Gluten Free Buttermilk Biscuits Recipe

Gluten Free Biscuits and jam

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!

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!

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! You’ve just got to trust me and TRY IT!

customer photo gluten free biscuits

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.

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!)


Customer Photo of gluten free biscuits mickey mouse shapes
We were supposed to be leaving for Disney World today. So, what do you do when you can’t go to Disney World? You and the kids make Mickey biscuits with GF Jules flour. These biscuits always come out amazing! Thank you for your expertise and development of this awesome product!


gluten free biscuits with jam gfJules

If you’re into SUPER EASY with only a few ingredients already in your pantry + gfJules Flour, of course, check out Karen at Healthy Gluten Free Family’s 7 ingredient Gluten Free Biscuit Recipe for another Drop Biscuit option!

To see the full-octane BUTTERMILK (dairy) version of this gluten free recipe, check out Michelle at My Gluten Free Kitchen’s site for the recipe!

Yield: 6-9 biscuits, depending on size

Gluten Free Buttermilk Biscuits Recipe

Gluten free buttermilk biscuits with jam sized

Light, airy, flaky, buttery ... all the things that belong in a biscuit -- these Gluten Free Buttermilk Biscuits have them, even dairy-free!

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes


  • 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 not reconstituted 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)**
  • 4 Tbs. butter or non-dairy alternative (Earth Balance® Buttery Sticks) – cut into small cubes and frozen or frozen and grated
  • 1/2 cup buttermilk OR half & half OR liquid non-dairy creamer (like So Delicious® Coconut Creamer) OR non-dairy milk like almond, coconut, hemp or organic soy (add more milk, if needed, until the dough holds together without crumbling but isn't wet and sticky)
  • 1/2 tsp. apple cider vinegar (only if not using powdered buttermilk)
  • 1/2 cup sour cream, dairy or non-dairy (like Kite Hill Vegan Sour Cream) OR plain yogurt, dairy or non-dairy
  • milk (dairy or non-dairy) to brush on tops before baking OR may use egg wash of one full mixed egg + 1 Tbs. water


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/coconut 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 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 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)


**For dairy-free powdered milk options:

Coconut Milk Powder

Vanilla Pudding Mix

Nutrition Information



Serving Size


Amount 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.

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

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

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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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  1. 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!!!!

    • 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!

  2. 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?

    • 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!

  3. 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!

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