Got you—gluten-free biscuits that are actually fluffy, tender, and buttery, not sad little hockey pucks 😄
This is a reliable, Southern-style recipe that works even if you’re new to gluten-free baking.
🧈 Fluffy Gluten-Free Biscuits
Ingredients (Makes 6–8 biscuits)
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2 cups gluten-free all-purpose flour with xanthan gum
(Cup4Cup, King Arthur, Bob’s Red Mill 1:1 all work well) -
1 tbsp baking powder
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1 tsp sugar (optional, but helps browning)
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3/4 tsp salt
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6 tbsp cold unsalted butter, cubed
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3/4–1 cup cold buttermilk
(or milk + 1 tsp vinegar)
👩🍳 Instructions
Step 1: Prep
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Preheat oven to 425°F (220°C)
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Line a baking sheet with parchment
Step 2: Mix Dry Ingredients
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Whisk flour, baking powder, sugar, and salt together.
Step 3: Cut in Butter
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Cut butter into flour using fingers or a pastry cutter until crumbly with pea-size bits.
👉 Cold butter = flaky layers.
Step 4: Add Liquid
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Stir in buttermilk gradually until dough is soft and slightly sticky.
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Let dough rest 5–10 minutes (important for gluten-free flours to hydrate).
Step 5: Shape
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Turn dough onto a lightly floured surface.
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Gently pat to 1-inch thickness.
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Cut with a biscuit cutter or glass (don’t twist!).
Step 6: Bake
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Place biscuits close together for taller rise.
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Bake 12–15 minutes until golden.
⭐ Pro Tips for Gluten-Free Success
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Resting the dough improves texture a lot
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Don’t overwork—pat, don’t knead
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Brush tops with melted butter right after baking
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If dough feels dry, add buttermilk 1 tbsp at a time
🔁 Variations
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Cheddar biscuits: Add 3/4 cup shredded cheese
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Drop biscuits: Add extra milk and scoop onto pan
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Dairy-free: Use vegan butter + almond milk + vinegar
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Sweet biscuits: Add 2 tbsp sugar
🧊 Storage
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Best fresh, but freeze beautifully
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Reheat in oven or air fryer (not microwave)
These biscuits are perfect for gravy, breakfast sandwiches, strawberry shortcake, or just slathered in butter and honey.
If you want, I can also give you:
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A 2-ingredient emergency version
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A grain-free / almond flour biscuit
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Or gluten-free biscuit gravy to go with them