Flaky Gluten-Free Buttermilk Biscuit Recipe: Easy, Dairy-Free, and Fluffy!
The smell of fresh biscuits in the kitchen reminds us of happy times. For those with gluten sensitivities, finding the right biscuit recipe can be hard. But, I’ve found a gluten-free buttermilk biscuit recipe that’s easy and flaky.
This gluten free biscuit recipe works for classic or dairy-free biscuits. We use a special gluten-free flour blend. The biscuits turn out so light and fluffy, you’ll forget they’re gluten-free. And, they can be made into quick drop biscuits for busy mornings.
Are you ready for a baking adventure? Let’s make gluten free biscuit recipe that are as good as the real thing. With simple ingredients and a bit of magic, you’ll enjoy biscuits that are just as tasty. For more delicious recipes and fresh flavors, check out our collection.
Key Takeaways
- Achieve flaky, fluffy gluten-free biscuits with the right flour blend
- Buttermilk is key for tender texture, with dairy-free options available
- Easy-to-follow recipe adaptable for classic or drop biscuits
- Perfect for both sweet and savory variations
- Avoiding gluten doesn’t have to mean sacrificing flavor or texture.
Table of Contents
Ingredients You’ll Need for Gluten-Free Biscuits
Making the best gluten-free biscuits starts with choosing the right ingredients.
Choosing the Right Gluten-Free Flour Blend
The foundation of any good gf biscuit is the flour. Not all gluten-free flours are created equal. Some work better for biscuits than others. Cup4Cup flour blend is highly recommended for its ability to produce flaky, tender biscuits.
| Flour Blend | Texture | Flavor | Best For |
| Cup4Cup | Light and Flaky | Neutral | Biscuits, Pastries |
| Bob’s Red Mill 1-to-1 | Slightly Dense | Mild | All-Purpose Baking |
| King Arthur Measure for Measure | Soft and Tender | Slightly Sweet | Cakes, Muffins |
Key Ingredients for Flaky Gluten-Free Biscuits
Beyond gluten-free flour, you’ll need a few other essential ingredients:
- Baking powder: For lift and fluffiness
- Xanthan gum: To bind ingredients (if not in your flour blend)
- Cold butter: Creates flaky layers in the biscuit dough
- Buttermilk: Adds tanginess and helps activate the baking powder
Add-Ins for Flavorful Gluten Free Biscuit Recipe
Elevate your gf biscuits with tasty add-ins. Try grated cheese, herbs, or even dried fruit for sweet versions. Remember to adjust your liquid content when adding extras to maintain the perfect biscuit dough consistency.
“The secret to amazing gluten-free biscuits is in the details. Quality ingredients and careful handling make all the difference.”
With these ingredients on hand, you’re ready to start baking. Don’t forget to preheat your oven and prepare a baking sheet for the best results. Experimenting with flavors can turn your gluten-free biscuits into a gourmet treat!
How to Make Gluten-Free Buttermilk Biscuits
Want to make gluten-free biscuits that taste great? Follow this simple recipe. You’ll get light, fluffy biscuits perfect for any meal. They’re great with biscuits and gravy or as a simple side.
Preparing the Dough for Fluffy Gluten Free Biscuit Recipe
First, mix your gluten-free flour blend with baking powder, salt, and sugar. Cut cold butter into small pieces. Mix it with the dry ingredients until it looks like coarse crumbs.
Add buttermilk and stir gently. Don’t mix too much to keep the biscuits soft.
Shaping the Biscuits for Perfection
Put the dough on a lightly floured surface. Pat it to about 1-inch thick. Use a biscuit cutter to cut out rounds.
Place them on a baking sheet. Don’t twist the cutter. This helps them rise evenly.
Baking the Best Gluten Free Biscuit Recipe
It’s time to heat the oven to 425°F (220°C). To make the biscuits look golden, brush them with melted butter. Bake for 12-15 minutes until they’re lightly browned.
Let them cool a bit before you serve them.
