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.


– all-purpose flour – sugar – baking powder – baking soda – cinnamon – butter

Serve with a simple combo of butter and jam, or top with homemade cinnamon icing for an extra-special breakfast treat.

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.


Line a baking sheet or large tray with plastic wrap and flour hands and plastic wrap lightly.


Line a second baking sheet with parchment paper. Butter a 2 ¼" round biscuit cutter and dip into a bowl of flour to coat, tapping off any excess.


Remove dough from freezer and use biscuit cutter to cut into individual rounds. Be sure to press straight up and down with each cut and dust the biscuit cutter with more flour between each cut.


Transfer biscuits to refrigerator to chill. Meanwhile, preheat oven to 425°F. Combine the cream and butter for brushing in a small, microwave-safe bowl.


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