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Gluten free biscuits in a serving dish.
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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 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Side Dish
Cuisine: American
Keyword: gluten free biscuits, gluten free biscuits recipe, pumpkin biscuits
Servings: 7 -8 biscuits


  • 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
  • teaspoon ground nutmeg (optional)


  • 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.


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.
  • 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!