These 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 see that I could still enjoy fluffy biscuits, gluten-free!
I probably make these biscuits 2-3 times a month. Sometimes I roll them out on my silicone mat and use a biscuit cutter to cut them. Other times I just use a spoon and do drop biscuits so I have even less to wash up after dinner. Either way, they are delicious!
The recipe comes straight from 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 buttermilk biscuits recipe post. The recipe uses her gfJules all-purpose gluten-free flour blend and I can guarantee great results with it.
In this recipe, you’ll use buttermilk powder instead of real buttermilk. I love having a canister of this in my fridge as it is a great way to always have buttermilk on hand. The brand I buy is Saco Powdered Buttermilk
We’re all fans of putting butter and a little local honey on these, but also love some homemade raspberry jam on them. They’re also delicious for biscuits and gravy, a recipe I need to get on this blog soon!
Slather on some butter and enjoy!
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 or gluten-free slow cooker chicken noodle soup. They’d be great with this gluten-free cheesy chicken and rice recipe too, which I’m hoping to make soon!
Gluten-free Buttermilk Biscuits
Giving up gluten doesn't mean you'll never again have tender buttermilk biscuits! Everyone will love these gluten-free biscuits, and no one will guess they are gluten-free!
Ingredients
- 2 cups gfJules Gluten-free All Purpose Flour
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/4 cup powdered buttermilk
- 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 with your dry ingredients.
Directions
- Preheat oven to 375°.
- By hand: Whisk together the dry ingredients 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 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.
- That's all I do, but at this point, Jules suggests pricking the tops of each biscuit with a fork a few times, then lay a thin pat of butter on the top of each biscuit before baking. I usually skip this step and just slather the insides with butter when they are done.
- Bake for about 14 minutes, or until the tops are lightly browned and they are firm, but not hard. It is important not to overbake them!
Recipe Notes
Li says
could you please post what is in the gluten free flour?
Michelle Palin says
Sure, these are the ingredients in Jules all-purpose flour: Expandex Modified Tapioca Starch, potato starch, corn starch, corn flour, white rice flour, xanthan gum.
You can buy it online here: https://www.julesglutenfree.com/
Alison says
First of all, thanks for all the delicious recipes!!!! LOVING your site!!!! For this recipe, have you ever used real buttermilk instead of the powdered? Thanks again!!!
Michelle Palin ~ My Gluten-free Kitchen says
Alison,
Sorry that I am just now noticing this comment – it slipped by me earlier. I haven’t ever made these with real buttermilk. You could try that, but would just need to adjust your other liquid ingredients accordingly.
Alison says
No worries! Thanks for responding! Where do you buy your powdered buttermilk? I’ve looked at a few local places and can’t find it. At this point I’m considering ordering online. If so, which brand do you recommend?
Thanks again!
Michelle Palin ~ My Gluten-free Kitchen says
Alison, I updated the post with the information on the buttermilk powder that I use along with a link to buy it online. Hope that helps!
Chaz says
Hi, I was wondering the same thing since I could not find powdered buttermilk anywhere other than online…so I bit the bullet and did the math. If you were to substitute normal buttermilk for the powdered the recipe would look like this:
A little under 2 1/2 cups 1-to-1 GF Flour
2 slightly rounded teaspoons Baking Powder
1/2 slightly rounded teaspoons Baking Soda
1 teaspoon Salt (slightly rounded if using coarse)
4 tablespoons Butter
1/4 cup Half and Half
1/4 cup Sour Cream
1/2 cup Buttermilk
In my conversions I’ve controlled for the ratios of the individual dry ingredients in relation to the to total volume of dry ingredients as well as preserved the ratio of butter to dry ingredients to wet ingredients. The odd measures such as “slightly rounded” are simply due to our wonderful yet mathematically horrible measuring system here in the States 😛 (1/46 of a cup [a teaspoon] doesn’t really come out to a nice decimal for conversion). You may regard “slightly rounded” for the smaller measures as: whatever the measure is, plus a pinch–and the “a little under” as: the measure, minus a dash. I hope this helps!
Tammy says
Hello & thank you so much for all your hard work to make our lives livable!! What can I use in your buttermilk biscuit recipe in place of sour Creme ?? Thanks! Great full !!
Michelle Palin ~ My Gluten-free Kitchen says
Tammy,
If you can’t find sour cream or a non-dairy sour cream, you could try plain yogurt or plain greek yogurt as well.
Sandra says
These are the best gluten/free biscuits. My husband ate the whole pan with butter. He was hungry for some good biscuits. I used Krusteaz gluten/free all purpose flour.
Jana says
I have tried to make a few (including Jules GF) recipse for making these biscuits. Mine always turn out to be VERY doughy in the middle and hard as a rock on the outside. Do you have any tips or suggestions on preventing this to happen?
Trina says
I made these with Krusteaz gluten/free all purpose flour also and they turned out great!! Thanks for the recipe!
Kayla says
If I were to use real buttermilk, how much less would you use and what would you use less of and how much less? Cant wait to try this recipe it looks delicious!
dee Wilson says
Can these be frozen?
pam says
I Thank God for your blog post. I made these biscuits and they are the best. I will be trying the rest of your recipes. next will be the cinnamon buns.
keep up the good work! YUm
Thanks Pam