Best Gluten Free Biscuits Recipe (Easy!)
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!]
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).
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.
How to make gluten free buttermilk biscuits:
- In a measuring cup, whisk together buttermilk and canned pumpkin.
- In a food processor, combine gluten-free all-purpose flour, almond flour, coconut sugar, baking powder, salt and nutmeg. Process to combine.
- Scatter cold butter over top and pulse until the butter is incorporated but you still see pea-sized pieces.
- 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.
- Scrape the dough onto a piece of parchment paper and gently form the dough into a 1-inch-thick round.
- Using a floured 2-inch biscuit cutter, press down to cut out the biscuits, cutting them as closely together as possible.
- Brush the biscuits with melted butter.
- Bake until golden brown on top.
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.
FAQs
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.
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.
Buttermilk helps biscuits rise and contributes to a tender texture.
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 for 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 give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
Watch the video!
Get the recipe!
Gluten Free Buttermilk Biscuits
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
- 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!
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?
Hi Nicki, a vegan option for the buttermilk please. thank you. We use a vegan butter so that's covered.
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!
Can these be made in a blender?
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!
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!
Thank you so much for your comment Krystal, and I'm so happy you loved the biscuits!!
I really want to try these, but we have a nut allergy in our house too. Any recommendations for replacing the almond flour? Thanks!
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!!