Gluten Free Buttermilk Biscuits

A fool-proof recipe for the BEST gluten free biscuits! Flaky, soft, and buttery, these biscuits are a perfect addition to breakfast, brunch, or dinner.

Gluten Free Biscuits:

If you breakfast, you biscuit. And these gluten free biscuits are a breakfast dream come true - buttery with soft, flaky layers! Nobody will care they're gluten-free.

I love to top these gluten-free biscuits with homemade honey butter and a generous drizzle of honey.

If you love biscuits, chances are, you love cinnamon rolls too! Try these amazing gluten free cinnamon rolls - you won't regret it.

Key Ingredients:

• Gluten-free flour - I recommend Bob's Red Mill's 1 to 1 Gluten Free Baking Flour. It has a gluten-like taste and texture that I personally love. But more than that, it's what I created this recipe with and most gluten-free flour blends respond differently in recipes. Some are thirstier than others and soak up more liquid.
• Baking powder - Vital for a proper rise! Baking powder does expire! Old baking powder isn't as effective, so make sure you buy a new can if needed.
• Baking soda - Baking soda is not an afterthought! It reacts with the buttermilk to create even more rise.
• Kosher salt - Salt = flavor! If you only have table salt, cut the amount by half.
• Sugar - A smidge of sweetness enhances the buttery flavor of the biscuits.
• Unsalted butter - Your butter should be cold!! Cold bits of butter is essential for flaky layers.
• Buttermilk - I tried this recipe with homemade buttermilk and they weren't as fluffy. I highly recommend using store-bought buttermilk.
• Egg - Not your typical biscuit ingredient! An egg helps bind the biscuit so it's not crumbly.

How to Make Gluten Free Biscuits:

Homemade biscuits are actually quite simple. Remember to preheat your oven to 425 degrees first. And follow this recipe to a tee!

You can't fudge biscuits! They are VERY particular and one ingredient change can be the difference between a flaky biscuit and a dense one.

Here's what you need to do:

1. Cut in the butter

• Combine the dry ingredients in a large bowl. Give them a stir to incorporate the leaveners.
• Cut the cold butter into small pieces. The smaller the pieces, the less you have to touch the butter once it's in the flour.

• Use your hands or a pastry cutter to cut the butter into the flour until it's in pea-sized pieces. It's okay if there's a few bigger pieces too.
• Place the bowl into the freezer for at least 10 minutes so the butter pieces don't get warm. Don't skip this step!

2. Make the biscuit dough

• In a liquid measuring cup, whisk the egg and buttermilk together.
• Add the mixture to the flour and use a large spoon to stir it in.
• Now use your hands to form the mixture into a large disc. Try not to work the dough too much.

3. Cut and bake the GF biscuits

• Lightly flour a clean work surface.
• Place the biscuit dough onto the surface and gently pat it into a 1-inch thick rectangle. Do NOT use a rolling pin!
• Use a 2-½ inch biscuit cutter to cut the biscuits. You should get seven biscuits.

• Arrange the biscuits on a parchment-lined sheet pan about ½ inch apart.
• Pop the pan in the freezer with the biscuits for at least 30 minutes! Don't skip this step!
• Bake for 18 minutes or until the tops are golden brown and the biscuits are cooked.

Expert Tips:

• The butter must stay cold throughout the entire process! If the butter warms up and melts into the dough, you won't get flaky biscuits.
• Avoid overworking the dough. All you need are your hands - no mixer, no rolling pin.
• Avoid cutting the dough in quarters and stacking it. In my experience, it doesn't produce lighter biscuits AND it's more work!

Storage Tips:

Biscuits are BEST enjoyed fresh and warm! They harden as they cool and dry out quickly.

• Let the biscuits cool completely, then store in an airtight container or zip-top bag at room temperature for up to 2 days.
• Biscuits are freezer-friendly. Freeze in a freezer-safe container or zip-top bag for up to 3 months.
• Reheat gluten free biscuits in the microwave in 15-second increments until warmed throughout.

Gluten Free Recipes:

• Fluffy Gluten Free Pancakes
• Gluten Free Blueberry Muffins
• Flaky Gluten Free Pie Crust
• Gluten Free Pumpkin Pancakes