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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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 [email protected] 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.
So glad they exceeded your expectations, Linda!
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?
Luci – that sounds divine!
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 ! 
Oh Kathy that is so wonderful!! I’m thrilled you’ll be back baking all your favorites for your family again! Here’s my cinnamon rolls recipe, if you want to give it a go – or let me know how yours turn out! Congratulations on bringing yummy favorites back to your table again, gluten-free!!!
The link for the cinnamon roll recipe isn’t working
Hi Toni,
I’ve updated the link, but here it is again: https://gfjules.com/recipes/gluten-free-cinnamon-sticky-rolls-recipe-oven-or-crock-pot-method/ You can also search my recipes for any recipe like this by using the search bar. Enjoy the recipe!
~jules
Toni was requesting a corrected link for your cinnamon rolls recipe. This comment thread on your biscuit recipe was moved with the post when you changed web addresses but the links in the comment threads were not updated, naturally. If your new website has the cinnamon roll recipe, that’s the link that’s requested.
Thanks, Lee – I’ve updated it. You’re right that the links in the comments weren’t migrated over. Just haven’t had time to tackle all those yet!
~jules
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.
Oh Rivkah, that IS a high compliment!
So glad everyone enjoyed the recipe and that your subs worked well!
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…
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!
Good Lord, woman – this recipe and the biscuits are phenomenal!
Fantastic! So glad you loved them!!!!
Hi Jules! Can you substitute coconut milk (full fat?) for the non-dairy creamer? Thanks!
I would love to make these using actual liquid buttermilk, not the powder. How would I do that?
Hi Jennifer – you could replace the half-&-half with buttermilk if you like, but the powdered buttermilk really helps give the biscuits body.
do you have a recipe for dropping a biscuit onto a stew for cooking it???? I do use your flour.
Hi Bernie, just use my biscuit recipe and follow the directions, but put the dough on top of your stew or chili then stick it in the oven to bake as if they were on parchment paper. Here’s a video I did on FOX News DC showing how I did it!
Just made these. Brushed the tops with a little half & half and sprinkled with a little sea salt. They were amazing!
Wonderful, Susan! So glad to hear it!
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.
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?
Hi Barbara – I would actually use my Cinnamon Sticky Rolls dough for the Monkey Bread instead. It should be totally delicious!!! Here’s the recipe: https://gfjules.com/recipes/
Let me know how it turns out!
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!!
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.
Awesome, Charlotte! So glad to hear it!
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.
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!
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.
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!
LOL Amy – Don’t know how I mixed THAT up! I watched all the speeches, too! At least biscuits are apolitical!
Jules,
You were not mixed up, you were correct. I felt the need to let you know!
Trish
Thanks, Trish!
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!