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Buttermilk Biscuits, Gluten-Free

September 7, 2009 by Jeanne

(Note: the biscuit in this photo is made from 100% lard.  Butter won’t give you quite the intense level of flakiness)

Hey folks! Happy Labor Day. We’ve decided to celebrate Labor Day by getting sick. So much more relaxing than running around and having fun on a holiday, don’t you think? Of course, we’re loving life right now, in between sneezes and coughs.

Anyway, being relatively house-bound makes me want to bake. Today I decided to try another recipe for buttermilk biscuits. A new friend, Lorna Yee, who blogs at The Cookbook Chronicles, has a fabulous one on her site. [Edited to add: the blog is no longer up, so I took down the links].

After seeing her photos, I immediately decided to adapt this recipe to gluten-free–and as you can see,  the results are wonderful!  You can also make this recipe dairy-free.

Gluten-Free Buttermilk Biscuits
-adapted from recipe by Lorna Yee

Special Equipment Needed
-2-3″ cookie/biscuit cutter with sharp edges (don’t use the rim of a glass)

Ingredients:
2 cups (290g)  Jeanne’s Gluten-Free All-Purpose Flour Mix, sifted
2 tablespoons aluminum-free, double-acting baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
4 tablespoons (60 g; 2 oz) butter, cold
4 tablespoons  (60g; 2 oz) leaf lard or shortening, cold
(you can also use all butter; or you can also use all lard/shortening–but the flavor won’t be quite as good as it is with butter)
3/4 cup buttermilk (180 ml)
Tapioca flour for dusting

Optional glaze: one egg yolk beaten with 2 tablespoons milk

Preheat the oven to 425 degrees F.

In a mixing bowl, stir together the sifted flour, baking powder, baking soda, and salt. Add the butter and lard, and cut in with a pastry blender or your fingers until the fat resembles coarse, pea-size clumps. Stir in the buttermilk, taking care not to over-mix.

Turn the dough out onto a floured surface or Silpat, and shape into a cohesive mass. Roll the dough out with a tapioca flour-floured rolling pin until it reaches about 1” thick, then cut with a tapioca-floured biscuit cutter. It’s important that the cutter goes in an out of the dough with minimal squishage of dough. Be careful not to turn the cutter as you cut the dough–this will “seal” the edges together and prevent the biscuits from rising to their true potential. This minimal squishing of the edges is what helps the biscuits to rise and be fluffy:

Place the biscuits on a parchment-lined cookie sheet, and brush the tops with an egg yolk beaten with milk if you want to glaze them.

Bake the biscuits for about 15 minutes, until the biscuits are golden brown and nicely risen.

Enjoy!

Note:  If you use a different gluten-free flour mix, alter the amount of or eliminate the xanthan gum, use dairy-free or egg-free substitutes, or change any other ingredients in this recipe, your results may not match my results.

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Filed Under: biscuits, recipe Tagged With: buttermilk biscuits, gluten-free, glutenfree, Lorna Yee

Previous Post: « Gluten-Free Pizza!
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Reader Interactions

Comments

  1. Carole

    January 4, 2017 at 9:16 pm

    I made these biscuits and they didn’t rise very well although they were very tasty . I now realize that my baking
    powder was single action…new can too, darn. I also think I over worked the dough because it was very dry and
    I had trouble bringing it together. It’s extremely dry here in central Canada and my ingredients may be dryer so
    I will try adding a bit more buttermilk to see if that is the fix. We only seem to get 2 baking powders here and
    the MAGIC is single acting and FLEISCHMANN’S is both gluten free and double acting….will have to do a shop before trying the next batch.

    • Jeanne

      January 10, 2017 at 5:34 pm

      Carole: Yes, if your area is super-dry, then adding a bit more liquid to hold it together is definitely fine. Also, double-acting baking powder is a must. And a high biscuit like the one in the photo was made with lard (instead of butter). Happy baking!

  2. Van

    August 1, 2016 at 9:55 pm

    Hello, I had already bought your two books and i want to know which recipe do you recommend it for make a biscuits teething babies 6 months.
    Thanks a lot!

    • Jeanne

      August 4, 2016 at 3:46 pm

      Van: Thank you for buying my books! Cookies would make good teething biscuits (the “biscuit” part of “teething biscuits” comes from the British term for cookies). Go through my Recipes section and see if any of the cookies appeal to you. You can also let your baby gnaw on a washcloth that is wet with cold water or on one of those teething mesh bags that you can put ice in. My daughter loved those when she was teething. 🙂

  3. Beth

    December 28, 2015 at 8:36 pm

    This is a great recipe! I tried out a half batch substituting lard for butter and using my own gf flour blend (white rice, brown rice, tapioca starch, potato starch). (I also accidentally forgot xantham gum and forgot to halve the salt, lol) They weren’t flakey like biscuits often are, but they were very light and fluffy. They were a little crumbly because I forgot the xantham gum and quite salty because I messed that up, but I was very pleasantly surprised by the texture!

