Grandma's Buttermilk Biscuits (Wheat-Free)

Name: Grandma's Buttermilk Biscuits (Wheat-Free)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: Makes about 8 biscuits
Cuisine: American
Ingredients: 2 cups gluten-free 1:1 flour blend; 1 tbsp baking powder; 1/2 tsp salt; 6 tbsp cold butter, cut into pieces; 3/4 cup buttermilk, cold

From Grandma's Buttermilk Biscuits

These are classic tender, flaky, buttery biscuits made with a 1:1 gluten-free flour blend, so you still get that old-school, golden-top biscuit vibe without wheat. They’re quick, cozy, and perfect alongside soup, eggs, or as a breakfast sandwich. Keep everything cold and handle the dough gently for the best lift and layers.

wheat-free
baking
quick
comfort food

22 min total · 10 min prep · 12 min cook

Makes about 8 biscuits

190 kcal · 4g protein · 23g carbs · 9g fat total

mixing bowl · pastry cutter (optional) · baking sheet

Instructions

Heat the oven to 450°F (232°C). Line a baking sheet with parchment paper (or lightly butter it).

In a large bowl, whisk together the gluten-free flour blend, baking powder, and salt until evenly mixed.

Add the cold butter pieces. Cut them into the dry ingredients with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-size butter bits.

Pour in the cold buttermilk and gently stir just until a shaggy dough forms. Stop as soon as there are no big dry patches—don’t overmix.

Turn the dough out onto a lightly floured surface (use a little more gluten-free flour blend). Gently pat into a rectangle about 3/4-inch thick.

Cut out rounds with a biscuit cutter or the rim of a glass, pressing straight down (don’t twist) for the best rise.

Place biscuits on the baking sheet so they’re just barely touching for taller sides, or spaced apart for crisper edges.

Bake for about 12 minutes, until the tops are lightly golden and the biscuits feel set and lift easily from the pan. Serve warm.

Notes

Check that your gluten-free flour blend is certified gluten-free to avoid cross-contact. Handle the dough as little as possible to keep biscuits tender, and keep the butter and buttermilk cold for flakier layers.