Finding a truly fantastic gluten free biscuit recipe felt like searching for a culinary unicorn for the longest time. I remember those early days of gluten-free baking, the disappointment of crumbly, dense, or just plain un-biscuit-like results. But oh, the joy when I finally landed on this recipe! The aroma that fills my kitchen now – warm, buttery, slightly sweet – is a promise of the fluffy, tender delight to come. It’s the kind of smell that wraps you in a comforting hug.

This particular gluten free biscuit recipe has become a staple in our home. We’re talking golden-brown tops, soft, layered interiors, and a taste that rivals any traditional biscuit. If you’ve been missing that perfect, flaky biscuit since going gluten-free, then you’ve come to the right place. This isn’t just a recipe; it’s a little piece of baking magic we’re about to create together. Get ready to rediscover the simple pleasure of a warm, homemade biscuit, because this one is a game-changer.

The Journey to the Perfect Gluten-Free Biscuit

This gluten free biscuit recipe didn’t just appear overnight. It was born from countless trials, a little bit of science, and a whole lot of love for good food. I experimented with different flour blends and techniques, always chasing that elusive texture and taste that reminds me of classic Southern biscuits. The secret, I discovered, lies not just in the ingredients, but in how you handle them.

I often make these biscuits for weekend brunches, and they’re always the star of the show. They’re also my go-to when I’m craving comfort food. Imagine a cold evening, a warm bowl of soup, and one of these fluffy biscuits on the side – pure bliss! What I love most is seeing the smiles on my family’s faces when they bite into one. It makes all the testing and tweaking worth it.

Ingredients for Your Amazing Gluten Free Biscuits

Here’s what you’ll need to gather to create these delightful gluten-free biscuits. Remember, gluten-free baking can be particular, so ingredient choices matter!

2 cups gluten-free all-purpose flour: I personally recommend Pillsbury gluten-free. It’s important to note that not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. Look for one with a good mix of rice flours, potato starch, and tapioca starch.
1/2 teaspoon xanthan gum: Crucial for structure in gluten-free baking! However, be sure to leave this out if your chosen flour blend already contains it. Check the packaging.
1 tablespoon gluten-free baking powder: This gives our biscuits their lovely rise. Make sure it’s fresh for the best lift.
1 teaspoon salt: Enhances all the other flavors.
2 tablespoons granulated sugar: Just a touch for a hint of sweetness and to help with browning. You can adjust this slightly to your preference.
1 cup buttermilk: This adds tenderness and a classic tang.
- DIY Buttermilk Tip: Don’t have buttermilk? No problem! Make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it stand for 5-10 minutes in the refrigerator to stay cold and curdle slightly.
- Dairy-Free Option: For dairy-free buttermilk, use almond, cashew, or coconut milk (full-fat canned coconut milk works well for richness) and add the vinegar or lemon juice as described above.
6 tablespoons unsalted butter, very cold and cubed: The cold butter is key to creating flaky layers!
- Dairy-Free/Vegan Option: Use a good quality dairy-free butter substitute like Smart Balance butter sticks, vegetable shortening, or Earth Balance buttery sticks. Ensure it’s very cold.
1 large egg: This helps bind the biscuits and adds richness.
- Egg-Free/Vegan Option: Use Bob’s Red Mill Egg Replacer prepared according to package directions for one egg.
2 tablespoons gluten-free all-purpose flour (for dusting): Again, I like Pillsbury gluten-free for this. This is for your work surface.

Essential Kitchen Equipment

You don’t need anything too fancy, but having the right tools makes the process smoother:

Large mixing bowl
Whisk
Pastry blender or two forks (or your fingertips!)
Small bowl (for wet ingredients)
Measuring cups and spoons
Baking sheet
Parchment paper or silicone baking mat
Biscuit cutter (about 2.5 – 3 inches) or a sharp knife
Ruler (optional, for even dough thickness)

How to Make This Incredible Gluten Free Biscuit Recipe

Follow these steps carefully, and you’ll be rewarded with incredible gluten-free biscuits!

Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup easier.
Prepare Buttermilk (if making your own): If you’re making DIY buttermilk, combine your milk (dairy or non-dairy) with the vinegar or lemon juice in a small bowl or measuring cup. Stir and let it sit in the refrigerator for 5-10 minutes while you prepare the other ingredients. It needs to stay cold.
Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 cups of gluten-free all-purpose flour, xanthan gum (if using), baking powder, salt, and granulated sugar. Whisking helps to aerate the flour and distribute the ingredients evenly.
Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Working quickly is important here to keep the butter cold. Those little pieces of butter will create steam and give you flaky layers.
Mix Wet Ingredients: In a separate small bowl, lightly whisk the egg. Then, add the prepared cold buttermilk (or dairy-free buttermilk) and whisk to combine.
Combine Wet and Dry: Make a well in the center of your dry ingredients and pour in the wet mixture. Stir with a fork or spatula until just combined. The dough will be shaggy and a bit sticky. It’s crucial not to overmix, as this can lead to tough biscuits.
Turn Out and Pat Dough: Lightly sprinkle your work surface with the additional 2 tablespoons of gluten-free all-purpose flour. Gently turn the dough out onto the floured surface.
Fold for Flakiness (Optional but Recommended): Gently pat the dough into a rectangle about 1/2 inch thick. Fold it in thirds, like a letter. Rotate the dough 90 degrees and pat it out again to about 3/4 to 1 inch thickness. This folding technique helps create more layers.
Cut the Biscuits: Using a floured 2.5 or 3-inch biscuit cutter, press straight down into the dough without twisting. Twisting can seal the edges and prevent a good rise. If you don’t have a biscuit cutter, a sharp knife can be used to cut the dough into squares or wedges. Re-pat any scraps together gently to cut more biscuits, but handle them as little as possible.
Arrange on Baking Sheet: Place the cut biscuits onto the prepared baking sheet, about 1-2 inches apart if you want crispier sides, or touching if you prefer softer sides.
Bake to Golden Perfection: Bake for 12-15 minutes, or until the biscuits are tall, golden brown on top, and cooked through. The exact time will depend on your oven and the thickness of your biscuits.
Cool Slightly and Enjoy: Let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack. They are best enjoyed warm!

Tips, Tricks, and Variations for Your Biscuits

Keep it Cold: The secret to flaky biscuits is COLD ingredients, especially the butter and buttermilk. Don’t let them come to room temperature.
Don’t Overmix: Mix the dough until just combined. Overmixing develops a tougher texture, which we want to avoid in our gluten free biscuit recipe.
Flour Choice Matters: As mentioned, different gluten-free flour blends can yield different results. If your biscuits are too dense or too crumbly, try a different blend next time. Look for one with a good balance of starches and flours.
Herb Biscuits: Add 1-2 tablespoons of finely chopped fresh herbs like chives, rosemary, or thyme to the dry ingredients for a savory twist.
Cheese Biscuits: Fold in 1/2 cup of shredded cheddar cheese (or a dairy-free alternative) with the wet ingredients.
Sweeter Biscuits: For a slightly sweeter biscuit, perfect for strawberry shortcake, you can increase the sugar to 3-4 tablespoons and add 1/2 teaspoon of vanilla extract to the wet ingredients.
Serving Suggestions: These biscuits are amazing on their own, with butter and jam, or as a side to soups, stews, or fried chicken. They also make fantastic breakfast sandwiches!
Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They can be frozen for up to 2 months; thaw and reheat in a 300°F oven for a few minutes. Gluten-free baked goods tend to dry out faster, so proper storage is key.
Reheating: To bring back that fresh-baked warmth and texture, reheat biscuits in a 300-325°F oven for 5-7 minutes, or until warmed through. Avoid the microwave if possible, as it can make them tough.

This gluten free biscuit recipe is truly a treasure. The flaky layers, the tender crumb, and the delicious buttery flavor will make you forget they’re gluten-free. I’m so excited for you to try them!

Now it’s your turn! I’d love to hear how your gluten-free biscuits turn out. Please leave a comment below and let me know what you think, or if you have any questions. If you make them, don’t forget to share your photos on Instagram and tag me! And if you’re looking for another fantastic gluten-free baking adventure after these, my popular gluten free chocolate cake is always a huge hit.

Happy Baking!