Fluffy & Buttery Gluten-Free Biscuits
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Mile-high, flaky, buttery gluten-free biscuits that don't crumble when you butter them. Only 6 ingredients and ready in 30 minutes!
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The Secret to Flaky GF Biscuits
Gluten-free baking often yields heavy, dense results. For biscuits, that means hockey pucks instead of flaky, buttery layers.
The secret to getting gorgeous, distinct layers in a gluten-free biscuit isn't just about the flour—it's about temperature and technique. These biscuits achieve a towering height and incredible flakiness by grating freezing cold butter and using a classic folding method.
Why This Recipe Works
The Ingredients (And Why Each One Matters)
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Expert Tips for Perfect Results
Easy Ingredient Swaps
If you are cooking a big hearty breakfast, serve these next to some Gluffy GF Pancakes!
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Storage & Reheating
Biscuits are always best the day they are made. However, you can freeze leftover biscuits in an airtight bag. To reheat, wrap a frozen biscuit in foil and bake at 350°F for 10-15 minutes until warmed through. This keeps them perfectly soft inside.
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FAQs
Why did my biscuits turn out flat?
Your butter might have gotten too warm, or your baking powder is expired. Always use ice-cold butter!
Can I make these drop biscuits instead?
Yes! If you don't care about the flaky layers, just add an extra 2 tbsp of buttermilk to make the dough wetter, and drop spoonfuls onto the baking sheet.
Why are my biscuits crumbly?
If you used a flour blend without xanthan gum, they will fall apart. Also, ensure you measured your flour correctly by spooning and leveling, not packing it in.
Fluffy & Buttery Gluten-Free Biscuits
Mile-high, flaky, buttery gluten-free biscuits that don't crumble when you butter them. Only 6 ingredients and ready in 30 minutes!
Ingredients
- 2 cups Gluten-Free 1-to-1 Baking Flour
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1 tbsp Sugar
- 1/2 cup Cold Unsalted Butter (grated)
- 3/4 cup Cold Buttermilk
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the GF flour, baking powder, salt, and sugar.
Take your freezing cold butter and grate it using a cheese grater directly into the flour mixture.
Toss the butter shreds in the flour until coated. Do not squish the butter with your warm hands!
Make a well in the center and pour in the cold buttermilk. Stir gently with a fork just until a shaggy dough forms.
Turn the dough out onto a lightly floured surface. Pat it into a rectangle.
Fold the dough in half over itself like a letter, then pat it down again. Repeat this folding process 4 times (this creates the flaky layers!).
Pat the dough out to 1-inch thickness. Use a biscuit cutter to cut out rounds, pressing straight down without twisting.
Place the biscuits close to each other on the baking sheet so they touch slightly (this helps them rise upward).
Bake for 12-15 minutes until golden brown on top.
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