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!

A close-up of gluten-free biscuits in a baking dish

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.

Jump to:

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!

A biscuit on a plate, with milk and biscuits in the background

For more gluten-free breakfast recipes, try these 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 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:

Ingredients for gluten-free biscuits
  • Gluten-free baking flour: Be sure to use high-quality gluten-free measure-for-measure flour blend for this recipe. This recipe works well with many brands of gluten-free flour – preferably blends that contain xanthan gum.
  • 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

Dry ingredients in a bowl, and wet and dry ingredients mixed in a bowl
  • 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.
Butter melted in a baking dish, and dough spread on top of the melted butter
  • Melt butter in the microwave, then pour the melted butter into the dish.
  • Pour biscuit dough ball into the baking pan on top of the melted butter. Using wet hands, spread the dough into an even layer. Some butter will run over the top of the dough which is totally normal. (Yay for buttery biscuits!)
Raw biscuit dough cut into squares, and baked biscuits in a baking dish
  • 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:

A overhead view of gluten-free biscuits in a baking dish

FAQs

Does Pillsbury have gluten-free biscuits?

No, Pillsbury brand does not make refrigerated gluten-free biscuits.

What are gluten-free biscuits made of?

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.

Are digestive biscuits gluten-free?

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.
gluten-free biscuits in a baking dish, with one biscuit taken out

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!

A overhead view of gluten-free biscuits in a baking dish
5 from 4 votes

Easy Gluten-Free Butter Dip Biscuits

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 9 biscuits
Get light, fluffy gluten-free biscuits with a tender crumb in under an hour! Best of all, no cutting or rolling required! These amazing biscuits take less than 1 hour to make!

Ingredients

  • ½ cup butter melted
  • 2 1/4 cups gluten-free 1:1 baking flour 320 grams
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 3/4 cups buttermilk

Instructions 

  • Preheat the oven to 450F degrees. Lightly grease an 8×8-inch or 9×9-inch baking pan with cooking spray.
  • In a medium bowl, mix together the gluten-free flour, sugar, baking powder, baking soda 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 batter is thick and sticky.
  • Melt butter in the microwave, then pour the melted butter into the dish.
  • Pour biscuit dough into the baking pan on top of the melted butter. Using wet hands, spread the dough into an even layer. Some butter will run over the top of the dough which is totally normal.
  • Cut the dough into 9 even squares.
  • Bake in the middle rack of the oven for about 25-30 minutes, rotating the baking pan once during baking, until golden brown.
  • Let the biscuits cool for 10 minutes before serving. Serve warm and enjoy!

Notes

RECIPE TIPS
  • Gluten-free baking flour: Be sure to use high-quality gluten-free measure-for-measure flour blend for this recipe. This recipe works well with many brands of gluten-free flour – preferably blends that contain xanthan gum.
  • 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.

Nutrition

Calories: 243kcal | Carbohydrates: 23g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 33mg | Sodium: 531mg | Potassium: 309mg | Fiber: 2g | Sugar: 5g | Vitamin A: 403IU | Calcium: 137mg | Iron: 1mg

Categories: ,

Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

You may also like

Comments

  1. Help! I don’t know what I did wrong. When I made these they came out all gluey inside. I put them back in the oven for another 10 mins and then again for another 5 mins. Not good. The top and the bottom of the biscuits were very tasty so I could see how they could be yuymmy but somehow I totally screwed the recipe up! Is it because I did not weigh the gluten free flour? I just use a measuring cup. And I did forget to rotate the pan. thanks.

    1. Hi Barb! I’m sorry this recipe gave you trouble. What kind of flour did you use? Maybe you didn’t use enough flour depending on how you measured it. The inside of these biscuits won’t be as exactly like the inside of a traditional rolled-out biscuit so that’s normal. But it shouldn’t be totally wet or gluey.

  2. How well do they reheat? (best method to reheat) My husband and I can’t eat all those in one sitting….well we probably could but shouldn’t!

Leave a Reply

Your email address will not be published.

Recipe Rating