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Gluten-Free Biscuits

Gluten-Free Biscuits

These Gluten-Free Biscuits bake up tall, soft, and buttery with golden tops, flaky layers, and a tender crumb that pulls apart easily. They come together in about 30 minutes and include options for dairy-free and egg-free adjustments, making them a versatile addition to any breakfast, brunch, or cozy dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 biscuits
Course: Breakfast
Cuisine: American
Calories: 143
Ingredients Method Notes

Ingredients
  

Biscuit Dough
  • 2 cups gluten-free all-purpose flour Use a baking-friendly blend; add extra 1–2 teaspoons if dough is very wet.
  • 0.5 teaspoon xanthan gum Omit if your flour blend already contains it.
  • 1 tablespoon gluten-free baking powder
  • 1 teaspoon fine salt
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter Very cold; cut into small cubes. Use dairy-free butter for dairy-free biscuits.
  • 1 cup buttermilk Or dairy-free milk mixed with 1 tablespoon lemon juice or white vinegar.
  • 1 large egg Use commercial egg replacer for egg-free version.
  • 2 tablespoons gluten-free all-purpose flour For dusting the parchment and the top of the dough.
Finishing
  • 2 tablespoons melted butter Optional, for brushing warm biscuits.

Method
 

  1. Preheat the oven. Set your oven to 450°F (232°C). Lightly grease a large baking sheet or cast-iron skillet and set aside.
  2. Combine dry ingredients. In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), baking powder, salt, and sugar until evenly mixed.
  3. Cut in the butter. Add the cold butter cubes to the dry mixture. Use a pastry cutter or fork to work the butter in until the mixture looks like coarse crumbs with pea-sized pieces of butter throughout.
  4. Mix the wet ingredients. In a measuring cup or small bowl, whisk together the buttermilk and egg (or prepared egg replacer) until smooth.
  5. Bring the dough together. Pour the buttermilk mixture into the flour mixture and gently stir with a spoon or spatula just until a soft, sticky dough forms. Do not overmix; the dough should look shaggy.
  6. Shape the dough. Sprinkle a tablespoon of gluten-free flour onto a sheet of parchment paper. Scrape the dough onto the parchment, dust the top with a little more flour, and gently pat it into a round about 7 inches across and roughly 1 inch thick.
  7. Fold for layers. Fold the dough in half over itself, then fold it once more. Pat it back into a thick round of similar size and thickness to encourage flaky layers.
  8. Cut the biscuits. Use a 2-inch biscuit cutter or the rim of a glass to cut out biscuits, pressing straight down without twisting. Gather and gently press together scraps to cut remaining biscuits.
  9. Arrange and bake. Place the biscuits close together on the prepared baking sheet or skillet. Bake for 15–20 minutes, checking around 15 minutes, until the tops are golden brown and the biscuits feel light when lifted.
  10. Finish and serve. Immediately brush the hot biscuits with melted butter, if using. Let them cool for a few minutes, then serve warm.

Notes

For the best texture, keep the butter and buttermilk as cold as possible and avoid overmixing the dough. If your dough seems too dry to come together, add a splash of extra buttermilk; if it is very wet and hard to handle, sprinkle in a teaspoon or two of additional flour. Different gluten-free flour blends absorb liquid differently, so a small adjustment is normal.