Easy Gluten Free Buttermilk Biscuits Recipe
Gluten free eating does not have to be boring and yes- you can still enjoy buttery biscuits! My Gluten Free Buttermilk Biscuits are easy and yummy. They are perfect for a Sunday Brunch alongside some of your other breakfast favorites or you can enjoy them with melted butter, jam and a drizzle of honey. These delicious biscuits are great for those with celiac disease. If this is your first time baking something gluten free, be sure to check out all the tips later in the post so you can make the best biscuits! Let’s get started!
Original Post: Dec 2022 | Updated Post: April 2025
I hear this constantly from people “gluten free baking is nasty”. I’m here to crush that myth! There are certain foods that I used to enjoy however they all use regular flour. Buttermilk biscuits are a classic and of course I love to enjoy them on special occasions so I needed to find a gluten free version that worked. My version uses real buttermilk, Bob’s Red Mill 1:1 (which has xanthan gum already in it) gluten free all purpose flour and corn starch. Recipe inspo came from this regular buttermilk biscuit recipe I have used before on All Recipes.
Why this recipe works
- Similar to my Buckwheat Blueberry Muffins, Dairy Blueberry Lavender Scones and my Gluten Free Strawberry Lemon Muffins, these Gluten Free Buttermilk Biscuits are a great side dish for a Brunch spread with Crustless Zucchini Quiche, scramble eggs, bacon or sausage. Or enjoy them for making breakfast sandwiches.
- It’s a great recipe to have on hand when you are craving comfort food but need gluten-free recipes.
Ingredients
- All Purpose Gluten Free Flour 1:1
- Corn starch
- Salt
- Baking powder
- Baking soda
- Unsalted butter
- Buttermilk
Equipment Needed
- 2 1/4 inch biscuit cutter
- Large sheet pan
- Parchment paper
- Large bowl
- Spatula
How to make Gluten Free Buttermilk Biscuits
Step One: Preheat the oven to 375 degrees F.Start with adding the flour and cornstarch along with the salt, baking powder and baking soda to a large mixing bowl. Gently combine with a whisk.
Step Two: Add the cubed cold butter to the dry ingredients and cut the butter into the flour with either a pastry cutter or your fingers until it resembles coarse meal.
Step Three: Pour in the buttermilk and using a spatula, combine with ingredients until a soft dough forms. Don’t overmix.
Step Four: Pour the batter onto a floured surface and form into a disk by slightly kneading, adding the additional buttermilk if needed. Gently shape the disk into a rectangle, using a rolling pin if needed. Fold the dough over and press the dough. Repeat this 2 more times.
Step Five: Roll the dough back out into a ½ inch rectangle. Using a 2 ¼ inch biscuit cutter, cut a total of 12 biscuits. Add any scraps into the remaining dough. Place them on a baking sheet lined with parchment paper.
Step Six: Place biscuits in the freezer for 15-20 minutes.
Step Seven: Bake for 20-22 minutes or until golden brown. Once you remove from the oven brush with butter and let them sit for about 10 minutes before serving. Serve with more butter, your favorite jam or honey.
Fresh out the oven, I brushed them with rosemary butter. I added about a teaspoon of ground rosemary with a touch of sea salt to 1 tablespoon of butter. I melted the butter just a tad in the microwave to get it a little softer. The rosemary compliments strawberry jam.
Storing and reheating
These are best enjoyed freshly made. You can put any leftovers in an airtight container in the fridge for up to 2-3 days.
Helpful tips for Gluten Free Buttermilk Biscuits
This easy gluten-free biscuit recipe was a trial and error for me. Here are some many helpful tips:
- For best results, make sure the butter and the buttermilk are both cold. Store them in the fridge until ready to use. Frozen butter works too and you can grate it.
- Do not over knead the dough.
- Freezing the biscuits before baking helps the butter solidify again. Don’t allow the dough to sit out any longer than it needs to.
Some Notes From Recipe Testing
- My oven runs HOT -375 is a good temperature and baking the biscuits a little longer will help the layers cook thoroughly.
- If you over knead the dough, it will come out like hockey pucks.
- The laminating of the biscuit (stacking it and pressing down) and the freezing before you bake method I learned from a fellow blogger. She uses this method for scones and I said it was genius. She mentioned she also uses it for biscuits so I had to try it out and yup – they turned out great! When I originally made this recipe, I wasn’t doing that and I do notice the difference.
- If the biscuits are less than ½ inch thick, they will be too thin and you won’t have any layers to it. Using a smaller cutter (2 ¼) will give you a thicker biscuit.
- Different flour blends I have tried when recipe testing are a mix of all purpose gluten free flour ( traders joes 1:1 and bob’s red mill 1:1) , tapioca starch, potato starch, sweet rice flour and corn starch. My favorite blend out of all these to make gluten-free buttermilk biscuits is using 1:1 and cornstarch mixture.
Looking for other recipe ideas? Subscribe to my monthly newsletter and receive delicious recipes sent straight to your inbox!
Did you make this recipe and love it? Please leave a comment and give it a 5 Star Rating! THANK YOU!
Easy Gluten Free Buttermilk Biscuits
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Equipment
- 1 2 1/4 inch biscuit cutter
- 1 large bowl
- 1 Spatula
Ingredients
- 1 ½ cup All Purpose Gluten Free Flour 1:1
- ½ cup Corn starch
- 1 teaspoon salt
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 6 tablespoons cold butter cubed
- 3/4 cup buttermilk plus 1 tsp if needed
Instructions
- Preheat the oven to 375 degrees F.Start with adding the flour and cornstarch along with the salt, baking powder and baking soda to a large bowl. Gently combine with a whisk.
- Add the cubed butter and cut the butter into the flour with either a pastry cutter or your fingers until it resembles coarse meal..
- Pour in the buttermilk and using a spatula, combine with the ingredients. Don’t overmix.
- Place the batter onto a floured surface and form into a disk by slightly kneading, adding the additional buttermilk if needed. Gently shape the disk into a rectangle, using a rolling pin if needed. Fold the dough over and press the dough. Repeat this 2 more times.
- Roll the dough back out into a ½ inch rectangle. Using a 2 ¼ inch biscuit cutter, cut a total of 12 biscuits.Add any scraps into the remaining dough. Place them on a baking sheet lined with parchment paper.
- Place in the freezer for 15-20 minutes.
- Bake for 20-22 minutes or until golden brown. Once you remove from the oven brush with butter and let them sit for about 10 minutes before serving. Serve with more butter, your favorite jam or honey.
Notes
- Make sure the butter and the buttermilk are both cold.
- Store them in the fridge until ready to use.
- Do not over knead the dough.
- Freezing the biscuits before baking helps the butter solidify again. Don’t allow the dough to sit out any longer than it needs to.
- My oven runs HOT -375 is a good temperature and baking the biscuits a little longer will help the layers cook thoroughly.
- If you over knead the dough, it will come out like hockey pucks.
- The laminating of the biscuit (stacking it and pressing down) and the freezing before you bake method I learned from a fellow blogger. She uses this method for scones and I said it was genius. She mentioned she also uses it for biscuits so I had to try it out and yup – they turned out great! When I originally made this recipe, I wasn’t doing that and I do notice the difference.
- If the biscuits are less than ½ inch thick, they will be too thin and you won’t have any layers to it. Using a smaller cutter (2 ¼) will give you a thicker biscuit.
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .
I cannot eat any rice in any form at all. Do you think that there might be a good substitute for the rice flour? Or maybe increase the amount of gluten free flour blend and a little more potato starch?
Hi! A good substitute would be tapioca flour or cornstarch.