Gluten-Free Buttermilk Biscuits {Dairy-Free Option}

4.98 from 471 votes
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An easy gluten-free biscuits recipe made Southern style with buttermilk. Flaky and tender. The recipe has a dairy-free and Vegan option.

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

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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.

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 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!

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)

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.

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 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!

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.

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 some of my other easy gluten-free breakfast recipes! Below are some of my reader’s favorites.

basket of gluten-free biscuits

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!

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4.98 from 471 votes

Gluten-Free Buttermilk Biscuits

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Easy Gluten-Free Biscuits recipe made Southern Style with buttermilk. Flaky and tender. With a dairy-free and Vegan option.

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 like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • I test baked with the Bob's Red Mill Cup for Cup, Great Value Gluten-Free Flour, King Arthur, Pamela's, Better Batter and Pillsbury Gluten-Free flour. The Bob's Red Mill flour, the Great Value Flour, King Arthur and Pamela's has sorghum flour in it, which is different from the Pillsbury gluten-free flour.
  • The biscuits made with Bob's Red Mill, Great Value Brand, King Arthur, and Pamela's were not as fluffy and the dough was wetter. If you use any of the above gluten-free flour you will need to add 1/2 cup more flour to the recipe. So you will need 2 1/2 cup of  gluten-free flour. 
  • The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
  • For dairy-free option use Smart balance butter or shortening, almond, cashew or coconut milk.
  • For egg-free use Bob's Red Mill Gluten-Free Egg Replacer. The egg-free biscuits were not as fluffy as the regular biscuits but were still flaky and delicious!
  • If Vegan use egg replacer, shortening/Earth Balance butter, and dairy-free milk. The Vegan biscuits were not as fluffy as the regular biscuits but were still flaky and delicious!
  • You can batch make the biscuits and save some for later. Flash freeze the cut biscuits (unbaked) for 30 minutes on a parchment lined baking sheet before placing them in a freezer bag and putting them back into the freezer. When you are ready to make your biscuits bake the frozen biscuits for 15-20 minutes at 450° F. Please watch your oven because all ovens are different. 
  • I have the K&S Artisan Complete Pastry Cutter Set
  • Mama says, "Check all of your labels!"

Nutrition

Serving: 1gCalories: 143kcalCarbohydrates: 17gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 270mgPotassium: 133mgFiber: 2gSugar: 3gVitamin A: 230IUCalcium: 83mgIron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

About Audrey Roberts

I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.

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681 Comments

  1. 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!

  2. 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!

  3. 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!

  4. 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!

  5. 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?

  6. 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.

    1. 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!

  7. 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.

    1. 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!

  8. 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.

  9. 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!

  10. 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!!

  11. 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.

  12. 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!

  13. 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.

  14. 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!!

  15. 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!

  16. 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!

  17. 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!

  18. 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.

  19. 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.

  20. 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!

  21. 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!

  22. 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.

  23. 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

  24. 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!

    1. 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.

  25. 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.

    1. 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.

  26. 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.

  27. 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!!

  28. 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!

  29. 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!

  30. 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!

  31. 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.

  32. 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!)

  33. 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!

  34. 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.

  35. 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.

  36. 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!

    1. 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.

  37. 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!!

  38. 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?

  39. 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!

  40. 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!

  41. 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!!

  42. 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.

  43. 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.

  44. 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.

  45. 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.

  46. 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.

  47. 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.

  48. 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.

  49. 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.

  50. 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!

  51. 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.

  52. 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?

  53. 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.

  54. 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.

  55. 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!!

  56. 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!

    1. 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.

  57. 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!!).

  58. 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.

  59. 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!!

  60. 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.

  61. 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

  62. 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 🙂

  63. 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!)

  64. 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!

  65. 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 !

  66. 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!

  67. 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!

  68. 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!

  69. 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.

  70. 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 🤤❤.

  71. 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!

  72. 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!!

  73. 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!!!!

  74. 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!

  75. 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!!! ♥

  76. 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!

  77. 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.

  78. 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!!

  79. 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.

    1. 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!!!!

  80. 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!

  81. 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!

  82. 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.

  83. These biscuits are SO good! It’s hard to have any leftovers every time I make them. Thanks for sharing!

  84. 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.

  85. 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.

  86. These are such a good GF biscuit! Pretty quick and easy to make. The dough was very sticky, but turned out great

  87. 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.

  88. 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.

  89. 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.

  90. 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. 🙌🏼

  91. 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!

  92. 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

  93. 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.

  94. 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!

  95. 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!

    1. 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!

      1. 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. 🥰

  96. 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!

  97. 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!!

  98. 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!

  99. 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.

  100. 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!

  101. 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!

  102. 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.

  103. 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!

  104. 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!

  105. These look amazing.and I can’t wait to try te recipe. But I can’t find the pillsbury flour. Is it discontinued?

    1. 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!

  106. 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

  107. 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!

  108. 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!

    1. 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?

  109. 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!

  110. 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!

  111. 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!

  112. 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! 🙂

  113. 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!!!

  114. 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!

  115. 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❤️

  116. 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!

  117. 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!!!!

  118. 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.

  119. 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.

  120. 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!

  121. 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!!

  122. 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🌈

  123. 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.

  124. 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.

  125. 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.

  126. 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.

  127. 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!

  128. 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.🥰

  129. 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

  130. 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!!!

  131. 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.

  132. 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.

  133. 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.

  134. 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.

    1. 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.

  135. 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!

    1. 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.

  136. 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.

  137. 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.

  138. Excellent!!! I made these biscuits and served them with GF sausage gravy! My daughter (who has celiac disease) absolutely enjoyed them!

  139. 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!

  140. 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.

  141. 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!

  142. 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!

  143. 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!

  144. 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!

  145. 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.

  146. 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.