Gluten Free Buttermilk Biscuits: Easy and Delicious Southern Recipe

If you’re craving soft, flaky Southern-style biscuits but need them to be gluten-free, this Gluten Free Buttermilk Biscuits recipe is the answer! These biscuits are made with simple ingredients and offer a dairy-free and vegan option, making them accessible to everyone. They are the perfect addition to any meal, whether you’re enjoying them for breakfast with some jam or pairing them with dinner. Plus, we’ll cover some great alternatives like gluten-free pancakes and how to make your biscuits dairy-free.

The Southern Tradition of Biscuits

Being married to a Southerner from Knoxville, Tennessee, I’ve come to appreciate the Southern love for biscuits. They’re not just a breakfast staple—they’re served at lunch and dinner too. My husband, like many Southerners, has missed biscuits since going gluten-free, so it became my mission to perfect a recipe for gluten free buttermilk biscuits that even he would love.

After much trial and error, I’m excited to share this recipe that results in biscuits that are flaky, tender, and taste just like the traditional ones, only gluten-free!

Ingredients You Need:

• 2 cups gluten-free all-purpose flour (I recommend Pillsbury gluten-free flour for the best results)
• 1/2 teaspoon xanthan gum (skip if your flour blend already includes it)
• 1 tablespoon gluten-free baking powder
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 1 cup buttermilk (or make your own dairy-free buttermilk by adding 1 tablespoon of white vinegar or lemon juice to almond, cashew, or coconut milk)
• 6 tablespoons unsalted butter (Smart Balance for dairy-free, or shortening for vegan biscuits)
• 1 large egg (use Bob’s Red Mill Egg Replacer for an egg-free and vegan version)

These gluten free buttermilk biscuits are made with ingredients you likely already have at home, and the instructions are straightforward.

How to Make Gluten Free Buttermilk Biscuits

1. Prep your oven and ingredients
Gluten Free Buttermilk Biscuits : Preheat your oven to 450°F (232°C) so it’s nice and hot when your biscuits are ready to bake. Cut your butter into small pieces and freeze it for about 10 minutes. This makes for extra flaky biscuits.

2. Combine your dry ingredients
In a large bowl, whisk together the gluten-free flour, xanthan gum (if your flour blend doesn’t already have it), baking powder, salt, and sugar.

3. Work in the butter
Using a pastry cutter or a fork, cut the cold butter into the flour mixture until it resembles the size of small peas.

4. Add buttermilk and egg
Whisk the egg in with the buttermilk and stir it into the dry mixture. If you’re using a dairy-free or vegan alternative, this step works just as well with almond milk or other non-dairy milk.

5. Shape the dough
Place the dough on a floured surface (using gluten-free flour, of course) and gently fold it over itself twice. This technique helps to form layers. Form the dough into a round about 7 inches in diameter and 1 inch thick.

6. Cut out the biscuits
Using a 2-inch biscuit cutter or even the mouth of a glass, cut out your biscuits. Be sure not to twist the cutter, as this can seal the edges and prevent the biscuits from rising properly.

7. Bake the biscuits
Place your biscuits in a greased cast iron skillet or on a baking sheet. Bake them for 15-20 minutes until golden brown. Every oven is different, so start checking around the 15-minute mark.

8. Enjoy warm!
Brush melted butter on top of the warm biscuits and serve immediately. They’re perfect with honey, jam, or even as the base for a breakfast sandwich.

Freezing and Storing Gluten Free Buttermilk Biscuits

To freeze your biscuits for later, place the cut biscuits on a parchment-lined baking sheet and flash freeze them for 30 minutes. Once frozen, transfer them to a freezer bag. You can bake them straight from the freezer by adding an additional minute or two to the baking time.

Store any leftover biscuits in an airtight container, and reheat them briefly in the oven to maintain their fluffy texture.

Gluten-Free Pancake Alternatives

While you’re here for the best gluten free buttermilk biscuits, you might also be interested in some delicious gluten-free pancake recipes. If you’re looking for a perfect breakfast pairing, try these:

• Gluten-Free Pancake Recipe: A simple and fluffy pancake made with gluten-free flour.
• Gluten-Free Greek Yogurt Pancakes: Adding Greek yogurt gives these pancakes a rich and tangy flavor.
• Gluten-Free Banana Pancakes: Naturally sweetened with bananas, these pancakes are dairy-free and delicious.

Gluten-Free Baking Tips

1. Use high-quality gluten-free flour: Not all gluten-free flours are the same. Pillsbury’s gluten-free all-purpose flour works best in this recipe for tender, flaky biscuits.
2. Measuring flour correctly: Always use the spoon and level method. Scoop the flour into your measuring cup using a spoon and level it off with the back of a knife.
3. Don’t overwork the dough: Over-mixing can result in tough biscuits. Mix until just combined and handle the dough gently.
4. Cold ingredients are key: Keep your butter and buttermilk cold to create those signature biscuit layers.

Conclusion

Whether you’re looking to bake the best Gluten Free Buttermilk Biscuits or try out a new gluten-free pancake recipe, this guide has you covered. These biscuits are fluffy, tender, and perfect for anyone looking to enjoy a traditional Southern breakfast—without the gluten! So go ahead and give them a try—you won’t be disappointed.