Gluten Free Buttermilk Biscuits Recipe

Gluten Free Buttermilk Biscuits Recipe

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.

Gluten free buttermilk biscuits with jamIn 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!

And the fact that this recipe is SUPER easy 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!

andreas gluten free biscuits made with gfJules flour

 

Stock up on my #1-rated gfJules Flour today!

Linda Clifford's gluten free biscuits

Here’s a peak at another reader’s gluten free buttermilk biscuits made with gfJules Flour and using powdered buttermilk. So light and fluffy!

 

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.

gluten free biscuit al madrigalIn one of my favorite episodes, the crack reporting team on Jon Stewart’s Daily Show 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?

gluten free biscuits close up with jelly

Check out those gorgeous flakey layers of these gluten free biscuits!

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.

gluten free biscuit video clip.JPG

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 gfJules Flour works even better!).

gluten free biscuits with jam and tea

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!

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.

gluten free biscuits on plate

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!

Linda C's gluten free biscuits and butter

“Shocked & Smiling. I’ve tried making GF biscuits a dozen different ways – with packaged flour mixes and homemade blends. When this recipe came in, I almost didn’t try it. I’m so glad I did. It actually works. And that’s coming from a Southerner who grew up in a family of expert biscuit-makers. They all turned out great. The next test will be grilling the leftovers tomorrow morning. Thank you, Jules – boy, did you make my DAY!”

 

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!)

gluten free biscuits on tray

Print

Gluten Free Buttermilk Biscuits Recipe

Gluten free buttermilk biscuits with jam sized

5 from 3 reviews

  • Author:
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 30 minutes
  • Yield: 6-9 biscuits, depending on size

Ingredients

  • 2 cups 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 OR powdered dairy or non-dairy milk NOT reconstituted (Vance’s DariFree™ Non-Dairy Milk Alternative) OR almond meal (not preferred)
  • 4 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks) – cut into small cubes and frozen
  • 1/2 cup half and half OR liquid non-dairy creamer (So Delicious® Coconut Creamer) or higher fat non-dairy milk (depending on the viscosity of the milk you choose, you may need to add more — add more milk until the dough holds together without crumbling but isn’t wet and sticky)
  • 1/2 tsp. apple cider vinegar (if not using powdered buttermilk)
  • 1/2 cup sour cream, dairy or soy OR plain coconut yogurt (So Delicious® Plain Coconut Yogurt)
  • milk (dairy or non-dairy) to brush on tops before baking

Note: reader Liz B. shared these ingredient substitutions that also worked great, if you don’t have the ones listed above:

I went to make biscuits and had no creamer! I used unsweetened vanilla almond milk instead and added a quarter teaspoon of Apple cider vinegar for good measure. I also use Greek yogurt instead of sour cream. I love these biscuits, they have become a weekend ritual.

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 until you achieve the consistency of coarse meal — do not over-process.

If not using powdered buttermilk, add apple cider vinegar to measured half and half /creamer/coconut milk.  Add 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 your preferred milk, one tablespoon at a time until the dough holds together 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.

gluten free biscuit dough cut

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.

Gluten Free Biscuits rough pasty method

Transfer each cut biscuit to a parchment-lined baking sheet and prick the tops with a fork a few times. Brush each biscuit with egg wash or milk, and lay a thin pat of butter or dairy-free alternative on top, if desired, before baking.

Bake for approximately 12-14 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)

This gluten free buttermilk biscuits recipe makes biscuits that rival any gluten-full ones. Tall, flaky & so easy to make. Fool everyone comfort food.

 

Gluten Free Biscuit Recipe Pin gfJules.comThis gluten free buttermilk biscuits recipe makes biscuits that rival any gluten-full ones. Tall, flaky & so easy to make. Fool everyone comfort food.

119 thoughts on “Gluten Free Buttermilk Biscuits Recipe

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  1. Jules, where would I find powdered buttermilk? Can’t wait to make these! Thanks for another fab recipe!

