There are few things as comforting and truly Southern as a batch of warm, flaky buttermilk biscuits. For my family, these golden delights have always held a special place, a staple that evokes cherished memories. However, embracing a gluten-free lifestyle meant saying a difficult goodbye to those beloved classics. The journey to recreate perfect gluten-free buttermilk biscuits has been a long one, filled with many attempts and much anticipation. Today, I am overjoyed to share a recipe that finally hits every note, delivering biscuits that are not just “good for gluten-free” but genuinely exceptional.
This recipe yields biscuits that are incredibly soft, wonderfully fluffy, and packed with irresistible buttery layers that effortlessly pull apart, mirroring the very texture my husband grew up with. Forget tough, crumbly, or flat gluten-free attempts. These biscuits boast a beautiful golden top, a tender, melt-in-your-mouth interior, and come together in just 30 minutes, making them an ideal treat for any meal, any day of the week.
“These biscuits were absolutely out of this world! Even my son, who doesn’t have Celiac, couldn’t get enough of them. He keeps begging me to make more, so I guess I know what’s for breakfast tomorrow! Thank you so much for this incredible recipe! ❤️❤️❤️”
– Anna
For those who have followed my culinary adventures for a while, you’ll know my husband hails from Knoxville, Tennessee. After years spent living in the heart of the South and welcoming two of our children there, I wholeheartedly embraced the rich traditions of Southern cooking. Biscuits, in particular, are not merely a side dish; they are a cherished staple at every meal. This deep appreciation fueled my determination to create a gluten-free version that could truly stand alongside its traditional counterparts.
These buttermilk biscuits were the very first gluten-free recipe I truly perfected, and they quickly cemented their place as a family favorite. While I later developed a delicious almond flour biscuit recipe for those seeking a grain-free alternative, this classic buttermilk version remains my undeniable go-to. It embodies everything I adore about a tender, buttery Southern biscuit. Crafted with a carefully selected gluten-free flour blend, ice-cold butter to ensure maximum flakiness, and the essential tang of buttermilk, these biscuits bake up golden, tender, and incredibly fluffy, perfectly replicating the taste and texture we so fondly remember from our days in Tennessee.
Making truly outstanding gluten-free biscuits requires understanding a few key principles that will elevate your baking from good to extraordinary. The right ingredients, handled with care, can make all the difference in achieving that desired light, airy, and layered texture.
Gluten-Free Baking Tips for Flawless Biscuits
Achieving light, flaky gluten-free biscuits is entirely possible with the right techniques. Here are some essential tips to ensure your homemade biscuits turn out perfectly every time:
- Keep Your Ingredients Seriously Cold: This is arguably the most crucial tip for achieving ultra-flaky biscuits. Cold butter, in particular, is key. As the cold butter melts in the hot oven, it releases steam, which creates pockets of air and separates the dough into those coveted layers. Using cold buttermilk also helps keep the overall dough temperature low. If your kitchen runs warm, consider chilling your gluten-free flour blend for 15-20 minutes before starting.
- Freeze and Grate Your Butter: For even distribution and maximum flakiness, freeze your butter for about 10 minutes (or longer) before grating it with a box grater. This method ensures tiny, consistent pieces of butter are dispersed throughout the dough, melting gradually and contributing to an unparalleled tender and buttery texture. Small pieces of cold butter are essential for those signature layers.
- Do Not Overmix the Dough: Gluten-free dough can be prone to toughness if overhandled. Mix the dough just until the wet and dry ingredients are combined and a soft, shaggy, and slightly sticky consistency is achieved. Overworking the dough develops any gluten present in the flour blend (even in trace amounts) and can lead to dense, hard biscuits rather than light and tender ones. Less is more when it comes to mixing.
- Use a Scoop or Don’t Twist the Cutter: For consistent size and even baking, a large cookie scoop or ice cream scoop can be handy for portioning drop biscuits. If you’re cutting them, use a sharp biscuit cutter, the rim of a glass, or a mason jar lid. Press straight down firmly without twisting. Twisting the cutter can seal the edges of the biscuit, preventing them from rising fully and creating those beautiful, separated layers.
- Don’t Be Afraid to Dust with Flour: Gluten-free dough can be stickier than its traditional counterpart. A light dusting of gluten-free flour on your work surface and on top of the dough before shaping and folding helps prevent sticking without incorporating too much extra flour, which could dry out your biscuits.
Gluten-Free Buttermilk Biscuits
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Ingredients
- 2 cups gluten-free all-purpose flour, I highly recommend Pillsbury gluten-free flour for the best results. Please note that not all gluten-free flours are created equal; baking outcomes can vary significantly with different brands.
- ½ tsp xanthan gum, Omit if your chosen gluten-free flour blend already contains xanthan gum.
- 1 tbsp gluten-free baking powder
- 1 tsp salt
- 2 tbsp granulated sugar
- 1 cup buttermilk, To make your own buttermilk, add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill with milk (dairy or dairy-free like almond, cashew, or coconut) to the 1-cup line. Let it stand in the refrigerator for 5-10 minutes to curdle and thicken, ensuring it stays cold.
- 6 tbsp unsalted butter, For dairy-free or vegan options, use Smart Balance butter, Earth Balance butter, or a high-quality shortening.
- 1 large egg, For an egg-free or vegan alternative, use a prepared egg replacer such as Bob’s Red Mill Egg Replacer according to package directions.
- 2 tbsp gluten-free all-purpose flour (for dusting)
Watch a quick video tutorial on how to make these delicious gluten-free buttermilk biscuits:
Click here to watch the video!
Instructions
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Preheat your oven to a blazing 450°F (232°C). This high temperature helps the biscuits rise quickly and creates those signature flaky layers. Lightly grease a large cast-iron pan or a baking sheet with butter or cooking spray and set it aside.
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In a spacious mixing bowl, combine the dry ingredients: 2 cups of gluten-free all-purpose flour, ½ tsp xanthan gum (remember to omit if your flour blend already contains it), 1 tbsp gluten-free baking powder, 1 tsp salt, and 2 tbsp granulated sugar. Give these a quick, thorough whisk or stir to ensure they are evenly distributed. This dry mixture forms the base of our incredibly fluffy biscuits.
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Prepare your butter and buttermilk. Cut the 6 tbsp of unsalted butter (or your chosen dairy-free alternative) into small, roughly ½-inch pieces. Place these butter pieces in the freezer for a minimum of 10 minutes to ensure they are ice-cold and firm. While the butter chills, prepare your buttermilk if you’re making it from scratch. Add 1 tablespoon of white vinegar or lemon juice to your measuring cup, then fill it to the 1-cup mark with cold milk (dairy or dairy-free). Stir gently and place it in the refrigerator to keep it chilled for 5-10 minutes. The acidity will curdle the milk, creating a perfect buttermilk substitute.
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Now, it’s time to cut in the butter. Remove the chilled butter pieces from the freezer and add them to the bowl with your dry ingredients. Using a pastry cutter, two forks, or even your fingertips (working quickly to avoid melting the butter), cut the butter into the flour mixture until it resembles coarse crumbs. There should still be pea-sized pieces of butter visible throughout—these pockets of butter are what create those beautiful, flaky layers when baked.
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In a separate small bowl or measuring cup, whisk the 1 large egg (or prepared egg replacer) into your cold buttermilk. Pour this wet mixture into the flour-butter mixture. Using a spatula or wooden spoon, gently stir until a soft, sticky dough begins to form. The critical step here is to avoid overmixing! Overworking gluten-free dough can lead to a tough, dense biscuit. The dough should still look somewhat shaggy and not perfectly smooth.
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Prepare your work surface. Lay a large piece of parchment paper on your countertop. Sprinkle one tablespoon of gluten-free flour evenly over the parchment paper. It is crucial NOT to use a rolling pin for this dough; the folding method is essential for gluten-free flakiness.
