Gluten-Free Southern-Style Buttermilk Biscuits
Fluffy and tender gluten-free biscuits with a hint of tangy buttermilk, perfect for breakfast or alongside hearty meals. This southern american-inspired breakfast (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.
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- 6 tbsp, cut into small cubes cold unsalted butter
- 1 cup cold buttermilk
- 1 tbsp (optional, for slight sweetness) honey
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Bake for 12-15 minutes until biscuits are golden brown on top. Remove and cool slightly before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Gluten-Free Southern-Style Buttermilk Biscuits take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Gluten-Free Southern-Style Buttermilk Biscuits?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Gluten-Free Southern-Style Buttermilk Biscuits?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gluten-Free Southern-Style Buttermilk Biscuits for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Gluten-Free Southern-Style Buttermilk Biscuits gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
