Easy Gluten Free Biscuits

Satisfy all your biscuit cravings with these Gluten Free Biscuits. They’re surprisingly easy to make… no pastry cutter needed!

What I love about this recipe

I grew up eating flaky biscuits nearly every weekend. I remember enjoying them with sausage gravy, my grandad’s pear preserves, Golden Eagle syrup, and the list goes on… there really wasn’t a way to eat biscuits that I didn’t like.

But the quest for delicious and fluffy gluten-free biscuits has been fairly elusive over the years. My friend Gretchen has a wonderful grain-free biscuits recipe.

Seriously. Those are some delicious biscuits.

But they’re a little different than what you think of when you think of traditional biscuits. Undeniably delicious, but different.

So when I discovered how EASY it was to make homemade buttermilk biscuits using a kitchen hack of cold buttermilk and melted butter, I knew I wanted to try it in gf biscuits.

It didn’t work as well as I had hoped at first when I simply tried to sub-in gluten free flour (plus leavening) for the self-rising flour called for in the original recipe. But after tweaking the liquid to add in some half-and-half and subbing in a little arrowroot to lighten the flour, it worked! These are simple gluten-free biscuits that everyone can enjoy. 

Frequently Asked Questions about Gluten Free Biscuits

Why does the buttermilk have to be very cold? Is room temperature cool enough?

No, it’s not. This method of making biscuits only works well because you stir melted (but not hot) liquid butter into very cold buttermilk. In so doing, the butter should form little small pieces or beads of butter, which incorporate into dough in a way that produces a wonderful, tender biscuit texture.

If I don’t have arrowroot, can I use gluten free all purpose flour instead?

No. For best results use arrowroot to create tender biscuits. If you don’t have arrowroot, substitute cornstarch or potato starch. The first time I made these biscuits I did not use the arrowroot. They were too dense. The starchiness of the arrowroot helps lighten the biscuits.

Do I need to add any xanthan gum to this recipe since it’s gluten free?

Not if you use a blend that already has it. Those blends are usually labeled as measure-for-measure or cup-for-cup. If your gluten-free flour blend doesn’t have any gum, whisk in 1/4 teaspoon xanthan gum into the dry ingredients.

If I don’t have buttermilk, can I use regular milk?

My recommendation is to mix about 1/2 tablespoon of white vinegar or apple cider vinegar into whole milk and let stand about 10 minutes. Proceed with the recipe as directed.

Why does this biscuit recipe call for sugar when most biscuit recipes don’t?

I find gluten-free flour to have a slightly bitter taste at times. The addition of 1/4 cup sugar in this recipe masks it without making the biscuits overly sweet. 

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gluten free biscuits

Easy Gluten Free Biscuits

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  • Author: Regan at This Baking Life
  • Total Time: 55 minutes
  • Yield: 8 biscuits
  • Diet: Gluten Free


  • 1/2 cup very cold buttermilk
  • 1/2 cup very cold half-and-half
  • 1/2 cup salted butter, melted and cooled slightly
  • 1  1/2 cups measure-for-measure gluten-free flour blend
  • 1/2 cup arrowroot
  • 1/4 cup sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • Honey butter (optional)


  1. Place buttermilk and half-and-half in a medium bowl. Add melted butter to buttermilk mixture, stirring with a fork until butter forms small clumps. (If clumps do not form, the buttermilk mixture is not cold enough. Place in freezer until butter begins to solidify in small clumps, about 10 minutes.)
  2. Whisk together flour, arrowroot, sugar, baking powder, and salt in a large bowl. Add buttermilk mixture, and stir with a rubber spatula or wooden spoon until combined and no dry ingredients remain. Dough should be firm, but not too wet. (If dough is very wet, add more flour, 1 tablespoon at a time, stirring to combine, until dough is firm.) Cover with plastic wrap, and chill 20 minutes.
  3. Meanwhile, pre heat oven to 375 degrees F with oven rack in middle position. Line a baking sheet with parchment paper; set aside.
  4. Turn chilled biscuit dough out onto a lightly floured surface. Knead just until smooth, about 4 to 5 kneads. Pat into a 3/4-inch-thick circle. Using a round biscuit cutter or round cookie cutter, cut biscuits out. Knead any dough scraps, and cut into biscuits. Arrange biscuits on parchment-lined baking sheet.
  5. Bake in preheated oven until top of biscuits are golden brown, about 20 minutes baking time. Remove from oven, and brush top of each biscuit with honey butter, as desired.


These biscuits feel heavy when you pick them up. Don’t be alarmed. Once you cut into them, especially if they’re still warm, the inside should be tender and have that classic buttermilk biscuit taste. They don’t, however, hold up as well overnight. You can store in them in an airtight container in the ‘fridge and heat them up before serving. They will be a bit more crumbly, though, than when first made.

  • Prep Time: 35 min
  • Cook Time: 20 min
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

If you enjoyed this recipe, here are some others you’ll enjoy:

gluten free cranberry bread

Gluten Free Cranberry Orange Quick Bread

gluten free buttermilk cornbread

Gluten Free Buttermilk Cornbread Muffins

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