Flaky, tender, and irresistibly delicious—these gluten-free buttermilk biscuits will have you wondering why you’d ever make any other recipe.

Perfect with a smear of raspberry jam, served warm from the oven, or stacked into a decadent breakfast sandwich—this recipe is your go-to for the best homemade gluten-free biscuits.

What Makes These Biscuits So Special?

Let’s just say: I’m calling this the second-best biscuit I’ve ever had—gluten-free or not. And that’s saying something. Number one goes to my good friends at Hell Yeah Gluten Free (HYGF), who inspired this recipe and generously shared tips that helped me perfect it.

It all started earlier this summer, during a quintessential Georgia outing: a family trip to the peach orchard. With my wife, our boys, two iPads, and a small mountain of kid snacks in tow, we decided to stop for breakfast at an unassuming little bakery just off the road. That bakery? HYGF.

Being new to the place, I casually told Barbara, “Run in, grab whatever, and let’s hit the road.” Famous last words. Moments later, she returned with a pastry haul that barely fit in the car. But the real star was towering in the corner of the box: a biscuit sandwich nearly five inches tall.

It only took one bite to know—I’d just had the best biscuit of my life. Flaky, rich, impossibly tender. That’s when the mission began: to create a gluten-free buttermilk biscuit recipe that could live up to that standard.

What Makes These Beyond Perfect Gluten-Free Buttermilk Biscuits So Amazing?

A few months after that unforgettable biscuit moment, I stumbled upon Hell Yeah Gluten Free (HYGF) on Instagram. After sampling several of their jaw-droppingly good pastries, I found myself deep in their feed—liking post after post. And honestly, if you can scroll through their photos without getting hungry, you might need your tastebuds checked.

Naturally, I had to reach out. I sent them a message that basically said, “I used to think my biscuits were good… but after tasting yours, it’s like comparing a Yugo to a Rolls Royce!”

To my surprise, they replied graciously, encouraged me not to be too hard on myself, and even shared a few insider tips. That exchange was the catalyst. I went back to my base recipe—Gluten-Free Flaky Ham & Cheese Biscuits—and completely reworked it.

By the fifth test batch, I knew I had something special.

The Key Upgrades:

• Real buttermilk (not the old milk + vinegar trick)
• Increased cornstarch for maximum tenderness
• Reduced flour to balance structure and softness
• Frozen dough before baking for extra rise and flaky layers

The difference? Absolutely game-changing. Even the raw dough gives off a rich, buttery aroma that promises biscuit bliss.

Ingredient Science: What Makes These Gluten-Free Biscuits Work?

Get the fluffiest, most flavorful gluten-free buttermilk biscuits by understanding the science behind three essential elements:

Cornstarch

• Why it matters: Cornstarch softens the dough and prevents gumminess by disrupting overly tight binding.
• Pro tip: Never substitute with corn flour—they’re not the same!
• Learn more: Try this trick in our Gluten-Free Ham & Cheese Biscuits.

Buttermilk

• Why it matters: Real buttermilk adds tangy flavor and helps activate leavening agents for a better rise.
• Substitutes okay?: You can use a vinegar-milk mix, but real buttermilk makes a big difference.
• Try it in: Our Perfectly Fluffy Buttermilk Gluten-Free Pancakes.

Freezing the Dough

Technique tips: Try the “ice bath” butter trick in our Fresh Cranberry Orange Scones.

Why it matters: Cold butter = steam = flaky layers.

The science: Frozen dough allows butter to melt more slowly in the oven, boosting lift and structure.

The (Very Real) Downside of These Gluten-Free Buttermilk Biscuits

Okay, fair warning—these Beyond Perfect Gluten-Free Buttermilk Biscuits come with a couple of serious drawbacks. Don’t say I didn’t warn you.

1. They Disappear. Fast.

You’ll pull them out of the oven, place them gently on a cooling rack, and within 15 minutes… they’re gone. Vanished. It’s like they never existed—except for the crumbs and the very satisfied expressions on your family’s faces. The more people in your house, the faster it happens. Consider doubling the batch (just saying).

2. All Other Biscuits Will Be Ruined

Once you’ve had one of these, it’s hard to go back. Store-bought biscuits? Meh. Restaurant versions? Lacking. Even other homemade recipes might fall short. These biscuits set the bar sky-high, and your taste buds will notice the difference.

So yes, they’re that good. But consider yourself warned.

…Proceed Deliciously

With the disclaimer out of the way… go ahead. Bake a batch. Just don’t be surprised when you’re making them again the very next day.

