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5 from 85 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.
  • 1/2 teaspoon xanthan gum ,leave out if your flour already contains it
  • 1 tablespoon gluten-free baking powder
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 cup buttermilk dairy-free use almond, cashew, or coconut milk. Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold.
  • 6 tablespoons unsalted butter dairy-free/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 and Pillsbury Gluten-Free flour. The Bob's Red Mill flour and the Great Value Flour has sorghum flour in it, which is different from the Pillsbury gluten-free flour.
  • The biscuits made with Bob's Red Mill and Great Value Brand were not as fluffy and the dough was wetter.  I have also been told by a reader if you use King Arthur gluten-free flour you will need to reduce the amount of buttermilk to 1/2-3/4 cup. I have not personally tried this recipe with King Authur gluten-free flour.
  • 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 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
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