• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Mama Knows Gluten Free logo

  • Home
  • About
  • Recipes
    • Baking
    • Desserts
    • Breakfast
    • Dinner
    • Dairy-Free
  • Newsletter
  • Cookbook
  • Contact
  • Privacy
  • Gluten-Free 101
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Home
  • Recipes Index
    • Baking
    • Desserts
    • Breakfast
    • Dinner
    • Dairy-Free
  • Cookbook
  • Subscribe
  • About
    • Contact
    • Privacy
  • Gluten-Free 101
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes Index
      • Baking
      • Desserts
      • Breakfast
      • Dinner
      • Dairy-Free
    • Cookbook
    • Subscribe
    • About
      • Contact
      • Privacy
    • Gluten-Free 101
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Breakfast

    Gluten-Free Buttermilk Biscuits {Dairy-Free Option}

    Published: Jul 30, 2018 · by Audrey

    • Facebook
    Jump to Recipe - Print Recipe

    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.

    Click HERE to save recipe to Pinterest!

    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 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.

    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.

    • 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}

    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!

    newsletter signup for free recipe e-book

    Let’s Connect! You can FOLLOW ME on Facebook, Instagram, or Pinterest!

    ★Did you make this recipe? Please give it a star rating below in the comments!★

    Print Pin
    5 from 369 votes

    Gluten-Free Buttermilk Biscuits

    Easy Gluten-Free Biscuits recipe made Southern Style with buttermilk. Flaky and tender. With a dairy-free and Vegan option.
    Course Breakfast
    Cuisine American
    Keyword gluten-free biscuits, gluten-free buttermilk biscuits
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings 12
    Calories 143kcal
    Author Audrey from Mama Knows Gluten Free

    Ingredients

    • 2 cups gluten-free all-purpose flour I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
    • 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)
    US Customary - Metric

    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!"

    Nutrition

    Serving: 1g | Calories: 143kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 270mg | Potassium: 133mg | Fiber: 2g | Sugar: 3g | Vitamin A: 230IU | Calcium: 83mg | Iron: 0.9mg
    Pin Recipe
    Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
    GET MY NEW COOKBOOK!Check out The Everything Gluten-Free & Dairy-Free Cookbook!
    DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!
    • Facebook

    Click To View More Recipes

    Disclosure: This post may contain affiliate links. To learn more check my Disclosure page.

    © MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

    Reader Interactions

    Comments

    1. Grace says

      January 08, 2023 at 4:55 pm

      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!

      Reply
    2. Teri says

      January 06, 2023 at 9:17 pm

      Wow. Another amazing recipe. Thank you!

      Reply
    3. Leann Faber says

      January 06, 2023 at 10:21 am

      First time I made these I was in heaven. It was so nice to eat warm soft biscuits again!!

      Reply
    4. Booth says

      December 31, 2022 at 8:43 pm

      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.

      Reply
    5. Alisha says

      December 31, 2022 at 6:16 pm

      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!

      Reply
    6. Chris says

      December 27, 2022 at 1:26 pm

      OMG…best biscuits ever. I used Carol’s Gluten Free flour. Can’t wait to gave with Biscuits and Gravy !

      Reply
    7. Kristin says

      December 24, 2022 at 10:36 am

      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!

      Reply
    8. Constance says

      December 18, 2022 at 1:43 pm

      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.

      Reply
    9. Jessica says

      December 17, 2022 at 11:56 am

      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!

      Reply
    10. Sherry says

      December 14, 2022 at 12:16 am

      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!

      Reply
    11. Kristin says

      December 12, 2022 at 2:42 pm

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

      Reply
      • Audrey says

        December 12, 2022 at 7:49 pm

        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!

        Reply
    12. Lucy Hendrix says

      December 08, 2022 at 6:00 pm

      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

      Reply
    13. Jackie says

      December 07, 2022 at 2:37 pm

      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!

      Reply
    14. Julia says

      November 25, 2022 at 7:24 am

      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!

      Reply
      • Jena Mckinnon says

        December 18, 2022 at 7:43 pm

        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?

        Reply
        • Audrey says

          December 22, 2022 at 8:39 pm

          Hi Jena! You can put the frozen straight in the oven to be baked. I hope you enjoy them!

          Reply
    15. MJ says

      November 23, 2022 at 1:44 pm

      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!

