Gluten-Free Buttermilk Biscuits

This recipe delivers authentic Southern-style gluten-free biscuits that are flaky, tender, and incredibly easy to make. With a dairy-free and vegan option included, everyone can enjoy these delicious biscuits.

A Southern Biscuit Story

My husband, originally from Knoxville, Tennessee, introduced me to the wonders of Southern cooking, and biscuits quickly became a staple. Since going gluten-free, finding a good biscuit has been a challenge. After much experimentation, I’m thrilled to share this perfected gluten-free buttermilk biscuit recipe.

Step-by-Step Guide to Gluten-Free Biscuit Bliss

Preheat & Prep: Preheat oven to 450°F. Cut butter into small pieces and freeze for 10 minutes.
DIY Buttermilk: If you don’t have buttermilk, make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk (or dairy-free milk). Let it sit for 5-10 minutes in the refrigerator.
Combine Dry Ingredients: In a large bowl, whisk together gluten-free flour, xanthan gum (omit if your flour blend already contains it), baking powder, salt, and sugar.
Cut in Butter: Using a pastry cutter or fork, cut the cold butter into the flour mixture until it resembles small peas.
Add Buttermilk and Egg: Whisk the egg directly into the buttermilk and add the mixture to the dry ingredients. Stir until a soft, sticky dough forms. Avoid overmixing.
Shape the Dough: Dust parchment paper with 1 tablespoon of flour. Place the dough on the floured parchment paper and dust the top with another tablespoon of flour. Gently fold the dough over itself twice. Form a 7-inch round, about 1 inch thick.
Cut the Biscuits: Use a 2-inch biscuit cutter, glass rim, or mason jar lid to cut out biscuits. Do not twist the cutter.
Re-roll and Cut: Reform the dough scraps and cut out more biscuits.
Bake: Place biscuits in a greased cast iron pan or baking sheet. Bake for 15-20 minutes, or until golden brown. Check at 15 minutes as ovens vary.
Finishing Touch: Brush warm biscuits with melted butter (or dairy-free butter alternative). Serve warm.

Freezing Biscuits for Later

Flash freeze cut, unbaked biscuits for 30 minutes on a parchment-lined baking sheet. Then, transfer them to a freezer bag. To bake from frozen, bake at 450°F for 15-20 minutes.

Choosing the Right Gluten-Free Flour

Use a cup-for-cup all-purpose gluten-free flour blend that already contains xanthan gum. Pillsbury gluten-free flour is my preferred choice. Other blends, like Bob’s Red Mill, King Arthur, Pamela’s, and Great Value, may yield different results due to varying ingredients. If using King Arthur measure for measure, increase the flour to 2 1/2 cups.

Measuring Gluten-Free Flour: The Spoon & Level Method

Always spoon the flour into the measuring cup and level it off with the back of a knife. Never scoop the flour directly from the bag.

Dairy-Free and Vegan Options

For dairy-free biscuits, use Smart Balance butter or shortening and almond milk (or your preferred dairy-free milk). Make dairy-free buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of dairy-free milk.

For vegan biscuits, use the dairy-free substitutions mentioned above, and replace the egg with Bob’s Red Mill Gluten-Free Egg Replacer, following package directions.

Enjoy Your Homemade Gluten-Free Biscuits!

These biscuits are perfect with honey, jam, or as a savory sandwich. This recipe allows everyone, regardless of dietary restrictions, to enjoy delicious, Southern-style biscuits.

Servings: 12
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

These easy, Southern-style gluten-free buttermilk biscuits are tender, flaky, and can be made dairy-free or vegan.

Ingredients

2 cups gluten-free all-purpose flour (Pillsbury recommended)
½ teaspoon xanthan gum (omit if flour blend contains it)
1 tablespoon gluten-free baking powder
1 teaspoon salt
2 tablespoons granulated sugar
1 cup buttermilk (or dairy-free milk with 1 tbsp vinegar/lemon juice)
6 tablespoons unsalted butter (or dairy-free alternative)
1 large egg (or egg replacer for vegan option)
2 tablespoons gluten-free flour (for shaping dough)

Instructions

Preheat oven to 450°F (232°C). In a large bowl, whisk together gluten-free flour, baking powder, salt, and sugar.
Prepare the butter by cutting it into small pieces and freezing for 10 minutes. If using homemade buttermilk, mix milk with vinegar or lemon juice and let it sit in the fridge for 5-10 minutes.
Mix the dough by cutting cold butter into the flour mixture until it resembles small peas. Stir in buttermilk and a whisked egg until just combined. The dough will be sticky—avoid over-mixing.
Shape the biscuits by lightly flouring parchment paper and folding the dough over itself twice. Form a 7-inch round, 1-inch thick. Use a 2-inch biscuit cutter to cut out biscuits without twisting. Reform scraps to cut more.
Bake on a greased cast iron pan or baking sheet for 15-20 minutes, until golden brown. Brush warm biscuits with melted butter and serve.

Storage & Freezing

Store in an airtight container and enjoy warm.
To freeze, place unbaked biscuits on a tray for 30 minutes, then transfer to a freezer bag. Bake from frozen at 450°F for 15-20 minutes.

Enjoy these gluten-free biscuits warm with butter, honey, or gravy!