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.
Can you use regular flour also?
Hi Jennie, we haven’t tried it with regular flour, but typically it can be used as a 1:1 swap for the gf blend. We hope you enjoy the biscuits!
So easy and delicious! Soft, fluffy perfection.
We’re so pleased to hear how much you enjoyed the biscuits, Melissa! Thank you for your kind feedback!
Can these be made with regular flour in the same way??
Hi Lorraine, yes regular flour can be used as a 1:1 swap. We hope you enjoy the biscuits!
Is there a way to make these as individual biscuits instead of in a pan as you have done?
Hi Suz, this recipe is designed to be more of a tray bake. For individual biscuits, you may enjoy this gluten-free drop biscuit recipe. Happy baking!
These were heavenly (and easy to make)! I’m so glad I found this recipe!!
Yay! We’re so pleased to hear how much you loved the biscuits, Afton! Thank you for your positive feedback. Happy baking!
These are AMAZING!!!! You can’t even tell they are GF. Love the crispy edges and soft inside. YUM! So happy to have found this recipe, we’ll be using it A LOT! Thank you!!!
Aww, we’re so happy to hear this has become a go-to recipe for you all, Michelle! Thank you for such positive feedback. Happy baking!
So good, one of my husbands favorites!!
Yay! Thank you for this kind feedback, Wendy! We’re so happy to hear it’s a favorite!
Wow! This recipe was super simple, quick, and tastes amazing! I used King Arthur measure for measure flour instead of Bob’s Red Mill, and while the biscuits weren’t as visually nice as the ones in the photos, they still taste great!
This is a family favorite! My kids and niece request these for ALL family gatherings! They’re soooo delicious!
Yay! We’re so happy to hear this has become a favorite for you all! Thank you for your positive feedback, Danielle. Happy baking!
Here I am! The one asking about using DF milk (like Malt Almond milk) in place of buttermilk?
Thanks!
Penny
Hi Penny, we’d recommend using 1¾ cups of unsweetened dairy-free milk of your choice mixed with 1 tablespoon of lemon juice for the buttermilk plus dairy-free butter in place of the regular butter. We hope this helps!
Can I make these dairy free with almond milk and apple cider vinegar for the buttermilk and vegan butter?
Hi Debbie, we’d recommend using 1¾ cups of unsweetened dairy-free milk of your choice mixed with 1 tablespoon of lemon juice for the buttermilk plus dairy-free butter in place of the regular butter. We hope this helps!
Really good and so easy! I used Cup4Cup because that’s what I had on hand. My pan is too dark, so mine had a crispy crust, but that made them extra yummy, IMHO. Thank you.
We’re so glad you loved the biscuits, Alyson! Thank you for sharing your positive experience with us!
I didn’t have Bobs or a square 8×8 but I wanted to try this recipe before I purchased those items. I used KAF 1:1 and a round 8” pan. I never made GF biscuits before and didn’t know how they would turn out. I didn’t need to worry. These biscuits were delicious. They were a little dense but not bad. I’m definitely making them again with Bob’s 1:1. This is my second ME recipe I’ve made and I can’t wait to make more
I’ve been gluten free for about a year and this is by far and away the BEST biscuit recipe I’ve tried! I had King Arthur bread flour and it worked like a charm. I also can’t do cow but goat butter and milk were easy subs. Thank you thank you for helping me make biscuits I want to eat!
Yay! We’re so glad you loved the recipe, Amber! Thank you for sharing your positive feedback with us. It’s good to know it worked well with goat butter/milk too. Happy baking!
Can these be frozen ? Either before baked or After?
Hi Bobbie, good question! 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. We hope you enjoy the biscuits!
I’ve tried making this recipe 2X, but each time the biscuits are DENSE. I don’t think I’m using too much dough because after I mix in the buttermilk, I still see dry flour – so I add about 1/8 cup more buttermilk to get the dough sticky. I am concerned I’m over-mixing, but if I don’t add the extra milk, the dough is dry/powdery is a small area…or is a little dry dough OK? Can you do a video that shows exactly how much you mix the dough? Or is there another modification I should try? THANK YOU! Love the idea of this recipe and want to make it work. I am NOT an expert baker, which is why I’m thinking I’m making a mistake in the mixing. Thanks!
Hi Steve, what brand of gluten-free flour are you using? We like to use Bob’s Red Mill with this one and different flour blends can impact the texture and how well it absorbs liquid. It’s okay to add additional buttermilk to get it to that sticky consistency so its unlikely you are overworking it. We highly recommend weighing the ingredients and using the grams measurements for this one to get the best texture and achieve the desired results. We hope these ideas help!
Thanks! I am using Bob’s Red Mill 1 to 1 Baking Flour. It’s the only kind we use, so we can rule that out. So, I don’t use grams or a scale to measure the ingredient amounts, so I will try that next. Are you mainly talking about measuring the GF flour and butter? Those are the only ones you have grams specified for. These ingredients don’t have gram measurements: 1 tablespoon baking powder, 2 teaspoons granulated sugar, 1/2 teaspoon baking soda, 1 teaspoon salt. Please LMK if there are gram equivalent amounts for these that you recommend as well. Thanks!! Trying again today 🙂