The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Why You’ll Love these Fluffy Gluten-Free Buttermilk Biscuits
Even though gluten-free baking can feel like walking a tightrope, these buttermilk biscuits prove you don’t need to sacrifice fluff for dietary freedom.
I’m talking tall, tender layers that split apart perfectly for honey or jam. The secret? Cold butter and that genius fold-and-roll technique that creates buttery pockets throughout.
Plus, you can use either buttermilk or sour cream — whatever’s sitting in your fridge works beautifully. These biscuits rise like champions, with golden tops that practically beg for a pat of melted butter.
Forty minutes from start to finish, and nobody will guess they’re gluten-free.
Ingredients for Fluffy Gluten-Free Buttermilk Biscuits
Getting these biscuits right starts with having the right players on your team, and honestly, the ingredient list is invigoratingly short. No fancy pantry spelunking required — just solid basics that work together like they were meant to be friends.
Ingredients:
- 2 1/2 cups gluten-free all-purpose flour (320g)
- 4 teaspoons baking powder (16g)
- 1/2 teaspoon baking soda (3g)
- 1 teaspoon kosher salt (5g)
- 1/4 cup granulated sugar (50g)
- 1/2 cup cold unsalted butter, cubed (113g)
- 1 cup full-fat sour cream or buttermilk, cold (230g)
- Optional: 2 tablespoons melted butter for brushing (30g)
Temperature is your secret weapon here — and I mean cold, cold, cold. That butter needs to come straight from the fridge and get cubed up right before you use it. Same goes for your sour cream or buttermilk. Room temperature dairy will give you dense hockey pucks instead of fluffy clouds. I always cube my butter first, then pop it back in the fridge while I measure everything else. The gluten-free flour blend matters too — stick with a good all-purpose mix that already has xanthan gum included, because we need that binding power to mimic what gluten would normally do. And hey, don’t skip that optional melted butter at the end. It’s the difference between “these are pretty good” and “holy cow, pass me another one.”
How to Make these Fluffy Gluten-Free Buttermilk Biscuits
The magic starts with preheating your oven to 425°F (220°C) and getting your dry ingredients cozy together. In a large bowl, whisk together 2 1/2 cups gluten-free all-purpose flour (320g), 4 teaspoons baking powder (16g), 1/2 teaspoon baking soda (3g), 1 teaspoon kosher salt (5g), and 1/4 cup granulated sugar (50g).
Now comes the fun part — cutting in that 1/2 cup cold unsalted butter (113g) until the mixture looks like coarse crumbs with some pea-sized butter chunks still hanging around. I use a pastry cutter, but two forks or even clean fingers work just fine. Those butter pieces are going to steam in the oven and create those beautiful, flaky layers we’re after.
Pour in 1 cup full-fat sour cream or buttermilk (230g) — make sure it’s cold — and stir just until a shaggy dough comes together. Don’t overthink this step; gluten-free dough is more forgiving than you’d expect, but we still don’t want to overwork it.
Turn the dough out onto a lightly floured surface and gently roll it to about 3/4 to 1 inch thick. Here’s where it gets interesting: fold the dough in half, then roll it out again. Repeat this fold-and-roll dance twice more. This creates layers without the gluten structure, giving us that tender, flaky texture.
Cut your biscuits straight down with a sharp biscuit cutter or glass — no twisting, which can seal the edges and prevent proper rising. Place them on a baking sheet and pop them in the fridge for 10 minutes. Trust me on this chilling step.
Bake for 15-20 minutes until the tops are gorgeously golden brown. The moment they come out of the oven, brush them with 2 tablespoons melted butter (30g) if you’re feeling indulgent — which you absolutely should be.
The butter soaks right into that warm surface and adds an extra layer of richness that makes these biscuits completely irresistible. Let them cool for just a few minutes before diving in, because molten biscuit filling will definitely burn your tongue, and we’ve all been there. If you enjoy making gluten-free baked goods regularly, consider investing in a gluten-free bread machine to expand your homemade options beyond just biscuits.
Substitutions & Variations
While this recipe is pretty forgiving as written, I know everyone’s pantry and dietary needs look a little different, so let’s talk swaps that actually work.
Can’t find buttermilk? Regular milk with a splash of lemon juice does the trick. The sour cream’s my secret weapon for extra tenderness, but buttermilk works beautifully too.
For dairy-free versions, cold vegan butter and plant-based buttermilk keep things flaky.
Want savory biscuits? Skip the sugar and add herbs, garlic powder, or shredded cheese.
Sweet tooth calling? Extra sugar plus cinnamon makes breakfast-worthy treats.
What to Serve with Fluffy Gluten-Free Buttermilk Biscuits
Now that you’ve got these golden, fluffy biscuits coming out of the oven, let’s talk about all the delicious ways to enjoy them. I love slathering them with butter and honey for that classic comfort.
They’re perfect for breakfast sandwiches — scrambled eggs, cheese, maybe some crispy bacon. For dinner, serve them alongside fried chicken or a hearty stew.
Sweet tooth calling? Try jam, maple syrup, or even fresh berries with whipped cream. Honestly, these biscuits are so versatile, you can’t really go wrong. They’ll disappear fast no matter what you pair them with.
Final Thoughts
Honestly, these gluten-free buttermilk biscuits have completely changed my mind about what’s possible without wheat flour.
They’re genuinely fluffy, buttery, and satisfying — no compromises needed. The key’s keeping everything cold and not overthinking the process.
Sure, gluten-free baking can feel intimidating, but this recipe proves it doesn’t have to be complicated.
I love how these biscuits work for any meal, from breakfast with honey to dinner alongside soup. They freeze beautifully too, so I always make extra.
Trust the process, embrace the slight stickiness of the dough, and you’ll have biscuits that’ll impress everyone.
