Gluten-Free Buttermilk Biscuits

Gluten-Free Buttermilk Biscuits

Classic biscuits made with tangy buttermilk are always a crowd pleaser. These biscuits are light and flaky with a soft interior and crisp bottoms.

5 from 3 votes
Gluten-Free Buttermilk Biscuits
Buttermilk Biscuits
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
 
Course: Side Dish
Cuisine: American
Servings: 12 biscuits
Calories: 131 kcal
Author: Shay Lachendro
Ingredients
  • 2 cups gluten-free flour blend (see notes)
  • 1 teaspoon xanthan gum (omit if your flour blend contains it)
  • 1 teaspoon kosher or fine sea salt
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 6 tablespoons unsalted butter cubed and very cold
  • ¾ cup plus 1 tablespoon cold buttermilk divided
Instructions
  1. Preheat the oven to 425°F and line a baking sheet with a silicone baking mat or parchment paper.
  2. Combine the dry ingredients in a large bowl and whisk together. Add the cubed butter and cut in with a pastry cutter or two forks until it resembles coarse crumbs. Stir in ¾ cup buttermilk and mix until just combined.
  3. Turn the dough out onto a floured surface and pat into a rectangle. Fold the rectangle into thirds and turn the dough a half turn. Flatten into a rectangle until the dough is about ½- to ¾-inch thick.
  4. Cut the dough with a 2½-inch biscuit cutter and place the biscuits on the prepared baking sheet; the edges of the biscuits should be touching. Re-roll the dough as needed; there should be about 12 biscuits.
  5. Refrigerate the biscuits at least 30 minutes to ensure the butter stays cold. This is especially important if your house/kitchen is warm and humid.
  6. Brush the tops of the biscuits with the remaining 1 tablespoon buttermilk. Bake for 12-15 minutes or until the biscuits are browned and baked through.
Recipe Notes

• For best results, I highly recommend using Cup4Cup flour in this recipe. I used 274 grams of Cup4Cup and omitted the xanthan gum.
• Be sure to cut the butter into the flour until the pieces of butter are fairly small. If the butter bits are too big, they won’t incorporate into the dough well and the biscuits will come out denser.
• Try to work the dough as little as possible to keep the biscuits from being flat and tough.

Nutrition Facts
Buttermilk Biscuits
Amount Per Serving
Calories 131 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g15%
Cholesterol 17mg6%
Sodium 269mg11%
Potassium 128mg4%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 210IU4%
Calcium 81mg8%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Biscuits Buttermilk Shay Lachendro
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  1. Patricia
    October 31, 2019

    Love that this recipe is egg free! but I also need dairy free, so do you think Earth Balance vegan spread or coconut oil would work?

    1. Carol Kicinski
      November 1, 2019

      Hi Patricia,

      You could substitute with dairy-free buttery sticks. It also contains buttermilk though, so you’ll need to substitute that as well. Check out our substitutions page for ideas: https://simplygluten-free.com/substitutions
      Please note that we did not test this recipe with dairy-free options, so it might come out a little different than the original. Let us know how it goes!

  2. J
    November 17, 2019

    Really want to try these this week! However, when you say Cup4Cup flour do you mean the physical brand or the flour blend recipe shown in the front of the magazine?

    1. Carol Kicinski
      November 18, 2019

      Hi J,
      We’re referring to the brand.

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