    • Jeanne

      December 29, 2015 at 1:08 pm

      Beth: Sounds good! Thanks for letting me know!

  4. Debi

    November 16, 2015 at 4:25 pm

    As far as texture and taste these were very good! I have made biscuits for years but since we’ve gone GF never tried making them. I was disappointed that they didn’t seem to rise like yours. The only thing I did different was use my GF flour mix which is like yours with the addition of potato starch and sorghum flour. Next time I will try yours to see if that changes it at all. Thanks so much for the recipe!

    • Jeanne

      November 17, 2015 at 12:40 pm

      Debi: OK, let me know how it goes!

  5. Rainy

    June 9, 2015 at 4:05 pm

    First time I tried these I wasn’t happy with them, I did go buy aluminum free baking powder, absolutely the BEST!!! I had some sour cream I had frozen instead of buttermilk (it liquefies when frozen) also used all butter. I will be making these frequently now! Only GF biscuit recipe that is superb to wheat in my estimate.

    • Jeanne

      June 20, 2015 at 10:13 am

      Rainy: Yay! I’m so glad!

  6. Mattie

    February 8, 2015 at 2:52 pm

    FYI: It looks like Lorna’s site has gone. There is a generic landing page sowing whenever I click on links to look at the original recipe.

    • Jeanne

      February 9, 2015 at 3:11 pm

      Mattie: Ah, OK–thanks for letting me know! I took down all of the links!

  7. cyndi

    February 6, 2015 at 11:01 am

    I made buttermilk biscuits last night and my boys declared them the most awesome biscuits they ever had. Thank you for your recipes.

    • Jeanne

      February 9, 2015 at 3:16 pm

      Cyndi: Yay! I’m so glad!

  8. cyndi

    February 5, 2015 at 10:59 am

    I wanted to make gluten free buttermilk biscuits for dinner tonight. Your recipe calls for double acting baking powder without aluminum. I haven’t been able to find any. Will the biscuits turn out if baking powder has aluminum in it?

    • Jeanne

      February 5, 2015 at 11:04 am

      Cyndi: They will turn out but they will probably have a distinctive metal taste. Sodium aluminum sulfate is a common ingredient in some double acting baking powders and it has a strong taste. I recommend reading my Baking Powder post for more information (and a list of baking powders and their ingredients).

      • cyndi

        February 5, 2015 at 12:05 pm

        Thank You. I made your soft sandwich bread and my son loves it. It seemed a little wet to me but it is so much better than store bought.

        • Jeanne

          February 9, 2015 at 3:17 pm

          Cyndi: Yes, this bread isn’t as dry as commercial white bread. I’m so glad your son loves it!

  9. Angie

    November 21, 2014 at 4:55 pm

    Have made many of your recipes. Love them! Question about the dairy-free option for these… I don’t see it listed in your ingredients. What is the dairy-free option?

    • Jeanne

      December 8, 2014 at 8:45 am

      Angie: Check out my Ingredient Substitutions post.

      • Kristy K. James

        December 8, 2014 at 9:25 am

        Just to let you know, I didn’t realize I was out of regular milk one day and my only options were water or unsweetened coconut milk. I opted for the coconut milk. It worked perfectly, and my family – who hates coconut – couldn’t even tell I’d used it.

        • Jeanne

          December 12, 2014 at 9:25 pm

          Kristy: Awesome! Hooray!

  10. Kimberly

    November 19, 2014 at 11:25 am

    I used this recipe for dumplings in my chicken and dumplings recipe and it was delicious! I made it dairy free using soy milk and earth balance margarine. Thank you for the recipe!

    • Jeanne

      December 8, 2014 at 8:49 am

      Kimberly: Yay!

  11. Esther Hardman

    November 4, 2014 at 5:10 pm

    Wow, made these ( using butter and lard), what a treat. Served with sausage gravy thickened with potato flour, fried eggs and home-made jam.
    This will be my go- to recipe from now on.

    • Jeanne

      November 11, 2014 at 1:06 pm

      Esther: Yay!

  12. Wanda

    September 23, 2014 at 10:43 am

    fresh baking powder and soda and they still didn’t rise 🙁 But still taste good.

