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.
Table of Contents
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 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:
- 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
- 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, 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!)
- 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
- 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
- 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.
I made these with rice flour and almond milk with a little white vinegar. In the melted butter I added chopped garlic and chopped rosemary. They were delicious!
Garlic and rosemary sound amazing! I’m glad the recipe worked well with those substitutions. Thanks for the comment!
Wow, these are tasty! I was looking for a biscuit recipe to make for a late morning breakfast before heading out with the kids to sports all day. Biscuits and eggs just sounded good but most recipes called for heavy cream which I didn’t have or some type of gf flour I didn’t have on hand. These were really fast to mix up (I weighed the flour per the recipe) and the batter was very fluffy right from the start. I used Saco powdered buttermilk and it worked perfectly. I baked these in an approx 9×9 ceramic baking dish. The bottom crust was crispy and buttery and the biscuit was tender and fluffy. No hockey pucks with this recipe!
Hooray! I’m so glad they turned out for you. I love Saco powdered buttermilk as well! Great to know it worked with weighing the flour (I always recommend that when possible!). Helpful for others to read so thanks for taking the time to write this!
These are delicious! Thank you for sharing this recipe!
I’m so glad you enjoyed them! Thanks for the comment 🙂
Omg, these are amazing and so easy. Thank you for the recipe
I’m so glad you like them! 🙂
I’m always looking for new recipes to try for my GF kiddo and this one was a huge hit! The whole family loved these biscuits and didn’t even realize they were gluten-free. And I especially loved that the recipe was easy as pressing dough into a pan!
I am used to baking a lot of gluten free breads and goodies. This recipe was super easy and tasted very delicious! My family approved! I’d say thats a win!
Loved these gluten free biscuits! They tasted so yummy with the homemade strawberry jam I made!
Think you can make ahead and freeze? I’m thinking these would be fun with thanksgiving dinner.
I loved these biscuits. They’re so easy to put together and don’t require many ingredients. I finally found a biscuit gluten free I love!
I’m so glad they turned out well for you! 🙂
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.
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.
Can I use this as a drop biscuit for like chicken pot pie?
That won’t work very well! This recipe makes an amazing chicken pot pie with biscuit topping though! https://meaningfuleats.com/gluten-free-chicken-pot-pie/
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!
Yes! You can microwave the biscuits for 5-10 seconds to refresh them before serving! 🙂
Would milk or heavy cream work instead of buttermilk? Maybe with some vinegar added?
I would use 1 3/4 cup milk mixed with 1 tablespoon vinegar. I hope this helps! 🙂
I have to be dairy free. Do you think margarine or coconut oil would work as a substitute for these biscuits?
Is the amount of buttermilk really 2 C or is that a misprint?
No that is the correct amount! It works out 🙂