Life Changing Gluten Free Biscuits

Life Changing Gluten Free Buttermilk Biscuits recipe { @beardandbonnet www.beardandbonnet.com }

Not even kidding- these are life changing gluten free biscuits! 

Life Changing Gluten Free Buttermilk Biscuits recipe { @beardandbonnet www.beardandbonnet.com }

You are going to be forever spoiled by their tender, flaky crumb and NEVER go back to traditional gluten free biscuits ( AKA hockey pucks) again!  Not too long ago I worked with Clabber Girl to create a decadent blueberry lavender shortcake recipe. I knew as soon as I tasted the slightly sweet shortcake biscuits that I was on to something. 

Life Changing Gluten Free Buttermilk Biscuits recipe { @beardandbonnet www.beardandbonnet.com }

Since then I have been making a savory version of those biscuits with buttermilk and black pepper and they are absolutley INSANE! Weekend breakfasts have now reclaimed my families hearts and we are once again enjoying southern style biscuits with our eggs and coffee. 

Life Changing Gluten Free Buttermilk Biscuits recipe { @beardandbonnet www.beardandbonnet.com }

This recipe even stores well! Yep, you read that right, you can wrap them tightly and store them at room temperature and they are still soft and delicious the next day. Get ready to cut butter into flour, bake up fluffy biscuits, and slather them with whatever jam your little heart desires! These are going  to become a staple at your house for sure.

 Life Changing Gluten Free Buttermilk Biscuits recipe { @beardandbonnet www.beardandbonnet.com }

 

***UPDATE 1/25/2019 This recipe is being tweaked and will be back online ASAP. Thanks for your understanding! ***

 

80 Comments

    1. Meg April 22, 2015 at 4:50 pm

      Girl, whne you have been eating nothing but sub par gluten free biscuits for 3 years a REAL bisuit is a huge celebration! Ha.

      Reply
    2. Linda McEnerny September 13, 2017 at 2:07 pm

      These look so good – however, so many of us who have problems with gluten have developed sensitivity to rice because of its overuse in gluten-free recipes. I will try this with green banana flour (gives amazing texture to GF breads) and quinoa flour instead. Hoping for good results!!

      Reply
      1. thismess December 22, 2017 at 3:21 am

        Linda, let me know how it works out with your variations. I have never baked with green banana flour, so I am super intrigued!

        Reply
  1. Laura | Petite Allergy Treats April 23, 2015 at 7:54 am

    Wow Meg! Those truly will change gluten free lives!! The texture looks perfect and I love and appreciate the absence of egg and strange ingredients. Pinned, shared, loved!

    Reply
    1. Meg April 23, 2015 at 8:06 am

      I am so glad you are excited about the biscuits! They are SO good.I hope you love them as much as we do – thanks for sharing!

      Reply
  2. Jennifer S. April 23, 2015 at 8:37 am

    I have been dying for a real gf biscuit. I figure since you lived in the south and all that, then you know what a real one tastes like….. I bought some buttermilk today – making these immediately!

    Reply
    1. Meg April 23, 2015 at 3:42 pm

      YES!!! Jennifer – get ready, these biscuits are amazing. I can’t wait to hear what you think!

      Reply
  3. Jessica April 23, 2015 at 6:14 pm

    Shut up! These look AMAZING! My son has an egg allergy and it’s so hard to find GOOD GF baked goods without them. Can’t wait to try these!

    Reply
    1. Meg April 23, 2015 at 8:08 pm

      Woohoo!!! Jessica, I am so glad you and your son can enjoy them 🙂 I hope you all love them as much as we do!

      Reply
  4. Barb April 30, 2015 at 1:11 pm

    How do you measure your flour? I sift and then scoop into measuring cups. I’m asking because I made these today and they were too wet to pat down. I ended up dropping them on the sheet and baking them but they took 22 minutes to get done all the way through, probably because they were high with peaks. The flavor was very good. If you scoop flour when you bake, it would mean that I didn’t use enough flour.

    Reply
    1. Meg April 30, 2015 at 3:18 pm

      Great question Barb, I actually scoop the flour. I am glad you still were able to enjoy the flavor. 🙂

      Reply
      1. Barb May 1, 2015 at 5:13 pm

        Okay, I will try them again and scoop!

