You’d never guess these soft, flaky biscuits are gluten-free. Thanks to 1 to 1 flour and plenty of buttermilk, they bake up with crisp edges and tender layers just like the classic ones. In under an hour, you’ll have a batch that feels right at home on any breakfast table—no special occasion needed.
The Easy Gluten-Free Biscuits Recipe you asked for!
1 to 1 flour and an egg are the secrets to transforming traditional biscuits into soft and flaky gluten-free biscuits.
On my post for Southern buttermilk biscuits, someone asked if they could substitute gluten-free flour in the recipe. I had never tried to make gluten-free biscuits so I really didn’t know. I did some research and decided to give my recipe a gluten-free makeover.
It seems that people complain most about the texture of gluten-free baked goods so I set out to create a light and fluffy texture. I found that by adding eggs and using the same techniques I use for regular biscuits I could create perfect biscuits that any Southerner would be proud of.
I was afraid the dough would be sticky but it wasn’t. My taste testers said they would never have known they were gluten-free.
To be completely honest, I could tell the difference, they are not quite as tall as biscuit made with flour but they still are light and flaky. Most of the flavor comes from the butter and the texture was barely any different. I’ve also tried them with cheese and they were equally delicious both ways.
A Few Ingredients
For a full list of the ingredients, go to the Recipe Card below.
- Gluten-Free Flour 1-to-1 –The gluten-free flour blend by Bob’s Red Mill worked perfectly for this recipe and while testing, I also tried King Arthur’s Measure for Measure blend and both worked the same.
- Butter – it needs to be kept very cold until right before you add it.
- Buttermilk – this reacts with the leavening agent and helps the biscuits rise, this is especially important for gluten free biscuits.
- Eggs – this keeps it from being dry.
How to make Gluten-Free Buttermilk Biscuits
Step 1: Start with cold butter
You can also use a pastry blender instead of a food processor.
Step 2: Add eggs & buttermilk
Pro tip: If you’re out of buttermilk, you can make your own with just two ingredients. Here are three different methods for how to make your own buttermilk.
Step 3: Cut and stack
Step 4: Cut don’t twist
Serve with butter, strawberry jam, honey or my favorite – sausage gravy!
Storing Biscuits
Like with any biscuits, these are best stored in the freezer in an airtight container or freezer bag. They will stay fresh on the counter at room temperature for a day or two and then will dry out.
If you can’t tolerate gluten or are just trying to accommodate someone who can’t, give these biscuits a try, you’ll have light and fluffy biscuits and no one will be the wiser.
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Tall and Flaky Gluten-Free Biscuits with Buttermilk
Ingredients
- 3 ½ cups gluten free 1-to-1 baking flour Bob’s Red Mill
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1 teaspoon salt
- 16 tablespoons butter cold and cut into 1 inch pieces
- 1 cup cheddar cheese optional
- 1 ¼ cups buttermilk
- 2 eggs
- 2 tablespoons cream
- 1 egg for egg wash
Instructions
- Preheat oven to 425º. Line a baking sheet with parchment paper.
- In a food processor, add flour, baking powder, baking soda, and sugar. Process until combined. Add cold butter and process until it resembles coarse meal.
- Add buttermilk, eggs and cheese, if adding, and process lightly just until dough comes together. Turn out onto a lightly floured surface and pat into a rectangle. Cut into 4ths and stack each fourth on top of each other. Pat into a rectangle and repeat 3 more times.
- Pat or roll dough to 1 inch thickness. Using a 21/2 inch round cutter, cut dough without twisting. Place on prepared pan and freeze for 10 minutes.
- Remove from freezer. Beat egg and cream together in a small bowl. Brush with egg wash and sprinkle with pepper.
- Bake for 12-15 minutes until golden brown.
Barbara’s Tips + Notes
- Try not to handle the dough any more than neccesary.
- Keep the butter and buttermilk in the fridge or freezer until ready to add.
Nutrition
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Rebecca L says
I have been looking for a great gluten free biscuit recipe and after many failed attempts i found your recipe. Being a little skeptical i tried the recipe. I didn’t add the cheese this time. The only other thing i did a little different was used half the butter (8T) and added grapeseed oil (8T). Wow, what a great tasting biscuit. Everyone in my family said this is a keeper. Thank you so much. Can’t wait to try your other recipes.
Barbara Curry says
Rebecca, glad you liked them. I’ve never thought to add grapeseed oil, did they still come out fluffy?
Rebecca L says
Yes they did, and both my husband and son said i should bake these more often. I was glad to finally have a great tasting biscuit. Thank you for your help.