  2. This is one of the best GF biscuit recipes!!! I was wondering though if you might have any insight as to why mine wouldn’t rise or be as flaky as the one in your picture? I followed the recipe pretty much to a T except for not using frozen butter and using light sour cream.

    • HI Desire, I’m so glad you love the recipe! Next time try making the biscuit dough thicker and following the directions that way. Meaning, when you put the biscuit dough on the baking sheet, make sure it’s at least 1 inch tall. You may have to bake them a little longer. Let me know how it goes!
      ~jules

  3. Hi Jules. This is my first time trying biscuits, and while have used your flour for MANY years, and I am no cook or baker, I found this pretty easy to make an they turned out GREAT! I used the SO Delicious creamer and yogurt, Vance’s powdered milk, and apple cider vinegar, and made dough by hand. They were great! Even coming from me! Thanks for all you do and share with us

    • Oh Sandy, that makes me so happy to hear! Maybe you’ll feel emboldened to try some other recipes now, too! So happy for you to have great biscuits back in your life now! Thanks so much for taking the time to let me know.
      Happy baking!
      ~jules

  4. Jules, the biscuits were good. I used the quick method but they were still a little doughy/chewy. I used the food processor to mix dry ingredients and butter trying not to over process. I used dairy free yogurt instead of sour cream. What could I have done differently?

    • Hi Patti, I find that making this dough by hand is easier to control how much you actually end up working the dough. I’d suggest making it that way next time, instead of with the food processor. Also, freeze butter in small chunks before adding in, and use some of the salt ingredient as larger sea salt — both of these techniques help to add more layers to the biscuits as they rise. Let me know how it goes next time!!
      ~jules

    • Hi Vanessa, they do stay nice overnight but I usually warm them the next day; you don’t have to, though. Happy baking!
      ~jules

  5. Hello, I don’t often make comments but I find myself doing just that after having made these biscuits. VERY GOOD!! I’m not a cook to begin with but I’m needing to now learn how to since I have many allergies and have to make everything from scratch. I ordered the gfjules flour from Amazon and this is the first thing I’ve made using it. I even made a couple of substitutions and they were really good. I’ve eaten nearly all of them!!!😶 am a new fan, thanks.

    • That’s so wonderful to hear, Rhonda! I’m thrilled that you took a chance and ordered my flour, and even more excited that you tried it on this recipe! There’s nothing like a great biscuit! Congrats and happy baking!
      ~jules

  6. Hi Jules,

    Absolutely love your flour since being diagnosed with Celiac!

    Question on the powdered buttermilk: If I’m going the all dairy route (regular milk, butter, sour cream, etc.) do I need the powdered butter milk, the vinegar AND the half & half? I’m confused by “If not using powdered buttermilk, add apple cider vinegar to measured half and half /creamer/coconut milk.”

    I’ve “made” buttermilk before using vinegar + milk, so I wasn’t sure if the powdered buttermilk was still required in this case. It sounds like, but just wanted to be sure. Thank you so much!

    • Hi Cait – I’m so glad you’re loving my flour!!! I’m sorry I didn’t see this comment earlier – I hope I’m catching you in time to make them!
      The full octane dairy route is one that requires buttermilk. If you don’t have buttermilk powder you’ll want to add vinegar to the liquid creamer/half and half/coconut milk to turn it (like buttermilk). Either way, the powdered milk is used as a separate ingredient entirely and is not reconstituted (in other words, add as a powder). I hope that helps explain it! Enjoy the biscuits!!!
      ~jules

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    • Hi Kathryn – the ingredient listing is for a dry ingredient like milk powder (not reconstituted) and almond meal is an option, although the dry milk powder is preferred. Make sense?
      ~jules

        • Hi Stephanie, thank you for pointing out that misspelling. It’s so weird because it was misspelled before and fixed and now it’s back again like the website reverted to a back up version or something. I don’t know, technology and me don’t get along. Just leave me in the kitchen! LOL! Anyway, it’s dry milk powder OR almond meal if you don’t have dry milk powder. I hope that clears it up!
          ~jules

  11. I just made my third batch of muffins from your wonderful muffin mix and these are the best yet. I added two tablespoons of “dough enhancer” to the mix before starting. I added 3/4-cup mashed banana, 1/2-cup applesauce and three (3) eggs (instead of two). And then I pushed one blueberry into each unbaked muffin. I always use half-size muffin tins.

  12. My son is very gluten sensitive, cannot tolerate Earth Balance spread, and is vegan. These biscuits (using my own non-dairy butter sub which is mostly coconut oil) and pizza crust are the two reasons we ALWAYS use jules flour (the real, authentic, original, jules blend!) Even though I’ve tried a variety of egg substitutes for some recipes that use eggs, they’re not the same. If you have no issue using eggs and butter/Earth Balance, plan to make ALL the recipes. You won’t be disappointed. Go ahead and buy a big bag. It lasts for years.

  13. I’m making these for niece who has celiac. I was wondering if I can cut out the biscuits and freeze them so my sister can pop a couple of them in the oven when needed?

    • Hi Ivana, you could absolutely do that! I’m not sure how long to tell you they would need to bake that way, but I’d recommend letting them come closer to room temp before baking. Enjoy!
      ~jules

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  16. Jules, hi! I so want to try this recipe, I’ve been burned by biscuits before 😉 I am allergic to corn, so I can’t do the gfJules flour. Is there another blend that you would recommend? Thanks!

  17. My go-to recipe for GF biscuits. Everyone likes them. I make them once a week and freeze so I can grab a couple and have them warm and fresh whenever I want. Thanks!

  18. Again….. I hesitated making the biscuits because I looked at the ingredients and wasn’t sure how they would be…… I should know by now that every recipe I have ever tried that you have is amazing…… the biscuits are the BOMB!!!! Thank you for making us feel “normal” !
    Watching the video helped a ton!

    • SO glad you went for it, Koren! And even more glad that you loved the results! Thanks for taking the time to let me know. Enjoy those biscuits!!!
      ~jules

  19. If you are using lactose free milk (not powdered) instead of the powdered buttermilk and the half and half, would you increase the vinegar since you are using two substitutes? Also, will it work with lactose free milk in place of the half and half or do you need to adjust something else?

    • Hi Jenny, you can’t replace powdered milk with a liquid — the powdered milk here is not to be reconstituted. You can use almond meal in it’s place, if you prefer — this ingredient is primarily for stability and to help prevent gumminess. The lactose-free milk will be an ok substitute but don’t use skim or fat-free; there will be some texture difference, but the taste should still be good. I hope that answers your questions!
      ~jules

  20. Shocked & Smiling. I’ve tried making GF biscuits a dozen different ways – with packaged flour mixes and homemade blends. When this recipe came in, I almost didn’t try it. I’m so glad I did. It actually works. And that’s coming from a Southerner who grew up in a family of expert biscuit-makers. For options, I used non-fat dry milk, half & half (with the gfJules Flour). I did have to add extra half & half because the mix was too dry. Used a 2.25″ cutter. I baked 4 separated and 4 with sides touching, because I like a soft side, and put the pat of butter on top. They all turned out great. The next test will be grilling the leftovers tomorrow morning. Thank you, Jules – boy, did you make my DAY! I have pics if you want them. Woott!!!

  21. the issues of attempting to really eat gluten free can be taxing.
    Because I am an O+ Blood type — I lost 15 # on the Eat Right 4 Your Blood Type Diet in 3 1/2 months, very carefully & then lost another 9 # on the
    Haylie Pomroy “Fast Metabolism Diet” — BOTH eliminate ALL FLOUR, peanuts,corn, wheat, rye, oats, barley, soda pop, pop corn, whole + white breads , + any doughnuts, pies, pastries, etc.
    The worse part, I keep KOSHER and I’m LACTOSE INTOLERANT + I can’t eat
    anything that is Coconut – just kills my system.
    What’s the substitute for coconut ?

