Big, Fluffy, Gluten-Free Buttermilk Biscuits

Fluffy Gluten Free Buttermilk Biscuits | The Baking Beauties


In my pre-gluten free days, I used to make a pretty mean biscuit. The kind that Aunt Bee would serve to Opie. The kind that you could use to clean your plate after a meal. The kind that were great for dinner, brunch, or breakfast, topped with cheese and jam or just a dab of butter. I missed those. I’ve tried to convert my old recipe, and it just did not work well. But, since I’ve been playing around with the scones recipes lately, I realized that I could tweak that recipe to make some great big, fluffy, gluten-free biscuits to go with our soup. And it worked. :)


Big, Fluffy, Gluten-Free Buttermilk Biscuits
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 9
The type of light & fluffy gluten-free biscuit you can serve for dinner, brunch, or breakfast, topped with cheese and jam or just a dab of butter.
  • 1 1/4 cups brown rice flour
  • 1/4 cup tapioca starch
  • 3 teaspoons xanthan gum (UPDATE - it works with 2 tsp, but I find 3 works best)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 cup cold butter, cut into chunks
  • 2 large eggs
  • 1/3 cup buttermilk
  • milk for brushing the tops of biscuits before baking, optional
  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, and sprinkle with some brown rice flour. Set aside.
  2. In the bowl of a food processor, combine all the dry ingredients. Pulse to combine. (If you don't have a food processor, combine all dry ingredients in a medium size mixing bowl.)
  3. Add the butter and pulse until the butter is the size of a lentil/pea. (Or, use a pastry blender to cut the butter into the dry ingredients, being sure to work quickly, because you want your butter to stay cold).
  4. Add the eggs and buttermilk, and run the food processor until the dough comes together in a ball. (Alternately, you can use a wooden spoon and stir until the dough comes together).
  5. Turn dough out onto the parchment lined baking sheet, and flour your hands with more brown rice flour. Working quickly, pat the dough down into a square shape, approximately 10"x10", and 3/4-inch thick. Using a sharp knife, cut into 9 biscuits.
  6. Gently rearrange the biscuits so they are not touching and have room to grow while they are baking. Gently brush the tops of the biscuits with milk, and sprinkle with course salt (optional).
  7. Bake in preheated oven for 14-16 minutes, or until golden brown. Allow to cool for 5 minutes on a cooling rack before serving. Store remaining biscuits in an air-tight container.


Fluffy Gluten Free Buttermilk Biscuits | The Baking Beauties

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59 Responses to Big, Fluffy, Gluten-Free Buttermilk Biscuits

  1. carrie @ September 22, 2011 at 8:14 am #

    lolol! Awesome looking biscuits girl… but I think you mean the kind that Aunt BEE would serve to Opie! ๐Ÿ˜›

    • Jeanine September 22, 2011 at 8:21 am #

      Ha! And that is why you should never do your blogging early in the morning, before the kids are awake. ๐Ÿ˜‰

  2. becky @ the Mixing Bowl Diary September 22, 2011 at 10:18 am #

    those are fantastic looking biscuits. now i need to work my dinner plans around making these tonight!! thanks :)

    • becky @ the Mixing Bowl Diary September 22, 2011 at 8:45 pm #

      Ok, I made these biscuits tonight and have to say they are fantastic. Fluffy inside, slightly crisp on the outside, with a nice flavor. I served them with Vegetarian Curry Soup and they were a hit. My family is dairy free, so made a few changes: used Earth Balance in place of the butter. Also made my own dairy free buttermilk by using about 1/3c Almond Milk and 1 tablespoon of lemon juice {let it sit for about 5mins before adding to the recipe}. Instead of brushing them with milk, I just sprayed them with cooking spray!!
      Everyone wanted more. Thanks for the recipe. I will def. make these again.

      • Jeanine September 22, 2011 at 9:25 pm #

        Thanks so much for the comment, Becky! I know others will find your substitutions very useful (and I’m excited to know that they worked too!). :)

  3. rachel September 23, 2011 at 7:01 am #

    just a quick question as we don’t have biscuits like these in Australia (biscuits here are like cookies), so what is the difference between a scone and a biscuit?

    • Jeanine September 23, 2011 at 7:09 am #

      Hi Rachel, great question! I’m not a pro (I’m a home cook), but I see the scone and the American biscuit being very similar. The only differences I can see are:
      Biscuits are more savoury with less sugar.
      Scones are usually sweeter with add-ins (like currants or other dried fruit) and drizzled with a glaze.
      However, they both use a similar process & similar ingredients when being mixed and baked. Great question! Can anyone else add to this?

      • InTolerant Chef September 25, 2011 at 12:55 am #

        Biscuits and scones are very similar but scones don’t use eggs. They should be lovely and fluffy still, but you’re right in that our Aussie scones are served mostly sweet especially with jam and cream like a Devonshire Tea.
        Your biscuits certainly would be lovely with a big bowl of warm soup, yummm…

  4. Rogene September 25, 2011 at 12:46 pm #

    I never have come up with a good gf biscuit. But I didn’t make good biscuits before. I was famous (or should I say infamous?) for my crunchy biscuits. I’ve never used eggs in buscuit dough before — will have to give your recipe a try.

  5. autumn September 26, 2011 at 5:27 am #

    These are impressively fluffy! You typically use superfine brown rice flour, right? Did you use that here? Thanks for a great looking recipe!

  6. Jerry Ko | Simply Good Eating September 26, 2011 at 4:07 pm #

    I love that fact that these biscuits are gluten free and fluffy. Perfect compliment with many meals :) Thanks for sharing this recipe!

  7. Megan Hull January 20, 2012 at 2:46 pm #

    I just made these biscuits for the second time. They are SO good! They are great with just butter, but I also used this recipe for chicken and biscuits and were perfect!

    • Jeanine February 9, 2012 at 9:16 am #

      Mmm…chicken & biscuits! Sounds fantastic! Glad that the recipe worked well for you!

  8. Heidi February 1, 2012 at 4:38 pm #

    As I so often do with your recipes I double them right off the hop because I KNOW they will be good – what with getting all the extra stuff out for GF baking – makes baking for a GF family worthwhile. I made one batch plain and the other savory with garlic pwd, shredded old cheddar and some well blotted dry sliced olives. Both were amazing especially right out of the oven. I have tucked the rest into the freezer to go with chili this weekend when we are moving our son. Don’t tell him he gets to keep the MCC thrift store crockpot the chili will be heating in while we clean and pack! (Can’t send out for pizza!)

    • Jeanine February 9, 2012 at 9:03 am #

      That is so awesome, Heidi! I hope moving went well, and great way to think ahead of meals!

  9. Stacy March 4, 2012 at 6:03 pm #

    Thank you for a wonderful recipe! Even my DH who doesn’t have to eat GF ate 3! LOL. I highly recommend doubling this recipe. If you’re lucky enough to have any left over they make great mini sandwiches too.

    • Jeanine October 5, 2012 at 5:16 pm #

      Thanks, Stacy! Glad to hear this. Needing some reassurance after others have had trouble with this recipe. lol

  10. Ali Williams April 22, 2012 at 7:05 am #

    Just what I was looking for!! Thanks so much, now I’m off to make hubby some sausage gravy and your beautiful biscuits! Ali

  11. Blair September 15, 2012 at 9:08 pm #

    Hi, I found your recipe on pinterest. I made them, and they looked super fluffy and wonderful in the oven. When I took them hot to cool, however, they started to deflate. Now they are flat. They still taste good, but just wondering why this would be happening. Thanks!

    • Jeanine September 15, 2012 at 9:17 pm #

      Hmm…did you make any substitutions? The only thing I can think of is that they needed more time to bake, if they are under baked in the middle, they would fall. I haven’t had that problem with mine though, and I’ve made these numerous times. Is your oven temp correct?

  12. Leah October 5, 2012 at 4:28 pm #

    I just made these and they tasted like sand. They were so dry. Maybe I did something wrong but I followed the recipe exactly and they came out horrible…

    • Jeanine October 5, 2012 at 5:15 pm #

      If the texture is “sandy”, I would definitely double check your rice flour. Not all flours are created equal, you may need to look for “superfine” brown rice flour if the texture is gritty.

  13. Amy October 22, 2012 at 6:25 pm #

    Mine came out quite dense, flat and sandy – but that’s likely my mistake as I used cornstarch instead of tapioca. Do you know what kind of difference it makes to bake with one or the other flour? What kind of constituents do they offer to gluten-free baked goods?

  14. Elizabeth February 8, 2013 at 12:06 pm #

    tried making these biscuits today and they turned out amazing. I used they whey from making homemade yogurt instead of buttermilk, turned out great, tasted good too!

    • Jeanine February 8, 2013 at 12:08 pm #

      Now that’s a great use for whey! Thanks for sharing, Elizabeth!

  15. cindy March 5, 2013 at 2:54 pm #

    These came out great! Thank you for the awesome recipe. I try to cook all homemade for my family so I’m sure I will be here quite often. :oD

    • Jeanine March 6, 2013 at 8:13 am #

      That’s great, Cindy! My family loves these biscuits too – feel free to add different herbs or cheese too, a very versatile recipe.

  16. Sheena March 11, 2013 at 6:28 pm #

    My family loved these! Especially my husband who loves wheat bread…he said they were the BEST biscuits ever!! Thank you for a great recipe.

