These gluten free buttermilk biscuits will become the lightest, most tender biscuits you’ll ever have, gluten free or not!
Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.
I have a serious problem…I can’t stop buying cookbooks! Is there such a thing as Cookbooks Anonymous? And believe it or not, I usually buy cookbooks that AREN’T gluten free! I want to be able to experience ALL the cookbooks, especially those with pastries and such that aren’t ever supposed to be gluten free. I suppose you could call it a hobby of mine, trying to convert gluten-filled recipes into gluten free.
Just recently I purchased Joanna Gaines’ newest cookbook, Magnolia Table Volume 2. And there are so many great recipes I want to try. But I’ve had her first cookbook, Magnolia Table, since it was released over a year ago. And the first recipe I made from that book was her biscuits.
Joanna’s recipe isn’t gluten free, so I had to adapt it to suit my needs. And I have to say, they’re probably the best biscuits I’ve EVER had, gluten free or not!!
My old gluten free biscuit recipe was always loved by my family, but to me they were a little “heavy” and dense. I’m forever looking for perfection when baking. If I don’t think something I make is great (not just good for gluten free) then I darn sure am going to keep trying until I do.
It’s just one of those things about me that sometimes drives my family crazy. I take a perfectly good recipe and change it. Who wants good, though? I want great!!
How I Changed the Recipe
I made obvious changes to Joanna’s recipe (GF) as well as some not so obvious:
- The recipe calls for self-rising flour. Here in the US, I’ve never seen gluten free self-rising flour. Since I’m not one to buy pre-made gluten free flour blends anyway, I just made my own. Self-rising flour can be made easily by adding baking powder and salt to every cup of gluten free AP flour. That’s why there’s so much baking powder in these biscuits. But it doesn’t at all make them taste of chemicals.
- I bumped up the amount of buttermilk. Usually with gluten free flours, they tend to absorb more liquids and require a little more than the recipe calls for. Plus, with the addition of the extra baking powder, you’ll need that extra liquid.
- Instead of rolling out the dough, I patted it into a 1 1/2 to 2-inch thick round. I like my biscuits to rise really tall. This meant less biscuits and a smaller baking sheet. I dedicated my trusty old Pampered Chef round baker to biscuit baking 😉
- I brushed the biscuits with melted butter instead of an egg before putting them in the oven.
What Can I Serve These Biscuits With?
If you’re anything like me, your absolute favorite way to eat biscuits is LOADED with sausage gravy! And if you’re looking for the perfect gluten free sausage gravy biscuit recipe, have I got JUST the recipe you’re looking for!! Check out my recipe here for amazing gluten free sausage gravy to ladle on top of these biscuits!
You could also serve them with butter and jam, or if you love clotted cream like I do, here’s a recipe for homemade clotted cream! It’s one of the easiest things you’ll ever make, but is by far one of the best to put on biscuits and scones.
Chicken and biscuits, anyone??? I was very recently testing some recipes for a Chick-Fil-A style chicken sandwich and my husband suggested I make my biscuits to put the chicken on. I gotta tell ya, he sure has some great ideas because this chicken biscuit was the BOMB!!! The recipe will grace the pages of my blog very soon, but until then I’ll leave you with a sneak peek 🙂
Tips for Best Biscuit Making
To ensure the lightest and softest biscuits ever, follow these tips for the beset biscuit making:
- Make sure to use the coldest ingredients possible–cold butter, cold eggs, and cold buttermilk
- After chilling the dough initially, knead it a few times to smooth it out and allow the butter to incorporate into the dough. Watch the video, especially at the 1:09 to 1:11 mark to see how I flatten the dough with the palm of my hand and smear it forward, which is called fraisage. It helps to create buttery layers in the dough.
- After cutting out the biscuits, place them in the fridge while you preheat the oven.
These biscuits are so light and airy! If you haven’t already purchased Magnolia Table cookbook, check it out here. It’s one of my favorites, and that’s saying a lot (you know, with my cookbook addiction and all). 😉
Gluten Free Buttermilk Biscuits
Ingredients
- 4 cups (560 g) Kim's gluten free flour blend (or your favorite blend with xanthan gum)
- ¼ cup (45 g) baking powder
- 1 tsp salt
- 1 tsp baking soda
- 3 sticks (¾ lb or 339 g) butter, cold and cut into ¼-inch slices
- 2 large eggs, cold
- 1¾ cups (420 ml) buttermilk, cold (I prefer full fat buttermilk)
- 2 tbsp butter, melted
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the butter pieces and using either a pastry cutter or your hands (I like to use my hands), rub and flatten each piece of butter into the flour mixture until large bean-sized pieces remain.
