Perfect Gluten-Free Buttermilk Biscuits

For many, the mention of buttermilk biscuits conjures images of cozy kitchens, family gatherings, and comforting Southern charm. These iconic pastries hold a special place in my family’s heart, a tradition we deeply missed after transitioning to a gluten-free lifestyle. Crafting the perfect gluten-free buttermilk biscuit has been a journey of extensive testing and delicious experimentation, and I’m thrilled to finally share a recipe that truly hits the mark. This perfected version delivers everything you crave: biscuits that are incredibly soft, wonderfully fluffy, and packed with irresistible buttery layers that pull apart effortlessly, just like the classic ones my husband cherished growing up. Forget complicated rising times; these golden-topped, tender-centered beauties are ready to enjoy in just 30 minutes, bringing the joy of Southern baking back to your gluten-free table.

Freshly baked gluten-free buttermilk biscuits cooling on a wire rack, showcasing their golden-brown tops and distinct flaky layers.

“They were out of this world! Even my son loved them, & he does not have Celiac. He keeps asking me to make more, so guess what’s for breakfast tomorrow! 😋 😋 😋 Thank you so much! ❤️❤️❤️”

– Anna

If you’ve been a long-time reader of my blog, you’ll know that my husband hails from Knoxville, Tennessee. After years of living in the South and raising two of our children there, I wholeheartedly embraced the rich traditions of Southern cooking. Biscuits, in particular, are an absolute staple, gracing breakfast, lunch, and dinner tables with their comforting presence. This deep appreciation spurred my mission to develop a gluten-free biscuit recipe that not only lived up to the Southern standard but truly excelled. These gluten-free buttermilk biscuits were the first I successfully perfected, and they quickly became a beloved family favorite. While I later crafted an almond flour biscuit recipe as a fantastic grain-free alternative, this classic buttermilk version remains my absolute go-to whenever I crave that authentic, tender, and incredibly buttery Southern biscuit experience. Made with a carefully chosen gluten-free flour blend, ice-cold butter for unparalleled flakiness, and tangy buttermilk for that signature flavor, they bake up beautifully golden, wonderfully tender, and unbelievably fluffy, just like the cherished biscuits we savored back in Tennessee.

Why You’ll Adore This Gluten-Free Buttermilk Biscuit Recipe

Beyond being simply gluten-free, these biscuits offer a culinary experience that will make you forget they’re “different.” Here’s why this recipe will become your new favorite:

Perfectly Fluffy and Tender: Achieving a light and airy texture in gluten-free baking can be challenging, but this recipe consistently delivers biscuits that are irresistibly soft on the inside.
Incredible Buttery Layers: Thanks to the technique of incorporating cold butter, these biscuits boast distinct, pull-apart layers that are wonderfully buttery and melt in your mouth.
Authentic Southern Flavor: The tangy buttermilk and rich butter combine to create a flavor profile that transports you straight to a Southern kitchen, even without the gluten.
Quick & Easy: From start to finish, these biscuits are ready in about 30 minutes, making them ideal for busy mornings or last-minute additions to any meal.
Versatile for Any Meal: Whether served with jam for breakfast, alongside a hearty stew for dinner, or as the base for a savory breakfast sandwich, these biscuits are incredibly adaptable.
Loved by Everyone: Even those without gluten sensitivities rave about these biscuits, proving that a gluten-free dish can be universally delicious.

Mastering Gluten-Free Biscuits: Essential Baking Tips

Baking gluten-free biscuits can be a bit different from traditional baking, but with a few key strategies, you’ll achieve perfect results every time. Follow these crucial tips for incredibly fluffy gluten-free biscuits:

