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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Do you have a ‘substitutions’ list or chart? I am looking to change the powdered milk
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
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
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!!!
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
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
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
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!
Hi Maria, take a look at my article on gluten free flours for a homemade blend. Hope that helps!
~jules
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
Any substitute for sour cream?
Hi Linda, you could use any plain yogurt for sour cream (coconut, almond, etc.) – will that help?
~jules
So is this the company that stole Jules’ business from her?
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!!!
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!
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!
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.
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 [email protected] and we’ll walk through them with you!
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!
That’s wonderful, Deb! Such a great compliment!