- Mix together buttermilk and eggs and pour into flour mixture.
- Stir with wooden spoon until it comes together. You should not need more buttermilk, but if you do, only add 1-2 tsp at a time until the whole mixture comes together. It should be slightly wet.
- Cover the bowl and place it in the refrigerator to chill for at least 30 minutes, or even overnight.
- Preheat the oven to 400 degrees.
- Remove the dough from the refrigerator. On a lightly floured surface, knead dough briefly, pressing and "smearing" the dough away from you onto the counter (called fraisage) with the palm of your hand. Roll or pat out the dough to about 1½-2 inches thick. Cut with a biscuit cutter.
- Place the biscuits side by side (touching) in a large round baking pan, or any kind of bakeware that will fit the biscuits (a 9 by 13-inch rectangular pan will also work, or even a large baking sheet). Chill for 15-30 minutes while preheating the oven to 400° F.
- Brush the biscuits with melted butter.
- Bake for about 30-35 minutes, or until lightly browned and well risen.
- Cool for about 5-10 minutes.
Notes
Did you make this recipe? Snap a pic and tag @letthemeatglutenfreecake on Instagram so I can see your creation!
Recipe adapted from Magnolia Table cookbook.
Thank You for the best biscuit recipe and the BEST flour blends.
I have been gluten free for almost 20 years and have tried almost every flour blend recipes and commercial ones and yours are THE BEST. I made the Buttermilk biscuits this morning and my husband said they was the BEST . I had made the Cheddar Biscuits and he LOVE them and he isn’t gluten free but I have definitely won hm over with these two recipes. THANKS again for all your super recipes.
I discovered an alternative to your flour blend that worked PERFECTLY! I made 4 cups of flour using your linked recipe, but instead of using 268 g of white rice flour, I used 113 g brown rice flour, 155 g glutinous rice flour, and maybe 1/2 cup better batter. I also added a splash of lemon juice to my rehydrated powdered buttermilk and an extra pinch of salt to the recipe as well as on top of the biscuits before putting it in the oven. After getting it out I put more butter on top and they were so good I would’ve returned these if I’d gotten them in a restaurant. I would insist they are not gluten free. I can tell you I’ve NEVER had biscuits homemade this good in my life! Thank you for this!!! I am saving this one!
Hi Kim! Have you ever made these biscuits sourdough? And if so, what conversion did you use? I’ve made your recipe before and they were delicious but I’d love to try them with sourdough… thanks 🙂
I haven’t, but that’s a good question. I’ve honestly never tried converting anything that’s not yeast based into sourdough. Maybe another site, such as The Clever Carrot, has some ideas for how to convert regular (non gf) biscuits to sourdough and you could start there.
Made these for the first time this morning. I have to say, of all the GF biscuit recipes I’ve tried, this one is hands down the best! I usually end up with crumbly hockey pucks, but these biscuits fluffed up, tasted great and held together perfectly. Thank you for sharing and doing all of the trial and error so I didn’t have to! This recipe is a keeper. (I also did your sausage and bacon gravy! Delish!)
Thanks so much, Juliette 🥰
Made these biscuits yesterday. I used Robin Hood gluten free flour with xanthan gum. The biscuits were very tasty but did not rise!! What could I have done wrong? Love your site and recipes!
I’m not familiar with Robin Hood gf flour so maybe that’s why they didn’t rise? They usually rise very tall. What are the ingredients in the gf flour blend?
I used this recipe for the biscuit part of making Nova Scotia Blueberry Grunt! It was SO GOOD! The biscuit part was so soft and moist and fluffy. We all smiled with ugly, blueberry-stained teeth. It was worth it. 😀
Incredible! We made ours in the air fryer and they were perfectly brown and crispy on the outside while being soft and buttery on the inside. I found you on YouTube a month ago and love that you do videos with your recipes. Used your gluten free flour blend, and it is my first time baking something gluten free that didn’t have a grainy texture or a raw flour taste. I can tell how much effort you put into perfecting your flour blend and appreciate you sharing it with all of us. Excited to try more of your recipes!!
Thanks so much! I love the idea of using the air fryer, especially when it gets too hot to turn on the oven 🥰
Just wondering if you have a substitute for potato starch as I have a potato intolerance.
Thanks
I just recently had someone comment that she uses a combination (equal parts) of cornstarch and arrowroot as a substitute for the potato starch because she is nightshade intolerant. She said it works great! Hope this helps 😊
If I use a glass pan, do I butter or grease the pan before putting in the biscuits? Also, would I lower the temperature using a glass pan?
Thank you so much!!
