These easy 9-minute fluffy gluten-free buttermilk Bisquick biscuits are what you have been waiting for! They are fluffy and moist, soft and buttery sweet, and only 5 ingredients if you already have our DIY Bisquick Mix!
Have you tried our easy gluten-free yeast rolls yet???
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Best gluten free bisquick biscuits:
I think the number one question that I get from readers is for this recipe. I guess there are a ton of people wanting and needing a great gluten-free biscuit recipe and I am here today to share what I know.... and on this subject... I know quite a bit.
So I am going to skip all the small talk and get straight to the point on this one. Here's my fluffy gluten-free buttermilk biscuit recipe that contains only 5 ingredients (if you have my DIY Bisquick mix!) and only 9 minutes of baking time.
You may also want to check out What The Fork's Easy Homemade Honey Butter to spread over your hot buttermilk biscuits. It's an amazing combination.
Ready, set, go!
Gluten Free Bisquick Biscuit Ingredients:
- 2 cups DIY Bisquick Mix
- 1 teaspoon xanthan gum
- 1 tablespoon baking powder
- 6 tablespoon cold unsalted butter, diced
- ¾- 1 cup buttermilk
Biscuit Pro Tips:
- One side note: if you don't have buttermilk on hand, you can trade it out for heavy cream. I've done it many a times and the biscuits still turn out AHHHHH-mazing!
- And one more little note: This recipe is made with instructions using a mini muffin tin. You can easily make 12 regular muffin-sized biscuits, you may need to adjust your baking time a few extra minutes. No biggie!
How to make gluten free Bisquick buttermilk biscuits:
- Preheat your oven to 425*F. Spray your mini muffin tin with a cooking spray and set aside.
- Combine your dry ingredients in a large mixing bowl and combine well. Add in the butter and mix until crumbles appear (I use my hands to combine the butter).
- Once crumbled, add in the buttermilk and stir until dough is formed.
- Roll the dough into balls (gumball size) in your hands and place one dough ball into each muffin cup.
- Bake for 8-10 minutes, or until the biscuits are golden brown around the edges.
- Allow to cool slightly before placing biscuits on a cooling rack. Enjoy!
How to store gluten-free biscuits:
You can store cooled fluffy biscuits in an airtight container or plastic storage bag at room temperature for up to 1 week!
Fluffy Gluten-Free Buttermilk Biscuits
These easy 9-minute fluffy gluten-free buttermilk bisquick biscuits are what you have been waiting for! They are fluffy and moist, soft and buttery sweet, and only 5 ingredients if you already have our DIY Bisquick Mix!
Ingredients
- 2 cups DIY Bisquick Mix
- 1 teaspoon xanthan gum
- 1 tablespoon baking powder
- 6 tablespoon cold unsalted butter, diced
- ¾- 1 cup buttermilk
Instructions
- Preheat your oven to 425*F. Spray your mini muffin tin with a cooking spray and set aside.
- Combine your dry ingredients in a large mixing bowl and combine well. Add in the butter and mix until crumbles appear (I use my hands to combine the butter).
- Once crumbled, add in the buttermilk and stir until dough is formed.
- Roll the dough into balls (gumball size) in your hands and place one dough ball into each muffin cup.
- Bake for 8-10 minutes, or until the biscuits are golden brown around the edges.
- Allow to cool slightly before placing biscuits on a cooling rack. Enjoy!
If you make my gluten free biscuits, let me know in the comments! Enjoy enjoy enjoy!
Also- be sure to follow me on instagram and hashtag #BlessHerHeartYall or tag @BlessHerHeartYall – I love seeing and hearing the delicious things you make!
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I have been celiac for a number of years and have never found a bisquick recipe that I liked. I tried so many and all came out terrible. Thank you so much for your recipe, I love them.
So great to hear that you love them as well. I know the frustrations of trying to find good GF baked goods!
We have been making these using the commercial bisquick gluten free flour. We ran out and I had been searching for a DIY, we made yours with some small substitutes such as 1/2 arrowroot powder 1/2 cornstarch, fine white rice flour, and powdered goat milk. When making the biscuits I used A2 milk with white vinegar for the buttermilk (1 cup worth)Aside from a super sticky dough that I had to use gf flour to roll into a ball, these were amazing! Light and fluffy and 10x better than the Gluten Free bisquick brand. Thank you so much, they are amazing!