Gluten Free Biscuits Recipe (2024)

4.86 from 14 votes

Author: Becky Hardin

• ▢ 3 cups all-purpose 1:1 gluten-free flour 444 grams, plus more for dusting (such as Bob’s Red Mill, Cup4Cup, King Arthur)
• ▢ 4 teaspoons baking powder 16 grams
• ▢ 1½ teaspoons kosher salt 5 grams
• ▢ ¼ teaspoon baking soda
• ▢ ½ cup unsalted butter 113 grams, cold and cubed (1 stick)
• ▢ 1¼ cups buttermilk 284 grams, chilled (see note)

• Preheat the oven to 400°F. Spray a baking sheet with nonstick spray and set aside.

• In a medium bowl, mix the gluten free flour blend, baking powder, salt, and baking soda together. Using a pastry cutter or your hands, cut the butter into the flour mixture until it resembles crumbs. Mix in the buttermilk until it forms a shaggy dough.

  3 cups all-purpose 1:1 gluten-free flour, 4 teaspoons baking powder, 1½ teaspoons kosher salt, ¼ teaspoon baking soda, ½ cup unsalted butter, 1¼ cups buttermilk

• Sprinkle a cutting board or a flat surface with gluten free flour and turn the biscuit dough out onto it and knead just until it is fully combined. Using your hands or a rolling pin, flatten dough into a ½ inch thick rectangle, sprinkle it with just a little bit of flour (too much flour will cause the layers to fall apart later). Fold the dough back on itself and press together and out again into another rectangle this time about 1 inch thick. Repeat the sprinkle of flour and folding the dough one more time and roll it out about 2 inches thick. This helps create layers in the biscuits.

• Using a cup or a biscuit cutter, press straight down into the dough to cut out biscuits. Do not rock the cup or biscuit cutter side to side when cutting the biscuits, as it will seal the layers closed. Place the biscuits onto the prepared baking sheet and place in the oven to bake for 18-20 minutes, or until the biscuits have browned.

• Remove from the oven and serve immediately. Enjoy with gluten free gravy, jam, or butter and honey!

• Buttermilk: If you don’t have buttermilk, follow this simple homemade buttermilk recipe.
• If you are not gluten intolerant, you can make these biscuits with all-purpose flour.
• The butter should be cold before you add it to the other ingredients, as should the buttermilk.
• Bake the biscuits in a fully preheated oven.

Storage:Store gluten free buttermilk biscuits in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

Upload A PhotoTag on
InstaLeave A Rating