        Reply
  5. Pingback: Buttermilk biscuits recipe

  6. Tabitha July 10, 2015 at 8:02 pm

    I made these for dinner. They were so yummy! It almost had an aftertaste like English muffin. My husband and I both enjoyed them very much. Thank you.

    Reply
    1. Meg July 11, 2015 at 8:29 pm

      I am so glad you enjoyed the biscuits! My family is obsessed with them – give breakfast sandwiches a try with the biscuits as the bin. You will love them!

      Reply
  7. Jessi August 10, 2015 at 12:53 pm

    These were delicious! After my daughter was diagnosed with Celiac Disease we pretty much gave up on biscuits because they were too eggy or to gritty. We will get a lot of use out of this recipe!

    Reply
    1. Meg August 10, 2015 at 8:43 pm

      Oh my goodness Jessi, thank you so much for commenting! You just made my day. I am so glad that you and your daughter liked these.

      Reply
  8. A Patterson August 30, 2015 at 8:26 am

    These just came out of the oven, and they are fabulous! What a lovely recipe-the biscuits came out just like the photos, and taste even better. My buttermilk had gone way south, so I used plain kefir. I also used Swerve sugar in place of regular, and I used ground pink salt instead of kosher. These are a bona fide biscuit, no two ways about it! Thanks for a keeper of a recipe!

    Reply
    1. Meg August 30, 2015 at 5:18 pm

      Hooray!!! I am so glad you love these biscuits. Being a southern girl, biscuits are near and dear to my heart and it means the world to me that other people are enjoying these as much as we are.

      Reply
  9. low carb dessert recipes September 28, 2015 at 7:55 pm

    What a great gluten free biscuit recipe! Those look absolutely delicious! Pinned 🙂

    Reply
    1. Meg September 29, 2015 at 6:47 am

      Thank you so much!

      Reply
  10. Sheryl November 9, 2015 at 10:13 am

    These were beyond amazing. Like really and truly the best texture and the taste is on point!! I didn’t even like biscuits pre-gf but these are just so darn good. Life changing indeed.

    Reply
    1. Meg November 9, 2015 at 7:08 pm

      I am so glad you like these Sheryl!!! They really breathed new life into our weekend breakfasts.

      Reply
      1. Jenny November 17, 2015 at 10:05 am

        I tried them with coconut flour instead of sweet rice flour (because that was what I had), and they taste absolutely delicious to me! Could be because I haven’t had a biscuit in awhile 🙂 but I loved them.

        Reply
        1. Meg November 17, 2015 at 11:29 am

          Jenny I am so glad you liked them! I will have to give coconut flour a try sometime soon 🙂

          Reply
  11. Debbie January 1, 2016 at 9:06 pm

    These look great and I can’t wait to try them. I am wondering if you have given any thought to using weights for you flour measurements instead of cups? I have found that it’s much more accurate.

    Reply
  12. Donna Hann January 7, 2016 at 4:09 pm

    I have been tweaking my own gluten free biscuit recipe over the years and while they were tasty, they never blew me away enough to make the same recipe twice. I found yours tonight, made them, and I ate 5! I was trying to start my year off grain free. Oops. Thanks for a fabulous recipe.

    Reply
    1. Meg January 8, 2016 at 2:57 pm

      Donna you just made my day!!! Woohoo!!! I am obsessed with these biscuits and am so glad they are making other peoples gluten free biscuit noshing dreams come true too. 🙂 Sorry we made you fall off the grain free train though…at least it’s in the form of a tasty biscuit!

      Reply
  13. Judith January 18, 2016 at 10:32 am

    Hi Meg, when you said you scooped the flour, did you level off the top of the measuring cup with a knife or did you just scoop n pour into your bowl. I want to get the amount right before I make them. Can’t wait to try this recipe. Thank you.

    Reply
    1. Meg January 18, 2016 at 2:16 pm

      Hi Judith, I scoop and level 🙂 You are going to love these!

      Reply
      1. Judith January 21, 2016 at 10:56 am

        Thank you. Can’t wait.

        Reply
        1. Judith February 7, 2016 at 11:00 am

          Hi Meg, I have tried for many months to make a homemade biscuit that I could live with and enjoy, but every recipe I tried was so disappointing I just wanted to give up until I made your recipe. I knew it was different when I mixed everything together and looked at the dough. It looked and felt like the biscuits I used to make before going gluten free. They truly are life changing. I can now feel confident about making biscuits again. Thank you for this wonderful recipe.

          Reply
          1. Meg February 7, 2016 at 4:50 pm

            Judith, you just made my day! I am so very glad that you gave this recipe a chance. Thank you for coming back and telling us how they turned out!

  14. Dawn stane January 26, 2016 at 4:38 pm

    These are these best gluten free biscuits I’ve tried. Thank you so much for the recipe.

    Reply
    1. Meg January 26, 2016 at 5:39 pm

      Yay Dawn!!! I am so glad you like them 🙂 Biscuits are back!

      Reply
  15. Meg February 2, 2016 at 3:30 pm

    Hi Meg! I’m excited to try these, but can’t use the potato starch. I’m hoping your experience can help me. Could you recommend a different starch? Or should I just omit and see how they turn out? Thanks!

    Reply
    1. Meg February 3, 2016 at 7:23 am

      Hi Meg! You can try substituting arrowroot starch for the potato starch, I think it should work just fine 🙂

      Reply
      1. Meg February 3, 2016 at 8:11 am

        Fantastic! I’ll give it a try ASAP. Thanks again!

        Reply
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  17. Denise Carrell February 16, 2016 at 6:07 pm

    I just put these in the oven and the batter was WAY to runny to roll out. I tried to let it sit a few minutes to give the starches a chance to absorb some of the liquid. The ideal way to measure flour is by weight but I still didn’t expect the recipe to be that far off. I triple checked to make sure I didn’t forget an ingredient (since the day was long and so is the ingredient list…ha). I will try them again but I’m wondering if in your trial runs for this recipe if you even had the problem and how to remedy it.

    Reply
    1. Meg February 16, 2016 at 8:18 pm

      Denise that is really odd, I have never had that problem when making these myself and haven’t had anyone else say that they have had that issue. the dough should come together in the bowl, then when you turn it out onto the plastic wrap you should be able to pat it out with your hands before cutting the biscuits. No rolling required. Next time I make the recipe I can definitely weigh it and come back to you with the correct amounts. We just never have too many people asking for weight vs cups so we haven’t done it in the past. If it helps I always dip my measuring cups in the flours then level them. I’ll make a batch of biscuits this week and be sure to measure by weight and get back to you. 🙂

      Reply
      1. Denise Carrell February 16, 2016 at 9:30 pm

        Well I can’t say I haven’t made some epic mistakes in baking before so who knows. Weighing things has been drilled into me in culinary school. I must say it does produce consistent results and it’s very easy. Today I learned that these biscuits make excellent little pita type rounds when you mess up the recipe. I added some garlic powder and rosemary to make them savory and let’s just say we all have “biscuit babies” from eating almost the whole batch (2 people, a bird and a dog). I will definitely be making these again. You have rivaled America’s Test Kitchen in their recipe! Thank you and well done!

        Reply
        1. Meg February 17, 2016 at 8:10 am

          Wow, what a compliment! Thank you so much. I will definitely get back to you with weights asap. I usually make these on the weekend anyways, so it shouldn’t be a problem to weigh it all. My mom is a pastry chef and i know she has always drilled weighing things (maybe not doing it is me rebelling 😉 HA! ) At any rate, I am really glad you enjoyed them and I am glad to know they make pretty tasty pita rounds…gonna have to try that myself!

          Reply
      2. Jodi-Anne September 12, 2017 at 2:35 am

        So, I made this recipe, exactly how it shows on the website, and they didn’t come out as shown, not at all! They were so soft and runny that I had to let them sit for a couple of minutes to allow the starches to bubble. Then I wound up having to spoon them onto the cookie sheet. They didn’t rise very high either, but that’s probably because I let them sit too long. I will try them once more, without spooning the flours before levelling and will do your way (after reading your last comment), but I found them tasting weird as well. Once more try then I’ll have to look elsewhere for another recipe. Cheers!

