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Gluten-free Buttermilk Biscuits

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Gluten-free Buttermilk Biscuits are one of my favorite gluten-free breads to serve with breakfast or with gluten-free soup!

Gluten-free Buttermilk Biscuits

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:

Making Buttermilk Biscuits {Gluten-free}

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!

Pin this recipe so you can come back to it later here!

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.

Ingredients for making gluten-free biscuits

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!

Gluten-free Biscuits

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!

Gluten-free Biscuits with Butter

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

They’d be great with this gluten-free cheesy chicken and rice recipe too, which I’m hoping to make soon! These would also be so good with this Butternut Squash Chili.

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:

Yield: 9 biscuits

Gluten-free Buttermilk Biscuits

Buttermilk Biscuits {Gluten-free}

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 Time 15 minutes
Cook Time 14 minutes
Total Time 29 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

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
  4. For drop biscuits: Use a large spoon to scoop out and drop 9 mounds of dough onto parchment paper lined baking sheets.
  5. 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.
  6. 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:
Gluten-free Buttermilk Biscuits Recipe

I hope you and youre family enjoy this gf biscuit recipe as much as my family does!

The First Year Celiac Disease - a great resource for those newly diagnosed
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pam

Monday 15th of February 2016

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

dee Wilson

Saturday 21st of November 2015

Can these be frozen?

Kayla

Wednesday 8th of April 2015

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!

Trina

Sunday 25th of January 2015

I made these with Krusteaz gluten/free all purpose flour also and they turned out great!! Thanks for the recipe!

Jana

Saturday 17th of January 2015

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?