe is the best! Thank you for the tips on the best flour, the way to spoon the flour, how to handle the dough, etc. They turned out so great. Thanks so much!
These were really good! I used the Food Lion Nature’s Promise GF flour mix because it’s what I had, ghee and Bob’s Red Mill egg replacer. They were yummy and a whole table of non gluten free folks scarfed them down! Thanks!
Biscuits have seemed unattainable since being diagnosed with Celiacs. I have never even attempted to make them, but I found this recipe and it sounded simple enough. My husband does not eat gluten-free and he LOVES biscuits. For Father’s Day, I decided to give this a try since he requested biscuits, and I bought store-bought biscuits as a back up haha. Well, these turned out incredible!!! He is very honest when something doesn’t taste quite right, so I was nervous, but he absolutely loved them. I made them with Better Batter flour in a cast iron pan. I used a wide mouth mason jar to cut them, and they were just so, so good! They taste incredible, and they look incredible. I wish I could post a photo of what they look like! I am just in awe! I have made them 3 times since 😂 they are so easy, and delicious every time! Thank you so much for this recipe!
I used 2 cups gf half my recipe half trader Joe. dough was wet so I put in 9 x 9 parchment lined pan . baked 25 min very good ! tall biscuits made 9 lg I served with sausage gravy !
Can you make these with lard?
We have not tried, but it should work!
can’t wait to try this recipe, great info!
Great biscuit recipe! I love every recipe I’ve tried! I share the baked goodies with friends, and they compliment how good gluten free baking tastes. Thankful for these recipes!
These were excellent! light and fluffy inside with a nice crisp crust. I used a homemade all purpose gluten free flour mix from the book “Gluten Free Artisan Bread in Five Minutes a Day”. I also used coconut oil in replacement of butter. Lastly I used a teeny bit less (3/4tsp) salt and apple cider vinegar to make my almond milk into buttermilk. thanks so much for this quick and easy biscuit recipe, it was a hit!
Bear with me for this comment as I took some different methods to create these biscuits. I had a different brand of 1 to 1 GF flour I used, and even added the extra 1/2 cup as a precaution (after reading the other comments) I also used a food processor to blend the flour and butter first, then whisked all the other ingredients together. Omitted sugar, because it makes my eczema flair up, and I sifted the flour which I probably shouldn’t have done. Didn’t have BRM egg replacer so I made a flax egg instead, used the vegan buttermilk as described and…..it turned out fairly good! I’ve already eaten 3 of them so far and I think my batch just needed an extra teaspoon of salt. The flavor was there but not quite. Had the biscuit texture inside so that was awesome to see. I also baked them for exactly 15 minutes so they wouldn’t burn on the bottom. Next time I’ll have to use Bob’s GF flour to possibly have it taste extra good. Thank you for the recipe and taking the time to read!
My family loves this recipe and only one of them is gluten free. My problem is that 99% of the time the bottom of my biscuits burn. Any suggestions?
Hi Nila, what kind of pan are you baking them on?
Perhaps if I could find this flour, this attempt wouldn’t have been such a big waste of time and resources. i just ended up with a sticky gooey mess stuck to the parchment paper, and probably a fourth of the dough washed fown the drain trying to get this awful textural goo off my hands to get more flour sprinkled. After the second sprinkling, I gave up and it went in the bin. probably worth the $$ to pay to buy GF biscuits.
Hi Carol if you used Bob’s Red Mill, Great Value Brand, King Arthur, or Pamela’s, you needed to add 1/2 cup more flour to the recipe, as per the notes!
Very goey and messy. I followed to a T.
Hi Marie, what brand of flour did you use? Please refer to the recipe notes for tips on using different brands of flour from the ones recommended. Different brands of GF flour require different levels of hydration, and it sounds like yours may have needed a bit less!
Great recipe
I used Krusteaz‘s gluten-free flour mix. I was so excited to have biscuits with our ham and beans tonight. But disappointed with the biscuits texture and flavor. I did like your instructions on how to mix, flatten and cut the biscuits out. It worked great.
I will have to try a different gluten-free flour mix that you and others have recommended.
Delicious, moist and easy to make
Perfect biscuits!!! I used cup4cup and they taste almost exactly like my biscuits made with AP flour. I’m so excited to have found a GF recipe that makes fluffy biscuits and sturdy enough for a breakfast sandwich. This is a great recipe to please gf & non gf eaters!
I just made this biscuit with phillsburry
Turn out really good
Thanks for sharing the recipe
These were awesome! They taste the same as gluten buttermilk biscuits and I’m so happy to have some that I can safe;y eat. I used Sunset GL all purpose flour.
I made these biscuits yesterday & was so delighted with the result! So easy to make & so delicious! I used Robin Hood gf flour as that was what I had on hand. Amazing biscuits!
Hi! You stated that you tried Better Batter, but did not give the results of that particular flour blend. I would appreciate your opinion on using this one as well.
Thanks!!
I would like to know the answer to this too!
I have been making biscuits using Bob’s Red Mill but was not overjoyed with the taste. I made this recipe today and am very happy to find a much better alternative
I used Cup4Cup gluten free flour and reduced the sugar from 2 tablespoons to 1 1/2. They are light and fluffy (Yay!) and have a great flavor. I used a food processor to carefully mix the ingredients and it worked out beautifully. Like you said in the instructions, the key is not overmixing. The food processor is quicker.
I am the only one in my household who needs to eat gluten free, so I will freeze them on a pan, then put them in a freezer bag for later use. I like to take one out the night before to thaw for breakfast.
Thank you for a great traditional biscuit recipe.
I’ve been so wanting a biscuit for breakfast. I tried Mama’s. They were so good! Even toasted the left overs with jam every morning. What a treat!
I have made these biscuits a number of times now and they turn out great every time. I use Pillsbury‘s gluten-free flour and ghee that I make from Kerry Gold butter. It is so satisfying to be able to have such a tasty bread product.
These are perfect every time! This is a go to recipe for our family now!
Finally found a gluten free biscuit recipe that tastes great! I’ve tried many but this is the best!
First try at gluten free biscuits. Followed the recipe – the only exception was I mopped the biscuit tops with buttermilk before cooking and let them rest in the refrigerator a few minutes while I finished up a few other dinner items. These are great! No one would would know they were gluten free. Thank you!!
These biscuits are super fluffy and delicious! Such comfort food!! I used Erika’s gluten-free flour blend from http://www.alittleinsanity.com, which is what I mix up and keep on hand at all times. I also used homemade cashew milk with the recommended Tbsp. of white vinegar stirred in as a buttermilk replacement. I can eat butter, so I didn’t substitute that. My biscuits were large, because I don’t have a biscuit cutter and used the rim of a glass instead, so the recipe only made 6. Because they were so big, I turned the preheated oven down to 425 when I placed the biscuits inside. Baking time was 30 minutes (I started checking at 15 minutes and kept setting the timer for 5 minutes at a time until they were golden). I will definitely be saving this recipe and repeating it often!
I used Bob’s Red Mill and it was excellent! I put fresh ground black pepper in melted butter with Braggs 24 herbs and spices, my family loved them!
Best Gf biscuit recipe! So easy to make and tastes exactly like a non gluten free biscuit. I make mine in a cast iron skillet and they are perfect every single time!
The biscuits were fabulous! I used the Pillsbury GF flour, ghee that I make myself from Kerrygold butter and canned coconut milk with lemon juice for the dairy. It feels so good to be able to eat something gluten-free that tastes really good.
Have made these biscuits twice for biscuits and gravy in the morning! The biscuits are amazing. I’m not gluten free but my husband is now. Been switching everything we make. These biscuits are good the next day and the next! I use America test kitchen flour blend that you make. Everyone in the house from kids to adults like these biscuits. Definitely recommend making them! Thank you.
I always struggled to make good, fluffy biscuits. So I was a tad nervous trying gluten-free ones. But oh my goodness, they turned out amazing on the first try! Thank you for the detailed directions, and the note to add 1/2 cup more flour (I used Measure For Measure). I did also throw in the xantham gum even though it technically is in the flour already. My husband and I loved them, and you can’t even tell they’re gluten free!
worked beautifully! tasted great, not like cardboard at all..I used the suggestion of 2.5 cups of flour since the flour I chose was King Arthur. next time I will try using Bob’s red mill. I also used almond milk with vinegar to substitute buttermilk and again great results, no weird taste at all. fantastic recipe! thank you!
These biscuits are probably the best I’ve ever made… either regular or gluten-free. The dough was a breeze to work with. I didn’t have the recommended Pillsbury flou, so I used what I had and added the extra 1/2 cup flour. Several comments regarding the dough being too wet, which it was initially. I knew from past experience that sometimes you need to let gluten-free doughs rehydrate. So I let it set for a few minutes, and it went from wet to sticky like the recipe indicated.
I love these biscuits. I used King Arthur GF flour and did not know to add extra flour and they turned out fine. Will make them again. Thanks
Used cup 4 cup so I add a little extra, blue bonnet plant butter, unsweetened almond milk and vinegar. yield was 7 biscuits with my cutter, dropped the oven temp 25 degrees to compensate. They were golden in 10 minutes. Left them in 3 extra minutes, that was my mistake, the bottoms are dark. Very happy with the texture and taste!
I plan to make these soon.
One question – why not scoop the flour out of the bag with my measuring cup?
Hi MJ! Flour gets packed pretty tightly when inside the bag. More often that not, you end up using too much flour when you scoop it out directly from inside the bag.
Easy to make, comes out delicious every time.Definitely worth making!
Delicious!!
I really like all the details. it makes it easy to make!
I made this recipe for gluten free biscuits. I used “palmel’s flour and followed the recipe. the dough came out extremely sticky, to the point that is stuck to parchment paper and my hands. I applied flour to the dough and my hands while working the dough. I might have added and extra 1/2 cup of flour to make the dough manageable. The biscuits came out small, tough and tasteless. What could I have done wrong to make the biscuits so bad. Any suggestions are welcome.
Hi Lori! There’s a chance it could be the type of gluten free flour used. It’s common to experience different baking results depending on the blend you choose.
So happy I found this recipe! Best gf biscuits ever. I tried putting a couple of biscuits on top of the turkey pot pie mix, and baked in the oven. Also delicious.
i adore this recipe!! i’m a baking fanatic in high school and my father went gluten-free a few months ago. these are near identical to regular biscuits. i added black pepper and half&half for something extra. this got me ready for basketball practice, too. super filling! thank you!!
Finally, I can have Southern Buttermilk Biscuits again!! These were easy to make and they were delicious!!
These are absolutely the very best GF biscuits I’ve ever had! I made a double batch yesterday for Christmas and Wow! Tastes just like the “regular biscuits” I used to love back in 2006 before being diagnosed with a gluten allergy.
Thank, Audrey!
These came out really great. I used Bob’s cup for cup, Crisco, and oat milk with lemon juice. Keeping this to use again and again!
I absolutely love these biscuits! I wanted to provide some feedback for other bakers…..
I used King Arthurs as I found Pillsbury really hard to get a hold of for some reason. I have made these three times so far. The first time, I did find them a bit bland and flatter than I’d like, so going forward I added an additional 1/2 tblspoon of baking powder and a whole additional teaspoon of salt. I also make sure to use salted butter to brush them with when they come out of the oven. It might be because of using King Arthurs, but the added baking powder made them rise up really nicely, so they were fluffy but also flakey and buttery. In the end, these bake up darn near exactly like a traditional buttermilk biscuit. This recipe will be bookmarked forever!
Made these for my daughter in law for our family Christmas breakfast. Easy recipe and the biscuits had a great flavor. Thanks for sharing the recipe.
I’ve only made biscuits from scratch maybe two times in my entire life. This being the third. They turned out great.
I did read all notes but I had to use King Arthur.
I halved the recipe. It was WET. I decided to place the dough on a greased cookie sheet and lightly pat it down into a square.
I baked per direction. I saw that it looked very drop biscuit-like. I cut into 4 pieces.
Even though the top “crust” was drop biscuit texture, the inside of the biscuit was traditional soft fluffy biscuit. AMAZED. It worked out absolutely perfect for our sausage gravy and I will probably use this recipe often! Thank you!!! (Perhaps I’ll make it with the recommended flour next time!)
Wow! I do not miss the gluten in these. I used Cup 4 Cup gf flour and the dough was super wet so ended up using about an extra 1/4-1/2 cup flour. Will absolutely be making these again. Thank you so much!
I made them again, added an extra egg and bit more butter and didn’t tell anyone they were gluten free. WOW! Thanks for the recipe, delicious.
Finally! A delicious, gluten free, truly authentic southern biscuit recipe!! I have attempted so many gluten free biscuit recipes over the years and thrown away so many bad gluten free biscuits! These biscuits are SO good and fully husband approved! Thank you Audrey!
Ps. I used King Arthur Gluten Free Baking Mix and followed your recipe for all additional ingredients.
Finally a gf recipe that is delicious and easy
OMG! These biscuits are delicious and so easy to make. I’ve tried other recipes before but this will be my go to. I’ve missed having a pan of warm biscuits and you have brought them back. Thank you!
Can these be made with regular milk instead of buttermilk?
Hi Dawn! 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.
Excellent! Easy to make. My son was thrilled to have biscuits again.
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!!
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?
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!
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!
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!!
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.
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.
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.
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.
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.
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.
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.
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.
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!
see previous
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.
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?
Hi Medallio! Yes you can use any brand of dairy-free butter with our recipe. I hope you enjoy it!
made these biscuits this morning and they are delicious!!!
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.
This is the very best gf biscuit recipe I’ve made. The family loved them!
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.
made them vegan and gluten free … the family loved them
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!!
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!
This is seriously the BEST biscuit recipe!! I make mine also dairy free and they’re delicious!
These biscuits turned out AMAZING!!
wow these are so good! had to make them as drop biscuits but they are amazing, thanks for the recipe!
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.
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!!).
We’ve made these twice. Once with the recommended Pillsbury flour and they were good. The second time we used the ATK flour blend and they were the bomb! Highly recommend using that blend if you can. It takes a bit to make it but it’s been worth it.
I have been reluctantly going gluten free. I tried your recipe and these biscuits are probably what made me not look back. At first I thought I had too much liquid, but it worked out. I was SO excited when I checked the oven and the biscuits were tall and airy!! The texture reminds me of something like angel food cake. They are light, airy and slightly spongy. I love them!!
I made these for my fiancé, and he absolutely loves them. Now he wants me to make them with gravy for his birthday every year! Haha. They’re absolutely delicious and I love making breakfast sandwiches with them.
just like her gf white bread these biscuits cannot be matched by any other gf biscuits out there. for over 5 years I have been making gf food for my bride and have tried/experimented with a very large number of recipes that are not even in the same world as these two… thank you for posting these.
David
Wonderful!
These are as close to real buttermilk biscuits as I can get with gluten and dairy restrictions.
This is truly a great gluten free biscuit! Like the many other raving reviews, they turned out so well and tasted like, well, BISCUITS! I’ve tried so many different recipes since going gluten free and this is a winner in my book! I used a gluten free flour blend from a local to me company, and just added extra till the dough felt right. Perfect for sausage gravy, or butter and jam, or sandwiches, whatever you use a biscuit for!! Thanks so much 🙂
I’ve bookmarked these! Just made them tonight and have already eaten two of them. what an amazing biscuit! 7/23/23 is turning out to be a super duper day for me! (I made butter earlier, so I used the buttermilk I got from that. also used the butter in the recipe, then to top the biscuit once it was coming out of the oven. simply heaven!)
I tried this recipe today and I must say that it came out soft and fluffy! Everyone loved them! I will definitely try these again!
Amazing taste and easy to bake!
I made a half of this recipe with Cup for Cup gf flour. At the do not over mix point, I turned this out onto my floured silpat as a “shaggy dough” sprinkled top with flour as per directions. I folded twice, made the 1” thick round, cut with 2.5” cutter i had on hand. Then transferred to cast iron skillet with my off-set spatula. I have been gf baking for 19 years… These are the best biscuits ever! My husband and i both love them !
Made these and they were awesome! Thank you for sharing!
Very pleased with the recipe, tasted as it should with a nice crumb. I used Bobs Red Mill 1 to 1 and didn’t see your comments on adding flour until after they were baked. I brushed the tops with cream. Both sides browned nicely. Thank you for taking the time to share such a delicious biscuit recipe!
As a Southerner, I greatly appreciate your recipe and tips for making biscuits! Delicious and redolent of breakfasts before I developed the gluten-allergy that runs in my family! Love you recipes and website!
These biscuits are my go to. My picky teenager who is not gluten free even likes them. I make them a lot with sausage and gravy. Thank you so much!
I’ve made these three times in as many days. there’s no reason I should be eating this many biscuits. I’ve been sharing them, sharing the recipe, and making sandwiches, eating them with butter, freezing them…these are so much like “regular” biscuits that my non-GF wife eats them, too. WHEW AMAZING! I don’t have a picture because I eat them so fast. I have been making them square because I like that shape better for sandwiches, but no matter…either way is amazing.
These are the best gluten free biscuits I have ever eaten. My husband and I love them very much. I will definitely be making them again 🤤❤.
I was very pleasantly surprised with these biscuits! I did have to add about a half a cup extra of my gf flour blend and was terrified that I had ruined them at first, but they came out pretty good. we baked them for about 18 minutes, but should have taken them out a couple minutes sooner as they came out just a tad bit too dry. Lesson learned! Thank you so much! I will be making these again. I missed buttermilk biscuits so much!
Thank you Audrey! These were fantastic! I added an extra tablespoon of sugar and after the butter on top, also put a sprinkling of sugar. I used these for strawberry shortcake. I will make these again for savory purposes without the added sugar for sure!!
good morning, I will say that this recipe is a success and I am so happy I can have breakfast sandwiches again and no abdominal discomfort! Thank you so much for sharing your recipe! I used the King Author gf flour added the additional 1/2 flour, I also used buttermilk from when I made butter so it didn’t go to waste. I love this! Thank You Thank You!!!!
These are so tender and flaky! I froze my second batch because I ate the whole first batch in one day! I have bought your cookbook Audrey and I am enjoying it very much ♥ thank you for creating such delicious GF recipes and sharing them with the world!
So tender and flaky! I froze the second batch because I ate the whole first batch in one day! They bake better when fresh, but taste the same both ways. I have bought your cookbook, Audrey! Thank you so much for creating these wonderful GF recipes and sharing them with the world!!! ♥
You nailed that!!!!!!
I doubled this recipe and shared with a large group, and the people who are not gluten free commented how fluffy and delicious these were. Everyone loved them! I used Trader Joe’s gluten free flour and they came out great. I did have to add extra as mentioned about sorghum flour. Thank you for such a detailed recipe with great results!
use this recipe to make a gf biscuit crust for a breakfast pizza. family can’t get enough. it is so good. my wife is gf so I frequent this website to try and make homemade gf goodies. thank you for sharing all of your hard work developing recipes.
I just pulled these out of the oven. oh my! delicious!!! they are soft, flaky, and airy. I used 1 cup king arthur flour and 1 cup Anson mills flour. it’s been 8 years since I’ve had a biscuit. amazing!!
My sons children are gluten and dairy free. I have been cooking and baking for many years. Baking gluten free has been a challenge. I had pretty much mastered cookies and cake, but biscuits, yeast breads, pie crust etc were difficult. This biscuit looked so good, so yesterday I made these, actually got 13 biscuits, so I froze 12 for them and baked one off for me. I had it hot out of the oven with butter and raspberry preserves. I was amazed how good they were. I told my daughter in law, she could also use them to top a casserole or simply have sausage biscuits for breakfast . I did have to use almond milk for them, and it worked well with the white vinegar. I had king arthur gluten free flour, that one did not contain sorghum, so I used the 2 cups listed in the recipe. I told myself that if they tasted as good as they looked I was going to get your cookbook, and I am. Thanks again for all the notes, these really help.
Soo good!
good morning,
I will say that this recipe is a success and I am so happy I can have breakfast sandwiches again and no abdominal discomfort! Thank you so much for sharing your recipe! I used the King Author gf flour added the additional 1/2 flour, I also used buttermilk from when I made butter so it didn’t go to waste. I love this! Thank You Thank You!!!!
Just finished breakfast and had to share how I made these biscuits. I didn’t have the right flour so I improvised. I did 1 cup bob red mill 1-to-1 baking flour, 1 cup almond flour, 1/2 cup gluten free Bisquick pancake mix, and 1/2 tsp xanthum gum. For the eggs I used Bobs red mill egg replacer and for butter I used shortening. we had it with Gravy ( tastes great on its own too) and the whole family loved it and I’m the only one that’s gluten free! oh and I made my own buttermilk using the instructions above. I did the vinegar not the lemon juice. super yummy! Definitely recommend!
