Learn how to make easy gluten free buttermilk biscuits that actually taste amazing! These biscuits are soft, fluffy and moist and are made with simple ingredients.

Gluten Free Buttermilk Biscuits Recipe

I have been gluten free for over 15 years now. And one thing that I have missed are biscuits. I have a delicious regular biscuit recipe but never have had a great gluten free biscuit recipe. Until now. I can’t even begin to tell you how many times it took me to get this recipe just right. It was a lot. But…these gluten free buttermilk biscuits are so dang good.

I wanted to create a recipe that didn’t require all the extras, like xanthan gum. I just wanted it to be a few simple pantry ingredients that you could just quickly pull out and make biscuits. So, make sure to read the whole post so that you know exactly what kind of flour you will need.

The Cowboys’ Rating: 9/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients are in Gluten Free Buttermilk Biscuits?

Butter – You will want to use cold real butter. I like to grate it while it’s cold and then add it to my dry ingredients.
Gluten Free Flour – My favorite gluten free flours are Cup4Cup Gluten Free Flour, Grandpa’s Kitchen Gluten Free Flour and Bob’s Red Mill Gluten Free Flour…but make sure that you pick a flour that already has xanthan gum in it! That’s so important.
Eggs – The egg helps hold the biscuit together. Gluten free products have a tendency to fall apart. I didn’t want these biscuits to just crumble.
Buttermilk – I used buttermilk because it adds such great flavor and moisture to biscuits. If you don’t have buttermilk, you can use 1 cup of whole milk plus 1 tablespoon vinegar and let it sit in the fridge for a few minutes.
Salt – Salt enhances the flavor.
Baking Soda
Sugar

Tools You’ll Need

Best Gluten Free Buttermilk Biscuits

Preheat oven to 450 degrees F.
In a large mixing bowl, combine flour, baking powder, sugar and salt. Mix until well combined.
Using a cheese grater, grate the cold butter into the dry ingredients. Work the butter into the flour mixture until crumbly.
In a separate bowl, add together buttermilk and egg. Mix until well combined.
Slowly add buttermilk and egg to dry ingredients and softly mix. (The mixture will be thick and sticky when you’re done.)
Generously flour an area on the countertop and spoon out the dough onto the floured surface.
Gently pat down the dough until the dough is flat and about 1″ in thickness.
Cut out biscuits using a biscuit cutter and place on a greased baking sheet.
Bake for 10 minutes and remove from oven.
Let cool and serve.
Enjoy!

Tips for Making Gluten Free Buttermilk Biscuits

As previously mentioned, make sure that you are using a flour that already has xanthan gum in it! This is very important.
When you’re mixing the dough, it’s important not to overmix. Mix until just combined so that the biscuits do not become tough and dry. The dough will look like a thick paste. It’s ok! Trust the process.
Cut the biscuits out and then softly reform the dough again to continue making biscuits with the excess dough. The less you handle the dough, the better your biscuits will be.

How to Store Gluten Free Buttermilk Biscuits

Store the gluten free biscuits in an airtight container or Ziploc bag in the fridge. They will last up to 7 days in the fridge. You can also place them in a freezer bag and keep them in the freezer for up to 3 months.

*Reheating – I have found that just like everything gluten free, you will need to reheat these biscuits for them to taste great again. You can reheat them in the oven or pop them in the microwave for 10 seconds to make them warm and fluffy again.

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