Gluten free biscuits are a staple around my house. If your family is like mine, you need a great gluten free buttermilk biscuits recipe (whether you use dairy or not — read on for that secret!) you can rely on time and again to make any morning special.
In fact, a great biscuit can make just about any meal better. Of course there’s always biscuits and jam, but breakfast sandwiches and bread for your supper are great occasions for delicious gluten free biscuits, too!
There are several ordinary ingredients but the recipe is SUPER easy, and that makes it all the better! I’ve heard from so many readers that this gluten free buttermilk biscuits recipe has impressed their friends and family, that I’m confident you’ll be baking this recipe happily, too. Like Andrea did with my gfJules Flour!
Southern biscuits or baking powder biscuits, made gluten free of course, are one thing I am passionate about; politics are not another. I actually try to stay out of party politics entirely. During election season though, it’s pretty hard to ignore.
So what, you might ask, do politics have to do with biscuits? While there’s nothing overtly political about biscuits, they did make the Comedy Central “news” once during the Democratic National Convention in Charlotte, North Carolina.
In one of my favorite episodes, the crack reporting team on Jon Stewart’s Daily Show (I really miss that show, do you?) did some color commentary on my home state.
Al Madrigal praised North Carolina Barbecue and noted that,
Any food you buy in North Carolina is served on a biscuit. I ordered a biscuit and it came inside another biscuit!
Well, I can’t disagree. Isn’t that the way it should be?
So, for all of you gluten free folks who fear you will never again enjoy a biscuit inside a biscuit, I give you my gluten free Buttermilk Biscuit Recipe! It, along with 149 other delicious gluten-free recipes, can also be found in my third book, Free for All Cooking.
You can also watch my step-by-step video on how to make these easy and delicious southern staples (note: the video uses my old flour blend from my old company — don’t get confused! Remember, you’re watching for technique; my award-winning gfJules Flour works even better!).
I’ve added a “rough pastry” technique that you can skip to make drop biscuits or add for even more flaky layers — either way, these gluten free biscuits are light and delicious, just like you remember and hope for!
Simply mix this easy one-bowl recipe and roll out gently. Then press straight down with your biscuit cutter.
The rough pastry method sounds a bit fancy, but it’s really not; a fairly quick method that certainly doesn’t take an extra degree to perfect. The idea is that by layering and re-rolling the dough, the cold butter inside and the flour on the outside will help to form layers as it bakes.
The net result? Gorgeous, light, fluffy and airy gluten free buttermilk biscuits just like you’ve been craving! You’ve just got to trust me and TRY IT!
Or just make it the old fashioned way and enjoy. Either way, you’re going to love having great gluten free biscuits in your life.
You’ll see – try it both ways and see which you prefer. And of course, feel free to top with butter, jam or your favorite breakfast meat. These babies are just begging to be eaten all day long!
No matter which way you vote, I hope we can all agree that yummy gluten free biscuits should be on YOUR menu! (And check out My Gluten Free Kitchen’s take on this recipe, too!)
If you’re into SUPER EASY with just a few ingredients already in your pantry + gfJules Flour, of course, then you need my Easy Gluten Free Biscuit Recipe which makes fluffy biscuits in under 20 minutes!
Where this buttermilk biscuits recipe with rough pastry technique makes loads of layers, my easy biscuit recipe makes super fluffy drop or rolled biscuits instead. There are no wrong answers with these great choices!
Also check out Karen at Healthy Gluten Free Family’s 7 ingredient Gluten Free Biscuit Recipe for another Drop Biscuit option made with my gfJules Flour!
To see the full-octane BUTTERMILK (dairy) version of this gluten free recipe with my gfJules Flour, check out Michelle at My Gluten Free Kitchen’s site for the recipe!
Gluten Free Buttermilk Biscuits Recipe
Light, airy, flaky, buttery ... all the things that belong in a biscuit -- these Gluten Free Buttermilk Biscuits have them, even dairy-free!
Ingredients
- 2 cups (270 grams) gfJules® All Purpose Gluten Free Flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. coarse sea salt (OR 1/2 tsp. fine sea salt + 1/2 tsp. coarse sea salt)
- 1/4 cup powdered buttermilk (like Saco) OR powdered dairy or non-dairy milk OR gluten-free powdered vanilla pudding mix like Jell-O brand (biscuits will be sweeter)** -- do not reconstitute -- add as powder!
- 4 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks) – cut into small cubes and freeze or use frozen and grated
- 1/2 cup buttermilk (OR half & half OR liquid non-dairy creamer like So Delicious® Coconut Creamer OR non-dairy milk PLUS 1/2 tsp. apple cider vinegar)
- 1/2 cup sour cream, dairy or non-dairy (like Kite Hill Vegan Sour Cream) OR plain yogurt, dairy or non-dairy
- melted butter OR milk (dairy or non-dairy) to brush on tops before baking OR may use egg wash of one full mixed egg + 1 Tbs. water
Instructions
Preheat oven to 375° F (static) or 350° F convection.