Maintain Extreme Coldness for Ingredients: The secret to truly flaky biscuits lies in cold ingredients. Ensure your butter and buttermilk are as cold as possible. Cold fats create pockets of steam in the oven as they melt, which helps the biscuits rise significantly and form those coveted, airy layers. If your kitchen is warm, consider chilling your gluten-free flour blend in the freezer for about 15-20 minutes before you start mixing.
Freeze and Grate Your Butter: For optimal distribution and flakiness, freeze your butter for at least 10-15 minutes, or even longer, until it’s very firm. Once chilled, grate the cold butter using the large holes of a box grater. This method ensures that tiny pieces of butter are evenly dispersed throughout the dough, melting gradually during baking to create tender, buttery layers throughout the biscuit.
Avoid Overmixing the Dough: This is perhaps the most critical rule for tender biscuits, especially with gluten-free flour. Overworking the dough can develop any natural starches too much, leading to tough, dense, and unappetizing biscuits instead of light and tender ones. Mix the ingredients just until they are combined and a soft, shaggy, and slightly crumbly dough forms. A few dry spots are perfectly normal and preferred over an overly smooth, developed dough.
Handle the Dough Gently: Once the dough is formed, resist the urge to knead it excessively. Gluten-free dough can be more delicate. Instead of rolling, which can compress the layers, gently pat the dough into shape. The folding technique described in the instructions helps build layers without overworking the dough.
Use a Biscuit Cutter Properly: When cutting out your biscuits, press straight down firmly and lift the cutter straight up. Do not twist the cutter. Twisting seals the edges of the biscuit, preventing them from rising high and creating those beautiful, flaky layers. For uniform baking and consistent size, a sharp 2-inch biscuit cutter or even a clean glass rim works perfectly.
Don’t Be Afraid of a Sticky Dough: Gluten-free doughs, especially those with buttermilk, tend to be stickier than their traditional counterparts. This is normal! Resist the urge to add too much extra flour, as this can dry out the biscuits. A lightly floured surface and hands, or using parchment paper, will help manage the stickiness without compromising the final texture.

Fluffy Gluten-Free Buttermilk Biscuits

By:
Audrey Roberts

Yields:
12 Biscuits

Prep time:
15 mins

Cook time:
15 mins

Total time:
30 mins

Freshly baked gluten-free buttermilk biscuits cooling on a wire rack, showing golden tops and flaky layers.

These gluten-free buttermilk biscuits have been perfected to deliver unparalleled softness, fluffiness, and rich buttery layers that pull apart beautifully. Enjoy a taste of the South, made easy and gluten-free!

Ingredients

2 cups gluten-free all-purpose flour, I highly recommend Pillsbury gluten-free for the best results. Note that different gluten-free flour blends can yield varying baking results.
½ tsp xanthan gum, omit if your chosen gluten-free flour blend already contains it.
1 tbsp gluten-free baking powder
1 tsp salt
2 tbsp granulated sugar
1 cup buttermilk, To make your own, add 1 tablespoon of white vinegar or lemon juice to a cup of milk and let it stand for 5-10 minutes in the refrigerator to keep it cold. For a dairy-free option, use almond, cashew, or coconut milk with vinegar.
6 tbsp unsalted butter, for a dairy-free or vegan version, use Smart Balance butter, shortening, or Earth Balance butter.
1 large egg, for an egg-free or vegan option, use Bob’s Red Mill Egg Replacer prepared according to package directions.
2 tbsp gluten-free all-purpose flour (for dusting)

Instructions

Preheat your oven to a blazing 450°F (232°C). This high temperature is key for a quick rise and golden crust on your biscuits. Lightly grease a large cast-iron pan or a standard baking sheet and set it aside.
In a generously sized mixing bowl, combine the dry ingredients: 2 cups of your chosen gluten-free all-purpose flour (Pillsbury is highly recommended), ½ teaspoon of xanthan gum (remember to skip this if your flour blend already includes it), 1 tablespoon of gluten-free baking powder, 1 teaspoon of salt, and 2 tablespoons of granulated sugar. Give these a good whisk or stir to ensure they are thoroughly combined and evenly distributed.
Prepare your butter and buttermilk. Cut 6 tablespoons of very cold unsalted butter into small, pea-sized pieces. Place these butter pieces into the freezer for about 10 minutes to ensure they are rock hard, which is essential for flaky biscuits. If you don’t have buttermilk, create a homemade version by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of cold milk (dairy or dairy-free like almond, cashew, or coconut). Stir gently and let it sit in the refrigerator for 5-10 minutes to curdle and thicken while remaining cold.
Retrieve the chilled butter. Using a pastry cutter or a fork, “cut” the cold butter pieces into the dry flour mixture. Work quickly to prevent the butter from warming up. Continue until the mixture resembles coarse crumbs with small, pea-sized bits of butter still visible throughout. This step is crucial for developing those wonderful layers.
In a separate bowl or measuring cup, whisk together the prepared buttermilk and 1 large egg (or your egg replacer). Pour this wet mixture into the flour-butter mixture. Using a spoon or spatula, stir gently until a soft, sticky dough just begins to form. The critical instruction here is to absolutely *not overmix*! Overworking gluten-free dough will result in tough, dense biscuits. The dough should still appear shaggy and somewhat rustic.
Prepare your workspace: lay out a large piece of parchment paper on a clean surface. Sprinkle 1 tablespoon of gluten-free flour evenly over the parchment paper. A gentle reminder: for these tender biscuits, we will *not* be rolling out the dough with a rolling pin.
Carefully transfer the sticky dough onto the floured parchment paper. Lightly dust the top of the dough with another 1 tablespoon of gluten-free flour. Now, gently fold the dough. Lift one side of the dough and fold it directly over onto itself, creating a half-moon shape.
Repeat the folding process a second time. Take the folded dough and fold it in half again. This simple technique helps to create those desirable flaky layers without the need for traditional rolling, which can compress gluten-free dough.
Using your hands, gently pat and shape the dough into a round disk that is approximately 7 inches in diameter and exactly 1 inch thick. Precision here is important: if the dough is made significantly larger or flatter, your biscuits will turn out hard and thin instead of tall and fluffy.
Now, it’s time to cut out your biscuits. Use a 2-inch biscuit cutter, the rim of a sturdy glass, or the lid of a mason jar. Press the cutter straight down into the dough without twisting it. Twisting the cutter can seal the edges of the biscuit, preventing it from rising properly in the oven. Continue cutting until you have as many biscuits as possible. Gather any dough scraps, gently reform them into a new round (avoiding excessive handling), and cut out additional biscuits until you have a total of 12.
Carefully arrange the cut biscuits on your greased cast-iron pan or baking sheet. For the best rise and soft sides, place the biscuits relatively close together, allowing them to gently touch. This helps them push each other up as they bake.
Bake the biscuits in your preheated 450°F (232°C) oven for 15-20 minutes. Begin checking for doneness around the 15-minute mark. Your biscuits are ready when their tops are beautifully golden brown and they have risen well. Remember that oven temperatures can vary, so keep a close eye on them to prevent overbaking.
Once baked, remove the biscuits from the oven. For an extra touch of richness and shine, generously brush the tops of the warm biscuits with melted butter. These homemade gluten-free biscuits are best enjoyed fresh out of the oven, while they are still warm and tender. Savor every delicious bite!