        Reply
        1. thismess December 22, 2017 at 3:21 am

          So sorry Jodi-Anne, are you sure your measurements were right? I have made these a thousand times and never had that outcome.

          Reply
  18. ginger March 14, 2016 at 10:48 am

    These truly are life changing. They are easy and absolutely delicious. I make them once a week in my house! The BEST GF biscuits I have found!

    Reply
    1. Meg March 14, 2016 at 11:10 am

      Ginger you are the best, thank you for sharing!!! I am so glad you love the biscuits as much as we do. 🙂

      Reply
  19. mina March 18, 2016 at 3:11 pm

    euphoric biscuits had me moaning. has anyone tried freezing these?

    Reply
    1. Meg March 21, 2016 at 12:30 pm

      Woo-hoo, that is what I like to hear Mina! I actually have freezing these babies on my to-do list for the next couple of weeks, so I will let you know how they turn out.

      Reply
  20. Rainbow Conti March 31, 2016 at 6:17 pm

    Thank you! These are fabulous light fluffy tasty…no more hockey pick biscuits for me! Even my non gf hubby loves them! Have you cracked the code on yeast rolls? I used to make the best yeast rolls and breads and since I’ve had to go gf for my lupus symptoms my rolls are tasteless rocks…

    Reply
    1. Meg April 1, 2016 at 7:21 am

      Hooray!!! I am so glad that you and your husband love these – my non-gf daughter is obsessed with these which felt like a total win to me! I have not had much luck with yeast rolls, but that doesn’t mean I’m not still trying. As soon as I figure one out that is as good as these biscuits I promise I will share it 🙂

      Reply
  21. Krystal O August 7, 2016 at 12:08 pm

    These biscuits really Have changed my life! I make them often, so I just wanted to send a “thank you”!!
    These are the biscuits I dream of. Literally

    Reply
  22. Sara June 22, 2017 at 6:37 pm

    Resulting buscuits were great. I literally ate half the batch in one go. Like some others on here, my dough was really wet, so I added more tapioca flour last minute and spooned it onto the baking pan. I used regular rice flour instead of the sweet kind, so maybe that caused the difference in consistancy? Either way, the texture and taste were a amazing.

    Reply
    1. thismess June 23, 2017 at 11:38 pm

      I am so glad you liked the biscuits! Adding a little extra tapioca flour never hurts if the dough is a bit wet. 🙂

      Reply
  23. Leota Harry July 7, 2017 at 5:04 am

    Can you please advise how to make these biscuits dairy free as well as gluten free?Thanks.

    Reply
    1. thismess July 13, 2017 at 3:26 am

      Hi Leota, you could use a dairy free butter such as Earth Balance and make vegan buttermilk by adding lemon juice into non dairy milk and letting it sit for a few minutes.

      Reply
  24. Patricia Burkhart August 17, 2017 at 2:49 am

    These biscuits sound yummy. Is it possible to use all GF flour (such as Bob’s Red Mill 1+1 or Better Batter)? All of these different flours take up so much space on my shelf 🙁
    Thanks!

    Reply
    1. thismess December 22, 2017 at 3:23 am

      Hey Patricia! You could give it a try, but I find that this unique blend of flours is what gives these biscuits their perfect texture.If you give it a go let me know, I would love to know how it works.

      Reply
  25. Lorraine Klutz September 15, 2017 at 5:06 pm

    Followed recipe exactly but dough very thin that I could pour it out, tried adding extra tapioca flour but this did not help much. Tried this twice with the same results and could not cut dough into biscuit shapes and ended up with flat pancake looking biscuits . Taste good but certainly not fluffy feature. What am I doing wrong.

    Reply
    1. thismess December 22, 2017 at 3:27 am

      Hmmm…that is so odd Lorraine, I have never had that outcome and must have made these a thousand times. Are you sure the initial measurements are right?

      Reply
  26. Paulina October 9, 2017 at 8:05 pm

    I baked up a batch today and they were very tasty, and a great substitute for regular wheat flour tea biscuits. I had to modify the recipe slightly by adding more brown rice flour as my batter was runny at first, but the extra flour resulted in drier batter so I added some coconut oil and more milk till I got the consistency I felt was right. Despite my tinkering around with the recipe I was very happy with them, and they rose well. Didn’t put any extra leavening. I just ate one with a a pat of butter that melted on the biscuit and accompanied it with strawberry jam. It was a heavenly reminder of the high teas I used to attend. Thanks for this inspiring recipe.

