Gluten-free Biscuit Recipe

Oven and pan

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. Place a wire rack on top if you want bottoms to stay crisp; otherwise a lined sheet is fine.

Measure ingredients accurately. Keep the butter very cold and the buttermilk chilled until ready to use.

In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, sugar, and sea salt until evenly distributed and aerated (about 20–30 seconds).

Add the cold cubed butter to the dry mixture. Using a pastry cutter, two forks, or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 8–12 strokes with a pastry cutter). The pea-sized bits will create flaky layers.

Place the bowl in the refrigerator for 5 minutes if the butter has warmed while working.

In a small bowl or measuring cup, whisk together the cold buttermilk, egg, and apple cider vinegar until blended.

Make a well in the center of the dry mixture and pour in the wet ingredients. Using a rubber spatula or spoon, fold the mixture together with gentle strokes until just combined and no large pockets of dry flour remain. The dough will be sticky and slightly shaggy; do not overmix.

If the dough seems too dry (unlikely with measured ingredients), add up to 2 tablespoons additional cold buttermilk, 1 tablespoon at a time. If too wet, sprinkle up to 1 tablespoon of the flour blend and fold once.

Turn the dough out onto a lightly floured (gluten-free flour) work surface or between two pieces of parchment. Pat the dough into a rectangle about 3/4-inch to 1-inch thick using your hands or a rolling pin — avoid heavy pressure. For taller biscuits, keep the thickness near 1 inch.

Gently fold the dough in half (short side to short side) and press it down lightly once or twice to create layers; repeat folding 1 more time. This folding preserves butter layers and increases flakiness.

Using a 2.5-inch round biscuit cutter (or a sharp floured knife for squares), press straight down through the dough without twisting. Twist can seal edges and reduce rise. Re-shape scraps gently to cut remaining biscuits; try not to overwork the dough. You should get about 8–9 biscuits.

Arrange biscuits on the prepared baking sheet about 1 inch apart for slightly crisp sides or touching for taller, softer sides. Brush the tops lightly with a little reserved buttermilk or directly with melted butter for a golden top.

Bake in the preheated 425°F (220°C) oven for 12–16 minutes, rotating the pan halfway through, until the tops are deeply golden and a toothpick inserted into the center comes out clean. Baking time will depend on oven and biscuit size.

Remove biscuits from the oven and immediately brush the tops with the 2 tablespoons melted butter. Sprinkle flaky sea salt on top if desired.

Let the biscuits cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm.