Gluten-Free Buttermilk Biscuits

I don’t know about you, but prior to going gluten-free I didn’t make biscuits from scratch very often.  Instead I was a happy and frequent consumer of those exploding cans of refrigerated biscuit dough.  That’s sort of a shame, because making biscuits is ridiculously easy, even in gluten-free form.  And I probably don’t have to tell you about how amazingly versatile biscuits are.  What else could be equally appropriate topping a chicken pot pie or a peach cobbler?

The first time I made gluten-free biscuits, I set one or two aside for a breakfast sandwich.  I think I may have shed a tear or two of joy when I bite into that bacon, egg and cheese on a biscuit.  What can I say?  I’m a breakfast sandwich girl.  I’m still impatiently awaiting the day somebody recreates an authentic New York bagel in gluten-free form, but until then, I guess these biscuits will tide me over…


Gluten-Free Buttermilk Biscuits


* 3/4 cup rice flour
* 3/4 cup potato starch
* 1/2 cup sorghum flour
* 1 teaspoon xanthan gum
* 1 Tablespoon baking powder
* 1/2 teaspoon baking soda
* 2 Tablespoons sugar
* 1 teaspoon salt
* 8 Tablespoons (1 stick or 1/2 cup) cold butter, cut into small cubes
* 1 cup buttermilk


In a large bowl, combine the rice flour, potato starch, sorghum flour, xanthan gum, baking powder, baking soda, sugar and salt and stir to combine. Cut in the cold butter with a pastry cutter or two knives. Add the buttermilk and mix with a spoon until well combined. The mixture will start to pull away from the sides of the bowl.

Wrap the dough in a plastic wrap and place in the refrigerator for 30 minutes or overnight. While dough is chilling, preheat the oven to 450 degrees and line a baking sheet with a Silpat mat or parchment paper.

Remove the dough from the refrigerator and between the sheets of plastic, roll out the dough to a thickness of about an inch to an inch and a half, depending on how large you'd like your biscuits. Peel back the top layer of plastic and cut out rounds of dough using a floured 2 1/2-inch biscuit cutter (or a floured can or glass about the same approximate diameter). Place dough on the prepared baking sheet. Re-roll any leftover dough and again cut out rounds of dough. Use your hands to shape any small, left-over dough.

Place the baking sheet in the preheated oven and bake for approximately 15-18 minutes, or until the biscuits are lightly golden, rotating the baking sheet halfway through baking time.

Makes 8 to 12 biscuits, depending on thickness.

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6 Responses to “Gluten-Free Buttermilk Biscuits”

  1. #
    Jeff Rasmussen — October 23, 2011 at 4:53 am

    I'm going to enjoy this trip to the American South if all the recipes turn out like this one! I can imagine cracking this open and watching the steam pour out…the butter melting… *Drool*


  2. #
    CATE — October 23, 2011 at 5:32 am

    Thanks Jeff… I actually just got done with a long day of cooking. Let's just say there's going to be some pretty kick-ass recipes coming next week! The American South has been treating me pretty well so far :)


  3. #
    Editorial Team @ Healthy Aperture — October 23, 2011 at 11:11 pm

    These look amazing.

    We love them.


  4. #
    Jane — December 28, 2011 at 12:12 am

    These look so good! Awesome pictures!


  5. #
    Katie Cesaro — June 9, 2013 at 10:34 am

    These were wonderful!! My son has been eating gluten free for about two years now and this is the one thing I have been unable to make with success until I found your recipe! These biscuits are delightful! Thank you so much for sharing!


    • Cate — June 9th, 2013 @ 11:03 pm

      I’m so glad to hear that you liked them Katie! Thanks so much for taking the time to let me know :)


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