Fluffy Gluten Free Buttermilk Biscuits

These gluten free buttermilk biscuits turned out amazing! Recently I developed a recipe for a substitute for Gluten Free Bisquick. While everyone really enjoys the recipe and has been raving about it, I found it a little too starchy. So, I improved upon the blend while creating this new gluten free buttermilk biscuits recipe. I used cornstarch as a base instead of potato starch and later added some additional potato starch. I was able to enjoy these biscuits without adding butter, straight from the oven. I hope you enjoy them as much we did.

English Version:

The English version of the American biscuit is called a scone. Scones tend to be heavier than the ideal American biscuit. In Great Britian, they enjoy their scones with clotted cream and jam  .

Clotted cream is similar to cream cheese but white in color and sweeter. It is high in fat similar to butter and cream cheese.

Fluffy Gluten Free Buttermilk Biscuits

Prep Time: 12 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: Makes 8 biscuits

Fluffy Gluten Free Buttermilk Biscuits

A recipe for fluffy gluten free buttermilk biscuits using only one flour and two starches that your gluten-eating friends would enjoy.


  • 1 cup white or brown rice flour
  • 1 cup cornstarch (or more potato starch)
  • 1/2 cup potato starch (or more cornstarch), plus more for dusting
  • 1 tablespoon granulated sugar
  • 4 teaspoons gluten-free baking powder
  • 2 teaspoons xanthan gum
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces (or dairy free margarine) (Earth Balance [vegan] or Smart Balance)
  • 2/3 cup hot buttermilk, heat to approximately 110°F (or dairy-free milk + 2 teaspoons vinegar)
  • 2 large eggs, lightly beaten, at room temperature (or 1/4 cup liquid from cannellini beans + 2 tablespoons butter/margarine/melted fat)
  • 2-1/2 tablespoons unsalted butter (or margarine), melted, for brushing


  1. Preheat the oven to 425°F.
  2. In a large bowl, whisk together the rice flour, cornstarch, potato starch, sugar, baking powder, xanthan gum, and salt.
  3. Using a pastry cutter or two knives, cut the butter into the flour mixture until fine crumbs form.
  4. Slowly pour the hot buttermilk into dry mixture.
  5. Pour the eggs into the dough and stir to combine; set aside for 10 minutes.
  6. Either distribute the dough among ungreased muffin tins; drop 1/4 cup mounds onto an ungreased baking sheet; or pat gently onto a starch-dusted surface, and cut with a 2-inch starch-dusted biscuit cutter or glass. If you roll them out, be sure to keep the dough high. They do not rise that much. Cut out only 6, reroll the dough and cut out 2 more.
  7. Bake the biscuits for 7 minutes. Brush the tops with melted butter. Continue baking for an additional 5 to 8 minutes. Serve immediately or same day. Wrap and freeze leftovers. Defrost at room temperature and reheat in a preheated 350°F oven until thoroughly warm.


I basted the melted butter over the last 3 minutes of baking which did not make the biscuits brown enough. I suggest to baste them sooner.

For a crunchy bottom, place the baking sheet in the oven when you preheat it.

*To make homemade buttermilk, combine 1 tablespoon apple cider vinegar with enough milk or dairy-free milk to make one cup. Set it aside for 15 minutes or until thick. If the milk does not become as thick as regular buttermilk use a little less than called for in the recipe.

27 Replies to “Fluffy Gluten Free Buttermilk Biscuits”

  1. I’ve tried other GF biscuit recipes but was disappointed. I ran across yours from your ‘Improved Fluffy Gluten Free Buttermilk Biscuits article’ and made them this morning. They tasted really good but weren’t quite as high as I would like them to be. Next time I will pat the dough out a bit thicker. In the article about the “improved” recipe you wrote that you increased the baking powder from 4 to 5 teaspoons but the recipe above calls for 4 teaspoons. I had forgotten about that and used the 4 called for in this recipe. I mention it in case you want to make a correction.

    Thank you for sharing your recipes online.

    1. Ronalyn,

      I’m glad that you enjoyed them. I’m going to have to state how high to make the dough before cutting them out.

      When I had several of my recipe testers, test this recipe for my upcoming cookbook, one person mentioned that they were a little dry. Others didn’t make them thick them thick enough. The cookbook version is updated with a reduction in baking powder. I changed this one to reflect that. You see, baking powder makes biscuit a bit drier the more you add. You have to find out what is right for your tastes.


  2. After a recent recommendation by our naturopath to remove grains from our son’s diet, I’ve been hard-pressed to find good recipes that are not only grain-free, but also dairy- and egg-free as well as corn- and soy-free.