Whisk together the dry ingredients in a large bowl. Cut the butter into the dry ingredients with a pastry cutter or in a food processor only just until you achieve the consistency of coarse meal — do not over-process.
If not using powdered buttermilk, add apple cider vinegar to measured half & half /creamer/milk ingredient. Add together with sour cream to dry ingredient bowl and stir with a fork to combine. If the dough does not hold together once mixed, stir in more milk, one tablespoon at a time until the dough holds together well and is not dry.
Pat the dough onto a lightly floured (with gfJules Flour) counter or pastry mat, patting to an even 1 inch thick.
Quick method:
Dip a biscuit cutter into more gfJules Flour and push straight down to cut the biscuits; do not twist with the cutter. Repeat with remaining dough, gathering dough scraps together when necessary, and re-patting flat to cut more biscuits.
Rough Pastry Method:
Fold the pastry into thirds, as shown in the 4-square photo. Once folded, gently roll out again and fold again; then repeat the process once more, rolling to the thickness of the biscuits you prefer.
Dip a biscuit cutter into more gfJules Flour and push straight down to cut the biscuits; do not twist with the cutter. Repeat with remaining dough, gathering dough scraps together when necessary, and re-patting flat to cut more biscuits.
____
Transfer each cut biscuit to a parchment-lined baking sheet and prick the tops with a fork a few times. Brush each biscuit with milk or egg wash, and lay a thin pat of butter or dairy-free alternative on top, if desired, before baking.
Bake for approximately 12 minutes (depending on thickness - may need to add time), or until the tops are lightly browned and the dough resists when pushed lightly with a finger. They should NOT be hard, so do not overcook!
Yield: 6-9 biscuits (depending on size)
Notes
Nutrition Information
Yield 9 Serving Size 1Amount Per Serving Calories 256Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 73mgSodium 742mgCarbohydrates 23gFiber 1gSugar 21gProtein 7g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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Here’s a variation for fluffy biscuits. Try using frozen butter chucks. I also add frozen shredded cheese cheese and a finely chopped jalapeño pepper.
They do look so lovely and fluffy, Phylis! Thanks so much for sharing your photo and your tip for frozen butter chunks! I love the idea of spicing these up with cheddar and jalepeno, too! YUM!
~jules
I needed a biscuit recipe for this weekend when this one showed up in my inbox. I used most of them for the BBQ biscuit cups I was making, and reserved one for a tester. This was the perfect recipe in every way and will be our family favorite from now on! Thank you so much for all of the work you put in to making our lives more enjoyable through food.
Oh Georgia, I’m so happy that this gluten free biscuit recipe worked out for you so well in these BBQ biscuit cups! What a cool recipe idea! Thanks so much for letting me know – I really appreciate you taking the time!!!!
~jules
Here I am again. Been making these biscuit and no problem. Usually make two batches to take to my son and grand son. But today I made them and they looked great going into the oven and came spread and gummy. the only thing different was the baking powder. It is double acting. Would that have effected them that badly? Have to try again on Friday and hopefully you can give me a hint. Thanks.
Hmm that is odd, Carol! Double acting baking powder shouldn’t have caused them to spread. If the baking powder was a bad batch or no longer active they wouldn’t have risen, but that wouldn’t have caused spread. Your oven could be misbehaving or something could have gone wrong with your measurements this time around (I get distracted sometimes and forget something or mismeasure — it happens to us all!). Hopefully it was a one-off and things will be better next time!!!
~jules
Hi Jules,
Do you biscuits freeze well?
Hi Connie, yes I’ve frozen them with great success before!
~jules
My husband of 65 years of marriage found your web site. We are gluten free and have been working for many years to perfect homemade gluten free biscuits. Made this recipe the first time and they were okay. Seemed to be a bit too salty. Then today I made them again with a couple of tweeks. They turned out so good with my GF milk gravy that my husband ate three biscuits. I do have a few questions but for now just want to thank you for all the hard work. Questions later.
Hi Carol, thanks so much for taking the time to share your yummy photo of gluten free buttermilk biscuits! They look fantastic!!!!
I’m thrilled that your diligent husband found my site and that you were able to put my recipe to good use! I’m here for questions anytime, and look forward to hearing more about the delicious gluten free baking you’ll be doing!
~jules
Hi Jules,
I do have a question about your brownies. You have two recipes that are the same except for one having cherries and one frosting. They are exactly the same but the description makes them seem different. Is this an error or am I reading it wrong?
Hi Carol, I’ve consolidated the two recipes since they are so similar. One was very old and I hadn’t revisited it for awhile. Thanks for pointing out that it was still up there! Hopefully you’ll find that my updated gluten free brownie recipe has all the information in one post now!
