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    Home > Recipe Index > Baked goods/breads > Best Gluten Free Biscuits Recipe (Easy!)

    Best Gluten Free Biscuits Recipe (Easy!)

    Published: Nov 11, 2021 · Modified: Feb 24, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Gluten free biscuits in a serving bowl.
    Gluten free biscuits in a serving bowl.

    This is the ultimate, easy gluten free biscuits recipe! The biscuits are buttery and tender with a kiss of sweetness. They have a rich flavor and moist texture thanks to a secret ingredient, and they’re a cinch to make. Serve them as a side dish or as a delicious breakfast or snack. [Step-by-step VIDEO below!]

    Gluten free buttermilk biscuits in a serving tray.

    Easy gluten free biscuits recipe

    When I had to cut gluten out of my diet over a decade ago, one of the foods that I missed the most was biscuits. Since then I've tried a gazillion different biscuit recipes, but they consistently turned out tough and dry (like hockey pucks!). However, after much experimenting, I discovered that an easy pantry ingredient could provide the moisture that was lacking in other GF recipes.

    Pumpkin biscuits 

    I was inspired by sweet potato biscuits, which are a Southern classic. While sweet potatoes proved to be too heavy for gluten free biscuits, I discovered that canned pumpkin worked beautifully! A touch of pumpkin gives these GF biscuits a moist, rich texture. The pumpkin flavor is subtle, meaning you can serve the biscuits in all your favorite ways (see my serving suggestions below). 

    A hand grabbing a buttered pumpkin biscuit half off a plate, with a tray of biscuits alongside.

    Ingredients:

    • These biscuits are made with a mix of gluten-free all-purpose flour and almond flour. The almond flour gives the biscuits a more tender texture. 
    • Canned pumpkin and buttermilk provide moisture.  
    • Coconut sugar (or you can use brown sugar) lends a hint of sweetness. 
    • Cold, unsalted butter is key, giving the biscuits a flakier texture.
    • Baking powder helps the biscuits rise. 
    • A pinch of nutmeg complements the pumpkin and gives the biscuits a warm flavor, but it’s optional. 
    All of the ingredients for the gluten free biscuits recipe arranged on a marble surface with labels.

    How to make gluten free buttermilk biscuits:

    • In a measuring cup, whisk together buttermilk and canned pumpkin. 
    A hand whisking together buttermilk and pumpkin puree.
    • In a food processor, combine gluten-free all-purpose flour, almond flour, coconut sugar, baking powder, salt and nutmeg. Process to combine. 
    Process shot showing all of the dry ingredients in a food processor.
    • Scatter cold butter over top and pulse until the butter is incorporated but you still see pea-sized pieces.  
    The dry ingredients and butter for the gluten free biscuits mixed together in a food processor.
    • Pour the buttermilk-pumpkin mixture over top then pulse just until the mixture holds together when pressed—the mixture will still look a bit floury and you’ll still see little balls of butter, but the dough should stick together. 
    A hand pressing together the biscuit dough with a food processor in the background.
    • Scrape the dough onto a piece of parchment paper and gently form the dough into a 1-inch-thick round.
    The biscuit dough formed into a round on a piece of parchment paper.
    • Using a floured 2-inch biscuit cutter, press down to cut out the biscuits, cutting them as closely together as possible. 
    A hand cutting out biscuits using a biscuit cutter.
    • Brush the biscuits with melted butter. 
    The uncooked biscuits arranged on a parchment-lined baking sheet brushed with melted butter.
    • Bake until golden brown on top. 
    The cooked biscuits on a baking sheet.

    How to serve the biscuits:

    These biscuits are rich and moist, meaning you can serve them all on their own, but I love to smear them with softened butter and a sprinkle of sea salt (heaven!). They’re the perfect side dish to any meal and are fabulous for the holidays (think Thanksgiving, Christmas and Easter). For breakfast and brunch, slather the biscuits with jam or sandwich them around sliced ham with grainy mustard and arugula. 

    A hand grabbing a biscuit from a serving tray.

    FAQs

    How do you store buttermilk biscuits?

    These biscuits are best the day they’re made, but they freeze beautifully! They can be frozen in an airtight container for up to 2 months. Defrost the biscuits at room temperature (or in the microwave) then reheat them before eating.

    How do you reheat gluten free biscuits?

    Reheat the biscuits in a 350˚F/175˚C oven (or toaster oven) until they’re crisp on top and slightly warm in the middle.  

    What does buttermilk do for biscuits?

    Buttermilk helps biscuits rise and contributes to a tender texture. 

    A halved biscuit with butter.

    Tips for this recipe:

    • I recommend using Bob’s Red Mill 1-to-1 Flour or King Arthur Measure-for-Measure gluten free flour in this recipe.
    • Almond flour gives the biscuits a more tender texture. 
    • This gluten free biscuit dough is made in a food processor, making the process quick and easy. 
    • Be sure to bake the biscuits on parchment paper, which will prevent them from sticking (these pre-cut parchment sheets are one of my kitchen essentials).
    • You'll need a 2-inch biscuit cutter to cut out the biscuits.
    • I love baking with coconut sugar, which is a natural sugar, but you can use brown sugar instead (don't pack the sugar).
    • You won't need a whole can of pumpkin - use the leftover puree in these Pumpkin Breakfast Cookies!

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    Other gluten-free baked goods you might like:

    • Savory Cheese Scones
    • Best Gluten Free Pie Crust
    • Cranberry Scones
    • Paleo Banana Bread
    • Blueberry Almond Scones
    • Paleo Pumpkin Bread
    • Gluten Free Shortcakes

    Stay connected

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Watch the video!

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    Gluten free biscuits in a serving dish.
    Print Recipe Pin Recipe

    Gluten Free Buttermilk Biscuits

    These gluten free biscuits are crispy on the outside, buttery and tender on the inside, and they have a kiss of sweetness. Canned pumpkin is the secret ingredient, giving the biscuits richness and moisture (the flavor is subtle, meaning you can still serve these biscuits in all your favorite ways—check out the Notes below). I love adding a pinch of nutmeg, which gives the biscuits a subtle warmth, but it’s optional. Use leftover pumpkin puree in these Pumpkin Breakfast Cookies!
    Prep Time15 mins
    Cook Time18 mins
    Total Time33 mins
    Course: Side Dish
    Cuisine: American
    Keyword: gluten free biscuits, gluten free biscuits recipe, pumpkin biscuits
    Servings: 7 -8 biscuits
    Author: Nicki Sizemore

    Ingredients

    • 7 tablespoons (99g) unsalted butter, divided
    • ½ cup (130g) buttermilk, plus more if needed
    • ¼ cup (57g) canned pumpkin puree
    • 1 ¾ cup (253g) gluten free all-purpose flour, such as Bob’s Red Mill 1-to-1 Baking Flour
    • ¼ cup (30g) almond flour
    • 2 tablespoons (22g) coconut sugar (or brown sugar—see the Notes below)
    • 1 tablespoon (12g) baking powder
    • ½ teaspoon (3g) fine sea salt
    • ⅛ teaspoon ground nutmeg (optional)

    Instructions

    • Preheat the oven to 425˚F (220˚C). Line a large baking sheet with parchment paper.
    • Cut 6 tablespoons of the butter into ½-inch cubes and place them in the refrigerator to stay cold. Melt the remaining 1 tablespoon of butter in the microwave or on the stovetop (this will be for brushing the tops of the biscuits later).
    • In a liquid measuring cup or small bowl, whisk together the buttermilk and pumpkin puree.
    • In a food processor, combine the gluten-free flour, almond flour, coconut sugar, baking powder, salt and nutmeg. Process to combine. Scatter the cold butter over top. Pulse just until the butter is incorporated but you can still see pea-sized pieces.
    • Pour the buttermilk-pumpkin mixture over top then pulse until the mixture holds together when pressed—the mixture will still look a bit floury and you’ll still see little balls of butter, but the dough should stick together. If the dough is too dry, pulse in more buttermilk, 1 tablespoon at a time, until it sticks together.
    • Scrape the dough onto a piece of parchment paper and gently form it into a 1-inch-thick round (try to be as loving as you can—you want the dough to stick together, but you don’t want to compress it too much, otherwise the biscuits could turn tough).
    • Using a floured 2-inch biscuit cutter, press down to cut out the biscuits, cutting them as closely together as possible. Transfer the biscuits to the prepared baking sheet, spacing them at least 2 inches apart. Gather the remaining dough, pat it together, and cut out more biscuits. After that, discard any remaining scraps.
    • Brush the biscuits with the melted butter. Bake the biscuits until they’re golden brown, about 16-18 minutes. Transfer the biscuits to a rack and let cool slightly. Serve warm.