Most glass pans these days can handle the higher temps, but check with yours, especially if it’s older. If it can’t handle the higher heat, I might consider switching to a different pan as these need that higher temp to fully rise. I don’t think you’d need to grease the pan if you’re using glass.
These were awful… Followed the recipe exactly. They didn’t rise, they were crumbly, brown, burnt, dense and awfully salty. Will not make again.
I did look askance at the amount of butter stated in the recipe, but I always make a recipe exactly as stated the first time I try it. Sadly, my biscuits too were swimming in a liquid layer of melted butter at the bottom of my baking pan. Gluten-free flours simply cannot absorb the same amount of fat that wheat flour can. It also seemed like awful lot of baking powder, but that part was okay. 2 stars because they’re edible, though I regret wasting so much butter. I’m gonna have to experiment with this recipe, but I still think your g/f flour blends are the best ones out there.
I’ve made these biscuits more times than I can count and they’re never swimming in butter. My husband says they are the BEST biscuits he’s ever had, and he is sometimes my harshest critic and will tell me exactly what he thinks, whether he thinks it or not. The rest of my family also agrees and I’m told I must make them every year for Christmas morning. So my guess is that something somewhere went awry, and if I were to take an educated guess, it would be that the butter wasn’t worked into the flour mixture well enough. I hope you get a chance to try them again as when they bake the way they’re supposed to, they are amazing!
My *whatever/shrug *was widely directed to Joanna Gaines, not you. I’m not really a fan of hers. I’ll definitely try your recipe again–I’ve found your other recipes I’ve tried to be so consistent and well done!
No worries 🙂 Thank you!! If you’re looking for something a little easier, look up my basil cream biscuits. They can be made without the basil and black pepper to be just “cream” biscuits and there’s no worry of incorporating butter into the dough.
I had wondered if you meant to say 1-1/2 *sticks* of butter instead of 1-1/2 *cups.* But I looked up Joanna Gaines’s recipe, and hers does call for 1-1/2 cups. I think that’s too much butter even for a wheat biscuit dough, but whatever. *shrug*
OH MY! This dough- these biscuits are the most miraculous thing ever!
I used your All Purpose Flour blend exactly, and the only thing I changed in the Biscuit recipe, is I used Raw Whole Milk from a local farm instead of Buttermilk.
I’m currently testing your blend in different recipes, to see if this is the one I want to make in bulk. I had to tweak your Pancake recipe a bit to get it to our taste, but these biscuits are PERFECT. If your Pie Crust is anywhere near as good, I’m sold for life haha Thanks a million!
-Rosa
Awe, thanks so much and I’m thrilled that you enjoyed the biscuits!!! I hope you like the pie crust, as well (it’s a family favorite and my husband, who isn’t gluten free, tells me it’s the best pie crust he’s ever had) 😍
Hi Kim, these came out great, their the best I’ve ever made. They taste even better than regular biscuits. I used parchment paper since others mentioned browning and I also needed to rotate my pan because the back row of biscuits was browning more. I am so glad I found your website. I’ve made a few of your recipes so far and they are so good, so much better than store bought. Thanks so much for sharing your recipes and techniques.
I get a bit skeptical when I make a gluten-free bread product for the first time. Usually bread products will come out dense or not rise or taste badly. These came out great! In my opinion they could’ve used a little more salt and I will salt the butter to brush on top of the biscuits prior to baking next time. I did use a round Pyrex plate placing each biscuit next to each other. They did spread. So two questions regarding the process. The dough was really sticky to work with. Any tricks on how to minimize this? I used gloves, saran wrap, extra flour and it was still sticky. If I were to place the cut biscuits onto a baking sheet, how do you minimize spreading?
I would love making these again with your tips. Thank you!
Hmmm, I’ve never had sticky dough or spreading at all. Did you use my flour blend or a store bought one? That could be the reason if you used a store bought ones. Unfortunately, they’re all not created equal.
It also could be overworking the dough, or more particularly overworking the butter in the dough, that is causing stickiness. Are you able to watch the video? I like to leave the butter in large chunks and then use a method called “fraisage” in which I scrape the dough across the counter using the heel of my hand (you’ll see it in the video). It creates layers and brings the dough together. You’ll see in the video that my dough isn’t sticky at all, so if the biscuits are made correctly you should be able to place them on a baking sheet with no spreading. Oh, and I use salted butter in all my recipes for a good amount of salty flavor 🙂
Thank you! Thank you! Thank you! I found out a year ago that I am severely allergic to gluten (can’t even touch it) and life has been bland and boring. I stumbled across your page on pinterest and my life has been forever changed! Yesterday I baked 2 loaves of bread using your bread flour blend and this morning I made your biscuits and gravy recipes and my family is all smiles! Thank you for doing all the leg work and giving us good tasting, not prepackaged food back. I am full and loving this valentines treat! My kiddos and hubby wanted me to tell you thank you from them for coming up with such tasty recipes. Many blessings on you and your family for sharing!!!
