The Best Gluten Free Biscuits
Fluffy, buttery, and completely satisfying, these gluten-free biscuits prove you don’t need traditional flour to achieve perfection. Made with a gluten-free all-purpose flour blend, a hint of honey for subtle sweetness, and chilled buttermilk for that unmistakable, tender crumb, these biscuits rise beautifully every time. The recipe calls for cold cubed butter, carefully worked into the flour to create a flaky texture, while a quick egg wash adds a tempting golden sheen. Perfect for a comforting breakfast, side dish, or tea-time treat, these biscuits come together in under 30 minutes and are wonderfully versatile—serve them warm with butter, jam, or your favorite savory toppings. Whether you're gluten-free or simply love a great biscuit, this recipe is a game-changer.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Xanthan gum (only if your gluten-free flour blend does not include it)
- 0.5 teaspoon Salt
- 6 tablespoons Unsalted butter, cold and cubed
- 0.75 cup Buttermilk, chilled
- 1 tablespoon Honey (optional, for a touch of sweetness)
- 1 large Egg, beaten (optional, for brushing the tops)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, xanthan gum (if needed), and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork the butter; small pea-sized pieces are ideal.
Create a well in the center of the mixture and pour in the chilled buttermilk. If you prefer slightly sweet biscuits, add honey to the buttermilk before combining. Gently mix with a fork until the dough starts to come together. Avoid overmixing—the dough should be slightly sticky but firm.
Turn the dough out onto a lightly floured surface (using gluten-free flour). Gently pat or roll the dough into a 1-inch thick rectangle.
Using a 2.5-inch biscuit cutter—or the rim of a glass—cut out biscuits. Press straight down without twisting to ensure a proper rise. Gather and reshape scraps as needed, being gentle to avoid tough biscuits.
Place the biscuits onto the prepared baking sheet, spacing them about 1 inch apart. If desired, brush the tops with beaten egg for a glossy finish.
Bake in the preheated oven for 10–12 minutes, or until the tops are golden brown.
Remove from oven and let cool for 5 minutes before serving. These biscuits are best enjoyed warm with butter, jam, or your favorite toppings.
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 361 mg | 16% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 3.6 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 37 mg | 3% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 63 mg | 1% | |
*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.