Notes for Perfect Biscuits

I consistently recommend Pillsbury gluten-free all-purpose flour blend for these biscuits. Its specific blend of starches and flours yields the fluffiest, most tender results. Other popular blends, such as Bob’s Red Mill, Great Value, King Arthur, and Pamela’s, often contain a higher amount of sorghum flour which can result in a slightly wetter dough and a less fluffy biscuit. If you choose to use one of these alternative blends, you may need to increase the flour amount to approximately 2½ cups to achieve the desired dough consistency.
Accurate flour measurement is vital in gluten-free baking. Always use the spoon & level method: gently spoon your gluten-free flour into your measuring cup until it’s overflowing, then use the flat side of a knife or straight edge to level it off. Avoid scooping the flour directly from the bag with the measuring cup, as this can pack the flour down, adding too much to your recipe and throwing off the crucial flour-to-liquid ratio, leading to dry or dense biscuits.

Nutrition Information (per biscuit)

Serving: 1g
Calories: 143kcal
Carbohydrates: 17g
Protein: 3g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 270mg
Potassium: 133mg
Fiber: 2g
Sugar: 3g
Vitamin A: 230IU
Calcium: 83mg
Iron: 0.9mg

Nutrition information is automatically calculated and should only be used as an approximation.

Additional Information

Course:
Breakfast, Brunch, Side Dish

Cuisine:
American, Southern

How to Make Gluten-Free Buttermilk Biscuits: A Step-by-Step Visual Guide

Follow along with these detailed steps and accompanying images to create perfect gluten-free buttermilk biscuits every time. This visual guide ensures you understand each crucial stage of the baking process, from mixing ingredients to shaping and baking for that ideal fluffy, flaky texture.

All the necessary ingredients for gluten-free buttermilk biscuits laid out, including flour, butter, buttermilk, egg, and leavening agents. — **Step 1: Gather Your Ingredients and Prep Your Oven.** Before you begin, ensure all your ingredients are measured and ready. Preheat your oven to a blazing 450°F (232°C). This high heat is essential for a quick, impressive rise and a golden crust. Also, lightly grease a cast-iron pan or baking sheet and set it aside. In a large mixing bowl, combine the dry ingredients: 2 cups of gluten-free all-purpose flour (Pillsbury is my top recommendation), 1/2 tsp xanthan gum (skip if your flour blend already contains it), 1 tbsp gluten-free baking powder, 1 tsp salt, and 2 tbsp granulated sugar. Whisk thoroughly to ensure everything is evenly distributed.

A white bowl filled with small, firm cubes of cold butter, ready to be incorporated into the biscuit dough. — **Step 2: Chill the Butter and Prepare Buttermilk.** For optimal flakiness, cut 6 tablespoons of unsalted butter (or your chosen dairy-free alternative) into small, uniform pieces. Place these butter pieces in the freezer for about 10-15 minutes to ensure they are very cold and firm. Meanwhile, if you don’t have buttermilk, create a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk (dairy or dairy-free). Let it sit in the refrigerator for 5-10 minutes to curdle and thicken while staying chilled.

