Tender Gluten-Free Buttermilk Biscuits (Dairy-Free Option)

With a tender crumb, these gluten-free buttermilk biscuits have the slight tang of buttermilk, crisp edges with a soft and fluffy center. They’re perfect served warm with a generous spread of butter or alongside cozy soups and stews. Alternatively, enjoy them with apple butter or your favorite jam.

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Deliciously Tender Buttermilk Biscuits

I doubt there’s anything that feels as comforting as pulling a tray of freshly baked buttermilk biscuits from the oven, with the warmth and fragrance in your face.

Perhaps, the only thing that can beat that would be slicing the biscuits into half lengthwise, and spreading the still-warm biscuits with a decadent amount of creamy butter, then devouring them as the butter melts. Or eating the homemade biscuits as a perfect side with a big bowl of stew or a cozy bowl of soup.

If I’m making you hungry already, then let’s get on to today’s recipe for gluten-free butter milk biscuits because if you start now, you can enjoy fresh-baked biscuits in an hour!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for these gluten-free biscuits recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing the buttermilk biscuit dough is relatively simple (just make sure to chill it well before baking so you get a flaky texture).
• Totally Gluten-Free with Dairy-Free Options: The best part is that these tender buttermilk biscuits are 100% gluten-free, and can be easily made dairy-free too. This means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making these gluten-free buttermilk biscuits recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Gluten-Free Flour Blend: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch and potato starch) for a lighter texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend doesn’t already include xanthan gum, make sure to add it in.
• Baking Powder: Baking powder is the only leavening agent in this gluten-free biscuit recipe, and is required to help the biscuit dough rise. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
• Sugar: I added sugar for a hint of sweetness, but if you rather not, simply leave out the sugar. I used white sugar, but cane sure or light brown sugar will work just as well.
• Buttermilk: Since this is a recipe for buttermilk biscuits, buttermilk is a key ingredient here. You can either use store-bought buttermilk, or make your own by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice, then let it sit in the refrigerator for 10 minutes. If you are lactose-intolerant, you can make dairy-free buttermilk by combining 1 cup of unsweetened non-dairy milk (such as almond milk, cashew milk, rice milk, oat milk or soy milk) with 1 tablespoon of vinegar or lemon juice, and letting it sit for 10 minutes in the refrigerator.
• Butter: For the best texture, make sure that your butter is very cold when using it. If you are lactose-intolerant, you may use dairy-free butter (vegan butter) instead.
• Egg: The egg helps to better bind the ingredients together as well as to give the dough moisture. So make sure to include it in.

How to Make Gluten-Free Buttermilk Biscuits (Step by Step):

Prepare Gluten-Free Biscuit Dough

Whisk Dry Ingredients: Combine gluten free flour, xanthan gum, baking powder, salt and granulated sugar to a large bowl and whisk to combine.

Cut Butter into Flour Mixture: Using a pastry cutter, cut in the cold butter chunks into the flour and break the butter down until pea size. The texture should be coarse and mealy.

Add Egg and Buttermilk: Make a well in the center of the bowl, whisk the egg and add into center followed by the buttermilk. Mix using a spatula until all ingredients are evenly combined and a soft dough forms. Dough should be sticky, but not too wet.

Transfer Dough to Parchment and Fold: Dust a tablespoon of flour on parchment paper and place your dough on top, dust the top with a little more flour. (NOTE: Do NOT roll out the dough). Fold a third of the dough over itself and then fold the other third over, dusting flour on top if needed. Let the dough chill for 15 minutes in the refrigerator (this is essential for a flaky texture).

Chill and Cut Dough into Circles

Shape Folded Dough into Round Disc: Once chilled, use gluten-free floured hands to shape the dough into a 7-inch round and 2-inch-thick disc.

Cut out Circles and Chill: Using a 2-inch round cutter to cut out the dough, press down without twisting. Reshape any remaining scraps of dough and cut again with round cutter until all the dough is used (you should get 12 biscuits). Place the dough on a parchment-lined baking sheet 1.5 inches apart. Chill the dough circles for 15 minutes in the freezer.

Bake Until Golden Brown

Bake Until Golden Brown: Once chilled, bake the biscuit dough in the preheated oven for 15 minutes.

Serve and Enjoy: Serve these gf biscuits warm with butter (or alone) and enjoy!

Dish by Dish Tips/Tricks:

• Make Your Own Buttermilk: You can either use store-bought buttermilk, or make your own by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice, then let it sit in the refrigerator for 10 minutes.
• Dairy-Free Buttermilk: If you are lactose-intolerant, you can make dairy-free buttermilk by combining 1 cup of unsweetened non-dairy milk (such as almond milk, cashew milk, rice milk, oat milk or soy milk) with 1 tablespoon of vinegar or lemon juice, and letting it sit for 10 minutes in the refrigerator.
• Make Sure to Chill Dough: For the best texture, make sure to chill the dough before cutting into circles, and then to chill again once cut into circles before baking.
• Storing: To store, place these buttery biscuits in an airtight container and store at room temperature for up to 3 days.
• Herb and Cheese Biscuits: If you want savory cheese biscuits, leave out the sugar directly, and add 1 tablespoon fresh herbs and 1 cup grated cheddar cheese to the dough.
• Drop Biscuits: If you’re not keen on folding and cutting the dough, simply add 2 extra tablespoons of buttermilk to create a wetter dough, and then drop the biscuit dough by the spoonful directly on the parchment-lined baking sheet and bake.