I hadnt had GF biscuits since I went gluten free 10 years ago, what a treat this was!!! Light, fluffy but crispy on the outside, just delicious!
Thank you for the recipe! These biscuits turned out great, I have tried 5 different gf recipes and none were as good. I need to add more salt next batch. I also used Pillsbury gf flour instead of gf king Arthur.
Best recipe ever. Family eats them faster than I can make them.
These biscuits are SO good! It’s hard to have any leftovers every time I make them. Thanks for sharing!
This recipe is a winner. The biscuits were so good that my husband couldn’t believe they were gluten free. I made another batch the next day. I followed the recipe exactly.
I quite liked these!! So good! Mine came out a bit stodgy/wet, but yummy! THEN I caught the tip about using an extra 1/2 cup for bobs red mill cup for cup haha, of course, only after. I still love them, and now I know and will need to cook them for about 20-25 minutes for my oven. I’ll probably only use one TBSP sugar next time because you can tell they’re made with sugar and could be used as a dessert biscuit in my opinion but I’m pretty sensitive to sweet flavors. I also used almond milk and made my own buttermilk, which I would say for sure leave for 10 minutes.
Overall, lovely recipe! I don’t do a lot of bread but sometimes I get a craving for biscuits and gravy after having working in a breakfast restaurant three years (double bummer because I’m dairy and gluten free). So I finally made biscuits and gravy from scratch and these are SO yummy without my tummy being in pain lol. I highly recommend making it to recipe for the first time, and then adjusting based on results for your altitude, taste, etc.
These are such a good GF biscuit! Pretty quick and easy to make. The dough was very sticky, but turned out great
I only had bobs red mill gf flour and they turned out great! If your husband has a sensitivity to eggs, he may be able to tolerate duck eggs. My tenant is also chicken egg intolerant but he can handle duck eggs well.
Terrific gluten free bisquits that were moist and delicious. I did not add the sugar, and added grated cheddar cheese and they were delicious savoury bites. Great instructions. Very clear.
These are so delicious! They are light and flakey. You’d never kniw they are gluten free. They are my go-to for homemade biscuits.
These were delicious! I used Better Batter gf flour and it turned out perfectly! We just found out my daughter has celiac disease so this is encouraging to find a good recipe for biscuits to go with our favorite soups. 🙌🏼
Made these this morning to rave reviews. We have a local woman who makes a super GF flour – Bake My Day. I also grated the butter before putting in the freezer. Already shared recipe with my neighbour. Thanks!
These were excellent! Will definitely be making these again. Thank you.
I made these biscuits for biscuits and gravy Sunday morning. Rave reviews all around! Your recipes have saved my sanity as I struggled to make gluten free items for my partner. Thank you for your creativity and easy instructions. You are my go-to resource every time. Jon
Practically perfect.
Thank you, Audrey, for posting this recipe. I’ve been disappointed in gluten-free biscuits until I tried your recipe. These were absolutely THE BEST biscuits!! One day, out of the blue, I became allergic to wheat and was diagnosed with celiac. Gluten is not an option for me and it took me years and many trials and errors to make palatable recipes. This one is now on the top of my list for gluten free things that taste the best. (Even my hubby raved about them.)
Thank you for taking the time to post this so we can finally enjoy them again.
My GF/DF son LOVED these biscuits. He assured me they were “the best you’ve ever made.” We used GF flour, DF butter, and almond milk curdled with lemon juice. The dough was very soft, so I was initially concerned it would be too goopy to make into flaky biscuits, but this was not a problem at all! The dough was easy to work with. It’s so nice to be able to offer something fun and yummy to my kid that normally doesn’t get flaky buttery biscuits!
Hello, could you tell me when you mention the King Arthur flour in the notes for the biscuit recipe. Are you referencing the King Arthur all purpose flour or the King Arthur one to one flour? I ask because I want to know if I’m gonna need to add extra of the all purpose, flour, or that note is specifically for the one to one, which as you mentioned, has sorghum flour. thank you!
Hi! I tested the recipe with the King Arthur measure for measure. I had to add an extra 1/2 cup of their gluten-free flour to the dough. I hope you enjoy the biscuits!
Thank you, Audrey! They were amazing! I used the King Arthur All Purpose Flour and added xanthum gum. The biscuits were so big and fluffy and with layers. Like no other GF biscuit I’ve tried! I also loved your pancake recipe. Wow, truly the best and easiest GF pancakes I’ve ever had!! So thankful for your expertise. Sincerely. 🥰
The best gluten-free biscuits 👍
I have made these many times and they turn out great every time. They are fluffy and no one would guess they are gluten free. They are actually super easy to make so I double the recipe and follow the instructions to freeze them between parchment paper sheets. They bake from frozen just as beautifully as they do from fresh. A family staple we have all the time!
Being from the South, getting biscuits right is a big deal. My family loves these biscuits especially when I wrap them around a hunk of cheese before baking. They are the perfect vessel for bacon, egg & cheese biscuits. Thank you!!
This recipe was what I’d been looking for for literal years! I ran out of flour and did 25% Buckwheat flour, which just made it a little earthier. Also, I froze my butter and then grated it. It ensured that I did not over-mix. Thanks for this fantastic recipe!
Wow. Another amazing recipe. Thank you!
First time I made these I was in heaven. It was so nice to eat warm soft biscuits again!!
I’ve made these a few times now. Tonight I made as gf/df “smoked cheddar” and thyme biscuits to top shepherds pie. They turned out so perfectly fluffy! Definitely my favorite gf recipe for biscuits.
OMG! The recipe was SOOOO easy and turned out just the way I was hoping. I must admit that I didn’t bake these as biscuits, though. I made real, warm, fresh doughnuts by frying them in 365 degree oil and coating them in powdered sugar. Thank you!
OMG…best biscuits ever. I used Carol’s Gluten Free flour. Can’t wait to gave with Biscuits and Gravy !
Whoa Mama, well done! Great walkthrough, and these turned out perfect as a half batch for two. Paired it with some GF sausage gravy, *chef’s kiss*!! Thanks for this one, can’t wait to start exploring the rest of your recipes!
It was my first time making GF bread of any kind. These were easy to make and were a winner for my husband. 😃. Thank you for sharing.
These biscuits are delicious. I used Bob’s Red Mill and real butter. I also painted a little butter on top when they came out of the oven. They were crispy on the outside, nicely soft on the inside, and had the right amount of salt & butter to make me go back for seconds. And I don’t usually care that much for biscuits! They were very slightly powdery on the outside, but they taste so dang good they it doesn’t matter one bit. I’m going to write this one down in my cookbook so I don’t lose it!
This is about the best buttermilk biscuit recipe I have ever made. It was very easy to make as I had a great GF flour already made up and buttermilk on hand. I was in a hurry after making a hearty beef stew on a cold winter day and thought at the last minute that biscuits would go great with it. So, I looked online for a GF recipe and found yours right off. The recipe made 12 just like you said. They came out perfect!! Between my husband and I we went through 6!! Yum!
These look amazing.and I can’t wait to try te recipe. But I can’t find the pillsbury flour. Is it discontinued?
Hi Kristin. I order the Pillsbury gluten-free flour from Walmart and I also buy it at my local grocery stores. The Pillsbury gluten-free flour website has a store finder, so you can see where it is being sold in your area. I hope you enjoy the biscuits!
Wonderful Father loved them he is a really picky eater, We had tried several other recipes but most of them came out gooey but these didn’t awesome with with butter
I have made these many times they are great. I wanted to try something different today. I am craving cabbage burgers. This is a ground beef/cabbage mixture wrapped in bread dough and baked. I would like to use the biscuits (uncooked) topped on my cooked ground beef mixture then baked. I guess a recipe for dropped biscuits might be more appropriate. I’ll start on it and see if I have the guts to ruin a perfectly good recipe. I remember a dumpling recipe for a creamy chicken dish in your cookbook. Maybe that adaptation would be more appropriate. Contemplating it, I think I’ll go in that direction. Happy Holidays to you! Your recipes and hard work are truly appreciated!
I made these biscuits for the first time as a substitute for biscuits and gravy. I used coconut oil instead of butter, and I used King Arthur 1:1 flour. They are absolutely amazing when they just come out of the oven. I also made them for a work party. Then I made them for my Friendsgiving dinner. I did the “prep beforehand and freeze” method. I was a little concerned that I wouldn’t have use of the oven, so I did a little test in my toaster oven. I know everyone’s oven is different, but they turned out perfectly at 400 for about 12 minutes. They were a huge hit – I got several compliments. If there’s one thing I miss at Thanksgiving, it’s the rolls. These were the perfect substitute 🙂 They’re also pretty easy if you prep and freeze them. Thanks so much for the awesome recipe!
For prep and freeze, did they go straight into the oven when you were ready to cook them? Or did you have to thaw and then put them in a cast iron pan?
Hi Jena! You can put the frozen straight in the oven to be baked. I hope you enjoy them!
I have made many of Audrey’s recipes and own her cookbook. This recipe is so great for my family. I have made it numerous times. I don’t mind messy biscuits so I just use a large cookie scoop instead and they are a delight!! Thank you Audrey!
This is the best gf biscuit recipe I’ve made and I’ve tried a LOT of them. I’ve adjusted a few things like using coconut oil rather than butter and we use almond milk. They don’t rise as much but they are still delicious!
AMAZING! Our family has been GF since 2005; I have never found a decent biscuit recipe until now. Thank you!!!
I made these tonight and they were delicious!! This will be my go to biscuit! Thank you!
These arehe best bisciuts
I am the only one gluten free in my family, so for years I made biscuits with all purpose flour for them, but couldn’t eat any myself. Very sad! Then I discovered this recipe! I make these now for my whole family and everyone loves them! Now I get biscuits again, yay!! I am also sensitive to other grains, so I mix my own rice flour. Although super yummy, they were more like drop biscuits. My helpful hint is to figure out how much your gf flour weighs per cup. Once I did that and weighed out my flour, the biscuits went from super yummy to amazing! Thank you so much! You are my first stop for gluten and dairy free recipes!
These are amazing! Can barely tell they are GF!! So glad to have found this!!
They turned out great! thank you so much!
first gluten free biscuits that weren’t too dry (in my 10 years of gluten free). I made a mistake with the flour, thinking I was using my rice mix…but wasn’t. Still, they turned out nicer than any I’d made before and as soon as I gobble these down, I’ll have my rice mix flour ready to use in another batch. I was tempted to do a freezer batch, but I’ll do that next time. I ate 3 right off the pan and now am heating my soup so I can eat a couple more. I’ll have to do a double batch next time so I can “put some up” and share with neighbors. Thanks so much for making my day. I was tired of revamping recipes that just weren’t working. I’m so lucky I looked on the internet for a new recipe! 🙂
This is my Go To recipe! I make biscuits frequently and I always double this recipe.
My family cannot tell the difference in flavor or texture from regular flour.
I highly recommend!!!
Great recipe! Made these for my daughter who is gluten free. The rest of the family enjoys them as well. Thanks for sharing the recipe and bringing biscuits back to the table!
Easy recipe! Made w Bob’s red mill- they were not super puffy, but still light on the inside!
So good! I made them as drop biscuits and they were delicious.
Made these again a week ago and am so delighted to once again have biscuits! Thank you Audrey for investing your time and talent to help those of us who can’t handle gluten❤️
Wow, this recipe is AMAZING! I decided to give this recipe a try on a whim and it’s honestly the best GF bread/biscuit I’ve ever had. We have tried SO many different types of GF breads, baked goods, etc. After years of GF trial and error, I just assumed all GF baked goods would just be subpar. Not with this recipe! I was so thrilled. A couple of short cuts: I just folded all the ingredients together and skipped cutting it out into biscuits. I thought I would try a “drop biscuit” style. I dropped a large spoonful into a paper muffin liner and threw two of them into the Airfryer at 400 degrees for 8 minutes and they literally tasted perfect. This will be so helpful for rushed school mornings. Thank you SO MUCH for creating these amazing, life-changing recipes. I’m so excited to try other recipes on this site!
I made these biscuits for supper, did this recipe but I used lactose free milk since my lady is lactose intolerance. The family loved it. Also I used the gluten free flour to make my sausage gravy to go over the biscuits. The meal was a success. Thanks can’t wait to try more of your meals!!!!
Thanks so much for returning biscuits to my gluten free life! Have not had biscuits for over 12 years and this recipe is delicious and would have to say even better than my Moms biscuits and she was an expert! I used a combo of King Arthur general purpose baking mix and GF Bisquick and turned out perfectly light and airy and buttery tasting. Thank you, thank you, thank you! Love them.
I just made these for dinner this evening and I am so thankful to finally find an easy to make gluten free biscuit recipe that is absolutely delicious! They were so soft and golden brown and even my husband who doesn’t care for gluten free breads liked them! I have truly missed being able to eat biscuits since my doctor advised me to go gluten free so thank you for this “keeper” recipe.
Hi! These biscuits are a favorite in my house! My family is gf and df. Before I found this recipe I tried so many biscuit recipes and they were edible I but nothing like the southern biscuits we all knew. Your recipe turns has never failed, and we’ve made them almost weekly. I used Bob’s 1:1 bc I couldn’t find pillsbury, oat milk with 1 tbsp of lemon juice, and country crock olive oil sticks. Perfection, every time!
Wow – these were so delicious and quite easy to make! They are very sticky when folding and cutting, but turned out perfect! I substituted fine coconut sugar for the sugar and the whole family loved them – baby, toddler and hubby. Easy to adapt to make PALEO. Thank you so much!!
I LOVE these biscuits so much!! 😊 I have been researching and experimenting with biscuit recipes and gluten-free flours for so long working to create that flaky biscuity texture and this recipe is phenomenal! I appreciate all of the testing you did of the gluten-free flours and the recommendation of the Pillsbury brand! I, too, had tried so many of the other brands and wasn’t liking the way they turned out and looked all over for this flour and, then, all of a sudden, one of my favorite grocery stores started carrying a few of them. I couldn’t wait to try it and got up, tonight, in the middle of the night and made them! SO DELICIOUS!! I also appreciated all of your tips when making them…thank you for everything you did in putting this recipe together. I just signed up for your ebook of recipes! Thank you, thank you🌈
These biscuits are fantastic! I’m from the south and I grew up eating biscuits made by my grandmother. I was really sad to have to go gluten free and I searched for a good biscuit recipe for over 7 years before I finally found this one. These are even good (great, actually!) for coffee & biscuits…you know, where we southerners soak the biscuits in coffee before we eat them! I tried a few other recipes after I found this one and none of them even came close. This is the biscuit recipe I’ll pass down to my own kids.
These biscuits are fantastic! I’m from the south and I grew up eating biscuits made by my grandmother. I was really sad to have to go gluten free and I searched for a good biscuit recipe for over 7 years before I finally found this one. These are even good (great, actually!) for coffee & biscuits…you know, where we southerners soak the biscuits in coffee before we eat them! I tried a few other recipes after I found this one and none of them even came close. This is the biscuits recipe I’ll pass down to my own kids.
Thanks for all the detailed research and sharing your findings as you tried the different flours and ingredient combos. I am newly GF so have a steep learning curve and don’t know what and why to look for. Made these as specified but since dinner was still 3 hours away I used your refrigerator trick so I could bake them right before dinner was served. The only change I made was adding a little honey to the melted butter painted on top. I was shocked how nicely the biscuits held together, the “dough” seemed very crumbly, I was afraid they would fall apart. Maybe I did something wrong but they turned out fine. Thanks again for sharing your expertise.
I just made these biscuits and they came out just so light and fluffy! Thank you so much for this recipe. I used Divided Sunset gluten free all purpose flour.
Thanks for a good gf biscuit recipe! I used my own flour blend and it worked well.
These biscuits are AWESOME! I didn’t have to do anything special with this recipe, which I loved. The biscuits were flaky, moist, and not one bit gummy like most GF breads. Thank you so much for this recipe!
Thank you so much for the recipe! I made it this morning and the biscuits are amazing! I used Bob’s Mill gluten free flour and salted butter ( I didn’t realize I was out of unsalted), is what I had on hand. I will be buying the Pillsbury GF flour today. Tonight will be having strawberry shortcake for dinner using the buttermilk biscuits.🥰
Thank you so much for sharing your recipe! It is the first time in over 9 years that I have eaten biscuits that aren’t rock hard!!! Even with the ingredients that I use for my Mock Better Mixture ( rice flour, cassava flour, corn starch , gelatin and xanthum gum – ) and lard instead of butter and coconut milk – they turned out just like normal biscuits!😀 Thanks
Thank you so much for sharing this recipe with us!!! I live in South America and don’t have access to all the different kinds of gluten free flour so I make my version of mock better batter with white rice flour , cassava root flour , cornstarch, gelatin, and xanthum gum. I have never had any luck making biscuits they always turned out like rocks! This is the first time in over 9 years that I have been able to enjoy good gluten-free biscuits!!👏🏻👏🏻😃 I was so excited that my biscuits were actually rising that I started singing!! THANK YOU!!!
I used Bob Red Mill 1 to 1 gluten free flour and used 2% milk with the 1 tbsp of lemon juice to sour. Fantastic hot from the oven… though not as good several hours later. So I think when I make again, I will use the freezing trick and then can put them in the oven just before I want to serve them. Thanks for the good recipe.
Made a special trip to the store to get the recommended Pilsbury GF flour and made the recipe as written (buttermilk and real butter) . Hubby and I just indulged in one fresh out of the oven – oh, so yummy! Gluten free biscuits are hard to pull off! These were fluffy and moist and perfect. Hubby says they are the kind of biscuit that would go well with gravy. Next time I will make a double batch and keep some on standby in the freezer. Thank you for this lovely recipe.
These biscuits are tasty. 😋 We are plant-based and gf. It can be challenging at times but these have become an instant fav. I used Bob Red mill 1 to 1 gf flour, soymilk, Energy egg replacer and homemade df butter. Yummy! Baked some light life hot dogs along with biscuits. I really was surprised of the nice golden color. GF? Lol. Thanks again for sharing.
These biscuits are the best! Even my husband said he loved them!! Thanks for sharing!!Dawn
I have to say I was very skeptical when I read your post because zi have tried so many recipes trying to find a recipe for my husband to be able to enjoy biscuits again. He is both gf & df. To no avail I have always failed until yesterday with your recipe that I followed to a tee, ( had to go to 3 grocery stores to find the flour, was shocked to find it) When I finally pulled those biscuits out of the oven, I had to do a small happy dance there in the kitchen, because zi knew that he would finally be happy to have sausage biscuits and biscuits with Msyhaw jelly back in his life after 6 long years.Thank you for all your hard work for the recipe.
Jennifer you just made my day! I am so happy that you and your husband the biscuits. I am glad that you were able to find the Pillsbury gluten-free flour. I order it from Walmart or Amazon. You are so very welcome, I love sharing the recipes I make for my family and helping others. Thank you for the wonderful recipe review.
I have made biscuits a number of times using this recipe. It surpasses any other recipe for gluten free biscuits and I am so appreciative of it. I actually cut the recipe in half, which was a mistake because I ate three biscuites as soon as they came out of the oven. I put ham on one and ate the other two with butter. That left only one! I ate that one the next day. lol. Next time…….full recipe. Thanks Audrey for all your hard work and for making my gluten free life easier. I, also, bought your cookbook which I love! I’ve already used many recipes from that. Thanks again!
Susan you just made my day! Thank you so much for the awesome recipe review and for buying my cookbook. You are so welcome, I love sharing the recipes I make for my family and helping others.
5 stars! I made a 1/2 recipe to try it- but used a whole egg- and cooked them in my air fryer at 340 for about 10 mins. They are delicious!! Crispy on the outside, light and fluffy on the inside.
I made my biscuits with Bob’s one for one. I had to add a little flour, but these were wonderful! Even gluten-eaters loved them.
Excellent!!! I made these biscuits and served them with GF sausage gravy! My daughter (who has celiac disease) absolutely enjoyed them!
AMAZING! I have been looking for a very good biscuit recipe since I had to go gluten-free years ago and then really were that great. Mostly they made little hockey pucks. This recipe and the instructions on how to handle the dough made all the difference in the world. My husband loves these and he is not gluten-free however he’s dairy free and these are delicious and he loves them they remind us of the scones we used to get at the annual Ferrer slathered in butter and jam. Thank you so much for this recipe!
I made this as a base for cinnamon rolls, slathered soft butter on the dough and sprinkled liberally w brown sugar and cinnamon, rolled and sliced. Cooled and slathered w icing made w butter and vanilla. I couldn’t believe how great the texture was. I was careful not to overwork as stated and followed the recipe to a t using the dairy and egg. Thanks so much for this! My sweet grand daughter is being tested for celiac today and these are a favourite treat of hers.
