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.
These biscuits were easy to make and delicious!
We’re so glad you loved the recipe, Kathleen! Thank you for the positive review!
This recipe was delicious and easy! I used some buttermilk, but mostly heavy whipping cream; because this recipe reminded me of James Beard’s Cream Biscuit recipe. I baked mine in an air fryer and had to flip it over; I ended up with the bottom and top being crispy, the way I like it.
We’re happy to hear those changes worked well for you, Carla! They sound delicious. Thank you for sharing your positive baking experience with us!
Made these and YUM!
I was wondering if you’ve doubled this recipe? If so did you use a 13×9? I want to make them for a bridal shower brunch next week. ❤️
Hi Lori! Two 8×8 pans will be the most reliable with a double recipe, but it should still work okay in one 9×13. We hope the biscuits are a hit at the brunch!
You say to use gms. for measurement……your instructions do not say gms. so how can we do this or is it really not necessary?
Hi Lorraine, the ingredients list in the recipe card includes gram/ml measurements. We hope you enjoy the biscuits!
Turned out yummy!
We love to hear this, Kim! Thank you!
Made these the other day. I think I put in a little too much buttermilk, but they are still edible. Wondering why the melted butter goes on top of the dough and not in it? Seems like this recipe minus the butter would make it a good drop biscuit?! Has that been tried yet? Also, didn’t see anywhere of it saying salted or unsalted butter. I had salted and adjusted the amount of salt in it to 1/2 tsp, but for my liking I think it was a little too much.
Hi Ariane, thank you for your questions! The butter goes on top to create a crispier outside and tender center with rich buttery flavor. Without it, yes, the dough would work well as a drop biscuit. We tend to use salted butter in all of our bakes. We hope this helps and your next bake goes even better!
Just made these this morning!! Turned out beautiful
We love to hear this, Becky! Thank you for sharing with us. Happy baking!
Thank you for this recipe. Is there an alternative to buttermilk in the recipe? I am dairy intolerant and have plant based butter, but I’m unsure of what to sub for the buttermilk. Thank you
Hi Donna! We’d recommend using 1¾ cups of unsweetened dairy-free milk of your choice mixed with 1 tablespoon of lemon juice for the buttermilk. We hope you love the biscuits!
Has anyone used the buttermilk substitution (lemon juice and milk)?
Hi Peggy, the buttermilk substitution should work well! We hope you love the biscuits!