5 Simple Steps to Make the Best Gluten Free Biscuit Recipe

Ever tried making a gluten free biscuit recipe and—well, you ended up with something closer to a hockey puck than a fluffy cloud? I’ve been there. With so many flour options, different brands (oof, don’t get me started on gritty textures), and tips out there, honestly, it’s just overwhelming. Sometimes, you just want a foolproof, cozy biscuit—crisp on the outside, soft in the middle, melts-butter-perfectly type of thing. If you’re feeling flustered, take a breath. I’ll walk you through the five steps to biscuit bliss, and you can check out a bunch more gluten-free recipes on my favorite collection when you’re finished.

How to Make Gluten-Free Buttermilk Biscuits Step by Step

Okay, so you want buttery, fluffy biscuits—none of that dry, crumbly stuff. First up: always use a good, all-purpose gluten-free flour blend. Seriously, don’t try to wing it with random rice or almond flour only (learned that the hard way). Measure your flour by spooning it into the cup, then level it off. Oh, and keep your butter cold. That’s my secret ingredient for biscuits that rise and get flaky. I cube mine and pop it back into the freezer for a few min if I’m distracted (read: always).

Mix your dry and wet ingredients separately so you don’t overwork the dough. Add the cold butter, use your hands or a pastry cutter—feels weird at first, but it works. Add your buttermilk and gently bring it all together (don’t manhandle it). Plop the dough on a floured surface, pat it down and cut your rounds—don’t twist, just straight up and down. Into the oven they go. Are you ready for the mind-blowing biscuit smell?

“These biscuits saved my Sunday brunch. Didn’t believe gluten free could taste this fluffy, but wow—I ate three in a row!” – Jamie, North Carolina

Gluten-Free Baking Tips

So here’s the deal: gluten free biscuit recipe isn’t just regular baking minus the wheat. The flour blend you use changes everything. And you’ll want fresh baking powder—if it’s older than six months, toss it (I know, but trust me). Xanthan gum is a game changer for structure, but not every blend needs it. My other weird but true tip: don’t skimp on the buttermilk. It gives that tender crumb and nice tang.

If the dough feels sticky, that’s good—a dry dough makes dense biscuits. Light hands and patience matter—don’t go kneading or cramming it together. Your oven has to be fully preheated, by the way, or your biscuits might sit and melt before rising. Pull them when the tops are golden. One more thing: if possible, bake on the middle rack—better for browning.

Which Gluten-Free Flour Blend Works Well for Biscuits?

Not all gluten-free flours are equal—no sir. Honestly, some taste like sand. I’ve tried a bunch, and the most reliable ones are the blends marked as “all-purpose” and labeled gluten-free. For a foolproof gluten free biscuit recipe, I like King Arthur or Bob’s Red Mill 1-to-1. They tend to have the best texture (trust me on this—I’ve done the taste tests). Some blends have xanthan gum in, some don’t—so check your bag. Add a bit if your blend doesn’t include it (usually half a teaspoon per cup of flour is plenty).

If you want to get all fancy, you can try making your own blend, but honestly, sometimes convenience wins. Save the experiments for a rainy weekend. Oh, and never use straight coconut flour for biscuits—talk about a dry disaster.

“After finally trying the King Arthur blend, I realized gluten free can be delicious and not chewy in a weird way.” – Maddie, Ohio

How to Store Gluten-Free Biscuits

If you’re like me and bake for, let’s say, more people than live in your house (or are just a biscuit fanatic), you’ll need to keep those fluffy goodies fresh. Here’s how:

• Let them cool completely before storing. If they’re even a little warm, you’ll get soggy biscuits—not fun.
• Store in an airtight container at room temp, max 2 days. Any longer? Toss them in the fridge.
• For longer storage, wrap in foil or plastic and freeze up to 2 months. To reheat, pop in a toaster oven—warmth brings them back to life.
• Now, don’t even think about microwaving unless you like chewy biscuits. To each their own, but…

More Buttery Flaky Bakes to Try

Got the biscuit bug? (It happens.) If you loved this gluten free biscuit recipe, you’ve gotta try a couple other flaky favorites. The gluten-free graham cracker crust is a total crowd-pleaser for cheesecakes or key lime pie—nobody knows it’s gluten free but you. For breakfast, I’m obsessed with breakfast casseroles—my favorite is naturally a good gluten-free breakfast casserole recipe. They are the kinda brunchy dish that, once you bring it to a potluck, you’ll never stop getting requests.

Craving something a bit snackier? Don’t skip gluten-free crackers and just dunk them in soup (seriously, best lunch ever). Biscuits, bakes, crackers—once you have the right flour blend, the world is your gluten-free oyster.

Common Questions

Why is my biscuit dough so sticky?
That’s normal! Sticky dough usually means tender biscuits. You can dust your hands and counter with a little extra gluten-free flour if it gets unmanageable, but don’t add too much or they’ll turn heavy.

Do I have to use buttermilk?
Not strictly, but it really adds flavor and helps the biscuits rise. If you’re in a pinch, mix regular milk with a splash of lemon juice and let it sit for a few minutes.

Can I freeze the dough?
Yep, you can cut out the biscuits and freeze them raw. Bake directly from the freezer and add a couple minutes to the time.

How do I get tall biscuits?
Don’t roll your dough too thin. Patting it about 1 inch thick is perfect. Also, don’t twist the cutter or glass when you cut biscuits—just go straight down.

What if I don’t have a biscuit cutter?
No biggie. Use the rim of a drinking glass, or even cut squares with a knife. No one’s judging.

Ready for Flaky, Gluten-Free Comfort?

So, the next time you’re craving that classic, melt-in-your-mouth biscuit experience, this gluten free biscuit recipe’s got your back. Just remember—go for blends like Bob’s or King Arthur, keep things cold, don’t overwork, and let your biscuits cool before stashing them away. For even more inspiration, check out these Gluten-Free Buttermilk Biscuits or my go-to Quick Buttery Flaky Gluten-Free Biscuits. Trust me, once you taste fluffy gluten free biscuits fresh from your own oven, you’ll never pine for the wheat-filled stuff again. You’ve totally got this!