Awe, thank you so very much, Tamar!! It means the world to me to hear stories like yours of being able to have wonderful food again, and I LOVE to share my recipes with anyone who wants them 😍😍😍
I must be missing something – is there a link to the video? I see the video mentioned, but I don’t see a link to a video in the recipe above. I’d like to see the video before trying this recipe. Thank you.
Hi, Erik! The video should automatically play right in the post for the recipe. I just checked it on my phone and laptop and it autoplayed for me. Ad blockers will sometimes not allow videos on websites to play, so make sure you don’t have an ad blocker. Otherwise, everything is working properly on this end 🙂
Hi Kim,
Does altitude affect cooking temperature and time for baking?
Thank you so much for sharing your talent in baking Gluten Free.
Have a terrific rest of your day.
Hi, Candice! Yes, I’m sure it does. I’ve had a few readers who have asked about high altitude and since I’m at sea level, I’ll leave it up to someone who might know more about this subject. Here’s an article from King Arthur Flour: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Kim,
O’ my! O’ my! Sooo good. I made this with your sausage gravy recipe. To my excitement it all turned out soo good. My Husband and I thoughtally enjoyed the biscuit and sausage gravy.
At first look at the recipe I was worried to make it but then I seen your video on how to make and read your blog and felt I could do it. I got all the ingredients to make your special flour mix and then followed your well written instructions. And it worked! I was so thrilled. I have tried alot of recipes. Partly succeeding and mostly failing. Your recipe worked. They actually look, feel and taste like a biscuits.
Thank you, Thank you, Thank you!
Candice
P.S Do you have cookbook? And nutrition values.
I’m going to make raviolis next, using your GF pasta recipe. Oh ya! You rock!
Thanks so much, Candice!! You’re too kind 🙂
I don’t have a cookbook, yet, but hopefully in the future I will be offered a cookbook deal!
The nutritional values package for my website is costly, but I’m looking into it.
I cannot thank you enough for this recipe!
I only had Grandpas Kitchens flour and it worked perfectly, I also made buttermilk from vinegar, cream and whole milk since I was out and I’m telling you since I’ve got celiac and some pesky thyroid issues, The one thing I’ve truly missed is a really good biscuit and I’ll never use another recipe again! I’ve shared it with all my sisters too! – Cynthia
Awe, that’s wonderful Cynthia!! Thank you so much, and I’m so glad you like them 🙂
OK…you need to write and SELL a cookbook! Do you know how much time I spent this week printing out all the recipes from your website I am using for Christmas dinner?!? My phone got so gunky when I used your recipes for Thanksgiving…lol. So, I figured I’d be smart and print out the recipes this time.
Girl! I will be first in line to buy your cookbook!!!
Oh my gosh, Denel! You are too kind! I’m so glad you have such faith in my recipes, and I truly am grateful for you trying so many of them 🙂
If the cookbook happens (I’ve been seriously researching how to do it), I’ll definitely keep you posted!
Merry Christmas 🎅🎄
So, I’ve made these biscuits 3 times. The first time I just put them together on my baking stone. They came out ok, but definitely spread out instead of going up.
The second time, I had read many of the comments and found your video. I had to make more of them than last time. So, I used a smaller biscuit cutter.
In reading all the comments, and watching your video, I kind of second-guessed myself on how I did it the first time. I made sure everything was SUPER cold…even to the point of cutting up my butter into really small squares and popping them in the freezer while I put everything else together. I left the batter in the fridge a little extra time, and after I cut out and arranged my biscuits, I put them back in the fridge while I preheated.
I hadn’t noticed the whole smear while kneading thing the first time, so I definitely did that the second time.
My end result on the second batch was not so successful. There was a LOT of butter in the bottom of the pans, and they didn’t seem to rise at all. No one really liked them…including me.
So, the third time, no freezing. I only “kneaded” the dough very slightly to pull it all together. And I preheated while I was cutting and arranging so I could pop them in the oven immediately.
SUCCESS!!! They rose and browned beautifully! They were fluffy and buttery! And even my brother fought my hubby for the last biscuit…and they both had already had 2! And neither of them are gf!
So, hint…work less with the dough, and don’t be so scared of the butter…lol.
