Gluten-free Buttermilk Biscuits are one of my favorite gluten-free breads to serve with breakfast or with gluten-free soup!
These gluten-free buttermilk biscuits were one of the first things I made after going gluten-free. Buttermilk biscuits have always been a favorite around our house and I was so glad to find that I could still bake and enjoy fluffy gluten-free biscuits.
I probably make these gluten free biscuits 2-3 times a month. Sometimes I roll the gluten-free biscuit dough out on my silicone mat and use a biscuit cutter to cut them. Like this:
When I’m looking to make easy gluten-free biscuits, I just use a spoon and do gluten-free drop biscuits onto my parchment paper lined baking sheet, so I have even less to wash up after dinner. Either way, they are delicious and I consider them the best gluten-free biscuits you could have!
The recipe comes straight from my friend Jules Shepard of gfJules. With permission, I’ve shared her yummy recipe for gluten-free buttermilk biscuits made with dairy. Jules has to be dairy-free in addition to gluten-free, as many of you do. If you need to make yours dairy-free, she’s got all the adaptations and tips on her gluten-free dairy free biscuits recipe post. The recipe uses her gfJules all-purpose gluten-free flour blend and I can guarantee great results with it.
Notes on ingredients and substitutions for these Gluten-free Buttermilk Biscuits:
- In this recipe, you’ll use buttermilk powder instead of real buttermilk. I always have a canister of this in my fridge. The brand I buy is Saco Powdered Buttermilk. I find it at my local grocery stores, but you can buy online as well.
- As stated above, I always use gfJules all-purpose gluten-free flour for these. You can buy direct or from Amazon. Other high quality all-purpose blends will work, with variances in the results, but I haven’t tested them.
- Xanthan Gum: gfJules has xanthan gum in it already, so no additional xanthan is needed. If the gluten-free flour blend you use doesn’t have xanthan gum or guar gum in it, then I would recommend adding 1 tsp of xanthan gum.
- Sour Cream: You can use regular or light sour cream in these.
- Butter: I like to use unsalted butter so that I can control the salt amount. If you only have salted butter on hand, no problem – just decrease the salt in the recipe by 1/8 teaspoon.
- Half & Half – In a pinch, I’ve substituted whole milk, but they definitely turn out best when using half & half.
- Baking Powder: Definitely essential for gluten-free baking powder biscuits. I like to use the gluten-free and aluminum free Rumford Baking Powder.
- Baking soda: Yes, you use baking soda too! Just plain Arm & Hammer.
I hope you’ll give these a try and see just how easy it is to make gluten-free biscuits from scratch!
We’re all fans of putting butter and a little local honey on these! So good!
When we make homemade raspberry jam with raspberries from our garden, you can bet we use that on these! They’re also delicious for biscuits and gravy, a recipe I need to get on this blog soon!
We love these alongside so many of our favorite gluten-free main dishes. They’re my go to when we have gluten-free sweet chicken. And I always make them to have with my gluten-free slow cooker chicken noodle soup.
I hope you enjoy these gluten-free biscuits as much as my family has been for more than 8 years now!
Best Gluten-free Biscuit Recipe:
- 2 cups gfJules Gluten-free All Purpose Flour
- 1/4 cup powdered buttermilk
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon coarse sea salt (use less if you are using a fine salt)
- 4 tablespoons unsalted butter
- 1/2 cups half and half
- 1/2 cups sour cream
- *If you use a different gluten-free flour blend, and it doesn't contain xanthan gum, then you'll need to add 1 tsp. xanthan gum
- Preheat oven to 375°.
- By hand: Whisk together the gluten-free flour, powdered buttermilk, baking powder, baking soda, and salt in a large bowl. Cut the butter into the dry ingredients with a pastry cutter or two knives until you achieve the consistency of coarse crumbs. Add the half and half or liquid creamer and sour cream and stir with a fork to thoroughly combine.
- Or use food processor: Put the dry ingredients in your food processor and pulse a few times to mix. Add the butter, in cubes, and pulse until you achieve the consistency of coarse crumbs. Add the half and half or liquid creamer and sour cream and pulse to thoroughly combine but do not ove rmix! You may need to scoop it out and gently mix the last bit at the end so you don't over mix.
- For drop biscuits: Use a large spoon to scoop out and drop 9 mounds of dough onto parchment paper lined baking sheets.
- For roll-out biscuits: Scoop the dough out onto a lightly floured surface (counter, silicone rolling mat, etc.). Pat the dough out to a 7" disc shape, approximately 1" thick. Dip a biscuit cutter into more flour and cut approximately 7-9 biscuits (cut straight down, do not twist the cutter). Ball up the remaining dough to make another biscuit or two. Gently transfer the biscuits to a parchment-lined baking sheet.
- Bake at 375° for about 14 minutes, or until the tops are lightly browned and they are firm, but not hard. It is important not to over-bake them!
gfJules has xanthan gum in it already, so no additional xanthan is needed. If the gluten-free flour blend you use doesn't have xanthan gum or guar gum in it, then I would recommend adding 1 tsp of xanthan gum with the dry ingredients.
I like to use unsalted butter so that I can control the salt amount. If you only have salted butter on hand, no problem – just decrease the salt in the recipe by 1/8 teaspoon.
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gfJules All Purpose Gluten Free Flour - Voted #1 by GF Consumers 1.5 lb Can
SACO Cultured Buttermilk Blend, for Cooking and Baking, Gluten-Free, Nut-Free, 12oz
Rumford Baking Powder, 8.1 Ounce, 2 Count
OXO Stainless Steel Bladed Dough Blender and Pastry Cutter
Parchment Paper Sheets for Baking, Made in France, Natural Nonstick 16" x 12" Precut 100 Sheets
I hope you and your family enjoy this gf biscuit recipe as much as my family does!