Get buttery, fluffy gluten-free biscuits with a tender crumb in under an hour! Best of all, no cutting or rolling required!
Based on a classic Betty Crocker recipe from the 50s, this is my go-to gluten-free biscuit recipe! I love making butter dip biscuits for breakfast (or for breakfast sandwiches!) or as a comforting side dish. Check out this post for all the tips on how to make them!
Want an EASY gluten-free biscuit recipe that results in flaky layers and delicious biscuits? You’re in the right place.
Buttery, tender biscuits are one comfort food that always hits the spot, whether you’re enjoying a bowl of chili on a fall day or having a lazy weekend brunch.
And while some gluten-free biscuits can be labor-intensive or lackluster, this biscuit recipe is both easy AND incredibly delicious. You’ll never have a need for that gluten-free Bisquick mix again. Win-win!
Buttermilk, melted butter, and high-quality gluten-free flour come together to make rich, tender biscuits with a slightly crisp edge and fluffy interior. Plus, you won’t have to mess around with a biscuit cutter, folding in cold butter, or any other tricky steps.
You might as well plan on making a double batch now, because you’ll be whipping up these simple gluten-free biscuits for breakfast, lunch, and dinner!
For more gluten-free breakfast recipes, try these gluten-free blueberry scones, gluten-free donuts, gluten-free muffins, gluten-free buttermilk pancakes, and gluten-free waffles.
You also might like these go-to recipes for gluten-free biscuits, gluten-free banana bread, and gluten-free pizza crust.
Why You’ll Love this Recipe
- Thick, fluffy, and buttery biscuits
- Easiest biscuit recipe ever!
- No rolling or cutting required
- Made with pantry staples
- Great for biscuit sandwiches or side dish
Ingredients You’ll Need
Here are the ingredients you’ll need to make the best gluten free biscuits:
- Gluten-free baking flour: I tested this recipe with both King Arthur and Bob’s Red Mill gluten-free flours. I highly recommend Bob’s Red Mill Gluten-Free 1:1 baking flour.
- Buttermilk: Buttermilk adds a slight tang and helps bring the dough together.
- Butter: Butter is essential for a tender crumb and rich flavor.
- Salt: Salt enhances the flavor of these gluten-free biscuits.
- Sugar: Sugar is the perfect addition to any biscuit recipe, enhancing the savory flavor with a hint of sweetness.
- Baking powder: This recipe uses plenty of baking powder to get a nice rise and fluffy gluten-free biscuits.
How to Make these Gluten-Free Biscuits
- Preheat the oven to 450F degrees. Lightly grease an 8×8-inch or 9×9-inch baking pan with cooking spray.
- In a medium or large bowl, mix together the gluten-free flour, sugar, baking powder and salt.
- Pour in the buttermilk and stir until a sticky batter forms. If the batter still seems too dry add a tablespoon or more of buttermilk until the gluten-free biscuits batter is thick and sticky.
- Melt butter in the microwave.
- Spread the biscuit dough into the prepared pan. Using wet hands, spread the dough into an even layer.
- Pour the melted butter over top of the biscuits. Some butter will run over the top of the dough which is totally normal. Cut the dough into 9 even squares.
- Bake gluten-free biscuits in the middle rack of the oven for about 25-30 minutes, rotating the baking pan once during baking, until golden brown.
- Let the hot biscuits cool on a wire rack for 10 minutes before serving. Serve warm and enjoy!
Storage Tips
These gluten-free buttermilk biscuits are best enjoyed shortly after baking! If you do have leftovers, you can store them in an airtight container at room temperature for up to three days.
What to Serve with these Biscuits
Wondering what to serve with these amazing gluten free biscuits? The sky’s the limit! Here are some of my favorite toppings and serving ideas to fulfill your biscuit cravings:
- Biscuit sandwiches (ham and cheese, or bacon and eggs)
- Sausage gravy on top
- With a pat of butter and fresh jam
- Fruit compote
- Gluten-Free Chili
- Gluten-Free Beef Stew
FAQs
No, Pillsbury brand does not make refrigerated gluten-free biscuits.
Gluten-free biscuits are made by substituting gluten-free flour for regular baking flour. This recipe also calls for buttermilk, butter, salt, sugar, and baking powder.
Some digestive biscuits are gluten-free (like Schar gluten-free digestives), while others are not. It’s important to check the label for gluten-containing ingredients.
Expert Tips and Tricks
- For best results use the grams measurement for this recipe. You want to be exact to get the biscuit texture just right!
- This recipe is meant to have a sticky dough, so don’t worry if it’s difficult to get every bit of the dough out of the mixing bowl. It’s better to have the dough too sticky than too dry.
- If you have dense biscuits, you may have added too much flour. Remember to avoid a dry dough when making gluten-free biscuits.
More Gluten-Free Recipes
I hope you love this gluten free biscuits recipe as much as we do! If you try this recipe, be sure to leave me a comment/rating below. I’d love to hear from you!
Easy Gluten-Free Butter Dip Biscuits
Ingredients
- 2 1/4 cups (337g) gluten-free 1:1 baking flour
- 1 tablespoon baking powder
- 2 teaspoons granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups (420ml) buttermilk
- 1/2 cup (113g) butter melted
Instructions
- Preheat the oven to 450°F. Spray an 8×8-inch baking pan with cooking spray.
- In a medium bowl, whisk together the gluten-free flour, baking powder, sugar, baking soda and salt.
