Baking & Breads
Gluten-Free Buttermilk Biscuits
Tall, tender buttermilk biscuits made with a gluten-free flour blend and cold butter.
- Prep
- 20 min
- Cook
- 18 min
- Rest
- 10 min
- Total
- 48 min
- Makes
- about 8 biscuits
Times are estimates.
Let’s Get Cooking
Ingredients
For about 8 biscuits
You’ll Need
- Large bowl and small bowl
- Pastry cutter or fork
- 2 1/2-inch biscuit cutter
- Baking sheet and parchment paper
- Pastry brush
Method
Heat the Oven
Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Mix the Dry Ingredients
In a large bowl, whisk together the flour blend, baking powder, baking soda, sugar and salt.
Cut In the Butter
Add the cold butter cubes and work them in with a pastry cutter or your fingertips until the largest pieces are about the size of peas.
Add the Liquid
Whisk the egg and buttermilk together, pour into the bowl and stir with a fork just until a shaggy dough forms. If dry flour remains at the bottom, add more buttermilk 1 tbsp at a time.
Shape and Cut
Turn the dough onto a surface dusted with the flour blend and pat it into a rectangle about 3/4 inch thick. Cut out biscuits with a floured 2 1/2-inch cutter, pressing straight down without twisting, and gently re-pat the scraps once. Set them on the baking sheet and chill for 10 minutes.
Bake
Brush the tops with the melted butter and bake for 15 to 18 minutes, until golden brown on top. Let them cool on the pan for a few minutes and serve warm.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Gluten-free biscuit dough is softer and stickier than a wheat dough, and that is expected. An egg gives it structure, and keeping the butter and buttermilk cold helps the biscuits rise. A short chill before baking helps them hold their shape.
Use a measure-for-measure blend that includes xanthan gum. If yours does not, add 1 tsp xanthan gum with the dry ingredients. Pat the dough rather than kneading it.
Choosing Gluten-Free Ingredients
Check the labels on the flour blend and baking powder. Use a clean work surface, rolling pin and cutter that have not been dusted with wheat flour, and dust the surface with your gluten-free blend instead. See the FDA guide to gluten-free labels.
More Recipes to Try
You might also like our gluten-free gravy, beef and bean chili and cornbread.
Food Handling and Leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.
Browse the gluten-free recipe collection.
Storage and Leftovers
Gluten-free biscuits are best the day they are baked. Keep leftovers airtight at room temperature for up to 2 days, or freeze for up to 3 months, and warm them in a 350°F oven for 5 to 8 minutes.
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