There is something special about baking a fresh batch of gluten free buttermilk biscuits at home. The smell of butter filling the kitchen, the golden tops straight from the oven, and the soft layers inside make these biscuits perfect for almost any meal. I enjoy making this recipe whenever I want warm, comforting bread that tastes homemade without being difficult to prepare.

These biscuits are light, tender, and fluffy with a rich buttery flavor. Even though they are made without gluten, they have a texture that is soft rather than dry or crumbly. Every bite has a delicate crumb with a slightly crisp outside that makes them hard to resist while they are still warm.

The secret to getting bakery-style biscuits at home is paying attention to a few simple techniques. Using very cold ingredients, handling the dough gently, and allowing enough chilling time all help create biscuits that rise beautifully during baking. Although the process includes a few resting periods, the actual preparation is simple and easy to follow.

Why This Recipe Works

This recipe has become one of my favorite homemade biscuit recipes because it delivers consistent results every time. The combination of butter, buttermilk, and the right amount of leavening gives the biscuits plenty of height while keeping the inside soft and moist.

Here are a few reasons why this recipe works so well:

• Soft and fluffy texture
• Rich buttery flavor
• Beautiful golden tops
• Easy ingredients
• Perfect for breakfast, lunch, or dinner
• Freezes well for later use
• Great for both sweet and savory meals

Instead of becoming dense, these biscuits stay light with tender layers that pull apart easily.

Ingredients

To achieve the best texture, each ingredient plays an important role. The ingredient list should remain exactly as written because every item contributes to the final result.

You will need:

• 4 cups (560g) Kim’s all purpose gluten free flour blend (a store bought blend may be substituted, but hasn’t been tested)
• 4 tbsp (45g) baking powder
• 1 tsp (6g) salt
• 1 tsp (4g) baking soda
• 3 sticks (339g) butter, cold and cut into ¼-inch thick slices
• 2 large eggs, cold
• 1¾ cups (420g) buttermilk, cold (full fat buttermilk works best. If using reduced-fat or fat-free buttermilk, use only enough to create a sticky dough.)
• 2 tbsp (28g) butter, melted

Understanding the Ingredients

Gluten Free Flour Blend

A good gluten free flour blend creates the structure needed for soft biscuits. It allows the dough to hold together while remaining light after baking.

Baking Powder

This recipe uses a generous amount of baking powder because it provides most of the lift. It helps the biscuits rise tall and creates the fluffy texture everyone wants.

Baking Soda

Baking soda works together with the buttermilk to improve the rise and create a lighter crumb.

Salt

Although only a small amount is used, salt balances the buttery richness and enhances the overall flavor.

Cold Butter

Butter is the ingredient that creates flaky layers. Small pieces of butter remain throughout the dough, and when baked, they melt to form tender pockets inside each biscuit.

Keeping the butter cold is one of the most important parts of the recipe.

Eggs

Cold eggs provide structure while helping bind the dough together. They also contribute richness and softness.

Buttermilk

Buttermilk adds moisture and gives the biscuits their classic flavor. It reacts with the baking soda to make the biscuits rise even higher while keeping the inside tender.

Melted Butter

Brushing melted butter over the biscuits before baking gives the tops a rich golden color. A second brush after baking adds extra flavor and a beautiful finish.

Preparing the Dough

Making biscuit dough is simple, but taking your time produces the best results.

Step 1: Mix the Dry Ingredients

Place the gluten free flour blend, baking powder, baking soda, and salt into a large mixing bowl.

Whisk everything together until the ingredients are evenly combined. This step ensures every biscuit rises evenly.

Step 2: Add the Butter

Add the cold butter slices to the flour mixture.

Using your fingertips or a pastry cutter, gently flatten and rub each piece of butter into the flour.

Continue until the butter pieces are about the size of small peas.

Do not overwork the butter because visible pieces are exactly what create soft, flaky layers after baking.

Step 3: Combine the Wet Ingredients

In a measuring cup or medium bowl, whisk together the cold eggs and cold buttermilk until fully mixed.

Pour the liquid mixture into the flour mixture.

Using a spoon, stir gently until everything comes together into a sticky, wet dough.

Avoid adding extra flour even if the dough seems softer than expected. A slightly sticky dough is the key to producing moist biscuits.

Chill the Dough

Once the dough is mixed, cover the bowl tightly.

Transfer it to the refrigerator and allow it to chill for at least 30 minutes. If needed, it can remain refrigerated overnight.

This resting time is important because it firms the butter and allows the flour to fully absorb the moisture. Chilling also makes the dough much easier to handle during shaping while helping the biscuits bake with taller layers and a lighter texture.

