Buttermilk Biscuits (Gluten Free)

This recipe can be found on our bags of Gluten Free 1-to-1 Baking Flour.

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Votes: 593
Rating: 3.06
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Servings 6servings
Prep Time 15minutes
Cook Time 18minutes
Passive Time 5minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 593
Rating: 3.06
You:
Rate this recipe!
Servings 6servings
Prep Time 15minutes
Cook Time 18minutes
Passive Time 5minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 450° F. Line a baking sheet with parchment paper.
  2. Whisk together flour, baking powder, baking soda, sugar and salt in a large bowl. Cut in butter with a pastry blender until texture resembles small pebbles.
  3. In a small bowl, whisk together eggs and 3/4 cup buttermilk. Make a well in the center of the flour mixture and pour in the eggs and buttermilk. Stir until a soft dough forms. Dough will be slightly wet.
  4. Turn dough out onto a large piece of plastic wrap. Cover with another large piece of plastic wrap and roll or pat dough to 1/2 inch thick. Remove top piece of plastic wrap. Fold dough in half, then fold in half again. Cover dough with plastic wrap and roll or pat to 1 inch thick. Remove top piece of plastic wrap. Cut dough with 3-inch round biscuit cutter, pressing straight down (don't twist). If dough sticks, dip the cutter into gluten free flour between each biscuit.
  5. Place biscuits close together on the prepared baking sheet. Brush with remaining 1 Tbsp buttermilk. Bake for 18 minutes, or until tops are golden brown. Remove from oven and cool on baking sheet for 5 minutes.
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Recipe Comments

13 thoughts on “Buttermilk Biscuits (Gluten Free)

  1. Joan Daniels

    I used 1 egg instead of 2, milk with the juice one half of an orange (this can be with the juice of a half of a lemon or 1 TSP of vintage per cup of liquid, this make a great substitute for buttermilk) instead of buttermilk. I squeezed the orange into a measuring cup and then I added the milk to get the right amount of liquid. You will have to add a little extra milk if you use 1 less egg, like a 1/8 of a cup more liquid either milk or juice, I used 2 tablespoons of sugar instead of 2 teaspoons plus I added 1 1/2 teaspoons of Xanthan Gum.

    I have found with this gluten free flour that you need to add more flavoring because the flour has such an intense flavor. It needs to be drowned out a little to give it more the gluten flour flavoring. So when baking with it, I always add extra flavoring. Like a little extra sugar, butter or vanilla extract, etc. or whatever the flavorings are, add extra. Instead the teaspoon required I will add an extra teaspoon or tablespoon. Just use your sense of taste to get it to be how you would want it to taste to get the desired result.

    Reply
  2. Gluten Free Mom

    I tried making these this morning for breakfast. My son didn’t like them at all. I felt they were just okay. The flavour of the GF flour is very strong, and a little gritty – though less so than with other blends. The dough was so sticky that I couldn’t cut it with a biscuit cutter or a knife dipped in flour. I ended up doing drop biscuits. They rose nicely and look tasty, but are lacking. They might work best with additional flavourings added, like onion powder or cheese and chives. I will modify the recipe and try them again sometime.

    Reply
  3. Robyn

    This recipe calls for the “1-to-1 Baking Flour” NOT the “All Purpose Baking Flour” which has an exorbitant amount of nasty-tasting garbanzo bean flour. The “1-to-1 Baking Flour” is much, much closer to your run-of-the-mill non GF flour. So disregard the last two reviews entirely. DO NOT ADD ANY XANTHAN GUM. There is plenty in the “1-to-1 Baking Flour” already.

    I’ve made biscuits before (GF and non-GF) and I made this on a whim. They were DELICIOUS.

    Here are a few tips to get the most out of this recipe:

    1) If you don’t have a pastry cutter, cut the butter into small pieces. When you combine with the flour, squeeze each individual piece between your fingers. Repeat the process until the flour is mixed thoroughly and “small pebbles” form.

    2) After you add the buttermilk and create the complete dough, refrigerate it 30-60 minutes. This makes it easier to fold.

    3) As long as you have a sterilized, non-porous surface in your kitchen, you can disregard putting plastic wrap under the dough when rolling it out. Sprinkle some flour on the surface and roll it out. You can either use a piece of plastic wrap on top of the dough or not. Just make sure to keep sprinkling flour so it doesn’t stick to the roller.

    4) KEEP FOLDING AND ROLLING. To get flaky, layered biscuits, you need to fold and roll much more than what this recipe calls for. Fold and roll 5-6 times. Don’t crumble the dough.

    5) Freeze your cut biscuits before baking on a cooking sheet in a single layer overnight. After that, put them in a freezer bag to store. You should be able to cook them at regular time straight from frozen. I find my biscuits come out better if I freeze them first, but that might just be superstition.

    Hope that helped anyone who was wondering.

    Reply
    1. Karon

      Thank you for clarifying concerns voiced in the first two comments. I just bought the 1 to 1 baking mix to try and was hoping for a good, versatile baking blend. I’ll try this recipe soon and I appreciate the freezer hints also.

      Reply
  4. Tiffany S.

    I just made these biscuits and they actually came out better than I expected. I wanted to make extra because I planned to freeze them and pull them out as needed, and if you plan on doubling the recipe, know that you will need to buy two bags of the 1-1 flour. With only 4 cups of flour I did some math and used approximate amounts and used 4 eggs.
    The texture of these is fantastic, and with the tip of freezing them before baking that I found here and on other websites, they rose better than other biscuits I have made in the past. I will say they had a definitely grainy flavor to them, but we had them with dinner and that flavor totally disappeared with other food accompanying it. Even my picky husband really enjoyed them!

    Reply
  5. Dee

    I thought they were wonderful! I made them for my birthday. I added a little extra sugar and they made the most wonderful strawberry shortcakes! My grandma would have been proud.

    Reply
    1. recipe specialist

      Hi Gwen,
      This recipe will make 6 biscuits if you are using the same size cutter called for in the recipe ( 3″).

      Reply
  6. Natasha

    I followed this recipe to a T and the mixture came out as batter. Not dough at all. I used the 3/4 cup buttermilk and 2 eggs- but maybe that needs to be cut down? I can’t work with this at all.

    Reply
  7. Paul

    I added a package of unflavored gelatin and a tablespoon of apple cider vinegar. The vinegar went into the egg mixture. Also, make sure to warm your eggs to room temperature. I also mill my own rice flour and added 1/2 cup. Doing that and following Robyn’s advice, they turned out great!

    Reply
  8. Erica

    Followed the recipe EXACTLY and they turned out delicious! Crispy outside and flakey/soft inside. I have been gluten free for 2 years and had given up on trying to master gluten free baking. Gave it another go when I was craving busicuits and I’m glad I did! I will be eating mine with homemade soup 🙂

    Reply
  9. Angela

    I modified these to be dairy free as well and they still came out perfect! Loved them and will be making more and freezing.

    Reply
  10. Shelly

    These biscuit are absolutely wonderful!!! I didnt have buttermilk so I used some canned coconut milk in its place. It wasnt enough liquid so I had to use a little extra coconut milk. The texture and flavor were absolutely perfect!!!

    Reply

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