These Gluten-Free Biscuits have buttery flavor, golden tops, and soft, tender centers. A gluten-free flour blend and a little xanthan gum help hold the dough together, making them a cozy choice for brunch or holiday dinners.
Split one while it’s warm and add a little butter or jam. The tops have just enough crispness, while the centers stay soft enough to soak up a spoonful of gravy.
You can make this recipe without a rolling pin. Two gentle folds and a quick pat with your hands are all it takes to shape the dough before cutting.
Ingredient Notes
- Gluten-free all-purpose flour: Choose a blend intended for general baking. Different blends absorb liquid differently, so weighing the flour helps keep the amount consistent. The extra 2 tablespoons are for the parchment and the top of the dough; keep them separate from the flour in the bowl.
- Xanthan gum: This helps the dough hold together. Check your flour label before adding the separate ½ teaspoon. If the blend already contains xanthan gum, omit the extra.
- Baking powder: Use fresh, gluten-free baking powder for a good rise. Baking soda is not an equal substitute.
- Butter: Keep it very cold and leave small pieces throughout the dough. Those little pockets of butter help create a lighter texture as the biscuits bake.
- Buttermilk: Cold buttermilk keeps the biscuits moist and gives them a subtle tangy flavor. If you don’t have any on hand, add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then pour in enough milk to make 1 cup. Stir and refrigerate for 5–10 minutes before using.
- Egg: Whisk it into the buttermilk so it mixes evenly into the dough. If using an egg replacer, prepare the equivalent of one large egg according to its package directions; the texture and rise may differ.
- Dairy-free option: Replace the butter with cold shortening and make the buttermilk substitute with dairy-free milk. Use a dairy-free alternative for the optional topping, too.
How To Make Gluten-Free Biscuits
Heat the oven and chill the butter. Preheat the oven to 450°F (232°C). Grease a large cast iron pan or baking sheet. Cut the butter into small pieces and freeze for 10 minutes.
Mix the dry ingredients. Whisk the 2 cups of flour, xanthan gum if needed, baking powder, salt, and sugar in a large bowl.
Cut in the butter. Use a pastry cutter or fork to blend the chilled butter into the flour mixture until it forms coarse crumbs. Stop when the butter pieces are about the size of small peas.
Add the wet ingredients. Whisk the egg into the cold buttermilk. Pour it into the bowl and stir gently until a soft, sticky dough forms and no dry flour remains. Avoid prolonged mixing or working the dough until smooth.
Fold the dough twice. Sprinkle 1 tablespoon of the additional flour over a large piece of parchment paper. Turn the dough onto it and dust the top with the remaining tablespoon. Using the parchment to help lift the sticky dough if needed, fold it in half, then fold it in half once more. Do not roll it out.
Pat into a thick round. Gently shape the dough with your hands into a round about 7 inches across and 1 inch thick. Keep that thickness so the biscuits have room to rise.
Cut the biscuits. Lightly flour a 2-inch biscuit cutter, drinking glass, or mason jar lid. Press straight down and lift straight up without twisting. Gently gather and reshape the scraps to cut the remaining biscuits. You should have about 12.
Bake until golden. Place the biscuits in the prepared baking pan and bake for 15–20 minutes. Begin checking at 15 minutes; the tops should be golden and the centers baked through.
Finish and serve. Brush the warm tops with melted butter, if desired, and serve while warm.
Tips for Tender Biscuits
- Keep everything cold. Keep the buttermilk chilled in the refrigerator until you’re ready to use it. If the dough becomes warm or greasy while shaping, refrigerate it briefly before baking.
- Expect sticky dough. Use the measured dusting flour to make it manageable. Using too much extra flour can leave your biscuits dry and crumbly.
- Handle the scraps gently. Press them together just enough to cut another biscuit.
- Watch the first batch closely. Oven temperatures and baking pans vary, so use the color and doneness along with the suggested baking time.
Serving Suggestions
Serve these biscuits warm with butter, strawberry jam, honey, or apple butter for breakfast. For something heartier, split them and fill with scrambled eggs and cheese.
They also make a comforting side for roast chicken, chili, or a bowl of soup. For biscuits and gravy, spoon your favorite gluten-free sausage gravy over the split biscuits just before serving.
Storage Instructions
Room temperature: Cool the biscuits completely, then store them in an airtight container for up to 2 days. They have the best texture on the day they’re baked.
Freezer: Once the biscuits have cooled completely, wrap each one separately and store them in a freezer-safe bag or airtight container. Freeze for up to 2 months and thaw at room temperature before reheating.
Reheating: Warm thawed biscuits in a 350°F oven for about 5–10 minutes, until heated through. Loosely cover with foil to keep the tops from getting too dark. For a quick option, microwave one biscuit in short bursts and serve right away.
More gluten-free recipes to make ASAP!
- Gluten-Free Butter Cookies (Tender & Buttery)
- Gluten-Free Pie Crust Recipe (Easy, Flaky & Buttery)
- Gluten-Free Tortillas (Soft & Easy Homemade Recipe)
I love to see all your creations and don’t forget to follow along on Facebook and Pinterest!
Gluten-Free Biscuits
Soft, buttery biscuits with golden tops and tender centers. This simple buttermilk dough comes together with two gentle folds and bakes in a cast iron pan or on a baking sheet.
Ingredients
- 2 cups (270 g) gluten-free all-purpose flour
- ½ teaspoon (1.5 g) xanthan gum, omitted if the flour blend already contains it
- 1 tablespoon (14 g) gluten-free baking powder
- 1 teaspoon (6 g) salt
- 2 tablespoons (25 g) granulated sugar
- 1 cup (240 ml) cold buttermilk
- 6 tablespoons (85 g) unsalted butter, chilled
- 1 large egg
- 2 tablespoons (15 g) gluten-free all-purpose flour, divided, for shaping
- Melted butter, optional, for brushing the tops
Instructions
- Prepare: Preheat the oven to 450°F (232°C). Grease a large cast iron pan or baking sheet. Cut the butter into small pieces and freeze for 10 minutes.
- Combine the dry ingredients: Whisk the 2 cups of flour, xanthan gum if needed, baking powder, salt, and sugar in a large bowl.
- Cut in the butter: Use a pastry cutter or fork to work the cold butter into the dry mixture until the butter pieces are about the size of small peas.
- Mix the dough: Whisk the egg into the cold buttermilk. Add to the flour mixture and stir just until combined.
- Fold twice: Sprinkle a large piece of parchment paper with 1 tablespoon of the shaping flour. Place the dough on top and dust with the remaining tablespoon. Gently fold the dough in half, then fold it in half again. Do not roll out the dough.
- Shape: Pat the dough into a round about 7 inches across and 1 inch thick.
- Cut: Use a 2-inch biscuit cutter, drinking glass, or mason jar lid to cut the biscuits. Press straight down without twisting. Gently reshape the scraps and cut more biscuits, making about 12 total.
- Bake: Place the biscuits in the prepared pan and bake for 15–20 minutes. Check at 15 minutes and remove when golden brown and baked through.
- Serve: Brush the warm biscuits with melted butter, if desired, and serve warm.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 142Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 31mgSodium: 268mgCarbohydrates: 21gFiber: 1gSugar: 3gProtein: 4g