We’ve made biscuits for generations in my family and I was so, so sad when I realized I had developed a gluten intolerance! It took me 7 years to find a great GF biscuit recipe and this is it! In fact, they’re great even in the old Southern way of eating them…. soaked in coffee. My son loves them with sausage or cheese (or both). They’re even good just plain or with butter. I’m so glad we found this recipe!
I have been making this recipe for about a year now…loved by gluten- free and gluten eaters alike! I am just not the kind of person who comments on recipes. I just have to share a recent addition to these biscuits that elevated these superb biscuits to OMG! I am from the Philadelphia area and living in NC…..Everything Bagel Seasoning sprinkled on top before baking! Doesn’t go with gravy and grits in the morning.. but what a great stand in for a bagel! Thanks so much!
Ok, so I made these with Bob’s flour the first time because that’s what I had on hand. I was watching How She Rolls with Carrie Morey and she had a guest (I don’t have her name) who is considered the Queen of Biscuits. One thing she said that has stuck in my head is don’t treat your biscuit dough like your lover, keep your hands off! Touching to a minimum. I mixed the wet/dry only until incorporated and flopped this out on a board, pushed and flipped 3 times, patted it into a 8″X8″square, cut into 3X3 and placed into a cast iron square pan I use for cornbread. I followed the recipe to the letter and the first batch came out pale on top and a little doughy in the center. The second batch, I did the same only with a different flour, buttered the tops and wow! these came out AWESOME! My husband could not tell they were GF. Although, full disclosure, he has gotten used to me sneaking in GF food into his diet since I have been doing this for over 10 years. But the biscuits!!!! Thank you for this perfect recipe. In the third batch, I added some thyme. We had these with a revamp of the WW veggie soup with some basil garlic italian sausage. Wow…. MInd Blown!
I made these exactly as instructed in the recipe. They are amazing! My family had no idea they were gluten free. I made a batch and froze them. They bake up exactly like they were just made from frozen. So easy! And delicious!
I made these biscuits tonight and they are fabulous! I used Bob’s Red Mill cup-4-cup because that’s what I have on hand, and they rose beautifully and are plenty fluffy enough with a nice crispy crust. And so moist! Gluten-free baked goods so often come out dry and dusty. You seem to have discovered the magic formula! These are far superior to the boxed GF biscuit mixes, and just as easy. I’m saving this recipe to use again and again.
I made these biscuits tonight and they are fabulous! I used Bob’s Red Mill cup-4-cup because that’s what I have on hand, and they rose beautifully and are plenty fluffy enough with a nice crispy crust. And so moist! Gluten-free baked goods so often come out dry and dusty. You seem to have discovered the magic formula! These are far superior to the boxed GF biscuit mixes, and just as easy. I’m saving this recipe to use again and again.
I never thought it was possible to make such delicious fluffy gluten-free biscuits. I’ve baked them twice now using your recipe and they turned out perfectly both times. Thank you!
Finally. My husband loves me again. He is so supportive of my gluten intollerance- he does most of the cooking and shopping. But there was always this slight resentment… Now. We’re good.
This recipe is awesome!!! Southern style biscuits & gravy is of the things I have missed most since having to go gluten-free. After so many failed attempts to make biscuits that weren’t dry, crumbly, flavorless bricks or didn’t take half a day to make and cost a fortune for ingredients, I had almost given up on ever again having another soft, buttery taste of heavenly goodness. When I came across this recipe, I decided to try one last time, and this time, I wasn’t disappointed. My super-picky husband took one bite and said, “This one is a keeper!” Thank you so much!
About a week and a half ago I was looking for a biscuit recipe that I could make pizza from. THIS RECIPE IS AMAZING! My 4 and 5 year olds loved it. My 5 year old said “Mommy, now we don’t have to buy pizza anymore ’cause this is the best pizza ever!” We have had pizza using this recipe three times in 10 days! We’re making it again for dinner tonight! YUMMY! I think i’m going to make an extra “crust” and save it for next time. A GREAT BIG THANK YOU FOR THIS AMAZING RECIPE!
Love this recipe! Third time I have made them and I will make them again. I used stevia instead of the sugar and still so good!!! These biscuits store great too!!
Oh. My Goodness! These were the best biscuits, loved by g-free and gluten eating family members. I served them on Christmas with an incredible roast dinner. My two adult g-free/dairy-free sons were soooo happy to once again have their momma make them biscuits (it had been YEARS!). My housemate said they tasted like the cheese biscuits at Red Lobster (but without the cheese); high praise indeed. I’m afraid I’m addicted to these suckers, and will keep making them again. The only difficulty for me was just HOW sticky the dough is! I had to add extra flour to cut them out, but it didn’t toughen them. Pouring melted butter on top makes them even better. Thank you, thank you!
So much better than a boxed mix, and just as easy! I’m the gluten free one, but my whole family loved them! These would be great for strawberry shortcake as well.
Amazing biscuits! You can’t tell they’re gluten free and they’re so easy to make. I made a batch and baked them right away and they were fantastic! Very fluffy and light. I made a second batch and froze them and when I baked them, from frozen (so easy!!!) they were just as yummy!
True to all the reviews these are great biscuits! I used half palm shortening half butter, almond milk with a teaspoon vinegar and skipped the sugar. We all loved them. My dough was VERY sticky and seemed like it needed more flour but I just went with and handled it very delicately and they turned out very moist and delicious. I will definitely make these again!
Thanks – I have been struggling with GF dinner rolls and thought I would try something without yeast! They did not disappoint! I used King Arthur GF flour. They tasted great but could have been fluffier. I will try to Pillsbury next time! Thanks for perfecting this recipe! Jackie
Everyone I have served these to can’t believe they are GF!
We love these.. . they’re a favorite with my family! Flaky and soft. Hard to tell they’re GF and DF. We learned the hard way that “not al GF flours are created equal.” Found Pillsbury GF online so no worries. Love your tips, Mama Audrey.
Best GF, DF biscuit recipe I have ever tried! Made with Calafia oat milk, Melt butter and Namaste gf flour which has a tendency of not baking through the middle of goods. Due to this, after 20 minutes of baking I put foil over the biscuits, turned off the oven and put them back in for 10 minutes while my husband was finishing making the gravy. It was a FANTASTIC breakfast! Thank you!
Made the GF biscuits with Piilsbury GF flour. Very good, better than anything I’ve made in the past . Definitely flakey. I cut the recipe in half and made 6 biscuits , other than that, I followed the recipe exactly. I will be making them again
I have made these biscuits several times and I absolutely love them! Do you think they could be used as the base for some of those breakfast casseroles? Do you think they would bake properly as a continuous layer?
Hi Ashley! I am so happy that you love the biscuits. I have not tried the dough to make casseroles. If you try it, please let me know how it turned out. Thank you so much for the awesome recipe review!
Delicious!
This is the best recipe ever! I added a tablespoon of Expanded gluten free starch and it seemed to be fluffier. This is my go to for biscuits! Thanks
Wow these were awesome! I never had success with biscuits even with gluten lol. Thanks so much for sharing
These are wonderful. I have tried many recipes but using this recipe and the Pillsbury gluten-free flour is the best!!! I do not like to cut in my butter and love the short cut method of freezing my butter and then using cheese grater (large holes); it’s amazing how quickly this works. I also added 2 tablespoons of sour cream mainly because that’s how I use to make my cathead biscuits (lol). Again, thank you so much for this amazing recipe. We ate them all before I thought about taking a picture. They were so beautiful and tasty 😋
This biscuits are amazing. You can’t even tell that they are gluten free!! My family loved them.
We really like this recipe because it’s easy and the results are light fluffy biscuits!
Thank you for this recipe. I used 3 T of Butter and 3 T of solid coconut oil, date sugar, almond milk and vinegar to fit the dietary needs for my daughter and the whole family really liked them! Yay!
I made these with Bbs Red Mill All Purpose Baking Flour. They came out very good. I made a batch of regular biscuits also for that dinner. The height, texture was all good. They still have that grainy tooth to them as do many dishes I have made to be gluten free. I usually us the Pillsbury brand. They all come out about the same. Very close to regular biscuits. I will use this recipe again. I doubled the recipes and came out with 9 good size biscuits.
I have tried many recipes for biscuits over the years, none have ever been very good. I tried yours today and they are so good, a keeper as they say.
I just don’t have any luck with getting the tops of my baked goods to brown. My husband’s like I don’t care but I’m like it just makes them more appealing.My husband has been gf for 20 years or a little long. It’s a battle,he’s been having problems this last month, it was medicine that had gluten in it, and now we have been reading food labels and personal product labels, the challenges are always there. Sorry for such a long post. Thank you so much for sharing your wonderful recipes with us. This the second one I have tried. I will be trying the bread 🍞 recipe as soon as I get some fresh yeast. I have the a new Pullman pan, so almost ready.
I’m a southern cook and my husband loves biscuits and sausage gravy. But I found out I have a wheat allergy so basically I am trying to cook gluten free. This was my first attempt at gluten free biscuits and they are wonderful, seriously wonderful. Thank you so much.
“Victory is mine!” Ok, it’s yours! Followed directions to the letter. Result was awesome biscuits. Thank you from saving me from more ruined receipes. 🇨🇦
I love these biscuits!!! I use Kinnikinnick gf flour because it does not have xantham gum (allergic). I replace with chia seed replacement ( 1/2 tsp. Let set w 1tsp water for about 10 min.) Then add to buttermilk
These are wonderful. I have tried many recipes but using this recipe and the Pillsbury gluten-free flour is the best!!! I do not like to cut in my butter and love the short cut method of freezing my butter and then using cheese grater (large holes); it’s amazing how quickly this works. I also added 2 tablespoons of sour cream mainly because that’s how I use to make my cathead biscuits (lol). Again, thank you so much for this amazing recipe. We ate them all before I thought about taking a picture. They were so beautiful and tasty 😋
This is such a good biscuit recipe! I’ve made them before and they always turn out so good. I cut the recipe in half and made mini biscuits and put cheese and bacon on them……..delicious! Just couldn’t resist them…….ate three! Thank you Audrey for all your hard work and such good recipes. You are appreciated.
I made a double batch of these with the Pillsbury GF flour as suggested. (One bag is exactly enough for two batches FYI.) Mine also had to be dairy free – used coconut milk+vinegar and Earth Balance sticks. I made them ahead and froze for baking just before the meal, and they were awesome! Compliments from everyone 🙂 I will definitely make ahead again – so pleased with how the frozen ones did. Thanks for all your tips and work on this recipe – a keeper for sure!
So I made these with krusteaz gluten free I also did not fold dough I did then like drop biscuits in a cup cake pan and they turned out perfect some of the best gluten free biscuits I have had in years thanks so much
These were great! Since we’ve gone gluten-free, I’ve made a lot of recipes on this site. And I keep coming back because they never let me down. I have to say, though, I don’t know how on earth you guys are getting 12 biscuits out of this. I made the full recipe with the intent to freeze the leftovers, and I only managed to make like five.
I’m not a cook, but had to learn when my wife couldn’t anymore. This recipe worked perfectly the first time. Probably shouldn’t have eaten 8 of the 12. Oh my
I made these with a couple tweets. I used Bob’s Red Mill GF flour and rather than the xanthum gum (**I react to it**), I used a quarter cup of Tapioca Flour/Starch. I added about a Tbsp or two extra butter and then for the prep, rather than using the 2 tbsp of flour, I used the Bob’s Red Mill Pancake mix. They turned out absolutely perfect and you could not even tell they were gluten free! Sooooo Good!
I loved this recipe! I have never made biscuits before because I always popped open that can of biscuits. My poor hubby has not had biscuits and gravy for a LONG time so that’s what I made him. I had one question though. When I added the flour and folded, and I cut the biscuits they kind of came out in two pieces that I stuck back together because the folded in flour separated them. I hope I’m explaining this right. Does that happen to you? By the way, the biscuits and gravy were a hit and I will only use your recipe from now on.
I am so happy that you loved the biscuits! I am not sure what happened when you were folding the dough. Can you please tell me which brand of gluten-free flour you used?
Wonderful recipe. Easy to make and taste great!
Excellent recipe and easy to make, using the cast iron skillet really makes these biscuits.
Love this recipe!! Can’t wait to try the cinnamon biscuit recipe!!
These are the best biscuits ever! I will be using this recipe from now on!
Honest to God these were the best gluten-free biscuits I have ever tasted. I serve them to my family who could not tell that they were gluten-free. And the best part the next day they were still good. That never happens with gluten-free things in my experience. Thank you so much for this recipe
I love these biscuits. I use Cup4cup. I’ve learned to search for “Mamaknowsglutenfree” anytime I’m searching for a gluten free recipe. Thank you so much!
My family loves this recipe❤️😋
My husband and I have no gluten issues, but our eleven year old granddaughter has celiac. She and her parents and brother live out of the country. When they come home for a few months our kitchen goes completely gluten free. From spices to pots and pans we conform to a gluten free world
I’ve tried many GF biscuits and never felt any were even close to that true Southern comfort food. Your recipe is wonderful. My husband volunteered that there are “right”. That is atypical for him to note with any baked item.
Thank you for making our meals more satisfying. My grandson was imaging the biscuits with ham or sausage, or a fried chicken breast, maybe a little blackberry jam or maple syrup .
I think I’ll be making a lot of biscuits on this visit and I plan to try the cornbread and bread machine recipes.
These are the first biscuits I’ve made gluten free that were NOT like hockey pucks. They quickly disappeared. Now I’m getting requests…”can we have biscuits?”Thank you!
This is by far the best gluten free biscuit recipe I’ve ever experienced. Its shockingly good. I’ve been GF for 10yrs+ now, and these just WIN. I use Bobs Red Mill All Purpose Baking Flour. For this flour, it takes more than the amount listed above—I just add until I get to drop biscuit texture, then I do drop biscuits. Otherwise, I follow the recipe exactly—and it’s perfect. Thank you for this. I’m literally shocked every time I make them how fluffy and perfect they are!
I have been searching for over 30 years for a good gluten-free biscuit recipe. You nailed it! They are totally awesome. Thank you!
Love these biscuits!!!!
Sooo good. I’m not a gluten free eater but my husband is. I LOVE biscuits, so I’m,pretty picky. You really can’t tell these are gluten free (and that is coming from someone who can eat gluten products and does a lot of baking) although it will definitely depend on what flour mix you use. I use cup4cup and they are fantastic. The whole family devours them. Thanx for a great recipe!
The biscuits are exquisite and you can hardly tell that they are gluten free.
I use Bob’s Red Mill Gluten Free 1:1 and the biscuits are so nice and fluffy. This is our go-to biscuit recipe!
The best I have made so far! I wish I had read the insights beforehand. I would have bought the pillsbury flour. I used King Arthur and they were still A-mazing!
I made this recipe tonight. My GF blend didn’t absorb the flour that well, and even after adding 3/4 c flour, it was still like thick batter. I improvised, and poured it into a 9×9 pan and baked them. A-MAZ-ING! I didn’t care what shape they were – they smelled and tasted like fresh biscuits.
So good! My family immediately told me to save this recipe!
I made these tonight and they came out great! I used King Arthur’s and had to add about 3/4 cup extra flour as the dough was wet. My “regular” recipe uses less milk and no egg, so I will experiment again using no egg to see if 2 cups works. However, adding the extra flour it made 12 biscuits so maybe I’ll just stick with it!
This was my first try at biscuits. It was simple to do and they did turn out very well. I just have to lower the temp in my oven as they got brown within 7 minutes and would have burned if I kept them in at 450′. I lowered the temp to 400′ and let them continue to bake for another 5 minutes. They were browning more so I took them out and tested one. Absolutely heavenly inside. I’m GF but my husband isn’t and he liked them too. I used Bob’s One2One flour and I did have to add another 1/2 cup and not as much buttermilk to make the dough. Beyond those adjustments, which we always have to do for GF baking, I was very happy with them. I will make them again and recommend this recipe. Thanks
I have committed in the past how much I love these biscuits and you’d never know they are GF. I try to keep a batch in my freezer at all times. Just now made some and they’re in the freezer. So very nice to grab a couple as needed and bake them fresh!!
My family LOVED these. Best gluten-free, non-dairy recipe I’ve tried. Thank you!
OH MY GOODNESS AMAZING!
I wanted to make a treat for my husband and son for when they returned home from grocery shopping for me. Realized I didn’t have eggs.Just eye balled some psylium husk powder and baking soda into the buttermilk ….perfection. can’t even tell the difference. such a good recipe.Thank you!
Wow wow wow!!!! I made these using Cup4Cup gluten free flour and wow!!!!!!!!! They are light and fluffy and amazingly delicious!!!!! You would never never know that they were gluten free!!!
By far the BEST Gluten Free biscuits I have ever made, light and fluffy with just the perfect crisp on the outside. Did NOT taste gluten free/gritty like so many others-these tasted like FULL WHITE FLOUR SOUTHERN BISCUITS!🙌
YES! This is the Best!
I used cup4cup in the recipe and followed it exactly. These were every bit as good as, if not better than, my own homemade flour biscuits. I can’t wait for my husband to try them. He says he hates everything gluten free, whether it tastes different or not. Yes. I am rolling my eyes. Well done. I will use this recipe often. Thank
Made this today with my mock Cup4Cup gf flour blend (my own creation using coconut milk powder) and while they didn’t come out looking like the photos on your blog, they were delicious!!! With my homemade flour blend I needed an extra 1/2 cup of buttermilk to get the dough to come together. I should also say that I grated frozen butter into my flour mixture instead of cutting it in the traditional way which might have impacted the need for additional milk as the butter was frozen throughout mixing. In addition, I rolled the dough a little short and cut the biscuits a little small. I had 21, 2.25″ biscuits in the end so they didn’t get tall and fluffy like yours, but the texture was still great on the inside. I will definitely use a larger biscuit cutter next time and roll the dough out less so that the dough is taller. However, even with these first-time mishaps they came out great! I have eaten them with butter, jam, and creamed honey on top. All came out delicious.
Gluten free recipes are typically not great. This is awesome. Very tasty and fluffy
Thank you for this recipe! I used Namaste “Perfect Flour Blend” and biscuits were soft and better than anything I’ve made with G-Free flour. 10 stars for this recipe!
Being a transplant Mainer from Texas I can tell you these are the absolute BEST southern style biscuit you can make. I would challenge anyone not think they are wheat flour biscuits if using Audreys recommended Pillsbury GF Flour and follow her directions. Highly recommended and now my go-to recipe. Not surprised though as everything I’ve made from this sight has been superb!!
These are so good! Not only were these the first biscuits that I ever made but I like the fact that they actually taste good and they won’t upset my stomach. After I put everything together the dough was more like cake batter so I had to add at least another 1/2 cup of flour for it to form the dough round. Probably needed a little more to be honest. Other than that little hiccup I will hold onto this recipe because they taste good, they’re easy to make, and I like to meal prep
I made this twice now and it’s fantastic with Better Batter. I tried Bob’s Red Mill AP Flour the last time and I ended up having to add more than an extra 1/2 cup to be able to handle the dough and it ultimately came out grainy so I’ll stick to Better Batter or try Pillsbury next time. I found 450 to be too high – the bottoms burned. 410 worked much better. Just as good when made from frozen.
These are OUT OF THIS WORLD! Better than a lot of gluten full biscuits I’ve had. First time around I mixed just a bit too much and made them too small. Next time I barely mixed and cut them bigger and they were everything you want in a biscuit. Thank you!!!
Wonderful! These are the best gluten free biscuits I have ever had and were easy to make, I made them with my 9 year old Grandaughter, We had fun making them and they turned out wonderful. I used the Pillsbury GF flour. Thank you for all the tips and pictures you have showing what to do and the flash freezing tip. My husband who never eats my gluten free food, tried them and loved them also. I can’t wait to try your other recipes. Thank You, Peggy
Hands down the most unbelievably delicious! Even my husband, who dislikes most anything gluten free, loves them!
Excellent real biscuit flavor! It was just slightly sweet (I’d omit sugar if preparing with gravy), crisp outside and fluffy inside. The detailed instructions really made the texture just right. I don’t know what the standard biscuit cutter size is but I was able to make 7 large 3″ biscuits – I’d go with 2.5″ next time. I used Better Batter and store-bought buttermilk. I also used a cast-iron pan and oven thermometer and found that 450, and even 425 was too high – bottoms burned. I would suggest 400-410 for 18-22 minutes. They froze really well but I would suggest baking at 400 for ~20-22 mins from frozen. Thanks so much for this recipe!
These are the best gf biscuits ever!!! I use different 1-for-1 blends and didn’t see the adjustments at the end until they were in the oven. They were still amazing. I cook gf because I am, but no one else is. They loved them. May try to omit sugar and see how they taste. I bet this could have savory herbs added. Thank you!!
