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Gluten-Free Buttermilk Biscuits

Fluffy, tender, and oh-so-good, these gluten-free buttermilk biscuits are the perfect blend of flaky layers and rich flavor, making them a family favorite for any meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 12 biscuits
Calories 220 kcal

Ingredients
  

Dry Ingredients

  • 5.5 cups 5 1/2 cups gluten-free flour blend Bob's Red Mill GF recommended
  • 1.5 teaspoons 1 1/2 teaspoons xanthan gum Omit if your GF flour mix already contains
  • 1.5 teaspoons 1 1/2 teaspoons granulated sugar For a hint of sweetness
  • 3.5 teaspoons 3 1/2 teaspoons baking powder Leavening agent for fluffiness
  • 3 teaspoons 3 teaspoons kosher salt For flavor enhancement
  • 0.5 teaspoons 1/2 teaspoon baking soda Additional leavening

Wet Ingredients

  • 1.5 cups 1 1/2 cup unsalted butter (cubed and cold) Cold for flakiness
  • 2 cups 2 cups buttermilk Provides tang and moisture
  • 2 tablespoons 2 Tablespoons whole milk For egg wash
  • 1 large 1 egg yolk For egg wash

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C).
  • In a medium bowl, combine 2 cups of gluten-free flour with xanthan gum, sugar, baking powder, salt, and baking soda.
  • Cut in the cold cubed butter until the mixture resembles coarse crumbs, with pieces the size of a dime.
  • Transfer this mixture to a large bowl and add the remaining flour. Toss until the butter is evenly distributed.

Mixing the Dough

  • Pour buttermilk over the mixture all at once. Knead until you get a shaggy dough with almost no dry flour left at the bottom of the bowl.
  • Dust your work surface and turn out the dough, patting it into a 12”-14” rectangle.
  • Fold the dough into thirds, starting with the right over the left. Turn it 90 degrees and fold again. Repeat this folding process two more times.

Baking

  • Roll the dough to your desired thickness—about 3/4 of the height of your biscuit cutter.
  • Dip your cutter into the GF flour to prevent sticking, then cut out biscuits without twisting the cutter.
  • Mix egg yolk and whole milk, brush onto the tops of biscuits, and place them on a baking sheet.
  • Bake for about 25 to 30 minutes until golden brown. Let cool for 10 minutes before serving.

Notes

For best results, use cold butter and avoid overworking the dough. Consider chilling the dough for 30 minutes before rolling for enhanced texture. Can be served with honey, jam, or butter.
Keyword Baking, Buttermilk Biscuits, Easy Recipe, Fluffy, Gluten-Free