Mad these biscuits again, but this time without the sour cream or any alternative ingredients. They turned out perfect, but once again the salt. Should I cut back on the salt or is it due to not adding the sour cream? Or should I use unsalted butter? Thanks for all the great recipes on your web site.
Hi Carol – they look beautiful! So flaky and fluffy!!!
I want to understand exactly what you did and didn’t do here so I am sure I know how to answer your question. So you left out the sour cream, but did you not add any other liquid in its place?
If the biscuits seemed too salty to you, definitely use unsalted butter so that you can fully control the salt content and then you can tweak it. Then I would recommend going with the 1/2 coarse sea salt option and skipping the 1/2 fine sea salt and seeing if that’s enough salt for your taste. You can always add more but you can’t take it away!
~jules
Hi Jules, Thank you for your reply. I have made flour using tapioca starch, almond flour and xanthan gum. This is a great mixture for almost everything that I use needing all-purpose flour. Thank you so much for that recipe.
Here is what I used: 2 cups GF flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt ( I use Real Salt), 1/4 cup powdered buttermilk, 4 tablespoons butter, 1/2 cup coconut milk w/1/2 teaspoon apple cider vinegar.
As I said they turn out great but a bit too salty. I was thinking it might be the butter, but maybe cutting the salt to 1/2 teaspoon. Did try the coarse seal salt and it didn’t work either.
You have been a great help and it is great to use your web site.
Hi Carol, the alternative flour mixture is another variable with regard to salt. I don’t work with almond flour much, so perhaps that is enhancing the salt flavor? You could also try lemon juice instead of apple cider vinegar to see if you like that better.
~jules
I’ve made your bread recipes and muffins…. all delicious! Recipes are easy to follow too! Last night I made your buttermilk biscuits. My husband paid you the best compliment… “You gotta order more stuff from Jules…. fabulous!”
Hi Jane — that IS the best compliment!!! Thanks for sharing with me! Congrats on all this baking success — it feels so good to be able to make yummy food that everyone enjoys again, doesn’t it!? 🙂
~jules
Love this recipe and it’s very easy to follow. The biscuits were soft, flaky and buttery. I use real buttermilk and butter but my buttermilk was very cold and my butter was straight from the freezer. The dough/baker cutter made it really easy to incorporate the cold butter. Once I got all my ingredients mixed together I use my hands to finish the process. Taste like my mama’s homemade biscuits.
oh MY! These are GORGEOUS!!! That is the HIGHEST compliment to have made biscuits that taste like mama’s, and that they are gluten free!?? Well, that has success written all over it!!!!! Thanks so much for sharing your yummy picture and your baking joy!!!!
~jules
You’re welcome and I look forward to continue to bake more items with your GF All Purpose Flour as the Holidays approach. Last year my cookies were a crowd pleaser. See the attached picture
Oh my! Those look so cheerful!!!! Thanks so much for sharing!
~jules
Would it be possible to use shortening in place of the butter? (I’m out of butter at the moment, and want to make these NOW lol)
Hi Linda, I apologize that I didn’t see your question until now … which is obviously not when you were baking these gluten free buttermilk biscuits! What did you end up doing? You could exchange shortening for butter, but the flavor will be different and the dough will be drier, so you’ll need to adjust the moisture by adding more milk to the dough to get it to hold together. I hope that helps for next time!
~jules
Well I didn’t see that you had responded lol! I’m about to make them *with* butter now, will update when done but I have no doubt they’ll be YUM!
Can I make the dough a few days a head of time? We are traveling and thought this might be easier than making it there.
Hi Debbie, good question. I imagine you could make it and freeze it; not sure I would keep the dough in the fridge for several days, though overnight would be ok. I hesitate to recommend doing it without trying it myself first! Could you freeze the dough and travel with it that way?
~jules
Can I use liquid buttermilk. I just bought it thinking that was the ingredient,,😬
Hi Karen, the buttermilk powder (or milk powder) isn’t to be reconstituted in this recipe, unfortunately, but you could use it in place of the 1/2 cup half and half or creamer! Even more buttermilk-y goodness!
~jules
Can someone tell me why you would add Jello pudding mix into the recipe if you’re doing dairy free? I know this is in place of having a dairy dry milk added, but why a pudding mix? There’s not even a non-dairy powder in the mix.
Hi Michelle, the non-dairy pudding mix is in place of buttermilk or milk powder and helps to give some structure and added “chew” to these biscuits. I used to use a potato-based non-dairy milk powder that worked great, but they don’t manufacture it any longer, and I haven’t loved the results with other non-dairy milk powders I’ve tried, so the pudding mix is the next best option; you could also use potato flakes instead. Hope that helps answer your question!
~jules