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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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
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
Can this recipe be doubled?
Hi Trudy, absolutely! Enjoy the yummy biscuits!
~jules
These genuinely look like delicious southern biscuits! Live this gluten free dairy free option. ❤️
YES! They’re so yummy – I hope you get to try them soon, Ashley!
~jules
Thanks for sharing! Do they stay fluffy overnight?
Hi Vanessa, they do stay nice overnight but I usually warm them the next day; you don’t have to, though. Happy baking!
~jules
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
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
Is there a substitute for the sour cream/non dairy yogurt? Cannot find any. Thank you!
Hi Ritu – you can use whole milk or cream, but the consistency will be a little different. Should still work out ok though. Good luck!
~jules
A lot of countries carry a thick creme fraiche which is like a milder sour cream.
Or as others have said, plain Greek yoghurt would probably be better than milk as a substitute.
agreed Susan. Thanks!
~jules
Does the almond meal listed in the recipe actually mean almond milk?
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
The ingredient listing says almond MILK is an acceptable substitute. Can you clarify? I don’t see almond MEAL referenced
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
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.
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.
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
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!
Hi Mandy, have a look at my article on GF flours with a recipe to make a blend without corn. I hope you like the recipe!
~jules
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!