Gluten-Free Buttermilk Biscuits
Updated Jun 04, 2025, Published Feb 18, 2025
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If you’ve been missing that buttery, tender bite of a classic biscuit, this Gluten-Free Buttermilk Biscuits recipe brings the comfort back—without the gluten. These biscuits are wonderfully flaky, golden on the outside, and soft on the inside. They’re everything a biscuit should be, with the added bonus of being allergy-friendly and easy to make.
Whether you’re serving them with butter and jam at breakfast, pairing them with soup, or making a gluten-free base for shortcakes or biscuit-topped casseroles, you’ll find yourself reaching for this recipe again and again.
Table of Contents
Why You’ll Love This Recipe
- Buttery, flaky texture: Thanks to cold grated butter and folding the dough, you get perfect layers every time.
- Gluten-free and allergy-friendly: These biscuits are also egg-free, nut-free, soy-free, and vegetarian.
- Perfect for any meal: Serve them at brunch, alongside chili, or as part of your holiday spread.
- Easy to customize: You can add herbs, cheese, or even a hint of honey depending on the occasion.
- Nostalgia in every bite: These biscuits bring back the classic feel of home baking—without compromise.
What You Will Need
Here’s a breakdown of what you’ll need to make these crowd-pleasing biscuits:
- Unsalted butter, cold and grated
- Gluten-free flour blend (with xanthan gum)
- Fine yellow cornmeal – adds a lovely texture and flavor
- Granulated sugar – just a touch for balance
- Baking powder & baking soda – for rise and fluffiness
- Kosher salt – to bring it all together
- Cold buttermilk – for that signature tang and moisture
You’ll also want a box grater for the butter and a biscuit cutter to shape your rounds evenly.
Tips and Variations
- Freeze your grated butter before mixing it in—it makes a big difference in the final flakiness.
- Fold the dough multiple times. This is the key to creating visible layers and rise.
- Brush the tops with buttermilk before baking for that beautiful golden finish.
- Try add-ins: Add chopped herbs (like rosemary or chives), shredded cheese, or even diced jalapeños for a savory twist.
- Serve warm: These biscuits are best served fresh from the oven or gently reheated in the toaster oven.
Frequently Asked Questions
Can I make these dairy-free?
Yes! Use a plant-based butter and create a dairy-free buttermilk substitute by combining non-dairy milk with lemon juice or vinegar.
For more substitutions, visit our SUBSTITUTIONS PAGE
Why is cornmeal included?
It adds a subtle crunch and enhances the biscuit’s structure, giving it a rustic, Southern-inspired feel.
Can I freeze them?
Absolutely. Freeze the unbaked biscuits on a tray, then store them in a bag. Bake from frozen, just adding a couple of extra minutes to the bake time.
Why did my biscuits not rise well?
Make sure your baking powder is fresh, your butter and buttermilk are cold, and that you don’t twist the cutter—press straight down and lift for clean edges.
Why Baking by Weight is Better
One of the most important tips for gluten-free baking is to measure by weight, not volume. Using a kitchen scale ensures consistent, reliable results every time. Unlike traditional wheat flour, gluten-free flours can vary significantly in density, which means a cup of one brand may weigh much more or less than another. Baking by weight also reduces the number of dishes you’ll need to wash and makes following a recipe much more precise, especially when it comes to delicate doughs like biscuits.
These Gluten-Free Buttermilk Biscuits created by Daniela of The Gluten Free Austrian are more than just a side—they’re a nostalgic, satisfying comfort food that everyone at your table can enjoy. Serve them warm, customize to your taste, and enjoy the simplicity of a homemade gluten-free classic.
For more bread recipes, go here.
Gluten-Free Buttermilk Biscuits
Ingredients
- 113 grams unsalted butter, , COLD
- 250 grams gluten free flour blend, (containing xanthan gum)
- 75 grams fine yellow cornmeal
- 15 grams granulated white sugar
- 11 grams baking powder
- 3 grams baking soda
- 2 grams kosher salt
- 190 grams buttermilk, , COLD (plus more for brushing)
Instructions
- Start by grating the cold, unsalted butter with a box or cheese grater with large holes. Freeze the grated butter while preparing the other ingredients.
- In a large bowl, sift together the gluten-free flour, cornmeal, sugar, baking powder, baking soda, and salt. Add the frozen butter to the dry ingredients and use your hands to mix until the mixture is coarse and crumbly.
- Add the buttermilk and stir with a spatula until fully absorbed. The mixture may seem dry at first but will come together into a coarse dough.
- Transfer the dough to a floured surface or parchment-lined sheet tray and shape it into a rectangle about ¾-1-inch thick. If sticky, sprinkle with additional flour.
- Fold the dough in half, pat it down, and repeat twice more. After the final fold, pat the dough to ¾-inch thick and refrigerate for 30 minutes.
- Preheat the oven to 400°F (200°C). Cut the dough into circles with a 3-inch cutter, press straight down without twisting. Place on a parchment-lined baking sheet. Reuse scraps gently to cut more biscuits. Brush with buttermilk and sprinkle with coarse sugar if desired.
- Bake for 17-19 minutes until golden brown, with an internal temperature of 190-200°F (88-93°C). Let the biscuits cool on a rack before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