    • Hi Barry – sounds like you figured out right away what was ailing you! Congratulations!!! As for the coconut creamer, just use non-dairy milk like almond milk or soy milk or something like that; I don’t recommend rice milk as it’s very thin. This will affect the recipe a bit, but they should still turn out. For yogurt, just find a non-dairy, non-coconut yogurt you like. If you can do soy, soy sour cream could work here, too. Best of luck!!!
      ~jules

  22. Very excited to try these biscuits out! This is one of the few things I have been having a difficult time replacing since my son was diagnosed with Celiac Disease 2 years ago! Since then I have a handle on our day to day stuff (gf house for him) just now jumping into baking… which I was never good at! I feel like you have to be a scientist to bake gf! I stumbled upon your site and fingers crossed your recipes are what I have been looking for!!

    • Hi Shanna, I’m so excited for you to try this recipe! Hopefully with the video and tips, you’ll make these biscuits like a champ! Do you already have my flour blend to use in the biscuits? That’s going to make a huge difference in this recipe and in your GF baking in general – it makes things so much easier and you don’t have to be a scientist when the flour does the hard work for you! Happy baking and let me know how it goes!
      ~jules

  23. Oh my gosh, it’s Christmas day and I have 14 people coming over, but I simply had to write and tell you how much I LOVE these biscuits. I just made a batch for me since no one else is gluten observant. One taste and I was in love! I have tried a few GF recipes that call for almond, coconut, rice, or other flours, but they were gummy and not worth making again. I’ve essentially been bread-free for four years. So happy to have found this recipe and even more this excellent blend of flour!!! I look forward to lots more baking with it!

    • Thank you so much for taking a minute out of your hectic day to let me know, Mary! Hearing your story in the midst of all you have going on, means even more! So happy you’ve found my flour and are loving the results – can’t wait to hear about your other baking successes!!!
      ~jules

  24. Hi Jules,
    Can you tell me if I can use another gf flour blend that I can use for this recipe? I have so many different kinds of gf flours in my house that needs to be used up.
    Thanks so much!

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  28. Hi Jules..I am new with you..I have two daughters gluten free, one is also dairy free…I bought a lot of your products last month..u
    The cookies are wonderful…I added cinnamon chic. Chocolate chips…turned out great…I used the bread mix, but it didn’t rise much…is that normal or did I do something wrong…still tasted good, although a little dense…
    Also, do you have a recipe for a sconce
    Thank you for all your great recipes.

    • Hi Susie,
      I’m so happy to hear you’ve tried several recipes already! I’m sure you already know everything I bake and all my products are dairy-free too, so I’m glad that’s going to be helpful for your girls.
      Have a look at my 18 Gluten Free Bread Baking Tips to see if any of these resonate for a reason why your loaf didn’t rise much. Also, if you haven’t already, next time try using a bubbly liquid like club soda or even gingerale. That helps the bread rise even higher than using yogurt or milk.
      As for scones, I have a couple of great scones recipes! One is my easy go-to scones recipe because it takes about 20-25 minutes start to finish (including bake time!) so it’s able to be made even on school mornings. Add your favorite berries or the cinnamon and chocolate chips you mentioned for the cookies – yum! The other is an oat-based scone that’s totally different but also delicious! Anytime you need a recipe, just go to the “Recipes” Tab and type in what you’re looking for – I should have a recipe for you; if not, let me know what you’re looking for and I’ll add it to my “to-do” list! 🙂
      Happy baking!
      ~jules

      • Thank you so much. I am totally addicted to your products and recipes. God bless you and hope this is a great year for you…

        • Hi Susie, I’m so happy you’re happy! Thanks for taking the time to let me know and blessings right back at you! Wishing you all good things (and tasty recipes!) for 2017!
          ~jules

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    • Luckily this is still me, Donna! The recipes are all mine, but the flour they are now manufacturing (I think they call it “JGF flour”) is not. Thanks for checking!!!

