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gluten free buttermilk biscuits 4

Flaky, Fluffy Gluten-Free Buttermilk Biscuit Recipe

These Gluten-Free Buttermilk Biscuits are everything you want in a homemade biscuit! They're buttery, flaky, soft in the center, and have beautifully golden tops.
Prep Time 15 minutes
Cook Time 15 minutes
Serving Size 9 biscuits

Equipment

Ingredients

Egg Wash

  • 1 large egg
  • 1 tablespoon milk or water

Instructions

  • Freeze butter for 5 minutes, then grate using a cheese grater. Return to the freezer.
  • Whisk together the cold buttermilk and egg. Refrigerate until ready to use.
  • In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
  • Add the grated butter and gently toss to distribute, pinching the dough slightly to combine.
  • Pour in the buttermilk mixture and stir just until a soft dough forms. Do not overmix.
  • Lightly flour your work surface and gently roll the dough 3/4–1 inch thick. Fold the dough over itself a couple of times, then pat back down. Cut with a small biscuit cutter, pressing straight down without twisting.
  • Grease a cast iron skillet with butter and arrange biscuits close together. A parchment-lined baking sheet also works, but cast iron is my favorite!
  • Cover with plastic wrap and freeze for 5 minutes.
  • Whisk together the egg and milk or water for the egg wash. Brush over the biscuit tops.
  • Bake at 400°F for 10–15 minutes, until risen and golden brown.
  • Cool for a few minutes and serve warm with butter, honey, or jam. Store leftovers in an airtight container.

Notes

Homemade Gluten-Free Biscuit Flour Blend:
  • 1 3/4 cups white rice flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca starch
  • 2 1/2 tablespoons pea fiber
  • 2 teaspoons xanthan gum
Baking Tips:
  • Keep the butter, buttermilk, and egg cold for the flakiest biscuits.
  • Use real buttermilk rather than a milk-and-vinegar substitute.
  • If using a gluten-free flour blend that already contains xanthan gum or another binder, no additional binder is needed.
  • Handle the dough gently to keep the biscuits tender and fluffy.