Name: Gluten-Free Buttermilk Biscuits Recipe
Prep time: 10 min
Cook time: PT-497830H22M44S
Total time: 30 min
Cuisine: American
Ingredients: 2 cups gluten-free all-purpose flour; ½ tsp xanthan gum (omit if flour blend already contains it); 1 tbsp gluten-free baking powder; 1 tsp salt; 2 tbsp granulated sugar; 2 tbsp gluten-free all-purpose flour (for dusting); 1 cup buttermilk (or homemade buttermilk by adding 1 tbsp white vinegar or lemon juice to 1 cup milk, chilled); 6 tbsp unsalted butter (for dairy-free/vegan substitute use Smart Balance butter, shortening, or Earth Balance butter); 1 large egg (for egg-free/vegan substitute use Bob's Red Mill Egg Replacer)

I am so excited to share this Gluten-Free Buttermilk Biscuits Recipe with you because these biscuits have quickly become one of my absolute favorite comfort foods. They’re tender, fluffy, and have just the right balance of buttery richness and tang from the buttermilk that makes every bite irresistible. Plus, they come together surprisingly easily, even without gluten, which I know can sometimes be tricky. If you’ve been missing those flaky, tender homemade biscuits, this recipe will totally change the game for you!

Why You'll Love This Gluten-Free Buttermilk Biscuits Recipe

I love how this recipe perfectly captures the classic biscuit flavor and texture, but tailored for a gluten-free lifestyle. The combination of tangy buttermilk and rich butter creates that comforting, slightly savory taste that feels warm and satisfying on your tongue. Each biscuit has this tender crumb on the inside with a beautifully golden and slightly crisp outside that I find utterly addicting. It’s exactly what I want from a good biscuit and it never disappoints.

What makes these biscuits truly special to me is how simple the preparation is. I don’t need to fuss with complicated steps, and the ingredients are all straightforward and easy to find. It’s perfect for busy mornings or last-minute gatherings when I want fresh biscuits fast. These biscuits make any occasion feel special, whether it’s a weekend brunch, a holiday dinner, or just a cozy weeknight treat. I honestly feel proud every time I pull a batch out of the oven!

Ingredients You'll Need

Seven bowls with baking ingredients are arranged on a white marbled surface. In the top left, a white bowl holds white flour with a soft, powdery texture. Next, at the top center, a white cup filled with creamy white milk. At the top right, a small white flower-shaped bowl contains white granulated sugar. Below, moving left to right, a small white bowl holds several blocks of light yellow butter. A small turquoise round plate shows a mound of fine white salt. Next to it, a small round black-and-white patterned bowl contains white baking powder with a powdery texture. Finally, at the bottom left, a small metallic cup contains a single raw egg yolk with a shiny yellow surface. Photo taken with an iphone --ar 4:5 --v 7

For this recipe, I kept the ingredient list simple but purposeful. Each component plays a key role in creating the perfect texture, flavor, and golden color that makes these biscuits so delicious and comforting.

Gluten-free all-purpose flour: The base of the biscuits, providing structure and a tender crumb that doesn’t feel gritty or dry.
Xanthan gum: This helps mimic the elasticity gluten would give, but skip it if your flour blend already includes it.
Gluten-free baking powder: Essential for making these biscuits rise and become beautifully fluffy.
Salt: Enhances all the flavors and balances the sweetness perfectly.
Granulated sugar: Adds just a touch of sweetness to complement the tang of the buttermilk.
Buttermilk: The star for that signature tang and tender crumb; makes the dough soft and flavorful.
Unsalted butter: Gives these biscuits richness and a tender, flaky texture—use dairy-free substitutes if needed.
Large egg: Adds structure and moisture; you can swap with egg replacer for a vegan option.
Extra gluten-free flour: For dusting and gently handling the dough, helping with texture and easy shaping.

Directions

Step 1: Preheat your oven to 450°F (232°C). A hot oven is key for getting that golden, crispy exterior.

