Gluten-Free Buttermilk Biscuits
Alright, listen—if you’d told me five years ago I’d be making gluten-free buttermilk biscuits from scratch, I probably would’ve given you the kind of look I reserve for folks who put ketchup on steak. But here we are! I started making these after my brother found out he had to quit gluten (he took it like a champ—though he did threaten a bread riot at first). These biscuits were my peace offering, and honestly? Not to toot my own horn, but now he asks for them every time he visits. One time, I even made a double batch thinking I’d freeze half—guess how much got to the freezer? Yeah, none. Let’s get into it, mate!
So, why bother with these anyway?
I make this recipe when I want something warm and comforting with my chili, or if we’re having that lazy Sunday breakfast and everyone’s in their pajamas ‘til noon. My niece (seven, very opinionated about food) insists they taste better than the regular kind, though she may just be after extra honey. And you know that weird powdery texture you sometimes get from gluten-free baking? Not here, my friend. I had so many fails with biscuits that could easily double as hockey pucks (don’t get me started), but this one’s a keeper—fluffy, tender, and actually tastes like a biscuit, not just a biscuit-shaped object.
Gather These (and maybe swap in a few)
- 2 cups gluten-free all-purpose flour blend (I jump between King Arthur and Bob’s Red Mill; honestly, the one you have is probably fine)
- 1 tbsp baking powder (fresh baking powder is key—trust me, flat biscuits are no fun)
- 1/2 tsp baking soda
- 1/2 tsp salt (I use kosher, but table salt works too, just use a tiny bit less)
- 1 tsp sugar (or honey if you’re feeling fancy—actually, agave works in a pinch too)
- 1/2 cup cold unsalted butter, cubed (sometimes I use vegan butter when cooking for my cousin, and it turns out alright)
- 3/4 cup cold buttermilk (confession: when I’m out, I do the old milk and lemon juice trick—basically 1 tbsp lemon juice or vinegar in a cup, then fill with milk to 1 cup, let sit for 5 min)
- Extra buttermilk or melted butter for brushing (not strictly necessary, but it makes them all pretty and glossy)
Let’s Make These Biscuits (and maybe make a mess)
- Preheat your oven to 425°F (220°C). I know, it’s hot, but these need it. Line a baking sheet with parchment—or if you’re rebellious, just grease it.
- Whisk together flour, baking powder, baking soda, salt, and sugar in a bowl. This is where I usually get flour on my shirt. Every. Single. Time.
- Add the cold cubed butter. Now, work it in with a pastry cutter, two forks, or honestly your fingers if you don’t mind messy hands (I prefer the latter unless someone’s watching). You’re going for a texture that reminds you of lumpy sand.
- Pour in the buttermilk and stir with a spatula until it forms a rough dough. If it’s dry, add a splash more; if it’s goopy, toss in a spoonful more flour. Don’t overthink it!
- Turn dough out onto a floured surface (I usually use parchment here because my counter is stained blue from, uh, an unfortunate smoothie incident).
- Pat the dough gently into a rectangle that’s about 3/4″ thick. Fold it over itself once or twice—that’s the secret to good layers—and pat it out again. No rolling pin? Just use your hands.
- Use a biscuit cutter or the rim of a glass (I’ve even used a peanut butter jar lid in a pinch) to cut out biscuits. Place them close together on your baking sheet; they help each other rise. You can reroll scraps, but the second batch is never quite as fluffy—still good though!
- Brush the tops with buttermilk or melted butter if you’re feeling fancy. Pop those beauties into the oven for about 12–16 minutes, until golden. Sometimes I peek through the oven window like a kid—I can’t help myself.
What I Wish I’d Known Earlier
- If your biscuits spread too much, your butter was probably too warm. I once tried making these on a sweltering July afternoon and wound up with, well, very tasty pancakes.
- Don’t overwork the dough. I know, every recipe says this, but it’s true. The more you fuss with it, the less fluffy it gets.
- Actually, I find it works better if I barely handle the dough. Just smoosh, fold, cut, and be done.
Fun Twists (Some Worked, Some… Eh)
- Cheddar and chive: Just toss in a handful of shredded cheese and some chopped chives (makes them feel pub-lunch classy).
- Herby biscuits: Rosemary and thyme are nice, just don’t get heavy-handed or it starts tasting like a potpourri satchel.
- Sugar on top: One time I sprinkled coarse sugar before baking—kids loved it, adults called it “interesting.” Won’t do it again, probably.
If You Don’t Have Every Gadget, No Worries
Technically a pastry cutter is “essential.” But I’ve honestly just used my hands or even two knives in a criss-cross motion if I’m at my mum’s and she’s hidden all the proper kitchen things. A glass for biscuit cutting is legit. And if you don’t have a baking sheet, just grab a roasting pan—biscuits aren’t snobby.
Where to Stash ‘Em (If There’s Any Left)
These keep in an airtight container for about two days—but honestly, in my house, they never last more than a day! If you do manage to hide a couple, warm them up in the oven for best texture. Microwaving is fine too, but adds a bit of the old chewiness.
How I Serve Gluten-Free Biscuits (Family Rivalries Included)
We eat these hot, split with a dab of salted butter. My aunt dunks hers in gravy (says it’s the only way), but I love them with strawberry jam for breakfast—to each their own. Extra good with eggs and crispy bacon on the side. Oh, and once for a birthday brunch, we used them as burger buns—honestly not bad at all.
Things I’ve Learned (Aka Me Screwing Up So You Don’t Have To)
- I once tried rushing the chilling step, using slightly softened butter—ended up with flat sad biscuits. Don’t do that: keep it cold.
- Letting the dough rest 10 min before patting it out? Totally worth it. Makes them puff better. Used to skip it, and now I don’t.
- Oh! Don’t crowd the pan too much or they get steamy instead of crisp-topped—unless you live for soft tops, in which case, cram ‘em tight.
Actual Questions I’ve Been Asked
- “Can I use almond or coconut flour instead?”
- Well, I tried once. The texture gets way off—needs a starchy blend. If you’re adventurous, feel free, but expect more crumbly results.
- “Do these freeze well?”
- Yep, though sometimes the thawed ones are a smidge drier. Wrap well and reheat in the oven. I think they taste better the next day, honestly (don’t tell my brother).
- “What if I don’t have buttermilk?”
- No drama—milk plus a splash of lemon juice or vinegar works just fine (let it sit and thicken for a bit).
- “Can you make these vegan?”
- Actually, yes—use plant butter and plant milk with vinegar; result’s a bit less rich but still pretty tasty.
- “Mine turned out dry, what gives?”
- Could be overbaking (easy to do!). Or flour brand—some blends are thirstier than others, so adjust liquid as needed.
Alright, that’s my not-so-secret family gluten-free buttermilk biscuit saga—now go make a mess and let me know how yours turn out! First one to the last biscuit gets bragging rights, just saying.
Ingredients
- 2 cups gluten-free all-purpose flour blend
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk, cold
- 1 large egg
Instructions
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1Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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2In a large bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and sugar.
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3Add the cold, cubed butter to the flour mixture. Use a pastry cutter or fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
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4In a separate bowl, whisk together the buttermilk and egg. Pour the wet ingredients into the dry ingredients and mix until just combined.
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5Turn the dough onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Cut biscuits with a round cutter and place them on the prepared baking sheet.
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6Bake for 16-18 minutes, until tops are golden brown. Cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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