- Pour in the buttermilk and stir until a sticky batter forms.
- Scoop the biscuit dough into the prepared pan. Using wet hands, spread the dough into an even layer.
- Pour the melted butter over top of the biscuits. Using a sharp knife, cut the dough into 9 even squares.
- Bake for 25-30 minutes, until golden brown. Let the biscuits cool for 10 minutes before serving.
Notes
- Gluten-free baking flour: I tested this recipe with both King Arthur and Bob’s Red Mill gluten-free flours. I highly recommend Bob’s Red Mill Gluten-Free 1:1 baking flour.
- For best results use the grams measurement for this recipe. You want to be exact to get the biscuit texture just right!
- This recipe is meant to have a sticky dough, so don’t worry if it’s difficult to get every bit of the dough out of the mixing bowl. It’s better to have the dough too sticky than too dry.
The consistency of the batter was different from the one in the recipe but I baked it anyway. It was delicious! Mine turned out crispy on the outside and light on the inside! So delicious. We loved them and will make again!
We’re so pleased the biscuit recipe went well for you, Valerie! We appreciate you taking the time to share your positive baking experience with us. Happy baking!
Great recipe! Simple and easy. I used it as topping for chicken pot pie. I will definitely be making these biscuits again. Delicious!
We’re so pleased you loved the biscuits and that they worked well for chicken pot pie. Sounds delicious! Thank you for sharing with us, Betsy!
Everyone loved these biscuits! They have excellent texture and taste and are very easy to prepare. This will be my go to GF biscuit recipe from now on.
We’re so pleased the biscuits were such a hit! Thank you for taking the time to share this positive feedback with us, Marcia!
These are so easy to make and so delicious!!! The buttery crispy soft amazing flavor is just amazing. So simple to make too. Highly recommend
Thank you for such amazing feedback, Grace! We’re pleased to hear you loved the biscuits so much!
These were so buttery and crispy. Absolutely delicious addition to our sausage gravy. They were also so easy to make.
Hi Megan, we’re so happy to hear how much you loved the recipe! Thank you for sharing your positive feedback with us!
Hi Erin. The receipe calls for 1/2 cup of melted butter. Is it a half or a quarter of a cup. Please advise. Thank you.
Diane
Hi Diane, the biscuits call for 1/2 cup of melted butter. We hope you enjoy the recipe!
These are the best. I mean the actual best. They are buttery and delicious and the texture is perfect. And they are so easy to make.
Yay! We’re so pleased to hear you enjoyed the recipe this much, Kathy! Thank you for the kind feedback.
Great recipe! Loved the ease!
Can these be made ahead and refrigerated until ready to bake either same day or overnight?
Hi Lauren, we’re so glad you enjoyed the recipe! We haven’t tried a make-ahead option with this one, but it may be possible. We’d recommend spreading the dough in the pan, but waiting on the melted butter/cutting until right before baking. You’d then want to cover it tightly with plastic wrap and refrigerate (we’d suggest 12-16 hours max). If you decide to give it a try, we’d love to hear how it goes!
This recipe is great. I have made it several times. Have to say using cup4cup flour really makes these biscuits a lot better. Less dense and chewy. Has anyone tried freezing the biscuits after baking?
Hi there, thanks so much for the review! We haven’t tried freezing them. They may not have quite the same texture once they thaw, but would probably still taste good. Let us know if you try it!
These were so delicious! And easy! And soooo delicious!!! Thank you for this recipe!
Thank you for such kind feedback, Karen! We’re so pleased you enjoyed the biscuits so much!
Can something like cheddar cheese or blueberries be mixed in?
Hi Trent, we haven’t tried adding mix-ins to this biscuit recipe, but it sounds like they could be worth trying. If you decide to test it out, we’d love to hear how it goes!
AMAZING!! I also used KA gluten free flour and they were perfect! Thank you for this great recipe. No WAY do they have a gluten free texture. They are restaurant quality.
Aww, thank you, Dawn! This makes us so happy to hear that you found them to be restaurant quality!
Crisp on the outside warm and pillowy soft on the inside. I used king Arthur flour and could not believe how amazing these biscuits were. If I was in a restaurant I would totally think I had been glutened, that is how good this recipe is. Definitely going to be a stable in our house
Wow, thank you for such amazing feedback, Tiara! We’re so pleased to hear how much you loved the biscuits. Happy baking!
These biscuits are WICKED good! Easy to whip up and I’m already being asked to make another batch! I used Namaste organic gluten free flour and they came out amazing!
Yay! We’re so pleased to hear they were such a hit, Linda! And it’s great to know that flour blend worked well too. Thanks for sharing your experience with us!
I am very excited to try your Gluten-Free Butter Dip Biscuits recipe. Can I prep them in the morning, put the in the refrigerator, and bake in the evening?
Hi Peggy, yes that should work! Just cover the pan tightly with plastic wrap before refrigerating. We’d also recommend waiting to add the melted butter to the top. It’s best to do that fresh before baking. We hope you enjoy the recipe!
Hi there!
I love these biscuits. Is there a way to freeze them for use 1-2 at a time when time is limited?
Thank you,
Amber
Hi Amber, we’re so glad you loved the recipe! The biscuits can be frozen after baking. Let them cool completely, wrap with plastic wrap and/or in a freezer bag, and freeze for up to 3 months. Thaw in the fridge or at room temperature. Happy baking!