    Although your recipe doesn’t fit all of these, I was able to adjust accordingly for our little man to have some biscuits. I used tapioca flour for the corn starch and arrowroot powder for the potato starch. I also used flax meal for the eggs and almond/coconut milk with vinegar for the buttermilk.

    And although they don’t look like these in the picture, they are as close to the real thing as I’m going to get today. In fact, he’s eating one right now and is thoroughly enjoying it!

    A few key notes for me… I used a muffin tin since I wasn’t convinced I wouldn’t overwork the mixture cutting them out. (I think I overworked them already since they are a bit chewy.) It seems that they took much longer to cook than the recommended time. But that could also be because I put more butter on top than recommended and used all of my “buttermilk” mixture.

    This is a great go-to recipe, though, for those mornings when biscuits are in order. Thanks for the recipe!!

    (And for those who would like to point out that some ingredient I used is not considered grain-free, please be kind. This is VERY new to me and I’m doing the best I can.) :)

    1. Kristen,

      You did wonderful job with your substitutes. The only thing you need to replace next time is the rice flour. Rice is a grain. Though heavier than rice flour, amaranth is a seed, not a grain. Sometimes it’s hard to find it ground into flour. In that case, I use a coffee grinder to grind whole amaranth (they’re tiny seeds.)

      You will find that arrowroot makes things quite soft and takes almost double the baking time compared to other starches.

      The chewiness comes from tapioca flour. It makes things chewy.

      Arrowroot powder takes almost as twice the baking time as other starches, and makes baked goods soft.

      You will find additional substitutions at http://glutenfreerecipebox.com/gluten-free-substitutes/.

      I hope these tips help.

      Hang in there!

  3. This has become our new go-to biscuit recipe! We love the taste, and how fluffy and tender they turn out. Thanks so much for sharing!!!

  4. I’m the only biscuit eater in a house of two!! I’m sure these freeze well (?) but would it be possible to half the recipe straight down the ingredient list? I really like them fresh out of the oven more than I do reheated. Thanks for all you do to bring us these recipes! I’m very good at following a recipe but do not have the ability to create/recreate one. I envy you!! O:-)

  5. Carla, am I misreading something? At what point do I encorporate the buttermilk and egg mixture into the dry ingredients?

    “Slowly pour hot buttermilk into eggs, whisking constantly; and set aside for 10 minutes.” (Is this where I encorporate liquid into dry ingredients?)
    “Distribute dough into muffin tins, drop 1/4 cup …”

    They sound delicious but I want to do it exactly per the recipe

    1. Hi Morris,

      Sorry about that! I have updated the recipe to reflect the missing step, “Add this mixture into dry mixture and stir to combine; and set aside for 10 minutes.”

      Thanks for pointing it out!


  6. Made these delicious biscuits and they were a hit with my fourteen year old daughter and husband.
    Thank you for the recipe.

  7. I am anxious to try this homemade mix. We make our favorite cheeseburger pie from the boughten GF Bisquick. However, it is quite expensive in our area, $5.49 for a 16oz box! So, off I go to my kitchen and pantry! :-)

  8. Thanks plan to make these in the morning for Sausage Gravy and biscuts, Also entered the Lovely Candy Sweepstakes, All Accomplished except the twitters as I do not tweet. As Always, thanks for all of your hard work!!

  9. Carla, thank you SO much for sharing this recipe! Been thinking about how amazing they were all morning. My fiancé ate them all up with a protein-rich mushroom & onion gravy I made.
    I did half brown rice, half white rice. I do not have potato starch individually, so I subbed the 1/2 potato starch for 1/4 cup Ener-G egg replacer. I also used Earth Balance and made almond butter milk with a bit of apple cider vinegar.
    I am wondering if I could use flax egg with the ener-g and eliminate the eggs all together for a vegan version. It then would be lacking in protein and would make me want to use a more protein rich flour… (experiments in the kitchen time!)
    Thanks again! Love your recipes.


  10. Facebook Comment,

    “Thank you SO much for this recipe! My hubby and I were really missing biscuits! I was able to make two of his favorites once again (chicken & biscuits / biscuit wrapped turkey hot dogs). YUM! Thanks again, your research and sharing of the recipes is so much appreciated!”


  11. Thanks so much for this recipe! I mixed almond milk with vinegar instead of the buttermilk. THEY WERE DIVINE!! I haven’t had a biscuit since March 2012 and I am so excited to have this recipe!!

    1. Talitha,

      Did you use any substitute ingredients? Sometimes when you use Earth Balance it’s good to substitute a little oil for the buttery spread. Other than that, it should not have turned out dry or crumbly. I would add additional butter or oil as that will provide moisture. Also be sure that your baking powder is fresh.

      I hope this helps.


  12. Thanks for the recipe! Is there anything I can use to substitute for the xanthan gum? I can’t tolerate the gums. :(

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