    • Jeanne

      September 28, 2014 at 6:26 pm

      Wanda: did you use double-acting baking powder? If not, try again and use double-acting baking powder. My favorite is Bob’s Red mill Double Acting Baking powder. Also, did you use the exact ingredients called for?

      • Deb

        November 13, 2015 at 8:45 am

        Hi, ive tried these biscuits twice now and both times they have not risen I followed the recipe exactly…..what on earth am i doing wrong? Thanks

        • Jeanne

          November 13, 2015 at 11:15 am

          Deb: Hm. Did they not rise or did they not rise exactly how they look in the photo? Please realize that the photo was taken after I made this recipe several times. Also, what ingredients are you using? Are you using the exact ingredients called for (i.e., no butter replacers, etc)? Also, there is a bit of technique here: you need to cut the biscuits straight up and down with no twisting whatsoever. That, in itself, takes a fair bit of practice. Also, you need to move the biscuit from the cutting surface to the pan without squishing the edges together. Finally, did you use double-acting baking powder?

          • Deb

            November 17, 2015 at 4:52 pm

            Yes I followed your recipe, your flour etc……love your flour mix ! No twisting of cutter, all good ingredients, nothing old or out of date….they did not rise at all I have baked all my life, but since having to go gluten free over a year ago, baking has been my miggest challenge ! Thanks

          • Jeanne

            November 18, 2015 at 9:35 am

            Deb: That’s weird that they didn’t rise at all. No matter what, they should have risen some amount due to the baking powder (regardless of how you cut them). I would get some new (double-acting) baking powder and try again.

  13. Deborah

    July 9, 2014 at 2:57 pm

    Can the raw biscuits be frozen and thawed before baking? How long would you recommend as thawing time before putting in the oven?
    thanks

    • Jeanne

      August 4, 2014 at 11:03 am

      Deborah: no, I don’t recommend freezing the unbaked biscuits. It would be better to bake them and then cool and freeze them.

      • Deborah

        August 7, 2014 at 9:21 am

        thanks, I found out the hard way they can’t be frozen before baking. turned into hockey pucks! I won’t do that again!

        • Jeanne

          August 8, 2014 at 12:24 pm

          Deborah: Oh well. Bleh.

  14. Gina

    March 16, 2014 at 2:46 pm

    I hope I didn’t miss you stating this somewhere but I wondered if I could use Bob’s Redmill flour for this recipe…I am celiac and my hubby is allergic to rice so I cannot make them unless I can use the Bobs Redmill…Thanks

    • Jeanne

      March 18, 2014 at 12:35 pm

      Gina: Yes, you can use Bob’s Red Mill’s flour mix. Be sure to add about 1/4 teaspoon of xanthan gum per cup of flour.

  15. Bernadine

    February 13, 2014 at 4:59 pm

    Just made these for my family. Didn’t have a bisquit cutter so cut them in eighths. Now they want them for breakfast with sausage gravy.

    • Jeanne

      February 13, 2014 at 6:30 pm

      Bernadine: Yum!

  16. Karen

    January 24, 2014 at 7:33 am

    Hi- first, I will say that this recipe is the best I have found so far for gluten free biscuits! However, I was still a bit disappointed in the results. Maybe I am expecting GF biscuits to end up too close to regular? I uploaded a photo of the finished biscuits to photobucket and included that as “my website.” Maybe you have some tips for me? I didn’t find your recipe for flour (to compare with mine) but mine has these flours: white rice, brown rice, tapioca, and sorghum. It also has xantham gum. The biscuits were very dry and crumbly, and they had an aftertaste (maybe like shortening or metallic?) They also seemed a bit overcooked, I did set the time for 15 min and take out immediately. Maybe I should have taken them out sooner? The only other changes I made to recipe were: 2% lactose free milk with vinegar instead of buttermilk, and 6tbsp salted butter/2 tbsp shortening with no added salt.
    I thought about adding more liquid, as it was a challenge to keep the dough together when rolling, maybe that would have helped?

    • Karen

      January 24, 2014 at 7:35 am

      Duh, I just noticed the recipe for flour above the actual recipe! ThoughI had seen it in the beginning! Mine is quite similar to yours.

      • Jeanne

        January 24, 2014 at 10:41 am

        Karen: Yours has less starch and more whole grains than does mine–which makes is more like a “whole grain” mix. Whole grain mixes tend to be more crumbly than all-purpose flour.

    • Jeanne

      January 24, 2014 at 10:40 am

      Karen: The mix you used doesn’t have enough starch–which is part of what creates non-crumbly baked items. It is closer to a “whole grain” mix than mine is. Also, the metallic taste is the baking powder. Be sure that you use “aluminum-free” double acting baking powder. Try the recipe again with my mix and see what happens.

