Fluffy Gluten Free Biscuits

gluten free biscuits in a hand with butter and jam

5 from 4 votes

These Gluten-Free Biscuits are buttery, flakey, and fluffy pockets 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, and this sourdough french toast.

Prep Time35

Cook Time15

Total Time50

Course: Bread

Cuisine: American

Keyword: buttermilk biscuits, gluten-free biscuits, gluten-free buttermilk biscuits

Servings: biscuits

Calories: 190kcal

Author: Chandice Probst

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