An easy gluten-free biscuits recipe made Southern style with buttermilk. Flaky and tender. The recipe has a dairy-free and Vegan option.
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Gluten-Free Biscuits
If you have been following my blog you probably already know that my husband is from the South- Knoxville, Tennesse to be exact. We spent many years living there and both of my oldest children were born there.
I adore Southern cooking. One of the main food groups in a Southern’s diet is buttermilk biscuits.
In the South, biscuits hold an honored place at your table, no matter which meal is being served. Biscuits are eaten at breakfast, lunch, and dinner.
One of the things my husband misses the most since we both went gluten-free is biscuits. For years I was able to buy a gluten-free drop biscuit mix that was pretty good and helped with his biscuit cravings.
Well, I can no longer find the Martha White’s gluten-free buttermilk biscuit mix. So it was time for me to get in the kitchen and work on a gluten-free Southern buttermilk biscuit recipe.
It’s taken me some time to perfect my gluten-free biscuit recipe and I am very excited to share it with you all!
How To Make Gluten-Free Biscuits- Step By Step
The first thing you are going to want to do is Preheat oven to 450° F. I know my oven takes forever to heat up and you want your oven to be nice and hot.
Cut the butter into small pieces and put in the freezer for 10 minutes.
If you do not have buttermilk you can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk (or dairy-free milk) and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
In a large bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it like the Pillsbury gluten-free flour) baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients. (photo 1)
Cut in the butter (or Smart Balance or shortening for dairy-free) into the flour with a pastry cutter or fork into until it looks like the size of small peas. (photo 2 and 3)
Add in the buttermilk and the whisked egg (I whisk the egg right in the buttermilk) and stir until a soft dough forms. The dough will be sticky. (photo 4)
The key is to not over mix the dough because over-mixing causes the dough to yield tough biscuits. There is nothing is worse than a flat, tough biscuit!
Add one tablespoon of flour to a large piece of parchment paper. Please do not roll out the dough.
Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour. (photo 5)
Gently fold the dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time. (photo 6)
With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits. (photo 7)
Cut out 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well. (photo 8)
Reform the dough scraps into a dough round and cut out more biscuits.. ( photo 9 and 10)
Put the biscuits in a greased large cast iron pan or a greased baking sheet. You will have 12 biscuits to bake. (photo 11)
Bake the biscuits for 15-20 minutes at 450° F. At the 15-minute point please check your biscuits to see if they are golden brown. Please watch your biscuits because all ovens are different.
I like to brush melted butter on top of the warm biscuits. Serve warm and enjoy! (photo 12)
Pro Tip For Freezing The Biscuits
You can batch make the biscuits and save some for later. Flash freeze the cut biscuits (unbaked) for 30 minutes on a parchment-lined baking sheet before placing them in a freezer bag and putting them back into the freezer. When you are ready to make your biscuits bake the frozen biscuits for 15-20 minutes at 450° F. Please watch your oven because all ovens are different.
The Best Gluten-Free All-Purpose Flour For Making Biscuits
These gluten-free biscuits are made with an all-purpose rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has xanthan gum it.
Most gluten-free all-purpose flour blends have xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
Make sure to check to see if the brand of gluten-free flour you are using has xanthan gum in it. If it already has xanthan gum in the blend, do not add any extra xanthan gum to the recipe or you will get gummy baked goods!
My favorite brand of gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
I test baked with the Pillsbury Gluten-Free, Betterbatter, Bob’s Red Mill Cup for Cup, King Arthur, Pamela’s, and Great Value Gluten-Free Flour. The Bob’s Red Mill flour, King Arthur, Pamela’s and the Great Value Flour have sorghum flour in it, which is different from the Pillsbury gluten-free flour.
The biscuits made with Bob’s Red Mill, King Arthur, Pamela’s and Great Value Brand were not as fluffy and the dough was wetter. If you use the King Authur measure or measure you will need to add more flour to the biscuit dough, so you will need 2 ½ cups of their gluten-free flour.
I have not tried this recipe with either almond or coconut flour. These gluten-free biscuits should only be made with a gluten-free rice flour blend.
Almond flour does not have the same taste and texture of rice flour. Almond flour biscuits are also denser than biscuits made with rice flour. Gluten-free rice flour mimics the taste and texture of traditional wheat flour better than almond or coconut flour.
If you are looking for a biscuit recipe that is made with almond flour try Wholesome Yum’s Low Carb Paleo Almond Flour Biscuits recipe.
Pro Tip For Measuring Gluten-Free Flour
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
There are so many ways to eat these tender and flaky gluten-free buttermilk biscuits. I love to drizzle them with honey or slather them with strawberry jam. I also like a savory sausage biscuit or a bacon, egg and cheese biscuit.
Dairy-Free Baking
I have also included a dairy-free option to this gluten-free biscuit recipe. My husband, myself and youngest son are all dairy-free as well. So now you too can enjoy a gluten-free and a dairy-free biscuit.