This was my first attempt at gluten-free biscuits and they were delicious!
As I live in the UK, I used the Doves brand GF self rising flour, increased to 2 1/4 cups, added only a half teaspoon of Xantham gum, 2 teaspoons of baking powder, 1tbsp sugar. I used a food processor and dropped the mixture on to a greased baking tray. I lightly glazed with an egg wash and although bigger in size, still only baked for 15 minutes. They turned out amazingly, so light and fluffy. Can’t wait to share them with my friends!
finally a GF/Dairy-free biscuit recipe that reminds me of the baking soda biscuits my mom used to make. Came out perfect and enjoyed leftovers for 3 more days, thank you for such a great and easy recipe.Mary B
These are amazing! The best gluten free biscuit recipe I have found. Believe me I have tried several.
these biscuits came out deliciously, thanks to the detailed directions. i really appreciate that they helped me to avoid the pitfalls that would’ve made for a lesser product. too bad all recipes aren’t written with such insight!
Having not made biscuits in ages, I lack bread options because yeast and wheat and dairy are all forbidden. I tried these, using the flax and water method for egg substitute, and sprinkled in some cinnamon to the dry ingredients. Came out great! (Also chilled the dough for 1/2 hour to allow it to hydrate = a tip on gluten free baking from a local bakery.)Thank you! Will try the cinnamon bun version soon.
These are absolutely fabulous! We have a 2 out of 5 celiacs in our house and every one of us LOVED them. Going to try the cinnamon ones for christmas morning,
I loved the recipe! Thanks! I substituted apple cider vinegar and 1 tablespoon of finely ground coconut sugar in the recipe…great flavor, really tender, perfect!
My husband has a gluten allergy so family gatherings always end up with me making double meals. I tried this recipe and served them to the whole family. Got compliments and NO ON knew they were gluten free. THANK YOU!! Will definitely be adding this one to my arsenal 😉
You nailed it is all I have to say, you wonderful baker you. Your family must be so proud.
Thank you so much for the beautifully written recipe. My husband did not say much, just ate.
Awesome. I have missed biscuits and gravy since I was diagnosed with celiac. Made a batch and they were terrific. Thank you so much.
Wow at last I found some free from recipe that works Having a lot of trouble making bread etc But this recipe is fab Soooo yummy Thank you for the recipe Love it❤️
OMG! Thank you! I made this, and the consistency of the dough when I was ready to put it in the oven was really soup-like; it was somewhat formed. I think I needed to add an extra 1/2 cup of flour, like your recipe suggested. Anyway, I didn’t and man…this was AMAZING! Tasted like scones. Like you described, it wasn’t as fluffy as a biscuit but it tasted so good, it was a total hit with my mom, who is a complete kitchen narcissist. Made me feel good to be able to cook a delicious recipe and show her up a bit. Thank you! Honestly, these recipes are empowering women and men everywhere; we no longer have to rely on family members who might not be so nice to show us how to cook good food :).
These are SO good! Thank you for the recipe. I’ve made them twice now. Bob’s Red Mill 1-1 flour works great here, and I omit the sugar. They’re heavenly!
This is the best gluten free buttermilk biscuit recipe I have ever tried. I used Cup 4 Cup flour and a tad more flour when folding out the dough. They baked up golden, light, and fluffy. Thank you so much for sharing this great recipe.
These were great! I used my own GF mix with various flours. Worked fine. I used a cast iron skillet and brushed a little butter on once they were finished cooking. I think those 2 things take it over the top. I probably melted 2 Tablespoons of butter. Also, your directions were thorough and I felt like I had a grandma helping me through this. thanks!! I’m getting your book!
FANTASTIC! Just what I was craving. I took a stick of butter straight from the freezer for this one and used my hands instead of a fork to get the butter in the dry ingredients. This is my new go-to recipe for gluten free biscuits!
Love, love, love this recipe. The best biscuit recipe I have ever found. So good, my family requests these all the time. I tried them with jalapeno and vegan cheese mixed in. So yummy. I use 3 tbsp of aquafaba for the egg.
Very good recipe! Mine kind of flattened a bit, but I think it was because I didn’t let the butter chill in freezer long enough. They still were tasty though!
Based on these biscuits alone I’m ordering your cookbook. I’m from Texas. I know, and have really missed, biscuits. And not only are they perfect, all the notes regarding the different flours, milks and changes to make and not to make tell me I can trust your recipes. KUDOS Audrey!
DELICIOUS. I’m not gluten-free but my sister is, and I wanted options for when we dine together. I compared this with my traditional recipe – very similar but with an egg, and more liquid. I was prepared to be forgiving with a “substitute” recipe, but these knocked my gluten-tolerant socks off. Outstanding. I’ll be keeping this one close.
Wow so easy and really flakey!
These are fantastic! Thank you so much. I made them with Bob’s Red Mill 1-1 flour and omitted the sugar. Perfect!
I was so excited to find this recipe but discouraged when it said not to use nut flour. I can’t have rice or potatoe flours. I have had pretty good results with a flour mix of Bob Mills Paleo, cavassa flour, and fine alound flour so I went ahead and tried it and the biscuits turned out Really good! I also didn’t roll them out. I dropped them by spoonfuls. Next time I’m going try rolling them and cutting them. Just wanted to let others know in case they are like me and can’t have the rice or potatoe. Thank you for such a versatile recipe! I was so happy to have biscuits again!! 💕
Almost 3 years GF and I finally found a good, better than good, biscuit recipe! I can’t say thanks enough. I followed the directions exactly -froze the butter, spooned and leveled the flour- and I was rewarded with a biscuit that is as good as any that I remember. I used Namaste flour because that’s what I had. Thank you so very much!
I made this with Bob’s Red Mill 1:1. On the first attempt they were flavorful and tender, but they spread rather than rising. On the second attempt I added 1/4 tsp xanthan gum to the dry ingredients, and it was enough to make them rise better without making them tough. Delicious!
Absolutely delicious. I used coconut oil instead of butter and coconut milk with vinegar. They worked perfectly. They are so easy to shape and they bake up beautifully. Thanks so much.
I love these biscuits. I recently have gone GF. And dairy free. The extra tips about leveling off the flour etc. They are flaky and crispy on the bottom. I made mine dairy free as well. Thank you!
Love this recipe. Thank you so much for all the research! My hubby, who is not GF, LOVED them. This will be a go to recipe for me.
These were soooo good! They tasted just like regular biscuits!!!! This is the second recipe from this site I’ve used and they were both great!!!
A family staple! Best gluten free biscuits I’ve ever made. I don’t even try any other recipes now. 👍🏼👍🏼
My husband says these are the best biscuits I’ve ever made, and he’s not even gf. I used Bob’s 1 to 1 and rather than cutting them out I made big drop biscuits. Superb!! Thank you!
Wonderful recipe! Wasn’t sure I would ever have bisquits again. These are delicious!!
Wow! These are amazing! I made them a bit thick I guess, because I got 9 biscuits instead of 12. But oh my goodness, these are the best biscuits I’ve had since I had to go gluten-free a few years ago. I was so happy! Definitely put flour on your hands, though, as it’s a sticky dough. I used Cup 4 Cup because I’ve read it’s the best GF mix for biscuits.
My mother-in-law was known for her “cloud biscuits” & I learned how to make them over the years. However, my husband has been GF for 5 years & – especially when we have baked beans – he misses those biscuits. I tried making GF ones once & it was a disaster….so didn’t make them again. We had a special bean rdish tonight & I decided to look online for GF biscuits. Had almost 1 C of buttermilk in fridge & GF flour – didn’t see the unsalted part for butter – followed your great directions (& helpful tips to the letter). Being the “non-baker” that I am, I measured the one inch height with a ruler & the 7″ round….. I got 10 biscuits instead of 12 … they were SO tasty my husband couldn’t believe they were GF!! It was worth the work to see his smile! Thank you so much for this tasty recipe. Next time I’ll measure more carefully….because there will definitely be a next one!!
I just started a gluten free diet (newly diagnosed celiac) and my goal is to find yummy baking recipes that friends and family can enjoy too. These biscuits were the most moist and delicious biscuits I’ve ever had! I had no idea gluten free could be so delicious ◡̈ Thank you Audrey for initiating me into the world of gluten free baking with this recipe! You are a gem, girl and I appreciate you!!
I’ve been baking gluten free for -0 years and these are by far the best gluten free biscuits I have ever tasted. We all loved them and the pan is empty!
These biscuits are so good! My husband didn’t know they were gluten free until I told him. I will definitely use this recipe many times in the future! Your site will be my first stop when I’m looking for a new recipe to try!
I ha tried 10+ GF biscuits and have been disappointed every time. Mama Knows how. Such a simple to make the recipe and they turned out fabulous. I grind my own GF flour to eliminate the potato and nut flours. Added the ZG and also a 1/2 baking soda. My family eats them without hesitation or any comments about “hockey pucks”. This is a keeper. Looking forward to adding currents, cheeses….. blah blah blah Thank you Debbie in Saskatoon
I love this recipe so much that I sent it to my mom so she can make them when I visit! I just made them for the second time and wanted to note that my first try I used the dairy free earth balance sticks. I didn’t account for the saltiness of the earth balance and added the full tap of salt called for in the recipe. They ended up super salty, but absolutely delicious. This time I used shortening because I was out of the earth balance sticks and they still taste wonderful! If you use salted butter, reduce or omit the salt in the recipe based on how salty you like them. I devoured 2 right out of the oven
Tender & flakey like Mama Audrey says. Short ingredient list so quick to make. Love the DIY buttermilk…one less ingredient to keep on hand and so flavorful.
Thank you, thank you, thank you!! This IS the best gluten-free biscuit recipe EVER! I’ve tried many buttermilk biscuit recipes that claimed to be the best. Nah-uh, THIS RECIPE IS THE BEST! Best of all they’re not dry, crumbly, or have that kind of cardboard feeling against your teeth. Instead, these biscuits are deliciously tender & flavorful, with a melt-in-your mouth texture. Did I say thank you? THANK YOU!
These biscuits are fantastic and EASY! They are fluffier than most GF biscuits, which is wonderful. And they are crunchy on the outside…perfect! I have missed really good biscuits since going GF, so I am definitely keeping this recipe handy!
Very clear and easy to follow directions. I used the Pillsbury GF flour, Earth Balance stick, Namaste egg replacer, oat milk (w vinegar). They needed to bake about 10 minutes longer than suggested. They are more dense than a gluten biscuit but still crispy on the outside and soft in the middle (I wouldn’t describe this version as flaky.) Even the non-gf folks liked them with the plant based “sausage” and gravy I served them with. By far the best gf biscuit I’ve made! It’s a keeper. Going to try more of your recipes. Thanks so much!!!!
Finally a recipe for delicious flaky gf biscuits my celiac wife can enjoy. She’s waited 5 years to eat a biscuit this good. Thank you so much!!
I just made these biscuits and they are absolutely delicious! Half of them were eaten by me and my bf within 20 mins of them being out of the oven. I started baking them with low expectations because the last time I tried to make biscuits (using a different recipe) they turned out like hockey pucks. So thank you very much for sharing and for the clear instructions!!! Going to keep this one handy.
Wonderful biscuits, tasty flaky melt in your mouth.
Easy Peasy me & my 9 yr old made these . Thank you
The flavour in these bisquits is SOOO GOOOD!!!! I used bobs red mill 1 to 1 flour so they were much too wet to pat out, i added a small handful more of flour and then put them on the tray by the spoonful. Still cooked wonderfully, my kids can’t stop eating them and I can’t either 😛
I have been amazed at how good these are. This recipe is a game changer for me! Thanks so much for helping me bring a taste of ‘home’ to my adopted home in Australia. My family love em!
I made these, and they didn’t look as pretty as yours, but man they disappeared fast! Two teens in the house, I just feel lucky I got one.
These look amazing! Is it possible to make these drop biscuits for the top of a chicken pot pie?
Hi Grace!Thank you so much. I have not tried it, but other readers have told me they used my biscuit dough to make a topping for pot pie. If you try it please let me know how it turns out.
I just did that very thing! I hadn’t tried the recipe yet, or read all these fabulous comments, so I baked them half-way on a sheet pan and then placed them on the pot pie. They were FABULOUS. I will just place them on uncooked next time and let it all bake together. Very good, 100% recommend!
I have never made homemade biscuits before. Needed to learn due to my Celiac. All I can say is thank you for your easy to follow directions AND their perfect taste. The only bad part is I had to share with family.
So amazing! I used King Arthur Measure for Measure and 4T butter & 2T shortening. They turned out wonderfully and actually taste like buttermilk biscuits from the south. Melt in your mouth amazing!
This recipe is amazing!!! I made the dairy free buttermilk with almond milk and made some shortening with coconut oil to stand in place of diary. It came out so good. My oven was broken so I grilled them and (to my complete surprise) they still came out perfect. They were fluffy and flakey. I would 100% recommend trying this recipe.
I made these with 1 to 1 Gluten free flour and they turned out perfectly. The cast iron pan made them so evenly browned! I also added some cheddar and chives and they were delicious!
I have never ever left a comment about a recipe. I made these this morning (without the sugar) and they are wonderful. Glad that I found this recipe, definitely a keeper. Thanks!!!
Easy to make. Great tip on needing a little more flour when using King Arthur brand!
Excellent! Thank you for putting all the work into developing this recipe! I switched to gluten-free a few months ago and have been missing “normal” food, and not having a whole lot of success with gluten-free baking. This recipe works wonderfully!! Delicious, with a texture very much like “normal” biscuits! I used my own flour blend, which I modified from one printed online; I’ll share it here in case anyone else wants to try it. To make the blend:2 c. millet flour, 1 c. cassava flour, 1 c. white rice flour, 1 c. arrowroot flour/starch, 1/2 c. tapioca flour/starch. Makes 5 1/2 cups flour blend.
Oh my goodness… this recipe was DELICIOUS! I made it with Minimalist Baker’s GF DIY flour blend and it worked pretty well! It did crack on the top… I am not sure why that did that, but otherwise, it was fluffy and scrumptious with butter! I seriously don’t care how they look as long as they taste good – LOL! I definitely recommend making these biscuits!! Thank you, Audrey, for this amazing recipe!!!
Oh my goodness… this recipe was DELICIOUS! I made it with Minimalist Baker’s GF DIY flour blend and it worked pretty well! It did crack on the top… I am not sure why that did that, but otherwise, it was fluffy and scrumptious with butter! I seriously don’t care how they look as long as they taste good – LOL! I definitely recommend making these biscuits! Thank you, Audrey for this amazing recipe!!!
Wonderful fluffy biscuits! I used .king Arthur gluten free flour and it was fine. The only problem I had was a sprayed a cookie sheet with canola oil and the bottom of the biscuits burned. It’s a good thing my windows were open or the smoke alarm would have gone off.
After other gluten free biscuit recipes fell short, I decided to try this recipe. These are the best biscuits!! The detailed notes are helpful and while it seems like a long process, they come together very quickly. I have made this recipe multiple times and I’ll bake a few and freeze the rest. It’s great to be able to pull a few frozen biscuits out and bake them in the same amount of time. Great recipe!!!
I made these biscuits again today. This is such an awesome recipe. I use GFJules flour which is a super blend of flour. Once again, Audrey, thank you for this recipe and so many more that are just great!
The biscuits are wonderful! Thank you so much for taking the time to figure out the right combination to make fluffy gluten free biscuits with a crunchy bottom.
I made this recipe a month ago and wanted to make them again so I’ll tell you that these are exceptionally delicious for GF biscuits. I cannot find Pillsbury flour so I used the King Arthur GF flour, otherwise I made the recipe as written and we all loved them.
Ok. I’m a southerner that has been gluten free for 7 years. I’ve been missing biscuits- real bad. This recipe makes me feel like a regular human again AND! it’s simple to make. I highly recommend trying it. I used Bob’s 1 to 1 flour, shortening, and goat milk with vinegar to replace buttermilk. Honestly. I’m at a loss for words. I love this recipe and am considering getting it tattooed on my body.
Thank you so much Laine for the awesome 5-star recipe review it really made my day!
I had missed biscuits so bad. I thought I would never get a good biscuit recipe but theses are fantastic! Tastes just like a good southern biscuit should!
A follow-up to my previous 5-Star…(there needs to be more stars!) I’ve made these a handful of times the past 3 months. Every single time they turn out just plain jane yum. For those wondering about freezing…lately that’s all I’ve been doing: making the dough (usually on a week night while watching TV), flash freezing per recipe, then pulling however many I need out of the freezer as the oven pre-heats. I appreciate being able to bake fresh biscuits for a weekday breakfast with no muss or fuss.I find the whole process simple & convenient.
This is my go to recipe for gluten free biscuits. I have been gluten free for almost 10 years due to inflammation from Fibromyalgia. I was at a loss for a good recipe until I found Audrey and her wonderful website. I primarily use Pillsbury Gluten free Flour for this recipe. I have used King Arthur as well. I bake mine in a hot oven in a pre heated cast Iron Pan. Good stuff with Sausage Gravy!! Thank you!Rachelle Reynolds
I made these using King Arthur flour without adding extra flour to the recipe. I would definitely recommend putting flour on your hands before handling the dough as it is very sticky. The biscuits came out super flaky and tasted just like the non gluten free version! I also used salted butter because that was all I had. Thank you for the recipe, these were delicious!! I didn’t think it was possible to get gluten free biscuits to taste this good!
Amazing biscuits! This is the Best gluten free recipe! I used Bobs Flour. Left out sugar. Added 1/4tsp of baking soda. Last week I made them per directions on Bobs and they were an absolute gummy mess!
Thank you, Audrey, for such a perfectly delicious gluten-free biscuit. I agree with Amber (above), these are the best gluten-free biscuits I have ever made. I just have one question…do you have a gluten-free gravy recipe that may be used on top of these biscuits. This is one breakfast treat my husband truly misses since going gluten free more than 10 years ago.
I never ever comment on recipes online even though I’m constantly cooking from online recipes but I felt like I needed to thank you for this recipe! These may be the best biscuits I’ve ever made, with gluten or otherwise! What a winner.
My friend and I was talking about how we missed eating biscuits two days before I saw this eecipe. ( I will difinatly share it with her. We have wheat allergys. I have had mine for over 10 years. After thinking about having a biscuit with butter and jelly, I decided to look for a recipe for gluten free biscuits and this one popped up first. I’m so glad I tried it. I just happen to have butter milk from a gluten free cake recipe that I made. I used Pillsbury Gluten Free flour and the biscuts turned out great. They were soft and fluffy inside. We ate them with roast beef, vegetables and potatoes and gravy. There is only my husband and I, so I froze the other 6 for a biscuit, egg, grits and bacon breakfast. Thank you for the recipe! My husband thought they were good also??
These were delicious! We used King Arthur flour, unsweetened almond milk, and Spectrum shortening. There were many sighs of pleasure! After many bad recipes, this one is a winner.
I can finally enjoy biscuits and gravy again! This recipe is outstanding! Biscuits rise very well! The best fresh out of the oven but also reheat well in the microwave for about 12-15 seconds! I grate my butter to make blending it in easier!
Made them to go with my sausage gravy and wound up eating 6 biscuits in 2 days…4 days later I made more biscuits. Very addictive and so freakin’ good! Better than going to a restaurant.
Phenomenal biscuits! These were as light and fluffy as their glutenous cousins. I made them with Bob’s RedMill but will look for Pillsbury gf flour. I appreciate VERY MUCH all of the spot-on details you gave. They were 100% easy and accurate.
It had been 5 years since I’d had a biscuit. Therefore I felt justified in eating 3 or 4 with a meal ? although I did share with my husband. That’s how much I love him.
My dough did not look like the picture, but the biscuits came out delicious!!! Love this recipe!
I never comment on web-sites. I told my family at dinner “I want to hug that woman!” My next comment was “these aren’t hockey pucks!! They aren’t sandy flavored! They are AMAZING!!” Thank you a million times thank you for perfecting this recipe. Now I see you have more recipes, I’m so excited!!
Thank you so much Amanda you just made my day! You are so welcome I love sharing the recipes I make for my family. I hope you enjoy the other recipes you try!
Best biscuits I’ve made! Did not need to be used as hockey pucks as other ones I had made from my own trials and errors. I just ordered your cookbook today, I hope to get it soon to enjoy even more “bread” recipes, as I would make bread almost every week, which we miss…not any longer! Thank You!
Thank you so much Deb for the awesome 5-star recipe review, it really made my night! I am so happy that you enjoyed the biscuits and they were the best biscuits you have made. Thank you for ordering my cookbook. You are so welcome, I love sharing the recipes I make for my family. Thank you again!
