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a gluten-free biscuit is cut open on a stack of biscuits, melting butter is on the biscuit.
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Gluten-Free Buttermilk Biscuits

This easy gluten-free biscuit recipe is made with buttermilk producing the softest buttery biscuits with crispy flaky layers.
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 20 minutes
Total Time 55 minutes
Servings 8 people
Calories 254kcal

Ingredients

  • 6 tablespoons butter, chopped, and chilled (85g)
  • 2 cups + 2 tablespoons gluten-free flour (289g)
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg

Instructions

  • In a large mixing bowl, whisk together the dry ingredients: gluten-free flour, baking powder, baking soda, sugar, and salt. Set the bowl aside.
  • Measure out the butter (85g) and chop the butter into small pieces. Place the pieces onto a plate and into the freezer for 10 minutes.
  • If using a food processor, transfer the dry ingredients into the food processor.
  • Remove the butter from the freezer. Place the chopped butter pieces into the large bowl or food processor, whichever you will be using. Pulse around 8-10 seconds until you get coarse crumbs, the size of a pea or smaller. If using a large bowl and pastry cutter, cut the butter into the dough until coarse crumbs form. You can also use your fingertips to break up the flour/butter mixture but work quickly to avoid the butter from melting.
  • Pour the flour-butter mixture from the food processor back into the large bowl.
  • In a medium-size bowl, measure the buttermilk and add the large egg. Whisk together until smooth. Then make a well in the center of the flour mixture and pour in the buttermilk egg mixture.
  • Using a rubber spatula, fold everything together, being careful to not overwork the dough. You want to stir around 15 times until the dough begins to form into a shaggy ball. This is a sticky dough and there may be bits of flour hanging in the bottom, that is ok.
  • Turn out the dough on a floured surface. Have extra flour nearby and use it often to flour your hands and the work surface as needed. Flour both hands and carefully mold the dough into a rectangle, then flatten the dough to about 1-inch high on all 4 sides. Take the end of the dough that is closest to you, and fold it in half so that each end is now touching. Using a sharp knife or pastry cutter, cut the dough in half vertically, and then stack the halves onto one another. This creates the first layer. Lift the dough and add more flour to the bottom of the workspace if needed as it tends to stick to the surface. Flatten the biscuit dough once again into a rectangle and repeat the fold, cut, and stack process 3 more times.
  • Flatten the final rectangle, 1-ich thick on all four sides. Cut biscuits into 2 or 3-inch circles with a biscuit cutter. Push the biscuit cutter straight down into the dough and up (do not twist or the biscuits will crimp and not rise). If the dough gets stuck into the cutter, carefully shake the cutter until the biscuit falls out of the cutter, and flour the cutter in between each cut. Re-roll the scraps into another rectangle, 1-inch thick, and repeat until all the dough is used. Depending on the size of biscuit butter, you should have 8-10 biscuits.
  • Flatten the final rectangle, 1-ich thick on all four sides. Cut biscuits into 2 or 3-inch circles with a biscuit cutter. Push the biscuit cutter straight down into the dough and up (do not twist or the biscuits will crimp and not rise). If the dough gets stuck into the cutter, carefully shake the cutter until the biscuit falls out of the cutter, and flour the cutter in between each cut. Re-roll the scraps into another rectangle, 1-inch thick, and repeat until all the dough is used. Depending on the size of biscuit cutter, you should have 8-10 biscuits.
  • Line a baking sheet with parchment paper, and arrange 2-3 biscuits closest to the edge of the pan. Place the remaining biscuits right next to one another, make sure they are touching. This will help the biscuits to rise nice and tall. Place the baking tray into the freezer for 20 minutes. Preheat the oven to 450° F while the biscuits are chilling in the freezer.
  • Remove the biscuits from the freezer and place them in the oven to bake for 15-20 minutes, until golden brown.
  • Remove them from the oven and brush with melted butter if desired. Carefully pull the biscuits apart so that they are no longer touching, and let them rest on the baking sheet for 5 minutes.
  • For best results, serve these fluffy biscuits the same day. Biscuits will keep at room temperature in a glass tightly sealed airtight container for 2 days.

Nutrition

Serving: 1biscuit | Calories: 254kcal | Carbohydrates: 37g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 500mg | Potassium: 205mg | Fiber: 1g | Sugar: 4g | Vitamin A: 459IU | Vitamin C: 0.02mg | Calcium: 143mg | Iron: 2mg