Gluten Free Biscuit Recipe with Garlic and Herbs

finished gluten free biscuits recipe with garlic and herbs featuring biscuits piled on a bread plate

Gluten Free Biscuit Recipe with Garlic and Herbs

4.79 from 32 ratings

This is an easy gluten free biscuit recipe made with buttermilk and flavored with garlic and herbs. Simple directions and few ingredients produce light, flaky, and flavorful biscuits!

Prep Time: 15

Cook Time: 15

Additional Time: 30

Total Time: 1

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
½ teaspoon 2 g garlic powder
1 Tablespoon fresh rosemary minced
1 Tablespoon fresh parsley minced plus more for garnish
6 tablespoons 87 g unsalted butter, cubed and very cold
¾ cup 188 ml buttermilk, cold + 1 tablespoon, divided
1 tablespoon butter melted

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, baking soda, and garlic powder to a large bowl and whisk together. Whisk in the minced rosemary and parsley.
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. Add an additional tablespoon buttermilk as needed to moisten all of the flour/dry ingredients.
Turn the dough out onto a floured surface and gently 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 ½ -inch biscuit cutter there will be about 11- 12 biscuits total but will depend on how thick you cut them.
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.
Once baked, brush the tops of the biscuits with the melted butter and sprinkle with additional parsley, optional.
Serve warm or room temperature.

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.