I’ve made these for my husband and me several times. He is not gluten free and I have to be. We loved the biscuits and reheated the next day. They were great both times. I’ve made many of the GF recipes for biscuits and this is now my favorite. It’s easy and consistent. It has good texture, and warms up well. I used Cup 4 Cup. I might try Pillsbury, but I don’t find that as easy to find. I am at 6,000 feet and didn’t change the recipe. Thanks!!!
Thank you so much Kathleen for the awesome 5-star recipe review, it really made my night! I am so happy that you and your husband enjoyed the biscuits. Thank you for sharing the brand of flour you used and your elevation, as I know it will help others. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
Thank you so much for this recipe! I have been gluten-free for years, but it’s hard to find a decent biscuit recipe that has a good flavor and texture. This one is fantastic and my children and husband ate them and raved about them saying they tasted like “regular”biscuits. I followed your instructions exactly and used Pillsbury gluten-free flour.
Thank you so much Lee for the wonderful 5-star recipe review, it really made my night! I am so happy that you and your family enjoyed the biscuits and they tasted like regular biscuits. You are so welcome, I love sharing the recipes I make for my family. Thank you again!
Thank you again. I made your biscuit recipe many times and shared when my friends because it’s so fabulous and I’m just overjoyed that I can actually enjoy a delicious biscuit again. Being gluten-free there are many wonderful options out there, but on a few baked items there are some limitations. If you come up with a croissant recipe, please let me know!
These biscuits are amazing! I made them last night they are the best tender biscuits ever, with or without wheat flour! They were made with Namaste Perfect Flour Blend which does contain sorghum flour. Before I added all the milk I noticed the dough was a bit wet so I held back about a tablespoon. I patted into a rectangle and cut them into 12 squares with a thin metal spatula. Using parchament paper is a great tip. They did brown quickly so 15 minutes was max time in my oven. Perfection!!!
Thank you so much Cynthia for the wonderful 5-star recipe review! I am so happy that you enjoyed the biscuits and that they are the best tender biscuits. Thank you for sharing the brand of flour you used, as I know it will help others. Thank you again!
WOW Is all I can say! I’ve never commented on any recipe . but this gluten free biscuit is absolutely amazing !! it’s better than some regular biscuits I’ve tasted in my life! I used Better Batter, oat milk buttermilk and earth balance. it came out perfect! I’m already thinking of the wonderful variations I’m going to make thank you so much I will be trying all of your recipes in the near future you are awesome!
Thank you so much Patricia for the awesome 5-star recipe review, it really made my day! I am so happy that the biscuits were absolutely amazing and came out perfect. Thank you for sharing the brand of flour and type of milk you used, as I know it will help others. I hope you enjoy the other recipe you try. Thanks again!
Thank you thank you thank you! My husband had to go gluten free almost 3 years ago. It’s been over three years since he’s had one of his favorite breakfast dishes – biscuits and gravy. You helped me make his day! Someone shared your scone recipe, which led me to your biscuits. I appreciated your notes on adding extra flour if using King Arthur measure for measure. These turned out excellent, our kids devoured them, and we’ll definitely be making them again. I might even try freezing some to make them easy to grab just a few at a time. He even made himself a sausage biscuit for lunch with the extras, something else he hadn’t eaten in a long time!
Thank you so much Jessica for the awesome 5-star recipe review, it really made my night! I am so happy that you and your family enjoyed the biscuits, it really blessed me. You are so welcome, I love sharing the recipes I make for my family. Thank you again!
These were delicious and very easy to follow and make. My 3.5 year old daughter had 3 in one sitting. They’re light, doughy, and have a perfect crust – great for that warm butter spread.
Thank you so much Marisa for the wonderful 5-star recipe review, it really made my night! I am so happy that you and your daughter enjoyed the biscuits. Thank you again!
Great recipe. Thank you! I made it into my own version of biscuit cinnamon rolls. I’ll definitely use it for dinner biscuits next time I go for biscuits. I’m an experienced home baker and taking away my gluten and dairy to cook & bake for my GF/DF people seemed like a huge handicap but so far I’ve used your pie crust, dumplings, biscuit, and vanilla cake recipes and everything has turned out great.
Thank you so much Renauda for the wonderful 5-star recipe review! I am so happy that you enjoyed the biscuits and the other recipes of mine that you have tried. You are so welcome, I love sharing the recipes I make for my family. Thank you again!
I am really new to having to do gluten free. I looked for gluten free flour mix during the rush. I found some pills bury gluten free flour, not much else. I found your recipe for gluten free biscuits. I make my own buttermilk so I had that. I followed the recipe exactly except for only using 1 T of sugar. A sweet biscuit is not for me. I was totally shocked. It was great. My daughter and granddaughter ate them all up. I only got two. Thank you so much for the recipe. I need to check your site for other recipes that will make gluten free easier and tastier. Smiley face!
Thank you so much Dana for the wonderful 5-star recipe review, it really made my day! I am so happy that your family enjoyed the biscuits and they were fantastic. You are so welcome, I love sharing the recipes that I make for my family. I hope you enjoy the other recipes you try. Thank you again!
I also only used 1 TBSP of sugar and it was perfect!
Thank you so much Marisa for the wonderful recipe review! I am so happy that you enjoyed the biscuits. Thank you again!
I’ve made this recipe twice now and each time the dough is really wet. I am using Bobs Red Mill 1:1 gluten free flour. Just wondering if I should add more flour or use less liquid. Because the flour was too wet it was hard to cut out the tea biscuits. Also they did not rise that much. Any tips? Taste is amazing even though they weren’t perfect.
Thank you so much, Elsbeth, for the wonderful 5-star recipe review. I am so happy that you enjoyed the biscuits and they tasted amazing. Bob’s 1:1 flor doe snot absorb liquid the same as the Pillsbury gluten-free flour because of e of the sorghum in the blend. You could either cut back on the milk by 1/4 cup or add 1/4 cup of flour to the dough and see if that helps with the stickiness. When I make the biscuits with the King Arthur measure fo measure (when I don’t have the Pillsbury) I have to add 1/2 cup more flour to the dough. Unfortunately, all gluten-free flours blends are different. I wish they were made the same, so it would make gluten-free baking easier. Some of my recipes I do not have to adjust for different brands of flour, but certain recipes, like the biscuits I do. I hope this helps. Thanks again!
Delicious! Thanks for the buttermilk replacement tip! These turned out perfectly!
Thank you so much Suzi for the wonderful 5-star recipe review! I am so happy that you enjoyed the biscuits and they tuned out perfectly. You are so welcome for the buttermilk tip. Thank you again!
The recipe was delicious. However, after I made the dough, it was very sticky (almost impossible to fold it by hand). I read it from earlier comments that different flours absorb the milk differently. Are there any suggestions you could give me?
I would love to make it again because it tasted really good!!
Thank you!
Hi Kata thank you so much for the wonderful recipe review! I am so happy that the biscuits tasted really good. You could either cut back on the milk by 1/4 cup or add 1/4 cup of flour to the dough and see if that helps with the stickiness. When I make the biscuits with the King Arthur measure fo measure (when I don’t have the Pillsbury) I have to add 1/2 cup more flour to the dough. Unfortunately, all gluten-free flours blends are different. I wish they were made the same, so it would make gluten-free baking easier. Some of my recipes I do not have to adjust for different brands of flour, but certain recipes, like the biscuits I do. I hope this helps. Thanks again!
Excellent recipe! I didn’t have buttermilk and substituted whole yogurt and a hint of milk, and I omitted the sugar. My family also commented that they couldn’t tell that they are GF. I will definitely make these again!
Thank you so much Nicole for the awesome 5-star recipe review! I am so happy that you and your family enjoyed the biscuits and they could not tell they were gluten-free. Thank you for sharing that you mixed the yogurt and milk to make buttermilk. I am so glad that you will be making them again. Thank you again!
Absolutely delicious! My husband has a corn allergy so I made this recipe instead of cornbread, and he is a huge fan of these biscuits! I made ours dairy free with Miyokos butter and soy milk (I followed your advice to add vinegar to make it like buttermilk). Thank you so much!
Thank you so much Deb for the awesome 5-star recipe review! I am so happy that you and your husband enjoyed the biscuits. Thank you for sharing the dairy-free alternative you used in the recipe, as I know it will help others. You are so welcome, I love sharing the recipe I make for my family. Thanks again!
I stumbled across your website about a year ago when I was searching for a muffin recipe. I have been trying lots of different gluten/dairy free recipes for 6 years, and none of them ever tasted like they did with regular flour or milk. All of your recipes turn out perfectly tasty, and the textures are so close to what I grew up eating. All of my family loves your banana bread, muffins, cornbread, and pancakes. Yesterday I made the biscuits for the first time. They turned out great!!! It’s the first biscuit my son and I have had in 6 years that was soft, fluffy, and tasty. We were thrilled!!! Thank you for sharing your family recipes with us. We needed good ones!
Thank you so much Rhonda for the wonderful 5-star recipe review, it really made my day! I am so happy that you have been enjoying my recipes and they turn out tasty and the textures are so close to what you grew up eating. Thank you so much for your kind words and encouragement, it really made my heart happy. You are so welcome, I love sharing the recipes I make for my family. Than you again!
I haven’t had a biscuit in 7 years since going GF w/ Celiac.
This recipe was easy! I followed step by step. Will make again. I used cup4cup flour. Recommend.
Thank you so much Geri for the wonderful 5-star recipe review, it really made my day! I am so happy that you enjoyed the biscuits, the recipe was easy and you will be making them again. Thank you for sharing the brand of gluten-free flour you used, as I know it will help others. Thanks again!
I don’t normally comment on recipes, but really felt like I should here. I made my original batch a month or so ago, and since I am the only GF person in the house, decided to try freezing these. I just brought out a 2 pack last night and baked them. I allowed then to thaw for about 10 minutes, they came out amazing! Finally! A recipe that won’t get wasted! Thank you!
Thank you so much Dawn for the wonderful 5-star recipe review, it really made my day. I am so happy that you enjoyed the biscuits and they were still amazing after being frozen and bakes. Thank you for sharing the steps you followed to bake the frozen biscuit dough, as I know it will help others. I feeze biscuits all of the time to bake later. You are so welcome, I love sharing the recipes that I make for my family. Thank you again!
Absolutely, amazingly delicious. My 8 year old made these as part of dinner tonight and we were blown away. Will definitely bookmark this site and look forward to many more delicious biscuits.
Thank you so much Sheri for the awesome 5-star recipe review, it really made my day! I am so happy that your family enjoyed the biscuits and you will be making them again. It makes my heart so happy to hear your 8-year-old made the biscuits. My oldest daughter loves to bake as well. Thanks again!
Seriously, I didn’t expect a lot given how many times I’ve tried recipes and they’ve been underwhelming…but THESE! I made them last night and used homemade oat milk and vinegar, I used MELT for the butter and GF flour and egg replacer…and they were a big success. Thank you. This recipe goes into my family recipe book as I’ll making it a lot!
Thank you so much Jenn for the amazing 5-star recipe review, it really made my night! I am so happy that you enjoyed the biscuits and they were a big success. Thank you for sharing which dairy-free and egg-free ingredients you used, as I know it will help others. I am so glad that you will be adding this recipe into your family recipe book and you will be making them a lot. You are so welcome, I love sharing the recipes that I make for my family. Thank you again!
Having read your suggestions about some flours making a dough that’s too wet, and only having Bob’s Red Mill 1-to-1 baking flour on hand I just added less milk. I doubled the recipe but only used 13.4oz (1 can) of coconut milk and a tablespoon or so of vinegar (filled the can to the brim). They came out absolutely perfect! I will say, I made them just over an inch thick and only came out with 16 biscuits despite making a double recipe. Maybe my mason jars are bigger than your’s! Thanks for the wonderful recipe, bookmarked it for later :).
Thank you so much Grace for the wonderful 5-star recipe review. I am so happy that you enjoyed the biscuits and they came out perfect. I am glad that you found my notes about the different gluten-free flours to be helpful. Thank you for sharing your modifications for using Bob’s Red Mill 1-to1, as I know it will help others. You are so welcome, I love sharing the recipe that I make for my family. I am so happy that you will be making them again. Thank you again!
outstanding
Thank you so much Cindy for the awesome 5-star recipe review! I am so happy that you enjoyed the biscuits and that they were outstanding. Thank you again!
These are amazing. I used Oat milk & a chia/Flax Egg in Pat Milk. 6 Tbsp Olive Oil. These came out amazing. I used King Arthur Flour, followed ypur directions. Wow…Thank you so much. I have missed Biscuits.
Thank you so much Tammy for the awesome 5-star recipe review, it really made my night! I am so happy that you enjoyed the biscuits. Thank you for sharing the ingredients you used, as I know it will help others. You are so welcome, I love sharing the recipes I make for my family and helping others. Thank you again!
Excellent taste and excellent texture. Husband couldn’t tell they were GF! Only recommendation is to not add all the buttermilk at once, and add egg separately as you would want all of that. My mixture was REALLY wet…like able to pour. However I did manage to salvage it and they came out great. But would have saved myself a lot of aggravation had I listened to my instinct and NOT added all the liquid until I was sure it needed it.
Thank you so much Pam for the wonderful 5-star recipe review, it really made my day! I am so happy that you and your husband enjoyed the biscuits and they had excellent taste and texture. Depending on which gluten-free flour blend you use, the dough will absorb liquid differently, especially if your blend has sorghum in it (it will be wetter). The dough should be a sticky before you add the flour on top to fold it, but not wet. I am glad that your biscuits turned out great! Thanks again!
These came out really well for us too. I’ve learned from other gluten free bakers to add whey and tapioca powder to my baking, that worked well for this one as well.
My oven is hot so at 15 minutes my biscuits were a overly dark on the bottom, will watch better next time. My husband and son were happy, and that happens rarely with gluten free, so I’m happy!
Thank you so much Sarah for the awesome 5-star recipe review! I am so happy that you and your family enjoyed the biscuits. Thank you for sharing the tapioca powder tip, I have never tried that, and I know it could help others. Thank you again!
They turned out great! I haven’t any kind of bread in three years due to my celiac diagnosis. We love them!
Thank you so much Jana for the awesome 5-star recipe review! I am so happy that you enjoyed the biscuits and you love them. Thanks again!
This recipe restored a piece of my soul! For years I missed flakey biscuits with gravy, and my children grew up, not knowing what all the fuss was about. This recipe has righted that wrong! These biscuits taste just as delicious (if not more so), than homemade biscuits made with wheat. Our flour of choice is Bob’s Redmill 1-1 with the suggested xanthan gum. We’ve made it with actual buttermilk and almond milk and vinegar. Thanks for a recipe that allows me to experience my childhood again, without the stomach aches!
Thank you so much B for the wonderful 5-star recipe review! I can’t tell you how happy it makes my heart to hear that you can enjoy biscuits again. This really made my night and blessed me! Thank you for sharing the brand of flour you used as I know it will help others. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
These are some good biscuits. They have the texture you’d expect from gluten-free but are flavorful and split well with a fork. Thank so so much for this recipe!
Thank you so much Eric for the awesome 5-star recipe review! I am so happy that you enjoyed the biscuits. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
Trying to explain to my autistic daughter why she can no longer eat gluten and dairy go me nowhere. So I let her help me make these. They’re very good! Your biscuits along with the gluten and dairy free sausage gravy recipe I found guarantees me a smile from her.
Thank you so much Cindy for the wonderful 5-star recipe review, it really made my heart happy and made my day! I am so happy that you and your daughter make the biscuits together and that you have been enjoying them with sausage gravy and that makes her smile. That really makes me smile too! Thank you so much for sharing that with me, it really blessed me.
These were so good I nearly cried. Haven’t had good country biscuits in 12 years when I had to go gluten free. Thank you so much. This might not be that important to everyone, but for those of us with with a Southern country heart, biscuits are in our blood!
Thank you so much Claudia for the wonderful 5-star recipe review, it really made me smile and made my day! I am so happy that you can enjoy Southern biscuits again, as I totally understand your Southern country heart, and biscuits are in our blood. This really made my heart happy! You are so welcome, I love sharing the recipes I make for my family, and helping others. Thank you again!
I made tweaks to the recipe and it was still delicious like a regular biscuit! SO HAPPY!!! I used equal parts garbanzo bean flour & my GF blend (brown rice, white rice, potato starch, tapioca starch), used psyllium husk powder as the egg replaced, made a vegan buttermilk, and used vegan butter. Using the liquid amounts called for the dough is wet; but let it set for a few minutes and use a scoop to scoop out like drop biscuits. THANK YOU!!
Thank you so much Sara for the wonderful 5-star recipe review. I am so happy that you enjoyed the biscuits. Thank you for sharing your tweaks, as I know it will help others. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
WOW and WOW again. I have tried so many recipes for buttermilk biscuits and they were not good. I saw yours and thought, “ok, one more try” and I am so glad I did. These are fantastic. Flaky, flavorful and delicious. I’ll definitely be trying the cinnamon ones next. I did get the Pillsbury gluten-free flour.
Thank you so much Judy for the awesome 5-star recipe review, it really made my day! I am so happy that you enjoyed the biscuits and they were fantastic, flaky, flavorful and delicious. I hope you enjoy the cinnamon biscuits as well, my family LOVES them. I am so glad that you used the Pillsbury gluten-free flour, it is my favorite, and it really doe smake a difference in how the gluten-free baked goods turn out. Thank you again!
Made them tonight. I have celiac and the kids and I have enjoyed the creativity involved in converting all our old favorite ‘gluten-full’ recipes. We were left in the dark on just how to convert our beloved baking powder biscuits. Thank you so much. My very excited and grateful family thanks you, too.
Thank you so much Jen for the wonderful 5-star recipe review, it really made my day! I am so happy that you and your kids enjoyed the biscuits. You are so welcome, I love sharing the recipes I make for my family and helping others. Thanks again!
OH, oh, oh, oh, oh!!! I made these today for the first time! So, so, so, so good! I’ll be printing out the recipe and taping it to the inside of my cabinet for quick and easy access. I started making the recipe before I realized that I was out of eggs and butter, but I had already turned the almond milk into “buttermilk”. I just kept it in the fridge for about 3 days. So..I now know that I can do that. Anyhow…These were really, really good! Thanks SOOOOO much!!! -oh, and if you make them into the shape of a rectangle and then cut them-making squares -it is so much easier and the dough doesn’t get “hard” with each reputting the dough together. I put half of the dough cubes “together” and 1/2 spread out. The spread out ones worked best, as the “together” ones were a little more “doughy” – though still edible.
Thank you so much Cynthia for the awesome recipe review, this really made my day! I am so happy that you enjoyed the biscuits. Thank you so much for the tip on how to make them square biscuits. I have never had them that way, but I am going to try it. Thank you again!
These were fantastic! Thank you for all the notes about flour. I had King Arthur and used 2.5 cups. I was totally unsure the whole time I was making these but made sure I didn’t over mix. My husband who need to eat gluten free requested biscuits, luckily found this recipe, and he loved them!
Thank you so much Paula for the awesome 5-star recipe review! I am so happy that you and your husband loved the biscuits and that they were fantastic. Thank you for sharing that you used King Arthur at the recommended adjustment of 2 1/2 cups, as I know it will help others. Thank you again!
Hi I just finished making these biscuits, and they turned out pretty good! I did not have the Pillsberry gluten-free blend, I have a Bob’s red Mill baking mix that I needed to add Xanthan gum, and did need to add some more of my own gluten-free baking flour because it was way too wet, all in all, they turned out very tasty, I am enjoying one with strawberry jam right now. Next time I will try the Pillsberry gluten-free baking mix to see how the results differ, my oven tends to cook hot so I had started with 440°F but after the 20 minutes of baking they were still very pale so I cranked it up to 450°F and did a total of 25 minutes, a little dark on the bottom but not that bad. Overall I’d say this recipe is a great one, just need a few little tweaks if you don’t have the Pillsberry GF mix. Bon appétit! And thank you! (Wish I could post a picture to show you!)
Thank you so much for the wonderful 5-star recipe review! I am so happy that you enjoyed the biscuits. Thank you for sharing your results with using Bob’s Red Mill baking mix, as I know it will help others. You are so welcome, I love sharing the recipes I make for my family and helping others. Thank you again!
I used the Bob’s Red Mill as the Pillsbury is not available where I live. I subbed the almond milk with vie yodeled the buttermilk and used real butter.i chose to not use any sugar to go sugar free. They didn’t rise very high but tasted great! You had mentioned earlier the Bob flor may not be fluffy. All in all , I will give it a thumbs up and will be making again!????