    Reply
    1. thismess December 22, 2017 at 3:20 am

      So glad you enjoyed them Paulina! Happy holidays!

      Reply
  27. Darlene Dobson from Canada October 29, 2017 at 3:07 pm

    Just made a double batch and my they are divine. We used the dairy free butter (Earth Balance) and non-dairy milk and reduced the kosher salt to 1/4 tsp and left out the pepper as we are not fans. We also used the Reynolds Easy Release Muffin liners in muffin tins and then spooned the batter in. Wonderful addition to our gluten recipe box for our family.

    One question. If we wanted to leave out the xanthum gum what should be added in its place. Eggs are not an issue for us.

    Reply
    1. thismess November 17, 2017 at 3:34 pm

      So glad to know that you love these biscuits too!!! You could always use guar gum instead of xanthum gum.

      Reply
    2. thismess December 22, 2017 at 3:31 am

      So glad you enjoyed them Darlene! You could always sub in guar gum for the anthem gum. I haven’t tried any other substitutions outside of that, but traditionally there are no eggs in biscuits, so I probably would avoid that as an option due to the fact that hey would drastically change the flavor and texture.

      Reply
  28. Jace October 29, 2017 at 4:53 pm

    So perfect. Thank you for this smashing recipe….used a 1/4 to 3/4cup milk to yogurt substitute for the buttermilk I didn’t have….turned out awesome. Four teenage girls downed them all….well, plus one for the cook… 😉

    Cheers!

    Reply
  29. Debbie November 1, 2017 at 10:02 pm

    We have not been able to find an earth balance dairy free butter we can have….wondering if I could use coconut oil instead?

    Reply
    1. thismess November 3, 2017 at 4:37 am

      HMMM…I have never tested the recipe with coconut oil, so I can’t say for sure if it will work or not. If you give it a try please let m know how it turns out!

      Reply
  30. Lauren December 7, 2017 at 8:43 pm

    This is definitely the best recipe I’ve tried for GF biscuits so thank you for that! While they turned out pretty perfect, they did not brown for me. Any ideas?

    Reply
    1. thismess December 8, 2017 at 1:18 am

      I am so glad you like them! I’m not sure why they wouldn’t have browned for you, did you leave them in the oven long enough? They should be golden on top when you do.

      Reply
  31. Susan December 22, 2017 at 4:22 pm

    Duuuude! These are fantastic. I baked some this morning and my whole house smelled like butter…this is a GOOD thing 🙂
    They’re super flaky and the outside gets kinda crunchy. We paired with strawberry jam and turkey bacon.

    Thanks, Meg!

    Reply
    1. thismess December 22, 2017 at 11:11 pm

      Yay Susan!! I am so very glad you loved these and am really wishing I had a batch baking in the oven right about now 😉

      Reply
  32. Pingback: Gluten Free Dairy Free Biscuits | Lydia's Recipe Box

  33. Andrew November 18, 2018 at 11:07 am

    Made this for my family’s early Thanksgiving tonight. The best GF anything I’ve ever made. Just amazing. Thanks so much!

    Reply
    1. thismess November 19, 2018 at 12:51 pm

      Hooray!! You made my day Andrew, I am so glad you and your family loved these biscuits. Happy Thanksgiving!

      Reply
  34. Kirby May 1, 2019 at 11:01 pm

    Are you going to put the recipe back up?? This is my favorite biscuit recipe and I didn’t save it!! 😭

    Reply
    1. thismess May 5, 2019 at 8:51 pm

      No worries!! I’m so sorry you missed them 🙂 I am going to email youth recipe as it was published. Let me know if you don’t receive it.

      Reply
  35. Kristina October 29, 2019 at 4:10 pm

    I would love it if the recipe is put back up. These are delicious.

    Reply
    1. thismess November 4, 2019 at 9:09 pm

      Kristina,
      I am working on tweaking this currently, but if you send me your email address I can send you the original recipe 😉

      Reply

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