Gluten-Free Buttermilk Biscuits

Light handling is the secret to making these fluffy, flaky biscuits! They’re great served with your favorite jam, or topped with sausage gravy.

Serves: 15Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy

Serves: 15


  • 4 cups gluten-free all-purpose flour
  • 4 tsp. baking powder
  • 1⁄2 tsp. baking soda
  • 2 tsp. salt
  • 1⁄2 cup vegetable shortening
  • 1 1⁄2 cups buttermilk


  • Preheat oven to 450°F.
  • In a large bowl, combine the flour, baking powder, baking soda, and salt.
  • Add the shortening and use a pastry blender or two knives to cut the shortening into the dry ingredients until the mixture resembles fine crumbs. You do not want big chunks of shortening.
  • Add the buttermilk and stir to combine.
  • Knead the dough 10 to 20 times on a lightly floured surface and roll it out until it’s about 1⁄2 inch thick. Don’t over-handle the dough.
  • Use a biscuit cutter to cut into 3-inch circles and place them in an ungreased 9-by-13-inch baking pan. It is okay if they touch slightly, but don’t crowd the pan.
  • Bake for 10 to 15 minutes or until golden brown on top; serve warm.