Gluten Free Biscuits are light, buttery, and flaky, and best of all they are easy to make too! Add these Gluten Free Biscuits to your holiday dinner menu. They are the perfect addition to a gluten free Thanksgiving!
I live in Minnesota where biscuits aren’t really a thing. You generally don’t find biscuits on restaurant menus and most families don’t have a coveted biscuit recipe that was passed down to them by their mothers and grandmothers (Lefse, yes. Biscuits, no).
This is unfortunate because biscuits are amazing! There is nothing like a freshly baked buttery and flaky biscuit. Earlier this year, my husband and I were driving through West Virginia when I saw a sign advertising a restaurant named Biscuit World. I literally begged him for 30 minutes to stop even though we were on nearly 24 hours of no sleep. We stopped! I grabbed a breakfast biscuit and ate it on a park bench in the 95 degree heat. It was glorious.
Since that moment in West Virginia I have discovered that I can’t eat gluten. That discovery has not stopped me from eating biscuits or from singing their praises. It simply means that I had to get a little more creative and switch to Gluten Free Biscuits.
After making these Gluten Free Biscuits I don’t even mind the switch!
GLUTEN FREE BISCUITS INGREDIENTS
6 Tbsp. unsalted butter – if you only have salted butter, be sure to reduce the salt called for in the recipe
2 1/4 cup Bob’s Red Mill Gluten Free 1 to 1 flour – it’s easy to transform traditional recipes to gluten free with Gluten Free 1-to-1 Baking Flour. Use in place of all purpose baking flour for all of your gluten free baking.
1 Tbsp. baking powder
2 Tbsp. sugar
1 tsp. salt
1 cup buttermilk – no buttermilk? No problem. Substitute with 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes.
GLUTEN FREE BISCUITS INSTRUCTIONS
- Preheat oven to 450°F
- Cut 6 Tbsp. butter into small cubes. Freeze 15 minutes
- In a mixing bowl add 2 1/4 cups Bob’s Red Mil 1 to 1 flour, 1 Tbsp. baking powder, 2 Tbsp. sugar, and 1 tsp. salt. Stir dry ingredients until completely combined.
- Cut cold butter into flour mixture with pastry cutter until combined. This process is much like making pie crust. The dough should resemble course crumbs.
- In a second bowl combine 1 egg and 1 cup buttermilk. Mix until combined.
- Add buttermilk mixture to flour mixture a little at a time using a wooden spoon to combine. Continue to add buttermilk until all ingredients are incorporated and you have a sticky wet dough. Try not to overwork the dough – Stir just until combined.
- Place dough onto a lightly gluten-free floured surface. Form dough into a round shape. Try not to roll the dough too thin.
- Cut biscuit dough with a biscuit cutter, a mason jar, or some kind of round object. Simply press down with cutter and lift straight up. Don’t twist the biscuits. Repeat until you have 8 biscuits.
- Bake the gluten free biscuits in preheated oven for 15-20 minutes. Check at the 15 minute mark and leave them for a few more minutes if necessary. Remove the pan from the oven when finished.
- Allow to cool for 5 minutes before serving.
I am certainly no biscuit expert but I am a biscuit aficionado, and I found this recipe to be easy and the results to be very tasty. These Gluten Free Biscuits are flaky, buttery, and I couldn’t even tell they were gluten free!
Gluten Free Biscuits Serving Suggestions
Biscuits are great because you can go both sweet and savory with them. Biscuits are equally delicious when topped with egg and cheese as they are when drizzled with honey. Gluten Free Biscuits make a fantastic addition to a Thanksgiving or holiday meal. I’m doing my best to make biscuits more of a thing in Minnesota – Hopefully we’ll be eating them alongside our lefse and lutefisk!
More Gluten Free Side Dish Recipes
- Brown Sugar Glazed Carrots
- Smashed Brussels Sprouts
- Irish Mashed Potatoes
- Gluten Free Stuffing
- Gluten Free Au Gratin Potatoes
- Homemade Rice-a-Roni
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These Gluten Free Biscuits are easy to make. They're light, buttery, and flaky. The perfect addition to a gluten free Thanksgiving or holiday dinner menu!
- 6 Tbsp. unsalted butter
- 2 1/4 cup Bob's Red Mill 1 to 1 flour
- 1 Tbsp. baking powder
- 2 Tbsp. sugar
- 1 tsp. salt
- 1 large egg
- 1 cup buttermilk
Cut 6 Tbsp. unsalted butter into small cubes. Place the butter in a small bowl and freeze for 15 minutes.
In a mixing bowl combine 2 1/4 cups Bob's Red Mil 1 to 1 flour, 1 Tbsp. baking powder, 2 Tbsp. sugar, and 1 tsp. salt. Stir the dry ingredients together until combined.
After 15 minutes remove the butter from the freezer and add to the flour mixture. Combine the flour and butter together using a pastry cutter. The dough should resemble course crumbs when finished.
In another mixing bowl combine 1 large egg and 1 cup of buttermilk. Mix until completely combined.
Add the buttermilk mixture to the flour mixture a little at a time using a wooden spoon to combine. Continue until all the ingredients are combined. The dough should be sticky. Try not to stir more than necessary.
Sprinkle a little gluten free flour on a clean surface. Turn the dough onto the surface and form it into a circle using a rolling pin or your hands. The circle should not be too thin or side or biscuits will come out flat.
Cut the biscuits with a biscuit cutter or round object. Do not twist the biscuits. Simply press down with the cutter, lift, them, and place on a baking sheet. This recipe should make 8 biscuits.
Preheat an oven to 450 degrees.
Place the pan in the oven once its hot and bake the biscuits for 15-20 minutes. Check at the 15 minute mark and bake for a couple more minutes if necessary. The tops should be slightly golden brown.
Remove from the oven when finished and let cool for at least 5 minutes before serving.
Recipe adapted from Spinach Tiger