Best 4 Gluten Free Buttermilk Biscuits Recipes

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Indulge in the Southern comfort of homemade buttermilk biscuits, now made gluten-free for everyone to enjoy! These fluffy, tender biscuits are a delightful addition to any meal, whether it's a hearty breakfast, a comforting brunch, or a delightful dinner. With three variations to choose from - classic buttermilk biscuits, cheesy herb biscuits, and decadent chocolate chip biscuits - there's a perfect biscuit for every taste. Each recipe is carefully crafted using simple, wholesome ingredients, ensuring a satisfying and flavorful experience with every bite. Get ready to elevate your biscuit game and create memorable moments around the table with these gluten-free buttermilk biscuit variations.

Let's cook with our recipes!

GLUTEN-FREE BUTTERMILK BISCUITS



Gluten-Free Buttermilk Biscuits image

Good gluten-free biscuits are impossible to find. This is the first time they have been delicious. They're light and fluffy. Yum!

Provided by Gabby Morano

Categories     Healthy Recipes     Gluten Free     Breakfast and Brunch

Time 40m

Yield 12

Number Of Ingredients 9

2 ¼ cups gluten-free all purpose baking flour
2 tablespoons golden flaxseed meal
2 tablespoons white sugar
1 tablespoon baking powder
1 ½ teaspoons salt
6 tablespoons cold butter, cut into tablespoon-sized pieces
1 cup buttermilk
3 tablespoons ricotta cheese
1 large egg

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Grease a 12-cup muffin tin.
  • Whisk flour, flaxseed meal, sugar, baking powder, and salt together in a medium bowl. Add butter and cut in with 2 knives or a pastry blender until slightly crumbly.
  • Mix buttermilk and ricotta cheese together in a separate bowl. Mix in egg. Slowly pour into the flour mixture and mix to form a wet dough. Flour your hands and form dough into twelve 1 1/2-inch thick discs. Put each one into a muffin cup.
  • Bake in the preheated oven until golden brown on top, 15 to 20 minutes. Let them cool in the pan for at least 5 minutes. Until they cool, biscuits can be gummy; they get better as they cool.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 22.7 g, Cholesterol 32.8 mg, Fat 8 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 4.1 g, Sodium 485.9 mg, Sugar 4 g

GLUTEN FREE BUTTERMILK BISCUITS



Gluten Free Buttermilk Biscuits image

These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.

Provided by elainegl

Categories     Breads

Time 27m

Yield 8 biscuits, 8 serving(s)

Number Of Ingredients 9

1/2 cup potato starch
3/4 cup cornstarch
1 3/4 teaspoons xanthan gum
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1/3 cup cold butter, cut into 1/4-inch cubes
3/4 cup buttermilk

Steps:

  • Preheat the oven to 375°F Spray a baking sheet (preferrably a baking stone) with cooking spray.
  • Place the starches, xanthan gum, baking powder, baking soda, salt, and sugar into the bowl of a food processor. Process with six 1-second pulses.
  • Sprinkle the butter cubes evenly over the flour mixture, cover, and process with 12 1-second pulses. The mixture should resemble coarse crumbs.
  • Pour the buttermilk evenly over the mixture. Process for 8 1-second pulses, or until the dough gathers into a moist clump.
  • Using your bare hands, quickly gather a clump of dough, lightly form it into a biscuit shape, and drop it onto the cookie sheet. Repeat this for all the remaining dough, trying to handle the dough as little as possible (it's sticky). I usually make 6-8 biscuits.
  • Bake 10-12 minutes or until lightly browned.

Nutrition Facts : Calories 165.3, Fat 7.9, SaturatedFat 5, Cholesterol 21.2, Sodium 419, Carbohydrate 22.4, Fiber 0.7, Sugar 3, Protein 1.6

GLUTEN-FREE BUTTERMILK BISCUITS



Gluten-Free Buttermilk Biscuits image

When I was a little girl, making biscuits was one of my favorite things to do because they were so easy and so delicious. Not until I began my experiments with gluten-free baking did I realize the gift my mother and grandmother had passed on to me in the process: They taught me that in order in making the very best biscuits, it was all about the touch. The less you touched the dough, the better the biscuits. If you over-kneaded the dough, the biscuits would be much drier and would turn to stone twice as fast. So as you are kneading your dough, remember less is more, and you will have those moist, mouthwatering biscuits you've been dreaming about. Any of the suggested accompaniments you choose will sing atop this Southern classic.

