Gluten-free buttermilk biscuits

Front-facing view of 3 biscuits stacked atop each other, with a spoonful of jam in for foreground and a basket of strawberries in the background.
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These are the PERFECT buttermilk biscuits, and they just so happen to be gluten-free! They're buttery, light, and fluffy, complete with crisp, flaky edges. Serve with a simple combo of  butter and jam, or top with homemade cinnamon icing for an extra-special breakfast treat.

  • Author: alexandra
  • Prep Time: 25 minutes*
  • Cook Time: 12-15 minutes
  • Total Time: 40 minutes
  • Yield: 8 biscuits 1x
  • Category: biscuits and scones
  • Method: baking
  • Diet: Gluten Free




  • 2 1/2 cups, spoon and level (10 5/8 ouncesgluten-free all-purpose flour with xanthan gum
  • 1/4 cup (1 3/4 ounces) granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon (optional)
  • 1/2 cup (4 ounces or 1 stick) salted butter, cold
  • 1 1/8 cups (9 1/2 ounces) buttermilk, cold

For Brushing:

  • 2 tablespoons heavy cream
  • 1 tablespoon (1/2 ounce) salted butter

For serving (optional):

  • softened butter
  • jam
  • fresh berries
  • cinnamon icing (recipe below)

Cinnamon Icing

  • 6 tablespoons (3 ounces) salted butter, melted
  • 1 1/2 cups (6 ounces) confectioner's sugar
  • 3 tablespoons heavy cream
  • 1 tablespoon cinnamon
  • 1 1/4 teaspoons vanilla extract
  • pinch of salt



  1. In a medium mixing bowl, thoroughly whisk together the flour, sugar, baking powder, baking soda, and salt. Using the large-hole side of a box grater, grate in the cold butter. Use hands to gently toss into the mixture so that the butter is coated in flour. Add half of the buttermilk and fold in briefly and gently with a spatula - just enough to moisten the dough a bit. Add the remaining buttermilk and fold in just until incorporated; the mixture will be a bit shaggy and will not come together completely.
  2. Line a baking sheet or large tray with plastic wrap and flour hands and plastic wrap lightly. Use hands to gently bring the dough together as best as possible, and then turn out onto the plastic wrap and carefully finish pressing together into a disc about 1 1/8"-1 1/4" thick. Wrap in plastic wrap and freeze for 1 hour (no more, or the dough will get too cold to cut).
  3. Line a second baking sheet with parchment paper. Butter a 2 1/4" round biscuit cutter and dip into a bowl of flour to coat, tapping off any excess.
  4. Remove dough from freezer and use biscuit cutter to cut into individual rounds. Be sure to press straight up and down with each cut (don't twist) and dust the biscuit cutter with more flour between each cut. Transfer cut biscuits to the prepared baking sheet, spaced apart. Once you've cut as many biscuits as possible from the dough, use your hands to gently bring the scraps together, knead lightly, and pat back into a disc. Repeat the cutting process. Any remaining scraps can be shaped into a rough biscuit-sized round by hand and baked as-is.**
  5. Transfer biscuits to refrigerator to chill. Meanwhile, preheat oven to 425ºF. Combine the cream and butter for brushing in a small, microwave-safe bowl. Microwave for 10-15 seconds, just until the butter has melted. Whisk together until smooth.
  6. Just before baking, brush biscuits with cream and butter mixture. Bake in preheated oven for 12-15 minutes, until the tops are lightly golden and a toothpick inserted into the center of one comes out clean. Serve warm from oven, with desired toppings/garnishes.
  7. Biscuits are best the day they are baked, but leftovers can be stored in an airtight zip-top bag at cool room temperature. Slice in half and toast before serving.

Cinnamon Icing

  1. In a small mixing bowl, combined melted butter, confectioner's sugar, heavy cream, cinnamon, vanilla, and salt. Whisk until completely smooth. Spoon onto warm biscuits (the heat may thin out the glaze, but it tastes best warm!).


*Prep time does not include chill time

**To freeze biscuits and bake later: After step 4, place biscuits in the freezer until frozen solid (about 1 hour). Transfer to an airtight zip-top bag and freeze until ready to bake. Then proceed to step 5. Adjust baking time as needed - they make take an additional minute or two to cook through.