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Carefully transfer the sticky dough from the bowl onto the floured parchment paper. Dust the top of the dough with the remaining 1 tablespoon of gluten-free flour. Now, gently fold the dough over on itself two times. This means lifting one side of the dough and folding it directly over the other half, pressing lightly, and then repeating this folding motion once more. This technique creates internal layers without excessive handling.
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Using your hands, gently pat and shape the folded dough into a round disk. Aim for a diameter of about 7 inches and a thickness of approximately 1 inch. Resist the urge to make the dough any larger or flatter, as this will unfortunately result in hard, dense, and flat biscuits rather than the fluffy, tender ones we’re aiming for.
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Now, it’s time to cut out your biscuits! Use a 2-inch biscuit cutter, the mouth of a drinking glass, or the lid of a mason jar. Press the cutter straight down into the dough without twisting it. Twisting can crimp the edges of the biscuit, which seals the layers and prevents them from rising properly. Carefully lift the cutter and place the biscuit onto your prepared cast-iron pan or baking sheet. Gather the dough scraps, gently reform them into a new round (handling as little as possible), and cut out any remaining biscuits. You should yield approximately 12 perfectly shaped biscuits. Place them close together on the pan; this helps them rise taller.
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Transfer the pan of biscuits to your preheated 450°F (232°C) oven. Bake for 15-20 minutes. Begin checking for doneness around the 15-minute mark. Biscuits are ready when their tops are beautifully golden brown and they’ve puffed up significantly. Keep a close eye on them, as oven temperatures can vary, and you want to prevent overbaking.
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Once baked, remove the biscuits from the oven. For an extra touch of richness and shine, you can brush the tops of the warm biscuits with a little melted butter. Serve them immediately, fresh out of the oven, and savor every tender bite. Enjoy the fruits of your labor!
Notes
- For the fluffiest and most consistent results, I wholeheartedly recommend using Pillsbury gluten-free all-purpose flour blend. My extensive testing has shown it yields superior texture in these biscuits. Be aware that other gluten-free blends, such as Bob’s Red Mill, Great Value, King Arthur, or Pamela’s, often contain a higher proportion of sorghum flour, which can make the dough noticeably wetter and result in denser, less fluffy biscuits. If you choose to use one of these alternative blends, you may need to increase the flour quantity slightly to 2½ cups to achieve the correct dough consistency.
- Always use the spoon & level method when measuring your flour. This technique involves lightly spooning the flour into your dry measuring cup until it overflows, then leveling off the top with a straight edge (like a knife). Avoid scooping flour directly from the bag, as this compacts the flour, adding too much to your recipe and throwing off the delicate balance of ingredients, which can lead to dry or tough biscuits.
Nutrition
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to Make Gluten-Free Buttermilk Biscuits Step by Step
Crafting these delectable gluten-free buttermilk biscuits is a rewarding process, and I’m here to guide you through each step with detailed instructions and accompanying visuals. Follow along to achieve perfect, flaky results every time!
Step 1: Gather Your Ingredients and Prepare the Oven
Begin by gathering all your ingredients to ensure a smooth baking process. Preheat your oven to a robust 450°F (232°C). This high heat is essential for a quick rise and flaky texture. Lightly grease your preferred baking vessel, whether it’s a large cast-iron pan or a standard baking sheet, and set it aside. In a large mixing bowl, combine the dry ingredients: 2 cups of your chosen gluten-free all-purpose flour (Pillsbury is highly recommended for its texture), ½ teaspoon of xanthan gum (remember to skip this if your flour blend already includes it), 1 tablespoon of gluten-free baking powder, 1 teaspoon of salt, and 2 tablespoons of granulated sugar. Whisk or stir these thoroughly until they are uniformly mixed.
Step 2: Chill the Butter and Prepare Buttermilk
Cut 6 tablespoons of unsalted butter (or your chosen dairy-free alternative) into small, ½-inch pieces. Immediately place these butter pieces into the freezer for at least 10 minutes to ensure they are ice-cold and firm. While the butter chills, prepare your buttermilk. If you don’t have store-bought buttermilk, simply add 1 tablespoon of white vinegar or lemon juice to a 1-cup measuring cup. Then, fill the rest of the cup with cold milk (dairy or dairy-free like almond, cashew, or coconut). Stir it gently and let it sit in the refrigerator for 5-10 minutes. This will allow the milk to curdle and thicken, creating a perfect homemade buttermilk substitute that remains cold.
