Gluten Free, Dairy Free, Soy Free
Made using only 7-ingredients, this easy gluten and dairy free buttermilk biscuit dough is ready in only 30-minutes. Crisp on the outside, tender and fluffy on the inside, these easy made from scratch biscuits are a bite of southern comfort!
Why I love this recipe
Modeled after my Nana's biscuits, it took multiple tries to get these Gluten Free Biscuits just right. And they were definitely worth the wait! Warm from the oven, crisp on the outside, tender and fluffy inside, with a hint of tangy buttermilk; these biscuits are the real deal!
Originally from Southern West Virginia, I am a biscuit lover from birth (practically)! A love of biscuits is basically mandatory in that area. This recipe is a taste of nostalgia and if they can pass the taste and texture test of a country girl like me, you know they're good!
Moreover, Gluten Free Biscuits are extremely quick to make. In only 30-minutes you'll have steaming hot homemade biscuits fresh from the oven! Whether eating these biscuits plain or using them as a canvas for yummy toppings, your family will love this simple recipe!
Cooking tips
Don't twist the biscuit cutter/glass jar. This causes crimped edges and prevents the biscuits from rising to their full fluffy potential.
Use cold butter to help keep a light, fluffy interior in these Gluten Free Biscuits. Grating cold butter or dicing into small cubes and incorporating with a pastry cutter allows the butter to evenly distribute within the dough creating biscuits that are uniform in texture and taste.
If you want to add a higher butter ratio, look for a unsalted dairy free butter. You'll also need to add a pinch of salt to the dry ingredients. Otherwise, the recipe will turn out unpleasantly salty. You'll also need to reduce the liquids by roughly the same amount of butter added.
If you have no dairy restriction feel free to use cow's milk butter. This recipe uses salted butter, however if you try unsalted butter add a pinch of salt with the dry ingredients.
Let's talk gluten free flour
Using too much or too little gluten free flour will impact the outcome of the end product.
- The less common mistake in baking is using too little flour which results in an overly moist/soggy product.
- The more common problem is using too much flour. This can be caused by flour being packed too firmly. Or, gluten free flour is sticky and can get a lot stuck around the edges of the measuring cup that gets dumped into the mixing bowl.
Leveling method
My favorite method and the one that I use 98% of the time is the Leveling Method: Put the measuring scoop into the flour and scoop a large overflowing scoop. Do not pack the flour. Use the back of a knife to scrape along the top to remove the excess flour. Also, run the knife around the outside of the measuring cup to remove the majority of stuck on flour.
Spoon method
Another commonly used method is Spoon Method: Use spoon to fill the measuring cup. Use the back of a knife to level along the top to remove the excess flour. I use the spoon method only when my flour supply is running so low that I can't get a full scoop.
Serving Suggestions
If you're not from the South you might not know but, biscuits are good for breakfast, lunch, and dinner! They are delicious served with savory meals and coated with sweet toppings. Here are a few of my family's favorite ways to eat these biscuits.
Savory
Try this recipe with gluten free sausage gravy, make a breakfast meat (bacon, sausage patty, Canadian bacon) and egg biscuit, or next to a plate of Ham Egg And Potato Breakfast Skillet. Serve alongside pork chops, meatloaf, meatballs, and seafood. Use them to soak up extra sauce/gravy from savory entrees like Grandma's Hamburger Gravy, Baked Pork Chops With Maple Dijon Sauce, or Pork Chops With Brown Gravy.
Sweet
Top these biscuits with honey, jelly, jam, marmalade, apple butter, or my personal favorite, maple syrup!
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📖 Recipe
Gluten Free Biscuits {Dairy Free}
Equipment
- 1 large mixing bowl
- 1 2 cup measuring pitcher
- measuring cups and spoons
- 1 box grater or pastry cutter
- 1 silicone baking spatula
- 1 3" biscuit cutter or drinking glass
- 1 9x9 round baking dish or a baking sheet preferably aluminized steel or cast iron for best heat conduction
Ingredients
Dry Ingredients
- 1½ cup brown rice flour
- 1½ cup almond flour
- 1 tablespoon baking soda
- 1½ teaspoon xanthan gum
Wet Ingredients
- 1 cup dairy free milk I use sweetened almond milk
- 3 tablespoon dairy free butter cold
- 3 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 400℉ and butter a round baking dish or baking sheet.
Make the buttermilk
- In a 2 cup measuring pitcher or bowl add milk and apple cider vinegar.
Combine the dry ingredients
- In a large mixing bowl add brown rice flour, almond flour, baking soda, and xanthan gum. Whisk to combine.
Grate in butter
- Use a box grater to grate in cold butter. OR...Dice the butter into small cubes and cut into the dry ingredients with a pastry cutter.
- For grated butter: Use a baking spatula to stir in and combine butter until the mixture takes on the appearance of coarse sand. OR...For cubed butter/pastry cutter: continue cutting butter into flour until the mixture takes on the appearance of coarse sand.
Add buttermilk
- Stir in the buttermilk mixture until fully combined and dough has formed.
Flatten the dough
- Lightly sprinkle a clean surface or parchment paper with extra brown rice flour. Remove dough from the mixing bowl and gently use your hands to combine into a ball and press into a disc. Place the disc onto floured surface and use your hands (not a rolling pin) to flatten the dough 1 inch thick.
Cut out biscuits
- Use a 3" biscuit cutter or drinking glass to press straight down (don't twist) and place in buttered baking dish keeping a small amount of space between each biscuit. Repeat until you have gotten as many biscuits as possible. Typically the first cut I get 3 biscuits and every subsequent cut only 1 at a time. This ensures the biscuits are all a similar thickness.
- Once you have gotten the first 3 biscuits, gently reform the dough and flatten again. Cut out another biscuit and repeat the process until you have 7 biscuits in the baking dish.
Bake
- Bake 20-22 minutes until golden brown on top. Enjoy!
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