Flaky, buttery gluten free biscuits that will have you saying PASS THE BREAD, please! These are melt-in-your-mouth delicious, simple to make, and are sure to be the highlight of your next meal.
Gluten free Buttermilk biscuits are one of my favorite indulgences. Flaky and buttery, they just melt in your mouth. They can be used for so many amazing recipes. From savory biscuits and gravy, to a breakfast sandwich, to biscuits with butter and jam, or even a strawberry shortcake.
I've played around with gluten free 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 gluten free buttermilk 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 their structure. If you use warm ingredients, you could end up with dense biscuits. So make sure everything is nice and cold.
They're wonderful for making ahead of time...
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 gluten free buttermilk biscuits 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.
Want to 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, a biscuit cutter is a must. Learn from my mistakes...
Craving more Gluten Free Side Dishes?
- Gluten Free Pesto Pasta Salad
- Gluten Free Mexican Street Corn Salad
- Classic Gluten Free Cornbread
- Garlic Gluten Free Pizza Breadsticks
- Best Ever Smashed Potatoes
If you've tried and loved this recipe, please leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating below!Print
Buttery and flaky. These buttermilk biscuits are easy to make and perfect for your next meal
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 1x
- Category: Appetizer, Side Dish, Snack
- Cuisine: American
- ¼ 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)
- Pre-heat the oven to 450F
- Whisk together the corn starch, 1 to 1 flour, baking powder, salt, and sugar.
- 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.
- Add the buttermilk and egg and stir to combine.
- 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.
- Bake for 15-20 minutes, the biscuits will slightly puff up and become golden brown.
- Let cool slightly then serve.
- Calories: 225
Keywords: Biscuit, bread, Gluten free