Gluten Free Buttermilk Biscuits

If you’re missing those fluffy buttermilk biscuits from your childhood, I have the recipe for you!

Here’s What You Will Need:

1 Package of Yeast or 2 1/4th teaspoons (Check to make sure it’s gluten free. Some of the fast rising yeasts contain gluten.)

1/4 C. Warm Water (If you want to be technical, the water should be 105 degrees.  I use my finger thermometer which means it should feel a bit warmer than lukewarm.)

2 T. Honey (Please don’t actually measure this out or it’ll drive you crazy.  Guesstimating with this ingredient is fine.  Two good glops will do.)

1 1/2 C. Superfine White Rice Flour

1 1/2 C. Tapioca Flour (also called tapioca starch)

2 tsp. Guar or Xanthan Gum

1 tsp. Salt

1 tsp. Baking Powder

1 tsp. Baking Soda

1 Stick Cold Butter, cut into slices

1 C. Buttermilk (For many recipes you can use sour milk but for this recipe use real buttermilk.)

Preheat the oven to 425 degrees and grease a large casserole dish with gluten free non-stick spray (like Original Pam Spray).

In your mixing bowl, using the paddle attachment, combine the first three ingredients and allow the yeast to proof for 5 minutes.  The mixture will become cloudy and a bit puffy.

Add the guar/xanthan gum, salt, baking soda, and baking powder, mixing until combined.

Add the rice and tapioca flour and cut in the butter – (On medium speed, add the sliced butter, mixing until the mixture looks crumbly.  See photo.)


Add the buttermilk 1/4 cup at a time until the one full cup is added.  Mix just until combined.  Don’t overwork the dough.


Using waxed paper dusted with rice flour, roll the dough out (dust your rolling pin too) to approximately 1/2″ thickness.  A 2 1/2″ diameter biscuit cutter will make 18-20 biscuits.

Place biscuits side by side (touching) in a prepared casserole dish and bake until puffed up and golden brown – approximately 8 minutes.


The finished product should look like this!



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