    Notes

    Do Ahead: The biscuits are best the day they’re made, but they freeze beautifully! Let them cool completely the freeze them in an airtight container for up to 2 months. Defrost the biscuits then heat them in a toaster oven (or regular oven), until warmed through and crisp on the outside.
    Tips:
    • I recommend using Bob’s Red Mill 1-to-1 Flour or King Arthur Measure-for-Measure gluten free flour in this recipe.
    • Almond flour gives the biscuits a more tender texture. 
    • This gluten free biscuit dough is made in a food processor, making the process quick and easy. 
    • Be sure to bake the biscuits on parchment paper, which will prevent them from sticking (these pre-cut parchment sheets are one of my kitchen essentials).
    • You'll need a 2-inch biscuit cutter to cut out the biscuits.
    • I love baking with coconut sugar, which is a natural sugar, but you can use brown sugar instead (don't pack the sugar).
    • These biscuits are rich and moist, meaning you can serve them all on their own, but I love to smear them with softened butter and a sprinkle of sea salt (heaven!). They’re the perfect side dish to any meal. For breakfast and brunch, slather the biscuits with jam or sandwich them around sliced ham with grainy mustard and arugula. 
    • You won't need a whole can of pumpkin - use the leftover puree in these Pumpkin Breakfast Cookies!

    More Baked goods/breads

    • Easy Gluten Free Baked Donuts Recipe (No Yeast!)
    • Easy Maple Glaze (for donuts, scones, cakes and more!)
    • Gluten Free Zucchini Bread (Naturally Sweetened, Dairy Free)
    • Easy Gluten Free Vegan Flatbreads (No Yeast Naan Bread!)

    Reader Interactions

    Comments

    1. Jill says

      November 21, 2022 at 7:34 pm

      Unfortunately my dough was quite crumbly and flour-y and didn't really come together during baking. Disappointing, but I will try again though as I'm fairly certain that it was 'operator error' on my part. The flavor is lovely! I'm wondering if Cup4Cup GF flour would be better than the Bob's Red Mill 1:1 GF flour?

      Reply
    2. Dee says

      November 18, 2022 at 2:46 pm

      Hi Nicki, a vegan option for the buttermilk please. thank you. We use a vegan butter so that's covered.

      Reply
      • Nicki Sizemore says

        November 18, 2022 at 5:17 pm

        Hi Dee! While I haven’t tested a vegan version, I suggest swapping out the buttermilk for coconut milk mixed with 1 1/2 teaspoons of lemon juice. I hope you enjoy!

        Reply
    3. Mary Beth S says

      December 16, 2021 at 8:53 pm

      Can these be made in a blender?

      Reply
      • Nicki Sizemore says

        December 17, 2021 at 8:41 am

        Hi Mary Beth, I don't recommend making the biscuit dough in a blender as it will pulverize the butter too much, but you can easily make it by hand! Whisk together the dry ingredients in a large bowl then sprinkle the cold butter over top. Using your fingers (or you can use a pastry cutter or two knives), work the butter into the dough, rubbing it between your fingers until it's mostly incorporated (you still want to have some pea-sized pieces). Pour the buttermilk pumpkin mixture over top, and stir with a fork or spatula to evenly combine (it's okay if the dough looks a bit floury, but it should hold together when pressed). Transfer the dough to a piece of parchment paper and proceed as directed. I hope you enjoy!

        Reply
    4. Krystal says

      November 19, 2021 at 8:11 pm

      5 stars
      Wow!!!! These are the biscuits I have been dreaming about!!! Thank you for making my dreams come true. I’ll probably need to make another batch tomorrow because these will go fast!

      Reply
      • Nicki Sizemore says

        November 20, 2021 at 8:42 am

        Thank you so much for your comment Krystal, and I'm so happy you loved the biscuits!!

        Reply
    5. Danielle Heitmuller says

      November 12, 2021 at 3:03 pm

      I really want to try these, but we have a nut allergy in our house too. Any recommendations for replacing the almond flour? Thanks!

      Reply
      • Nicki Sizemore says

        November 13, 2021 at 9:28 am

        Hi Danielle! You can try a scant 1/4 cup of oat flour in place of the almond flour (although please note that I haven't tested the recipe with oat flour). I suspect the biscuits will be a tad denser, but the flavor will not be impacted. Please let me know if you give it a try!!

        Reply

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    Meet Nicki

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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