Gluten-Free Buttermilk Biscuits

Gluten Free Breads | 0 comments

I love breakfast “sandwiches” made with egg, cheese and bacon or ham in a biscuit. I made these buttermilk biscuits for that purpose. I probably made these a little larger than I would if I was making them as a side dish, and I ended up with 7 biscuits (well, 6 1/2). I used this gluten-free flour mix.

Gluten-Free Buttermilk Biscuits

Joan Donogh
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 7 -10 biscuits


  • 2 cups gluten-free all purpose flour blend
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup cold butter
  • 1 egg
  • 2/3 cup buttermilk


  • Preheat oven to 425 degrees F.
  • Place flour, sugar, salt, baking powder and baking soda in food processor bowl. Whirl to combine.
  • Cut butter into chunks and add gradually to food processor through feed tube while processor is running. Continue to process until it is finely cut in and mixture is crumbly.
  • In a small bowl, whisk egg until frothy, and add buttermilk.
  • Pour buttermilk mixture into the feed tube while processor is running, and blend a few seconds until it is combined and forms a ball.
  • Turn out onto work surface lightly dusted with your flour blend, or rice flour. Roll out to about 3/4 inch thickness.
  • Use cookie cutter to cut biscuits of desired size. Place biscuits on parchment lined baking sheet.
  • Bake in preheated oven for about 12 to 15 minutes, until nicely browned.



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