  30. Love the biscuit recipe! Like every other gluten free person, I was so afraid I’d never get another biscuit and then here you are with the solution. What I’d like to know is if this recipe would work for a drop biscuit or is there a reason they should be cut? Thanks!

    • Hi Sara, so glad you tried and loved the biscuit recipe! The benefit to cutting is that it allows the biscuit to rise more than it would from a drop biscuit method, although you could certainly bake them that way. You could also gently stack/layer the dough and then cut through it for even more yummy layers. Lots of possibilities!

  31. Would using organic soy milk powder work in place of the buttermilk powder? I cant bring myself to pay that much for the non dairy milk powder :(

    • Hi Hailey, I really love the results with the Vance’s DairiFree powder, and haven’t had as much success with regular soymilk powder, but I haven’t tried all the brands. If you give it a try, let me know how it goes!

  32. The recipe is 2 cups self-rising flour, 6 tbs mayo, and 1 cup milk. Mix and drop by spoonfuls onto greased baking sheets and bake 12 minutes at 400 degrees. Makes about 12 biscuits.

  33. I found a super-simple recipe (that everyone raved about) for a drop biscuit using 3 ingredients: self-rising flour, mayo, and milk. I thought I could use GF flour and adapt the recipe using your flour, GF baking powder and salt and the other ingredients, but they won’t rise. What else can I do to the recipe to make it rise like it’s supposed to – add more baking powder? Baking soda? Help!

    • Hi Ida, the general rule in gluten-free baking is that you add more leaveners than are called for in a traditional recipe. Thus, if a recipe calls for 1 tsp. baking powder, you would use 1 1/2 or 2 tsp. In a recipe like you’re describing with mayonnaise and milk, the dough will be heavy, so it will need more leavening. As you can see in my recipe, I use 2 tsp. baking powder and 1/2 tsp. baking soda. Perhaps that’s a good place to start in your recipe? You may also need to bake at a lower oven temperature, and I find that putting a metal bowl with hot water into the oven with breads and biscuits can also help. If you have problems with recipes, shoot us an email at Support@JulesGlutenFree.com and we’ll walk through them with you!

  34. I make these biscuits all the time. I actually had some left over on July 4th. My grandkids ate them cold and commented how good they were!

  35. Well, I followed your recipe to a ‘T’ (except I didn’t have course sea salt – thought I did but I didn’t) BUT I didn’t have enough liquid. I was afraid to add more liquid b/c that makes biscuits tough. As a result, I’ll probably be eating these biscuits w/a spoon. I haven’t tried them yet. Can more liquid be added w/out ruining the dough? I’m hoping against hope that these are tasty b/c I MISS biscuits almost more than anything else.

    • Hi Linda – if the dough is too dry, you should add more liquid, without overworking the dough. The coarse sea salt helps to cause more flaking in the dough, which can help it to be lighter in texture. If you have issues with the dough not being wet enough, send an email to Support@JulesGlutenFree.com so we can walk through it with you. Could be the kind of milk you’re using, or other factors. We’re here to help!

      • Thanks……..even though they were ‘crumbly’, they DIDN’T fall apart. I was shocked. I didn’t have to eat them w/a spoon. I’ve got ‘course sea salt’ on my grocery list. I’ll try to add a bit more liquid the next time.

  36. Can I add garlic powder and chedar cheese to the recipe to make the biscuit similar to the restaurant Red Lobster and drop then in the pan without rolling?

  37. I could just cry,these Buttermilk Biscuits are wonderful:)! I pretty much gave up ever having a biscuit again .I would buy the canned one’s for my family ,when I would make biscuits and gravy, and I would have a slice of bread with my gravy yuk! I made B. biscuits tonight with chicken and dumplings and the dumplings turned out just like they used to ! Jules I’m so happy I found you ! For a couple of year now I have wanted to try your flour ! I’m so glad I did Thank You , Thank You :) I can’t wait to try more things my family is begging me to try cinnamon rolls I used to make a big batch of them seven trays at one time before Celiac D. and five loafs of bread at a time ! My family and friends keep asking if I will ever bake again they miss it so much ! But now I have high hopes again. I’M SO HAPPY I FOUND YOU ! :)

  38. Jules,
    These are delicious! I had to substitute soy milk for the half and half, plus I used the powdered buttermilk. My husband who can eat gluten, thought they were “eminently edible” which is a high complement! None of the biscuits survived the first day! Thanks for bringing us another classic we gluten-frees thought we had to sacrifice.

