Southern Gluten Free Biscuits

This morning my husband said, "babe, I think these might be your best gluten free biscuits yet." That says a lot, because over the years he has been my guinea pig for gluten free recipes and not all of them have been good, especially the biscuits.

If you have tried your hand at gluten free baking you understand that it is completely different, whether it's the the taste, the texture, or the conversions. Gluten is the sticky protein in traditional baking that gives breads and pastries the texture you've come to love and crave and helps the dough bind together.
I have made plenty of biscuits that didn't rise, were rock hard, or just had a grainy texture. After trying many different flours and techniques I finally perfected the gluten free biscuit and even the pickiest of eaters won't be able to tell these are gluten free!  

While these biscuits are gluten free, they aren't paleo or grain free. It may be because I'm a southern girl, but sometimes you just need a real biscuit! In this recipe I'll share everything I've learned about baking gluten free biscuits and some tips and tricks. Enjoy and please let me know how you like them!

First, the key to these biscuits is the flour. I keep this flour on hand for holidays and special occasions when you want to make your traditionally favorite recipes gluten free. I don't use it on a regular basis because it is on the expensive side, but oh so worth it!

I use Cup 4 Cup flour and it's $16.99 for a large bag at my local Kroger, but Whole Foods, Amazon, and other natural grocers carry it as well. It has out performed any other flour I have tried so far, and I've tried A LOT. ( I'm not an affiliate I just really like this flour).


  • 2 Cups of Cup 4 Cup flour (plus extra flour for dusting the cutting board)
  • 1/4 tsp baking soda
  • 1 tablespoon of baking powder (without aluminum)
  • 1 teaspoon salt (I like this brand here) I'm not an affiliate :)
  • 6 tablespoons of REAL butter (preferably organic), cold plus butter for melting
  • 1 cup of  organic buttermilk or 4 tablespoons of dried buttermilk to one cup of milk
  • 1/2 tsp of xantham gum (optional) It can give baked goods a softer, fluffier texture but I made these without it and they turn out just as good!


  1. Preheat oven to 450 degrees
  2. Mix together all of the dry ingredients and dry buttermilk if you're using it
  3. Cut the cold butter into small cubes and cut into the flour- you can use a tool but I just use my hands. Using your hands isn't usually recommended in baking because it can warm up the butter which will cause the layers to not be as flaky (when the butter bakes in the oven it creates air pockets that create flaky layers). However, I find it's easier for me to use my hands and they still turn out great.
  4. Add buttermilk- You may need to add less or more depending on the consistency, you want it to be wet (If you are using dry buttermilk you'll add a cup of milk here instead)
  5. Place dough on a floured surface
  6. Using floured hands, gently pat the dough out, folding a few times, then press the dough out until it is about an inch thick
  7. Use a biscuit cutter and top of a small glass to cut out biscuits
  8. Place biscuits on ungreased baking sheet with sides (placing them closer together will help them to rise more and not have crusty edges)
  9. Brush melted butter on the tops of the biscuits
  10. Place biscuits in the freezer for 3-5 minutes- this helps your biscuits to rise ( If you want to make extra biscuits you can freeze them and pop them in the oven on weekday mornings)
  11. Place biscuits in the oven
  12. Bake about 10 minutes or until the tops are golden brown

*Yields about 10-12 biscuits depending how thick you cut them; I usually end up with about 10 and a little biscuit of scraps for sampling :)



Original recipe modified from here.