Super easy to make Gluten-Free Biscuits! This gluten-free buttermilk biscuit recipe has the perfect biscuit texture, with a flavorful crust, and a soft, pillowy interior. Egg-free with a vegan and dairy-free biscuit option.
Growing up in the South, biscuits were a suppertime table staple! They were usually served alongside Southern mashed potatoes, green beans, and chow-chow. Since adopting a gluten-free diet, I’ve long since craved the biscuits of my childhood and I think I’ve finally nailed the recipe. These gluten-free biscuits truly have a pleasing taste and texture and are reminiscent of traditional buttermilk biscuits. I hope you enjoy this recipe as much as we do!
📋 Why You’ll Love This Recipe
- It’s a super easy-to-make recipe.
- Made with only a handful of simple ingredients. Budget-friendly!
- Perfect texture.
- Versatile. Can be served on its own or alongside your favorite dishes.
- Naturally egg-free, gluten-free, nut-free, and soy-free, with a vegan and dairy-free option.
🍞 Ingredient Notes
Gluten-free all-purpose flour: Be certain to use a gluten-free flour blend that already contains xanthan gum, for best results.
Butter: Butter is responsible for adding flavor and the texture biscuits are famous for.
Baking powder: It might seem like a lot of baking powder, but it’s truly just the right amount to create the rise these biscuits need.
🔪 How-to Make Gluten-Free Biscuits
Step 1: Combine dry ingredients.
Step 2: Cut the cold butter into the flour mixture using a dough blender, pastry cutter, a fork, or your hands, until it all resembles coarse crumbs.
Step 3: Pour the buttermilk into the flour mixture, mix until just combined, then gently knead the dough with your hands until you can form a ball of dough.
Step 4: Pat the dough into a 1″ square or rectangle. Using a biscuit cutter or round cookie cutter, cut out as many biscuits as you can. Gather the dough scraps and repeat until you’ve used all the dough.
Step 5: Brush the tops of the biscuits with a little milk.
Step 6: Bake and enjoy!
(Please note: This is a quick summary to accommodate the process photos. The full recipe card can be found toward the bottom of this post.)
🧂Substitutions and Variations
Store-bought gluten-free all-purpose flour blends that contain xanthan gum work best with this recipe. If you are sensitive to certain flours and need to make your own flour blend, add 2 teaspoons of xanthan gum to the 2 cups of flour you use in this recipe.
Milk and Butter: If you are on a vegan or dairy-free diet, use the plant-based milk with vinegar option (in the recipe card below) and use plant-based butter or spread in place of regular butter.
These gluten-free buttermilk biscuits will keep lightly covered (with a dish towel, for example) for up to 24 hours. Any longer and I recommend keeping it stored in an airtight container in the refrigerator for up to 5 days. To reheat, place the biscuits in a 350F oven until warm throughout, about ten minutes.
💭 Top Tip
To ensure you get tender flaky layers, do not overwork the dough. Allow there to be bits of butter still intact throughout the dough, like coarse crumbs. These bits of butter help produce the layers synonymous with good biscuits.
Yes! To freeze, place the cut biscuits (uncooked) onto a parchment paper lined baking sheet and place into the freezer for 15 minutes. Remove the biscuits from the freezer and place them into freezer-safe storage bags or containers for up to 6 months. To bake, bake them frozen at the same time and temperature instructed in the recipe card.
You can serve biscuits on their own, with a pat of butter, jelly, or jam, or even use them to make biscuits and gravy.
🍽 More Delicious Gluten-Free Baking Recipes
Gluten-Free Biscuits (Easy Recipe)
- 2 cups gluten-free all purpose flour with xanthan gum
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt or pink salt
- ½ cup salted butter, cold and cubed for vegan see notes below
- ¾ cup buttermilk, plus extra for brushing for vegan see notes below
- Preheat the oven to 450°F. Line a baking sheet with parchment. Set aside.
- In a large mixing bowl add the flour, baking powder, baking soda and salt. Stir well.
- Add the cold butter and using a dough blender, fork or your hands, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add the milk to the flour mixture and gently stir until a dough forms. Knead with your hands a few times, until you are able to form a ball of dough.
- Place a sheet of parchment paper on a countertop or cutting board.
- Place the dough onto the parchment paper. Using your hands, gently pat the dough into a 1-inch thick square or rectangle.
- Using a 2-inch biscuit cutter, round cookie cutter or even the rim of a glass, cut the biscuits out of the dough. Gather the scraps of dough, pat out and repeat the process until you've used as much of the dough as you can.
- Place the biscuits onto your parchment paper-covered baking sheet. Brush the tops with milk and bake for 15-18 minutes, or until the tops are turning golden brown.