A clear mixing bowl containing dry biscuit ingredients, showing coarse crumbs after butter has been cut in. — **Step 3: Cut the Cold Butter into the Dry Ingredients.** Remove the super cold butter from the freezer. Add the butter pieces to your bowl of dry ingredients. Using a pastry cutter or two forks, quickly cut the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces of butter remaining. The goal is to keep the butter as cold as possible during this step to create steam and flaky layers during baking. Avoid overworking it, as this can warm the butter and lead to tougher biscuits.

Biscuit dough, soft and slightly sticky, freshly mixed in a clear glass bowl, indicating proper consistency. — **Step 4: Incorporate Wet Ingredients to Form Dough.** In a separate bowl or measuring cup, whisk together the prepared cold buttermilk and 1 large egg (or the equivalent of vegan egg replacer). Pour this liquid mixture into the flour and butter mixture. Stir gently with a spoon or spatula until a soft, sticky dough forms. It’s crucial not to overmix the dough at this stage; overworking gluten-free dough can result in dense, tough biscuits. The dough should still look a bit shaggy and not perfectly smooth.

A sheet of parchment paper lightly dusted with gluten-free flour, creating a non-stick surface for the biscuit dough. — **Step 5: Prepare Your Work Surface with Flour.** Lay a large sheet of parchment paper on a clean, flat surface. This will be your primary work area for handling the sticky gluten-free dough. Lightly sprinkle about 1 tablespoon of gluten-free flour evenly over the parchment paper. This dusting will prevent the dough from sticking too much and make the subsequent steps easier without adding excessive flour to the dough itself.

Biscuit dough gently placed onto the floured parchment paper, ready for further shaping. — **Step 6: Turn Dough Onto Floured Parchment.** Carefully turn the sticky biscuit dough out from the mixing bowl directly onto the center of the floured parchment paper. Once the dough is out, sprinkle another 1 tablespoon of gluten-free flour over the top surface of the dough. This extra dusting will help prevent your hands from sticking as you gently manipulate the dough in the next few steps, contributing to easier handling without the need for a rolling pin.

Biscuit dough being folded in half on itself, a technique used to create flaky layers without extensive kneading. — **Step 7: First Fold of the Dough.** Now, gently fold the dough over itself. Lift one side of the dough using the parchment paper or your floured hands and carefully fold it in half, bringing it over to meet the other side. This simple folding action is key to building layers within the biscuit structure without compressing the dough through traditional rolling. It helps create pockets that will later become those desirable flaky textures.

The biscuit dough after being folded a second time, appearing thicker and more compact, with flour dusting visible. — **Step 8: Second Fold for Enhanced Layers.** After the first fold, gently fold the dough over once more in half. This second fold further enhances the layering process, ensuring multiple delicate strata in your final biscuits. Remember to handle the dough with a light touch throughout these folding steps. The goal is to build texture and rise, not to develop gluten or toughen the dough, which is especially important for gluten-free recipes.

A perfectly shaped round of biscuit dough, about 7 inches in diameter and 1 inch thick, ready for cutting. — **Step 9: Shape the Dough to Correct Dimensions.** With your floured hands, gently pat and shape the folded dough into a round disk. Aim for a diameter of about 7 inches and a consistent thickness of 1 inch. This precise sizing is crucial for achieving tall, fluffy biscuits. If you make the dough too thin or too wide, your biscuits will likely turn out flat and dense rather than light and airy. Work quickly and gently to maintain the coldness of the butter and avoid overhandling.

Unbaked gluten-free biscuit rounds cut from the dough, placed on parchment paper, with a biscuit cutter nearby. — **Step 10: Cut Out the Biscuit Rounds.** Using a 2-inch biscuit cutter, the mouth of a drinking glass, or a mason jar lid, begin cutting out your biscuit rounds. Important: press straight down firmly and lift the cutter straight up without twisting. Twisting the cutter can crimp the edges of the biscuit, which seals the layers and prevents them from rising properly. Arrange the cut biscuits on your prepared baking sheet. Gently gather any dough scraps, reform them into a new, smaller round (again, without overworking), and cut out any remaining biscuits to reach a total of 12.

Raw gluten-free biscuit rounds nestled closely together in a cast iron skillet, prepared for baking. — **Step 11: Arrange Biscuits in Baking Pan.** Carefully transfer the cut biscuit rounds to your greased cast iron pan or baking sheet. For the best rise and beautifully soft sides, place the biscuits close together so they are almost touching. This proximity helps them support each other as they bake, encouraging them to rise taller and develop a soft, tender exterior. Make sure all 12 biscuits fit comfortably without being overly crowded.