      • Karen Molloy

        January 24, 2014 at 10:52 am

        Jeanne,
        What is the part of yours that is more starchy? I created my blend using a formula on a website (that I can’t remember, offhand) where it offered suggestions on how to make a flour blend. It called for making 2 parts of whole grains (which I chose the brown rice flour and sorghum flour) and 2 parts of “starchy” flours (the white/sweet rice flour and tapioca) I mix equal parts of each flour, then add in the xantham gum. It has seemed to sub fantastically well for all-purpose flour in other recipes I have. But I am certainly open to suggestions! (Of course, I buy the Bob’s Red Mill Flours on Amazon in 6pks, so still have 1 pk of each of these to use….) I have double-acting aluminum-free baking powder, so that wouldn’t explain any metallic taste. Might be just in my head that it tastes metallic…

        • Jeanne

          January 25, 2014 at 12:58 pm

          Karen: Other sites often make baking recommendations that I wouldn’t necessarily make. I try to make my recommendations based on the science of baking. Also, my mix is based on the protein to starch ratio of all-purpose wheat flour. It’s not a whole grain mix. As far as I can tell, other sites make flour mix recommendations based on their personal feelings (versus the science of baking) about how much of what should go into what–and a lot of sites seem to prefer more whole grain flours for various reasons. It is best to use my mix in these recipes to gauge how well they work.

          Also, even non-aluminum baking powder can have a metallic taste sometimes.

  17. Deby

    January 4, 2014 at 5:40 pm

    Jeanne – I made these this morning after I made-up a batch of your GF All-Purpose Flour Mix and they are AMAZING! They tasted just like the whole-wheat flour version I grew up eating. Thank You for sharing your talents in the kitchen to make life easier on a life-long baker who was diagnosed with Celiac Disease less than a month ago! You’ve given me back the urge to get back in the kitchen and do what I love doing most – baking! Thank You Thank You Thank You!

    • Jeanne

      January 5, 2014 at 1:45 pm

      Deby: Yay! I’m so glad!

  18. Tania

    November 13, 2013 at 8:10 am

    I cant afford all the stuff you put in yours but I can purchase All purpose baking mix that has the gum in it. can I use salted butter dont have kosher salt, and does it matter if the milk is skim since that is all I can have? This sucks cause I am a single mom and my daughter and I were both diagnosed with Celiac and I have no job, no round biscuit cutters and can’t afford to by then so I hope I can still use a glass.

    • Jeanne

      November 16, 2013 at 4:16 pm

      Tania: Yes, you can use another gluten-free all purpose baking mix, but realize that it may or may not work as well as mine. You can use salted butter. You can use skim milk–although the biscuits won’t be as creamy. You can use a glass–just be sure that you cut the biscuits straight up and down–don’t twist the glass as you cut the dough. Also, my mix is actually less expensive per pound than most other mixes. I understand that money is tight and that you cannot buy all of them at once. But be aware that you will save money by using my mix (when you can afford to get all of the ingredients). Happy baking!

    • Kai

      January 26, 2014 at 8:39 am

      I have discovered that Winco foods ( a local west coast grocery chain) has all the “flours” in bulk for super cheap prices!!! In addition to the basic flours they also have coconut flour, etc!!!
      Yay… can’t wait to make the flour blend and start baking!!!

      • Jeanne

        January 29, 2014 at 9:42 am

        Kai: Great! One thing to keep in mind: bulk bin flours have a high chance of cross-contamination with gluten stuff. So, you want to avoid them if you really have to be gluten-free. I am gluten intolerant and wheat allergic–so I can’t take the chance of cross contamination.

        • Kristy K. James

          February 26, 2014 at 12:15 am

          Hi, Jeanne…
          I found your site when visiting Kait Nolan’s blog…and I have to say that your biscuits look wonderful, and I can’t wait to try the recipe. But based on what you just said about CC from bulk flours, I have a question. I’ve purchased a few flours from a local Amish market. The owners either package everything themselves, or purchase them already packaged from another company that sells in bulk. Have you heard anything about the risks from these kinds of stores? Thanks.

          • Jeanne

            February 28, 2014 at 9:21 am

            Kristy: You would need to find out if the source they purchase from is gluten-free. Another issue: are the bulk items you want to purchase near gluten-containing bulk items? This is also a big issue with bulk–bulk areas are notorious for cross contamination. Also, how intolerant are you? If you are celiac or react very strongly, I wouldn’t chance it. If you are mildly intolerant, it might be OK for you.

