Homemade Buttermilk Biscuits Recipe – Gluten Free!
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Homemade Buttermilk Biscuits Recipe is a light and fluffy biscuit with a flaky texture and buttery flavor. Also, these biscuits are gluten free! These are perfect for the holidays, or with your favorite dinner.
These homemade buttermilk biscuits go perfectly with my Instant Pot Pot Roast, Dutch Oven Whole Chicken and Potatoes, or Slow Cooker Pork Chops & Potatoes. All of these recipes are one pot, so your hands (and time) will be free to make biscuits!
Homemade Buttermilk Biscuits Recipe – Gluten Free!
I’ve finally found it, after years of searching. The world’s most perfect gluten free homemade buttermilk biscuit recipe! It’s hard to find something so flaky, so buttery, so melt-in-your-mouth delicious in the gluten free world. Yet, here it is, the perfect gluten free biscuit recipe! AND just in time for the holidays! Hooray!
These are gluten free buttermilk biscuits!
I’m sure I don’t have to tell you how hard it is to find a decent gluten free biscuit recipe, let alone gluten free buttermilk biscuits! I’ve made countless recipes over the years that just turn into solid rocks once you put them in the oven. Now, there’s a lot of reasons this could have happened, and honestly I was probably guilty of a few of them. But with this gluten free buttermilk biscuits recipe, I will have a go-to for future occasions.
Let’s go over a few of the reasons a gluten free biscuit recipe might not work out…
- Your flour blend was off. Gluten free flour is really tricky, as it depends heavily on the ratio of protein, starch, and sometimes gums. If you have a gluten free biscuit recipe that isn’t working out, try switching to a different brand.
- You didn’t weigh the flour. Unless your gluten free flour blend specifically calls out cup-for-cup (or 1-to-1), then you should be weighing out 140 grams of gluten free all purpose flour for every 1 cup of regular flour in a recipe. Personally, I like to use cup-for-cup, because it takes a lot of the guesswork out of a gluten free biscuit recipe.
- Your flour blend needs gums. A homemade buttermilk biscuit recipe depends heavily on the gluten in wheat flour. It holds things together, so it doesn’t crumble apart. So, when you take the gluten out in a gluten free biscuit recipe, it can really help to add back something that’ll give the dough more elasticity. A good example is xanthan gum, which you can add at 1/4 tsp per 1 cup of flour in a recipe. Also, you do not need to knead the xanthan gum dough.
Tips for the perfect homemade buttermilk biscuits recipe!
There are things you can do to help keep your homemade buttermilk biscuits recipe tasting the best, lightest, and flaky-est it can be.
- Don’t overwork the dough! Especially with gluten free, you don’t want everything to be a sticky mess. You’re also going to be putting these onto a (gf) floured surface to work with them easier.
- Brush them with buttermilk. This step is just before putting them in the oven. The extra buttermilk turns them a really nice golden brown color, so don’t skip this step.
- Serve them right away! Homemade buttermilk biscuits are at their peak of deliciousness when they’re still warm from the oven. So try to get them to the table right away, or wrap them in tinfoil to help keep them warm.
- Don’t skip the folding part! You want to create layers of the dough, and you will be rewarded with buttery, flaky goodness.
Homestyle Buttermilk Biscuits vs Southern Buttermilk Biscuits
I’ve seen recipes for both southern buttermilk biscuits and homestyle buttermilk biscuits, and honestly they don’t taste all that different to most people. They do, however, have slightly different recipes. Usually the homestyle buttermilk biscuits are made with yeast. Personally, I’m not crazy about yeast recipes, because they’re a bit of a waiting game. I only dabble in them on occasion. But the southern buttermilk biscuits, which we have here, use baking soda and baking powder to get the dough to rise, instead.
That it, pretty simple difference between homestyle buttermilk biscuits and southern buttermilk biscuits.
The more you know, right?
How to Make Buttermilk Biscuits And Get Them To Rise Perfectly
There’s a lot of little tips and tricks that are important to know when you’re learning how to make buttermilk biscuits. And a big part of this recipe is getting the biscuits to rise! So, here’s some tips on how to make buttermilk biscuits and get them to rise the way you want them to.
- Make sure you use cold ingredients, especially butter. There’s a reaction that happens in the dough as the butter melts, and the short story is that the colder the butter, then better your biscuit will be. I take it straight from the refrigerator and into the food processor!
- Use fresh ingredients, especially the baking powder and baking soda. And on that note, make sure your baking powder is double-acting. This is important to get the homemade buttermilk biscuits to rise.
- Use a biscuit cutter. It’s sharper, and you want to avoid the twisting motion. Twisting flattens the dough, so you won’t get enough of a rise. Honestly, I’ve used a drinking glass in a pinch, and they still tasted fine. They were just a little shorter.
- Let the dough touch on the baking sheet. They’ll help push each other up a little taller. But don’t push them together too much, or you’ll end up with one giant gluten free buttermilk biscuit. Unless you want that, because that’s cool, too. Giant gluten free buttermilk biscuit recipe, anyone?
And that’s it! You’re on your way to buttery, fluffy homemade buttermilk biscuits recipe heaven! Do you have any tips you love for your gluten free buttermilk biscuits recipe? Let me know!
Homemade Buttermilk Biscuits Recipe - Gluten Free!
- 2 cups gluten free all-purpose flour (cup-for-cup), plus extra to flour working surface
- 1 tbsp double acting baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 8 tbsp unsalted butter, chilled
- 3/4 cup buttermilk, cold
- extra buttermilk, to brush tops of biscuits
- Pre-heat oven to 425F. Place parchment paper on a baking sheet and set aside.
- In a food processor, add gluten free flour, salt, baking powder, and baking soda. Pulse a few times to mix everything together.
- Cut cold butter into small pieces and add to food processor. Pulse again until butter is mixed into flour. Continue to pulse while slowly adding buttermilk.
- As you pulse the food processor, dough should turn into a big dough ball. Once it does, immediately remove from food processor and place on a floured surface. Don't overwork the dough here, watch the food processor closely!
- Using your you hands and a rolling pin, work dough into a ball and flatten it on surface. Fold the right side to the middle, then the left side over that. Flatten it gently again, and repeat the folding. Be really gentle with the dough here!
- Using a round biscuit cutter, cut biscuits about 1-inch thick each. Re-work dough until all is used up. Place biscuits on baking sheet, just touching each other.
- Brush tops of biscuits with extra buttermilk. Bake for 10-12 minutes, or until biscuits are done.
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