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A stack of four golden-brown, gluten-free buttermilk biscuits sits on a square white plate. In the background, a jar with likely jam and a spreading knife peeks out, all set against a white marble surface.

Easy Gluten Free Buttermilk Biscuits

Kristina Cadelina
Easy Gluten Free Buttermilk Biscuits is a healthier way to enjoy a classic. Buttery and soft. Serve sweet with honey drizzle or serve it savory with sausage and gravy.
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Prep Time 30 minutes
Cook Time 22 minutes
Course Breakfast, Side Dish
Cuisine Southern
Servings 12
Calories 175 kcal

Equipment

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

Notes:
Helpful tips:
  • 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.
 
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.

Nutrition

Calories: 175kcalCarbohydrates: 23gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 15mgSodium: 472mgPotassium: 35mgFiber: 2gSugar: 1gVitamin A: 175IUCalcium: 58mgIron: 1mg
Keyword Buttermilk Biscuits, Gluten Free Baking, Gluten Free Biscuits
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