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!
Everyone will love these gluten-free biscuits, and no one will guess they are gluten-free! Gluten-free Buttermilk Biscuits are one of my favorite gluten-free breads to serve with breakfast or dinner!
Prep Time15 minutes
Cook Time14 minutes
Total Time29 minutes
Ingredients
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
Instructions
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!
Notes
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.
Pin these gf biscuits on Pinterest:
I hope you and your family enjoy this gf biscuit recipe as much as my family does!
Love this and SOOOO appreciate your recipes and products! Gentle suggestion if anyone reading is newer to biscuit making … when rolling out the dough for the biscuits to be cut, do a single fold before a final roll. Once baked, that fold allows for the biscuits to ‘break’ more evenly in the middle to apply the butter, honey, gravy, jam, meat, etc. Also, most recipes rise even better if the cut biscuits are placed to where they just barely touch each others edges on the pan.
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.
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!
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?
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.
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 !!
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!!!
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.
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?
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!
Sure, these are the ingredients in gfJules all-purpose flour: Expandex Modified Tapioca Starch, potato starch, corn starch, corn flour, white rice flour, xanthan gum.
Love this and SOOOO appreciate your recipes and products! Gentle suggestion if anyone reading is newer to biscuit making … when rolling out the dough for the biscuits to be cut, do a single fold before a final roll. Once baked, that fold allows for the biscuits to ‘break’ more evenly in the middle to apply the butter, honey, gravy, jam, meat, etc. Also, most recipes rise even better if the cut biscuits are placed to where they just barely touch each others edges on the pan.
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
Can these be frozen?
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!
I made these with Krusteaz gluten/free all purpose flour also and they turned out great!! Thanks for the recipe!
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?
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.
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 !!
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.
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!!!
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.
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!
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!
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!
could you please post what is in the gluten free flour?
Sure, these are the ingredients in gfJules all-purpose flour: Expandex Modified Tapioca Starch, potato starch, corn starch, corn flour, white rice flour, xanthan gum.