The secret to irresistibly flaky biscuits lies in the balance of cold butter and gentle handling of the dough. When the butter melts during baking, it creates steam, resulting in light and airy layers. Folding the dough a few times before cutting enhances these layers, giving you the ultimate biscuit experience. Whether you’re enjoying them fresh from the oven with a pat of butter or topping them with your favorite jam, these gluten-free buttermilk biscuits are a guaranteed crowd-pleaser.
Enjoy your biscuits warm and fresh for the best texture and flavor. Store leftovers in an airtight container and reheat gently in the oven before serving.
Gluten-Free Buttermilk Biscuits Recipe
Ingredients
Dry Ingredients:
- 2 cups gluten-free all-purpose flour (ensure it includes xanthan gum, or add 1 teaspoon separately)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon granulated sugar
Wet Ingredients:
- ½ cup unsalted butter, cold and cubed (or use a dairy-free alternative like vegan butter)
- ¾ cup buttermilk (dairy-free option: mix ¾ cup non-dairy milk with 1 tablespoon vinegar or lemon juice, let sit for 5 minutes)
- 1 large egg (optional for richness; substitute with a flax egg—1 tablespoon ground flaxseed mixed with 3 tablespoons water—for vegan option)
Instructions
- Prepare the Dry Ingredients
In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and sugar. Ensure the ingredients are evenly distributed to help with a consistent rise and flavor. - Cut in the Butter
Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to incorporate the butter into the flour until the mixture resembles coarse crumbs. Small pea-sized chunks of butter will create pockets of flakiness in the biscuits. - Mix the Wet Ingredients
In a separate bowl, combine the buttermilk and egg (if using). For a dairy-free version, mix the prepared non-dairy buttermilk and flax egg if substituting. Stir well to combine. - Combine Wet and Dry Ingredients
Gradually pour the wet ingredients into the dry mixture, stirring gently with a fork or wooden spoon. Be careful not to overmix; the dough should come together but remain slightly sticky. Overworking the dough can make the biscuits dense. - Shape the Dough
Turn the dough out onto a lightly floured surface. Pat it gently into a 1-inch-thick rectangle. Fold the dough over itself a couple of times to create layers, then pat it back down. Use a biscuit cutter or a round glass to cut out biscuits, pressing straight down without twisting for the best rise. - Bake the Biscuits
Preheat your oven to 425°F (220°C). Place the biscuits on a parchment-lined baking sheet, ensuring they’re touching slightly for softer sides or spaced apart for crisper edges. Brush the tops with buttermilk or melted butter for a golden finish. - Bake and Serve
Bake for 12-15 minutes or until the biscuits are golden brown on top. Remove from the oven and let cool slightly before serving.
