These Gluten Free Buttermilk Biscuits are truly in a league of their own. They are unbelievably light, soft, and tender so much so that you’d never guess they were gluten free. Whether you follow a gluten free diet out of necessity or choice, these biscuits deliver everything you want from a classic Southern biscuit: buttery layers, a fluffy interior, and a golden, irresistible top.
Jump to Recipe Print RecipeI’ll admit it I have a bit of a problem. I cannot stop buying cookbooks. If there were such a thing as Cookbooks Anonymous, I would probably need to attend weekly meetings. What might surprise you even more is that most of the cookbooks I buy are not gluten free. I love exploring traditional baking and pastry recipes exactly as they were written, especially the ones that seem completely impossible to recreate without gluten. For me, converting gluten-filled recipes into gluten free versions has become a personal challenge and a hobby I genuinely enjoy.
A while back, I purchased Magnolia Table, Joanna Gaines’ first cookbook. Nearly every recipe in it sounded comforting, inviting, and downright delicious, but one recipe in particular caught my attention her homemade biscuits. Biscuits are one of those baked goods that can be incredibly unforgiving when made gluten free. When I was first diagnosed with celiac disease, one of the earliest gluten free biscuit recipes I tried was… awful. Calling them “bad” would be generous. They were dense, gritty, and nearly inedible. My husband couldn’t finish one, and neither could anyone else in my family.
So when I read that Joanna tested her biscuit recipe for over a year before publishing it, I knew it had to be something special. I decided to take that biscuit recipe as inspiration and adapt it carefully for gluten free baking. After a bit of tweaking, testing, and patience, the result was nothing short of amazing. These biscuits turned out soft, fluffy, rich, and tender everything a biscuit should be, whether gluten free or not.
Ingredients for Gluten Free Buttermilk Biscuits
To achieve the perfect texture and rise, it’s important to use the right ingredients. Each one plays a crucial role in the final result.
Kim’s All-Purpose Gluten Free Flour Blend
This blend has been tested specifically for this recipe and produces consistent, reliable results. You may substitute a store-bought gluten free flour blend if needed, but keep in mind that results may vary, as not all blends behave the same.
Baking Powder
There is a generous amount of baking powder in this recipe, and it is absolutely necessary. Joanna Gaines’ original biscuit recipe uses self-rising flour. Since there is no true gluten free self-rising flour available, we recreate it by adding baking powder and salt to all-purpose gluten free flour. This combination mimics the lift and structure of traditional self-rising flour.
Butter
There is a lot of butter in these biscuits, and that’s exactly how it should be. Butter provides richness, flavor, and those tender layers everyone loves in a great biscuit.
Buttermilk
You simply can’t make authentic buttermilk biscuits without buttermilk. Full-fat buttermilk is strongly recommended, as it adds moisture and tenderness. Substitutions can be made, but the flavor and texture are best with real buttermilk.
Eggs
Eggs help bind the gluten free dough and add structure without making the biscuits dense.
How to Make Gluten Free Buttermilk Biscuits
Begin by combining all of the dry ingredients in a large mixing bowl. Whisk thoroughly to ensure everything is evenly distributed. Add the cold butter to the bowl and cut it into the flour using two forks, a pastry blender, or your fingertips. Continue until the butter pieces resemble small peas throughout the mixture.
In a separate medium-sized measuring cup or bowl, whisk together the eggs and cold buttermilk. Pour the wet ingredients into the flour mixture and gently stir until a sticky, slightly wet dough forms. This is exactly what you want. Cover the bowl and refrigerate the dough for at least 30 minutes and up to 24 hours.
Once chilled, turn the dough out onto a lightly floured surface. Gently bring it together, kneading just enough to smooth it out. Roll or pat the dough to nearly one inch thick. Using a floured biscuit cutter, cut straight down into the dough. Do not twist the cutter—this helps the biscuits rise properly.