For this recipe, I tested it with both Smart Balance butter and shortening. I preferred the Smart Balance butter over the shortening.
I also used almond milk when baking the dairy-free version of this recipe. Almond milk is my preferred.
To make dairy-free buttermilk add 1 tablespoon of white vinegar or lemon juice to the cup of dairy-free milk and let stand 5-10 minutes in the refrigerator to keep cold.
I also really like baking with cashew and coconut milk. If you need to be nut-free you could also use soy milk in this recipe.
Egg-Free Baking
Recipe updated December 2018
We recently found out that my husband has an egg sensitivity. My husband LOVES biscuits, so I knew that I had to try and make my biscuits egg-free.
I used Bob’s Red Mill Gluten-Free Egg Replacer, which is also gluten-free. They turned out great! They were not as fluffy as my regular biscuits but they were just as flaky and delicious.
I made them both dairy-free and egg-free, so they would also be Vegan gluten-free biscuits. So if you also need to be egg-free or are Vegan you too can enjoy my gluten-free buttermilk biscuits!
Now my family can enjoy authentic Southern buttermilk gluten-free biscuits. I can’t tell you how happy my husband is.
I’ve also turned my gluten-free buttermilk biscuits into Gluten-Free Cinnamon Biscuits {Dairy-Free Option}!
Check out some of my other easy gluten-free breakfast recipes! Below are some of my reader’s favorites.
- Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
- Easy Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar Free Option}
- Easy Gluten-Free Waffles {Dairy-Free & Vegan Option}
- Gluten-Free Blueberry Scones {Dairy-Free Option}
- Easy Gluten-Free Apple Cinnamon Crumb Muffins {Dairy-Free Option}
These gluten-free biscuits are flaky on the outside and light and fluffy on the inside- which equals perfection in my book. They are easy to make from scratch, I promise!
★Did you make this recipe? Please give it a star rating below in the comments!★
Gluten-Free Buttermilk Biscuits
Ingredients
- 2 cups gluten-free all-purpose flour (I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.)
- ½ teaspoon xanthan gum ( ,leave out if your flour already contains it)
- 1 tablespoon gluten-free baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup buttermilk (Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold. Dairy-free use almond, cashew, or coconut milk and add the vinegar to make dairy-free buttermilk. )
- 6 tablespoons unsalted butter (dairy-free/Vegan use Smart Balance butter, shortening, or Earth Balance butter)
- 1 large egg (egg-free/Vegan use Bob's Red Mill Egg Replacer)
- 2 tablespoons gluten-free all-purpose flour ((I Like Pillsbury gluten-free))
Instructions
- Preheat oven to 450° F.
- In a large bowl add the gluten-free flour, baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
- Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas.
- Add in the buttermilk and the whisked egg (or egg replacer) and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix because over-mixing causes the dough to yield tough biscuits. The dough will be sticky.
- Add one tablespoon of flour to a large piece of parchment paper. PLEASE DO NOT ROLL OUT THE DOUGH.
- Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time.
- With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits.
- Cut out 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well. Reform the dough scraps into a dough round and cut out more biscuits. Put the biscuits on a greased large cast iron pan or baking sheet. You will have 12 biscuits to bake.
- Bake the biscuits for 15-20 minutes at 450° F. At the 15-minute point please check your biscuits to see if they are golden brown. Please watch your biscuits because all ovens are different.
- I like to brush melted butter on top of the warm biscuits. Serve warm and enjoy!
- The biscuits can be stored in an airtight container. They are best enjoyed warm.
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- I test baked with the Bob's Red Mill Cup for Cup, Great Value Gluten-Free Flour, King Arthur, Pamela's, Better Batter and Pillsbury Gluten-Free flour. The Bob's Red Mill flour, the Great Value Flour, King Arthur and Pamela's has sorghum flour in it, which is different from the Pillsbury gluten-free flour.
- The biscuits made with Bob's Red Mill, Great Value Brand, King Arthur, and Pamela's were not as fluffy and the dough was wetter. If you use any of the above gluten-free flour you will need to add ½ cup more flour to the recipe. So you will need 2 ½ cup of gluten-free flour.
- The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
- For dairy-free option use Smart balance butter or shortening, almond, cashew or coconut milk.
- For egg-free use Bob's Red Mill Gluten-Free Egg Replacer. The egg-free biscuits were not as fluffy as the regular biscuits but were still flaky and delicious!
- If Vegan use egg replacer, shortening/Earth Balance butter, and dairy-free milk. The Vegan biscuits were not as fluffy as the regular biscuits but were still flaky and delicious!
- You can batch make the biscuits and save some for later. Flash freeze the cut biscuits (unbaked) for 30 minutes on a parchment lined baking sheet before placing them in a freezer bag and putting them back into the freezer. When you are ready to make your biscuits bake the frozen biscuits for 15-20 minutes at 450° F. Please watch your oven because all ovens are different.