Thank you so much Janice for the wonderful 5-star recipe review! I am so happy that you enjoyed the biscuits. Thank you for sharing which brand of flour you used, as I know it will help others. I am glad that you will be making them again. Thanks again!
I made these delish biscuits using a gluten free all purpose flour I bought in bulk from Bulk Barn (garnanzo bean flour, potato starch, tapuoca flour, white sorghum flour,fava bean flour) bur next time I’d like to find the rice flour you suggested. I used butter but replaced the regular milk with almond milk to make the buttermilk and used monk fruit sugar blend. The comments were positive but some said they had a ‘vegetable’ flavour. Not a bad flavour, just not like regular biscuits. I will definitely make these again!
Thank you so much Charmaine for the wonderful 5-star recipe review! I am so happy that the biscuits were delish and everyone enjoyed the biscuits. Gluten-free flours that contain bean flours in them will have a different flavor versus the rice flour blends. If you make them again with a rice flour blend it will taste like a traditional biscuit. Thank you for sharing that you used monk sugar, as I know it will help others. I am so glad that you will be making them again. Thank you again for the review!
Super delicious for biscuits and gravy! And just by themselves. My family of 4 (with 2 young kiddos) gobbled them up. I was able to fit most of them in my cast iron but had some dough leftover, so I flattened it, added some butter and cinnamon sugar, then pinched the edges together to contain it. So yummy for dessert.
I used Bob’s Redmill 1:1 flour and after putting the dough on the parchment and flouring it, it was still SO wet trying to use a cutter and I remember your comment about it being wet. I put the dough back in the bowl, added a handful of flour (maybe a 1/4 cup?) and then generously floured the parchment. It worked perfect and wasn’t too sticky to handle. Baked for 21 minutes. Next time I’ll add that in from the beginning. Thanks for a great recipe!
Thank you so much Steffani for the awesome 5-star recipe review! I am so happy that everyone enjoyed the biscuits. Thank you for sharing the brand of flour you used, as I know it will help others. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
My family has been gluten free for almost a year now and while it has definitely been a challenge to find good “bread” replacements for those foods we love, having access to recipes like this totally blesses us!! These biscuits were the BOMB! Light, flaky and easy to make without a lot of weird ingredients. I used Bob’s Red Mill 1:1 and made my own buttermilk with unsweetened plain almond milk and white vinegar. My family loved them! Thank you for providing us with some delicious alternatives to those foods we have had to eliminate.
Thank you so much Twila for the awesome 5-star recipe review, this really made me smile and made my night. I am so happy that your family loved them and that they were the BOMB. This seriously made my night! I am glad that the recipe was easy to make and that the biscuits were light and flaky. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!
Delicious! Thank you!
Thank you so much Nycole for the wonderful 5-star recipe review! I am so happy that you enjoyed the biscuits and they were delicious. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
Oh my! Wow! This was THE best ever! I did freeze the extra cut outs, and haven’t had a chance to try them yet, ( just made these tonight) but so super excited about this recipe!
One thought about the butter, I keep extra in the freezer, so in this case, I just got a stick and grated it with my grader, all pieces are the same size, and it’s a breeze to mix in. Thank you so much fir this incredible recipe.?
Thank you so much Lori for the awesome 5-star recipe review, it really made my day! I am so happy that you enjoyed the biscuits and they were the best ever. Thank you for sharing the tip about the grated butter, as I know it will help others. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!
These were excellent. I made my own egg replacer – 1 T. flax to 3 T. water and used Bob’s Red Mill gluten free 1 to 1 flour. Delicious vegan, gluten free biscuits. I appreciate you!
Thank you so much Barbara for the wonderful 5-star recipe review! I am so happy that you enjoyed the biscuits and they were excellent. Thank you for sharing that you made your own egg replacer, as I know it will help others. You are so welcome, I love sharing the recipes I make for my family and helping others. Thanks again!
These were excellent—and a pleasant surprise after using other recipes. I used my own gf flour blend I had on hand, (brown and white rice flour, potato starch, tapioca flour, and xantham gum) after reading that some gf flour blends contain sorghum, which you found didn’t work as well. I did use a 2 1/2 in cookie cutter, and for me they took about a half hour to bake. They really were yummy—thank you!
Thank you so much Claudia for the awesome 5-star recipe review! I am so happy that you enjoyed the biscuits. Thank you for sharing that you used your own gluten-free flour blend, as I know it will help others. Thanks again!
Best gf biscuit recipe I’ve tried. If you didn’t know you would never guess they were gluten free! I used Pillsbury baking mix and regular milk with vinegar and they turned out great!! Will definitely do this again!
Thank you so much Joy for the awesome 5-star recipe review, it really made my day! I am so happy that you enjoyed the biscuits and that it is the best gluten-free biscuit recipe you have tried. I am glad that you will be making them again. Thanks again!
My hubby recently transitioned to GF for health reasons & has been missing biscuits & gravy for our weekend cheat. These were super easy to make & super tasty on top of it. Hubby didn’t compliment them At first b/c he was afraid they were store bought…there were too good…Ha!…I set him straight 😉
I used King Arthur GF flour but still 1C buttermilk. Turned out just dandy.
Happy to see that they freeze well also – will make life easier in the long run.
Thanks for the recipe! I look forward to checking out your cookbook too.
Thank you so much E.Rowe for the awesome 5-star recipe review! I am so happy that you and your husband enjoyed the biscuits. Thank you for sharing which brand of gluten-free flour you are using, as I know it will help others. You are so welcome, I love sharing what I make for my family. Thank you so much for your support and I hope you enjoy my cookbook as well.
I absolutely loved these biscuits. I followed the recipe exactly as specified and I am so happy to have found a biscuit recipe that I love. I haven’t had a good tasting biscuit since I was diagnosed with Celiac. You have made my day! Do you have a good bread recipe?
Thank you so much Gayle for the awesome 5-star recipe review! I am so happy that you love the biscuits. It really makes my heart happy to know that you can enjoy a gluten-free biscuit. I do have two gluten-free bread recipes. One for a bread machine and one that is baked in the oven. Thanks again!
These biscuits were absolutely perfect! My husband loves biscuits but since my celiac diagnosis, they haven’t been around. He loved them, as did I, and our children! Thank you so much for this recipe. I made them dairy free as well using almond/coconut milk and earth balance butter.
Thank you so much Teresa for the wonderful 5-star recipe review, it really made my day! I am so happy that your whole family loved the biscuits. You are so welcome, I love sharing the recipes I make for my family. Thank you again!
I made the cinnamon biscuits with pillsbury flour and they were beautiful and delicious. Then the next day made the other biscuit recipe using Pamela’s flour mixture. The Pamela’s were a mess – very wet dough, no layers at all. The flour definitely makes a difference.
Thank you so much Pam for the awesome 5-star recipe review! I am so happy that you enjoyed the biscuits. Thank you for sharing your results with the Pillsbury and Pamela’s gluten-free flour, as I know it will help others. The Pillsbury gluten-free flour is my favorite. I have test baked with Pamelas and have found that gluten-free flours that have sorghum flour in them tend to be wetter. You are so right that the brand of gluten-free flour you use makes all the difference. Thank you again!
These are delicious! My husband has Celiac, & we haven’t made quite the classic biscuit he craves. I admittedly messed up and made these about 0.5” thick rather than 1”. I have no idea how I misread that, but they were really cute little biscuits. Next time I’m going to bake them in my cast iron. They browned a bit too much in my pan, but I’ll move the rack next time. I’ve saved this recipe as our go-to for sure!
Thank you so much for the awesome 5-star recipe review Kori! I am so happy that you and your husband enjoyed the biscuits. I normally bake them in my cast iron pan on the top rack. I am so glad that my recipe is your go-to recipe for gluten-free biscuits. Thanks again!
Best GF biscuits I have ever had! Whole family loved them! I have tried various recipes through the years and this one wins by a mile! It was also a very forgiving recipe. I used the bit of flour I had – Krusteaz All purpose GF flour which has sorghum – and added about 1/3 cup tapioca flour to make it a full 2 cups. The dough was very very sticky so I added a bit more flour mix to allow shaping. And while the biscuits spread and were a bit thin, the taste and texture was great! Can’t wait to try it with the flour you suggested! One question – should I have placed the biscuits sides touching? I placed them an inch apart.
Thank you so much Vicki for the awesome 5-star recipe review, it really made my night! I am so happy that these are the best biscuits you have ever had! I am so glad that everything come out well after having to mix different flours together. I usually give them a little space in between them in the pan. But I have also had them touch when I make my cinnamon biscuits because I use a larget biscuit cutter. Thank you again!
Easily the best gluten free biscuit I’ve had.
Thank you Gayle for the awesome 5-star recipe review, it really made my night! I am so happy that this is the best gluten-free biscuits you have had. Thanks again!
These biscuits are a game-changer! I used Namaste GF flour, as it was what I had, and made the buttermilk with a TBSP of white vinegar like you instructed so helpfully. I dusted with white rice powder to make up for the sorghum in the Namaste flour. Oh me, oh my, they turned out great! So light and fluffy! This is my go-to recipe from now on. I’ve even written it down on a 3×5 card! Now, I just need to try the batter in a chicken and dumpling recipe a co-worker gave my husband and see what happens then. Thank you so much for the hard work you put in to pull this recipe together.
Thank you so much Wendy for the awesome 5-star recipe review! I am so happy that you enjoyed the biscuits and it will be your go-to recipe. Thank you for sharing which brand of gluten-free flour you used, as I know it will help others. You are so welcome, I love sharing the recipes I make for my family and helping others. Thanks again!
Thank you so much for the recipes. Once again, I am back on GF, seems my stomach rules! I love biscuits in the morning, so I am so excited to have this recipe. I want to attempt to make bread, but I don’t have a fancy bread machine, so I will have to pass on that one. Thanks for all you work in creating these wonderful recipes and sharing them with us!!! Merry Christmas to you and yours!!
Thank you so much Jacqueline for the wonderful 5-star recipe review! I am so happy that you enjoy the biscuits. You are so welcome, I love helping others and sharing the recipes that I make for my family. Merry Christmas to you as well and thank you again!
Best GF biscuits I’ve ever had. I used the Bob’s Mill GF Baking Flour. Froze the butter and then grated it quickly into the flour mixture for faster mixing. Did not add the sugar as I don’t like my biscuits sweet. This will be the only recipe I use from now on. I will add some sugar and use it as a peach cobbler crust in the near future. Yummy!
Thank you so much CDew for the awesome 5-star recipe review, it really made my night! I am so happy that these were the best gluten-free biscuits you have ever had and it will be the only recipe you use from now on. Using the biscuits for peach cobbler sounds yummy. Thanks again!
These were amazing! They were very easy to make – I followed the directions and froze the butter, etc. They were very light and flaky, with a great texture – my family loved them! I served them with some sausage/mushroom gravy (thickened with GF flour). No leftovers!
Thank you so much GSB for the awesome 5-star recipe review! I am so happy that your whole family loved the biscuits, that they were amazing, very light and flakey, and easy to make. Thank you again!
Delicious! Thanks for a great recipe with helpful insights and detailed instructions. I’m an experienced baker but gluten free and dairy free baking is a whole new world. I cannot use most GF flour blends because they contain potato and/or tapioca starch, so I used all white rice flour and included the xanthan gum. I also used coconut milk with vinegar for the buttermilk, and Country Crock plant butter. I was really happy with the results, and my biscuit craving was satisfied! Many thanks!
Thank you so much Sarah for the wonderful 5-star recipe review! I am so happy that you enjoyed the biscuits. Thank you for sharing what gluten-free flour and dairy-free products you used, as I know it will help others. You are so welcome, I love sharing the recipe I make for my family and helping others. Thank you again!
I’ve never successfully made gf biscuits before so I was hesitant that these would turn out. I made every possible mistake, didn’t freeze the butter, realized my baking powder was 5 years past date, and added the butter, milk, and egg at the same time. So I was sure these wouldn’t be good. They were way too wet so I did drop biscuits instead. Success! They rose beautiful and tasted great, thanks so much. If they were this good with all my mistakes I can’t wait to see how they are following directions.
Thank you so much Laura for the awesome 5-star recipe review, it really made me smile! I am so happy that you enjoyed the biscuits. Thank you again!
I used Bob’s red Mill gluten free flour and followed the recipe exactly, but the dough was pretty hard to work with so I used another 4 tbsp of flour to get them shaped and cut right. They were fluffy and soft and my whole family loved them! I heated up the few that we’re left over in the oven this morning and they were just as good! Will make again!
Thank you so much for the awesome 5-star recipe review Katie! I am so happy that your family loved the biscuits. Bob’s Red Mill gluten-free flour has sorghum flour in it, as it does not absorb liquid the same as the Pillsbury gluten-free and that is why you had to add more flour to the dough. I am glad that they turned out fluffy and soft and that you enjoyed them the next day too. I am really happy that you will make them again. Thanks again!
These are tasty, light, fluffy! I will definitely make them again. I did a bit if substituting and they still baked up beautiful and tasty. Thank you for this recipe.
Thank you so much Audrey for the awesome 5-star recipe review! I am so happy that you enjoyed the biscuits and they baked up beautiful and tasty. You are so welcome, I love sharing what I make for my family. Thanks again!
Awesome! I didn’t use eggs and replaced half of the flour with garbanzo bean flour and it was super delicious! Thank you so much! My husband has celiac disease and we have no other flours at home. Whenever I want biscuits I have no choice but to make them gluten-free. This is a great recipe!
Thank you so much Pearl for the wonderful 5-star recipe review! I am so happy that you and your husband enjoyed the biscuits. Thank you for sharing what modifications you used, as I know it will help others. Thank you again!
These are the BEST GF biscuits I’ve ever made. The tips in the instructions are key – I didn’t know not to mix too much and this has probably made all my previous biscuits hard. And baking in a cast iron skillet is a great idea. They turned out light and fluffy with a crisp bottom. SO yummy.
Thank you so much Karen for the awesome 5-star recipe review, this really made my night! I am so happy that you enjoyed the biscuits and they are the best you have ever made. I am so glad that you found the tips helpful. My favorite way to make biscuits is in a cast iron pan. Thanks again!
This recipe will make you believe in enjoying your food again! I nearly cried when I tasted the first bite!!
I’m from south Louisiana and haven’t had a real biscuit in almost a decade… my life just took a major turn with these biscuits.
Thank you for keeping my faith in gluten free goodness alive!! ❤️
-Angela R.
Thank you so much Angela for the awesome 5-star recipe review, this really made my day! I am so happy that you can enjoy biscuits again. I totally understand! You are so very welcome, I love sharing what I make for my family. Thank you again! Your review really made my heart happy.
Best gf biscuits I’ve had yet!!!! Could not find Pillsbury Flour so used Arrowhead Mills AP Flour. Turned out perfect, or AWESOME as my husband said 🙂 Thank you for sharing.
Thank you so much Lori for the awesome 5-star recipe review! I am so happy that you enjoyed the biscuits and they are the best you have had yet! Thank you for sharing which brand of gluten-free flour you used, as I know it will help others. I have not tried the Arrowhead Mills gluten-free flour, but I will look into it. You are so welcome, I love sharing what I make for my family. Thanks again!
Oh, my goodness! These were so good, my son asked if they were really gluten free. My husband has celiac disease, but the rest of us loved them too. No graininess, fluffy, just fabulous! I used Cup 4 Cup, brushed the tops with butter when they came out. Mine cooked in about 13 minutes. This is a keeper
Thank you so much Roberta for the awesome 5-star recipe review, this really made my night! I am so happy that everyone enjoyed the biscuits. Thank you for sharing what flour you used, as I know it will help others. Thanks again!
These are really good and my husband liked them too (he’s not GF) A batch lasted me all week. They are nice and thick, so I slice them in half and pop them in the toaster to reheat then slather withEarth Balance and whatever else suits me. I used Bobs Red Mill 1 to1 G F flour since that was what I had on hand. Also used Earth Balance sticks. Making a second batch today for upcoming week. This is now my go to biscuit recipe. Will try with King Arthur brand next time.
Thanks for the recipe and detailed instructions!
Thank you so much Deb for the awesome 5-star recipe review! I am so happy that you and your husband enjoyed the biscuits and this is now your go-to biscuit recipe. This really made my day! You are so welcome, I love sharing what I make for my family. Thanks again!
We don’t need GF in our house but had friends over for dinner who do need GF. These worked very well and our guest ate three of them to go with pot roast and a GF apple crisp for dessert.
I do have a question. Why bring an egg to room temperature and then mix it in with cold buttermilk? I started to do that and then couldn’t figure out why, so I didn’t.
I baked some of the biscuit dough fresh and baked some from frozen. Much prefer the fresh over the frozen, although for a small family or single person, freezing does work.
Thank you so much for the awesome 5-star recipe review Patricia! I am so happy that you and your friends enjoyed the biscuits. The egg can be cold, as it was an oversight, but it is now corrected. It is important to have cold butter and cold buttermilk. Thanks again!
Wow! I am so happy I found this recipe. I’ve been missing good biscuits ever since I was diagnosed. Most gf biscuit recipes yield rock hard lumps or super crumbly messes, but these are perfect! I made them yesterday and sat and ate two of them right out of the oven. I can’t wait to make them for my sister on Thanksgiving!
Thank you so much Lisa for the awesome 5-star recipe review! I am so happy that you enjoyed the biscuits and that they were perfect. I hope your sister enjoys the biscuits on Thanksgiving. Thanks again!
I used your biscuit recipe to make chicken pot pie and served it to my family. The biscuits were the best I’ve had in the 32 years I’ve been eating gluten free! Four of the five adults enjoying the meal were not Celiacs and commented repeatedly at how delicious the biscuits were.
Thank you so much Debbie for the wonderful 5-star recipe review! I am so happy that you and your family enjoyed the biscuits. You really made my day saying that they were the best you have had in 32 years of eating gluten-free! Thank you again!
I missed bread so much! In the past, gluten free baking left SO MUCH to be desired. But lady, you’ve changed my world with this recipe!! I used Bob’s Red Mill 1 to 1 flour. Otherwise I stuck closely to your recipe. I used slightly more than 2 cups flour since it already had the xanthan gum in it. I used very cold butter like you said. I didn’t get over-zealous with cutting the butter in. I didn’t roll them. I tenderly patted the dough and folded it like you said. I brushed them with butter. I cooked those precious biscuits at 450. All just as you said, though I’d “never done it that way before.” And THEY ARE AMAZING!! Thank you so much for the time and effort you put in on perfecting your recipe and posting for us all. Now, what’s that about a cookbook you’ve written?! Checking it out!
Thank you so much Donna for the awesome 5-star recipe review! Your comments really made my heart happy! I am so happy that you enjoyed the biscuits and that they were amazing. You really made my day! You are so welcome, I love sharing what I make for my family. I am super excited about the release of my cookbook on 10/29, thank you for checking it out and thanks again for taking the time to for the amazing recipe review!
Oh-my-word! These are better than regular biscuits for their light, moist texture. Thanks especially for the tips about not over mixing, over handling and cutting out each biscuit. I tried using half plain Greek yoghurt, half milk with a teaspoon of white vinegar combined instead of buttermilk. Worked just fine.
Thank you so much Diane for the awesome 5-star recipe review! I am so happy that you enjoyed the biscuits and they were better than regular biscuits. You really made my day! I am so glad that you found my tips to be helpful and thank you for sharing your buttermilk substitution. Thank you again!
Love this recipe! Made some modifications:
*Used 2 cups… blend of GF King Arthur all purpose flour and GF Bisquick (1 box of each).
*1/4 cup butter and 1/4 cup Crisco shortening.
*1 tablespoon psylliam husks.
I did not add the egg. Otherwise I followed recipe.
Thank you so much for the awesome 5-star recipe review! I am so happy that you enjoyed the biscuits. I glad that the recipe worked with your modifications, thank you for sharing your modifications. Thanks again!
These are so good! I have been on a kick for the past year to recreate southern comfort items. Every biscuit recipe I’ve tried has failed. Not this one! I used King Arthur’s Measure for Measure flour. These are not dry and have the right amount of crumble. The only thing I would probably tweak is to use salted butter instead of unsalted. I like my biscuits a little more salty. Thank you for this awesome recipe!!
Thank you so much Harmonie for the awesome 5-star recipe review, it really made my day! I am so happy that you enjoyed the biscuits. Thank you for sharing that you used King Arthur’s Measure for Measure flour successfully in the recipe, as I know it will help others. You are so welcome, I love sharing what I make for my family. Thanks again!
Amazing recipe!! The best GF biscuits I ever made! Thank you!
Thank you so much Dawn for the awesome 5-star recipe review! I am so happy that these were the best gluten-free biscuits you have ever made. You really made my day! You are so welcome, I love sharing what I make for my family. Thanks again!