          • Kristy K. James

            March 2, 2014 at 12:06 pm

            Thanks, Jeanne. 🙂

            I guess I will be avoiding that particular market. For me, gluten causes pretty scary asthma-like symptoms and edema, in addition to digestive problems. Totally not worth the risk.

          • Jeanne

            March 2, 2014 at 6:40 pm

            Kristy: Agreed.

  19. Shelley

    October 18, 2013 at 8:18 pm

    Hi there…chiming in from Canada. Thanks so much for posting this. Most of the recipes I’ve tried for buiscuits were a LOT more work than this. I’ll be making these for the next time I make my homemade mushroom soup for my husband (it is SO easy and takes an hour…blows any canned soup away!!).

    Thanks again so much for posting!!

    • Jeanne

      October 21, 2013 at 10:25 am

      Shelley: Yay!

  20. Tanja

    October 16, 2013 at 9:30 am

    Do these translate well to drop biscuits?

    • Jeanne

      October 16, 2013 at 11:44 am

      Tanja: Not really. The dough is stiff and is meant for rolling and cutting. I do have a drop-friendly biscuit recipe in my book! 🙂

  21. Abqmom

    July 15, 2013 at 12:52 pm

    I get that prickly, itchy feeling around my mouth, too, when I drink soy milk. Its OAS oral allergy syndrome.

    • Jeanne

      July 17, 2013 at 11:25 am

      Abqmom: are you sure your reaction to soy milk is OAS? OAS, Oral Allergy Syndrome, is related to uncooked fruits, vegetables, and nuts. It sounds like maybe you have an actual allergy to soy or something in the soy milk. See my post about OAS for more info on how it differs from a food allergy:

  22. Abqmom

    July 15, 2013 at 12:48 pm

    Gee. I wonder if I can use this dough recipe for monkey bread.

    • Jeanne

      July 17, 2013 at 11:26 am

      Abqmom: well, I think monkey bread is a yeasted bread. But, I’m sure you could coat the biscuits in a cinnamon sugar and then put them in the pan to mimic a monkey-bread kind of thing. I would experiment and see what happens!

  23. Annie

    March 23, 2013 at 11:07 am

    I followed the directions and used all the ingredients listed, going with the dairy free option of soy milk. I had to have done something wrong. Eating the biscuits left a prickly or itchy feeling in my mouth. I double checked that I did use the correct baking powder measurement. Any ideas what could cause that kind of reaction? I made your pancakes and they were perfect. I’m stumped as to what I did wrong with these.

    • Jeanne

      March 23, 2013 at 12:18 pm

      Annie: The prickly itchy feeling sounds like a potential food sensitivity to me. Do you know what the starch is in the baking powder you used? You might react to it. The baking powder might contain aluminum–which can taste gross in large amounts. Check out my Baking Powder post for more info. Also, check to make sure your baking powder hasn’t expired–the starch can go bad and taste gross.

      • Annie

        March 23, 2013 at 2:08 pm

        The baking powder is a brand new Package of Bob’s Red Mill. No aluminum. I’m not allergic to corn starch as far as I know, but I do react badly to corn syrup, so maybe I just need to try it with a baking powder with a potato starch base. The biscuits tasted good. They just felt prickly in my mouth.

        • Jeanne

          March 23, 2013 at 6:42 pm

          Annie: Yeah, the prickly feeling is what I usually associate with a food sensitivity or allergy. That’s what I get with my food allergies. If you react to corn–I would avoid it entirely. That’s one of top 8 allergens. I would also recommend maybe going for an allergy test with your doc.

          • Annie

            July 16, 2013 at 12:38 pm

            Yep, it was the corn starch in the baking powder. I’ve been using the Hain baking powder with potato starch and have had no more prickly feeling in these.

          • Jeanne

            July 17, 2013 at 11:20 am

            Annie: Ah, got it. That makes sense.

  24. Jenny

    March 11, 2013 at 2:11 pm

    Hi Jeanne,

    These are delicious! Thank you for adapting this recipe for us. Now, as per your suggestion, I checked out the original recipe you referred to and discovered that Lorna enjoys these with a mushroom thyme cream gravy- yum! Is there any way you can help us readers/bakers/cooks by directing us to this recipe? I searched Lorna’s site but could not find it. Many thanks, I am eagerly anticipating this combo of your biscuits and this gravy!
    Jennifer

    • Jeanne

      March 11, 2013 at 2:24 pm

      Jenny: It’s in her cookbook, The Newlywed Kitchen. I highly recommend it–it’s a fabulous cookbook and I use it a lot! It’s not gluten-free specific but I adapt any recipe that requires gluten.

