12 Fluffy Gluten Free Buttermilk Biscuits Delight

Morning cravings for something warm, buttery, and utterly comforting? You’re in luck! Our roundup of 12 Fluffy Gluten-Free Buttermilk Biscuits is here to transform your breakfast or brunch into a delightful feast. Perfect for those cozy mornings or when you need a quick, satisfying bite, these biscuits promise all the fluffiness without the gluten. Dive in and discover your next favorite recipe!

Gluten Free Buttermilk Biscuits with Herbs

Every time I whip up a batch of these gluten-free buttermilk biscuits, I’m reminded of Sunday mornings at my grandma’s house. The aroma of fresh herbs and warm biscuits filling the kitchen is something I strive to recreate in my own home, and this recipe never disappoints.

Ingredients

• For the dough:
  • 2 cups gluten-free all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 cup fresh herbs (chives, parsley, thyme), finely chopped
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup buttermilk, cold

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt until well combined.
3. Add the fresh herbs to the dry ingredients and mix to distribute evenly.
4. Using a pastry cutter or your fingers, work the cold butter into the flour mixture until it resembles coarse crumbs.
5. Make a well in the center of the mixture and pour in the cold buttermilk. Stir until just combined, being careful not to overmix.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
7. Using a 2-inch round cutter, cut out biscuits and place them on the prepared baking sheet, leaving about 1 inch apart.
8. Bake for 12-15 minutes, or until the biscuits are golden brown on top.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.

Creating these biscuits is a labor of love, but the result is worth every second. The texture is light and fluffy, with a tender crumb that melts in your mouth, while the herbs add a fresh, aromatic flavor that elevates the whole experience. Serve them warm with a dollop of honey butter for an extra touch of sweetness.

Southern Style Gluten Free Buttermilk Biscuits

Baking has always been my therapy, especially when it comes to creating gluten-free versions of classic Southern dishes. There’s something incredibly satisfying about pulling a tray of golden, flaky buttermilk biscuits out of the oven, knowing they’re just as delicious as their gluten-filled counterparts. Today, I’m sharing my foolproof recipe for Southern Style Gluten Free Buttermilk Biscuits, a staple in my kitchen that never fails to impress.

Ingredients

• For the dough:
• 2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• 1 tbsp honey

Instructions

1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. Add the cold, cubed butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keeping the butter cold is key to flaky biscuits.
4. Make a well in the center of the mixture and pour in the cold buttermilk and honey. Stir until just combined. Tip: Overmixing will make the biscuits tough.
5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
6. Using a 2-inch round cutter, cut out biscuits and place them on the prepared baking sheet. Tip: For taller biscuits, avoid twisting the cutter.
7. Bake for 12-15 minutes, or until the biscuits are golden brown on top.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.

Absolutely nothing beats the warm, buttery layers of these gluten-free biscuits. Serve them alongside your favorite jam or smothered in gravy for a truly Southern experience.

Gluten Free Buttermilk Biscuits with Cheese

Baking has always been my therapy, especially when it involves transforming simple ingredients into something extraordinary. Today, I’m sharing my go-to recipe for Gluten Free Buttermilk Biscuits with Cheese, a dish that never fails to bring comfort to my table. Whether it’s a lazy Sunday morning or a hectic weekday, these biscuits are my little slice of happiness.

Ingredients

• For the dough:
  • 2 cups gluten-free all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup buttermilk, cold
  • 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. Add the cold, cubed butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keeping the butter cold ensures flaky biscuits.
4. Pour in the cold buttermilk and stir until just combined. The dough will be sticky.
5. Gently fold in the shredded cheddar cheese until evenly distributed. Tip: Don’t overmix to keep the biscuits tender.
6. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick rectangle.
7. Using a biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Tip: For taller biscuits, avoid twisting the cutter; press straight down.
8. Bake for 12-15 minutes, or until the biscuits are golden brown on top.

Vibrant with a golden crust and a tender, cheesy interior, these biscuits are a dream. Serve them warm with a drizzle of honey or alongside your favorite soup for a cozy meal.

