Gluten Free Buttermilk Biscuits

Published Date
January 14th 2022
From its inception to publication, this recipe underwent meticulous research, writing, review and testing which was the collective efforts of at least five individuals. This rigorous process spans a minimum of three months. We kindly invite you to share your feedback using the comment form located at the bottom of this page. 😇
Close up shot of Gluten Free Buttermilk Biscuits
Front shot of Gluten Free Buttermilk Biscuits in a baking sheet

Are you craving some good old Southern comfort? Have one of these Gluten-Free Buttermilk Biscuits - or two. Fresh out of the oven, they're warm, light, and golden brown. They're also flaky and super moist - you'll want to sink your teeth into them. Good thing they contain just 139 calories! Serve with gravy or jam.

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Author: Chigoziri Nwachuku
Average: 5 (2 votes)
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
12 persons



Preheat the oven to 450 °F. Line a baking sheet with parchment paper.

In a large bowl, add 2 cups of gluten-free flour, xanthan gum, baking powder, and salt, and whisk together with a whisk.

Cube butter and place in the freezer for 10 minutes to chill.

Cut chilled butter into the flour mixture using two forks or a pastry cutter until coarse crumbs.

Add buttermilk and whisked egg, mixing until it becomes soft and dough-like. Be careful not to over-mix; you want your dough to be sticky.

Place 1 tablespoon of gluten-free flour on a cutting board.

Place your dough on the cutting board, be careful not to roll out the dough.

Sprinkle the remaining one tablespoon of gluten-free flour on the dough.

Fold the dough over on itself twice.

Using your hands, form a 7-inch diameter and 1-inch dough round.

Cut the dough into 12 biscuits using a 2-inch biscuit cutter.

Place biscuits on the parchment-paper-lined baking sheet

Bake the biscuits for at least 20 minutes or until golden brown. 

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