Gluten free Buttermilk Biscuits

January 27, 2020
1 Ratings
Photo by AStrayKitchen
  • Prep time 10 minutes
  • Cook time 30 minutes
  • Serves 10
Author Notes

Buttery and flaky gluten free buttermilk biscuits are super easy to make and great for making ahead of time. Make a whole batch, eat what you want now and freeze the rest for later. You'll thank yourself later. —AStrayKitchen

What You'll Need
  • 1/4 cup Cornstarch
  • 2 cups Bob’s red mill gluten free 1 to 1 flour
  • 1 tablespoon Baking powder
  • 1 teaspoon Salt
  • 1 tablespoon Sugar
  • 1 Stick of Butter - Cold
  • 1 cup Buttermilk - Cold
  • 1 Egg - Cold
  1. Pre-heat the oven to 450F Whisk together the corn starch, 1 to 1 flour, baking powder, salt, and sugar.
  2. Cut the stick of butter into chunks and add to the dry ingredients. Using your hands, pinch the butter into the dry ingredients until all the butter is flat and coated in flour. Add the buttermilk and egg and stir to combine.
  3. Once the dough has formed, dump it out onto your work surface. Pat down with your hands until the dough is an inch thick. Use a biscuit cutter and cut out your biscuits. Re-form and cut any extra dough until you can shape a biscuit by hand with the remaining dough.
  4. Bake for 15-20 minutes, the biscuits will slightly puff up and become golden brown. Let cool slightly then serve.

See what other Food52ers are saying.

3 Reviews

B H. September 16, 2022
No cornstarch please! Most gluten intolerant are allergic! Thank you for your kindness!
B H. September 16, 2022
Please use King Arthur’s Flour, or Gluten Free Bisquick.
Smaug October 8, 2022
That's a somewhat controversial subject; corn does not contain gluten, but there is a lot of risk of cross contamination with manufactured products. There is a substance known as corn gluten, used mostly as an herbicide far as I know, but it's not really gluten, it's a complex of other proteins. Some claim that it can cause a reaction in those allergic to gluten, but it's not really established.