Enjoy These Gluten-Free Biscuits With:

• Crustless Chicken Pot Pie (Gluten-Free, Dairy-Free)
• Easy Chicken Gravy (Gluten-Free, Dairy-Free)
• Cream of Mushroom Soup (Gluten-Free, Vegan)
• Broccoli Cheddar Soup (Gluten-Free, Dairy-Free)

Other Gluten-Free Quick Breads to Make:

• Honey Oat Bread (Gluten-Free, Dairy-Free Option)
• Fluffy Corn Flour Bread (Gluten-Free, Dairy-Free)
• Almond Flour Flaxseed Bread (Gluten-Free, Dairy-Free Option)
• Irish Soda Bread (Gluten-Free, Vegan)

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Buttermilk Biscuits (Dairy-Free Option)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 1 hour
• Yield: 12 biscuits 1x
• Diet: Gluten Free

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Description

With a tender crumb, these gluten-free buttermilk biscuits have the slight tang of buttermilk, crisp edges with a soft and fluffy center. They’re perfect served warm with a generous spread of butter or alongside cozy soups and stews. Alternatively, enjoy them with apple butter or your favorite jam.

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Ingredients

Units USM Scale 1x2x3x

• 2 1/4 cups gluten free measure-for-measure baking flour, plus 1-2 tablespoons more for sprinkling surface
• 1/2 teaspoon xanthan gum (omit if your gluten-free blend already contains it)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon granulated sugar (optional)
• 1 cup cold buttermilk
• 6 tablespoons very cold butter, cut in chunks
• 1 egg

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Instructions

1. Preheat Oven: Preheat oven to 450°F and line a baking sheet with parchment paper.
2. Whisk Dry Ingredients: Combine gluten free flour, xanthan gum, baking powder, salt and granulated sugar to a large bowl and whisk to combine.
3. Cut Butter into Flour Mixture: Using a pastry cutter, cut in cold butter into the flour and break down until pea size. Texture should be coarse and mealy.
4. Add Egg and Buttermilk: Make a well in the center of the bowl, whisk egg and add into center followed by the buttermilk. Mix using a spatula until all ingredients are evenly combined. Dough should be sticky, but not too wet.
5. Transfer Dough to Parchment and Fold: Dust a tablespoon of flour on parchment paper and place your dough on top, dust the top with a little more flour. (NOTE: Do NOT roll out the dough). Fold a third of the dough over itself and then fold the other third over, dusting flour on top if needed. Let the dough chill for 15 minutes in the refrigerator (this is essential for a flaky texture).
6. Shape Folded Dough into Round Disc: Once chilled, shape into a 7-inch round and 2-inch-thick disc.
7. Cut out Circles and Chill: Using a 2-inch round cutter to cut out the dough, press down without twisting. Reshape any remaining scraps of dough and cut again with round cutter until all the dough is used (you should get 12 biscuits). Place the dough on a parchment-lined baking sheet 1.5 inches apart. Chill the dough circles for 15 minutes in the freezer.
8. Bake Until Golden Brown: Once chilled, bake the biscuit dough in the preheated oven for 15 minutes.
9. Serve and Enjoy: Serve warm with butter (or alone) and enjoy!

Notes

Gluten-Free Flour Blend: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch and potato starch) for a lighter texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free flour blend doesn’t already include xanthan gum, make sure to add it in.

Baking Powder: Baking powder is the only leavening agent in this gluten-free biscuit recipe, and is required to help the biscuit dough rise. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.

Sugar: I added sugar for a hint of sweetness, but if you rather not, simply leave out the sugar. I used white sugar, but cane sure or light brown sugar will work just as well.

Buttermilk: Since this is a recipe for buttermilk biscuits, buttermilk is a key ingredient here. You can either use store-bought buttermilk, or make your own by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice, then let it sit in the refrigerator for 10 minutes. If you are lactose-intolerant, you can make dairy-free buttermilk by combining 1 cup of unsweetened non-dairy milk (such as almond milk, cashew milk, rice milk, oat milk or soy milk) with 1 tablespoon of vinegar or lemon juice, and letting it sit for 10 minutes in the refrigerator.

Butter: For the flakiest texture, make sure that your butter is very cold when using it. If you are lactose-intolerant, you may use dairy-free butter (vegan butter) instead.

Egg: The egg helps to better bind the ingredients together as well as to give the dough moisture. So make sure to include it in.

• Prep Time: 15 mins
• Chilling Time: 30 mins
• Cook Time: 15 mins
• Category: Bread
• Method: Baking
• Cuisine: American