🧈 Classic Southern-Style Gluten-Free Buttermilk Biscuits
Flaky • Tender • Golden • Dairy-Free & Vegan Options Included
There’s nothing quite like a warm, freshly baked Southern biscuit. These Gluten-Free Buttermilk Biscuits are everything a classic biscuit should be — flaky on the outside, soft and tender inside, and kissed with tangy buttermilk flavor. They’re the kind of biscuits that bring to mind front porches, cast iron pans, and slow Sunday mornings.
Even better? This recipe includes simple swaps for dairy-free and vegan versions, so everyone can enjoy that same comforting, homemade goodness.
Whether served with butter and jam, smothered in gravy, or alongside your favorite meal, these biscuits deliver true Southern comfort — without the gluten.
⏱ Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: 30 minutes
- Servings: 12 biscuits
- Calories: 143 kcal per biscuit
🌟 Why You’ll Love This Recipe
✔ Perfectly flaky texture
✔ Tender, soft interior
✔ Easy gluten-free recipe
✔ Customizable for dairy-free & vegan diets
✔ Ready in just 30 minutes
✔ Freezer-friendly
🧾 Ingredients
- 2 cups gluten-free all-purpose flour
- ½ teaspoon xanthan gum (omit if your blend already includes it)
- 1 tablespoon gluten-free baking powder
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 6 tablespoons unsalted butter, very cold
- 1 cup buttermilk (see substitute options below)
- 1 large egg
- 2 tablespoons gluten-free all-purpose flour (for shaping)
🥛 Buttermilk Substitutions
No buttermilk? No problem.
To make your own:
Add 1 tablespoon white vinegar or lemon juice to 1 cup milk. Let it sit in the refrigerator for 5–10 minutes until slightly thickened.
Dairy-Free Option:
Use almond, cashew, or coconut milk and follow the same vinegar/lemon juice method.
🧈 Dairy-Free & Vegan Options
- Replace butter with plant-based butter, shortening, or vegan spread.
- Replace egg with a gluten-free egg replacer.
You’ll still get soft, golden biscuits with excellent texture.
👩🍳 Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 450°F (232°C).
Lightly grease a cast iron skillet or baking sheet.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together:
- Gluten-free flour
- Baking powder
- Sugar
- Salt
- Xanthan gum (if needed)
Whisk thoroughly to evenly distribute ingredients.
Tip: Not all gluten-free flour blends behave the same. Some may absorb more moisture than others.
Step 3: Prepare the Butter
Cut butter into small cubes and place in the freezer for 10 minutes. Cold butter is essential for flaky layers.
Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles small peas.
Why this matters: Small butter pockets melt in the oven, creating flaky layers.
Step 4: Add Wet Ingredients
Whisk the egg into the cold buttermilk.
Pour into the flour mixture.
Gently stir until a soft, slightly sticky dough forms.
⚠️ Do not overmix — overworking the dough leads to dense, tough biscuits.
Step 5: Fold the Dough (Do Not Roll)
Sprinkle 1 tablespoon flour onto parchment paper.
Place dough on top and lightly dust with remaining flour.
Gently fold the dough over itself twice. This creates natural layers without overworking.
Form into a round about:
- 7 inches wide
- 1 inch thick
Do not flatten too thin or your biscuits may turn out hard.
Step 6: Cut the Biscuits
Using a 2-inch biscuit cutter (or glass), cut straight down — do not twist. Twisting seals the edges and prevents proper rising.
Reform scraps gently and cut remaining biscuits.
Place biscuits close together on prepared pan (this helps them rise taller).
You should have about 12 biscuits.
Step 7: Bake
Bake for 15–20 minutes at 450°F.
Check at 15 minutes. Biscuits are done when:
- Tops are golden brown
- Edges are lightly crisp
Oven temperatures vary, so keep a close eye.
Step 8: Finish & Serve
Brush warm biscuits with melted butter (optional).
Serve warm and enjoy with:
- Butter and honey
- Jam or preserves
- Sausage gravy
- Fried chicken
- Soup or chili
They’re best enjoyed fresh and warm.
💡 Expert Tips for Success
- Always use cold butter.
- Avoid rolling out the dough — folding is key.
- Keep dough thick (1 inch) for tall biscuits.
- If using certain flour blends that contain sorghum flour, you may need an extra ½ cup flour for proper consistency.
❄️ Storage & Freezing
- Store in an airtight container for up to 3 days.
- Reheat in oven at 300°F for 5–7 minutes.
- Freeze baked biscuits for up to 2 months.
To freeze unbaked biscuits, freeze individually, then bake from frozen (add 2–3 extra minutes).
🥗 Nutrition Information (Per Biscuit)
| Nutrient | Amount |
|---|---|
| Calories | 143 kcal |
| Carbohydrates | 17 g |
| Protein | 3 g |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Cholesterol | 30 mg |
| Sodium | 270 mg |
| Potassium | 133 mg |
| Fiber | 2 g |
| Sugar | 3 g |
| Vitamin A | 230 IU |
| Calcium | 83 mg |
| Iron | 0.9 mg |
Nutrition values are approximate and may vary depending on ingredient substitutions.
🧡 Final Thoughts
These Southern-style gluten-free biscuits prove that you don’t need traditional flour to achieve that classic flaky texture and comforting flavor. With simple ingredients and a few key techniques, you can enjoy tender, golden biscuits fresh from the oven in just 30 minutes.
Whether you’re keeping it classic with buttermilk or choosing the dairy-free route, these biscuits deliver true homemade comfort — one warm, flaky bite at a time.
