Jessica’s Natural Foods

** If you don’t have buttermilk, you can measure 1 tbsp vinegar in a measuring cup.  Add milk and fill to 1 cup. holiday

Gluten-Free Buttermilk Biscuits

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Gluten-Free Buttermilk Biscuits

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  • 1 3/4 cups Jessica’s All-Purpose Flour
  • 1/4 cup Cornstarch
  • 1 tbsp + ¼ tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Salt (e.g. sea salt, Kosher Salt) *
  • 2 tsp Granulated Sugar
  • 8 tbsp unsalted cold or frozen butter, grated, like cheese
  • 1 cup Buttermilk
  • 2 tbsp melted butter, unsalted * Omit salt if using salted butter


  1. Preheat oven to 425 degrees.
  2. Combine Jessica’s flour, cornstarch, baking powder, baking soda, salt and sugar in a bowl.
  3. Mix in shredded butter (this is important for the texture).
  4. Add buttermilk to the center of mixture and fold the flour into it.
  5. Stop mixing as soon as the dry pieces are gone, don’t over mix (this is important for the nooks and crannies).
  6. Measure 2-1/2 tablespoons of mixture or use an ice cream scoop to drop in ball shapes onto a parchment lined baking sheet.
  7. Bake for 10 minutes. After 10 minutes remove from oven, brush with melted butter and bake an additional 5 minutes.
  8. Makes about 16 biscuits depending on preferred size of biscuit.
Gluten-Free Buttermilk Biscuits
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