Gluten-Free Southern-Style Buttermilk Biscuits

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fluffy and tender gluten-free biscuits with a hint of tangy buttermilk, perfect for breakfast or alongside hearty meals. This Southern American-inspired recipe (gluten-free), ready in about 30 minutes, combines gluten-free all-purpose flour, baking powder, baking soda into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 180 calories and feeds 8, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 8 Southern American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 2 cups gluten-free all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1 tsp sea salt until evenly combined.
  2. Step 2: Add 6 tbsp cold unsalted butter cubes to the flour mixture. Using a pastry cutter or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
  3. Step 3: Pour 1 cup cold buttermilk and 1 tbsp honey (if using) into the flour mixture. Stir gently with a wooden spoon until just combined; the dough will be slightly sticky.
  4. Step 4: Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Fold the dough over itself 2-3 times to create layers, then pat again to 1-inch thickness.
  5. Step 5: Use a 2.5-inch round biscuit cutter to cut biscuits, pressing straight down without twisting. Place biscuits 1 inch apart on a parchment-lined baking sheet.
  6. Step 6: Bake for 12-15 minutes until biscuits are golden brown on top. Remove and cool slightly before serving.

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