  17. Mykel May 14, 2013 at 9:45 am #

    These look great. Question…as Im still a newbie….can you sub all of this:
    โ€ข1 1/4 cups brown rice flour
    โ€ข1/4 cup tapioca starch
    โ€ข4 teaspoons xanthan gum (UPDATE โ€“ Iโ€™ve made with 2 tsp, and it worked GREAT)
    โ€ข2 teaspoons baking powder
    โ€ข1 teaspoon baking soda
    for a baking mix already packaged or a gf all purpose flour (adding the baking powder and soda of course)?

    • Jeanine Friesen May 14, 2013 at 12:56 pm #

      Hi Mykel! If you have an all-purpose that has xanthan included already, you’re welcome to sub 1 1/2 cups of the all purpose flour in place of the brown rice & tapioca. I haven’t tried it myself, but I don’t see why it wouldn’t work.

      • Judy October 18, 2013 at 8:04 pm #

        I dud use 1-1/2 cups of an all purpose gf flour mix from Namaste Foods that had the tapioca and xantham gum in it. It came out well. Good taste and texture too. Thanks!

        • Jeanine Friesen October 18, 2013 at 8:23 pm #

          Awesome! Glad to hear that, Judy! I’ve never tried the Namaste blend, but have only heard good things about it. Thanks for letting me know!

  18. jeannine August 11, 2013 at 8:21 pm #

    Made these tonight as directed – EXCELLENT. will definitely be making again. Guests who were over couldn’t believe they were “gluten free”
    . One of the best recipes i’ve made so far. Good work. Thanks.

    • Jeanine Friesen August 12, 2013 at 12:00 pm #

      Awesome! Glad to hear that, Jeannine! LOVE when those that don’t need to eat gluten-free are surprised by how good GF can taste. :)

  19. Michelle October 7, 2013 at 12:35 pm #

    Hi. If you have Food Allergies or are vegan: For buttermilk: Simply add 1 tsp vinegar (pref apple cider) to nondairy milk of choice and let it sit a few mins! (I’d use coconut milk, personally). Use the same nondairy milk for brushing. Also: for refined sugar free, use agave or coconut sugar! Guar gum may work vs xanthan gum, imo, too. Hope this info helps someone! :)

    • Rosemarie October 27, 2013 at 10:35 am #

      Just found out that ground chia works instead of xanthum too! And much better for you ๐Ÿ˜‰

  20. Michelle October 8, 2013 at 5:32 pm #

    Hey, I just made these using my dairy free subs and they turned out really good! I’d include a pic here but don’t know how.

    • Jeanine Friesen October 9, 2013 at 7:00 am #

      Yeah! Glad to hear that, Michelle! What did you use to make them dairy free?

  21. Beth October 12, 2013 at 10:51 am #

    Another winning recipe!! Make these for sausage biscuit sandwiches and my family loved them. They were light and fluffy. My husband has requested them for sausage gravy with biscuits next time.

  22. Tara Grozelle October 26, 2013 at 8:13 pm #

    All I have is All purpose Gluten Free flour but doesn’t have xanthan gum included.. Can I still sub the flour I have for what’s called for in the recipe? I’d really like to make those as I miss eating scones….

  23. Rosemarie October 27, 2013 at 9:14 am #

    So here goes….subbed ground chia seed flurry for xanthum gum, and arrowroot for tapioca, and cider vinegar/almond milk for buttermilk, grated the cold butter and mixed with wooden spoon. I floured my hands and made little rounds. Still in the oven but smellls yummy…

    • Rosemarie October 27, 2013 at 9:43 am #

      Excellent! Needed just a bit more salt…but amazing with my homemade plum butter! ๐Ÿ˜€ Thank you!!

      • Jeanine Friesen October 29, 2013 at 6:34 am #

        Glad to hear all those substitutions worked for you, Rosemarie! Thanks for letting me know!

    • Tito October 29, 2013 at 11:07 am #

      Hi Rosemarie, for your chia seed ground, did you sub it 1 to 1 for the Xanthan? I have been doing the same lately with Gluten Free doctors Pixie Dust mix and was wondering the ratio. Also I’m subbing Arrowroot as well… looking forward to trying this tonight :)

  24. Kelsie February 25, 2014 at 10:05 pm #

    Made these tonight with the following substitutions (Mostly to make dairy and free)

    Guar gum instead of Xantham
    Coconut oil instead of butter
    Almond milk instead of buttermilk (I didn’t sour it, too lazy ๐Ÿ˜‰ )
    Chia “egg” (1 tbsp ground chia seed mixed with 3 tbsp water) (Only because I only had 1 egg left in the fridge)

    I used them for chicken ‘n’ biscuits. I mixed the dry ingredients in a metal bowl. I glopped the coconut oil on top of that, and then set it outside for 10 minutes (it’s well below freezing here today). I mixed it quickly with the pastry cutter, then formed “patties” out of it (working quickly, that coconut oil melts FAST), and dropped them on top of the chicken mixture. They were AMAZING! My kids were wide eyed in amazement, haha!

