Tulo

Gluten Free Biscuits Recipe

A 1:1 gluten-free flour blend with xanthan gum already built in mimics the structure gluten normally provides, and keeping the butter and buttermilk cold means the fat stays in solid streaks through baking, which is what creates lift and flaky layers even without wheat flour.

Prep
15 min
Cook
16 min
Total
31 min
Servings
8

Ingredients

Servings8
  • 2 cups gluten-free 1:1 baking flour blend (with xanthan gum)
  • 1 tablespoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 1/2 cup unsalted butter, cold, cubed
  • 3/4 cup buttermilk, cold, plus extra for brushing

Nutrition per serving

Calories
243
Protein
2g
Carbs
32g
Fat
12g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
  2. 2In a large bowl, whisk together the gluten-free flour blend, baking powder, salt, and sugar.
  3. 3Add the cold cubed butter and work it into the flour with your fingers or a pastry cutter until the mixture looks like coarse crumbs with pea-sized bits of butter still visible.
  4. 4Pour in the cold buttermilk and stir with a fork just until the dough comes together; it will look shaggy and slightly wet, which is normal for gluten-free dough.
  5. 5Turn the dough out onto a piece of parchment dusted with gluten-free flour. Pat it into a 1-inch-thick round, don't knead it.
  6. 6Cut into 8 biscuits using a 2.5-inch round cutter, pressing straight down without twisting; gather the scraps and pat out once more for the last one or two.
  7. 7Arrange the biscuits on the prepared baking sheet with their sides touching.
  8. 8Brush the tops with a little extra buttermilk or melted butter.
  9. 9Bake for 14-18 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
  10. 10Let the biscuits cool on the pan for 5 minutes before serving warm.

Tips & variations

  • Freeze the cubed butter for 10 minutes before using it if the kitchen is warm; butter that softens too fast won't hold the distinct layers that make biscuits flaky.
  • Not all gluten-free 1:1 blends behave the same. Blends built mostly on rice flour and starch (like Bob's Red Mill 1:1 or King Arthur Measure for Measure) give the most reliable rise; almond- or coconut-flour-based blends will not work as a substitute here.
  • If the blend doesn't already contain xanthan gum, add 3/4 teaspoon to the dry ingredients or the dough will crumble apart when cut.
  • For cheddar-chive biscuits, fold in 3/4 cup shredded sharp cheddar and 2 tablespoons chopped chives after cutting in the butter.

Storage & reheating

Store cooled biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 350°F (175°C) oven for 8-10 minutes to re-crisp the exterior; microwaving works but softens the layers. To freeze, cut and arrange unbaked biscuits on a tray, freeze solid, then transfer to a freezer bag for up to 2 months; bake straight from frozen, adding 3-4 minutes to the bake time.

Tips from the Tulo kitchen

  • Measure the gluten-free flour by weight if possible; different blends pack into a measuring cup at different densities, and even a couple extra grams of flour can make the dough dry and crumbly.
  • Dip the biscuit cutter in a little extra flour between cuts so it doesn't drag and seal the edges shut, which stops the biscuits from rising evenly.

FAQ

Why are my gluten-free biscuits gummy in the middle?

This usually means the dough was underbaked or the butter and buttermilk weren't cold enough going into the oven. Check for doneness with a toothpick in the center, not just a golden top, since gluten-free crumb can look done on the outside before it's set inside.

Can I make these dairy-free?

Swap the buttermilk for a plant-based milk mixed with a tablespoon of lemon juice or vinegar (let it sit 5 minutes to curdle slightly), and use a cold vegan butter stick, not a spreadable tub butter, which contains too much water.

Do I need xanthan gum if my flour blend already includes it?

No, adding more on top of a blend that already contains it will make the dough gummy and rubbery. Check the ingredient label before adding extra.

Can I make the dough ahead of time?

Yes. Cut the biscuits and refrigerate them on the tray, covered, for up to 24 hours before baking, or freeze them unbaked for longer storage.

More recipes