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Freshly baked gluten-free buttermilk biscuits on a baking tray

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.