Sweet Gluten Free Buttermilk Biscuits with Honey

Delightfully fluffy and just the right amount of sweet, these gluten-free buttermilk biscuits have become my go-to for lazy weekend brunches. I stumbled upon this recipe during a desperate attempt to recreate my grandma’s famous biscuits without the gluten, and the addition of honey was a happy accident that’s now a non-negotiable.

Ingredients

• For the dough:
  • 2 cups gluten-free all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup cold unsalted butter, cubed
  • 3/4 cup buttermilk
  • 2 tbsp honey
• For brushing:
  • 2 tbsp melted butter
  • 1 tbsp honey

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. Add the cold cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keeping the butter cold ensures flaky layers in your biscuits.
4. Make a well in the center of the mixture and pour in the buttermilk and honey. Stir until just combined. Tip: Overmixing can lead to tough biscuits, so mix until the dough just comes together.
5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
6. Use a biscuit cutter to cut out biscuits, pressing straight down without twisting. Tip: Twisting the cutter can seal the edges, preventing the biscuits from rising properly.
7. Place the biscuits on the prepared baking sheet, leaving about 1 inch between each.
8. Bake for 12-15 minutes, or until the biscuits are golden brown on top.
9. While the biscuits are still warm, brush them with the mixture of melted butter and honey.

The honey butter glaze gives these biscuits a glossy finish and a subtle sweetness that pairs perfectly with their tender, flaky interior. Serve them warm with a drizzle of extra honey or alongside your favorite jam for an extra special touch.

Gluten Free Buttermilk Biscuits with Garlic Butter

How many times have you craved the flaky, buttery goodness of biscuits only to remember that gluten doesn’t agree with you? I’ve been there more times than I can count, which is why I perfected this gluten-free buttermilk biscuit recipe. The addition of garlic butter takes these from good to unforgettable.

Ingredients

• For the biscuits:
  • 2 cups gluten-free all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup buttermilk, cold
• For the garlic butter:
  • 1/4 cup unsalted butter, melted
  • 2 cloves garlic, minced
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keeping the butter cold ensures flaky layers.
4. Make a well in the center of the mixture and pour in the cold buttermilk. Stir until just combined. Tip: Overmixing leads to tough biscuits.
5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
6. Use a biscuit cutter to cut out biscuits, pressing straight down without twisting. Tip: Twisting seals the edges, preventing rise.
7. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
8. While the biscuits bake, mix the melted butter, minced garlic, and salt in a small bowl.
9. Once the biscuits are out of the oven, brush them generously with the garlic butter.

Light, fluffy, and bursting with flavor, these biscuits are perfect on their own or served alongside your favorite soup. The garlic butter adds a savory note that makes them irresistible.

Gluten Free Buttermilk Biscuits and Gravy

Nothing beats the comfort of a warm, fluffy biscuit smothered in rich, creamy gravy, especially when it’s gluten-free! I remember the first time I tried making these biscuits; I was skeptical, but one bite and I was hooked. Now, it’s a staple in my kitchen, perfect for lazy Sunday mornings or when I need a little extra comfort.

Ingredients

• For the biscuits:
  • 2 cups gluten-free all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup cold unsalted butter, cubed
  • 3/4 cup buttermilk
• For the gravy:
  • 1/2 lb gluten-free breakfast sausage
  • 2 tbsp gluten-free all-purpose flour
  • 2 cups whole milk
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups gluten-free all-purpose flour, 1 tbsp baking powder, and 1/2 tsp salt.
3. Add 1/4 cup cold cubed butter to the flour mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
4. Pour in 3/4 cup buttermilk and stir until just combined. Tip: Overmixing will make the biscuits tough.
5. Turn the dough onto a floured surface, gently pat it into a 1-inch thick circle, and cut out biscuits using a 2-inch cutter.
6. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
7. While the biscuits bake, cook 1/2 lb gluten-free breakfast sausage in a skillet over medium heat until browned. Tip: Don’t drain the fat; it adds flavor to the gravy.
8. Sprinkle 2 tbsp gluten-free all-purpose flour over the sausage, stirring to coat. Cook for 1 minute to remove the raw flour taste.
9. Gradually whisk in 2 cups whole milk, bringing the mixture to a simmer. Cook until thickened, about 5 minutes. Season with salt and pepper to taste. Tip: For extra creamy gravy, add a splash more milk if needed.
10. Split the warm biscuits in half and smother with the sausage gravy.