      That said, I think you could make a simple bechamel sauce (with my flour mix) and add some onions, mushrooms, and fresh thyme to taste.

  25. Pavlina

    January 1, 2013 at 4:48 pm

    I made these, very nice but very sweet. I’m not a fan of buttermilk, so I just used reg milk. Could that be why? Thanks.

    • Jeanne

      January 1, 2013 at 6:58 pm

      Pavlina: Hm, I’m not sure why they ended up sweet since there is no sugar in the recipe. Did you make any other substitutions other than the regular milk?

      • Pavlina

        January 2, 2013 at 9:04 am

        Ooops. I used the recipe on your book and just assumed it was the same. Silly me. Is it appropriate tor me to ask questions here about your book recipes or shall I just email you? Thanks.

        • Jeanne

          January 3, 2013 at 3:27 pm

          Pavlina: Yes, it’s probably best to email me with book questions. Also, the book’s recipe does contain sugar, so that’s why it’s sweet. You can experiment with reducing the sugar to your personal tastes. Happy baking!

  26. Rosanna

    October 17, 2012 at 5:23 pm

    I was recently diagnosed with celiac and like all others looking for recipees that are close to my home baking. This biscuit was good. It didn’t rise like I thought it would. That is probably my fault as I think I rolled them flatter than I normally would. I found I had to add more buttermilk. I’m still learning. I will definately make these again and not roll them as flat. They were very good. Thank you for posting. I am on the net all the time looking for recipees I can make.

    • admin

      October 18, 2012 at 7:29 am

      Rosanna: That makes sense. GF things, especially ones without eggs, don’t rise as high as wheat ones do. Your idea of rolling them out thicker next time is a good one!

  27. amanda

    August 13, 2012 at 3:12 pm

    It was brown rice flour, corn starch, potato starch and tapioca. I thought I had read about you using it before and I had all the ingredients for that mix(while I didn’t for yours) so I went ahead and used it. It did have xanthum gum but I wonder if the ratio was high enough. The coconut cream concentrate is used to make coconut milk- kind of like powdered milk powder in a way. There are no additives.

  28. amanda

    August 12, 2012 at 6:35 am

    I know this is an older post but I thought I’d comment anyway just in case you might read it. I tried this recipe this morning and it didn’t work out very well. I used Multi-Blend GF Flour and coconut milk(made from coconut cream concentrate +vinegar) for the buttermilk, everything else was made per the directions.

    I couldn’t add quite all the liquid though as it was started to get soupy and certainly not a rollable dough. When I put it on the counter w/ the tapioca to roll out it seemed to do ok. I cut them out with an old tin can fashioned into a cutter and tried to be careful.

    They didn’t rise very well and are extremely crumbly and a bit powdery tasting. I had such high hopes as I’ve tried so many GF biscuits but I was so dissapointed. I used to be able to make a good biscuit but I haven’t had any luck w/ gluten free ones except the grain free variety. Can you help with trouble shooting?

    • admin

      August 12, 2012 at 11:01 am

      Amanda: Hm, I’m not sure what happened. What flours are in the multi-blend flour? Did it have xanthan gum in it? If not, that is why everything was crumbly. Also, I’m not sure what’s in coconut cream concentrate and I’ve not used it in baking, so I’m not sure how it reacts in baking. What brand of concentrate did you use? Does it have additives in it?

  29. andrew

    December 28, 2011 at 10:41 am

    I just wanted to say that I made these this morning, and they are by far the best biscuit I have eaten, gluten free or not. Since I was diagnosed with celiac last January I have longed for good biscuits. Thank you so much for your amazing work!

    • admin

      December 29, 2011 at 1:38 pm

      Andrew: Oh, I’m so glad!! Yay!

  30. Erin

    November 25, 2011 at 11:20 am

    This is the best gluten-free biscuit recipe I have ever tried. I used to make the best biscuits and used biscuit dough to make cobblers and dumpling as well. This is the first recipe that I have tried since going gluten-free many years ago that can actually do all of the things that a good traditional biscuit dough can do! Thank you!

    • admin

      November 27, 2011 at 1:29 pm

      Erin: Yay–thanks! I’m so glad you like it! Thanks for letting me know!

  31. dee

    November 10, 2010 at 7:58 pm

    Jeanne, on this biscuit recipe you use lard, if using butter you say to add more but don’t say how much more..can you give a measurement for the butter? Also what is leaf lard? Thanks

    • admin

      November 10, 2010 at 10:07 pm

      Dee: Oh, what I mean by that is if you don’t want to use lard, just use butter in its place. I say “more” because there is already a measurement for butter above that. I should make that more clear. Also, leaf lard is the highest grade of lard–it has very little pork flavor, which makes it ideal for baking.

