Gluten Free Dairy Free Buttermilk Biscuits Recipe

Name: Gluten Free Dairy Free Buttermilk Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups blanched almond flour + 1- 2 more Tbsp. if needed; 1 cup cornstarch or arrowroot flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon xanthan gum; 2 tablespoons sugar; 1 1/4 teaspoons salt; 5 tablespoons Earth Balance vegan butter; 2 eggs; 1/4 cup buttermilk; 1/4 teaspoon white vinegar

Servings: persons

1
Preheat oven to 400 degrees
2
Make the buttermilk. Stir together the milk alternative, I used soy milk, and vinegar. Let stand.
3
Stir together the almond flour, cornstarch, baking powder, xanthan gum, salt, and sugar until well combined.
4
Add in the butter and cut in with a pastry cutter (a fork will work also) until well blended.
5
Stir in the eggs and buttermilk. If your dough seems a little bit wet so add 1-2 more Tbsp of almond flour. You want your dough to be sticky but not wet.
6
Lightly grease a pan, roll dough into golf-ball sized balls, and place close together but not quite touching. The dough makes 10-12 biscuits.
7
Lightly press each biscuit to slightly flatten so they look more like biscuits as opposed to a roll.
8
Bake for 17-20 minutes, or until nicely browned.

1146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups blanched almond flour + 1- 2 more Tbsp. if needed, 1 cup cornstarch or arrowroot flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon xanthan gum, and more.

Yes, Gluten Free Dairy Free Buttermilk Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Dairy Free Buttermilk Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions