Gluten Free Buttermilk Biscuits

These gluten free buttermilk biscuits will become the lightest, most tender biscuits you’ll ever have, gluten free or not!  

gluten free biscuits

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!!

biscuits on a white rectangular platter

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.
cut open biscuit on a white plate

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!

biscuits loaded with sausage gravy

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.

scooping clotted cream with spoon

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 🙂

fried chicken on a biscuit

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.
gluten free biscuits

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 biscuits

Gluten Free Buttermilk Biscuits

These gluten free biscuits will become the lightest, most tender biscuits you'll ever have, gluten free or not!  
Print Recipe
Coursebread, Breakfast
Keywordbuttermilk biscuits, Gluten Free, Gluten Free Biscuits
Prep Time20 minutes
Cook Time30 minutes
Chilling Time45 minutes
Total Time1 hour 35 minutes
Servings12 biscuits


  • 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
  • cups (420 ml) buttermilk, cold (I prefer full fat buttermilk)
  • 2 tbsp butter, melted


  • 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.


Biscuits freeze very well.  You can wrap them individually, but it’s not necessary if you place them in a freezer bag and then suck most of the air out of it with a straw (almost like using a food saver type of device to remove air).  Place the biscuits in the freezer and store for up to 3 months.  

Recipe adapted from Magnolia Table cookbook.

90 thoughts on “Gluten Free Buttermilk Biscuits”

  • 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 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.

    • 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 🙂


    • 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!

  • 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 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 🙂

  • 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!


  • Hi Kim,

    I’m going to try your biscuits, they look amazing. Just wondering if you can make them dairy free.



    • I haven’t tried it, Brenda, but I think it would work just fine. Just make sure all your ingredients are cold 😊

  • 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?

  • 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!!

  • 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!

    • I turned homemade oat I’ll into buttermilk by adding vinegar (1TBS) and letting it sit for 5 minutes.

  • 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!

  • 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 🙂

  • 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 🙂

  • These are divine! I did them with the sausage gravy today and I can’t wait to try them with apple butter.

  • 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.

  • 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?

  • 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 🙂

  • 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 🙂

  • 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.

    Thank You for sharing this recipe!

    Love, Hugs, and Belly Rubs!

  • 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 🙂

  • 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 🤗🤗🤗

  • 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 🙂

  • 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) 🙂

  • 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, 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 🙂

  • 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.

    • 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.

  • 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.

  • 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.

  • 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 🎅🎄

  • 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

  • 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.

      • 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!
        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 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 🙂

  • 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 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 🙂

  • 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.

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