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.
Pin for later!
Another wonderful recipe!!! They came out gorgeous and delicious! Perfect for my Thanksgiving dinner.
Oh MY! Those are so beautiful, Joyce!!!! They will be the perfect thing for Thanksgiving dinner and for leftovers the next day (if there are any left!!)!!
~jules
Thank you! 🥰
Hi Jules! First let me say that I am not even close to a successful baker. But still, I tried these rolls. As you can see by the photo, they look picture perfect. But, they are uncooked inside, also see the photo. I know my oven is messed up so I preheat to 10+ degrees more than what the recipe calls for and I watched it closely during the baking of these biscuits, and they still came out uncooked . HELP? I am at a loss. I even measured the flour to 135 grams per cup. I had to add about 4 tbs of milk as the dough was dry and crumbly. It was slightly wetter than your video, but it did not stick to the silpat or the cutter, or my fingers too much.
Any ideas or advice? I love your flour. I can make pierogis perfectly, but I cannot make rolls!!!!
Hi Elaine, I’m so glad you’re loving my gfJules Flour (and so happy to hear you’re making gluten free pierogi like a champ!) and yay! for taking the time to watch the video! Your photo didn’t come across so I’m flying a bit blind here, but from your description, I have a few ideas. First off though, let’s start with the ingredients that you added. Glad to hear you were able to weigh the flour because that can be a huge variable, but there are a lot of other ingredients in this recipe, so what brands and ingredients did you choose to use? Milk powders, creamers, sour cream, etc? How thick was the dough? Did they rise a lot, just not cook in the middles? Did you pat them out and then cut or did you do the multiple fold over method? Let me know some of this info and let’s go from there! You can also always email [email protected] and we can converse via email if that’s easier.
~jules
Love the taste! I think I rolled mine 1/2” instead of 1” because they didn’t rise much but I will definitely make them again!! This is a pic of the leftover dough, I made a totally of 10 biscuits.
So glad you loved them, Melinda!! Thanks so much for sharing a picture!!!!
~jules
This is the best flour that I have ever used. Every thing that I make is fantastic. Thank you so much. I am so happy for your videos.
Awww, that makes me so happy to hear, Judy!!!! Thrilled to know you are a happy gluten free baker with my gfJules Flour!
~jules
Made Buttermilk Biscuits just now with my Jules G-F All Purpose Flour. Words are not found to tell how happy, thrilled, delighted, excited I am!! I’ve never made better biscuits!!! I used real butter. Skipped the dry milk. Added heavy whipping cream when forming the dough, probably 3 or 4 Tablespoons. Reminder of recipe was followed. So delighted with this flour! Delicious results with NO TUMMY TROUBLES! Jules, you have blessed my life. Thank you so much!!!
Oh Marilyn, that is music to my ears! I’m thrilled to hear that you are in gluten free biscuit heaven over there! Thanks so much for taking the time to share the modifications you made – I’m sure they’ll prove useful to others, as well!
May all your baking be so happy!!!
~jules
I love your biscuits. However I ran out out the dried buttermilk and have been unable to find dried milk of any kind. Is there any thing that can be substituted?
Thank you for your help
Karen Brown
Hi Karen, so happy you are loving my gluten free biscuit recipe!!! As for replacements for dried milk powder … this is a tough time to try to find lots of random ingredients, I understand! Do you happen to have any vanilla pudding mix? I know that sounds crazy, but it should work! Otherwise, mashed potato flakes or grind up gluten free oatmeal or even almond meal could work in a pinch. None would be quite the same, but they could offer a bit of “chew” like the milk powder does. Let me know what you find!
~jules
I’ve carefully followed this recipe three times and used Jules’ flour, but the biscuits didn’t work out for me. When baking GF cookies, cake, quick bread, etc., my oven produces the expected results. I’m puzzled.
Hi Carole, I’m wondering what might have gone wrong. Can you tell me what exactly didn’t work about the biscuits?
~jules
Just curious…what possible difference could it make if you twist the biscuit cutter? (it is really hard not to do that after 40+ years of biscuit making.)
Thanks!