- I have the K&S Artisan Complete Pastry Cutter Set
- Mama says, "Check all of your labels!"
carol says
Best biscuit recipe I have made since I became gluten free 20 years ago. Thank you.
Audrey says
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!
RC says
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!
Audrey says
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!
carlie gebhardt says
These turned out amazing!!!!!! First time in 10 years that my biscuits were legit and not hockey pucks.
Thank you!!!!
Audrey says
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!
Lotus says
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!
Audrey says
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!
Anna says
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.
Audrey says
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!
Anna says
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.
Audrey says
Thank you Anna! You are so welcome. Please let me know if I can help in any way.
Emily says
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!
Audrey says
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!
Diane says
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
Audrey says
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!
Barbara says
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
Audrey says
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!
Monica says
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!
Audrey says
Thank you Monica for letting me know how the pot pie turned out. I am definitely going to try making it too!
Jaimee says
These biscuits are amazing! They turned out perfect. I know if the recipe comes from mamaknowsglutenfree.com it will be good!
Audrey says
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!
Andi R. says
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!
Audrey says
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!
Carrie says
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!!
Audrey says
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!
Karen says
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!
Audrey says
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!
Jill Broughton says
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.
Audrey says
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!
Jodi says
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!
Audrey says
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!
Patrick P says
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!!!
Audrey says
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!
Nana says
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!
Audrey says
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!
Peggy says
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.
Audrey says
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!
Melinda says
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!
Audrey says
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!
Cat says
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.
Audrey says
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!
Kels says
So yummy…I used Bob’s All Purpose flour and they came out perfectly!
Audrey says
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!
Shirley Cole says
Can these be made as drop biscuits? Thank you!
Audrey says
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!
Marcie says
Absolutely yummy
Audrey says
Thank you so much Marcie for the wonderful 5-star recipe review! I am so happy that you enjoyed the biscuits. Thanks again!
Ruth says
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.
Audrey says
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
Ruth says
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
Audrey says
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!
Lp says
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!!!
Audrey says
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!
Paige Byrne says
I am excited to try these as an alternative to my White Cheddar Sage Biscuits. What would be a substitute for Vermont White Cheddar?
Audrey says
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!
Joshua Lanam says
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!
Audrey says
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!
Connie says
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!
Audrey says
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!
Dorothy says
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.
Audrey says
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!
lenora asbill says
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.
Audrey says
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!
Amy Roberts says
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!!
Audrey says
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!
Kate Parker says
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!!
Audrey says
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!
Liz says
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!
Audrey says
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!
Tiffany says
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.
Audrey says
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!
Glutenfreespotlights says
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!!
Audrey says
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!
CMfoodie says
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 ????
Audrey says
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”!
Karen says
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!
Audrey says
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.
Deb N says
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.
Audrey says
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!
Nancy says
“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!
Audrey says
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!
Sarah says
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!
Audrey says
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.
Debbie says
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.
Audrey says
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.
Judy says
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!
Audrey says
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!
Michelle Smith Rapoza says
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.
Audrey says
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.
PJ says
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!
Audrey says
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.
Sandy says
Hi just made these and they came out good. Thank you for sharing your recipe for gluten free biscuits,
Audrey says
I am so happy that you enjoyed the biscuits Sandy! You are so welcome, I love sharing what I make for my family.
Kathy says
I loved this recipe! I didn’t have buttermilk so I substituted regular homemade yogurt thinned with some milk and they were delicious!
Audrey says
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.
Trish K says
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.
Audrey says
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!
ALEXIS CIARA says
THANK YOU FOR MAKING THIS RECIPE YOU ARE A LIFE SAVER. GOD BLESS U
Audrey says
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!
Joy says
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!
Audrey says
You are too kind Joy! Thank you so much my friend!????
Rhonda says
If I use Pillsbury Gluten-Free Multi Purpose flour will I need to use the All Purpose flour and Baking Powder?
Audrey says
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!
Susan says
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!!
Audrey says
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.
Marcee Garland says
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!
Audrey says
Thank you so much Marcee for sharing your results and for the wonderful 5-star recipe review! You really made my day!????
Diana says
Can you mix the butter in with a food processor and use it to mix the rest?
Audrey says
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!
Marcee Garland says
Biscuits are always better done by hand. they require a VERY delicate touch. This recipe comes together super fast with a pastry cutter!
Audrey says
I totally agree with you Marcee!????Thank you!
PattiM says
Do you have a cookbook?
Thanks,
PattiM
Audrey says
Hi Patti! I do not have a cookbook at this time. Thank you so much for asking!
Kim says
These look simply amazing , and what beautiful photos. Will be trying these as I have missed biscuits so much!
Audrey says
Thank you so much Kim for your kind words and the wonderful 5-star recipe review! I hope you enjoy the biscuits.????