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This is an easy gluten free biscuit recipe made with buttermilk and flavored with garlic and herbs. Simple directions and few ingredients produce light, flaky, and flavorful biscuits!
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I gave my recipe for Gluten Free Buttermilk Biscuits a flavor upgrade and to make this Gluten Free Biscuit Recipe with Garlic and Herbs. While regular buttermilk biscuits are great, sometimes you just need to bring a little more flavor to the party!
My family loves the flavor of my Gluten Free Rolls with Garlic and Herbs, so I knew I had to replicate that in these biscuits.
Biscuits are a staple in almost every American household but they’re not always the easiest recipe to make. That’s especially true if you’re making gluten free biscuits or you’ve never made biscuits before.
While they do take a bit of practice to get “the right feel” for the dough, it’s worth the little bit of effort and practice to get it right.
Below, I’ve answered some questions you may have about making these gluten free garlic herb biscuits. Most of the tips can also be applied to making any type of gluten free biscuit.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Can I use dried herbs instead of fresh herbs?
I tried these biscuits two ways, with fresh herbs and then with dried Italian seasoning. Hands down, the biscuits made with fresh herbs tasted way better.
The texture was better too, which was a little surprising. The dried herbs soaked up some of the liquid in the biscuits which left the biscuits ever so slightly drier.
It wasn’t too much of a difference but definitely noticeable.
To use dried herbs in this recipe, replace the 2 tablespoons of fresh herbs with 1 tablespoon dried Italian seasoning. If you use the dried herbs, be sure to add an extra tablespoon or two of the buttermilk to keep your biscuit dough on the moist side.
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What’s the best flour for Gluten Free Biscuits?
I’m currently loving Cup4Cup for gluten free biscuits. There’s milk powder in Cup4Cup which brings a little more protein to the flour blend. The little extra protein in the flour blend yields flaky baked goods with good structure that’s nice and tender.
For a homemade flour blend, I recommend using my Brown Rice Gluten Free Flour Blend.
Can I use frozen grated butter instead of cutting the butter in with a pastry blender?
Yes, you can! I tried this recently and it worked great. I’m not a huge fan of grating the butter because it was messy, but it works beautifully. It cuts down on the mixing time considerably.
After I grated the frozen butter, I stuck it back in the freezer to keep it cold until I was ready to mix it into the flour.
I used a standard box grater to grate the butter.
My biscuit dough is dry and not coming together, what happened?
If your gluten free biscuit dough seems too dry and isn’t quite holding together, add an extra tablespoon of the buttermilk and mix it well. Continue to add 1 tablespoon at a time until the dough holds together, only as needed.
The dough should be just moist to the touch without any dry crumbs. It shouldn’t be sticky or over-saturated and it should be dry enough to pat out and cut with biscuit cutters.
If you find that you’ve added too much buttermilk and your dough is too wet to pat out and cut, you can just turn them into drop biscuits.
Rule of thumb for these gluten free garlic herb biscuits, a little extra moisture won’t hurt but too little moisture will make the biscuits dry and chalky.
What size biscuit cutter should I use?
I use a 2 ½ -inch biscuit cutter. My biscuits are slightly on the smaller side, they’re about 3 bites each. Feel free to use a larger biscuit cutter if you prefer.
Just know that using a larger biscuit cutter will decrease the number of biscuits this recipe yields and you’ll have to increase the baking time a bit.
Key Ingredients forGarlic Herb Biscuits
- Gluten Free Flour – my favorite flour blend for biscuits is Cup4Cup.
- Buttermilk – buttermilk adds flavor and improves the texture of the biscuits. It also reacts with the baking soda which helps the biscuits rise more while they’re baking.
- Fresh Herbs – I prefer the combination of fresh parsley and fresh rosemary but you can use 2 tablespoons of your favorite combination of fresh herbs.
- Garlic Powder – I use garlic powder in the biscuit dough instead of fresh garlic. The garlic flavor gets evenly distributed and there’s zero risk of biting into a big chunk of garlic. Brushing the tops of these biscuits with some garlic butter might be worth experimenting with, though!
- Butter – My favorite butters for biscuits are butters with a higher fat percentage, I’m talking at least 84%. Biscuits have so few ingredients that using a higher quality butter will make a difference in the taste and texture of your biscuits. In my opinion, it’s worth the splurge!
Equipment Needed to Make Biscuits
- Pastry Blender – I use a Pastry Blender to cut the butter into the biscuits. Skip this step by grating frozen butter (see above) or you can use a food processor to cut the butter into the flour. If you use a food processor, just be careful not to over-process the dough.
- Silicone Brush – a simple Silicone Pastry Brush is an essential kitchen tool. In this recipe, I use to to brush buttermilk on top of the biscuits before baking and then to brush the biscuits with melted butter when when come out of the oven.
- Biscuit Cutters – I use a 2 1/2 inch Biscuit Cutter when making biscuits. It makes a smaller, 3 bite biscuit. Feel free to use whatever size you love.
- Silicone Baking Mat – I love my Silpat Silicone Baking Mat. The biscuits get a beautifully browned, crisp bottoms that aren’t burned. Parchment paper works great too.