Hi Virginia, old habits are hard to break — I hear ya! By twisting the biscuit cutter, it effectively seals off the sides of the layers, pressing them together and making it harder for them to separate when they rise. You’ll get a better rise out of each layer if you do not twist the cutter. Not to say that you won’t still have layers if you twist the cutter, but you’ll have layers that rise higher on the sides if you don’t twist. Enjoy!
~jules
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! I’d love to post a picture!
Aw, Krista, you’ve turned a negative into a positive for sure! I would LOVE to see a pic! Please send to [email protected] and we’ll add it to the post!!!!
~jules
OMG – get past that they don’t brown as well as other biscuits, they are delicious. Even my Non GF husband loves this recipe!
Oh yes, Twila, and don’t wait for them to get super brown or they’ll be over-cooked (butter or oil on top can help, or even an egg wash)! Glad you and your non-GF hubby are loving the recipe — sounds like you nailed it! Here’s to great gluten free biscuits!!!
~jules
Can theses be place in freezer for use later? I was hoping to make ahead of time for camping trips.
Can you use buttermilk instead of the powered
Hi Megan, the powdered milk should not be reconstituted in this recipe, so using actual buttermilk in place of the powdered milk won’t work. That being said, you could use buttermilk in place of the 1/2 and 1/2 liquid in the recipe, though. I hope that helps!
~jules
I have made these twice. I added 1 tsp. cream of tartar. This is a trick I learned about making cut out sugar cookies. It works well for both. The biscuits are nice & soft. They are delicious.
Nice tip, Carolyn! I’ll give that a try next time!!!
~jules
Let me know what you think after you try it.
Hi Jules!
I’m making your gf biscuits for Christmas brunch. Can I make them, put on baking sheet,& transport them to my daughter’s for baking? Wasn’t sure how far ahead they can be made before baking. Also, can I use ice cream scoop instead of using biscuit cutter?
Have to tell you how I love your flour!!!
I’m always substituting your flour in many of my recipes 🤗
Thank you!!!
Hi Deb, so glad you’re loving my gfJules Flour in your recipes!!!
Regarding biscuits, you can absolutely make them and transport to your daughter’s to bake later, just wrap them well with plastic wrap to keep them from getting dry. To use an ice cream scoop is fine, but they’ll come out like drop biscuits. If you want them to look like layered, flaky biscuits, you’ll need to use a sharp cutter and push straight down. Either way, yum! Happy holidays!
~jules
Would coarse Kosher salt work to replace the coarse sea salt? BTW, absolutely wonderful flour & truly enjoyed the pull-apart rolls at Thanksgiving! Planning on making these for Christmas morning!
Hi Lisa, so glad to hear you loved the pull apart rolls! YAY!!!!
And yes, coarse kosher salt will work fine here (that’s actually what I mostly end up using!). Happy holidays!
~jules
These biscuits are delish and easy to make. Do make sure you read the whole recipe first before starting. I forgot to add the sour cream and the batter wouldn’t stick together. I figured it all out and started over. Jules flour is the only one I use. It is fantastic. I’m celiac, but my husband is not. He stopped complaining after I discovered Jules flour. YUM!
What a wonderful testimonial! So happy you are BOTH happy, now that you’ve found my gfJules Flour (and this biscuit recipe!).
~jules
Jules; About 6 years ago I discovered Expandex Tapioca Starch/Flour and now from time to time I use it in place of your All Purpose blend with remarkable results,
Yesterday I made a dozen GF baking powder biscuits and today they are all gone between the two of us.I just ordered 10 pounds of yours and five pounds of Expandex from Amazon.
Do you ever use Expandex.?
Hi John, I used to use Expandex but don’t use it anymore. There were inconsistencies in results and the manufacturer was unable to figure out what was causing the problems or to fix them. I now use three different modified tapioca starches in my products — some are better for certain applications than others. There’s no need to add Expandex to any of my products, so hopefully you can return the product to Amazon! I can’t wait to hear what you think of my blend and mixes and the fact that you don’t need to add anything!
~jules
This is my go-to for everything! I use Greek yogurt instead of sour cream, and I’ve used buttermilk instead of half and half, and not matter what, it comes out perfect as long as I don’t overwork it!
So good to know all those ingredients work well too! Thanks so much for coming back here to share and to rate the recipe. SO happy you’re loving these biscuits!!
~jules
These biscuits look so flaky and good. I can’t wait to try this recipe!