The Best Gluten Free Buttermilk Biscuits

This is the best recipe for gluten free buttermilk biscuits! These biscuits are light, fluffy, with amazing flavor and texture. They've got a nice crisp bottom and beautifully browned top. If you've been missing true biscuits since starting a gluten free diet, this is the recipe you need to try! This post is full of gluten free baking tips plus a recommendation for the best gluten free flour blend for these biscuits. #glutenfree #biscuits #glutenfreebiscuits #glutenfreebaking #glutenfreerecipes

The Best Gluten Free Buttermilk Biscuits

4.64 from 134 ratings

These simple gluten free buttermilk biscuits are light and flaky with a soft interior and crisp bottoms. They're quick and easy to make any night of the week.

Prep Time: 15

Cook Time: 14

Chill Time: 30

Total Time: 59

Servings: 12 biscuits

By: Sharon Lachendro

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Ingredients

2 cups gluten-free flour blend see notes
1 teaspoon xanthan gum omit if your flour blend contains it
1 teaspoon 6 g fine sea salt
1 tablespoon 12 g baking powder
½ teaspoon 3 g baking soda
6 tablespoons 87 g unsalted butter, cubed and very cold
¾ cup 188 ml buttermilk, cold + 1 tablespoon, divided

Instructions

Preheat oven to 425 degrees and grease a baking sheet or line it with a silicone baking mat or parchment paper.
Add the gluten-free flour, xanthan gum, salt, baking powder, and baking soda to a large bowl and whisk together.
Add the cubed butter and cut in with a pastry cutter or two forks until it resembles coarse crumbs.
Stir in ¾ cup buttermilk and mix until just combined.
Turn the dough out onto a floured surface and pat into a rectangle. Fold the rectangle into 3rds and turn the dough a half turn. Then flatten into a rectangle until the dough is about a ½-¾ inch thick.
Cut the dough with a 2 ½ inch biscuit cutter and place the biscuits on the prepared baking sheet, the edges of the biscuits should be touching.
Re-roll the dough as needed (by stacking the scraps and flattening). If using a 2-inch biscuit cutter there will be about 12 biscuits total.
Refrigerate the biscuits at least 30 minutes to ensure that the butter stays nice and cold. This is especially important if your house/kitchen is warm and humid.
Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk then bake for 12-15 minutes or until the biscuits are browned and baked through.

Notes

For the best results, I highly recommend using Cup4Cup in this recipe. I used 274 grams of Cup4Cup flour and omitted the xanthan gum listed in the recipe.
Be sure to cut your butter into the dough until the pieces of butter are fairly small. If the butter bits are too big, they won’t incorporate into the dough well and the biscuits will come out denser.
Try to work the dough as little as possible to keep the biscuits from being flat and tough.