Once the dough has chilled, it is ready to be shaped into biscuits. This stage is where gentle handling makes the biggest difference. The dough should feel cool, soft, and slightly sticky, but it should hold together well. Resist the temptation to knead it too much because overworking the dough can reduce the light texture that makes these biscuits so enjoyable.

Shaping the Biscuits

Prepare Your Work Surface

Lightly dust your work surface with a small amount of gluten free flour. Transfer the chilled dough onto the surface and gently bring it together with your hands.

Knead the dough only a few times until it forms a smooth, even ball. There is no need to work it for long. A few gentle folds are enough to help the dough hold its shape while keeping the biscuits soft.

Roll the Dough

Using your hands or a rolling pin, gently pat or roll the dough until it is about 1 inch thick.

This thickness is one of the keys to tall, fluffy biscuits. Although a thicker dough produces fewer biscuits, each one bakes up with an impressive height and soft interior.

Cut the Biscuits

Lightly flour a biscuit cutter before cutting.

Press the cutter straight down through the dough without twisting it. Twisting can seal the edges, making it harder for the biscuits to rise evenly.

Continue cutting until all the dough has been used. Gather the remaining dough carefully, press it together gently, and cut additional biscuits.

Prepare for Baking

Grease a 9 x 13-inch baking pan or a similar-sized baking sheet.

Arrange the biscuits so they sit side by side and lightly touch each other. Keeping them close together encourages them to rise upward instead of spreading outward.

Place the pan in the refrigerator while the oven preheats to 400°F (200°C).

Allowing the shaped biscuits to chill again helps the butter become firm before baking. This simple step creates lighter biscuits with beautiful layers.

Once the oven reaches temperature, brush the tops generously with the melted butter.

Baking the Biscuits

Bake the biscuits for 30–35 minutes, or until they are lightly golden brown and have risen well.

During baking, the butter melts into the dough while the baking powder and baking soda create steam and lift. This produces biscuits with crisp golden tops and soft, airy centers.

After removing the biscuits from the oven, brush them with another light coating of melted butter if desired. This gives them an attractive shine while adding even more buttery flavor.

Allow the biscuits to cool for about 5–10 minutes before serving. They are best enjoyed while still warm.

Serving Ideas

These homemade gluten free buttermilk biscuits are incredibly versatile and can be enjoyed in many different ways throughout the day.

Some favorite serving ideas include:

• Serve warm with butter.
• Add butter and your favorite fruit jam.
• Top with clotted cream and jam for a simple treat.
• Use as the base for a breakfast sandwich with sausage.
• Fill with bacon, egg, and cheese.
• Make a crispy fried chicken biscuit sandwich.
• Serve alongside fried chicken for a comforting meal.
• Split open and cover with sausage gravy.
• Enjoy with soups, stews, or hearty dinners.
• Serve with scrambled eggs for breakfast.
• Drizzle with honey for a lightly sweet option.

No matter how they are served, these biscuits have a soft texture that pairs well with both sweet and savory flavors.

Helpful Tips for Success

A few small techniques can make a noticeable difference in the finished biscuits.

Keep Everything Cold

Use cold butter, cold eggs, and cold buttermilk straight from the refrigerator.

Cold ingredients create steam during baking, helping the biscuits become light and flaky.

Don’t Overmix

Mix only until the dough comes together.

Overmixing can make the biscuits heavier instead of soft and tender.

Knead Gently

After chilling, knead the dough only enough to bring it together.

Gentle handling helps preserve the buttery layers.

Make the Dough One Inch Thick

A thicker dough produces taller biscuits with soft centers.

Keeping the dough close to one inch thick gives the best results.

Chill Before Baking

Once the biscuits are cut, refrigerate them while the oven heats.

This extra chilling time keeps the butter cold and improves the rise.

Brush with Butter

Brushing melted butter over the biscuits before baking creates an even golden color.

Adding another light coating after baking gives extra flavor and keeps the tops soft.

Storing Leftovers

If you have leftover biscuits, allow them to cool completely before storing.

Place them in an airtight container and keep them at room temperature for up to two days.

For longer storage, refrigerate them and warm gently before serving.

Freezing Instructions

These biscuits freeze very well, making them a convenient option for busy days.

Once completely cooled, place the biscuits into a freezer-safe storage bag. Remove as much air as possible before sealing the bag to help maintain freshness.

Store them in the freezer for up to 3 months.

When ready to enjoy, thaw at room temperature or warm in the oven until heated through.