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Gluten-Free Buttermilk Biscuits {Dairy-Free Option}

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An easy gluten-free biscuits recipe made Southern style with buttermilk. Flaky and tender. With a dairy-free and Vegan option.

Gluten-Free Biscuits in a basket with a white and blue towel.

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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 and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.

gluten-free biscuits recipe steps-1-4

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 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!

gluten-free biscuits recipe steps 5-8

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)

gluten-free biscuits recipe steps 9-12

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)

Gluten-Free All-Purpose Flour

I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

I test baked with the Bob’s Red Mill Cup for Cup, Great Value Gluten-Free Flour and Pillsbury Gluten-Free flour. The Bob’s Red Mill flour and the Great Value Flour has sorghum flour in it, which is different from the Pillsbury gluten-free flour.

The biscuits made with Bob’s Red Mill and Great Value Brand were not as fluffy and the dough was wetter. I have been also told by a reader that if you use King Arthur gluten-free flour you will need to reduce the amount of buttermilk to 1/2-3/4 cup. I have not personally tried this recipe with King Authur gluten-free flour.

a gluten-free biscuit with honey being drizzled on it

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 the 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 shortening and Smart Balance butter. I used almond milk when baking the dairy-free version. I also really like baking with cashew milk.

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 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 biscuits. So if you also need to be egg-free or are Vegan you too can enjoy my gluten-free buttermilk biscuits!

a gluten-free biscuits with a bite out of it to show the texture with biscuits in a basket in the background

Now my family can enjoy authentic Southern buttermilk gluten-free biscuits. I can’t tell you how happy my husband is.

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!

I’ve also turned my gluten-free buttermilk biscuits into Gluten-Free Cinnamon Biscuits {Dairy-Free Option}!

a gluten-free cinnamon roll biscuit with a bite out of it to show the texture and cinnamon biscuits in a cast iron pan behind it

Check out my other gluten-free breakfast recipes!

Gluten-Free Biscuits Pinterest pin

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5 from 13 votes
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Gluten-Free Buttermilk Biscuits

Easy Gluten-Free Biscuits recipe made Southern Style with buttermilk. Flaky and tender. With a dairy-free and Vegan option.

Course Breakfast
Cuisine American
Keyword gluten-free biscuits, gluten-free buttermilk biscuits
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 143 kcal
Author Audrey from Mama Knows Gluten Free

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 dairy-free use almond, cashew, or coconut milk. 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.
  • 6 tablespoons unsalted butter dairy-free use shortening, Smart Balance or Earth Balance butter
  • 1 egg (room temperature) egg-free use Bob's Red Mill Egg Replacer
  • 2 tablespoons gluten-free all-purpose flour (I Like Pillsbury gluten-free)
US Customary - Metric

Instructions

  1. Preheat oven to 450° F.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Add one tablespoon of flour to a large piece of parchment paper.  PLEASE DO NOT ROLL OUT THE DOUGH.

  7. 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.

  8. 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. 

  9. 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.

  10. 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. 

  11. I like to brush melted butter on top of the warm biscuits. Serve warm and enjoy!

  12. The biscuits can be stored in an airtight container. They are best enjoyed warm. 

Recipe Notes

  • I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • I test baked with the Bob's Red Mill Cup for Cup, Great Value Gluten-Free Flour and Pillsbury Gluten-Free flour. The Bob's Red Mill flour and the Great Value Flour has sorghum flour in it, which is different from the Pillsbury gluten-free flour.
  • The biscuits made with Bob's Red Mill and Great Value Brand were not as fluffy and the dough was wetter.  I have also been told by a reader if you use King Arthur gluten-free flour you will need to reduce the amount of buttermilk to 1/2-3/4 cup. I have not personally tried this recipe with King Authur gluten-free flour.
  • For dairy-free option use shortening, Smart balance butter, almond, cashew or coconut milk.
  • For egg-free use Bob's Red Mill Egg Replacer. The egg-free biscuits were not as fluffy as the regular biscuits but were still flaky and delicious!
  • If Vegan use egg replacer, shortening/Earth Balance butter, and dairy-free milk. The Vegan biscuits were not as fluffy as the regular biscuits but were still flaky and delicious!
  • I have the K&S Artisan Complete Pastry Cutter Set
  • Mama says, "Check all of your labels!"
Nutrition Facts
Gluten-Free Buttermilk Biscuits
Amount Per Serving (1 g)
Calories 143 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 30mg 10%
Sodium 270mg 11%
Potassium 133mg 4%
Total Carbohydrates 17g 6%
Dietary Fiber 2g 8%
Sugars 3g
Protein 3g 6%
Vitamin A 4.6%
Calcium 8.3%
Iron 4.8%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions

Comments

    • 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!

      Reply

  4. 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!

    Reply

  5. 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!!

    Reply

    • 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.

      Reply

  6. If I use Pillsbury Gluten-Free Multi Purpose flour will I need to use the All Purpose flour and Baking Powder?

    Reply

    • 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!

      Reply

  7. 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!

    Reply

  9. 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.

    Reply

    • 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!

      Reply

  10. I loved this recipe! I didn’t have buttermilk so I substituted regular homemade yogurt thinned with some milk and they were delicious!

    Reply

    • 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.

      Reply

  12. 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!

    Reply

    • 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.

      Reply

    • 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.

      Reply

  14. 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!

    Reply

    • 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!

      Reply

  15. 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.

    Reply

    • 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.

      Reply

  16. 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!

    Reply

    • 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.

      Reply

  17. “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!

    Reply

    • 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!

      Reply

  18. 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.

    Reply

    • 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!

      Reply

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