two buttermilk biscuits stacked on the cooling rack

Gluten free Buttermilk biscuits are one of my favorite indulgences. Flaky and buttery, they just melt in my mouth. They can be used for so many different things. From savory biscuits and gravy, and a breakfast sandwich to biscuits with butter and jam, or a strawberry shortcake.

I’ve played around with biscuit recipes for a few years and finally settled on this one. It produces a soft and flaky biscuit with a great buttery flavor. I love how golden and lightly crisp the tops get too.

It’s easy to whip up a batch of these biscuits and there is nothing quite like a piping hot one fresh from the oven. One of the keys to making these so fluffy and flaky is to keep the butter cold. A trick to keeping the butter cold is to use cold buttermilk and eggs.

The cold butter is what makes the biscuits achieve their flaky texture and some of there structure. If you use warm ingredients you could end up with dense biscuits. So make sure everything is nice and cold.

Buttermilk biscuits cooling on a wire rack

They’re wonderful for making ahead…

It’s usually only me and Mr.Everything at home so I like to freeze half the buttermilk biscuits when I make a batch. That way we don’t over indulge and I have something quick to reheat if I get in a pinch.

They reheat well and can be put in the oven straight from the freezer. When I make biscuits and gravy for breakfast I often use the frozen biscuits so I can shave off some cooking time, which I think is better spent in bed.

These would be wonderful reheated for a low-key brunch or holiday meal. Everyone will think you slaved away in the kitchen and you’ll have extra time to focus on other things.

someone holding a buttermilk biscuit torn in half to show the inside texture

Wanna hear something a little embarrassing? You may have noticed the biscuits in these photos look a bit oval. That’s because I didn’t have an actual biscuit cutter and had to use a pumpkin shaped cookie cutter….I’ve taken adult steps since then and have ordered a biscuit cutter of my own. #adulting #foodiefails #Iworkwithwhatigot #pumpkinsforthewin

I’ve included some of my favorites in the amazon picks below but if you don’t already have one than a biscuit cutter is a must. Learn from my mistakes…

a hand holding a split buttermilk biscuit

These Gluten free Buttermilk biscuits would also be amazing with Coconut Milk stew, baked Cranberry Chicken, or Broccoli Cheese soup.


Buttermilk Biscuits

Buttery and flaky. These buttermilk biscuits are easy to make and perfect for your next meal

  • Author: Alycia Louise
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 10 1x
  • Category: Appetizer, Side Dish, Snack
  • Cuisine: American


Units Scale
  • 1/4 cup Cornstarch
  • 2 cups Bob’s red mill gluten free 1 to 1 flour
  • 1 TBS Baking powder
  • 1 tsp Salt
  • 1 TBS Sugar
  • 1 Stick of Butter (Cold )
  • 1 cup Buttermilk (Cold)
  • 1 Egg (Cold)


  1. Pre-heat the oven to 450F
  2. Whisk together the corn starch, 1 to 1 flour, baking powder, salt, and sugar.
  3. Cut the stick of butter into chunks and add to the dry ingredients. Using your hands, pinch the butter into the dry ingredients until all the  butter is flat and coated in flour.
  4. Add the buttermilk and egg and stir to combine. 
  5. Once the dough has formed, dump it out onto your work surface. Pat down with your hands until the dough is an inch thick.  Use a biscuit cutter and cut out your biscuits. Re-form and cut any extra dough until you can shape a biscuit by hand with the remaining dough.
  6. Bake for 15-20 minutes, the biscuits will slightly puff up and become golden brown.
  7. Let cool slightly then serve.


  • Calories: 225

Keywords: Biscuit, bread, Gluten free

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Alycia Louise
Alycia has worked in the food industry for over 10 years. She lives in the PNW with her husband and three dogs. Her likes include coffee, rainy days and horror movies.
Articles: 251


  1. Woahhh, you’re hitting all the right spots here. My husband is a sucker for biscuits and gravy, but we have a hard time adapting recipes to make it clean for our tummies. Thanks for sharing this, he’s going to be THRILLED!

  2. Hey!!! I’m making your biscuits this morning…..I see your serving size is 10. I only got 6, around an inch thick…I hope I didn’t do anything wrong!they’re in the oven now!

    • Hi Miranda
      I could be off on my estimate for the 1 inch thickness and be rolling it out thinner to get the 10 servings. When I make them next I’ll measure them with a ruler check. I hope you enjoyed your batch!

  3. Can’t wait to try these tomorrow! I’m using cup4cup though since I have it on hand – have you ever tried that flour?

    • Hi Melanie!
      I have not tired cup4cup yet. Partially because of a lack of supply in my area and partially because I can get Bob’s Red Mill’s 1 to 1 flour in bulk for an amazing price. I did check the ingredient lists of both brands and they are similar (both are high in starchy flours) so I would think it would work out similarly. Let me know how they turn out!

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