Tender, Flaky Gluten Free Buttermilk Biscuits
These gluten free buttermilk biscuits give you tall, buttery layers and a tender crumb without any gluten holding it together. If you’ve been missing the real thing, this is the recipe that finally works.
A quick folding trick and lots of cold butter create the same pull-apart sheets you thought you’d lost. They bake up golden in under 20 minutes, perfect with soup, jam, or a spoonful of gravy.
Why These Gluten Free Biscuits Hold Their Own
I walked away from more failed gluten free biscuit attempts than I can count before I landed on this method. The secret is a few simple turns of the dough, like you’d do for puff pastry, which traps steam between flaky layers.
The biscuits split open with a soft, airy center and crisp, shaggy edges. You can taste real buttermilk tang balanced by plenty of butter, and they stay tender even after they cool.
Ingredients
- 2 cups gluten free 1-to-1 baking flour: choose a blend that includes xanthan gum, like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure
- 1 tablespoon baking powder: fresh powder gives the best rise
- 1/2 teaspoon baking soda
- 1 tablespoon granulated sugar: optional, but it rounds out the flavor
- 1/2 teaspoon fine sea salt
- 6 tablespoons cold unsalted butter, cut into small cubes: keep it extra cold
- 3/4 cup plus 2 tablespoons cold buttermilk, shaken
- 1 tablespoon heavy cream or melted butter: for brushing the tops
Variations / Substitutions
- Dairy-free: swap in cold vegan butter sticks and replace the buttermilk with 3/4 cup plus 2 tablespoons oat milk mixed with 1 tablespoon lemon juice. Brush the tops with melted vegan butter before baking.
- No buttermilk on hand: stir 1 tablespoon white vinegar or lemon juice into 3/4 cup plus 2 tablespoons whole milk and let it sit for 5 minutes.
- Sweeter biscuits: increase the sugar to 2 tablespoons and add 1/2 teaspoon vanilla extract to the buttermilk. A dusting of cinnamon sugar on top before baking turns them into a quick shortcake base.
- Herb or cheese biscuit: fold in 1/2 cup shredded sharp cheddar and 1 tablespoon chopped chives after the flour is cut in with the butter.
If you enjoy these, try my Gluten Free Cheddar Drop Biscuits next.
How to Make Flaky Gluten Free Buttermilk Biscuits
Step 1: Cut in the Butter
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 tablespoon sugar, and 1/2 teaspoon salt. Add the cold butter cubes and work them in with a pastry cutter or your fingertips until the mixture looks like coarse meal with some pea-sized pieces remaining. Work fast so the butter stays hard.
The dry mix should look dusty with visible flat bits of butter scattered through it. Those solid pieces are what will steam and puff in the oven, so don’t rub them in too fine.
Step 2: Add the Buttermilk
Pour the cold buttermilk over the flour mixture and stir with a fork just until the dough starts to clump together. It will look shaggy and a little dry in patches. If the dough seems too dusty to hold, add a splash more buttermilk, a tablespoon at a time.
Stop as soon as everything comes together. Overmixing develops too much structure and makes biscuits tough; a ragged, barely cohesive dough is exactly what you want here.
Step 3: Fold for Layers
Turn the shaggy dough out onto a lightly floured surface using more of the same gluten free flour. Gently press it into a rough square about 3/4 inch thick. Fold the left third over the middle, then the right third on top, like folding a letter. Press or lightly roll it back out to the same thickness.
Repeat this fold and press two more times, for a total of 3 folds. Each turn stacks plates of butter and dough on top of each other, which will lift apart into sheets as they bake. If the dough gets sticky, slide it into the fridge for 5 minutes before continuing.
Step 4: Cut the Biscuits
After the last fold, pat the dough to a final 1-inch thickness. Dip a sharp 2 1/2-inch biscuit cutter in flour and press it straight down without twisting. Twisting seals the edges and stops the biscuits from rising tall. Set the biscuits on the prepared baking sheet, sides nearly touching if you want soft edges, or spaced apart for crisp golden sides all around.
Gather the scraps, stack them gently, press once, and cut again. Don’t rework the dough more than necessary; those second-cut biscuits will still be tender but may not climb quite as high.
Step 5: Bake Until Golden
Brush the tops with the heavy cream or melted butter and slide the pan into the hot oven. Bake for 13 to 15 minutes, until the biscuits are deeply golden on top and sound hollow when you tap the bottom.
Pull them out, let them rest on the baking sheet for about a minute, then move to a rack. Serve them warm with butter and honey, split for a sandwich, or however you like them best.
Tips for the Flakiest Gluten Free Biscuits
- Keep everything cold. Stash the butter in the freezer for 5 minutes before starting and chill the buttermilk until you need it. Cold fat equals flaky layers.
- Use a flour blend that contains xanthan gum. Without that binder the dough won’t hold its shape or rise properly. Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure both work dependably.
- A sharp biscuit cutter matters. If you don’t have one, cut the dough into squares with a sharp knife so you avoid re-rolling scraps.
- Pat, don’t roll hard. A firm but gentle hand keeps the butter pieces intact and the dough tender.
Keeping Gluten Free Biscuits Fresh
- Refrigerate: Store leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat them in a 300°F oven for 5 to 7 minutes to crisp the edges again; the microwave turns them rubbery.
- Freeze: Place cut, unbaked biscuits on a sheet pan and freeze until solid, then transfer to a zip-top bag. Bake from frozen, adding 2 to 3 minutes to the time, no thawing needed.
What to Serve with Gluten Free Buttermilk Biscuits
Sausage gravy spooned over a split biscuit turns them into a hearty meal. A generous smear of whipped honey butter or a spoonful of strawberry jam makes a quick breakfast that feels special. They also hold up well as a base for a fried chicken sandwich, far sturdier than most gluten free breads.
Frequently Asked Questions
Can I make these without buttermilk?
Yes. Stir 1 tablespoon lemon juice or white vinegar into 3/4 cup plus 2 tablespoons whole milk and let it sit for 5 minutes. It won’t be quite as rich but will still give a good rise.
My biscuits didn’t rise. Why?
The butter likely softened before baking or the dough was overworked. Keep everything cold, work fast, and never twist the cutter when you press down.
Can I use a different gluten free flour?
Stick with a 1-to-1 blend that already contains xanthan gum. Single flours like almond, coconut, or rice flour on their own won’t hold the dough together and you’ll end up with crumbs.
How do I get taller biscuits?
Pat the dough to a full 1-inch thickness before cutting and check that your baking powder isn’t old. The folds also build height, so don’t skip them.
Can I prepare the dough ahead?
Cut the biscuits and refrigerate, covered, for up to 2 hours before baking. Longer than that and the baking powder can start losing its punch.
Gluten Free Buttermilk Biscuits Recipe
Ingredients
Method
- Preheat oven to 425°F (220°C). Whisk flour, baking powder, baking soda, sugar, and salt in a large bowl. Cut in butter until coarse meal with pea-sized bits remains.
- Pour in buttermilk; stir with a fork just until a shaggy dough forms.
- Turn dough onto a floured surface. Press to a 3/4-inch square, fold in thirds like a letter, press again. Repeat fold and press two more times.
- Pat dough to 1-inch thickness. Cut with a sharp 2 1/2-inch biscuit cutter without twisting. Place on a parchment-lined baking sheet.
- Brush tops with cream or butter. Bake 13 to 15 minutes, until deep golden and puffed.
