Gluten Free Buttermilk Biscuits Recipe

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Published: Mar 6th 2022 by Chigoziri Nwachuku

Last updated: Dec 17th 2024

Read time: 2 mins

Cuisine:

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This recipe, developed through the collective effort of at least 6 experts, underwent meticulous research and testing for over 3 months. Learn more about our process in the art and science behind our recipes or read how we use AI responsibly. This post may contain affiliate links. Read our Disclosure Policy.

Nutrition Disclosure

Close up shot of Gluten Free Buttermilk Biscuits

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.

#Diabetic Friendly #Gluten Free #Low Fat #Primal #Vegetarian #Side Dishes #Eggs, Cheese and Milk #Rice and Grains #Baking

2-inch Biscuit Cutter

2-inch Biscuit Cutter

Baking Sheet

Cutting Board

Freezer

Large Mixing Bowl

Large Mixing Bowl

Oven

Pizza Cutter

Whisk

Author: Chigoziri Nwachuku

Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Serves

12 persons

Ingredients

2 cups Gluten-Free All-Purpose Flour + 2 tablespoons, divided
1/2 teaspoon Xanthan Gum
1 tablespoon Baking Powder
1/2 teaspoon Salt
6 tablespoons Unsalted Butter
1 cup Buttermilk
1 large Egg, whisked

Instructions

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.

Nutrition Disclosure

Author:

Chigoziri Nwachuku

Nutritional Recipe Writer

More posts by Chigoziri Nwachuku

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Author:

Chigoziri Nwachuku

Nutritional Recipe Writer

More posts by Chigoziri Nwachuku