Just out of the oven, these biscuits are light and tender, with a slight tang from the buttermilk that pairs perfectly with the savory, peppery gravy. Try serving them with a side of scrambled eggs for a breakfast that’ll keep you full till lunch.

Gluten Free Buttermilk Biscuits with Cinnamon

Yesterday, I found myself craving something warm, comforting, and a little bit sweet to start my morning. That’s when I decided to whip up a batch of these gluten-free buttermilk biscuits with a hint of cinnamon. They’re the perfect blend of fluffy and flaky, with just the right amount of spice to make them feel like a treat.

Ingredients

• For the dough:
  • 2 cups gluten-free all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup buttermilk, cold
• For brushing:
  • 2 tbsp melted butter
  • 1 tbsp honey

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
4. Make a well in the center of the mixture and pour in the cold buttermilk. Stir until just combined, being careful not to overmix.
5. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
6. Use a biscuit cutter to cut out biscuits, pressing straight down without twisting to ensure they rise evenly.
7. Place the biscuits on the prepared baking sheet, leaving about 1 inch between each.
8. Bake for 12-15 minutes, or until the biscuits are golden brown on top.
9. While the biscuits are baking, mix together the melted butter and honey for brushing.
10. Once the biscuits are out of the oven, immediately brush the tops with the butter-honey mixture.

These biscuits come out incredibly light and tender, with the cinnamon adding a warm, spicy note that pairs beautifully with the sweetness of the honey glaze. Serve them warm with a dollop of jam or a drizzle of extra honey for an extra special touch.

Savory Gluten Free Buttermilk Biscuits with Rosemary

Just when I thought my gluten-free baking adventures had peaked, these Savory Gluten-Free Buttermilk Biscuits with Rosemary came along and proved me wrong. There’s something about the combination of tangy buttermilk and fragrant rosemary that makes these biscuits irresistible, perfect for those lazy Sunday brunches or as a side to your favorite soup.

Ingredients

• For the dough:
• 2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 tbsp fresh rosemary, finely chopped
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk, cold

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and rosemary until well combined.
3. Add the cold, cubed butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier biscuits.
4. Make a well in the center of the mixture and pour in the cold buttermilk. Stir until just combined, being careful not to overmix. Tip: Overmixing can lead to tough biscuits.
5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself a few times to create layers, then pat down to 1-inch thickness again.
6. Using a 2-inch round cutter, cut out biscuits and place them on the prepared baking sheet. Tip: Press straight down without twisting for the best rise.
7. Bake for 12-15 minutes, or until the biscuits are golden brown on top.

Golden and flaky, these biscuits have a delightful crunch on the outside with a soft, tender interior. The rosemary adds a subtle earthy flavor that pairs beautifully with a dollop of honey butter or alongside a hearty stew.

Gluten Free Buttermilk Biscuits with Jalapeno

Yesterday, I found myself craving something warm, flaky, and with a bit of a kick—something that would pair perfectly with my morning coffee. That’s when I decided to whip up a batch of gluten-free buttermilk biscuits with jalapeno, a recipe that’s become a staple in my kitchen for its simplicity and irresistible flavor.

Ingredients

• For the dough:
  • 2 cups gluten-free all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup buttermilk
  • 1 large jalapeno, finely diced

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. Add the cold, cubed butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the diced jalapeno, ensuring it’s evenly distributed throughout the mixture.
5. Make a well in the center of the mixture and pour in the buttermilk. Stir until just combined, being careful not to overmix.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
7. Using a 2-inch round cutter, cut out biscuits and place them on the prepared baking sheet. Re-roll the scraps to cut out more biscuits.
8. Bake for 12-15 minutes, or until the biscuits are golden brown on top.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.

Here’s a tip: For extra flaky biscuits, handle the dough as little as possible. Another tip: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tbsp of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes. Lastly, for a spicier kick, leave some of the jalapeno seeds in the dice.

Hot out of the oven, these biscuits are wonderfully tender with a slight crunch on the outside. The jalapeno adds a delightful heat that’s balanced by the richness of the butter. Serve them with a smear of honey butter for a sweet and spicy treat that’s sure to impress.