Provided by Karen Morgan

Yield Makes about 8 large biscuits

Number Of Ingredients 11

1/2 cup sorghum flour
1 cup cornstarch
1/2 cup tapioca flour, plus 1/4 cup for dusting
1 teaspoon guar gum
1/2 teaspoon kosher salt
1 tablespoon baking powder
3 tablespoons cold unsalted butter, diced
3 tablespoons cold vegetable shortening, preferably non-hydrogenated, diced
1 cup organic buttermilk
2 to 3 tablespoons water, if needed
Salted butter, agave syrup, or fruit preserves for serving

Steps:

  • Position an oven rack in the center of the oven. Preheat the oven to 425°F.
  • In a large bowl, combine the dry ingredients and stir with a whisk to blend. Add the butter and vegetable shortening. Using a pastry cutter, cut the fats into your dry ingredients until the mixture resembles small peas.
  • Stir in the buttermilk until the dough forms a ball. If the mixture is too dry, stir in the water 1 tablespoon at a time. Turn your dough out onto a work surface dusted with tapioca flour and knead until very smooth, 3 to 4 turns. Form the dough into a disk 1 inch thick. Using a 3-inch-diameter biscuit cutter, cut out biscuits and arrange them in an unbuttered 9-inch cake pan. Bake for 12 to15 minutes, or until lightly golden brown. Remove from the oven and transfer the biscuits to wire racks to cool briefly.
  • Serve hot, with butter, agave syrup, or preserves of your choice.

RANA'S GLUTEN-FREE BUTTERMILK BISCUITS



Rana's Gluten-Free Buttermilk Biscuits image

How long has it been? You deserve these gluten-free biscuits in your life. As good as the real thing. Light and fluffy. The house smells amazing when I make these. Serve with breakfast foods or southern-style dinners. I like to make sausage gravy and ladle it on top but they are equally fabulous with butter and jam.

Provided by Rana

Time 35m

Yield 10

Number Of Ingredients 9

4 cups gluten-free all-purpose flour (such as King Arthur®)
4 teaspoons baking powder
1 tablespoon xanthan gum
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
½ cup cold salted butter, cut into small pieces
½ cup shortening (such as Crisco®)
2 cups buttermilk

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Whisk flour, baking powder, xanthan gum, salt, baking soda, and cream of tartar together in a large bowl until evenly combined. Add cold butter and shortening and cut in with a pastry cutter until no larger than pea-sized. Make sure the texture is consistent throughout.
  • Make a well in the center and pour in buttermilk. Stir until just mixed; stirring too much will make the biscuits tough.
  • Dump onto a lightly floured counter or board and fold dough over onto itself a few times in a kneading manner. Use your hands or a rolling pin to pat or roll to a 1-inch thickness. Gather the edges with your hands to a 1-inch height and smooth them a bit. Cut 10 biscuits with a biscuit cutter or a glass and transfer to a cookie sheet. Transfer any remaining scraps to a second cookie sheet.
  • Bake in the preheated oven until golden on top, about 12 minutes.

Nutrition Facts : Calories 381.5 calories, Carbohydrate 44.6 g, Cholesterol 26.4 mg, Fat 21.7 g, Fiber 7.1 g, Protein 7.2 g, SaturatedFat 8.7 g, Sodium 705.4 mg, Sugar 4.2 g

Tips:

  • Chill the ingredients. Cold butter and buttermilk will help the biscuits rise more evenly.
  • Use a light touch when mixing the dough. Overworking it will make the biscuits tough.
  • Don't over-knead the dough. Over-kneading will also make the biscuits tough.
  • Roll out the dough to an even thickness. This will help the biscuits cook evenly.
  • Cut out the biscuits with a sharp cutter. This will help prevent the biscuits from tearing.
  • Place the biscuits on a parchment paper-lined baking sheet. This will help the biscuits bake evenly.
  • Bake the biscuits in a preheated oven. This will help the biscuits rise quickly and evenly.
  • Don't over-bake the biscuits. Over-baking will make the biscuits dry and crumbly.
  • Serve the biscuits warm with butter, honey, or jam.

Conclusion:

These gluten-free buttermilk biscuits are a delicious and easy-to-make breakfast treat. They are perfect for those with celiac disease or gluten intolerance, and they are also a great option for those who are looking for a healthier alternative to traditional biscuits. With a few simple ingredients and a little bit of time, you can enjoy these delicious biscuits anytime you want.

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