Step 3: Cut the Cold Butter into the Dry Mixture
Remove the firm, cold butter pieces from the freezer. Add them to your bowl of whisked dry ingredients. Using a pastry cutter, two forks, or your fingertips (working quickly to prevent the butter from warming up), cut the butter into the flour mixture. Continue until the mixture resembles coarse crumbs, with noticeable pea-sized pieces of butter still visible throughout. These small pockets of butter are critical for developing the tender, flaky layers of your biscuits as they bake.
Step 4: Incorporate the Wet Ingredients
In a separate bowl or measuring cup, whisk your large egg (or prepared egg replacer) into the chilled buttermilk. Pour this wet mixture into the dry flour-butter mixture. Gently stir with a spatula or wooden spoon until a soft, sticky dough forms. The key here is not to overmix! The dough should appear shaggy and slightly crumbly, not smooth and uniform. Overworking the dough can lead to tough, dense biscuits, which is what we want to avoid for that light, tender crumb.
Step 5: Flour Your Work Surface
Lay a large sheet of parchment paper flat on your clean countertop. Sprinkle 1 tablespoon of gluten-free all-purpose flour evenly over the parchment paper. This step is vital to prevent the sticky gluten-free dough from adhering to your work surface. Remember, we won’t be using a rolling pin for this recipe; instead, we’ll employ a gentle folding technique.
Step 6: Turn Out and Flour the Dough
Carefully transfer the sticky biscuit dough from your mixing bowl onto the center of the floured parchment paper. Once the dough is on the parchment, sprinkle an additional 1 tablespoon of gluten-free flour evenly over the top surface of the dough. This extra dusting will help prevent sticking during the folding process and contribute to the biscuit’s workability.
Step 7: Fold the Dough (First Time)
This folding technique is key for creating layers without overworking the dough. Gently lift one side of the dough using the parchment paper as an aid, and fold it directly over the other half. Press down very lightly to seal the fold. This process helps build distinct layers within the biscuit, similar to laminating pastry, but without the intense labor.
Step 8: Fold the Dough (Second Time)
Repeat the folding process. Lift one side of the now folded dough and fold it over once more, again pressing very lightly. This double-fold method ensures you develop those coveted flaky layers within your gluten-free biscuits, giving them structure and an irresistible texture without needing to roll out and refold multiple times.
Step 9: Shape the Dough
Using your hands, gently pat and shape the folded dough into a round disk. Aim for a diameter of approximately 7 inches and a uniform thickness of about 1 inch. It’s important not to make the dough any thinner or larger than these dimensions. Deviating from this size can result in biscuits that are flat, dense, and hard, rather than the light and fluffy texture we’re striving to achieve.
Step 10: Cut Out the Biscuits
Now, it’s time to cut your biscuits! Use a 2-inch biscuit cutter, the rim of a drinking glass, or the lid of a mason jar. Press the cutter straight down firmly into the dough. It is crucial NOT to twist the cutter as you press; twisting can crimp the edges of the biscuit, which seals the layers and prevents them from rising properly in the oven. Once cut, carefully lift the cutter. Re-gather any dough scraps, gently pat them into a small round (handling them as little as possible to maintain tenderness), and cut out any additional biscuits. This recipe should yield a total of 12 biscuits.
Step 11: Arrange Biscuits in Pan for Baking
Carefully transfer the cut biscuit rounds to your prepared cast-iron pan or baking sheet. Arrange the biscuits so they are close together, with their sides nearly touching. This encourages them to rise taller and creates softer edges, as they provide support for each other during the baking process, contributing to a more tender interior.
Step 12: Bake Until Golden
Place the pan of biscuits into your preheated 450°F (232°C) oven. Bake for approximately 15-20 minutes. It’s a good idea to start checking your biscuits around the 15-minute mark. They are perfectly baked when their tops are a beautiful golden brown and they have risen significantly. Keep in mind that oven temperatures can vary, so always watch your biscuits carefully to prevent overbaking and ensure they are cooked through to golden perfection.