      Reply
    16. Kaci says

      November 22, 2022 at 8:38 am

      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!

      Reply
    17. Deb says

      November 17, 2022 at 8:12 pm

      AMAZING! Our family has been GF since 2005; I have never found a decent biscuit recipe until now. Thank you!!!

      Reply
    18. Ellie says

      November 14, 2022 at 7:56 pm

      I made these tonight and they were delicious!! This will be my go to biscuit! Thank you!

      Reply
    19. Debbie says

      November 11, 2022 at 10:41 am

      These arehe best bisciuts

      Reply
    20. ShuckyS says

      November 11, 2022 at 9:25 am

      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!

      Reply
    21. Diane says

      November 06, 2022 at 10:15 am

      These are amazing! Can barely tell they are GF!! So glad to have found this!!

      Reply
    22. Emily says

      November 05, 2022 at 12:21 pm

      They turned out great! thank you so much!

      Reply
    23. Randy says

      October 28, 2022 at 9:19 pm

      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! 🙂

      Reply
    24. Rachelle Reynolds says

      October 28, 2022 at 1:55 pm

      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!!!

      Reply
    25. Karl says

      October 24, 2022 at 5:43 pm

      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!

      Reply
    26. Joye says

      September 29, 2022 at 5:54 pm

      Easy recipe! Made w Bob’s red mill- they were not super puffy, but still light on the inside!

      Reply
    27. Susan McCullough says

      September 25, 2022 at 1:44 pm

      So good! I made them as drop biscuits and they were delicious.

      Reply
    28. Gail Wilson says

      September 14, 2022 at 7:11 pm

      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❤️

      Reply
    29. Christina says

      September 03, 2022 at 9:07 pm

      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!

      Reply
    30. Chuck says

      August 12, 2022 at 11:01 pm

      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!!!!

      Reply
    31. Brenda Willis says

      August 12, 2022 at 11:18 am

      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.

      Reply
    32. Gail Wilson says

      August 03, 2022 at 7:00 pm

      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.

      Reply
    33. Becky says

      July 25, 2022 at 1:57 am

      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!

      Reply
    34. Lynette says

      July 24, 2022 at 2:07 pm

      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!!

      Reply
    35. Kris says

      July 21, 2022 at 2:03 am

      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🌈

      Reply
    36. MelO says

      July 15, 2022 at 12:38 pm

      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.

      Reply
    37. MelO says

      July 15, 2022 at 12:37 pm

      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.

      Reply
    38. Carrie says

      July 10, 2022 at 11:57 am

      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.

      Reply
    39. Karen says

      June 26, 2022 at 11:16 am

      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.

      Reply
    40. Jolene says

      June 16, 2022 at 2:01 pm

      Thanks for a good gf biscuit recipe! I used my own flour blend and it worked well.

      Reply
    41. Lisa C. says

      June 06, 2022 at 11:25 pm

      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!

      Reply
    42. Deborah says

      June 02, 2022 at 10:03 am

      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.🥰

      Reply
    43. Luisa says

      May 06, 2022 at 10:27 pm

      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

      Reply
    44. Luisa says

      May 06, 2022 at 10:19 pm

      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!!!

      Reply
    45. Colleen says

      April 18, 2022 at 11:41 am

      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.

      Reply
    46. Shelby says

      April 16, 2022 at 10:36 pm

      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.

      Reply
    47. Dot says

      April 14, 2022 at 4:10 pm

      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.

      Reply
    48. Dawn Parks says

      April 12, 2022 at 9:20 am

      These biscuits are the best! Even my husband said he loved them!! Thanks for sharing!!Dawn

      Reply
    49. Jennifer Collins says

      April 12, 2022 at 2:10 am

      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.

      Reply
      • Audrey says

        April 14, 2022 at 8:25 am

        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.

        Reply
    50. Susan says

      April 06, 2022 at 2:24 pm

      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!

      Reply
      • Audrey says

        April 08, 2022 at 4:28 pm

        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.

        Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Audrey Roberts in a white kitchen for a profile photo

    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.  Read More…

     

    Footer

    ↑ back to top

    About

    • About
    • Cookbook
    • Privacy Policy
    • Disclosure Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 MAMA KNOWS GLUTEN FREE®. Registered trademark. All rights reserved.