Go Back
Fluffy gluten-free buttermilk biscuits served on a rustic plate

Gluten-Free Buttermilk Biscuits

Soft, flaky, and buttery gluten-free biscuits that are perfect for a cozy breakfast or snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 biscuits
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 5.5 cups gluten-free flour blend
  • 1.5 teaspoons xanthan gum
  • 1.5 teaspoons granulated sugar
  • 3.5 teaspoons baking powder
  • 3 teaspoons kosher salt
  • 0.5 teaspoon baking soda
Wet Ingredients
  • 1.5 cups unsalted butter, cubed and cold
  • 2 cups buttermilk
  • 2 tablespoons whole milk
  • 1 large egg yolk

Method
 

Preparation
  1. Preheat your oven to 375°F.
  2. In a medium bowl, combine 2 cups of gluten-free flour, xanthan gum, sugar, baking powder, salt, and baking soda.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Transfer this mixture to a large bowl and add in the remaining flour.
  5. Pour the buttermilk over the mixture and knead until a shaggy dough forms.
  6. Dust your work surface and turn out the dough, patting it into a 12"-14" rectangle.
  7. Fold the dough into thirds, turning 90 degrees, and repeat twice.
  8. Roll the dough to about 3/4 inch thick.
  9. Cut out biscuits and place them on a baking sheet.
  10. Mix egg yolk and whole milk, and brush this mixture on top of the biscuits.
Baking
  1. Bake for 25-30 minutes until golden brown.
  2. Allow to cool for 10 minutes before serving.

Notes

Store biscuits in the fridge for 3-4 days. Freeze for up to 2 months. Reheat in the oven for best results. Tips: Use cold ingredients for flakiness and avoid overworking the dough.