Gluten-Free Biscuits (Fluffy Buttermilk)

These gluten-free biscuits are like little pockets of buttery, flaky Heaven. They have rich, creamy buttermilk and are great when eaten sweet or savory. 

Gluten-Free Biscuits

I will say that these gluten-free buttermilk biscuits are still one of the best recipes from my mom’s kitchen to date.

As Agnes on Despicable Me would say, “It’s so fluffy I’m going to die!”  Who would have thought you could get a gluten-free buttermilk biscuit that is as good as the original thing right?

It can be tough to make a gluten-free version that is flaky and fluffy, but cultured dairy lightens them up and apple cider vinegar helps with flakiness. Arrowroot and gelatin are important in this recipe because they act as binders when not using any eggs.

Gluten-free biscuits were always the recipe we chose to feature at cooking demos and speaking engagements or book signings we have done for the cookbook my mom and I wrote together, Gluten-Free on a Budget. They are featured in there and are always a crowd favorite.

They just has a wow factor that people can’t resist. People are always in awe with the taste and texture of these big, fluffy biscuits.

I say this not to boast but to let you know that REALLY good gluten-free biscuits are possible. I literally could eat them everyday and be a happy gal. Well, these and my moms BEST gluten-free cinnamon rolls. 

Can you make these dairy-free?

While I haven’t tried them dairy-free myself, I believe you could do it by using full-fat coconut milk with  1 T lemon juice in place of the buttermilk.

You would also then need to use a dairy-free sour cream and Earth Balance butter sticks. Be sure to still freeze the sticks and grate it into the biscuits for the same buttery effect.

How to make gluten-free biscuits

Preheat oven to 450°. In a stand mixer, combine all dry ingredients (as shown in photo 1). Using a cheese grater on large or coarse size, grate butter into flours (as shown in photo 2) and mix until crumbly.

Add the buttermilk, sour cream and vinegar (as shown in photo 3). Only mix it until it pulls together. Over mixing will yield hard biscuits. The mixture will be slightly wet. Let it rest for 20-25 minutes (as shown in photo 4).

Shape the dough with your hands (for REALLY fluffy biscuits, do NOT roll the dough out) on parchment or a non-stick baking sheet, to 1”-1 1/2″ thick and cut into rounds with a biscuit cutter.

Gather remaining dough and use your hands to create another disc. Cut more biscuits out. Bake on a parchment or silicone mat covered cookie sheet for 13-15 minutes or until lightly browned.

How to get really fluffy gluten-free biscuits

It is KEY that you not over work them. Only shape them out once then cut your biscuits with a biscuit cutter. Put the extra dough aside and proceed to roll out more from the original batch.

When you’ve done that and have a collection of “seconds”, or the dough that has already been rolled out once, use it to roll out one more disc to cut biscuits from. The reason for this is because we don’t want to much air getting into these and taking away from that ultra fluffy biscuit result.

Trust me, if you follow these directions, you will get that big beautifully flaky biscuit of your dreams!

Pro Tip: Try to work the dough as little as possible both in your mixer and when cutting. Shape it once and cut biscuits out then put “scrap” dough to the side. When ready, combine all scrap dough and shape to make more biscuits. 

Can you freeze the biscuits?

Definitely! Once you make the dough and cut it into discs, place them on a silicone lined baking sheet and flash freeze for 30 minutes. Remove them from the freezer and place them in freezer ziploc bags. They will keep in the freezer for 1 month or in the deep freeze for 3 months.

When you are ready to enjoy them, simply remove, unthaw and bake as directed. Or you can bake from frozen just add an additional 3 minutes to the cook time.

Pro Tip: To get a more golden topped biscuit, simply spread butter on top the last three minutes of baking. This will get them more golden. 

Can you use a gluten-free all-purpose flour?

As with all our best recipes like gluten-free crescent rolls and the BEST cinnamon rolls, it is best to stick with our specific list of gluten-free flours to get the best result.

For example, arrowroot and gelatin act as binders and the combination of other flours and ingredients truly give the most authentic gluten-free biscuit.

If you love this recipe, please let us know below. Consider leaving a comment, a rating or sharing on social media. We are so grateful for wonderful readers like YOU! Here are some other great recipes…

BEST Gluten-Free Chocolate Chip Cookies

French Toast Bites

BEST Gluten-Free Waffles

Also, you can find over 100 delicious gluten-free recipes like this in our cookbook, Gluten-Free on a Budget. Even my mom’s coveted flaky pie crust recipe is even included! Get your copy HERE.

Gluten-Free Biscuits (Fluffy Buttermilk)

★★★★★ 5 from 2 reviews

• Author: Chandice Probst
• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes
• Yield: 16 biscuits
• Category: Bread
• Method: Oven
• Cuisine: American

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Ingredients

1/3 c. brown rice flour

1/3 c. sorghum flour

1/2 c. tapioca starch

½ c. potato starch

2 T almond flour

2 T arrowroot

1 T coconut flour

4 tsp. baking powder

1 tsp. gelatin

1 tsp. xanthan gum

1 tsp. Realsalt

2/3 c. butter, cold

½ c. buttermilk

½ c. sour cream

1 tsp. apple cider vinegar

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Instructions

Preheat oven to o 450°. In a stand mixer, combine all dry ingredients (as shown in photo 1). Using a cheese grater on large or coarse size, grate butter into flours (as shown in photo 2) and mix until crumbly.

Add the buttermilk, sour cream and vinegar (as shown in photo 3). Only mix it until it pulls together. Over mixing will yield hard biscuits. The mixture will be slightly wet. Let it rest for 20-25 minutes (as shown in photo 4).

Shape the dough with your hands (for REALLY fluffy biscuits, do NOT roll the dough out) on parchment or a non-stick baking sheet, to 1”-1 1/2″ thick and cut into rounds with a biscuit cutter.

Gather remaining dough and use your hands to create another disc. Cut more biscuits out. Bake on a parchment or silicone mat covered cookie sheet for 13-15 minutes or until lightly browned.

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Notes

While I haven’t tried them dairy-free myself, I believe you could do it by using full-fat coconut milk with  1 T lemon juice in place of the buttermilk. You would also then need to use a dairy-free sour cream and Earth Balance butter sticks. Be sure to still freeze the sticks and grate it into the biscuits for the same buttery effect.

It is KEY that you not over work them. Only shape them out once then cut your biscuits with a biscuit cutter. Put the extra dough aside and proceed to roll out more from the original batch. When you’ve done that and have a collection of “seconds”, or the dough that has already been rolled out once, use it to roll out one more disc to cut biscuits from. The reason for this is because we don’t want to much air getting into these and taking away from that ultra fluffy biscuit result.

Pro Tip: To get a more golden topped biscuit, simply spread butter on top the last three minutes of baking. This will get them more golden. 

NOTE: Try to work the dough as little as possible both in your mixer and when cutting. Roll it out once and cut then put “scrap” dough to the side. When ready, combine all scrap dough and roll out to make more biscuits. Basically, you want to treat them like little angels or they will not be fluffy and super duper soft.

Once you make the dough and cut it into discs, place them on a silicone lined baking sheet and flash freeze for 30 minutes. Remove them from the freezer and place them in freezer ziploc bags. They will keep in the freezer for 1 month or in the deep freeze for 3 months. When you are ready to enjoy them, simply remove, unthaw and bake as directed. Or you can bake from frozen just add an additional 3 minutes to the cook time.

Keywords: buttermilk biscuits, gluten-free biscuits, gluten-free buttermilk biscuits

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