Soft, flaky, and perfect for any meal, this gluten-free biscuit recipe will become a household favorite. Whether you need a quick snack, a breakfast side, or a base for a savory dish, these biscuits are easy to make and ideal for gluten-intolerant eaters. Made with a blend of gluten-free flour, butter, and buttermilk, they have a tender inside and a crisp, golden crust. Serve them warm with jam, honey, or your favorite spread for a delicious treat any time of day!
Why is it called “Gluten-Free Biscuits”?
The term “gluten-free biscuits” refers to biscuits made without wheat or other gluten-containing grains, such as barley and rye. The recipe replaces traditional flour with a gluten-free flour blend, which mimics the lightness and structure of regular biscuits. Gluten-free diets are essential for individuals with celiac disease or gluten sensitivity, allowing them to enjoy classic baked treats without discomfort. This recipe ensures you can indulge in a favorite comfort food with none of the gluten.
How should Gluten-Free Biscuits Taste?
These gluten-free biscuits should taste buttery, rich, and slightly tangy from the buttermilk. Their texture is fluffy and tender, with layers that flake apart easily. A slight crispness on the outside gives way to a soft, pillowy interior. You won’t even notice the absence of gluten, as the right blend of gluten-free flour makes the texture feel just as satisfying. Perfectly seasoned with a pinch of salt, they pair wonderfully with both sweet and savory toppings.
How to Make Gluten-Free Biscuits Super Yummy or Perfect
- Chill your butter: Cold butter is essential for flaky biscuits. Keep it in the fridge until you’re ready to use it.
- Don’t overmix the dough: Overworking the dough will result in dense biscuits. Mix just until combined.
- Use buttermilk: It gives biscuits their signature lightness and slight tang. You can substitute with dairy-free buttermilk if needed.
- Rest the dough in the fridge: This helps the dough firm up, making it easier to cut perfect rounds.
- Bake at high heat: A hot oven ensures your biscuits rise well and develop that golden, crispy exterior.
Gluten-Free Biscuit Recipe
Equipment
- Large mixing bowl
- Biscuit cutter
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
- 2 cups gluten-free flour blend (with xanthan gum)
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 6 tbsp unsalted butter, cold and cubed
- ¾ cup buttermilk (or dairy-free buttermilk)
- 1 tbsp honey (optional, for flavor)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- Incorporate butter: Add the cold, cubed butter to the dry mixture. Use your hands or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
- Add wet ingredients: Pour in the buttermilk and honey (if using). Stir gently until the dough comes together.
- Roll out the dough: Lightly flour a surface and roll the dough to about 1-inch thickness.
- Cut biscuits: Use a biscuit cutter to cut rounds from the dough. Place them on the prepared baking sheet.
- Bake: Bake for 12-15 minutes, or until the biscuits are golden brown.
- Cool and serve: Let the biscuits cool slightly before serving with butter, jam, or your favorite spread.
Notes
- For dairy-free options, substitute the butter with plant-based margarine and use non-dairy buttermilk.
- These biscuits are best served fresh but can be stored in an airtight container for up to 2 days.
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Conclusion
These gluten-free biscuits are not only easy to make but also absolutely delicious. Whether you’re following a gluten-free diet or just want to try something new, this recipe won’t disappoint. The biscuits come together quickly and will leave your kitchen smelling wonderful. Perfect as a snack or served alongside your favorite dish, they’re worth baking at home today!