Tips and Tricks for Flaky, Foolproof Gluten-Free Biscuits

Want to guarantee biscuit success every time? These quick tips will help you perfect your technique and save time in the kitchen—whether you’re baking for brunch or stocking up your freezer.

1. Make It a Double (Batch)

These biscuits disappear fast—so if you’ve got freezer space, make a double batch. They bake best straight from frozen, so it’s easy to prepare ahead. Bake some now, freeze some for later, and impress your guests with homemade biscuits anytime.

Bonus tip: Sharing is caring! If friends ask for the recipe (and they will), be sure to send them over to cakesandcoriander.com.

2. Use a Sharp Cutter (or Just Slice Squares)

Traditional biscuits are round, but don’t let that stop you—a sharp edge is what really matters. Use a sharp biscuit cutter or a kitchen knife to slice square biscuits if that’s easier. Avoid pressing down with dull-edged tools like metal measuring cups; they compress the layers and prevent a good rise.

3. No Buttermilk? Here’s a Quick Fix

While real buttermilk is best, you can make a quick substitute if needed: add 1 tablespoon of white vinegar to 1 cup of whole milk. Let it sit for 5 minutes before using. It won’t deliver quite the same richness, but it works in a pinch.

4. Best Tool for Mixing: Danish Dough Hook

For perfect texture, mix your dough just enough—a Danish dough hook helps prevent overmixing. It’s traditionally used for bread, but it’s ideal for biscuit dough too. I recently upgraded to a stainless steel version after snapping the wooden one mid-recipe.

5. Choose the Right Gluten-Free Flour

I’m a big fan of King Arthur Measure for Measure Gluten-Free Flour. It performs beautifully in baked goods, but keep in mind: gluten-free flours absorb more moisture than wheat flour.

When adapting wheat-based recipes, reduce the flour slightly (by about 10%) or increase the liquid for best results.

If You Like These, You May Want to Try:

Beyond Perfect Gluten Free Buttermilk Biscuits

4.6 from 10 votes

Beyond Perfect Buttermilk Biscuits are Gluten Free and easy to make! You’ll never try another recipe again!

Course: Breakfast, Snacks, Brunch, SidesCuisine: Southern, Bread, Biscuits

Servings

Adjust servings

+

–

11

Biscuits

Prep time

45

minutes

Cooking time

18

minutes

Calories

300

kcal

Cook Mode

Keep the screen of your device on

Ingredients

US Metric

• 1.75 cups 88.72 g King Arthur Measure for Measure Flour (1/4 Cup Separated for folding the dough)

• 1 cup 128 g Cornstarch

• 2 tsp 12 g Himalayan Pink Salt

• 1 tsp 3 g Xanthan Gum

• 1/2 tsp 2.3 g Baking Soda

• 2 tbsp 24 g Baking Powder

• 2 tbsp 24 g White Granulated Sugar

• 1-1/3 cups 78.07 ml Buttermilk (I use Low Fat Cultured Buttermilk)

• 1 cup 227 g Salted Butter

• 2 tbsp 29.57 ml Water-Room Temp (Optional: for smoothing out biscuit imperfections)

Directions

• First, thoroughly combine and mix together your dry ingredients in a large mixing bowl (GF Flour, Cornstarch, Pink Salt, Xanthan Gum, Baking Soda, Baking Powder, Granulated Sugar)
• Melt the Butter and let it cool until it nears room temperature. While waiting for the Butter to cool, in a 2 Cup Pyrex, pour in the Buttermilk and place it in the freezer for approximately 5-7 minutes. There should be a light layer of freezing milk forming when you remove it.
• Gradually pour the room temperature liquid Butter into the near freezing Buttermilk, while constantly whisking the mixture to form small butter globules. As you whisk, you’ll see the mixture start to thicken and grow in size.
• Immediately, pour the Buttermilk/Butter mixture into your Dry Ingredients bowl. Mix with a sturdy whisk or Danish Dough Hook just enough to absorb all dry ingredients and stop.
• Pour the dough onto a lightly flour dusted piece of large parchment paper, gently roll the dough to 3/4 inch thickness. Dust the dough again with flour, and fold in overlapping thirds (shown in the video). Cover the top of the dough with parchment and again gently roll out to approximately 1-1/2 inch thickness.
• Slide the dough and parchment onto a baking sheet and freeze for 15 minutes or refrigerate for an hour until the dough has solidified.
• Once the dough has formed a solid density, cut the dough into your preferred shape and size. Restack dough scraps, roll out, flour, and flip then cut to shape to increase the yield.
• Freeze your biscuits, then pack them in an airtight bag and freeze for storage.
• When ready to bake, preheat your oven to 425°F and bake for approximately 18 to 19 minutes.

Recipe Video

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