“These gluten free biscuit recipe are so good, you won’t believe they’re not made with regular flour!”
Remember, making this recipe takes practice. But soon, you’ll make gluten-free buttermilk biscuits like a pro!
Tips for Perfect Gluten-Free and Dairy-Free Biscuits
Learning to bake gluten-free can be hard. But with these tips, you’ll make the best gluten-free biscuits every time. These insights will help you get your gluten-free biscuit recipe just right.
Avoiding Common Mistakes in Gluten-Free Biscuit Baking
Don’t overmix the dough. This makes biscuits tough and dense. Mix just until combined for the best texture. Also, chill your ingredients before baking. Cold butter or dairy-free mix makes biscuits flaky.
Flaky vs. Fluffy: Which Texture Do You Prefer?
The biscuits texture depends on how you mix. For flaky biscuits, cut cold fat into flour until it’s coarse. For fluffy biscuits, use warm ingredients and fold gently. Both ways make great gluten-free biscuits you’ll love.
Storing and Reheating Homemade Gluten-Free Biscuits
Keep biscuits fresh in an airtight container for up to 2 days. Freeze for up to 3 months for longer storage. Reheat at 350°F for 5-7 minutes. This keeps the texture perfect, so you’ll enjoy every bite of your homemade biscuits.
“The key to perfect gluten-free biscuits is patience and practice. Don’t be discouraged if your first batch isn’t perfect – each attempt brings you closer to mastery!”
Variations on the Classic Gluten Free Biscuit Recipe
Ready to spice up your gluten free biscuit recipe game? Let’s explore some tasty twists on the classic recipe. You can make different kinds of fluffy biscuits to go with any meal or taste by making a few simple changes.
Dairy-Free Gluten Free Biscuit Recipe
For those avoiding dairy, you can still enjoy delicious homemade biscuits. Replace butter with coconut oil or a plant-based spread. Instead of buttermilk, mix almond milk with a teaspoon of lemon juice.
This easy gluten-free and dairy-free option doesn’t compromise on taste or texture. For more dairy-free inspiration, try this recipe for flaky gluten-free that uses sour cream for added richness.
Sweet Gluten Free Biscuit recipe Variations
Turn your biscuits into a treat by adding a touch of sweetness. Blend your gluten-free flour mixture with 2 tablespoons sugar and 1/2 teaspoon vanilla.
For fruit-filled biscuits, gently fold in 1/4 cup of fresh berries or dried fruit before shaping.
When you make the biscuits, cut them into 1 inch rounds for bite-sized desserts. Melt some butter and add cinnamon sugar on top of the cookies before you bake them.
Savory Additions for Gluten-Free Drop Biscuits
Amp up the flavor of your gluten free biscuit recipe with savory mix-ins. Stir in shredded cheese, chopped herbs, or crispy bacon bits to your purpose gluten free flour mixture. For a Mediterranean twist, add sun-dried tomatoes and olives.
These additions work great in drop biscuits – simply scoop the dough onto your baking sheet instead of rolling and cutting. If you’re in the mood for something different, why not explore this gluten-free French bread recipe for a crusty alternative to biscuits?
Conclusion
You’ve now got all the tools and tips to create the best gluten free biscuit recipe ever! These gluten free biscuit recipe are not only flaky, soft, and flavorful but also versatile enough for any occasion. Whether you’re making gluten free buttermilk biscuits for breakfast, a batch of gluten-free drop biscuits for quick dinners, or pairing them with biscuits and gravy, this recipe truly delivers.
By using the right gluten free flour blend, a touch of xanthan gum, and proper techniques like cutting the biscuit dough to 1 inch thick, you’ll get the perfect texture every time. Even if you’re going dairy free with free milk instead of buttermilk, this recipe works seamlessly for all preferences. The key is to follow the recipe, use quality ingredients like Bob’s Red Mill gluten-free flour, and trust the process for the fluffy gluten-free biscuits you’ll love.