    I baked the remaining dough on a pan, and they didn’t turn out quite so good, but I’m quite sure I handled them more than I did the ones in the chicken casserole, so that probably made a difference. Either way…WIN!

    Thanks for the recipe! I made a different recipe of biscuits this summer, which also used rice flour. They were SO gross and gritty, I couldn’t even eat them, let alone expect my kids to…I had given up….but these were FAR superior, and I was even using the same rice flour as I did with the “other” ones.

    • Georgina Goulding March 4, 2014 at 9:33 am #

      Thanks so much for the great recipe Jeanine. I doubled the recipe & so glad I did…..Highly recommend doing this or you will be in your kitchen all morning making the next batch :)

      • Jeanine May 2, 2014 at 7:09 am #

        Ah, thank you so much Georgina! ๐Ÿ˜€ Love that!

  25. Danielle April 26, 2014 at 9:08 pm #

    I am not sure what I am doing wrong, but my biscuits didn’t really rise, they flattened and when done they are dry and crumbly.

    The only substitution I made was a chia slurry instead of the gum. Honestly, this always happens when I attempt to make gluten free biscuits, while I never have the problem with regular ones.

    What is it that I am doing wrong?


    • Jeanine May 2, 2014 at 7:09 am #

      Danielle – is your baking powder fresh? It does have a shelf-life, and if it sits in the cupboard too long, it won’t work anymore. Also, is it possible that your chia slurry is too thick, holding things down? Chia really, really sets up with time. I leave mine a little thicker before baking, and always have nice thick biscuits. Is your butter perhaps too warm?

  26. Nikki May 18, 2014 at 8:19 am #

    Any chance I could sub blanched almond flour for rice flour? I’m not familiar with rice flour and it’s properties…

  27. Jese Hadwen May 24, 2014 at 1:26 am #

    I’ve made these lots! They’re great, Tried white rice flour and they came out kinda bland. Tried buck wheat {not real wheat}, they were yummy. I sliced them and made little ham and cheese sandwiches! so good. I have some left, going to slice them in half and make french toast! Supper easy. Thanks

  28. Deb September 14, 2014 at 9:33 pm #

    I made these tonight and they didn’t fluff up at all. I don’t know if it was because I subbed potato starch for the tapioca starch or if my baking soda is bad. I will try them one more time with the Namaste flour blend because I could see the potential fluffiness

    • Jeanine September 14, 2014 at 10:18 pm #

      That could be a part of it, they also work best if you use fresh baking powder, so a container that has been opened for a while won’t rise the same as a new container. Also, be sure to pat them a little on the thicker side, that will help them to be nice, thick biscuits when they bake up.

  29. Beryl November 2, 2014 at 4:40 pm #

    Oh my!!! These are fabulous! I needed something that I could make an Egg McMuffin for at a school breakfast programme I help out with. One of our little guys is gluten free. I do lots of gluten free baking for friendsand if any one asked for biscuits I would certainly make these. I had a pint of soured half and half that I wanted to use so that is the only thing I did differently. They rose beautifulyl and even tho’ I am not gluten free, they were divine warm out of the oven with some butter. (I had to make sure they were OK didn’t I???) Using a large biscuit cutter I got 5 English Muffin size biscuits. They will be perfect. Thanks so much!!!!!!

    • Jeanine November 2, 2014 at 4:57 pm #

      That’s awesome, Beryl! So glad that you liked them, even though you don’t have to eat GF. Definitely have to make sure they pass though. ๐Ÿ˜‰ Bless you for helping that little guy feel normal! <3

  30. Jaclyn Smith (not THE) May 11, 2015 at 3:58 pm #

    My husband and I recently went to a little diner for breakfast. Not on the menu, is a DELICIOUS breakfast called “Mr. Walter’s Special”. Biscuit, medium-fried egg, cheese, smothered in sausage gravy. It was AMAZING…and I felt so incredibly guilty for devouring it in front of my Celiac-Husband! So…Tonight…I WILL MAKE Mr. WALTER’S SPECIAL for him and our daughters!!! My mouth is already watering!!

  31. Bridy May 13, 2015 at 8:11 pm #

    These were yummy!
    I used the recipe to make a biscuit top for a lazy chicken pot pie.

    • Jeanine May 19, 2015 at 3:34 pm #

      YUM! That’s my kind of chicken pot pie! Sounds great, actually!


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