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.
Love these biscuits! My husband (who is not GF) thought they were the best GF baked good he’s ever had. I’ve been baking GF 2+ years. Super easy prep and love the crispy buttery edges. These will be a staple for my family.
Yay! We’re so glad your family enjoyed the biscuits. Thank you for taking the time to share your feedback with us!
This is a brilliant approach to GF biscuits. Made them this morning (along with grits) for my celiac daughter — and the whole family loved.
Thank you for this clever workaround to avoid rolling/cutting out from sticky dough. These have crispy, buttery top and light interior. So good.
We’re so happy your whole family enjoyed the biscuits, Carol! Thank you for taking time to share your experience.
So fast and easy to make! It was hard to say who was more excited for them my husband or myself was perfect with a Sunday roast ❤️❤️
Hi there, Sarah! We’re so happy to hear the biscuits were such a hit! Thank you for sharing your feedback.
I’ve struggled finding a good biscuit recipe since becoming gluten free in October 2022. We made these biscuits and they were SO simple and absolutely delicious! It will now be our go to recipe to use for our breakfast biscuits and gravy.
We’re so happy to hear that, Staci! Thanks for taking the time to share your experience!
Can I use vegan butter?
Hi Missy, we’ve never tried these biscuits using vegan butter or other dairy-free alternatives. Other readers have shared their tips for making this recipe dairy-free here in the comments, if you’d like to check out their ideas. If you decide to give them a try, we’d love to hear how it goes!
I have a question about the process. In the descriptive text step 3, you say to melt the butter and pour it into the pan and then add the dough and pour the butter on top. But in the actual recipe it only says to pour the butter on top.
Would a dairy-free milk with vinegar work instead of the buttermilk? I can’t have dairy. I see this question has already been asked but there doesn’t seem to be a reply to it yet and I don’t want to try it and end up wasting ingredients.
Hi Dianne, we’ve never tried these biscuits using dairy-free alternatives. Other readers have shared their tips for making this recipe dairy-free here in the comments, if you’d like to check out their ideas. If you decide to give them a try, we’d love to hear how it goes!
Hi, I am dairy free so wondering if Almond Milk with some lemon juice or vinegar would work to replace the buttermilk, Thanks. Your Gluten Free Carrot Cake is the best and would never know it is gluten free.
Hello! Thank you for all the amazing recipes! We have been gluten free for a while and are now needing to be dairy free as well. Do you think these will turn out ok with a nut milk instead of the buttermilk?
Thank you!
Hi Jodi, we’ve never tried these biscuits using dairy-free alternatives. Other readers have shared their tips for making this recipe dairy-free here in the comments, if you’d like to check out their ideas. If you decide to give them a try, we’d love to hear how it goes!
These turned out great! Very quick and simple to put together. Will definitely make again!
I’m glad you enjoyed them!
SO AMAZING!!! These were so easy and yummy! My daughter-in-law suggested I modify them to make monkey bread and I think I will try that for another brunch next weekend! Every recipe I have tried from this site has been perfect. It’s now where I start to find something new.
That’s great to hear! I’m you’re enjoying the recipes!
Thank you for sharing this! Made these delicious biscuits for supper tonight and my husband and I both loved them. Very moist and soft
Thank you for this recipe. I made them tonight and my husband and I both loved them. So nice to have a gluten free biscuit that is so moist and delicious
So easy to make and they were delicious. Went great with the Cheddar and Broccoli soup I made
I loved how easy this recipe was! Mine were doughy in the middle, and when I baked them more the bottom burned. Any suggestions on how to fix this next time I make them? I did not alter the recipe and I baked them in a preheated oven. Thank you and thanks for all of your fabulous recipes!
Easy to make. I weighed all ingredients and use BOB’s Ted Mill 1to1. Baked 30 minutes, outside crispy (yum) but middle was doughy, almost a wet dense texture. Would using less buttermilk help? Or turn temp down after 30 minutes to 350 for 5-10 longer? If it bakes longer than 30 at 450, it’ll burn.
Hi Cheryl, we’re sorry you had this experience! It sounds like either the dry/wet ratio was off and the dough could have benefited from a little less buttermilk or the oven could be running a little hot. You could try reducing the baking temperature by 25°F and adjusting the baking time as needed. That way the middle will have more of a chance to bake through without burning the outside. We hope this helps!