I have tried for years to make a good and soft gluten free biscuit. They usually end up like a hard hockey puck! Until now….. I used this recipe for the first time tonight (with sausage gravy), and the biscuits were amazing!!! I used Bob’s Red Mill Gluten Free Flour Mix. I mixed the flour and frozen butter cubes in my Ninja blender, and then baked biscuits in cast iron pan. Delicious!!!! Thank you. 🙂
Thank you so much Dawn for the awesome 5-star recipe review! I am so happy that you enjoyed the biscuits and they were amazing. Thank you for sharing what flour you used and that you used your Ninja blender to mix the flour and butter together. I know it will help others. I always bake my biscuits in a cast iron pan too. You are so welcome, I love sharing what I make for my family. Thanks again!
I have made this biscuit recipe twice this week. They are amazing and work great with Namaste gf flour blend. I followed the directions exactly with the exception of the brand of flour because this is what I had in hand.
Thank you for sharing!
Thank you so much for the awesome recipe review! I am so happy that you enjoyed the biscuits. You really made my day! Thank you for sharing what brand of flour you used, I know it will help others. I have never tried the Namaste brand before. You are so welcome, I love sharing what I make for my family. Thank you again!
Best gluten free biscuit recipe and very easy to make. So thankful for the comparisons of other GF flour mixes and how to alter accordingly if using one of them. I used Pamela’s Artisan Flour, as it was the closest I had to the Pillsbury GF Flour. They were light, fluffy and very filling. Thank you for taking the time to post your recipe and share all your insight!
Thank you so much Keli for the awesome 5-star recipe review! I am so happy that you enjoyed the biscuits, that they were light, fluffy, filling and easy to make. Thank you for sharing which flour you used, as I know it will help others. I have not tried Pamela’s flour. You are so welcome, I love sharing what I make for my family. Thanks again!
I made these for my wife today along with some gluten free sausage gravy. I’m not gluten free myself and usually just have the GF alternative for her. These were by far the best GF biscuit/bread that I’ve had in the several years of trying various recipes as well as store bought and restaurant products. The biscuits and gravy were fantastic! I rarely make a recipe for the first time that I don’t tweak the next, but there is nothing to change here.
Thank you so much Daddy Acorn for the awesome 5-star recipe review! I am so happy that you and your wife enjoyed the biscuits and they are the best you have tried and they were fantastic. You really made my night! My family loves biscuits and sausage gravy too. Thank you again!
This is a great recipe for biscuits! I’m so excited because I haven’t had a real biscuit in so long and I have to be gluten free. My results were great and delicious. I am trying very hard not to eat more. Thank you for sharing this recipe!
Thank you so much Colleen for the amazing 5-star recipe review! I am so happy that you enjoyed the biscuits, especially after not having one in a long time. You really made my day! You are so welcome, I love sharing what I make for my family. Thanks again!
Excellent recipe! Mine turned out fluffy, light and flaky with Cup for Cup GF blend and cashew milk which is what I had in the fridge. This was a test run for a dinner party later this week to pair with corn chowder with butter poached crab and creme fraiche. I’m going to add finely grated cheddar to the biscuits. But this was also a test run for my sweet GF grandkids who LOVE biscuits! They will be thrilled.
Thank you so much Marsha for the wonderful 5-star recipe review! I am so happy that you enjoyed the biscuits and they were light and fluffy. I wish I was going to be at your dinner party, your corn chowder sounds amazing. I hope your grandkids love the biscuits as well. I have never tried the biscuits with cheddar cheese in them. Please let me know how the cheese biscuits turn out. Thank you again!
This is one thing I miss the most since going on a gluten-free diet. I’m definitely going to give this recipe a go!
These biscuits are my family’s favorite! I hope you enjoy them as much as we do. Thanks Kristen!
I made these last night thinking I was not going to like them as previous other recipes have left me disappointed. But, not these! My biscuits were flaky and buttery. I’ve already added this to my gluten free list of must makes. Thank you so much!
Thank you so much Vikki for the awesome 5-star recipe review! I am so happy that you enjoyed the biscuits, they were flaky and buttery, and these are now on your gluten-free list of must makes. You really made my day! You are so welcome, I love sharing what I make for my family. Thanks again!
this is the best gf bread recipe I have tried. enjoy
Thank you so much Jewel for the awesome 5-star review! I am so happy that you enjoyed the biscuits and that they are the best gluten-free bread recipe you have tired. You really made my day. Thanks again!
Excellent! My mother is GF so I made these for her but my husband and I couldn’t resist tasting them fresh out of the oven. They are delicious! Thanks for sharing your recipe.
Thank you so much Sandy for the wonderful 5-star recipe review! I am so happy that you and your family enjoyed the biscuits. You are so welcome, I love sharing what I make for my family. Thanks again you really made my day!
I’ve always struggled with making homemade biscuits, but not with this recipe! They came out very tasty! I made these on Sunday, I use Bob’s 1 to 1 baking flour. The only thing was, that they came out a little crumbly, like they fell a little apart as I was slicing them. I’m new to GF baking so I was too scared the dough would be too runny lol, maybe I didn’t add enough Buttermilk? I will definitely try this recipe again! And can’t wait to try more of your GF recipes!!
Thank you so much Edith for the awesome 5-star recipe review! I am so happy that you enjoyed the biscuits. When I test baked with Bob’s 1 to 1 flour the taste, texture, and rise was different than the biscuits I make with my preferred flour Pillsbury gluten-free. The Bob’s Red Mill has sorghum flour in the blend and I have found that it does not absorb liquid the same and dough was “wetter”. I wrote about this in the post. I highly recommend the Pillsbury gluten-free flour and I buy it from Walmart or order it online from Walmart for less than $5 for a 2 lb bag. I know you are new to gluten-free baking and I would love to help you enjoy the same biscuits I make for my family every week. I have had a lot of trial and error over the years and it really does make a difference on what brand of gluten-free flour you use, because they are all made differently. If you can’t find the Pillsbury I always recommend finding a flour with similar ingredients. If you are going to make them again with Bob’s, please make sure you still add the same amounts in the recipe. I hope this helps, and please let me know if you have any other questions. I am here to help! Thank you again.
These biscuits are so light and fluffy! They are a staple in our house. I always have them in the freezer ready to bake! Best recipe for biscuits I ever made. Thank you!
Thank you so much Shannon and Lori for the awesome 5-star recipe review! I am so happy that these are the best recipe you have made and they are so light and fluffy. You really made my day! I always keep a batch in the freezer too. You are so welcome, I love sharing what I make for my family. Thank you again!
This is the first time that I have ever attempted to bake biscuits, let alone gluten free biscuits, and ohmygoodness! YUM! I forgot what these tasted like and I am so pleased with the turnout! My husband and I are also Tennesseans and know the value of a good biscuit. I made them for dinner last night with my version of chicken pot pie, and I asked my husband what he thought. He teased and said, “It only took you ten years [for you to make biscuits!]” and then followed up saying that this may be one of the top ten meals that I have ever made for our family (we have been together for ten years haha). What a review! Haha so naturally I had to share and give you super credit for sharing your GF biscuit recipe. THANK YOU!
P.S. Now I finally have a recipe that I can make for his side of the family that I know they will eat! His father is from West Tennessee and as redneck as can be when it comes to his diet. I can’t wait to bake these again and share them with my in-laws!
Thank you so much Tiffany for the awesome 5-stare recipe review, it really made my day! I am so happy that you and your husband enjoyed the biscuits. I know that you being from TN, you know your Southern biscuits! I totally understand about your in-laws too, as mine in-laws are from East TN. Seriously your comment about your father-in-law really made me smile. Thanks again!
These biscuits are absolutely delicious! The double fold method is great to not over work the dough and your step by step instructions are perfect. And the picture showing not to have the biscuits touch in the pan helped me, as I normally have mine touching. They rise much better not touching. Thank you so much for this recipe!
Thank you so much Lynn for the awesome 5-star recipe review! I am so happy that you enjoyed the biscuits and that you found the step by step instructions to be perfect. You really made my day. You are so welcome, I love sharing what I make for my family. Thank you again!
These biscuits are absolutely delicious! The double fold method is great to not over work the dough and your step by step instructions are perfect. And the picture showing not to have the biscuits touch in the pan helped me, as I normally have mine touching. They rise much better not touching. Thank you so much for this recipe!
Thank you so much Anita for the wonderful recipe review! I am so happy that you enjoyed the biscuits and that the instructions are helpful. You are so welcome, I love sharing what I make for my family. Thanks again!
Simply awesome! No brag, just fact.
Thank you so much Beverly for the awesome 5-star review! You really made my day! Seriously I have a huge smile on my face. Thanks again!
OMG!!!! These are better than my favorite biscuit recipe before I went gluten free.
Thank you for sharing your recipe.
Thank you so much for the awesome recipe review! I am so happy that these are better than your favorite biscuit recipe before you went gluten-free. You are so welcome, I love sharing what I make for my family. Thanks again!
Another amazing recipe. I have tried and failed at gluten free biscuits so many times. These were so fluffy and airy. They tasted delicious. Will definitely make these again!!
Thank you so much Brittany for the amazing 5-star recipe review! I am so happy that you enjoyed the biscuits and they were fluffy, airy and delicious. Thank you again you really made my day!
These were so so yummy and even my non-gluten and dairy free family members loved them!!
Thank you so much Anna for the awesome 5-star recipe review! I am so happy that all your family members loved the biscuits. That really means a lot to you. Thank you again!
After many failures with other recipes, I found this awesome recipe for nice, fluffy biscuits, the way biscuits should be. This recipe brought rave reviews from even the non-gluten free eaters. They are a staple at every holiday meal. Thanks for so many great recipes!
Thank you so much Bonnie for the awesome 5-star recipe review! I am so happy that you have found success with my recipe and you enjoy the biscuits. It makes my heart so happy, especially to hear the non-gluten free eaters enjoy them too. You are so welcome, I love sharing what I make for my family. Thanks again!
We make these all the time, they are a new staple in our house! They come out perfectly every time, which still amazes me. I use my own GF flour blend (made of Bob’s red Mill white rice, sweet white rice, and brown rice flours, tapioca starch and xantham gum). I also do the coconut milk w/ vinegar sub and they are so dang delicious!! I thought I’d never have a *good* biscuit again, thank you Audrey!
Thank you so much Colleen for the awesome 5-star recipe review! It makes my heart so happy to hear that these biscuits are a staple in your house and that they come out perfectly every time. You really make my day! Thank you for sharing your gluten-free flour blend. I have not tried making my own blend. You are so welcome, I love sharing what I make for my family. Thanks again!
Thanks so much for the recipe. I have been craving buttermilk biscuits since going gluten free years ago. . These biscuits are fantastic! I can’t get over how non gluten free they taste, No odd consistency ,texture or taste. Just lots of deliciousness!! Had them with unsalted butter and red raspberry jam one day then put on top of pot pie the next. Again, thanks for the fabulous recipe!!
Thank you so much Debbie for the awesome recipe review! I am so happy that you enjoyed the biscuits and that they are fantastic. I especially loved that you said that that there is no odd consistency, texture or taste and how non-gluten-free they taste-just lots of deliciousness. That means a lot to me! You are so welcome, I love sharing what I make for my family. Thank you again!
Wow I cannot believe how good these are. The texture is spot on, thank you for sharing.
Thank you so much Jo for the awesome 5-star recipe review! I am so happy that you enjoyed the biscuits and that the texture is spot on. This really made me smile. You are so welcome, I love sharing what I make for my family. Thank you again!
I’ve made these twice now. they are Very good, light and fluffy.
Thank you so much Marcie for the wonderful 5-star recipe review! I am so happy that you enjoyed the biscuits and they were light and fluffy. Thank you again!
Best biscuit recipe I have made since I became gluten free 20 years ago. Thank you.
Thank you so much Carol for the wonderful 5-star recipe review. It makes my heart so happy to hear that you enjoyed the biscuits and it is the best biscuit recipe you have made since going gluten-free 20 years ago. You are so welcome, I love sharing what I make for my family. Thank you again!
These were delicious! I made them with Bob’s Red Mill, Silk Unsweetened Almond Milk, butter, and an egg. I really appreciate the photos and detailed instructions on how to mix and form the biscuits. Without this additional info, my biscuits surely would have turned into concrete like all the other bready things I’ve attempted to make. Thanks for teaching me and for providing a scrumptious recipe! The biscuits were gobbled up with glee!
Thank you so much RC for the wonderful 5-star recipe review! I am so happy that you enjoyed the biscuits and that the detailed instructions were helpful. Your comments really made my day. You are so welcome, I love sharing what I make for my family. Thank you again!
These turned out amazing!!!!!! First time in 10 years that my biscuits were legit and not hockey pucks.
Thank you!!!!
Thank you so much Carlie for the amazing recipe review! I am so happy that you enjoyed the biscuits, especially after waiting for 10 years to have a soft biscuit that was gluten-free. You really made my night! You are so welcome, I love sharing what I make for my family. Thank you again!
I definitely did something wrong, but they still turned out so, so good and soft! Even my partner who is not at all into gf/df food had said they were pretty good and voluntarily ate seconds. I used my own gf flour mixture and ended up with a pretty wet batter/dough. I added a handful of vegan cheese and chopped green onions and turned them into drop biscuits for 11 min. in the oven. Delicious! After so many failures, it’s so good to have something that tastes good. Thanks for this recipe!
Thank you so much Lotus for the wonderful 5-star recipe review! I am happy to hear that you enjoyed the biscuits. The dough was probably wetter because of the difference in gluten-free flour blends. Some blends absorb moisture better than others. I am glad to hear that you were able to turn the dough into cheese and onion drop biscuits and they were delicious and soft. If you try the recipe again and use your own flour mixture again you could start with 1/2 cup of buttermilk and if needed add a little more milk at a time until the dough is the right texture to fold and cut. You are so welcome, I love sharing what I make for my family. Thank you again!
I made these today and they were delicious! I used Pillsbury all purpose flour and they were awesome. I saw many biscuit recipes but I tried yours because I already made your cinnamon roll cake and it was delish so I knew this one would be good too. These make good drop biscuits too if you don’t want to roll them out and all. And no grittiness and you can’t tell they are gluten free. Thank you for sharing and if you ever write a cookbook I will buy it.
Thank you so much Anna for the wonderful 5-star recipe review! I am so happy that you enjoyed the biscuits and the cinnamon roll cake. I make these biscuits weekly for my family. Actually, my first cookbook is currently for pre-sale for its release date on October 22. Here is the link to my cookbook if you would like to take a look at it. https://www.simonandschuster.com/books/The-Everything-Gluten-Free-Dairy-Free-Cookbook/Audrey-Roberts/Everything/9781507211281 Thank you again!
Your welcome! I’m looking forward to the release of your cook book. I definitely need it in because I’m now gluten free. Thank you again.
Thank you Anna! You are so welcome. Please let me know if I can help in any way.
I made these with Bob’s Red Mill All purpose flour and added the xanthan gum. I used my mixer with the whisk attachment to whisk the dry ingredients and then added the cut butter and whisked it in on stir setting. Then used my paddle attachment and added the egg and buttermilk (I used the milk and vinegar method). I also used muffin tins with liners and the biscuits turned out really good! My family loved them with homemade sausage gravy on top!
Thank you so much Emily for the wonderful review! I am so happy that you enjoyed the biscuits. Thank you for sharing how you made the biscuits. I have never made biscuits in a muffin tin, but I am going to have to try that. My family loves sausage gravy too. Thanks again!
I have tried many gluten free biscuit recipes and this one is the absolute best! Thanks for sharing it. I never seem to go exactly by a recipe so I used almond flour which I had plenty of in my pantry and added about one fourth cup plain Greek yogurt for extra protein. The dough was sticky but turned out perfectly when patted out with extra almond flour. I’m sure your original recipe is wonderful and I will try it sometime with the same flour you used. By the way, I saw that your husband is from south Knoxville. We lived there for 12 years and loved it. Our grown children still speak of good memories they have of growing up in that area. Thanks again!
Diane
Thank you so much Diane for the wonderful recipe review! I am so happy that you enjoyed the biscuits and that it’s the best gluten-free biscuit recipe you have tried. That makes my heart so happy to hear! I am glad to hear that the recipe worked with almond flour and Greek yogurt. I have never tried the recipe with either. I hope you enjoy them as well if you try them with gluten-free rice flour. You are so welcome, I love sharing what I make for my family. My husband and his family are from North Knoxville and my two oldest children were born in Knoxville. We miss living there, it such a wonderful place to raise a family. Thank you again!
I am wondering how to use these biscuits as toppers for a chicken pot pie! I use the Pioneer Woman’s pot pie recipe.
I’m thinking I’d partially cook the biscuits and then transfer them to the top of the oven ready pot pie pan. In that recipe, then inside of the pot pie is already cooked on the cook top, but then goes into the oven in order to cook the crust. Any suggestions?
Thanks.
Barbara
Hi Barbara! I’ve never tired putting my biscuits on top of a pot pie as a crust, but that sounds delicious! If the pot pie filling is cooked on the stove top I would just add the biscuits on top and cook for an additional 1-20 minutes until the biscuits are cooked through. Please let me know how it turns out!
I made it with the pot pie filling and just placed the uncooked dough on top, and put it in the oven for 20 minutes. It was delicious!
Thank you Monica for letting me know how the pot pie turned out. I am definitely going to try making it too!
These biscuits are amazing! They turned out perfect. I know if the recipe comes from mamaknowsglutenfree.com it will be good!
Thank you so much Jaimee for the wonderful 5-star recipe review! I am so happy to hear that the biscuits turned out perfect. Thank you so much for your kind words and encouragement. Thank again for the recipe review!
I love these biscuits! Thank you so much for sharing this recipe, as well as all your wonderful directions for how to make them. I have always struggled with biscuits but these turn out amazing every time I cook them. Thank you!
Thank you so much Andi for the amazing 5-star recipe review! I am so happy that you love the biscutis. It makes my heart so happy to hear that you were helped with my directions. That’s the whole reason I started my blog was to help others. You are so welcome, I love sharing what I make for my family. Thank you again!
These where the best gluten free dairy free bisquits ever!! I was hesitant to make them being burned so many other time with different recipes. I was so happy when I took my first bite. My husband who is not gluten or dairy free loved them too. I can’t wait to try some of her other recipes.
Thank You for this great gift!!
Thank you Carrie for the amazing 5-star recipe review! I am so happy that you and your husband enjoyed the biscuits. It really makes my heart happy that you said these are the best gluten-free and dairy-free biscuits! I really love it when people who don’t have to be gluten-free enjoy my recipes too. I hope you enjoy the other recipe you try. You are so welcome, I love sharing what I make for my family. Thank you again!
I have made a number of other GF and dairy free biscuit recipes before and these turned out to be really tasty!! I loved the dairy free buttermilk adaptation. Thanks for sharing this recipe!
Thank you so much Karen for the awesome 5-star recipe review! It really made my day. I am so happy that you enjoyed the biscuits. You are so welcome I love sharing what I make for my family. Thanks again!
They are in the oven now! Just wondering if anyone has tried a sugar substitute? I used a GF flour recipe that I found online. I have not yet determined if making it is myself is cheaper than buying a GF mix. I am trying gluten-free and sugar-free to see if it helps tummy troubles. I enjoyed your pizza recipe which I emailed you about previously.
Hi Jill! I have not tried them with a sugar substitute or have had anyone tell me they have tried it. You might want to just leave out the sugar first before trying a sugar substitute. If you try it please let me know how it works out. I am so happy that you enjoyed the pizza crust and I hope you enjoy the biscuits!
These biscuits are great! I was a “special diets” (gluten-free, dairy-free, soy-free) cook at Camp Blessing Texas during spring break camp and made your biscuits, pancakes and cinnamon rolls–they were a hit. Even those not on a special diet wanted to eat them. 🙂 I’m not very experienced with gluten free flours, but I followed the recipes exactly and everything turned out so yummy! Thank you for working so hard to not let anyone feel left out. Blessings!
Thank you so much Jodi for the amazing 5-star recipe review! I can’t tell you how much this has blessed me! This is my WHY and my heart is that those who have to follow special diets never have to feel left out. My heart is SO happy to hear that everyone enjoyed the biscuits, pancakes and cinnamon rolls. You are so welcome, I love sharing what I make for my family. May God continue to bless your ministry. Please let me know if I can ever help you or your ministry in any way. Thank you again!
The first gluten-free biscuit recipe that truly helps satisfy a biscuits and gravy craving! Worked great with Bob’s, will try with Pillsbury the next go-around. Thank you!!!