Step 2: In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar until everything is evenly combined. This ensures your biscuits will rise beautifully and have great flavor throughout.

Step 3: Cut your cold butter into small bits and pop them into the freezer for about 10 minutes. Meanwhile, if you don’t have buttermilk, you can make a quick substitute by mixing 1 tablespoon of white vinegar or lemon juice with a cup of milk, then chilling it for 5 to 10 minutes. This step keeps your buttermilk cold and fresh to improve the batter’s rise and texture.

Step 4: Using a pastry cutter or fork, cut the butter into the flour mixture until it looks like small peas. This technique helps create those lovely flaky layers we all want in a biscuit.

Step 5: In a separate bowl, whisk the egg right into the buttermilk. Add this mixture to your flour and butter mixture, stirring gently until a soft dough forms. Be careful not to over-mix here; a sticky dough is exactly what you want. Overworking it will make the biscuits dense and tough.

Step 6: Sprinkle one tablespoon of gluten-free flour onto a large sheet of parchment paper — this is your work surface. Do NOT roll out the dough in the traditional way.

Step 7: Place your dough on the floured parchment, then dust the top with the extra tablespoon of flour. Fold the dough over itself twice — fold in half, then again — to build layers that yield fluffy biscuits.

Step 8: Gently form the dough round to about 7 inches in diameter and 1 inch thick. This size is crucial to avoid flat, hard biscuits and ensures perfect rise.

Step 9: Use a 2-inch biscuit cutter (or a glass rim, or mason jar lid) to cut out your biscuits. Press straight down without twisting to maintain fluffy edges. Gather the scraps, re-form into a round, and cut out more biscuits until you have about a dozen.

Step 10: Arrange the biscuits on a greased cast iron skillet or baking sheet, leaving small spaces between them. Bake for 15 to 20 minutes, checking at 15 minutes for a beautifully golden top. Oven temperatures vary, so keep a close eye.

Step 11: When they come out, I always brush them with melted butter for an extra glossy, buttery crust. Serve warm and enjoy that fresh-from-the-oven goodness!

Servings and Timing

This recipe yields about 12 fluffy biscuits, perfect for sharing at a family meal or brunch with friends. It takes approximately 10 minutes to prep the dough, plus a brief 10-minute chill for the butter before mixing. Baking takes around 15 to 20 minutes, so the total time from start to finish is about 30 minutes. Letting the biscuits cool just a few minutes before serving gives you the best texture and flavor experience.

How to Serve This Gluten-Free Buttermilk Biscuits Recipe

The image shows several golden brown biscuits arranged on a cooling rack placed over a wooden board. Each biscuit is round with a slightly rough textured top that glistens with a light shine. One biscuit is cut open and laid flat to show its soft, airy, and pale inside with small holes. The biscuits have a crumbly and flaky texture with layers visible on the split biscuit. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

When I serve these biscuits, I love pairing them with savory dishes like grilled chicken, roasted vegetables, or a hearty vegetable stew to soak up all those delicious flavors. They also make a fantastic base for breakfast sandwiches with eggs and cheese—or topped simply with a pat of softened butter and a drizzle of honey for a sweet treat. I find serving them warm really brings out the buttery goodness and flakiness.

For presentations, I sometimes stack a few biscuits in a rustic basket lined with a clean kitchen towel, letting guests help themselves. Garnishing the platter with fresh herbs like rosemary or thyme adds a beautiful pop of color that invites everyone in. These biscuits are so versatile that they shine on holiday tables, casual family dinners, or weekend brunch spreads.

If you have leftovers, serving biscuits at room temperature is perfectly fine, especially if you refresh them slightly in the oven. Portion wise, one or two biscuits per person feels just right for most meals, but trust your appetite and the occasion—you’ll never go wrong with a few extras!

