Gluten-Free Buttermilk Biscuits


  • 2 cups gluten-free flour blend that includes xanthan gum, I use Bob's Red Mill Gluten-Free 1-to-1
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 6 tablespoons butter, cubed and cold
  • ¾ cup + 1 tablespoon buttermilk, cold, divided

YIELD: about 8 Biscuits

Nutrition Information:

  • Per Biscuits
  • Calories - 80cal
  • Total Fat - 5.9g
  • Carbohydrates - 6.3g
  • Dietary Fiber - 0.2g
  • Total Sugars - 0.7g
  • Protein - 0.9g


Preheat oven to 425 degrees and line a baking sheet with parchment paper.

To a large bowl, add the gluten-free flour, salt, baking powder, and baking soda and whisk.

Add the very cold cubed butter and cut with two forks or crumble between your fingers until it resembles coarse crumbs, like a crumble topping texture.

Stir in ¾ cup buttermilk and mix until just combined, DO NOT OVER MIX. If you over mix the biscuits will be hard as a rock.

Turn the dough out onto a floured surface and pat into a rectangle. Fold the rectangle into 3rds and turn the dough a half turn. Then flatten into a rectangle until the dough is about a ½-¾ inch thick.

Cut the dough with a round biscuit cutter and place the biscuits on the baking sheet, with the edges of the biscuits touching.

Re-roll the dough as needed and cut, until you get about 12 biscuits.

Refrigerate the biscuits at least 30 minutes. Do not skip this step.

Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk and bake for 12-15 minutes or until the biscuits are slightly browned.

This recipe was adapted from the original by

Colleen Saltarelli
Colleen Saltarelli

If you missed it in the directions above, do not over mix! Seriously, the first time I made these I mixed them to death and they were hockey pucks! Like I could literally throw then against a wall and they wouldn't break. Please heed the warning, do not over mix. If at some point you are like, "I think I should mix just a little more and it should be good". DON'T. Just stop there.

If you do take my advice, you should end up with a lovely biscuit that you can dress up to your hearts desire. Pictured here is a warm biscuit, buttered, with strawberry jam, prosciutto, brie cheese and baby arugula. But, I mean you can just go wild; biscuits and gravy, bacon, egg and cheese breakfast sandwich, strawberry short cakes, clotted cream and jelly or just a big slice of southern baked ham. We should not have to miss out on belly (and heart) warming food just because we are gluten-free.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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