Haha! Thanks so much, Denel!! Too funny about your husband and brother fighting over biscuits 🙂
These biscuits are amazing!! I’ve tried several gf recipes and they just weren’t great we usually end up throwing them away. My husband and I loved these. I only baked mine for 25 minutes as they got very brown and dark on the bottom. I’ve also recently made your apple dumplings using your AP flour blend for the pie crust it was the best gf crust I’ve had so far. Very flaky like my old pie crust and so easy to work with. I did end up using Bob’s Red Mill rice flour because I couldn’t find any superfine and I needed to make them that day. They were not gritty and came out great. I’ve since ordered the superfine but didn’t see a real difference. I’m going to make your rolls for Thanksgiving, can’t wait to see how they turn out. Your AP flour blend is amazing and so far the recipes I’ve tried are the best GF by far. I’m looking forward to trying your pasta recipe as I always made my own pasta before Celiac. I’ve tried other recipes that claim you can use the pasta machine with no success so keeping my fingers crossed that yours will work. Thanks so much you’ve made me want to bake again. PS The videos really help.
I was so excited about this recipe being a family with a celiac. I did everything right and followed close. They smell lovely, rose well, are light and fluffy…. and they were disgusting. The baking soda is SO STRoNG. My 7 and 9 year olds refused to eat it. It was so tragic after how excited we were and this is an expensive recipe!! What a waste and disappointment.
I’m so sorry they didn’t turn out for you. These are a favorite in my house and many others (see the comments) and my husband, who isn’t gluten free and doesn’t even like biscuits, loves these biscuits. I’m concerned when you said the baking SODA was so strong. There should only be 1 tsp of baking soda in this recipe. The higher amount (1/4 cup) is supposed to baking POWDER.
I tried the recipe again today and it was much better! I feel silly for mixing up the rising against last time. It still did taste a bit chemically, though I think maybe that was just because we remembered how strong it was last time. They rose beautifully and were tender and buttery.
I know I’ve had issues with using different brands of baking powder. I bought Clabber Girl once and made several different recipes that all had a terrible taste in the dough. Switched out the baking powder for a different brand (I think I have bobs red mill brand right now) and didn’t have any more trouble.
Wow, I can’t believe that you gave her recipe 1 star when it is most likely that you didn’t follow the directions correctly. I, along with most others who follow Kim, have had lots of success with her recipes, and I am so grateful to her, because I am able to eat gluten-free foods that taste really good! I had trouble with one of her cookie recipes one time, and emailed her to ask what went wrong, instead of giving her recipe a lower rating for what ended up being MY mistake. If you try a recipe from any food blogger in the future, please ask for help if it’s a fail before you go off criticizing someone who is kind enough to share their recipes with us. My life has changed as a result of finding gf recipes I actually enjoy.
Awe, thanks so much, Helen!! You’re too kind and you don’t know how much your words mean to me. I truly appreciate it 😍😍😍
I do see now that it was my error for using the wrong rising agent. Something that would be an easy mistake. I am very familiar with food blogs and using them to find recipes. I deeply value honesty and rely on honest reviews to choose what recipes I will spend my family’s hard earned money on making. I appreciate when others post their issues with recipes so I can be aware of common pitfalls. Giving a recipe that is a massive flop a 1 star is important feedback for others. Now this time the flop seems like it was my fault and I am going to try the recipe again today. I don’t really appreciate being attacked however.
Thank Kim, that’s what I thought, just wanted to confirm. Have a blessed day 🦋🌞
Hi Kim, WOW, are these amazing! Light, fluffy and flaky with that soft middle, better than wheat biscuits. Thank you once again for such an amazing recipe that works like a charm to your recipe and directions. Wasn’t able to use the melted butter on tops but they were still amazing. I will be making these again and again, my Celiac Sons will love them. You rock Kim, keep putting out theose awesome recipes. Have a blessed weekend 🦋🙏
Awe, thanks again, Shari!!! I’m so happy you are liking so many of my recipes! Keep on baking, Shari, and have a great week 🙂
Hi Kim! First, lovvveeeee your site… anything I’ve made from here has been fantastic so I’m really excited to try your biscuits. I read thru the comment and saw a couple of folks having issues with too much butter. To try to avoid this, I’m wondering if cutting the COLD butter into the flour using a food processor might help? What are your thoughts?
Thanks so much, Brandon!!! I do believe using a food processor is a wonderful idea. It would work much the same way my pie crust works (if you haven’t made that yet, I use a food processor for mixing the dough). Great idea, Brandon 😊
Hi Kim, wondering can you make these and freeze them before they’re baked. Would like to take with us when we go to the mountains and just bake once we’re their. Thank you.
