Tender fluffy gluten-free buttermilk biscuits

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I've lost count of the gluten-free cookie variations I've tried over the years. I was determined to produce a gluten-free buttermilk biscuit that was as fluffy, soft, and tempting as traditional biscuits.. Last week, a reader emailed me a recipe that I just had to try. (Thanks Katy!) This version is slightly adapted from that recipe and I am very happy with it!

While working on this recipe, I have made these cookies four times in less than a week and my children are delighted with that. They've been eating PB&J cookie sandwiches, breakfast sandwiches, butter and jelly cookies, whipped honey butter cookies, and cookies right out of the oven. However, if you serve them, they are delicious.

Tender fluffy gluten-free buttermilk biscuits

Servings: 6 giant cookies or 12-14 medium cookies


  • 2 cups brown rice flour plus 2-4 additional tablespoons as needed
  • 1/3 cup tapioca starch
  • 1/4 cup potato starch
  • 1 tablespoon of baking powder
  • 1 spoon of sugar
  • 1 teaspoon of kosher salt
  • 1 teaspoon of xanthan gum
  • 1/4 cup very small butter cubed cold or use this amazing method
  • 1 cup buttermilk or this buttermilk substitute
  • 1 extra large egg


  • Preheat oven to 425 degrees. Beat the dry ingredients and set aside. Cover the cold butter as small as possible, and then mix with the dry ingredients. Cut chunks of cold butter until mixture resembles a plate meal with small peas or smaller lumps. I find it easier to use a pastry blender for this task.

  • Whisk the egg into the milk and then pour into the dry ingredients in the bowl. Stir long enough to combine. The mixture should be somewhat dry and a little sticky at this point. If it's still wet at this point, add more brown rice flour just one tablespoon at a time.

  • Sprinkle a tablespoon of flour on a counter or a pastry mat. Dump the dough on this surface and sprinkle half a tablespoon of flour on top of the dough. Lightly press the dough with your hands to flatten it to about 3/4 "-1" thick. Add just a little more flour as needed, to make sure the dough isn't too sticky.

  • Use a cookie cutter, a round cookie cutter, or a glass to cut the cookie shapes out of the dough. You can also shape them with your hands, if that is more your style. Place the cut cookies on parchment or a silpat-lined baking sheet. Shape the remaining dough into cookies with your hands. Bake for 14-16 minutes, until the bottom of the cookies is lightly browned. (The tops of these cookies won't brown much, so don't wait for the traditional browned top!) Remove from oven and transfer to a basket or rack to cool. Enjoy!

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