Fluffy Gluten Free Buttermilk Biscuits (Step by Step Guide)

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These Gluten Free Buttermilk Biscuits are incredibly soft, light and melt in your mouth good, making every bite amazing. Perfect for breakfast, brunch or simply with a pat of butter, they are wholesome goodness that you'll want at your table each week.

These gluten free honey buttermilk biscuits are delightfully easy to make, even on a busy morning. With just a few simple ingredients, you can have warm, tender biscuits ready in no time. Just like my beloved Gluten Free Dinner Rolls, but with a slightly sweet, honey kissed twist.

Baked to golden perfection, these biscuits are soft, fluffy and lightly sweetened with honey, offering a comforting flavor that everyone will love. Each bite is tender yet slightly crisp on the outside, creating a texture that's simply irresistible.

Perfect for breakfast, brunch or even alongside a hearty dinner like Gluten Free Beef Stew, these biscuits shine on any occasion. If you have enjoyed my Gluten Free Dinner Rolls (which I hope you do), you'll find these biscuits just as versatile and easy to make, bringing that same homemade warmth to the table.

WHY YOU'LL LOVE THIS RECIPE

• Tender and flaky texture: These biscuits rise beautifully and have that signature layered crumb we all love.

• Classic buttermilk flavor: A slight tang from buttermilk gives each bite a rich, homemade taste.

• Quick and easy: Ready in under 25 minutes from start to finish meaning no yeast, no waiting!

• Perfect for every occasion: Breakfast, brunch, dinner or the holiday table, these biscuits always fit in.

INGREDIENTS YOU NEED

• Gluten free 1-1 flour blend: The all purpose flour blend that keep the biscuits light and tender without the gluten. I recommend one with xanthan gum like Bob Red Mills Gluten Free 1-1 blend or King Arthur's Gluten Free blend.

• Baking powder and baking soda: Helps the biscuits rise and become fluffy.

• Salt: Enhances the flavors and balances the sweetness.

• Honey: Adds the subtle natural sweetness that pairs well with the tangy buttermilk.

• Butter: Use frozen to give the biscuits that signature flaky layers and tender crumb along with the melt in your mouth texture.

• Buttermilk: Adds tanginess and moisture, helping the biscuits stay soft while giving them a rich, comforting flavor.

Scroll down to the recipe card for quantities used.

HOW TO MAKE GLUTEN FREE BUTTERMILK BISCUITS

Step 1: Preheat the oven to 425 degrees F. Add the flour, baking powder, baking soda and salt to a large mixing bowl then whisk together.

Step 2: Grate cold butter into the dry mixture.

Step 3: Add the buttermilk and honey into the dry mix then mix ingredients to make the dough.

Step 4: Once made, turn dough onto a floured surface and fold the dough about 3 rotations until the layers are made. Press and rotate until the dough is no longer sticky.

Step 5: Use a cookie cutter to cut out your circles. Don't twist the cutter and you can also lightly flour the cutter if the dough starts to stick.

Step 6: Place biscuits on baking sheet and bake for 13-15 minutes. You can apply 1 tablespoon of the honey and butter on the top of the freshly baked biscuits.

EMILY'S TIPS

• Use cold buttermilk. This will help create steam during baking, which makes the biscuits rise and flake.

• Use frozen butter for extra flakiness. This is the secret to the flakiness of the biscuits. Use a box grater for ease.

• Don't overwork the dough. I know I say this in every recipe using dough but mix until just combined since overworking will make the biscuits tough.

• Use a light touch when rolling the dough out. Gently pat the dough instead of aggressively rolling so it helps maintain air pockets.

• Fold the dough. Fold it over itself 3-4 times before cutting to create those beautiful, flaky layers.

• Use a sharp biscuit cutter and cut straight down. A clean cut helps them puff up evenly in the oven so avoid twisting the cutter so it can seal the edges and the biscuits rise properly. Keep a ½ inch layer when cutting.

• Bake close together. Placing biscuits side by side helps them rise taller and stay tender on the sides.

SERVING SUGGESTIONS

These gluten free buttermilk biscuits are so versatile! I just love them! Here are ways our family enjoys these biscuits:

• Warm with butter and jam for breakfast with this Slow Cooker Breakfast Casserole or alongside this Southwestern Frittata.

• Smothered in sausage gravy for a Southern classic.

• As a perfect side to my Crockpot White Chicken Chili, and a creamy soup like this Slow Cooker Creamy Chicken Gnocchi Soup or this Slow Cooker Creamy Sausage and Potato Soup.

• Split and filled with the leftovers from this Dutch Oven Turkey Breast and cranberry sauce for a post-Thanksgiving meal.

STORAGE + REHEATING

• Room temperature: Store cooled biscuits in an airtight container for up to 2 days.

• Refrigerate: Keep up to 5 days in an airtight container; reheat before serving for the best texture.

• Reheating: Wrap in a damp paper towel and place in a microwave for 15-20 seconds.

• Freeze: Freeze baked biscuits up to 3 months. Reheat directly from frozen in a 325 degree F oven until warmed through.

RECIPE FAQ'S + TROUBLESHOOTING

What's the best gluten free flour for these biscuits?

Use a high quality 1-1 blend with xanthan gum. For this recipe, I have tested with Bob Red Mill's 1-1 Gluten Free Blend and King Arthur Gluten Free Measure for Measure brands.

Can I make gluten free buttermilk biscuits without buttermilk?

Yes, you can. Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to create a quick substitute.

Can I make drop biscuits instead?

Absolutely! Skip rolling the dough and spoon it onto a baking sheet.

How can I make them more flaky?

Keep everything cold and fold the dough before cutting. That is the secret to layers!

Why are my buttermilk biscuits dry and crumbly?

You may have added too much flour or not enough liquid. Gluten free flours absorb moisture differently so feel free to add in an extra splash of the buttermilk.

Why didn't my biscuits rise?

Check that your baking powder is fresh and that you didn't twist the cutter when cutting the dough. Cold butter is also key to a good rise.

I hope you give these Gluten Free Buttermilk Biscuits a try! If you do give this recipe a try, please let me know!

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