Gluten-Free Flaky Biscuits

Tall, buttery biscuits with real flaky layers, made by cutting very cold butter into a gluten-free flour blend and folding the dough like a letter. Serve them warm with butter and honey, alongside a holiday dinner or with sausage gravy.

Prep: 25 min Cook: 18 min Total: 60 min Serves: 8

At a glance: This medium baking recipe yields 8 servings in about 1h (25 min prep, 18 min cook). It uses 9 ingredients — including gluten-free all-purpose flour blend, xanthan gum, gluten-free baking powder — and walks through 8 steps. Updated October 24, 2026. Browse more baking recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Flaky Biscuits: When preparing this baking recipe, if you serve these with sausage gravy, make the gravy with a gluten-free flour blend or cornstarch and sausage labeled gluten-free. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use a clean sifter, mixer bowl and pans, and keep the gluten-free flour blend in its own sealed container.

Gluten-Free Notes for Gluten-Free Flaky Biscuits: Flour that contains gluten is replaced with a gluten-free all-purpose flour blend and xanthan gum, which hold the folded layers together. Use a baking powder and flour blend labeled gluten-free.

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servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for gluten-free all-purpose flour blend, plus more for patting out, xanthan gum, gluten-free baking powder. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 1/2 cups gluten-free all-purpose flour blend (about 350 g), plus more for patting out Shop
1 tsp xanthan gum (skip if your blend already contains it) Shop
1 tbsp gluten-free baking powder Shop
1/2 tsp baking soda Shop
1 tbsp granulated sugar Shop
1 tsp salt
1/2 cup (1 stick) unsalted butter, very cold, cut into 1/2-inch cubes
1 cup cold buttermilk, plus 1-2 tbsp if needed
2 tbsp unsalted butter, melted, for brushing

Instructions

1 Cut the butter into cubes and put it in the freezer for 10 minutes. Line a baking sheet with parchment paper.
2 In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), baking powder, baking soda, sugar and salt.
3 Add the cold butter and cut it in with a pastry blender or your fingertips until the largest pieces are the size of peas. Visible butter pieces are what make the flaky layers.
4 Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms. If dry flour remains at the bottom, add buttermilk 1 tablespoon at a time.
5 Turn the dough onto a lightly floured sheet of parchment and pat it into a 6x10-inch rectangle about 3/4 inch thick. Using the parchment to lift it, fold the dough in thirds like a letter. Pat it out again and repeat the fold once more. Gluten-free dough cracks if you roll it hard, so press any cracks together as you go.
6 Preheat the oven to 425°F (220°C). Pat the dough to 1 inch thick. Cut straight down with a floured 2 1/2-inch cutter, without twisting, and place the biscuits on the baking sheet so they just touch. Press the scraps together gently once for the last biscuit or two.
7 Chill the cut biscuits on the sheet for 15 minutes while the oven heats. Brush the tops with melted butter.
8 Bake for 15-18 minutes, until tall and deep golden on top. Serve warm.

Tips & Notes

Keep everything cold: chill the bowl, use buttermilk straight from the fridge and work quickly. If the butter softens while you fold, put the biscuit dough in the freezer for 10 minutes.
Press the cutter straight down and lift it straight up. Twisting seals the cut edges, and the biscuits rise less and lean to one side.
No buttermilk? Stir 1 tablespoon lemon juice into 1 cup cold milk and let it sit for 5 minutes. The acid is what reacts with the baking soda for lift.

Common questions

How long does Gluten-Free Flaky Biscuits take?

Gluten-Free Flaky Biscuits takes about 1 hour, including resting time: 25 minutes to prep and 18 minutes to cook, for 8 servings.

What should I check before making Gluten-Free Flaky Biscuits with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Flaky Biscuits?

Check gluten-free all-purpose flour blend , plus more for patting out, xanthan gum, gluten-free baking powder before they go into Gluten-Free Flaky Biscuits. If you serve these with sausage gravy, make the gravy with a gluten-free flour blend or cornstarch and sausage labeled gluten-free. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use a clean sifter, mixer bowl and pans, and keep the gluten-free flour blend in its own sealed container.

Which gluten-free swaps does Gluten-Free Flaky Biscuits use?

Gluten-Free Flaky Biscuits relies on a gluten-free all-purpose flour blend, xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.

How should leftover Gluten-Free Flaky Biscuits be stored?

Keep everything cold: chill the bowl, use buttermilk straight from the fridge and work quickly. If the butter softens while you fold, put the biscuit dough in the freezer for 10 minutes.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

Recipes include certified gluten-free ingredient guidance and cross-contamination notes. Check every label and use certified gluten-free products. Learn more about us.

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