These Gluten-Free Biscuits are buttery, flaky, and fluffy morsels of heaven that will steal the spotlight at any meal. Whether you’re serving them at breakfast, as a side dish, or just as a quick pick-me-up, they’re sure to become a favorite.
If you like gluten-free recipes that nobody knows are gluten-free, you will love these gluten-free crescent rolls, fried gluten-free donuts, easy gluten-free crepes, gluten free blackberry muffins, and this sourdough french toast.
Why I Love This Flakey 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.
- Gluten-free goodness – Like these gluten-free pop tarts and gluten free monkey bread,this recipe is ideal for those with gluten sensitivities or celiac disease, these biscuits don’t compromise any texture or flavor.
How to Make Gluten-Free Biscuits
The dry ingredients: In a stand mixer or large bowl, combine all of the dry ingredients then grate the cold butter into the gluten-free flour mixture until crumbly.
The wet ingredients: Add buttermilk, sour cream, and vinegar, mixing until it pulls together. Be careful not to over mix.
Rest then shape: Let the biscuit dough rest for 20-25 minutes then roll out the dough by hands and use a cookie cuter to cut out rounds.
Bake: Bake for 13-15 minutes or until golden brown.
Pro tip: To get a more golden topped biscuit, spread butter on top the last three minutes of baking. This will give them more golden brown, crispier edges.
Can I Use a Pre-Made Flour Blend?
You can use a pre-made flour blend, but they could come out dense and dry. This recipe has been honed to the perfect consistency with the starches and flours within the recipe.
So, I highly recommend following the blend I give you in the recipe to achieve the fluffiest, flakiest gluten-free biscuits!
Make Ahead, Freezing, and Reheating Instructions
Make ahead: You can make the dough ahead of time and freeze or refrigerate when you’re ready to serve.
Freezing: Let the dough rounds freeze on a siliconed lined baking mat for roughly 30 minutes or until hard. Then, transfer to a ziplock baggie or airtight container and freeze for up to 3 months.
How to reheat: Store leftover gluten free buttermilk biscuits in an airtight container after they’ve cooled to room temperature. Reheat in the oven at 300 degrees until warm.
Recipe Variations
- Dairy-free option– Use full-fat coconut milk with 1 T lemon juice in place of the buttermilk. Dairy-free sour cream and Earth Balance butter sticks are good swaps as well. Be sure to still freeze the sticks and grate them for the same buttery effect.
- Seasoned – Enhance the flavor by incorporating fresh herbs or seasonings like rosemary, thyme, garlic powder, or chives into the dry ingredients.
- Get cheesy – Add some shredded cheese to the dry mixture for delightful cheesy taste. Any type of cheese will work but grating your own cheese yields best results.
- Sweet tooth – If you’re craving something sweet, brush the tops of the flaky biscuits with butter before baking and sprinkle with cinnamon and sugar.
More Gluten-Free Recipes You’ll Love
- This bircher muesli recipe is made with simple ingredients, perfect for busy weeks.
- These easy gluten-free biscuits would go perfectly with air fryer sausage or instant pot bacon.
- If you like sweets for breakfast, try this gluten free french toast casserole.
- This gluten free eggs Benedict casserole is another family favorite breakfast recipe.
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Fluffy Gluten Free Biscuits
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
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.
Video
Notes
Make ahead, freezing, and reheating instructions
Make ahead: You can make the dough ahead of time and freeze or refrigerate when you’re ready to serve. Freezing: Let the dough rounds flash freeze on a siliconed lined baking mat for roughly 30 minutes or until hard. Then, transfer to a ziplock baggie or airtight container and freeze for up to 3 months. How to reheat: Store leftover gluten free buttermilk biscuits in an airtight container after they’ve cooled to room temperature. Reheat in the oven at 300 degrees until warm. For the best 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.Gluten-free biscuit recipe variations
- Dairy-free option – Use full-fat coconut milk with 1 T lemon juice in place of the buttermilk. Dairy-free sour cream and Earth Balance butter sticks are good swaps as well. Be sure to still freeze the sticks and grate them for the same buttery effect.
- Seasoned – Enhance the flavor by incorporating fresh herbs or seasonings like rosemary, thyme, garlic powder, or chives into the dry ingredients.
- Get cheesy – Add some shredded cheese to the dry mixture for delightful cheesy taste. Any type of cheese will work but grating your own cheese yields best results.
- Sweet tooth – If you’re craving something sweet, brush the tops of the flaky biscuits with butter before baking and sprinkle with cinnamon and sugar.
Nutrition
Can I use gluten-free all purpose flour?
Like our gluten-free cinnamon rolls and our INSERT RECIPE, 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 or Bob’s red mill gluten free flour blend 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.
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Sara says
What can I replace the coconut flour with?
Chandice says
Almond flour will work great.
S says
This recipe is a winner! I didn’t have all the flours, so I subbed a gf all-purpose for the missing flours. I’ll be bookmarking this to remember in the future. Thanks!
Pamela Kashimba says
If I were going to use King Arthur GF flour in this recipe, how much should I use? Thanks! 😊
Chandice says
Hi Pamela, you will just replace all flours with the GF all-purpose flour from King Arthur.
Stephanie Reed says
Is there a substitute for the almond flour? I can’t use nut flours.
Chandice says
You can just use more all purpose GF flour they just won’t brown up and get the same crisp.
Anne Gorton says
Is there a replacement for gelatin?
Chandice says
You don’t have to use gelatin but I love what it does for the texture.
Erin says
What could be used in place of the brown rice flour?
Chandice says
You could use more white rice flour or sorghum flour.
Tammy says
Oh my goodness, these are amazing!! I’ve made gf biscuits before to have biscuits and gravy and they were just okay. I’ve made easy ones to go with dinner and they were good. I just enjoyed a sausage biscuit, that I haven’t done in years, and this was the perfect biscuit for it!! Thank you for this recipe! How long do you bake the biscuits if removing from freezer?
Chandice says
Awwww thanks Tammy! So glad you loved them! 🙂 I usually just bake them a few extra minutes if from frozen. Thanks for being here!
Sydney Besendorfer says
These turned out so good! They are so fluffy and have the same texture as regular biscuits Im so happy to have found a really good gluten free biscuit recipe that everyone loves!
Chandice says
Thanks so much, we are so glad you like them!! You can enjoy them either sweet or savory too. 🙂
April Farmer says
Ok, these are the BEST biscuits I have ever eaten! I don’t normally eat gluten free, but I would choose these biscuits over any others any day. They are flaky and fluffy, and oh so delicious! They are a must try. You’ll be hooked, I promise!
Chandice says
I love that even non gluten-free eaters like yourself love them, thanks so much April! 🙂
Ann says
These look amazing! Can I use Greek yogurt in place of the sour cream?
Chandice says
I haven’t tried but it’s worth trying…the cultured dairy is what is needed.
Brittney Long says
YUM! These are something that is a comfort food for me and would be perfect for a Sunday morning biscuits and gravy. Thanks for the recipe!
Chandice says
Thanks Brittney! Yes, that’s our favorite time to enjoy them too 🙂
Celeste says
I LOVE a good biscuit, and these look great! So fun that you can make your Mom’s biscuits gluten free.
Chandice says
Thanks Celeste! I always love when a traditional recipe turns out just as delicious gluten-free. 🙂
Rebecca @ Strength and Sunshine says
They looks lovely! Perfect texture and crumb!
Chandice says
Thanks so much Rebecca! We love them around here 🙂