Place the biscuits onto a greased baking sheet and refrigerate them again for 30 minutes. While they chill, preheat your oven to 400°F (200°C). Before baking, brush the tops of the biscuits with melted butter. Bake for approximately 30 minutes, or until the biscuits are tall, fluffy, and beautifully golden brown.
How to Serve Gluten Free Biscuits
These biscuits are incredibly versatile and can be enjoyed in countless ways:
- Served plain and warm
- Spread with butter
- Topped with butter and jam
- Served with clotted cream and jam
- Used as a breakfast sandwich with sausage
- Filled with bacon, egg, and cheese
- Paired with boneless fried chicken
- Served alongside classic fried chicken
- Split open and covered in rich sausage gravy
Or enjoyed any other way you can imagine
Tips for the Best Gluten Free Biscuits
For the lightest, fluffiest biscuits possible, keep these tips in mind:
- Always use very cold ingredients, including butter, eggs, and buttermilk
- Knead the dough only a few times after chilling—overworking it will reduce tenderness
- Roll or pat the dough to a full one inch thick for maximum rise
- Chill the cut biscuits again before baking to allow the butter to firm up
- Brush with melted salted butter before and after baking for a golden, flavorful finish
Gluten Free Buttermilk Biscuits
Course: Gluten-FreeCuisine: AmericanDifficulty: Easy12
servings25
minutes30
minutes390
kcalThese Gluten Free Buttermilk Biscuits are truly in a league of their own. They are unbelievably light, soft, and tender so much so that you’d never guess they were gluten free.
Ingredients
4 cups (560g) Kim’s all-purpose gluten-free flour blend
(A store-bought gluten-free flour blend may be substituted, though it has not been tested)4 tablespoons (45g) baking powder
1 teaspoon (6g) salt
1 teaspoon (4g) baking soda
3 sticks (339g) cold butter, sliced into ¼-inch thick pieces
2 large eggs, cold
1¾ cups (420g) cold buttermilk
(Full-fat buttermilk is recommended. If using reduced-fat or fat-free buttermilk, slightly reduce the amount and add only until a sticky dough forms)2 tablespoons (28g) butter, melted
Directions
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt until evenly combined.
- Add the cold butter slices to the bowl. Using a pastry cutter or your fingertips, work the butter into the flour mixture by rubbing and flattening the pieces until pea-sized bits of butter remain throughout.
- In a separate measuring cup, whisk together the cold buttermilk and eggs. Pour this mixture into the flour and butter mixture. Stir gently with a spoon until a wet, sticky dough comes together.
- Cover the bowl tightly and refrigerate the dough for at least 30 minutes, or up to overnight for best results.
- Once chilled, remove the dough from the refrigerator and turn it out onto a lightly floured surface. Gently knead the dough just a few times until it comes together. Roll or pat the dough to about 1 inch thickness, then cut out biscuits using a biscuit cutter.
- Arrange the biscuits close together, touching each other, in a quarter sheet pan (9 x 13 inches) or a similar-sized baking dish. Place the pan in the refrigerator while the oven preheats to 400°F (200°C).
- Brush the tops of the chilled biscuits generously with the melted butter.
- Bake for 30–35 minutes, or until the biscuits are tall, fluffy, and lightly golden on top.
- Allow the biscuits to cool for 5–10 minutes before serving warm.
Notes
- These gluten-free biscuits freeze exceptionally well. While they can be wrapped individually, this step isn’t necessary. Simply place the cooled biscuits into a freezer-safe bag, remove as much air as possible (using a straw works great as a simple alternative to a vacuum sealer), and seal tightly. Store in the freezer for up to 3 months.
Nutrition Facts
12 servings per container
- Amount Per ServingCalories390
- % Daily Value *
- Total Fat
27g
35%
- Saturated Fat 16g 80%
- Cholesterol 95mg 32%
- Sodium 520mg 23%
- Total Carbohydrate
33g
12%
- Dietary Fiber 2g 8%
- Total Sugars 3g
- Protein 6g 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