Yep, you sure can Shari! Just bake them from frozen and add about 5-10 more minutes to the baking time (check them at the 5-minute mark first) 🙂
After being a HUGE fan of your cinnamon rolls recipe, I decided to give this one a try, too. Unfortunately I had the same issue as some other commenters. My biscuits were absolutely DROWNING in butter resulting in the bottoms cooking unevenly to the top. The bottoms almost burned! I had to pull them out halfway through baking to dump the butter out. They were absolutely soaking in like a good inch of scalding hot butter. I even read the comments ahead of time to try to prevent this. I made sure everything was COLD COLD COLD and I watched your video to get an idea of the consistency of the batter and the butter pieces. I’m really disappointed and I’m not sure where I went wrong. I used your flour blend and made no substitutions or changes. Disheartening…
Sorry you’re having problems with my recipe! Biscuits are tricky sometimes and often the dough goes by feel more than anything else. It’s hard to tell what went wrong, but what I would suggest, since you’re having so much butter leak out, is knead it a little more and do a technique you’ll see me do in the video called fraisage, where I press and kind of smear the dough out with the palm of my hand a couple of times. After shaping the biscuits and putting them in a pan, put the pan in the fridge for at least 30 minutes before baking.
Hopefully these tips will help if you decide to try again (and I will go back in the recipe post and add them in). They really are very light and airy biscuits 🙂
I forgot to rate the recipe. 5 stars, of course.
Thank you so much, Patty!!!
Neither my husband nor I eat gluten-free, so I have go-to biscuit recipe that even my North Carolina-born father loved (high praise, indeed!). That is a hard act to follow.
A few years back, I made gf biscuits for my wheat-allergic friend when she and I were in Denver at the same time (the recipe was for high altitude). Tasty hockey pucks.
I’ve sung praises for your bagels, tortillas, artisan bread and hamburger buns. And now for your buttermilk biscuits.
Since I always have buttermilk in the fridge, I was able to follow the recipe to the letter. I was concerned that the dough was sticky compared to my regular recipe, but not a problem. The dough spent 24 hours chilling, and a dusting of your amazing flour mix made for easy cutting. Lovely rise and browning (except for the middle biscuit in the round, for some reason). They came out tender and light. The high butter content made for some lovely carmelization on the bottom of the biscuits, which was delicious.
Your grasp of the science of baking is genius!
Oh my gosh, Patty! You are too kind!! Thank you so much for your kind words (again). You don’t know how much they mean to me 🤗🤗🤗
Delicious! And I appreciate the easy to follow instructions and the video!
Thanks so much 🙂
Hi Kim, Your recipes are wonderful I make your English muffin bread all the time now! I recently was able to get the yeast you recommended, what a difference! It lifted so fast my bread sides almost collapsed. I’ll keep a better eye on it next time;) I also love your hamburger and hot dog buns. I’m going to try these biscuits next. What size biscuit cutter do you use for this recipe? Thanks again I love your blog!!
Thanks so much, Victoria!! It’s amazing how much great ingredients can change the way things work in baking.
I use a 3 inch biscuit cutter (it’s pretty large), but I’ve also made these biscuits using smaller (2 and 2.5 inch). You could even use a glass to cut them out 🙂
Hey there. I wanted to share that I used your recipe for the buttermilk biscuits this morning and recorded it for our YouTube Channel. They were delicious! I realize that I did a couple things wrong, that I will adjust the next time I make them.
https://youtu.be/o6gLPzgaQ94
Thank You for sharing this recipe!
Salina
Love, Hugs, and Belly Rubs!
Oh Kim…if I wasn’t already indebted to you for your cinnamon rolls, I DEFINITELY am now that I’ve tried these biscuits! Where have these been all my life?! So, so good. Tender, light, flaky with amazing flavor. They couldn’t have been more perfect and I couldn’t stop gushing about them as I ate. My non-GF husband said they’re the best biscuits he’s ever had, too. THANK YOU!
Oh wow, Melissa! Thanks so much for the high praise!!! I’m so glad you and your husband are enjoying my recipes 🙂
Hi Kim, i love the way these biscuits look and can’t wait to try them, but I want to know if I can use your bread flour blend in my Zojurishi Bread Machine? Thank you.
I think you could, Winnie! I haven’t had a bread machine in many years so I can’t say for sure, but I feel like I did have a couple of readers use one with great results 🙂
Kim, I am not sure where I went wrong but I followed the direction. The bisques were way to buttery. They were not greasy just too much butter. I double-check to make sure 3 sticks of butter with is 1.5 cups was correct. The sausage gravy was the best.
I’m not sure, Angel. I’ve made them so many times, as have others, and they’re not too buttery. Maybe you needed to mix the butter in a little better? Did you use my flour blend or something else?
