Gluten-Free Buttermilk Biscuits

Light and Fluffy Gluten-Free Buttermilk Biscuits Await

Ever walked into a kitchen and been greeted by the heavenly aroma of freshly baked biscuits? The kind that makes you weak in the knees? These Gluten-Free Buttermilk Biscuits not only smell divine but are incredibly easy to whip up – you’ll be wondering why you didn’t try them sooner! Perfectly fluffy and buttery, they’re a treat your taste buds will thank you for.

Why Make This Recipe

Why should you give this biscuit recipe a whirl?

• Quick and Easy: You can have these beauties out of the oven in just about 30 minutes—perfect for those last-minute brunch plans or simply indulging on a lazy Sunday.
• Gluten-Free Goodness: They cater to gluten-sensitive friends without sacrificing an ounce of flavor. Who doesn’t love a biscuit that everyone can enjoy?
• Versatile and Fun: These biscuits can be served with anything from savory gravies to sweet jams. Yum!

Ingredients:

You don’t need fancy stuff—just these basics!

• 5 1/2 cups gluten-free flour blend
• 1 1/2 teaspoons xanthan gum
• 1 1/2 teaspoons granulated sugar
• 3 1/2 teaspoons baking powder
• 3 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 1 1/2 cup unsalted butter (cubed and cold)
• 2 cups buttermilk
• 2 Tablespoons whole milk
• 1 egg yolk

Directions:

Baking these biscuits is a breeze! Here’s how you do it:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, combine 2 cups of gluten-free flour with the other dry ingredients: xanthan gum, sugar, baking powder, salt, and baking soda.
3. Cut in the cold, cubed butter until the mixture resembles coarse crumbs—think crumbs the size of a dime.
4. Transfer this mixture to a large bowl and add the remaining flour, tossing until the butter is evenly distributed.
5. Pour buttermilk over the mixture in one go. Knead until you’ve got a shaggy dough—make sure there’s almost no dry flour left at the bottom!
6. Dust your work surface and turn out the dough, patting it into a 12”-14” rectangle. It should be thick!
7. Fold the dough into thirds, starting with the right over the left. Turn it 90 degrees and fold again. Repeat this folding process two more times.
8. Roll the dough to your desired thickness, about 3/4 of the height of your biscuit cutter. Dip your cutter into the gluten-free flour to prevent sticking, then cut out biscuits without twisting the cutter.
9. Mix egg yolk and whole milk, brushing it onto the tops of the biscuits before placing them on a baking sheet.
10. Bake for about 25–30 minutes until golden brown. Let cool for 10 minutes before serving.

How to Make Gluten-Free Buttermilk Biscuits (Overview)

Ready to bake up these beauties? The process is super straightforward! Start by mixing those dry ingredients, then cut in the cold butter to get that perfect texture. Once you’ve added buttermilk and kneaded to a shaggy dough, dust your counter, fold, and roll. Pro tip: Don’t skip on the folding and rolling; it’s what gives those biscuits their flaky layers. Trust me, your taste buds will thank you later! 😋

How to Serve Gluten-Free Buttermilk Biscuits

Serving these biscuits is like giving your taste buds a warm hug. Imagine biting into a golden, flaky biscuit and savoring the buttery goodness. Pair them with a hearty soup, a creamy gravy, or slather them with luscious jam for a sweet twist. The aroma alone will have everyone gathering around the table!

How to Store Gluten-Free Buttermilk Biscuits

Want to make these biscuits in advance? No problem! You can keep them in the fridge for about 3-4 days or freeze them for up to 3 months. To reheat, simply pop them in the oven at 350°F for about 10 minutes—they’ll be just as good as freshly baked!

Tips to Make Gluten-Free Buttermilk Biscuits

1. Chill your butter: Starting with cold butter makes for a flakier biscuit. No one likes a dense biscuit!
2. Use a good gluten-free flour blend: Not all blends are created equal—choose one that has a mix of flours for the best results.
3. Don’t over-knead: Just knead until the dry flour is incorporated. Overmixing could lead to tough biscuits. Yikes!
4. Experiment with flavors: Try adding herbs or cheese for an extra kick. ✨
5. Cut quickly: When cutting the biscuits, avoid twisting the cutter—just press straight down for the fluffiest results.

Variation

Want to switch things up? How about adding cheddar cheese for a savory twist or some fresh herbs like rosemary or chives? You could even make them vegan by swapping the butter for a vegan counterpart and using a plant-based buttermilk. The possibilities are endless!

FAQs

Can I use regular flour instead of gluten-free?
You definitely can! Just swap with all-purpose flour (but say goodbye to your gluten-free friends 😅).

How can I make these biscuits ahead of time?
Prep the dough, cut out your biscuits, then freeze them! Bake straight from the freezer, adding a couple of extra minutes of baking time.

What’s the best way to reheat leftover biscuits?
An oven is your best friend for reheating! Just pop them in at 350°F for about 10 minutes to revive that flaky goodness.

📌 Pin this recipe for your next cozy dinner night!

Gluten-Free Buttermilk Biscuits

These Gluten-Free Buttermilk Biscuits are perfectly fluffy, buttery, and easy to make, catering to those who are gluten-sensitive without sacrificing flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 biscuits

Course: Breakfast, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 5 1/2 cups gluten-free flour blend Use a good gluten-free flour blend for the best results.
• 1 1/2 teaspoons xanthan gum
• 1 1/2 teaspoons granulated sugar
• 3 1/2 teaspoons baking powder
• 3 teaspoons kosher salt
• 1/2 teaspoon baking soda

Wet Ingredients

• 1 1/2 cups unsalted butter (cubed and cold) Starting with cold butter makes for a flakier biscuit.
• 2 cups buttermilk
• 2 tablespoons whole milk
• 1 unit egg yolk Brushed on top for a golden color.

Method

 

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, combine 2 cups of gluten-free flour with xanthan gum, sugar, baking powder, salt, and baking soda.
3. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
4. Transfer this mixture to a large bowl and add the remaining flour, tossing until the butter is evenly distributed.
5. Pour buttermilk over the mixture and knead until a shaggy dough forms.

Folding and Rolling

1. Dust your work surface and turn out the dough, patting it into a 12”-14” rectangle.
2. Fold the dough into thirds, starting with the right over the left. Turn it 90 degrees and fold again. Repeat this folding process two more times.
3. Roll the dough to about 3/4 of the height of your biscuit cutter.

Cutting and Baking

1. Dip your cutter into the gluten-free flour to prevent sticking, then cut out biscuits without twisting the cutter.
2. Mix egg yolk and whole milk, brushing it onto the tops of the biscuits before placing them on a baking sheet.
3. Bake for 25–30 minutes until golden brown. Let cool for 10 minutes before serving.

Notes

Chill your butter for flakier biscuits. You can store leftovers in the fridge for 3-4 days or freeze for up to 3 months. Reheat in the oven at 350°F for about 10 minutes.