Made from scratch, this Gluten Free Biscuits Recipe really checks all the right boxes! They’re fluffy, easy to make with just 5 ingredients, and always hit the spot. I promise you, you won’t miss the gluten!
What’s in this Gluten Free Biscuit Recipe
You only need 5 ingredients and a little salt to make a batch of these delicious biscuits.
- All Purpose Gluten Free Flour: Some good brands to choose fro include Bob’s Red Mill, Cup4Cup, and King Arthur.
- Baking Powder: This is what helps the biscuits rise to the best fluffy height. Check the expiration date because baking powder does expire! It’s best when used within 6 months of opening the container.
- Kosher Salt: This doesn’t make the biscuits taste salty. It’s really just used to help the biscuits have the best texture.
- Baking Soda: Just like baking powder, baking soda can also go bad and should be used within 6 months of opening it.
- Unsalted Butter: You’ll need it to be cold and cubed.
- Buttermilk: If you don’t have buttermilk, follow this simple homemade buttermilk recipe.
PRO TIP: If you are not gluten intolerant, you can make these biscuits with all-purpose flour.
What makes these biscuits gluten free?
By using gluten free flour instead of regular all purpose flour, you can make these biscuits gluten free! Be sure to always check the labels on all of your other ingredients just to be safe, but they should all be naturally gluten free.
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Nope! There is no sugar to sweeten these homemade biscuits. They’re buttery and neutral flavored so they go well with both sweet and savory pairings.
There could be a few culprits here. First off, always make sure you measure your baking powder and baking soda with care and check that neither are expired. Secondly, use buttermilk, not any other type of dairy.
Fold the biscuit dough according to recipe instructions in order to create the best flaky layers in these biscuits. It may require a little TLC, but it’s well worth the effort!
How to Store/Reheat
Once cooled, you can transfer them to an airtight container and will keep fresh for 2 days. In the fridge, they will keep well for 5 days. Reheat the biscuits gently in the oven to serve.
How to Freeze
If you can’t get through your batch of gluten-free biscuits, freezing is a great option. Wrap the cooled biscuits individually in plastic wrap or foil and place in a freezer bag. The biscuits will keep well for 3 months and can be thawed at room temperature.
Serving Suggestions
I love to enjoy these on their own with butter and a drizzle of honey, but you can easily serve these as a side with some of your favorite dishes:
- Crockpot Chili
- Red Wine Beef Stew
- Whole Roast Chicken with Herbs de Provence
- Crock Pot Ribs
- Roast Turkey Breast
- Honey Baked Ham
- Buttermilk Fried Chicken
Gluten Free Buttermilk Biscuits Recipe
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Ingredients
- 3 cups all-purpose 1:1 gluten-free flour 444 grams, plus more for dusting (such as Bob’s Red Mill, Cup4Cup, King Arthur)
- 4 teaspoons baking powder 16 grams
- 1½ teaspoons kosher salt 5 grams
- ¼ teaspoon baking soda
- ½ cup unsalted butter 113 grams, cold and cubed (1 stick)
- 1¼ cups buttermilk 284 grams, chilled (see note)
Recommended Equipment
- Kitchen Scale (optional)
- Rolling Pin (optional)
Instructions
- Preheat the oven to 400°F. Spray a baking sheet with nonstick spray and set aside.
- In a medium bowl, mix the gluten free flour blend, baking powder, salt, and baking soda together. Using a pastry cutter or your hands, cut the butter into the flour mixture until it resembles crumbs. Mix in the buttermilk until it forms a shaggy dough.3 cups all-purpose 1:1 gluten-free flour, 4 teaspoons baking powder, 1½ teaspoons kosher salt, ¼ teaspoon baking soda, ½ cup unsalted butter, 1¼ cups buttermilk
- Sprinkle a cutting board or a flat surface with gluten free flour and turn the biscuit dough out onto it and knead just until it is fully combined. Using your hands or a rolling pin, flatten dough into a ½ inch thick rectangle, sprinkle it with just a little bit of flour (too much flour will cause the layers to fall apart later). Fold the dough back on itself and press together and out again into another rectangle this time about 1 inch thick. Repeat the sprinkle of flour and folding the dough one more time and roll it out about 2 inches thick. This helps create layers in the biscuits.
- Using a cup or a biscuit cutter, press straight down into the dough to cut out biscuits. Do not rock the cup or biscuit cutter side to side when cutting the biscuits, as it will seal the layers closed. Place the biscuits onto the prepared baking sheet and place in the oven to bake for 18-20 minutes, or until the biscuits have browned.
- Remove from the oven and serve immediately. Enjoy with gluten free gravy, jam, or butter and honey!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Buttermilk: If you don’t have buttermilk, follow this simple homemade buttermilk recipe.
- If you are not gluten intolerant, you can make these biscuits with all-purpose flour.
- The butter should be cold before you add it to the other ingredients, as should the buttermilk.
- Bake the biscuits in a fully preheated oven.
Nutrition Information