Step 13: Brush with Butter and Serve
Once your biscuits are baked to a golden hue, remove them from the oven. If you desire an extra layer of flavor and a lovely sheen, brush the tops of the warm biscuits generously with melted butter. These gluten-free buttermilk biscuits are truly at their best when served warm, straight out of the oven. Enjoy the soft, flaky layers and rich, buttery taste! They make an excellent addition to any meal.
Creative Ways to Enjoy Your Gluten-Free Buttermilk Biscuits
In the South, biscuits are far more than just a breakfast item; they are a culinary cornerstone served with equal enthusiasm morning, noon, and night. This tradition is one I deeply embraced during our time in Tennessee, and I’m delighted to confirm that these gluten-free buttermilk biscuits are just as incredibly versatile. Their tender, buttery nature makes them adaptable to a myriad of meals and cravings.
Naturally, they are divine served warm from the oven with a generous spread of butter and your favorite jam or honey for a classic breakfast or brunch. However, don’t limit their potential! These biscuits make an exceptionally comforting accompaniment to a hearty bowl of soup, a rich stew, or our satisfying gluten-free chili. Their ability to soak up savory broths and gravies is unmatched.
For a more substantial meal, slice them open and use them as the perfect base for a delectable breakfast sandwich, piled high with eggs, cheese, and your choice of sausage or bacon. And of course, no discussion of Southern biscuits would be complete without mentioning the iconic biscuits and gravy. These gluten-free beauties provide an ideal canvas for a creamy, savory gravy, transforming a simple meal into an unforgettable experience. Regardless of how you choose to enjoy them, these fluffy, buttery biscuits are sure to become a cherished and regular addition to your gluten-free culinary repertoire.
Storage and Reheating Instructions
To keep your gluten-free buttermilk biscuits fresh and delicious, proper storage is key. Any leftover biscuits can be stored in an airtight container at room temperature for up to 2 days. While they are always best fresh, you can easily revive their tender, warm texture.
To reheat, simply pop them into a preheated oven at 300°F (150°C) for a few minutes until they are warmed through and regain a slight crispness on the outside. A toaster oven works wonderfully for this purpose as well. Avoid the microwave, which can make them chewy.
For longer storage, these biscuits are freezer-friendly! You have two excellent options: you can freeze the raw, scooped dough, or you can freeze fully baked biscuits. Place either option in a single layer on a baking sheet to freeze solid, then transfer them to an airtight freezer bag or container for up to 2 months. If baking from frozen dough, simply place them on your prepared baking sheet and add a few extra minutes to the initial bake time. If reheating frozen baked biscuits, let them thaw slightly on the counter, then warm them in the oven as described above.
More Buttery Flaky Bakes to Try from Our Gluten-Free Kitchen
If you’ve fallen in love with the flaky, buttery goodness of these gluten-free buttermilk biscuits, you’re in for a treat! Our kitchen is dedicated to perfecting a wide array of gluten-free baked goods that deliver on taste and texture without compromise. Expand your baking horizons with these equally delicious recipes:
- Gluten-Free Blueberry Scones: Tender, fruity, and perfect for breakfast or afternoon tea.
- Gluten-Free Dinner Rolls: Soft, fluffy rolls that are ideal for accompanying any meal.
- Gluten-Free Croissants: Achieve that elusive buttery, flaky croissant texture without the gluten.
- Gluten-Free Danish: A delightful pastry with rich fillings, perfect for a special treat.
- Gluten-Free Crescent Rolls: Light, airy, and wonderfully versatile, a comforting classic made gluten-free.
Each of these recipes has been meticulously developed and tested to ensure they bring joy and deliciousness to your gluten-free table. Happy baking!
Our Gluten-Free Buttermilk Biscuits recipe was originally published on July 30, 2018. After extensive retesting, refining, and reworking to enhance its flavor and texture, this recipe was proudly republished on July 23, 2025, now better than ever before.