There’s something absolutely magical about a warm, buttery gluten-free biscuit fresh from the oven. For years, I thought making truly excellent gluten-free biscuits was impossible—until I discovered the secret combination of flours and techniques that create biscuits with a tender crumb, flaky layers, and that irresistible golden-brown exterior.
This recipe has become my go-to for breakfast, brunch, and dinner. Whether you’re serving them alongside a creamy alfredo sauce, with jam and whipped cream, or simply slathered with butter and honey, these biscuits deliver restaurant-quality results every single time. The key is using the right flour blend—I use a combination of rice flour, tapioca starch, and potato starch to mimic the structure of traditional wheat flour.
What makes these gluten-free biscuits so special is the technique. We’re keeping everything ice-cold, working quickly to maintain those precious butter pockets, and using just enough liquid to bring the dough together without overworking it. The result? Biscuits that are tall, fluffy, and absolutely delicious. I’ve tested this recipe dozens of times, tweaking the ratios and methods until I achieved perfection.
These biscuits pair beautifully with savory dishes like chicken alfredo, or you can enjoy them sweet with jam and butter. They’re also wonderful for breakfast sandwiches, served alongside roasted vegetables like shishito peppers, or even crumbled over a fresh chickpea salad.
I’m thrilled to share this recipe with you because I know how challenging it can be to find reliable gluten-free baking recipes. This one works beautifully, and I’m confident you’ll be making it again and again. For more detailed gluten-free baking tips, check out Serious Eats’ comprehensive guide to gluten-free baking and Bon Appétit’s collection of gluten-free recipes.
Ingredients
- 2 cups (240g) rice flour
- ¾ cup (90g) tapioca starch
- ½ cup (60g) potato starch
- 3 tablespoons (37g) granulated sugar
- 2½ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon xanthan gum (omit if your flour blend contains it)
- 12 tablespoons (170g) cold unsalted butter, cubed
- ¾ cup (180ml) cold buttermilk, plus more for brushing
- 1 tablespoon honey
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside. This high temperature is essential for creating those gorgeous, golden-brown biscuits.
- In a large mixing bowl, whisk together the rice flour, tapioca starch, potato starch, sugar, baking powder, salt, and xanthan gum. Make sure everything is evenly distributed by whisking for about 30 seconds.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. This creates the flaky layers in your biscuits.
- In a small bowl, whisk together the cold buttermilk, honey, and vanilla extract. The honey adds subtle sweetness and helps with browning.
- Make a well in the center of the flour mixture and pour in the buttermilk mixture. Using a fork, gently stir until the dough just comes together. Do not overmix—a few small streaks of flour are perfectly fine and actually desirable.
- Turn the dough out onto a lightly rice-floured surface. Gently shape it into a rough rectangle about ¾ inch thick. Be gentle here; overworking the dough will result in dense biscuits.
- Fold the dough in half, then fold it in half again. This lamination process creates those beautiful flaky layers. Gently press it back to about ¾ inch thickness.
- Using a sharp 2-inch biscuit cutter dipped in rice flour, cut out biscuits from the dough. Press straight down—don’t twist, as this seals the edges and prevents rising. You should get about 12 biscuits.
- Place the cut biscuits on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops lightly with additional buttermilk for extra golden-brown color.
- Bake for 16-18 minutes, until the biscuits are tall, fluffy, and golden brown on top. They should rise nicely and develop a beautiful color.
- Remove from the oven and let cool on the baking sheet for 2-3 minutes before transferring to a wire rack. Serve warm with butter, jam, honey, or your favorite toppings. For expert techniques, see The New York Times baking guide.
Pro Tips
- The key to gluten-free biscuits is using the correct flour blend. Rice flour provides structure, tapioca starch adds chewiness, and potato starch creates a tender crumb. Don’t substitute all-purpose gluten-free flour as the results will be different.
- Temperature is absolutely critical in biscuit making. Keep everything cold—cold butter, cold buttermilk, and work quickly with your hands. Warm butter will make greasy, dense biscuits.
- Xanthan gum is essential if your flour blend doesn’t already contain it. It provides elasticity and structure that gluten would normally provide. If you forget it, your biscuits will be crumbly.
- Don’t twist your biscuit cutter—press straight down and pull up. Twisting seals the edges and prevents the biscuits from rising properly.
- If you want extra-tall biscuits, gently stack the dough scraps, chill briefly, and cut additional biscuits. These will be slightly less flaky but still delicious.
- For make-ahead biscuits, you can cut and freeze them unbaked for up to 3 months. Bake directly from frozen, adding 2-3 minutes to the baking time.
- These biscuits are best served warm and fresh. Store leftovers in an airtight container for up to 2 days, then reheat in a 300°F oven for 5 minutes to restore crispness.
- If your biscuits aren’t rising well, check that your baking powder is fresh. Old baking powder loses potency and won’t provide adequate lift.
- For sweet biscuits, increase sugar to ¼ cup and add 1 teaspoon of vanilla extract. For herb biscuits, add 2 tablespoons fresh herbs like chives or rosemary to the dry ingredients.
- Buttermilk is important here—don’t substitute regular milk as the acidity in buttermilk activates the baking powder and creates a tender crumb.
- These gluten-free biscuits work wonderfully for breakfast sandwiches, shortcakes, or simply served alongside soup and salad for dinner.