Trackbacks

  1. Gluten-Free Buttermilk Biscuits | Kate Nesi says:
    April 5, 2017 at 3:37 pm

    […] my of my latest favorites to make weekly is Jeanne’s Buttermilk Biscuit recipe. They come out flaky and taste amazing with a slab of butter and a few seconds in the […]

  2. My new favorite biscuit dough (gluten-free) | Big Sis Little Dish says:
    February 17, 2016 at 10:37 am

    […] , The Art of Gluten-Free Baking is a fabulous resource.  For years, I’ve happily made these Gluten-Free Buttermilk Lard Biscuits to top my pot pies and savory […]

  3. Vegetable Soup with Goat Milk Broth and Dumplings (gluten-free or not) | Big Sis Little Dish says:
    March 23, 2014 at 6:44 pm

    […] from a gluten-free buttermilk biscuit recipe by Jeanne at  The Art Of Gluten-Free Baking from a recipe by Lorna […]

  4. Breads, Biscuits, and Dumplings, Oh My! | Kristy K. James says:
    March 8, 2014 at 2:43 pm

    […] not going to give you the recipe here. Yes, I made it a little differently, but Jeanne over at the Art of Gluten-Free Baking deserves 100% credit for this baby. Just click on the link and it will take you directly […]

  5. Strawberry Rhubarb Slump (with gluten-free dumplings) « Big Sis Little Dish says:
    May 18, 2012 at 8:46 pm

    […] from a gluten-free buttermilk biscuit recipe by Jeanne at  The Art Of Gluten-Free Baking from a recipe by Lorna […]

  6. Chicken and Dumplings (gluten-free and traditional) « Big Sis Little Dish says:
    January 11, 2012 at 12:29 pm

    […]  dumpling  dough as good as the original.  Recently, I  tried using the dough from the gluten-free buttermilk biscuits from The Art of Gluten Free Baking website and I was overjoyed with the results.  You can read my full rant about the many uses for this […]

  7. Gluten Free Menu Plan - Week of January 9 | Adventures of a Gluten Free Mom says:
    January 8, 2012 at 6:52 pm

    […] your recipe calls for refrigerated biscuit dough, try Jeanne’s Gluten Free Buttermilk Biscuits.  If you have yet to “meet” Jeanne from The Art of Gluten Free Baking (formerly known […]

  8. Lard Have Mercy! Gluten-Free, Pro-Glutton Buttermilk Biscuits! « Big Sis Little Dish says:
    November 25, 2011 at 12:43 pm

    […] about a week after I bought the lard I came across this AMAZING recipe for gluten-free buttermilk biscuits made with refined lard at the Art of Gluten Free ….  Everything about this biscuit dough is right.  The bend of flours has a clean neutral flavour […]

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All Recipes In Alphabetical Order

My recipes, alphabetical order

Angel Sugar Cookies

Animal Crackers

2 Apple Pie Fillings

Baguettes

Banana Bread

Banana Oatmeal Muffins

Bear’s Ginger Oat Muffins

Berry Cake

Best Blueberry Muffins

Bittersweet Mocha Coffee Cake

Blackberry Cobbler

Blueberry Crumb Bars

Blueberry Honey Muffins

Blueberry-Lime Coffee Cake

Blueberry Snack Cake

Bread, Sandwich, Multi-Grain

Bread, Sandwich, Soft

Bread, Sourdough (boule–round loaf)
–Sourdough Starter

Brown Butter Pound Cake

Brownies

Brownies, Bittersweet

Brownie Bark

Butter Cookies (Spritz, Pressed)

Buttermilk Biscuits

Chantilly Meringuée (or Elegant Ice Cream)

Cheese Crackers and Straws

Cheese Straws (made with gluten-free Puff Pastry)

Cherry Pie

Chocolate Almond Cake

Chocolate Bouchons

(Decadent) Chocolate Cake

Chocolate Chip Meringue Cookies (dairy-free)

Chocolate Chip Cookies and Chocolate Chunk Cookies, 2 Recipes

Chocolate Chip Cookies, Shortbread-type (egg-free)

Chocolate Chip Meringue Cookies

Chocolate Chip Scones

Chocolate Chocolate Chip Biscotti

Chocolate Clementine (orange) Cake

Chocolate Dump (It) Cake

Chocolate Pecan (Tar Heel) Pie

Chocolate Pound Cake

Chocolate Sheet Cake (w/Chocolate Pecan Frosting)

Cinnamon Rolls, with or w/o Cream Cheese Frosting

Cinnamon Swirl Sour Cream Coffee Cake

Coffee Chocolate Almond Crunch Bars (egg-free)

