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 (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?

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.

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!).

gluten free biscuits gfJules


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.

gluten free biscuit dough cut

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 rough pasty methodThe net result? Gorgeous, light, fluffy and airy gluten free buttermilk biscuits just like you’ve been craving!

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 with jam gfJules


Gluten Free Buttermilk Biscuits Recipe

Gluten free buttermilk biscuits with jam sized

5 from 12 reviews

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


  • 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 powdered Coconut Milk) OR almond meal (not preferred)
  • 4 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks) – cut into small cubes and frozen or frozen and grated
  • 1/2 cup half and half OR liquid non-dairy creamer (So Delicious® Coconut Creamer) or non-dairy milk like almond, coconut or organic soy (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.


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.

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 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)

Breakfast, tea time or dinner, these biscuits are the perfect addition!

Pin for later!

Breakfast, tea time or dinner -- these easy gluten-free, egg-free, yeast-free biscuits are the perfect addition! Gluten Free Biscuits Recipe, 1 of GF expert Jules's most popular recipes! |gfJules Gluten Free & Vegan Flaky Buttery Biscuits! So quick & easy - perfect for breakfast, tea or dinner! gfJules

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.

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147 thoughts on “Gluten Free Buttermilk Biscuits Recipe

  1. Omg amazing! I just made them tonight. I haven’t had a gluten free biscuit and I had to go Gf almost two years ago and it hit the spot. The flour is expensive but it is worth it. I’ve also done chocolate chip cookies and sugar cookies and they are awesome as well. So nice to have flavor back in my life!

  2. My son who doesn’t need to eat gluten free loved these biscuits! Thank you for your great recipes for my other son who has celiac disease. He has done without so many things that he used to eat before we knew what was going on. Now he doesn’t haven’t do eat differently from the rest of us!

    • Exactly, Trish!!! That’s the way it’s SUPPOSED to be! I’m so happy they BOTH loved the biscuits and they can share them together from now on, without one feeling left out or different. Life is a much happier place when you share experiences with others!! Thanks so much for taking the time to let me know!

    • Always, Jenna! We don’t do dairy so you know the recipes on my site will work without traditional dairy. Happy it was useful to you!

  3. Jules, this recipe is so good, my non gluten free friends and family can not tell these are gluten free! I always double the recipe for leftovers. I wrap each cool biscuit individually, put in a freezer bag and freeze. When I want one all it takes is unwrap, put on a small plate, microwave for 15 seconds, turn it over and another 15 seconds, awesome. Your is the only recipe that actually tastes like a real one! Thanks for all your testing, and flour blend!

    • Oh Roberta that makes me SO happy to hear! And how smart of you to make extra and freeze them! I’m going to have to do that next time I make them!!!

  4. Hello! love your recipes! I’ve seen you sometimes use vegan protein powder as powdered buttermilk substitute, would that work here as well? Any vanilla flavored vegan powder would work? Thank you!!

    • Hi Brenda – yes, I think it would work well here, too. Choose a powder that actually tastes good by itself, as it will impart a flavor in these delicate biscuits. Enjoy!

  5. Another successful recipe!! These were easy to make and quite delicious! Thanks for such fantastic recipes and a phenomenal product!

  6. Pingback: Gluten Free Buttermilk Biscuits Recipe - Best easy cooking - Best easy cooking

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  8. So Wonderful! First time biscuits were flaky and rose fairly well (especially vs my previous gf recipes which were generally rocks). Definitely recommend.

    • SO happy you loved these biscuits! It’s such a wonderful gift to get flaky biscuits back, isn’t it? Seems like most GF biscuits are like rocks or hockey pucks. At least now you have real biscuits back in your life!

  9. Pingback: Eats & Drinks | 6 Gluten-Free Baked Goods Recipes to Try

  10. I made the biscuits tonight because we wanted breakfast for dinner. They were beautiful and delicious! I might use less salt next time as they were a bit salty but that’s my preference as I just don’t care for the taste of salt. We had biscuits and gravy and enjoyed every bite. Thank you for the recipe!

    • YAY for breakfast at dinner! I’m so glad you tried the recipe and loved it. And yes, you can easily cut back on the salt, especially if you’re making biscuits and gravy.

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

  12. 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!