Ever tried hunting down a gluten free biscuit recipe that doesn’t taste like cardboard? Man, I’ve had my share of flops. Either the biscuits come out rock-hard or just bland. If you’ve ever stood in the kitchen staring at a crumbly mess, trust me, you are not alone. But lucky for you, I’ve cracked the code, and I’m seriously pumped to share my favorite way to make gluten-free buttermilk biscuits—with every little detail you need to finally get it right. Before we dive in, if you’re curious about all things gluten-free (think desserts or breads) I’d say peek over at this huge list of gluten-free recipes for inspiration. 
How to Make Gluten-Free Buttermilk Biscuits Step by Step
Okay, let’s not overcomplicate things. I like a gluten free biscuit recipe that’s no-fuss and foolproof. Start off with your dry stuff—gluten-free flour, baking powder, pinch of salt, and a dash of sugar if you’re feeling sweet. Whisk these up so nobody ends up eating a mouthful of baking powder (gross).
Cold butter is your secret weapon here. And I do mean cold, from the fridge, not sitting out for an hour. Use a box grater or just mash it in with your fingers quickly if you need to. The tiny chunks of butter? That’s what makes the biscuits nice and flaky. Stir in buttermilk just until things look messy, not a smooth dough, and whatever you do, don’t overmix.
Drop the dough by spoonfuls onto a lined baking sheet or pat it out and use a biscuit cutter for tidy rounds. Pop ‘em in a hot oven until golden on top, then eat as soon as you don’t burn your tongue. That’s basically it—but little details matter. My cousin still raves about these biscuits and, hand on heart, he’s the pickiest eater in the family.
These are the *only* gluten-free biscuits my family will eat. Super flaky, buttery, and not dry at all. – Kelly M.
Gluten-Free Baking Tips
Every time someone says “they’re just like regular biscuits,” I cringe a little—nah, gluten-free baking is its own animal. You have to adjust! My first go with a gluten free biscuit recipe? Not great. Now? I’ve learned to keep butter and liquids chilly cold. That helps big time with texture.
Also, mix just enough. Too much and, I swear, you get hockey pucks. I sometimes add a smidge extra baking powder if my flour blend seems heavy. If you wanna swap in a dairy-free buttermilk (just lemon juice in non-dairy milk), go for it. But taste as you go, because different blends do taste different. And here’s me being brutally honest—never skip lining your pan or you’ll end up scrubbing forever.
Have patience! It’s not quite like grandma’s biscuits from her Arkansas kitchen, but hey, it gets close.
Which Gluten-Free Flour Blend Works Well for Biscuits?
Here’s where it gets personal. The right blend makes a world of difference. I’ve wasted money on some blends that tasted, well, like old gym socks (sorry, but true). My favorites are those with a combo of rice flour, potato starch, and a touch of xanthan gum. That last bit is like gluten’s stand-in.
If you see a blend that says “for baking” on the label and it acts like regular flour in other recipes, try that first. And always check if it already has xanthan gum. If not, toss in half a teaspoon yourself. Brands like King Arthur or Bob’s Red Mill usually deliver good results for a gluten free biscuit recipe. But honestly, just experiment. Write down what you used so if you nail it, you can do it all over again.
How to Measure Gluten-Free Flour
This took me way too long to figure out! Don’t scoop straight from the bag or container. The flour gets packed down, you’ll end up with a brick. Grab a spoon and lightly fill the measuring cup, then level it off with something flat. Baking nerds call this “spoon and level.” If you want to be really precise, a kitchen scale is gold—but I rarely drag mine out for biscuits.
Mistakes happen (trust me, nobody’s perfect), so if your dough seems dry, add a splash more buttermilk. If it’s too wet? Sprinkle a little more flour. Adjust as needed—no shame. That’s real life baking.
Storage Instructions
Wondering how to keep leftovers from turning weird? Let your biscuits cool off first, then store them in an airtight container at room temp. They’ll stay fresh for about two days before going stale. For longer storage, toss ‘em in the freezer.
Reheat in the oven for a few minutes to get the edges crispy again, or microwave for a softer bite. Don’t even try to eat them stone-cold from the fridge—just not the same.
- Room temp: Good for 2 days in a well-sealed bag or container.
- Freezer: Bag them individually. They keep for up to 2 months, easy.
- Reheating: Oven is best for crispiness, but microwave works for about 15-20 seconds.
- Extra tip: Slather with butter while hot. I mean, obviously.
Common Questions
Can I use almond flour in this gluten free biscuit recipe?
Not by itself. Almond flour makes things too crumbly. Best to stick with a blend.
Why do my biscuits turn out flat?
Usually it’s the flour or maybe your baking powder is old. Or, um, maybe you forgot to keep the butter cold. It happens. Try again.
Can I make these dairy-free?
Definitely. Swap butter for a good vegan stick and use dairy-free milk with lemon juice for that buttermilk kick.
Do I have to chill the dough before baking?
Not a must, but if it’s super hot in your kitchen, chilling 10 minutes helps the butter stay cold and makes your biscuits flakier.
How do I serve these?
My personal favorite: split ‘em open, pile on sausage gravy, or just serve with soup—check out this delicious beef chili recipe for a truly comforting combo.
Ready to Biscuit Like a Pro?
Alright, if you’ve struggled with dry, dense biscuits before—I promise, this gluten free biscuit recipe will change your mind. All it takes is the right flour, cold ingredients, and not overthinking every step. For even more biscuit inspiration, you’ve got to peek at Gluten-Free Buttermilk Biscuits from Mama Knows Gluten Free and Quick Buttery Flaky Gluten-Free Biscuits from What the Fork—they’ve got neat little tricks, too. Now, don’t wait till next week to try this. Once you nail it, you’ll want gluten-free biscuits with everything!
Gluten-Free Buttermilk Biscuits
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together gluten-free flour, baking powder, salt, and sugar.
- Add in the cold butter, either grating or cutting it into small pieces.
- Pour in the buttermilk and mix until just combined; do not overmix.
- Drop spoonfuls of dough onto a lined baking sheet or roll out and cut with a biscuit cutter.
- Bake in the preheated oven for 12-15 minutes or until golden on top.
- Serve warm with butter or your favorite topping.