Kim, I am not sure where I went wrong but I followed the direction. The bisques were way to buttery. They were not greasy just too much butter. I double-check to make sure 3 sticks of butter with is 1.5 cups was correct.
Thank you for an amazing gf biscuit recipe! So good!!
These are divine! I did them with the sausage gravy today and I can’t wait to try them with apple butter.
Awesome!! Thanks so much 🙂
Can you freeze these after they are made? It’s just me so I’m wondering how to save them from myself?
Haha! Yes, you can. I do it all the time. What I do is put them in a large ziptop bag and then zip it almost all the way, leaving a hole just big enough to fit a straw in. Suck out all the air, almost like one of those food saver machines. Then close it up and put it in the freezer 🙂
I made this with your flour blend and I have to say they are the best biscuits I’ve ever made even before Celiac’s! I usually want to make my own tweaks to recipes but I don’t want to change a thing… They are perfect! Fluffy and light but not too crumbly so that you could make sandwiches with them easily. I made them with a wide mouth Mason jar lid as a biscuit cutter and that worked well. I remember my Mom doing that as a kid and it was handy since I didn’t have one.
Great idea for the Mason jar lid!! I make sandwiches with them all the time! Thanks so much for your nice comment 🙂
These are really and truly biscuits! Not dry hockey pucks. Not wet and hard at the same time, yes I had some turn out that way. Your recipe made soft, tender lovely biscuits that actually taste like gluten biscuits! I did forget to butter the tops on the way into the oven and on the way out…. However, they still came out perfectly perfect! You my dear are a gluten free baking genius!
Oh my goodness, Gillie! Thanks so much 🙂
I haven’t made the recipe so I certainly don’t want to rate it 🙂 it looks good but the only dairy I can have is butter. What can I substitute for the buttermilk? Coconut milk yoghurt? Coconut cream? I don’t even know the consistency of buttermilk anymore. We have lived in England for 27 years, and I’m not sure if it’s even available here even if I could have it.
Hi, Debbie! I actually had a reader say that she used coconut milk (I think the kind in a carton and not in a can?) and added a tablespoon of vinegar or lemon juice to it (like you would if you were making homemade buttermilk) and it thickened up nicely just like buttermilk does. She said the biscuits were wonderful 🙂
If you put a tablespoon of lemon juice in a measuring cup then fill up with coconut milk, it makes a wonderful buttermilk substitute. I have EoE and can’t do dairy and this is what I do.
Kim I can’t wait to try this recipe as gluten also affects my EoE and I am missing biscuits and gravy something fierce!
Sure hope you like them, Krisha 🙂
I turned homemade oat I’ll into buttermilk by adding vinegar (1TBS) and letting it sit for 5 minutes.
These were amazing!!!!! I have loved everything I have made from your site and these did not disappoint! Beautiful addition to my biscuits and gravy breakfast!!
Thank you so much, Nicci 🙂
I love recipes with buttermilk but have not found good substitute for non-dairy. Non-dairy milk substitutes d o not have the thickness and richness of buttermilk.
Any suggestions?
Try canned coconut milk for non dairy replacement.
I made buttermilk from unsweetened original Almond Milk (1 tbsp vinegar to 1 cup milk, let sit 10 min) and it worked like a dream !
Hi Kim,
I’m going to try your biscuits, they look amazing. Just wondering if you can make them dairy free.
Thanks,
Brenda
I haven’t tried it, Brenda, but I think it would work just fine. Just make sure all your ingredients are cold 😊
Kim,
Thank you for sending me the biscuit recipe. I made biscuits Tuesday, using your flour mix and my normal biscuit recipe, and the turned out looking great and the taste was better than the ones I made in the past. I’m going to use your recipe the next time and hopefully they will be fluffier than the ones I just made, they were kind of “thick”.
Thanks again and keep posting recipes!
Sharon
Hi Kim! I’m hoping to make these biscuits for Christmas morning…but you know how hectic holidays get! Have you ever made the dough, cut the biscuits and then frozen them, then thawed and baked? Just wondering if I should do that or just keep the dough refrigerated for a few days like you said above. Thanks!
Hi, Kelsey! I definitely know how hectic holidays can be! I haven’t frozen them before, but I’m sure it can be done. I would think you could bake them from frozen, just maybe add a few more minutes to the baking time (5-7). If you don’t want to do that, the dough will keep in the fridge for about 3-4 days.
