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Gluten free biscuits in bowl with towel.
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Gluten Free Biscuits with Buttermilk

This homemade Gluten Free Biscuits recipe is flaky and made with buttermilk. Learn how to make old fashioned biscuits from scratch!
Prep Time15 mins
Cook Time15 mins
Chilling Time:30 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Keyword: homemade biscuits, biscuits from scratch, gluten free buttermilk biscuits
Servings: 10
Calories: 189kcal
Author: Christine Rooney



  • Cut 6 Tbsp. unsalted butter into small cubes. Place the butter in a small bowl and freeze for 15 minutes.
  • In a large mixing bowl combine 2 ¼ cups gluten free flour blend, 1 Tbsp. baking powder, 2 Tbsp. sugar, and 1 tsp. kosher salt. Stir the dry ingredients together until combined.
  • In another mixing bowl combine 1 large egg and 1 cup plus 1 Tbsp. of buttermilk. Whisk until combined.
  • After 15 minutes remove the butter from the freezer and add to the flour mixture. Combine the flour and butter together using a pastry cutter. The dough should resemble course crumbs when finished. (This process is much like making a pie crust).
  • Add the buttermilk mixture to the flour mixture a little at a time using a wooden spoon to combine. Continue until all the ingredients are combined. The dough should be slightly wet and sticky. Try not to stir more than necessary, so that the biscuits are not tough.
  • Sprinkle a little gluten free flour onto a clean, flat surface. Turn the dough onto the surface and form it into a circle using your hands. Try not to press the dough too thin. The thickness of your dough is roughly the thickness of the biscuits when finished baking.
    You will need to press the dough together a few times in order to use all of it up. Simply reform the dough into a disc with your hand and continue to cut with a biscuit cutter until all of the dough is used up.
  • Cut the biscuits with a biscuit cutter or round object. Do not twist the biscuits. Simply press down with the cutter, lift, them, and place on a baking sheet. This recipe should make 8-10 biscuits, depending on the thickness of your dough and size of your biscuit cutter.
    You can spray the baking sheet with cooking spray if you like, but I find that it is not necessary.
    I recommend a small-medium sized biscuit butter for biscuits that are taller, rather than wider.
  • Place the baking sheet in the fridge and allow the biscuits to chill for 15 minutes before baking.
  • Heat oven to 450 degrees Fahrenheit.
  • Place the baking sheet on the top rack of the oven and bake for 15-16 minutes (I find the top rack results in a golden crust on the bottom of the biscuits and does not overcook them). Check at the 15 minute mark and bake for a couple more minutes if necessary. The tops should be slightly golden brown.
  • Remove from the oven when finished and let cool for at least 5 minutes before serving.


If you do not have buttermilk you can make your own by combining 1 cup of milk and 1 Tbsp. of vinegar or lemon juice. Combine, stir, and let sit for 5 minutes before use.
The texture of gluten free biscuits is slightly more dense than regular biscuits.
In general, gluten free biscuits do not raise quite as much as those made with AP flour.
Try not to overwork the dough or press it too thin, as this may result in tough or flat biscuits.


Serving: 1cup | Calories: 189kcal | Carbohydrates: 24g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 383mg | Potassium: 44mg | Fiber: 3g | Sugar: 5g | Vitamin A: 291IU | Calcium: 139mg | Iron: 1mg