Name: Gluten Free Flaky Buttermilk Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 1/2 cups Gluten Free All-Purpose Flour; 1 tbsp Baking Powder; 1 tsp Salt; 1/2 tsp Baking Soda; 1/2 cup Cold Butter; 1 cup Cold Buttermilk

There’s nothing quite like a warm, flaky biscuit straight out of the oven. And yes, you can absolutely make them gluten free without losing that buttery, layered texture we all love.

These gluten free flaky buttermilk biscuits are one of my favorite recipes to make. They come out golden on the outside, soft and tender on the inside, and they taste just as good as the traditional version.

The ingredient list is short and simple. You just need a good gluten free flour, cold butter, cold buttermilk, and a few pantry staples. Nothing fancy or hard to find.

The trick to getting them extra flaky is keeping everything cold and not overworking the dough. I’ll walk you through it step by step so you get perfect biscuits every time.

Whether you serve them with breakfast, alongside soup, or just with a little butter and jam, these biscuits are a solid go-to recipe that the whole family will enjoy.

Why You’ll Love This Recipe

They’re Actually Flaky – If you’ve been disappointed by dry, crumbly gluten free biscuits before, these will change your mind. The cold butter and buttermilk combo creates real flaky layers that rival any traditional biscuit.

Only 6 Ingredients – You don’t need a long list of specialty items to make these biscuits. Just six simple ingredients and you’re on your way to warm, buttery, flaky perfection.

No Fancy Equipment Needed – You don’t need a stand mixer or any special gadgets to make these. A bowl, a pastry cutter or even a fork, and your hands are all it takes to get the job done.

Perfect for Breakfast Sandwiches – These biscuits are sturdy enough to hold up to eggs, bacon, cheese, or sausage without falling apart. They make the best gluten free breakfast sandwiches you’ll ever have.

Ingredients

2 1/2 cups Gluten Free All-Purpose Flour
1 tbsp Baking Powder
1 tsp Salt
1/2 tsp Baking Soda
1/2 cup Cold Butter
1 cup Cold Buttermilk

How to Make

Step 1

Preheat your oven to 425 degrees fahrenheit and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the gluten free all-purpose flour, baking powder, salt, and baking soda.

Step 3

Cut the cold butter into small cubes. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.

Step 4

Make a well in the center and pour in the cold buttermilk. Stir gently with a fork until the dough just comes together.

Step 5

Turn the dough out onto a lightly floured surface, pat it into a 1-inch thick rectangle, and cut out biscuits using a round biscuit cutter without twisting.

Step 6

Place the biscuits on the prepared baking sheet so they are slightly touching. Bake for 12 to 15 minutes until golden brown.

Helpful Tips

Keep Your Butter and Buttermilk Really Cold

This is probably the most important thing for getting flaky biscuits. Your butter and buttermilk need to be cold the entire time you’re working with them. Cold butter creates little pockets of steam in the oven, and that’s exactly what gives you those flaky layers.

Cut your butter into cubes and put it back in the fridge (or even the freezer for 10 minutes) while you measure out the dry ingredients. Same with the buttermilk, keep it in the fridge until the second you need it.

If your kitchen runs warm, work quickly so the butter doesn’t soften in your hands. The colder everything stays, the better your biscuits will rise and puff up.

Use a Gluten Free Flour Blend with Xanthan Gum

Not all gluten free flours are the same. For this recipe, you want an all-purpose gluten free flour blend that already has xanthan gum in it. Xanthan gum acts as a binder and helps hold the dough together since there’s no gluten doing that job.

If your flour blend doesn’t include xanthan gum, your biscuits will likely crumble apart and won’t hold their shape. Check the ingredients list on the bag before you start.

If your blend doesn’t have it, you can add about 1 teaspoon of xanthan gum to the dry ingredients and whisk it in with the flour, baking powder, salt, and baking soda.

Don’t Overwork the Dough

When you stir the buttermilk into the flour mixture, stop as soon as the dough comes together. It’s going to look a little shaggy and rough, and that’s completely fine. You’re not trying to make a smooth, perfect ball of dough here.

Overworking gluten free dough makes biscuits dense and tough instead of light and tender. Just use a fork, stir until there’s no loose dry flour at the bottom of the bowl, and then move on to shaping.

Frequently Asked Questions

Why does the butter need to be cold?

Cold butter is the secret to getting that flaky, layered texture in these biscuits. When small pieces of cold butter hit the hot oven, they create little pockets of steam that puff up and form all those beautiful layers.

If the butter is soft or at room temperature, it will blend into the flour instead of staying in separate pieces. That means no flaky layers, and your biscuits will turn out more like dense muffins instead.