Freshly baked gluten-free buttermilk biscuits, golden brown and perfectly puffed, still in the cast iron skillet. — **Step 12: Bake Until Golden and Fluffy.** Place the pan with the arranged biscuits into your preheated 450°F (232°C) oven. Bake for approximately 15-20 minutes. Keep a close watch on your biscuits, checking them around the 15-minute mark, as oven temperatures can vary. The biscuits are done when their tops are a beautiful golden brown and they have risen significantly, showcasing their fluffy texture. Avoid opening the oven door too frequently during the initial baking phase to ensure a consistent temperature and proper rise.

Warm, baked gluten-free biscuits on a wire rack, with a pastry brush and a small bowl of melted butter nearby. — **Step 13: Brush with Butter and Serve Warm.** Once your **fluffy gluten-free biscuits** emerge from the oven, you can give them an extra touch of deliciousness. If desired, lightly brush the tops of the warm biscuits with a bit of melted butter. This adds a beautiful sheen and enhances their rich, buttery flavor. For the ultimate enjoyment, serve these **tender gluten-free biscuits** immediately, while they are still warm from the oven. They are a delightful treat that captures the essence of Southern comfort.

Overhead view of several split gluten-free biscuits on a wire rack, revealing their soft, airy, and flaky interior texture. — **Enjoy Your Perfect Gluten-Free Biscuits!** Take a moment to admire your handiwork. These beautifully baked **gluten-free buttermilk biscuits** are ready to be savored. Notice their golden exterior, the tender crumb, and those irresistible flaky layers – a testament to a well-executed recipe. These biscuits are a versatile delight, perfect for pairing with your favorite sweet or savory accompaniments. Enjoy every glorious bite!

Delicious Serving Suggestions for Your Gluten-Free Biscuits

In the heart of the South, biscuits are far more than just a breakfast item—they are a versatile culinary cornerstone, gracing tables from sunrise to sunset. This tradition became a cherished part of our lives during our time in Tennessee, and I’m thrilled to confirm that these fluffy gluten-free buttermilk biscuits are just as adaptable. My absolute favorite way to enjoy them is warm from the oven, slathered with sweet butter and a dollop of homemade jam or preserves for a quintessential breakfast or brunch. However, their robust flavor and tender texture make them an exceptional companion to a hearty bowl of warm soup, a comforting stew, or our famous gluten-free chili. They are also the perfect foundation for building an epic breakfast sandwich, layered with eggs, cheese, and your favorite protein. And for the ultimate Southern experience, pair them with a rich, savory gravy for a classic biscuits and gravy feast. No matter how you choose to serve them, these easy gluten-free biscuits are guaranteed to become a regular and much-loved addition to your gluten-free culinary repertoire.

Storing Your Gluten-Free Buttermilk Biscuits

To keep your homemade gluten-free biscuits fresh and delicious, proper storage is key. Any leftover baked biscuits should be stored in an airtight container at room temperature for up to 2 days. To revive their fresh-baked glory, simply pop them into a preheated oven or toaster oven for a few minutes until they are warmed through and regain a slightly crispy exterior and tender interior. Avoid microwaving, as it can make them tough.

For longer storage, these biscuits are also freezer-friendly! You have two excellent options: you can either freeze the raw, cut biscuit dough before baking, or freeze the fully baked biscuits. Arrange the raw dough rounds on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 2 months. When ready to bake, place them directly from frozen onto a greased pan and bake as directed, adding an extra 5-10 minutes to the cook time. Alternatively, freeze fully baked and cooled biscuits in an airtight container or freezer bag for up to 2 months. Reheat thawed or frozen baked biscuits in a moderate oven until warm and tender, about 10-15 minutes for thawed, or 20-25 minutes for frozen.

More Buttery, Flaky Gluten-Free Bakes to Explore

If you’ve fallen in love with the flaky, buttery goodness of these biscuits, you’ll be delighted to try these other exceptional gluten-free recipes that promise similar textures and flavors:

Gluten-Free Blueberry Scones
Gluten-Free Dinner Rolls
Gluten-Free Croissants
Gluten-Free Danish
Gluten-Free Crescent Rolls

This beloved Gluten-Free Buttermilk Biscuits recipe was originally published on July 30, 2018. It has since been meticulously retested, expertly reworked, and lovingly republished on July 23, 2025, to ensure it is better than ever, offering you the absolute best gluten-free biscuit experience.