  39. From a Jules Gluten Free Customer:

    In making my biscuits, I use a muffin tin. I have a larger one too, it’s perfect for forming

    Biscuits…I use a ice cream scoop, then I flatten it with my hands, that I have oiled or

    Buttered. They look just like a biscuit…also the larger one, makes perfect buns…

  40. Probably shouldn’t even be thinking of making these yummy biscuits when I am dieting! Can they be frozen? Do you have an idea of the calorie count? Thanks!

    • Hi Karen, I don’t have the calorie count, unfortunately, and it would vary depending on what sour cream you used, etc., but I can tell you that the biscuits can be frozen. Slice them first, if you want to use them for sandwiches or things, and then warm them in the microwave when you’re craving a biscuit!

    • Hi Jennifer – you could replace the half-&-half with buttermilk if you like, but the powdered buttermilk really helps give the biscuits body.

  41. Oops! Well, I messed up the directions but they still turned out! Lucky, I guess.
    I used both the powdered buttermilk and half-n-half with the cidar vin. Guess that’s what happens when I’m in a hurry and sharing my kitchen with hubby to make a big breakfast. :)
    Thanks for the recipe! I will make them again.

  42. My son’s favorite pre-Celiac dessert was a Bubble Loaf (Monkey Bread) recipe that used canned biscuits cut into smaller pieces, rolled in cinnamon sugar, then baked in a bundt pan with a cinnamon syrup poured over and throughout the layered biscuit pieces. Do you think this biscuit recipe could be used in that recipe?

  43. I used to use Bulgarian Buttermilk with Self Rising white flour and cooking oil.I just mixed all together in my bowl, until I got the consistency to just pull away from the sides of the bowl.Then put on floured matt,turned over in flour, and pinched off,and put in pan.Is that to much mixing for Jules flour?I just ordered for the first time and I would love some good biscuits!

    • Hi Sue, that shouldn’t be too much mixing, but you’ll have to add leavening to my flour because it’s not self-rising. Let me know how it goes with your recipe and if you try mine! Enjoy the biscuit baking experiments!!

  44. I have frozen GF biscuits before, but not this recipe. I cook them. let them cool, bag them in freezer bags, thaw, then warm when ready to eat. Very good.

  45. I just bought 3 bags of your flour and can not wait to make these biscuits. Has anyone tried freezing them? Would love to have some ready to put in the oven at a moments notice.

  46. Would you please clarify something for me in regards to this recipe? Can you use “regular” buttermilk or does it have to be the powdered kind? And the apple cider vinegar is only added if you don’t use the powdered milk?

    I’m confused! Thanks!

    • Hi Lisa – I used powdered, not reconstituted buttermilk or powdered milk for this recipe. The apple cider vinegar is used only if not using buttermilk powder, to lend acidity to the recipe. Hope that helps clear things up!

  47. I can’t read the directions for the biscuits because the words are running into each other. Is it possible to fix it or could I access the recipe someplace else? Thank you.

  48. The Democratic National Convention met in Charlotte, not the Republicans. But as a North Carolina resident, I can concur that either party here likes a good biscuit! :)

  49. Do you place the biscuits close together with sides touching or leave space to separate them? I have noticed that biscuit recipes vary when it comes to placement on the baking pan. These sound yummy!

    • Hi Nancy – I let them have room to breathe on the baking sheet, but when I place these on top of a casserole to bake, for example, they are touching and work out just fine. All this is by way of saying that I suppose you could do it either way!