Hope that helps 🙂
Hi Kim! I will start off by saying THANK YOU for this wonderful recipe!! You became my hero with the cinnamon roll recipe and then I tried the biscuits!! I’ve tried for over 7 years to make a decent GF biscuit and had so many fails, a few “okay/edible” ones but to have a wonderful GF biscuit that’s even better than my old glutenous biscuit recipe….just amazing! My gluten free daughter and I will be forever grateful to you ❤️
I have one question for you, have you made them ahead of time and left in fridge for longer than overnight? Needing to make them a couple of days ahead and wondering if that would work okay?
Thanks so much!
Robin W
Awe, that is so wonderful to hear this!!! I’m so, so glad you and your daughter liked them!
Yes, I have left the biscuit dough in the fridge for more than a couple of days (I think the longest was about 4 days) and they still came out beautifully!!
Thanks so much, Robin, for the kind words 🙂
Hey Kim! I know I’ve already commented on how wonderful these biscuits but goodness it bears repeating! My family loves them and without a doubt they are better than any glutenous biscuits I ever made (and I’d made a lot over the years).
My husband (who does not have to be gluten free) and I were talking about how thankful we are to you for this biscuit recipe and I said Kim should get some sort of award….he said award heck, she should get the Nobel Peace Price 😂🤣😂
So funny but seriously we thank you!!
❤️ Robin
Oh my goodness, Robin, you (and your husband) are too kind!!!!! Thank you so much for this wonderful comment. I love creating these recipes not just for myself, but for anyone else who wants to make and enjoy them 😊😊😊
Thanks again ♥♥♥
Hi, does one of your flour blends work for this recipe or do you recommend using only the store-bought blends?
Oh, absolutely! My regular gluten free flour blend works great for these biscuits!! Sorry about that. It was before I developed my own blend and used to use store bought blends.
Happy Gluten Free Baking 🙂
Kim
Oh my goodness, these are heaven! I haven’t been able to recreate gluten free biscuits before this and these are even better than any gluten containing biscuits! Thank you thank you thank you!!!! My kids kept saying “yum, yum” the whole time they were eating these!
Awe, yay!!! So glad you all liked them 🙂
Hi Kim, thanks for replying so quickly. I chilled the dough overnight and noticed when I rolled it out that the butter pieces were still intact. I rolled it into a log instead of flat but I didn’t think that would impact it. I will definitely try it again. Maybe the milk wasn’t cold enough, I left it on the counter while squishing the butter. The butter was a little warm, that can have that much effect? Wow. Thank you again. The taste is delicious, I’m just going to cut off the bottoms to salvage these. I had egg/cheese sandwiches and they were scrumptious.
Haha, that’s very adaptive of you (to cut off the bottoms)! I’m not sure if that’s the reason, but if everything isn’t really cold it’s definitely a possibility.
Hi…just made these. Seem to be browning quick on top and some burning on bottom. Do you use convection at 400 or conventional?
I think these are amazing just trying to prevent the over browning. 2nd batch looked nicer as I used 9×13 but insides may be a little undercooked? Trying 3rd attempt with once again just regular baking sheet .
I’m sorry I didn’t respond sooner, Nikki. I get a ton of comments and emails daily and it takes time to go through them all.
I’m not sure at all why you’re having problems with the browning. Are you using my flour blend or a store bought blend? That could be the difference. Otherwise, what I might try is to cover them halfway through baking and that should resolve the issue. To answer your other question, I use conventional at 400.
I hope this helps, Nikki 🙂
Thanks for the feedback. I used original thicker pan and foil for part of baking. Seems to have worked wonderfully.
Hi Kim, I think I did something terribly wrong. The bottom of the biscuits are overpowering oily. I followed the recipe exactly, until the end I made 8 huge biscuits instead of 12. When I took them out of the oven the butter was cooking up and almost going over the sides of the pan. I had to leave them cooking a little longer because they were so big, but the bottoms are saturated with butter. Is this a simple fix for next time? The flavor of the insides are excellent though.
Hi, Pam. I’m thinking maybe the dough got too warm and the butter melted into the dough instead of staying in little pieces? If you want to try again, I would definitely make sure your butter, eggs, and buttermilk are pretty cold before you combine them with the dry ingredients, and then chill the dough for at least 30 minutes before rolling it out and cutting your biscuits. You could even go an extra step and chill the biscuits after you cut them, just to make sure everything is well chilled.
Let me know how it goes 🙂
If you have the flour without Xanthan gum what is the ammount you put in of the gum?
This is what I found that should help you: https://www.thespruceeats.com/xanthan-and-guar-gluten-free-cooking-1451162#:~:text=Gum%20Measurements&text=Bread%20and%20pizza%20dough%20recipes,cup%20of%20gluten%2Dfree%20flour.