If you’re craving soft, flaky biscuits but need a gluten-free option, you’re in luck! These Gluten-Free Buttermilk Biscuits are everything you love about traditional biscuits—golden-brown, buttery, and incredibly tender—without the gluten. Perfect for breakfast, as a side dish for dinner, or even with a slather of jam for a quick snack, these biscuits will soon become your go-to recipe for all things comforting.

Why You’ll Love These Gluten-Free Biscuits:

Fluffy & Tender: With the right technique, these biscuits turn out soft, light, and perfect for layering with butter or your favorite jam.
Simple Ingredients: Made with basic pantry staples, these biscuits are easy to whip up and require no special equipment.
Dairy-Free Option: Whether you’re lactose intolerant or following a vegan diet, these biscuits can easily be made dairy-free by swapping ingredients.

Ingredients for Gluten-Free Buttermilk Biscuits:

2 cups gluten-free all-purpose flour
½ teaspoon xanthan gum (omit if your flour already contains it)
1 tablespoon gluten-free baking powder
1 teaspoon salt
2 tablespoons granulated sugar
6 tablespoons unsalted butter (use dairy-free butter for a vegan version)
1 large egg (for an egg-free option, use Bob’s Red Mill Egg Replacer)
2 tablespoons gluten-free all-purpose flour (for dusting)
1 cup buttermilk (or make your own with 1 tablespoon white vinegar or lemon juice added to 1 cup of dairy-free milk)

Instructions:

Prepare Buttermilk:
Start by measuring out 1 cup of buttermilk. If you don’t have buttermilk on hand, you can easily make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk (or any dairy-free milk like almond, coconut, or cashew milk). Let it sit in the fridge for 5-10 minutes to curdle and form the buttermilk.
Preheat Oven:
Preheat your oven to 450°F (230°C). This high temperature ensures the biscuits bake up nice and flaky.
Combine Dry Ingredients:
In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar. I personally like Pillsbury gluten-free flour, but keep in mind that different gluten-free flour blends may yield different results, so feel free to experiment with what works best for you.
Chill the Butter:
Cut the butter (or dairy-free butter) into small pieces and place them in the freezer for 10 minutes. Chilled butter helps create the flaky texture we love in biscuits.
Cut in the Butter:
After chilling the butter, use a pastry cutter or fork to cut it into the dry ingredients until the mixture resembles small peas. This step is key for getting those delicious flaky layers.
Add Wet Ingredients:
In a separate bowl, whisk the buttermilk and the egg (or egg replacer if you’re going egg-free). Add the wet ingredients to the flour mixture and stir gently until a soft dough forms. Be careful not to over-mix, as this can result in tough biscuits. The dough will be sticky, which is perfectly fine.
Shape the Dough:
Dust a piece of parchment paper with 1 tablespoon of gluten-free flour. Place the dough onto the parchment, and then dust the top of the dough with another tablespoon of flour. Gently fold the dough over itself twice—this helps form layers and adds to the flakiness of the biscuits.
Form the Biscuit Round:
With your hands, gently form the dough into a round that’s about 7 inches in diameter and 1 inch thick. Avoid making it too large or flat, as that will result in dense biscuits.
Cut Out Biscuits:
Using a biscuit cutter, the mouth of a glass, or the lid of a mason jar, cut out 2-inch biscuits. Do not twist the cutter when pressing down, as this can cause the biscuits to not rise properly. Gather the dough scraps and form another round to cut out additional biscuits. You should get about 12 biscuits from this recipe.
Bake the Biscuits:
Place the biscuits on a greased cast-iron skillet or baking sheet. Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown on top. Check at the 15-minute mark, but be sure to keep an eye on them as ovens vary.
Cool & Serve:
Once the biscuits are baked, allow them to cool for a few minutes before serving. These biscuits are best enjoyed warm, straight from the oven. They’re perfect on their own or with butter, jam, or even as a side for a hearty meal.

Tips for Perfect Gluten-Free Biscuits:

Don’t Overmix the Dough: The key to light and flaky biscuits is to avoid over-mixing the dough. Overworking the dough can result in dense, tough biscuits.
Use Chilled Butter: Cold butter is essential for creating the flaky texture of these biscuits. Freezing the butter before cutting it into the dough ensures the biscuits rise properly.
Experiment with Flour Blends: Not all gluten-free flours are created equal. If you’re not satisfied with the results, try a different flour blend to find what works best for your baking style.
Store Properly: These biscuits are best enjoyed fresh, but you can store them in an airtight container for up to 2-3 days. Reheat them in the oven to bring back their softness and flakiness.

Why These Biscuits Are a Must-Try:

These Gluten-Free Buttermilk Biscuits are the perfect addition to any meal. Whether you’re serving them alongside your favorite soup, topping them with gravy, or just enjoying them with a cup of tea, they’ll be a hit with everyone at the table. Soft, flaky, and just the right amount of buttery, these biscuits prove that gluten-free baking can be just as delicious and satisfying as traditional recipes.

So, grab your ingredients and get ready to enjoy warm, comforting biscuits—gluten-free style! gluten! Happy baking!