Gluten free Biscuits using Powdered Buttermilk

While there is already a true Gluten Free Buttermilk Biscuits Recipe on this site, if you’d rather use organic or other shortening, make this Gluten Free Powdered Buttermilk Biscuit Recipe. They’re delicious!

Gluten free Biscuits using Powdered Buttermilk

Perfectly textured gluten free biscuits using powdered buttermilk that you can serve to your gluten-eating guests. Serves 12 biscuits
Course Breakfast
Cuisine American
Ingredient Keyword brown rice flour, cornstarch, potato starch, powdered buttermilk, superfine white rice flour, xanthan gum
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings 12 (2-1/2-inch) round biscuits


  • 1 cup white rice flour or brown rice flour
  • 1 cup cornstarch
  • 1/2 cup potato starch
  • 2 teaspoons xanthan gum
  • 2 teaspoons baking powder Rumford’s
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 tablespoon granulated sugar
  • 1/2 cup shortening (organic if possible: Spectrum)
  • 2/3 cup water
  • 6 tablespoons cultured buttermilk powder (Saco)
  • 2 large eggs beaten


  1. Preheat the oven to 450°F. Sift together the rice flour, cornstarch, potato starch, xanthan gum, baking powder, baking soda, and salt; whisk in the sugar.

  2. Using a pastry cutter, cut the shortening into the dry mixture until it resembles meal.

    Gluten Free Biscuit Dry Mix and Shortening
  3. Add the powdered buttermilk to the water, stir, and add in the beaten eggs.
  4. Create a well in the center of the dry mixture and pour in the wet mixture. Using a fork stir fold together until all of the dry ingredients at the bottom is incorporated. Do not overmix.

    Gluten Free Biscuit Dough
  5. Transfer to a silicone baking mat or other nonstick surface and pat out into a 3/4-inch high piece of dough. Cut biscuits with a 2-1/3-inch biscuit cutter or thin-rimmed glass like a wine glass and transfer to an ungreased baking sheet.
    Gluten Free Biscuits Removed From Dough
  6. Take the scraps and push them all together, and if desired, pinch the top seams together to prevent them from splitting open during baking. (Do not knead the dough as this causes the dough and biscuits to turn out tough. You should be able to get about 2 more biscuits out of the first scraps. Lastly, push and pinch together the last bit of dough scraps to form one additional biscuit.

    Gluten Free Biscuit Made From Scrap Dough
  7. Bake on the center rack, turning the pan around once through baking for even browning, for 12 – 14 minutes or until lightly golden brown.
  8. Set the baking sheet on a cooling rack to prevent the bottoms from steaming (omit this step if you prefer a softer rather than a slightly crunych bottom), and baste the tops with melted butter or margarine. Serve warm.

    Gluten Free Biscuit Bottom


For Dairy-Free:
Try substituting 3 tablespoons apple cider vinegar for the buttermilk powder.

For Egg-Free:
Replace each egg white with 2 tablespoons liquid from a can of white beans and 1 tablespoon fat (butter, margarine, shortening, bacon grease, heavy cream, or light cream) for each egg yolk to make the biscuits egg-free.

2 Replies to “Gluten free Biscuits using Powdered Buttermilk”

  1. Hi ! An Australian here – is a biscuit similar in texture and taste to a scone ?

    Just trying to work our rhe terminology . Thanks so much :)

    1. Tracey,

      In the United States, a biscuit is a little lighter than a scone. What you referred to as a biscuit, we call a cookie.


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