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A baking pan of Buttermilk Biscuits with oven mitts at the side.

📋 Gluten Free Buttermilk Biscuits

These fluffy, buttermilk biscuits are made with individual gluten free flours. This gives cooks more options if you need to accommodate other dietary restrictions or enjoy tweaking recipes to perfection. Either way, serve them warm with a bowl of soup and make them often.
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Course: Baking
Cuisine: Canadian
Keyword: buttermilk biscuits
Servings: 8 biscuits
Author: Cinde Little

Ingredients

DRY INGREDIENTS

  • 1 cup tapioca starch (140g)
  • ½ cup sweet rice flour (60g)
  • ½ cup white rice flour (60g)
  • ½ cup potato starch (80g)
  • ½ cup cornstarch (70g)
  • 1½ teaspoon xanthan gum
  • 4 teaspoon baking powder
  • 1½ teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon salt

WET INGREDIENTS

  • 5 tablespoon cold vegetable shortening, cut in cubes (70g)
  • 4 tablespoon cold butter, cut in cubes (56g)
  • 1½ cup buttermilk

Instructions

  • Preheat oven to 425°F. Line a baking sheet with parchment paper.
  • Combine dry ingredients in a medium bowl and stir to mix evenly.
  • Put dry ingredients in a food processor with a pastry blade. Add the butter and shortening and process to a coarse mixture. This can also be done by hand with a pastry cutter.
  • Add buttermilk and process or stir until combined. It will be a wet, sticky mixture. Proceed using one of the following 3 methods.

DROP METHOD

  • Grab some dough with a large spoon and use the back of another spoon to 'drop' the dough onto the baking sheet placing them about 2-inches apart.

SCOOP METHOD

  • Using a portion scoop measure dough and release onto prepared baking sheet about 2-inches apart.

CUT METHOD

  • Turn dough onto prepared baking sheet and shape into a rectangle or circle with your hands. Use sweet rice flour if needed to work with the dough. Cut into rectangles or triangles using a spreader or knife. Separate biscuits slightly before baking.

BAKING

  • Bake in 425°F oven 12-15 minutes until bottom and top are nicely browned.* Let cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely at least 10 minutes.**
  • For a softer biscuit place them close together, for more of a crust on the sides place biscuits 2 inches apart. Makes 8.

Notes

*If your baking browns on the bottom but is not cooked through double up the pan next time.
**Gluten free baked goods require a longer cooling time for the structure to form. The best way to learn how long your baking needs to cool it to taste it. If it tastes gummy or under done wait 5 more minutes and taste it again. Keep good notes!