Gluten Free Buttermilk Biscuits
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There’s just something about warm, buttery biscuits that feels like pure comfort, right? I love making these buttermilk biscuits when I need an easy, homemade side that still feels a little special. They take only about 20 minutes from start to finish, so they’re perfect for whipping up on a whim. And let’s not forget the honey butter on top. It melts into the biscuits as soon as they come out of the oven and adds just the right amount of sweetness. Perfect for a quick breakfast, brunch, or even a dinner side, these biscuits always hit the spot!
Why You’ll Love Gluten Free Buttermilk Biscuits
- Quick and Easy: You can whip these up in just 20 minutes, making them perfect for busy weeknights or last-minute cravings.
- Flaky and Buttery: Thanks to the cold, grated butter, these biscuits come out super light, flaky, and melt-in-your-mouth delicious.
- Simple Ingredients: Everything you need is probably already in your pantry, so no need for any fancy or hard-to-find items.
- Versatile Side Dish: Whether it’s breakfast, brunch, or dinner, these biscuits pair well with pretty much any meal.
- Sweet Honey Butter: That melted honey butter on top adds just the right touch of sweetness, making them extra special!
Ingredients Needed To Make Gluten Free Buttermilk Biscuits
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- 1.1 GF flour or all purpose flour
- Butter
- Kosher salt
- Sugar
- Baking soda
- Baking powder
- Buttermilk (or milk and vinegar)
- Honey
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Gluten Free Buttermilk Biscuits
- Preheat your oven to 450°F and butter a cast iron skillet or baking dish.
- Grate cold butter and set aside.
- Whisk together oat milk and vinegar to make buttermilk, then keep it cold.
- Mix all dry ingredients in a bowl.
- Add the grated butter and buttermilk, mixing just until combined (don’t overmix!).
- Lightly flour your work surface.
- Roll out the dough until it’s about half an inch thick.
- Use a biscuit cutter to cut out biscuits.
- Place them in the buttered skillet or dish.
- Bake for around 17-20 minutes, until the tops are golden brown.
- Melt butter and honey together, then brush over the warm biscuits. Enjoy!
Commonly Asked Questions
Can I make the dough ahead of time?
Yes, you can! You can prepare the biscuit dough ahead of time, then cover and refrigerate it for up to a day. When you’re ready to bake, just roll out the dough, cut the biscuits, and bake as directed.
How do I store leftover biscuits?
To store any leftover biscuits, place them in an airtight container at room temperature for up to two days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to three months.
How should I reheat the biscuits?
To reheat, you can pop them in the microwave for 15-20 seconds, or warm them in the oven at 350°F for about 5 minutes. This will help them stay soft and fresh.
Can I add any other flavors to the biscuits?
Absolutely! Feel free to get creative by adding herbs like rosemary or thyme, or even a bit of garlic powder for a savory twist. You can also swap honey butter for maple butter if you prefer a sweeter option!
What if I don’t have buttermilk?
No problem! You can make your own by mixing 1 cup of milk (or dairy-free milk—oat milk works great) with 2 teaspoons of vinegar. Let it sit for 5–10 minutes until it curdles and thickens slightly. Then it’s ready to use!
Gluten Free Buttermilk Biscuits
Equipment
- 1 cheese grater
- 1 cast iron skillet or 7×10 baking dish
- 1 3" biscuit or cookie cutter
Ingredients
Dairy Free Buttermilk Biscuits
- 2 ¼ cups 1.1 GF Flour or all purpose flour
- 8 tbsp Butter, cold plus 1 tbsp for baking dish
- 1 ¼ tsp kosher salt
- 1 tbsp sugar
- ½ tsp baking soda
- 1 tbsp baking powder
- 1 cup buttermilk See note below on making your own
Honey Butter
- 2 tbsp butter
- 1 tbsp honey
Instructions
- Preheat the oven to 450 degrees.
- Brush a cast iron skillet or 7×10 baking dish with 1 tbsp of melted Dairy Free butter. Set aside.
- Grate the cold butter and keep it cold until ready to mix dough.
- Whisk together the oat milk and vinegar to create buttermilk. Keep cold.
- Add all of the dry ingredients to a bowl and mix until well combined.
- Add the grated butter and buttermilk and mix until just combined. Be careful not to over mix.
- Lightly flour your work area.
- Add the dough to your work area and roll it out until it is 1/2" to 3/3" thick.
- Use a 3" biscuit cutter to cut out 8 biscuits.
- Place the biscuits into the prepared baking dish or skillet.
- Let the biscuits bake for 17-20 minutes, or until the tops or lightly golden brown.
- Melt the dairy free butter and honey in the microwave. Mix to combine.
- Brush over the top of the biscuits.
- Enjoy!
Video
Notes
Nutrition
These buttermilk biscuits are honestly a game changer. They’re light, buttery, and the honey butter topping just takes them to the next level. Whether you’re making them for a family dinner or just because you’re craving something warm and flaky, they’ll quickly become a favorite. Give them a try—you won’t regret it!
Which dairy free butter do you prefer for this recipe?
I prefer I Cannot Believe It’s Not Butter Sticks
Can I make these as drop biscuits?
This specific recipe is not best for drop biscuits