Cornbread

Cranberry Cake

Cranberry Sauce

Crazy Cake (dairy-free and egg free)–w/instructions for cupcakes, too

Cream Cheese Pound Cake

Cream Cheese Truffle Brownie Cookies

Cream Scones

Crullers (donuts) (with a selection of glazes)

Cupcakes (chocolate), use the Fast, Easy, and Elegant Fudge Cake recipe and bake for 30 mins. or the Crazy Cake recipe for a vegan alternative

Decadent Chocolate Cake

Dilly Cottage Cheese Bread

Dinner Rolls (yeasted)–like Parker House Rolls

Doughnuts (cake-style), 2 Recipes (Plain + Pumpkin)

Fast, Easy, and Elegant Fudge Cake

Flour Mix (Jeanne’s Gluten-Free All-Purpose Flour Mix)

Flour, Self Rising

French Breakfast Muffins

Fruit Drop Cookies

Fruitcake–aka, Country Christmas Cake (the best fruicake you will ever eat!)

Fudge

Garlic Truffle Oil Popcorn

Ginger Molasses Cookies

Gingerbread Cake with Persimmon

Graham Crackers

Hamburger Buns

Honey Vanilla Pound Cake

Ho Hos

Hot Cross Buns, Traditional

Hot Cross Buns, Apple Cinnamon

Irish Soda Bread

Italian Chocolate Kiss Cookies (Baci di Cioccolato)–chocolate-almond cookies w/chocolate filling

Jam-Filled Butter Cookies–Thumbprint cookies

Jam-Filled Shortbread Cookies (nut-free Linzer cookies)

Kentucky Bourbon Cake

King Cake

Krumkake (Scandinavian Crisp Cookies)

Lemon Sour Cream Pound Cake

Lemon Buttermilk Snack Cake

Lentil-Tomato Pasta Sauce

Linzer Cookie, Giant (nut-free)

Little Tiered Chocolate Cakes

Madeleines (Classic)

Maple Bundt Cake

Marbled Coffee Cake (Viennese-style)–chocolate swirl in a lemon cake

Matzo

Mocha Bundt Cake

Nanaimo Bars

Nut and Jam Snack Bars

Orange and Poppy Seed Quick Bread

Oatmeal Cookies, Salty (like the Teaism cookies)

Oreos

Pan Gravy, Classic

Pancakes

Pancakes and Waffles, Sourdough

Pasta (Homemade)

Pasta with Brussels Sprouts, Chili, and Bacon

Peach Cake

Pepparkakkor (Swedish Gingersnaps)

Pie Crust, Flaky

Pie Crust Crackers

Pistachio Cookies with White Chocolate Ganache

Pizza Crust (NYC thin-style)

Pizza, Grilled

Pound Cake

Puff Pastry

Puff Pastry Cheese Straws

Puff Pastry Shells (Vols au Vent)

Puff Pastry Turnovers

Pumpkin Chocolate Chip Cake

Pumpkin Spice Bundt Cake

Pumpkin Pie (with directions on how to adapt to dairy-free)

Ranch Dressing

Ricotta Pound Cake

Risotto (Easy, cooked in Pressure Cooker)

Rosettes (light and delicate Scandinavian fried cookies)

Salmon (or Halibut) Croquettes w/ Spicy Remoulade Sauce

Salty Oat Cookies–like the Teaism cookies

Shortbread Cookies (w/Oat Flour and Ginger)

Shortcake Biscuits (including recipe for Strawberry Shortcake)

Skordalia (Greek potato-garlic-lemon dip)

S’more Whoopie Pies

Soup with Beans, Turkey, Potatoes, Basil and Cumin

Sour Cream Bundt Cake

Sour Cream Orange Coffee Cake

Sourdough Bread (boule–round loaf)
–Sourdough Starter

Strawberry Cake

Strawberry (or Raspberry) Mascarpone Tart with Pecan Shortbread Crust

Streuselkuchen (yeasted German Crumb Cake)

Tar Heel (Chocolate Pecan) Pie

Texas Sheet Cake

Thin Mint Cookies (like the Girl Scout cookies of the same name)

Toaster (or Portable) Tarts–like Pop Tarts

Tortillas (Flour)

Tres Leches Cake

Tunnel of Fudge CAke

Turkey Meatloaf

Victoria Sponge Cake (Jam-Filled)

Vols au Vent (Puff Pastry Shells)

Waffles (Buttermilk)

Waffles (Sourdough)

Whipped Cream Cake

Zucchini Bread (with or w/o chocolate chips)

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