Thank you so much Patrick for the wonderful 5-star recipe review! I am so happy that you enjoyed the biscuits and they helped satisfy your biscuits and gravy cravings. I totally understand that! We are a biscuits and gravy loving family too. I am glad to hear that the recipe worked with Bob’s Red Mill. I’ve tested baked with it and the Pillsbury is still my favorite. I hope you get the chance to try the Pillsbury with the recipe. Every gluten-free baker has their favorite flour.???? Thanks again!
My husband and I are both Gluten Free and he is from Knoxville, Tennessee too! Grew up on Southern food…. Made these just tonight and followed the recipe exactly, except used a flour mix that we make ourselves, called ‘Carla’s’. Turned out beautifully….what a nice surprise!
Thank you so much Nana for the wonderful recipe review! I am so happy to hear that you and your husband enjoyed the biscuits. I totally understand how important biscuits are to a Tennessean. Small world that your husband is from Knoxville too! I am glad to hear that the recipe worked well with the blend that you make at home. I have never tired ‘Carla’s’ blend or making my own. Thank you again, you really blessed me!
These are awesome!!! I made the first batch without buttermilk, they were good. The second time, I added the vinegar to my milk as suggested, to make buttermilk and it was so much better. I have not had a good biscuit since going gluten free 6 years ago. Even my son who is not gluten free loves these. Thank you for such a great recipe and all the hints and suggestions. Not only did I make a great biscuit but I learned a few things as well.
Thank you so much Peggy for the wonderful 5-star recipe review! I am so happy that you enjoyed the biscuits. Using buttermilk definitely does make a difference, and I am glad that you tried it with your second batch. You are so welcome, I love sharing what I make for my family. I totally understand about missing biscuits, they are my husband’s all-time favorite. Thank you so much for your kind words and encouragement!
I’ve made these biscuits about 5 times now, and I finally am here to leave my rave review:
My fiancé has to adhere to a gluten-free diet, so I have been learning to adapt all of my homemade recipes to be GF. This recipe was very close to my regular biscuit recipe, so I gave it a try using Cup4cup flour and decreasing the buttermilk just a bit. If my fiancé wasn’t planning to marry me already, these biscuits would have sealed the deal for sure!! 🙂 I make double batches at a time and freeze them to heat up with soups and chili on busy winter nights. Thanks so much for this recipe!
Thank you so much Melinda for the amazing 5-star recipe review! I am so happy to hear that you and your fiancé enjoy the biscuits. They are definitely my husband’s favorite too. I am glad to hear that the Cup4Cup flour worked well in the recipe by decreasing the buttermilk (as the flour blend has milk powder in it). I make double batches as well, and freeze them to reheat for later. You are so welcome, I love sharing what I make for my family. Thank you again!
I made these today and they look delicious. They are soft and fluffy looking compared to other biscuits I’ve made. I can’t wait to try them with my family during supper.
Thank you Cat for the wonderful recipe review. I am so happy that you enjoyed the biscuits and I hope your family does too. Thank you again!
So yummy…I used Bob’s All Purpose flour and they came out perfectly!
Thank you so much Kels for the wonderful 5-star recipe review! I am so happy that you enjoyed the biscuits and they came out perfectly. Thank you again!
Can these be made as drop biscuits? Thank you!
Hi Shirely! I have never tried them as drop biscuits. They are super easy to make and there is no rolling involved. If you don’t have a biscuit cutter you could use a cup to cut out the biscuits. I hope you try the biscuits and enjoy them!
Absolutely yummy
Thank you so much Marcie for the wonderful 5-star recipe review! I am so happy that you enjoyed the biscuits. Thanks again!
I haven’t made these yet but will be making them tomorrow for sure. I am hesitant about the Pillsbury flour. I have three bags of the stuff but I tried making their bread recipe and it turned out horrible! I see though by the reviews for your biscuits that everyone loved them and I do love a good biscuit! Can’t wait till I try one.
Hi Ruth! The Pillsbury gluten-free flour is my favorite and all of my recipes use it. My biscuits are one of my most popular recipes and I make them several times a week for my family. Just make sure to follow the directions closely, and they will turn out just like mine.???? I have a bread recipe and dinner roll recipe that uses the Pillsbury gluten-free flour that you might want to try. I hope you enjoy the biscuits as much as my family and I do. Here are the links for the other bread recipes I have.
https://www.mamaknowsglutenfree.com/homemade-gluten-free-bread
https://www.mamaknowsglutenfree.com/gluten-free-dinner-rolls
well I did try the biscuits today and wow….all I can say is wow. These are FANTASTIC!!! Finally a bread product that is wonderful while being gluten free. I couldn’t believe it when I took them out of the oven. They looked nice and light and high. So I tried one and they taste amazing! I even made a mistake and nearly forgot the egg and had to mix it in at the last minute so the dough got mixed more than it should have and they’re STILL light and fluffy. Only thing is the dough wasn’t sticky like you said. it was quite dry so I had to add about another tablespoon or 2 of milk. Thank you so very much. I’ve seen recipes where the recipe writer claimed the end product was delicious and it turned out not to be. These lived up to what you said and to my hopes and dreams for a good bread product. Now I can’t wait to try your bread. Oh they didn’t get very brown either but I can sure live with that.If I could I’d give these biscuits a rating of 10
Thank you so much Ruth for the amazing 5-star (10 star) recipe review! I can’t tell you how happy it makes me to hear that you enjoyed the biscuits. Thank you so much for your kind words, it really blessed me, and you really made my day. I hope you enjoy the bread recipe as well. Thank you again!
Loved them! I used Krusteaz Gluten free flour, homemade cashew milk and the vinegar, and Crisco for shortening. I also put the sugar in, but wonder if it is necessary. Baked for 17 minutes total. Thanks!!!
Thank you so much Lp for the wonderful recipe review! I am so happy that you enjoyed the biscuits. I’ve always added the sugar so, I’m not sure what leaving it out would change. I’ve made the recipe with both Crisco and Smart Balance butter for the dairy-free option. That’s awesome that you make your own cashew milk! I like baking with cashew, almond or coconut milk for a dairy-free option. You are so welcome I love sharing what I make for my family. Thank you again!
I am excited to try these as an alternative to my White Cheddar Sage Biscuits. What would be a substitute for Vermont White Cheddar?
Hi Paige! I have never tried adding cheese to my biscuit recipe. If you try it could you please let me know how they turn out? Thank you!
Great GF biscuits!
I like blending my own flours. In place of a cup-for-cup flour, I used 1 c. brown rice flour, 1/3 c. white rice flour, 1/3 c. millet flour, 1/3 c. corn starch, plus millet flour for dusting.
I look forward to trying more of your recipes!
Thank you Joshua for the wonderful 5-star recipe review! I love that you make your own flour blend. I have not tired to make my own flour yet. Thank you so much for sharing what you used for your blend. I really need to try making my own flour blend. I am so happy that you enjoyed the biscuits! I hope you enjoy the other recipes you try. Thank you again!
I have been gluten free for 25 years. Have been baking gluten free all along. This is the first biscuit recipe that doesn’t turn out like hockey pucks. They Schuylkill and taste like a real biscuit. Well done you!! My husband and I are very happy campers. I look forward to trying more of your recipes!
Thank you so much Connie for the wonderful 5-star recipe review! It really means a lot to me that you are an experienced gluten-free baker and enjoyed the biscuits. I hope you enjoy the other recipes you try. Thank you again!
I made these for several fiends that are gluten free as I am. One said that she was in hillbilly heaven. I have already made a second batch yesterday and my husband said he couldn’t tell they were gluten free (that was after eating a gluten loaded biscuit earlier that morning). Your recipe is amazing. I have not eaten a biscuit for over 8 years. I am now doing my happy dance every time I eat one. I am taking a couple of biscuits to another friend tonight so he can enjoy them.
Hi Dorothy thank you so much for the wonderful recipe review! This makes my heart so happy to hear, you just totally made my night! I completely understand, my husband is a southerner and he really missed biscuits too. You are so welcome, I love sharing what I make for my family. Thanks again!
Love Love these biscuits !!! Just follow the directions and they turn out perfect. I have frozen a batch also but I prefer to thaw before baking instead of from frozen.
Thank you so much Lenora for the wonderful 5-star recipe review! I am so happy that you enjoyed the biscuits. That’s a great tip to thaw the dough before you bake them if you froze a batch. Thanks again!
A friend of mine made these last night for a meal we had, with gf sausage gravy….and let me tell you, if I hadn’t been in a room full of people, I would have cried!!! I am a southerner who can’t live without biscuits, and now I don’t have to! You did an amazing job with this recipe, I just can’t thank you enough!!
Hi Amy thank you so much for the amazing 5-star recipe review! You just totally made my day! I totally understand, as my husband is a southerner and he missed biscuits so much. I worked really hard at getting his southern stamp of approval. You are so welcome, I love sharing what I make for my family. Thank you again for your kind words and for the awesome review!
Fantastic. Used cup4cup, and it needed a lot less milk–should have started with 1/2 cup–so we ended up having to add more flour to have a dough instead of a batter (yikes!). My daughter was all doom and gloom since Audrey says that will toughen the biscuits, but I gotta tell you, they were still light, fluffy and delicious! I haven’t had such a good biscuit since I went gf. Thank you!!
Hi Katie. Thank you so much for the wonderful 5-star recipe review! I am so happy that you enjoyed the biscuits and they were light and fluffy. I know why you needed less milk with the Cup4Cup gluten-free flour, that blend already has milk powder in it. I am glad to hear that you were able to add more flour and have the biscuits still be light and fluffy. You are so welcome, I love sharing what I make for my family. Thank you again!
I am just baffled how this worked so well!?!!!! They are delicious! I used Trader Joe’s gluten free flour-worked great! Here is my question….for convenience purposes….could you make this dough, cut out biscuits and then freeze before you bake in oven? If yes, how would I adjust the cook time? Pre-gluten/dairy/egg free days I would buy Mama Ree’s frozen biscuits…so I thought perhaps I could make my own stockpile…any thoughts??? Thank you!
Hi Liz. Thank you so much for the wonderful 5-star recipe review! I am happy to hear that Trader Joe’s gluten-free flour worked with the recipe. I have never tired their flour, I need to check it out! Yes, you can premake the biscuits and freeze them in freezer bags. I flash freeze them first for 30 minutes on a cookie sheet (so they won’t stick together) and then place them in the freezer bags. Just bake them at 450° for 15-20 minutes, but watch them. They may need to go longer depending on how hot your oven runs. Thanks again!
These are perfect! I used Grandpa’s Kitchen GF flour.
I have been craving biscuits and gravy for years. I’ve theown out many bad attempts at biscuits. This recipe is a keeper.
Thank you so much Tiffany for the wonderful 5-star recipe review! It makes my heart so happy that you enjoyed the biscuits. I’ve never tired Grandpa’s Kitchen GF flour. I’ll have to look for it. Thanks again!
I waited longer than necessary to write this review! These biscuits are so good! I followed the recipe exactly.. using Pillsbury Gluten Free Flour. Use her advice guys! Do not twist! I made one recipe using the twist and one using a mason jar and not twisting! They will rise almost double if you don’t twist! Literally takes 15 minutes to make this recipe! I won’t lie, they do taste gluten free but this is definitely my go to recipe when I’m craving biscuits! They are soft and flaky and satisfying! Delicious with sausage and gravy as well! Can’t wait to try the cinnamon roll biscuits!! Must try this recipe guys!!
Thank you so much for your 5-star recipe review! I am so happy that you enjoyed the biscuits. I hope you try and enjoy the cinnamon biscuits. Thanks again!
WOW, mind blown on the deliciousness and tenderness of these biscuits!! Right out of the oven the tops got brushed with vanilla honey butter, and served warm with extra, mmmmm! I find it’s best rested for a few minutes so it’s not “gummy” tasting. Best gluten-free biscuits ever, thank you for sharing ????
Thank you so much for the wonderful 5-star recipe review! I am so happy that you enjoyed the biscuits. Vanilla honey butter sounds divine! I can’t wait to try that. Thanks for the tip about letting the biscuits to rest. You are so welcome I love sharing what I make for my family. Thanks again it means the world to me that you think they are the “best gluten-free biscuits”!
Made these last night for my husband who isn’t able to eat anything with gluten. He loved them so I will be making these again. Thank you for sharing your recipe!
Thank you so much Karen for the wonderful recipe review! I am so happy that your husband enjoyed the biscuits. My husband loves biscuits too. You are so welcome, I love sharing what I make for my family.
I have struggled with any bread-like products since being diagnosed with celiac disease 3 years ago. Thank you so much for this recipe…it is great! The texture is perfect (I’m a big food texture person). Better than the gluten-free biscuits I got from a GF bakery. My gluten-eating husband even thought they were good. I also appreciate all your substitutions. Next, will try the dairy-free option, since I really should cut out the dairy too.
Thank you so much Deb for the wonderful 5-star recipe review! I am so happy to hear that you enjoyed the biscuits and that the texture was perfect for you. I worked really hard on this recipe to make sure they were like the “real thing” because my husband missed biscuits so much. You are so welcome, I love sharing what I make for my family. I hope you enjoy the dairy-free version as well (that’s how I eat them). Thanks again!
“it was a dark and stormy night…” and I was looking for some comfort food. So while the chilli simmered I looked for a good biscuit recipe and I was drawn in by your picture on the recipe and the well done, simple instruction.
What I got was was that closest thing to the traditional biscuit I grew up with. The taste, the texture, it was flaky, OMG!!
I’m gluten and dairy free so I soured coconut milk for the buttermilk and used shortening for the butter. My dough was pretty wet and sticky but was able to work with it and I’m not sure I’d change a thing. Thanks so much for this recipe and I’ll be checking back to your site for others!
Thank you so much for the amazing 5-star recipe review! This makes my heart so happy to hear, especially that they reminded you of the biscuits you grew up with! I am also dairy-free and use the shortening and either almond, cashew or coconut milk. I always add the vinegar to the dairy-free milk as well. You are so welcome, I love sharing what I make for my family. I hope you find other recipes you enjoy as well. Thanks again!
These turned out so delicious. Next time I will add a little less milk or a little more flour. My dough was pretty wet. They were a little bit of a mess to cut out. I was sure I would have hockey pucks come out of the oven, but they turned out so tender and tasty!! I’m never making regular biscuits again. I can’t wait to share these with my celiac relatives. Thank you!
Hi Sarah. Thank you so much for the 5-star recipe review! I am so happy that you enjoyed the biscuits. I am really glad they turned out tender and tasty! What brand of gluten-free flour did you use? The dough should be a little sticky, but not too wet. My dough is sticky, but once I put the additional tablespoon of flour on top and fold it, it makes the dough easy to cut into biscuits. If you add too much flour they could not be as tender. I hope your relatives that are celiac enjoy them. You are so welcome, I love sharing what I make for my family! Thank you again Sarah for your review you really made my night.
I have celiac disease. I found out 2 years ago. I have struggled with biscuits. My friends gave me some recipes but they take a long time and are difficult. This is easy and these are the best gluten free biscuits I have made. I was so excited I ate 2 biscuits before I knew it. I make really good gluten biscuits. My family enjoys weekend breakfast. This recipe will help me with that so I can enjoy weekend breakfast again.
Hi Debbie. Thank you so much for your wonderful 5-star recipe review! I can’t tell you how happy it makes me that you enjoyed the biscuits and found them easy to make. It makes my heart so happy that you can enjoy the weekend breakfasts with your family again! Thank you again, Debbie, you really blessed me with your kind words.
Since I love your bread so much, I had to try these and this southerner gives them 5 stars! I had such a delicious bacon, egg and cheese biscuit for brunch today! So delicious and if I didn’t know I never would have thought it was gluten free. I’m definitely ordering that pastry cutting set to make it easier as I will be doing these in the future. I made them bigger than recommended due to the cutter I had and it worked just fine. For both these and the bread, I used the Vitacost Gluten Free Flour and it worked great. I think the blend is the same or close to it as Pillsbury and also a great price. I will definitely try PJ’s method the next time with the butter. Very helpful tip!
Thank you Judy for the wonderful 5-star recipe review! You just made my night. I love me a bacon, egg, and cheese biscuit. I love that pastry set and that it has different sizes. I do spray the cutters with cooking spray, since the dough is sticky. I make my cinnamon biscuits with a larger cutter (grands style), my family likes them bigger. I am so happy that you enjoyed the biscuits! I’ll have to look into the Vitacost Gluten Free Flour. I’ve used Pj’s method of freezing the butter for making pie crusts, but not biscuits. I’m sure it will work really well. Thank you again!
Have you ever tried ghee in the recipe? I’m wondering if I put the ghee in the fridge or freezer to harden how it would turn out? Great recipe, thank you.
Hi Michelle! I have never cooked or baked with ghee. For this recipe, I tested it with unsalted butter, Smart Balance Butter and Shortening. If you try it with the ghee will you please let me know who it turns out? Thank you so much for the wonderful 5-star recipe review! You are so welcome, I love sharing what I make for my family.
Theres an alternative method to cutting butter into flour. Freeze the butter overnight then use a cheese grater and course grate the butter quickly. Then just stir it into the flour. I plan to try this recipe after I finish the gluten-free bread recipe.
Thank you for the resource!
Thank you so much, PJ for sharing the other method for the butter! I hope you enjoy the bread and the biscuits. You are so welcome, I love sharing what I make for my family.
Hi just made these and they came out good. Thank you for sharing your recipe for gluten free biscuits,
I am so happy that you enjoyed the biscuits Sandy! You are so welcome, I love sharing what I make for my family.
I loved this recipe! I didn’t have buttermilk so I substituted regular homemade yogurt thinned with some milk and they were delicious!
Hi Kathy! That makes me so happy to hear! I am so glad that the yogurt worked well. I always make my own buttermilk by adding 1 tablespoon of white vinegar to a cup of milk. I am so glad that you enjoyed the biscuits.
These biscuits are fabulous! Finally a recipe that comes out tasting as good as you HOPE it will. Thank you for this and your other wonderful recipes! You’ve saved me from a life of GF hades.
Thank you so much Trish for your wonderful 5-star recipe review! It makes my heart so happy to hear that you enjoyed the biscuits. You really made my night. You are so welcome, I love sharing what I make for my family!
THANK YOU FOR MAKING THIS RECIPE YOU ARE A LIFE SAVER. GOD BLESS U
You are so welcome Alexis! I love sharing what I make for my family. Thank you so much for the wonderful 5-star recipe review!
NINE YEARS. I’ve been waiting for this recipe. Searched the bestselling GF cookbooks and always came away disappointed So, so, so glad to have access to your cooking genius. Thank you, Audrey!
You are too kind Joy! Thank you so much my friend!????
If I use Pillsbury Gluten-Free Multi Purpose flour will I need to use the All Purpose flour and Baking Powder?
Hi Rhonda you will need 2 cups of the Pillsbury gluten-free flour and 1 tablespoon of the baking powder to make the biscuits. Pillsbury is an all-purpose gluten-free flour. I hope you enjoy the biscuits!
Just made these biscuits!!! OMG!! This is a wonderful and simple recipe……just like my before gluten free days! I am thrilled with how they turned out. Thank you so much Audrey. Looking forward to trying additional recipes of yours!!
Thank you so much Susan for the wonderful 5-star recipe review! I am so happy that you enjoyed them. You are so welcome I love sharing what I make for my family.
Just made these biscuits today! They are delicious! I didn’t have buttermilk on hand so I subbed half and half, with 1T lemon juice. I used King Arthur gluten free 1:1 flour. I didn’t need the whole cup of milk, next time I’ll start with 3/4 C milk. The biscuits rose nicely, had a delicate crumb, but held up to starving grabby teenagers, lol. the yield was 15 small biscuits. Finally, biscuits and gravy for dinner, yippee! Thanks a million MamaKGF, you’re the bomb!
Thank you so much Marcee for sharing your results and for the wonderful 5-star recipe review! You really made my day!????
Can you mix the butter in with a food processor and use it to mix the rest?
Hi Diana! I have never tried it that way, but I have seen other bakers use the food processor to mix in the butter. I would not use a food processor to mix the rest of the ingredients because if you over mix the dough the biscuits will be hard. So I would mix the butter and dry ingredients together in the food processor and then stir in the buttermilk and egg by hand. I hope you enjoy the biscuits!
Biscuits are always better done by hand. they require a VERY delicate touch. This recipe comes together super fast with a pastry cutter!
I totally agree with you Marcee!????Thank you!
Do you have a cookbook?
Thanks,
PattiM
Hi Patti! I do not have a cookbook at this time. Thank you so much for asking!
These look simply amazing , and what beautiful photos. Will be trying these as I have missed biscuits so much!
Thank you so much Kim for your kind words and the wonderful 5-star recipe review! I hope you enjoy the biscuits.????