Gluten-Free Buttermilk Biscuits
Elevate your breakfast game with these fluffy, golden-brown Gluten-Free Buttermilk Biscuits! Perfectly crafted with a blend of gluten-free all-purpose flour, xanthan gum for texture, and chilled buttermilk, these biscuits deliver all the buttery richness and comforting softness you love—without the gluten. The secret lies in carefully folding the dough to create flaky layers that melt in your mouth with every bite. Lightly sweetened with a touch of honey, these biscuits pair beautifully with jam, butter, or savory dishes alike. Ready in just 30 minutes, they’re quick to prepare and make an irresistible addition to your gluten-free baking repertoire. Serve them warm for a crowd-pleasing treat that’s as satisfying as it is allergen-friendly.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Xanthan gum
- 0.5 cup Unsalted butter, cold and cubed
- 1 cup Buttermilk, chilled
- 1 Egg, beaten
- 1 tablespoon Honey
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free all-purpose flour blend, baking powder, baking soda, salt, and xanthan gum. Whisk together until well combined.
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, mix together the chilled buttermilk, beaten egg, and honey until well combined.
Make a well in the center of the dry ingredients and pour the buttermilk mixture into the well.
Using a spatula, gently fold the wet and dry ingredients together until a dough forms. Be careful not to overmix; the dough should be slightly sticky.
Lightly dust a clean surface with some gluten-free flour and turn the dough out onto it.
Gently pat the dough into a rectangle about 1-inch thick.
Fold the dough over itself a couple of times, then pat it back out to 1-inch thickness.
Using a biscuit cutter or a round cup, cut biscuits out of the dough and place them on the prepared baking sheet. Gather any remaining dough, pat down, and cut additional biscuits.
Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown on top.
Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Serve warm. Enjoy your delicious gluten-free buttermilk biscuits as part of a hearty breakfast or alongside a main dish!
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 3087 mg | 134% | |
| Total Carbohydrate | 247.8 g | 90% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 29.3 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 362 mg | 28% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 499 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