This gluten free biscuit recipe is easy to customize, so don’t hesitate to try your hand at other variations like baking powder biscuits or even a bread recipe. And if you’re just starting out in gluten free baking, rest assured this recipe is foolproof—perfect for beginners and experienced bakers alike.
We hope you enjoy these homemade biscuits as much as we do! Whether you’re using a biscuit cutter for traditional rounds or going freeform, these are the best gf biscuits you’ll ever make. Try gluten free biscuit recipe today, and don’t forget to check out more gluten free recipes to add to your collection.
Happy baking, and thank you for trusting this great gluten free biscuit recipe!
FAQ
Can I make these biscuits dairy-free?
Yes, you can make these biscuits dairy-free. Use a plant-based milk instead of regular buttermilk. Mix 1 cup of unsweetened dairy-free milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
What’s the best gluten-free flour blend for biscuits?
It works best to use a gluten-free flour mix with xanthan gum. Good options are Cup4Cup, Bob’s Red Mill 1-to-1 Baking Flour, or King Arthur Gluten-Free Measure for Measure Flour. These blends act like wheat flour in baking.
How can I make my gluten-free biscuits flakier?
For flakier biscuits, use cold ingredients and handle the dough little. Cut cold butter into small pieces and mix it into the flour fast. Fold the dough a few times before cutting to create layers. Melted butter should be used to brush on top before baking to make them even flakier.
Can I freeze gluten-free biscuits?
Yes, you can freeze gluten-free biscuits. Freeze them unbaked for best results. Cut the biscuits and put them on a baking sheet. Freeze them until they are frozen, then put them in a freezer bag. Bake frozen biscuits as directed, adding a few extra minutes.
Why are my gluten-free biscuits dry?
Dry biscuits come from overbaking or too much flour. To get the right amount of flour, spoon it into the cup and level off the top. Don’t overbake – check biscuits a few minutes before the suggested time.
How do I store leftover gluten-free biscuits?
You can keep extra cookies at room temperature for up to two days in a sealed container. Or, in the fridge for up to 5 days. Wrap them in foil and heat them up 5 to 10 minutes in an oven that is heated to 350°F.
Can I make drop biscuits instead of cut biscuits?
Absolutely! For drop biscuits, add more liquid to make the dough wetter. Drop dough on a baking sheet with a spoon or an ice cream scoop. This method is quicker and doesn’t need rolling or cutting.
What can I add to my gluten free biscuit recipe for extra flavor?
Add ingredients for extra flavor. Try shredded cheese, herbs like chives or rosemary, garlic powder, or crumbled bacon. For sweet biscuits, add sugar and mix in dried fruit or chocolate chips.
gluten free biscuit recipe
Ingredients
- 2 cups Gluten-free flour blend Use a blend like Cup4Cup or Bob’s Red Mill 1-to-1.
- 1 tablespoon Baking powder For lift and fluffiness.
- 1 teaspoon Salt Enhances flavor.
- 6 tablespoons Cold butter Cubed; can use dairy-free butter substitute.
- 3/4 cup Buttermilk Or dairy-free substitute like almond milk + lemon juice.
- 1 teaspoon Xanthan gum Only if not included in the flour blend.
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine 2 cups gluten-free flour blend, 1 tablespoon baking powder, 1 teaspoon salt, and 1 teaspoon xanthan gum (if not already in the flour blend).
- Add 6 tablespoons of cold butter (cubed) to the dry ingredients. Use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.
- Gradually pour in 3/4 cup buttermilk (or a dairy-free alternative). Gently stir until the dough just comes together. Do not overmix.
- Transfer the dough to a lightly floured surface. Pat the dough into a rectangle about 1 inch thick and fold it over itself 2-3 times for flakier layers.
- Use a biscuit cutter to cut out rounds. Avoid twisting the cutter to ensure the biscuits rise evenly. Gather scraps and repeat until all dough is used.
- Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. Brush the tops with melted butter if desired.
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
- Let the biscuits cool slightly before serving. Enjoy them plain, with butter, or topped with jam or gravy.