Gluten Free Buttermilk Biscuits with Pumpkin Spice

Gluten-free baking has always been a challenge for me, but when I stumbled upon this recipe for buttermilk biscuits with a twist of pumpkin spice, I knew I had to give it a try. There’s something about the combination of warm spices and the tangy buttermilk that makes these biscuits irresistible, especially on a chilly morning.

Ingredients

• For the dough:
  • 2 cups gluten-free all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pumpkin spice
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup buttermilk, cold

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and pumpkin spice until well combined.
3. Add the cold, cubed butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
4. Make a well in the center of the mixture and pour in the cold buttermilk. Stir until just combined, being careful not to overmix.
5. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
6. Use a biscuit cutter to cut out biscuits, pressing straight down without twisting to ensure they rise evenly.
7. Place the biscuits on the prepared baking sheet, leaving about 1 inch between each.
8. Bake for 12-15 minutes, or until the biscuits are golden brown on top.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.

Flaky, tender, and with just the right amount of spice, these biscuits are perfect on their own or slathered with your favorite jam. For an extra indulgent treat, try them warm with a drizzle of honey or a dollop of whipped cream.

Gluten Free Buttermilk Biscuits with Almond Flour

There’s something incredibly comforting about biting into a warm, flaky biscuit, especially when it’s gluten-free and doesn’t compromise on taste or texture. I remember the first time I tried making these almond flour buttermilk biscuits; the kitchen smelled heavenly, and the result was so satisfying that they’ve become a staple in my home.

Ingredients

• For the dough:
  • 2 cups almond flour
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup cold unsalted butter, cubed
  • 1/2 cup buttermilk

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, tapioca flour, baking powder, and salt until well combined.
3. Add the cold cubed butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs. Tip: Keeping the butter cold is key to achieving flaky layers.
4. Pour in the buttermilk and stir until a soft dough forms. Be careful not to overmix. Tip: If the dough is too sticky, you can add a bit more almond flour, but do so sparingly.
5. Turn the dough onto a lightly floured surface (using almond flour) and gently pat it into a 1-inch thick circle.
6. Use a biscuit cutter or a glass to cut out biscuits, pressing straight down without twisting to ensure they rise evenly.
7. Place the biscuits on the prepared baking sheet, leaving some space between each. Bake for 15-20 minutes, or until golden brown. Tip: For extra browning, you can brush the tops with a little buttermilk before baking.

Warm from the oven, these biscuits are wonderfully tender with a slight nuttiness from the almond flour. Serve them with a dollop of honey butter or alongside your favorite soup for a cozy meal.

Gluten Free Buttermilk Biscuits with Coconut Flour

Nothing beats the comfort of biting into a warm, flaky biscuit, especially when it’s gluten-free and just as delicious as the traditional version. I stumbled upon this recipe during a weekend brunch experiment, aiming to cater to my gluten-intolerant friends without compromising on taste or texture. The result? These heavenly gluten-free buttermilk biscuits made with coconut flour that are so good, they’ve become a staple in my kitchen.

Ingredients

• For the dough:
  • 1 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup cold unsalted butter, cubed
  • 1 cup buttermilk
  • 1 large egg

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the coconut flour, tapioca flour, baking powder, baking soda, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the buttermilk and egg. Pour this mixture into the dry ingredients and stir until just combined. Tip: Don’t overmix to ensure your biscuits stay tender.
5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself a few times to create layers, then pat down to 1-inch thickness again.
6. Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet. Tip: For taller biscuits, place them close together on the baking sheet.
7. Bake for 12-15 minutes, or until the biscuits are golden brown on top. Tip: Check at the 12-minute mark to prevent overbaking.

You’ll love the light, fluffy texture and the subtle sweetness the coconut flour adds to these biscuits. Serve them warm with a dollop of honey butter or use them as the base for a breakfast sandwich for a delightful morning treat.

Conclusion

Outstanding in every way, this roundup of 12 Fluffy Gluten Free Buttermilk Biscuits offers something for everyone, from beginners to seasoned bakers. Each recipe promises delicious, tender biscuits that no one will guess are gluten-free. We invite you to try these delights, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!