Buttermilk Biscuits

You know that moment when a biscuit comes out of the oven and the kitchen smells warm, buttery, and comforting? The kind you split open while it’s still steaming, already planning the first bite. That moment doesn’t have to be off-limits anymore.

These gluten-free, lactose-free buttermilk-style biscuits bake up tender and fluffy with lightly crisp edges, just like the classic version. They’re made with intentional ingredients and careful portions so you can enjoy one warm biscuit without the worry or regret that usually follows. If you’ve been craving real comfort and holding yourself back, this recipe is your green light.

Ingredients:

Dry Ingredients

• 1 1/2 cups gluten-free all-purpose flour
  Use a low-FODMAP blend made from rice flour, potato starch, tapioca starch, or cornstarch. Do not use blends with chickpea flour, lentil flour, inulin, or chicory root.

• 1 tablespoon gluten-free baking powder
  Must be labeled gluten-free and free from wheat starch.

• 1/2 teaspoon salt

• 1 teaspoon granulated sugar

Fat

• 5 tablespoons cold lactose-free butter or dairy-free butter
• If using dairy-free butter, check that it does not contain inulin or added fibers.

Liquid

• 3/4 cup lactose-free buttermilk substitute
• Made by mixing 3/4 cup lactose-free milk with 1 teaspoon lemon juice. Let it sit for 5 minutes before using.
  

Optional

• 1 tablespoon lactose-free milk for brushing biscuit tops before baking

Tools you will need:

• Large mixing bowl
• Whisk
• Box grater or pastry cutter
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Biscuit cutter or round glass

How to Make It:

1. Prepare the oven and pan
   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and promote even baking.
2. Mix the dry ingredients
   In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar. This step ensures even distribution and helps the biscuits rise properly.
3. Cut in the butter
   Grate or cube the cold butter and add it to the bowl. Use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs. Cold butter is key for fluffy biscuits.
4. Add the buttermilk substitute
   Pour in the lactose-free buttermilk substitute. Gently stir until just combined. The dough should look slightly shaggy and sticky, not smooth or overworked.
5. Shape the dough
   Transfer the dough to a lightly floured surface using the same gluten-free flour. Pat it into a rectangle about 1 inch thick. Fold it in half once, pat it down again, and repeat one more time to create layers.
6. Cut the biscuits
   Cut out 6 biscuits using a biscuit cutter or glass. Press straight down without twisting so the biscuits rise evenly.
7. Bake
   Place the biscuits on the baking sheet so they are just touching. Brush the tops lightly with lactose-free milk if desired. Bake for 12 to 15 minutes until puffed and lightly golden

The Biscuit You’ve Been Missing

Sometimes all it takes is one recipe to change how you feel about food again. These biscuits are warm, familiar, and made with care so you can enjoy them with confidence. Bake them, taste them, and let comfort feel easy again.