Variations

I like to get creative with this Gluten-Free Buttermilk Biscuits Recipe by swapping ingredients or adding flavors to suit the mood or dietary needs. For example, you can use dairy-free butter alternatives like Earth Balance or Smart Balance if you’re avoiding dairy, and Bob’s Red Mill Egg Replacer works wonders to keep it vegan-friendly without sacrificing moisture or rise. I have found the flavor stays just as comforting regardless of these swaps.

For a fun twist, I sometimes stir in fresh herbs like chives, rosemary, or thyme into the dry ingredients—it adds an earthy burst that pairs beautifully with savory meals. You could also add a bit of shredded cheese for a cheesy biscuit variation or a touch of garlic powder for some extra savory depth. Just be mindful to keep the dough moist and not overwork it.

If you want to try a different cooking method, these biscuits do well baked in an oven-safe skillet for that classic Southern-style crust on the bottom. Just keep an eye so they don’t burn. No matter the variation, the key is to keep the dough tender and handle it gently for the best results.

Storage and Reheating

Storing Leftovers

If you have leftover biscuits, I recommend storing them in an airtight container at room temperature for up to two days. This will keep them soft without drying out. For slightly longer storage, place them in a resealable plastic bag or container in the refrigerator where they’ll last up to a week. When I store biscuits, I like to separate layers with parchment paper to prevent them from sticking together.

Freezing

These biscuits freeze beautifully, which is a lifesaver when I make a big batch. You can freeze them baked or as unbaked dough rounds. For baked biscuits, cool completely and freeze on a baking sheet until solid before transferring to a freezer bag—this prevents them from sticking. Freeze for up to three months. For frozen dough, wrap tightly in plastic wrap and freeze; when ready to bake, thaw and bake as directed, adding a few extra minutes if needed.

Reheating

When it’s time to eat leftovers or frozen biscuits, I find reheating in a 300°F (150°C) oven for about 10 minutes works wonders for restoring that fresh-baked texture. You can brush them lightly with butter to bring back that buttery crust. Avoid microwaving if you can, since it tends to make biscuits gummy or tough. A toaster oven or conventional oven always gives the best results and makes me feel like I’m enjoying them fresh all over again.

FAQs

Can I make these biscuits dairy-free and vegan?

Absolutely! Just swap the unsalted butter with a dairy-free alternative like Earth Balance or Smart Balance, and replace the egg with Bob’s Red Mill Egg Replacer or another vegan egg substitute. Make sure your buttermilk substitute uses a plant-based milk plus vinegar or lemon juice. The biscuits come out just as fluffy and delicious this way.

What if I don’t have xanthan gum in my gluten-free flour?

Many gluten-free all-purpose flour blends already contain xanthan gum, so check your package first. If your flour does not have it, adding ½ teaspoon is important because it helps bind the dough and gives structure similar to gluten. Leaving it out might cause the biscuits to crumble or fall apart.

Can I use regular buttermilk for this recipe?

Yes, regular buttermilk works perfectly here and is what I usually use. If you don’t have any on hand, the quick homemade buttermilk with vinegar or lemon juice added to milk produces the same tang and acidity needed for tender biscuits that rise well.

How do I avoid tough biscuits when using gluten-free flour?

The secret is to not overmix your dough. Stir just until combined and expect a sticky dough—that’s normal. Overworking activates starches too much, leading to a dense texture. Also, handling the dough gently when folding instead of rolling keeps the biscuits tender and flaky.

Can I make these biscuits ahead of time?

You definitely can! You can prepare the dough and shape the biscuits, then cover and refrigerate for up to 24 hours before baking. This is great for busy mornings. Just add a few extra minutes to the baking time if they’re chilled straight from the fridge. Alternatively, fully baked biscuits can be reheated later, making weekend brunch prep a breeze.

Conclusion

I truly hope you enjoy making and eating this Gluten-Free Buttermilk Biscuits Recipe as much as I do. They’ve brought so much joy and comfort to my table, and I love how easy they are to whip up at any time. Whether you’re new to gluten-free baking or a seasoned pro, these biscuits will quickly become a new staple favorite. Give them a try and savor every warm, buttery bite!