Easy Gluten Free Buttermilk Biscuits
Mornings just got better with my Easy Gluten Free Buttermilk Biscuits! These are perfect for anyone who has celiac disease or anyone who simply doesn’t like gluten.
This recipe is inspired by another gluten free biscuit recipe I saw on Epicurious, but since I didn’t have those ingredients, I created my own!
What Makes This Gluten Free Biscuits Recipe Special
First off, my recipe uses Trader Joe’s All Purpose Flour (gluten free) and a combination of potato starch and sweet rice flour from Bob’s Red Mill. I can’t get over how good sweet rice flour is for gluten free baking.
Are Regular Buttermilk Biscuits Gluten Free
No, most biscuits are made with regular all purpose flour.
Tips for Making Gluten Free Biscuits
My best advice is that you should serve these fresh out of the oven. You can let them cool for a few minutes but then plan to eat them right away.
Since these only take 12 minutes to bake, if you have other dishes you are making for instance, make this last.
Also, do not over knead the biscuit dough.
How to Store Leftover Gluten Free Biscuits
You can store left overs in an airtight container. Furthermore,they will appear hard if consumed the next day.
What to Serve with These Biscuits
My biscuit recipe is buttery and these can be enjoyed as is. You can add additional fresh butter on them if you like. For additional sweetness, you can add your favorite jam or honey.
To serve as savory, you can totally have a traditional Biscuits and Gravy, make an egg and bacon biscuit or serve these an accompaniment to your favorite scramble.
What Kind of Gluten Free Flour is The Best for Biscuits
I do a lot of gluten free baking and my recommendations are based off of taste and what my family says. I really do like Trader Joe’s All Purpose Flour Blend (Gluten Free) because I found the texture to be nice. Also Bob’s Red Mill Gluten Free products. Potato starch, tapioca flour, or sweet rice flour are best for biscuit recipes.
Lastly, you will need Xanthan Gum. Xanthan Gum will bind the flours together and it also helps with moisture.
What Else Do I Need for Biscuits
You will need a 13×9 baking sheet and also a 3 1/4 inch biscuit cutter.
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Looking for Gluten Free Breakfast options? Be sure to check out my Fruit Loop Mochi Waffles and also my Spring Asparagus Tart with Sweet Potato Crust.
Let’s Get Baking!
Easy Gluten Free Buttermilk Biscuits
- 1 cup all purpose gluten free flour see note on xanthan gum
- 1/4 teaspoon xanthan gum
- 1/2 cup potato starch
- 1/2 cup sweet rice flour
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 7 tablespoons unsalted butter cold, cubed
- 1 tablespoon ice water if needed
- 3/4 cup buttermilk reduced fat
- Preheat you oven to 425 degrees.
- In a large mixing bowl, add and combine all your dry ingredients.
- With a pastry cutter or your fingers, cut the butter into the dry ingredients until it resembles course meal.
- Add the buttermilk and combine until it forms a ball. If the mixture still needs moisture, then add the 1 tablespoon of water.
- Turn the dough onto a floured work surface. (I use potato starch for the surface) Knead until smooth, about 30 seconds. Then form and roll the dough into a 1 inch disk. (you will use your hands more than the roller to form it)
- Using a 3 1/4 inch biscuit cutter, cut out 8 biscuits and place them on an ungreased 13×9 baking sheet.
- Bake for 12 minutes. Remove and let them cool for a few minutes.
- Serve immediately. To make it sweet, add your favorite jam, butter or honey. Or to serve as savory, add as an accompaniment to an egg scramble or use in a traditional biscuits and gravy.
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.