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A close-up of golden, flaky homemade biscuits stacked in a basket lined with a white and beige striped cloth.
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Gluten-Free Buttermilk Biscuits

These gluten-free buttermilk biscuits are made with Cup4Cup flour for a tender, flaky biscuit that actually rises. Cold grated butter, a simple lamination technique, and a quick freeze before baking give you layers that pull apart just like the real thing. Makes 6 biscuits and comes together in about 45 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Freezing Time 40 minutes
Total Time 1 hour 15 minutes
Servings 6 biscuits
Metric - US Customary

Ingredients

For the Biscuits:

  • 2 cups (280 g) Cup4Cup Gluten-Free Multipurpose Flour - plus more for dusting
  • 1 tablespoon (12 g) baking powder
  • ½ teaspoon (2 g) baking soda
  • 2 tablespoons (25 g) granulated sugar
  • 1 teaspoon (6 g) kosher salt
  • 8 tablespoons (113 g) unsalted butter - very cold
  • 1 cup (240 g) buttermilk - cold

For the Topping:

  • 1 tablespoon (15 g) buttermilk
  • 1 tablespoon (12 g) salted butter - melted
  • ¼ teaspoon flaky sea salt - such as Maldon salt

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Grate the cold 8 tablespoons (113 g) unsalted butter on the large holes of a box grater. Spread in a single layer on a plate and place in the freezer for 20 minutes.
    A close-up of shredded cheese falling from a box grater onto a white plate on a marble countertop.
  • While the butter freezes, whisk together 2 cups (280 g) Cup4Cup Gluten-Free Multipurpose Flour, 1 tablespoon (12 g) baking powder, ½ teaspoon (2 g) baking soda, 2 tablespoons (25 g) granulated sugar, and 1 teaspoon (6 g) kosher salt in a large bowl.
    A clear glass bowl containing a mound of white flour and sugar sits on a white marble surface next to a textured white cloth.
  • Remove the butter from the freezer. Add it to the flour mixture and toss until the butter pieces are coated and distributed throughout.
    A close-up of dry ramen noodles coated in flour in a glass mixing bowl, showing a rough, powdery texture and curly noodle shapes.
  • Pour in 1 cup (240 g) buttermilk in two batches, stirring to combine. Adding the buttermilk in two batches gives you more control over the dough and helps prevent overmixing. The dough will be shaggy with some dry pieces. It should hold together if you pinch it between your fingers. Do not overmix or add more buttermilk.
    A glass bowl filled with partially mixed dough, some dry flour still visible, and a pink spatula resting in the mixture on a white countertop.
  • Turn the dough out onto a lightly floured surface.
    A pile of raw, crumbly dough and loose flour sits on a white, lightly floured marble surface, ready to be kneaded or mixed further.
  • Using your hands, pat the dough into a rough rectangle about 1 inch thick. Do not knead the dough, just pat it together into a rectangle. It may be crumbly.
    A roughly shaped square of biscuit dough rests on a floured marble surface, with scattered flour around it.
  • Cut the rectangle into 4 equal pieces.
    A square slab of biscuit dough on a floured marble surface, divided into four equal pieces with visible cut lines.
  • Stack the pieces directly on top of each other, then pat the stack back down into a 1-inch thick rectangle. Repeat the process 3 more times — cut into 4 pieces, stack, and pat back to 1 inch thick. This is the lamination step and is what creates the flaky layers. You'll notice that the dough holds together better as you go.
    A stack of rough, flaky biscuit dough sits on a flour-dusted marble countertop, ready to be shaped or cut. A metal dough scraper lies nearby.
  • Pat the dough into a rectangle about 4x6 inches and about 1 inch thick. Don't roll it thinner. Using a sharp knife or bench scraper, cut into 6 equal squares (2 columns x 3 rows). Do not twist or drag the knife. Press straight down with one clean cut. Pulling or dragging will seal the edges and prevent the biscuits from rising.
    A block of biscuit dough cut into six rectangular pieces sits on a lightly floured white surface.
  • Place the biscuits on a parchment-lined baking sheet and freeze for 20 minutes. This firms up the butter.
    Six unbaked square biscuits made from dough are spaced apart on a parchment-lined baking sheet, ready to be baked. The biscuits have a slightly rough texture and are light in color.
  • Preheat the oven to 450°F while the dough is freezing.
  • Brush the tops of the frozen biscuits with 1 tablespoon (15 g) buttermilk.
    A close-up of an unbaked biscuit on a parchment-lined baking sheet, being brushed with a creamy liquid using a blue silicone brush. Other biscuits are visible in the background.
  • Bake at 450℉ for 18 to 20 minutes, until golden brown on top and cooked through.
    Six golden-brown, flaky biscuits are arranged on a parchment-lined baking sheet. The biscuits have crisp edges and soft, layered interiors, and the tray rests on a light surface.
  • Immediately brush with 1 tablespoon (12 g) salted butter and sprinkle with ¼ teaspoon flaky sea salt. Serve warm.
    A close-up of golden, flaky biscuits stacked in a basket lined with a beige cloth, with plates visible in the blurred background.

Notes

  • Flour: Cup4Cup Gluten-Free Multipurpose Flour is the only flour I recommend for this recipe. I tested four blends and this was the clear winner for texture, rise, and flavor.
  • Butter: Grate it while very cold from the fridge, then freeze the grated butter for about 20 minutes before using. Do not skip this step.
  • Storage: Best eaten the day they're made. Store leftovers at room temperature in an airtight container for up to 2 days. Reheat in an oven at 350°F. Freeze unbaked cut biscuits for up to 2 months and bake from frozen at 450°F, adding 3 to 5 minutes to the bake time.

Nutrition

Calories: 354kcal | Carbohydrates: 36g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 639mg | Potassium: 265mg | Fiber: 4g | Sugar: 7g | Vitamin A: 595IU | Calcium: 168mg | Iron: 2mg
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