Buttermilk Gluten Free Biscuit Recipe

Top down view of biscuits in a cast iron skillet, condiments on the table, a wooden cutting board, and serving utensils on a gray and white marble surface.

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5 — Votes 4 votes

Buttermilk Gluten Free Biscuit Recipe

Soft, buttery, fluffy, flaky, buttermilk biscuits that melt in your mouth and will satisfy your every biscuit craving.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings: servings

Author: Lindsay Bare

Ingredients

4 cups gluten-free all-purpose flour plus ½ cup for shaping (We recommend King Arthur Measure for Measure)
6 tablespoons sugar
4 teaspoons baking powder
2 teaspoons Kosher salt
10 tablespoons butter, very cold
2 cups full-fat buttermilk
1⅓ cups heavy cream
½ cup butter, melted, to finish
Flaky sea salt, to garnish

Instructions

Grate the cold butter and place it in the freezer, while you get everything else together. The extra cold butter creates steam pockets in the dough when baking and gives these biscuits a lovely, fluffy texture.
Preheat the oven to 425℉ and butter the bottom and sides of a 10-inch cast iron skillet. If you don’t have a cast iron skillet, you can also use a round baking pan.
Mix together the 4 cups of flour, sugar, baking powder, and salt.
Add the chilled butter to the dry ingredients and gently toss to distribute.
Pour the buttermilk and heavy cream into dry ingredients and gently stir until just barely combined.
Place the remaining ½ cup of flour in a bowl. Use a scoop, spoon, or a ½ cup measuring cup to shape the dough (you’ll want them to be a scant ½ cup in size). Place the dough into the bowl with the extra flour. Coat with a light dusting of flour. Gently shake off the excess flour, and place each biscuit tightly into the skillet. You’ll want them to be very close together with all sides touching.
Bake the biscuits for 35 minutes or until golden brown.
Pour the melted butter over the biscuits as soon as they are out of the oven, and sprinkle with flaky sea salt.
Serve and enjoy!

Notes

When it comes to storing (assuming you can resist the urge to gobble up these biscuits whole when they’re fresh out of the oven), you have several options. With each option, you want to make sure your biscuits are completely cooled, either in the pan or on a cooling rack, before storing.

Store on the counter: store in an airtight container or in a resealable bag (with as much air removed as possible) at room temperature. Stored on the counter, biscuits are best consumed within 1-2 days so that they don’t dry out.
Store in the fridge: store in an airtight container in the fridge for 3-5 days. If you really want to protect the biscuits from the cold air, you can individually wrap them in saran wrap or parchment paper before placing them in the container.
Store in the freezer: wrap each biscuit in saran wrap or parchment paper, then place in an airtight container or freezer bag (making sure to squeeze out any excess air), then store in the freezer for up to 3 months.

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