Name: 45-Minute Homemade Gluten Free Biscuits with Buttermilk
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1/3 cup brown rice flour; 1/3 cup sorghum flour; 1/2 cup tapioca starch; ½ cup potato starch; 2 tablespoons almond flour; 2 tablespoons arrowroot; 1 tablespoon coconut flour; 4 teaspoons baking powder; 1 teaspoon gelatin; 1 teaspoon xanthan gum; 1 teaspoon Realsalt; 2/3 cup butter (cold); ½ cup buttermilk; ½ cup sour cream; 1 teaspoon apple cider vinegar

Imagine biting into buttery, flaky, and fluffy morsels of heaven that just happen to be Gluten Free Biscuits with buttermilk! They are homemade, from scratch but only take 45 minutes, which makes them truly THE BEST. With little pockets of buttery goodness, they will steal the spotlight at any meal.

Whether you're serving them at breakfast as biscuits and gravy, as a side dish, or as fresh strawberry shortcakes, they're sure to become a favorite.

Gluten Free Buttermilk Biscuits on a plate with jam

Why I Love This Flaky Biscuit Recipe

Perfect texture - Similar to these gluten free pancakes with a soft, airy texture, these biscuits redefine gluten-free expectations.
Their versatility - You can serve these easy biscuits for breakfast, lunch, a snack, or as a side dish. They adapt to any and all cravings and are the perfect gluten free clam chowder dipper.
Gluten-free goodness - Like these gluten-free pop tarts and gluten free monkey bread, this recipe are the ideal gluten free biscuits that don't compromise any texture or flavor.

One of our readers Morgan said, "I made these for the first time last night and my husband was so happy to have real biscuits!" These are the kind of messages that just make me so happy.

Gluten Free Buttermilk Biscuits on a plate

The Ingredients

If you want the authentic taste and texture of these gluten-free crescent rolls, do not swap any of the ingredients. These ingredients, along with a few others listed in the recipe card, are crucial for the perfect flakiness.

Gluten-free flour – A blend of brown rice flour, sorghum flour, tapioca starch, potato starch, arrowroot powder, coconut flour and almond flour makes the best dough.
Xanthan gum – Xanthan gum acts as a binder to create structure and texture in gluten-free recipes.
Gelatin – This is a great way to get that full gluten binding effect in baked goods.
Baking powder – Gives it the perfect rise.
Buttermilk – You’ll need buttermilk for making the dough extra moist and gives it the perfect tang.
Eggs – Another great binder for this recipe to make them like real biscuits.
Apple cider vinegar – ACV helps them reach their desired texture and bit of tang.
Butter – Grated butter gives these biscuits their pillowy pockets of buttery goodness especially when grated in like we do.

How to Make Gluten Free Biscuits

The dry ingredients: Giving all the dry ingredients a good mix helps ensure the ingredients are fully mixed together before adding the wet ingredients. I will tell you after making these countless times, that grating the cold butter into the gluten-free flour mixture until crumbly is the KEY to buttery pockets in your biscuits. It can be hard to get it all grated but it is so worth it!

The wet ingredients: Add buttermilk, sour cream, and vinegar, mixing until it pulls together. Be careful not to over mix. And when I say that I mean, just hit the mixer for like 8 seconds JUST until they are mixed in then remove the dough. If you over mix, you will have flat biscuits.

Step by step gluten-free biscuit making instructions

Rest then shape: Letting the biscuit dough rest for 20-25 minutes helps hydrate the dough and give the best results. Once you've done that, you will roll out the dough by hands to shape into a large round. You may be tempted to overwork them if you are used to baking with gluten but barely work them at all. I like to use a small circle cookie cuter to cut out rounds and do them about 2 inches thick so you have those mile high biscuits!

Bake: Baking them until golden always yields the best biscuits.

Pro tip: To get a more golden topped biscuit, spread butter or even whisked egg white on top the last three minutes of baking. This will give them more golden brown, crispier edges.

If you like gluten-free recipes that nobody knows are gluten-free, you will love these gluten-free crescent rolls, fried gluten-free donuts and easy gluten-free crepes.

More Gluten-Free Recipes You'll Love

Mom's gluten free banana bread is so moist and truly reminds me of the good stuff she made for us as a kid.
These easy gluten-free biscuits would go perfectly with air fryer sausage or instant pot bacon.

Can I use gluten-free all purpose flour?

Like our gluten-free cinnamon rolls, it's best to stick with our specific list of gluten free flour for best results. For example, arrowroot and gelatin act as binders in combination with other flours to truly give the most authentic taste and texture.

However, King Arthur gluten-free all purpose flour will work, the biscuits just won't turn out as good.

Video by Amie Pendle. This post was originally published in our cookbook in 2014. Here is a glimpse of the photo...

This post was originally posted on March 18, 2019 but has been updated with new tips and information on September 22, 2022 and then again December 2024.

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