Easy Gluten-Free Buttermilk Biscuits

Gluten-free biscuits can be tender, layered, and golden without complicated techniques. This 30-minute batch relies on cold butter, chilled buttermilk, and a light touch so the dough stays soft instead of tough. The biscuits are shaped by hand rather than rolled thin, which keeps them tall and gives the centers a fluffy texture. Serve them warm with butter, jam, eggs, soup, or gravy whenever you want a comforting side that works for breakfast or dinner.

What are gluten-free biscuits?

Why these gluten-free biscuits work

The dough uses gluten-free all-purpose flour, baking powder, and a small amount of xanthan gum when the flour blend needs it. Cold butter creates little pockets as the biscuits bake, while buttermilk adds moisture and a gentle tang. Folding the dough twice builds layers without kneading. Because gluten-free dough does not need gluten development, overmixing only makes the result heavier.

Ingredients for gluten-free biscuits

2 cups gluten-free all-purpose flour, plus 2 tablespoons for shaping
½ teaspoon xanthan gum, if your flour blend does not contain it
1 tablespoon gluten-free baking powder
1 teaspoon salt
2 tablespoons granulated sugar
1 cup cold buttermilk
6 tablespoons unsalted butter, cut into small pieces and chilled
1 large egg, whisked

How to make them

Heat the oven to 450°F (232°C). Whisk the flour, baking powder, salt, and sugar in a large bowl. Freeze the butter pieces for 10 minutes, keeping the buttermilk cold while you wait.

Preheat the oven to 450°F (232°C).
In a large bowl add the gluten-free flour, baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients.
Cut the butter into small pieces and put in the freezer for 10 minutes. Keep the buttermilk cold.
Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas.
Add in the buttermilk and the whisked egg (or egg replacer) and stir until a soft dough forms. The dough will be sticky.
Add one tablespoon of flour to a large piece of parchment paper.
Place the dough on top of the floured parchment paper. Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times.
With your hands form a dough round that is about 7 inches in diameter and 1 inch thick.
Cut out 2-inch biscuits using a biscuit cutter. Do not twist cutter when cutting. Put the biscuits on a greased large cast iron pan or baking sheet.
Bake the biscuits for 15-20 minutes at 450°F (232°C). At the 15-minute point check your biscuits to see if they are golden brown.
Brush melted butter on top of the warm biscuits. Serve warm and enjoy!

Serving ideas for gluten-free biscuits

Split the biscuits for scrambled eggs, turkey sausage, or a breakfast sandwich. At dinner, pair them with chicken soup, chili, roasted vegetables, or gluten-free sausage gravy. For a sweet plate, add jam, honey, or berries. A concrete make-ahead use is brunch: bake the biscuits shortly before guests arrive, then keep them warm in a cloth-lined basket.

Tips and an optional variation

Keep the butter and buttermilk cold, and avoid adding extra flour to compensate for sticky dough. A sticky texture is expected. Do not twist the cutter because twisting seals the edges and can limit the rise. If you need a dairy-free or vegan variation, use a dairy-free milk soured with vinegar or lemon juice, plant-based butter or shortening, and a suitable egg replacer; treat this as optional because the texture may vary by product.

Getting the texture right

These biscuits are shaped rather than rolled because the dough is delicate. A seven-inch round gives twelve two-inch biscuits at a useful thickness. If the round is wider or flatter, the biscuits spread more and can bake up hard. Work on parchment so the dough can be folded without sticking to the counter, and use just enough flour to handle it.

Ovens vary, especially at a high temperature, so use the color and center as your final cues rather than relying on the clock alone. A cast-iron pan gives the bottoms extra color, while a baking sheet gives slightly more space around each biscuit. Either works as long as it is greased before the dough is placed.

Making the recipe ahead

You can measure the dry ingredients in advance and keep them covered. Chill the butter and buttermilk until the last moment, then mix and shape the dough just before baking. For a morning schedule, prepare the dry bowl the night before, place the butter in the freezer while the oven heats, and bake the biscuits while coffee or tea is brewing.

Storage and reheating

Cool leftovers completely, then store them airtight at room temperature for up to 2 days or freeze them for up to 2 months. Reheat thawed biscuits in a 350°F oven for 6 to 10 minutes so the edges crisp again. Avoid microwaving for long periods, which can make gluten-free biscuits chewy.

Search-query answers

How do you keep gluten-free biscuits from being dense?

Use cold fat, measure the flour carefully, and mix only until the dough comes together. Keep the dough about 1 inch thick.

Can you make buttermilk without buttermilk?

Add 1 tablespoon white vinegar or lemon juice to 1 cup milk and chill it for 5 to 10 minutes before using.

Why should you not twist a biscuit cutter?

Twisting compresses the cut edges, which can stop the biscuits from rising evenly.

FAQs about gluten-free biscuits

Can I use a gluten-free flour blend without xanthan gum?

Yes, but add the listed xanthan gum unless the blend already includes it.

How do I know the biscuits are done?

The tops should be golden, and the centers should look set rather than wet when checked at the 15-minute mark.

Can I freeze gluten-free biscuits?

Yes. Freeze cooled biscuits airtight for up to 2 months and reheat them in a moderate oven.

Why is the dough sticky?

Gluten-free flour absorbs liquid differently, so the dough is meant to be soft and sticky. Use the shaping flour lightly instead of mixing in more.

These gluten-free biscuits are best when they are still warm, with crisp tops and tender centers. Keep the dough cold, shape it gently, and let the oven do the work.

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