Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a 1:1 gluten-free substitute for regular all-purpose flour) that is made with lighter flours/starches (such as rice flour, tapioca starch, potato starch or corn starch) to get a light and fluffy final texture. I do NOT recommend using 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 the ingredients to better bind together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Leavening Agents: We’re using both baking powder and baking soda to help the biscuit dough rise. Alternatively, if you only have baking powder, you can use an extra teaspoon of baking powder to replace the baking soda.

Sugar: I used granulated white sugar, but you can also use cane sugar or light brown sugar instead. Alternatively, you may also leave out the sugar if you prefer savory biscuits.

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead. Make sure to use cold butter so that the butter remains in solid pieces after being cut into the dough, creating a beautiful flaky texture.

Buttermilk: To make dairy-free buttermilk, simply combine 3/4 tablespoon of fresh lemon juice with 3/4 cup of cold unsweetened dairy-free milk (such as almond milk, cashew milk, rice milk, etc.). Mix well, then let the mixture sit for 5 minutes before using.

Lemon Juice: I recommend using fresh lemon juice for the best flavor and tang. However, if you only have access to bottled lemon juice, that will work too.

Honey: I used honey to add additional sweetness to the biscuit dough, but feel free to leave it out if you prefer savory biscuits.