How to Make Gluten Free Biscuits
Step 1. Preheat oven to 425 degrees and grease a baking sheet or line it with a silicone baking mat or parchment paper.
Step 2. Add the gluten-free flour, xanthan gum, salt, baking powder, baking soda, and garlic powder to a large bowl and whisk together. Whisk in the minced rosemary and parsley.
Step 3. Add the cubed butter and cut in with a pastry cutter or two forks until it resembles coarse crumbs.
Step 4. Stir in ¾ cup buttermilk and mix until just combined. Add an additional tablespoon buttermilk as needed to moisten all of the flour/dry ingredients.
Step 5. Turn the dough out onto a floured surface and gently pat into a rectangle. Fold the rectangle into 3rds and turn the dough a half turn. Then flatten into a rectangle until the dough is about a ½-¾ inch thick.
Step 6. Cut the dough with a 2 ½ inch biscuit cutter and place the biscuits on the prepared baking sheet, the edges of the biscuits should be touching.
Step 7. Re-roll the dough as needed (by stacking the scraps and flattening). If using a 2 ½ -inch biscuit cutter there will be about 11- 12 biscuits total but will depend on how thick you cut them.
Step 8. Refrigerate the biscuits at least 30 minutes to ensure that the butter stays nice and cold. This is especially important if your house/kitchen is warm and humid.
Step 9. Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk then bake for 12-15 minutes or until the biscuits are browned and baked through.
Step 10. Once baked, brush the tops of the biscuits with the melted butter and sprinkle with additional parsley, optional.
Tips for Making Flaky, Fluffy Gluten Free Biscuits
- Read the recipe directions carefully – I use a different “rolling” process than with my regular biscuit recipe. I use more of a “laminated dough” approach to help build flaky layers in the biscuits.
- Use a good quality butter. I like using butter with at least 84% butter fat in biscuits.
- Keep your ingredients cold. You want the butter and buttermilk to be as cold as possible. When baked, the butter will melt and create steam which will help form the layers in the biscuits. Refrigeration the biscuits for 30 minutes before baking helps with this too.
- Remove the rosemary leaves and parsley leaves from the stems before chopping/mincing.
- Brush the tops with buttermilk before baking – it’ll make the biscuits beautifully browned on top.
- Rotate the pan during the last couple of minutes of baking for even browning.
Other Recipes for Gluten Free Biscuits To Try
- The OG – my original recipe for Gluten Free Biscuits
- Buttermilk Biscuits
- Gluten Free Drop Biscuits
- Parmesan Black Pepper Biscuits
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4.79 from 32 ratings
This is an easy gluten free biscuit recipe made with buttermilk and flavored with garlic and herbs. Simple directions and few ingredients produce light, flaky, and flavorful biscuits!
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Additional Time: 30 minutes minutes
Total Time: 1 hour hour
Servings: 12 Biscuits
By: Sharon Lachendro
Print Rate Pin
Ingredients
- 2 cups gluten-free flour blend see notes
- 1 teaspoon xanthan gum omit if your flour blend contains it
- 1 teaspoon 6 g fine sea salt
- 1 tablespoon 12 g baking powder
- ½ teaspoon 3 g baking soda
- ½ teaspoon 2 g garlic powder
- 1 Tablespoon fresh rosemary minced
- 1 Tablespoon fresh parsley minced plus more for garnish
- 6 tablespoons 87 g unsalted butter, cubed and very cold
- ¾ cup 188 ml buttermilk, cold + 1 tablespoon, divided
- 1 tablespoon butter melted
Instructions
Preheat oven to 425 degrees and grease a baking sheet or line it with a silicone baking mat or parchment paper.
Add the gluten-free flour, xanthan gum, salt, baking powder, baking soda, and garlic powder to a large bowl and whisk together. Whisk in the minced rosemary and parsley.
Add the cubed butter and cut in with a pastry cutter or two forks until it resembles coarse crumbs.
Stir in ¾ cup buttermilk and mix until just combined. Add an additional tablespoon buttermilk as needed to moisten all of the flour/dry ingredients.
Turn the dough out onto a floured surface and gently pat into a rectangle. Fold the rectangle into 3rds and turn the dough a half turn. Then flatten into a rectangle until the dough is about a ½-¾ inch thick.
Cut the dough with a 2 ½ inch biscuit cutter and place the biscuits on the prepared baking sheet, the edges of the biscuits should be touching.
Re-roll the dough as needed (by stacking the scraps and flattening). If using a 2 ½ -inch biscuit cutter there will be about 11- 12 biscuits total but will depend on how thick you cut them.
Refrigerate the biscuits at least 30 minutes to ensure that the butter stays nice and cold. This is especially important if your house/kitchen is warm and humid.
Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk then bake for 12-15 minutes or until the biscuits are browned and baked through.
Once baked, brush the tops of the biscuits with the melted butter and sprinkle with additional parsley, optional.
Serve warm or room temperature.
Notes
For the best results, I highly recommend using Cup4Cup in this recipe. I used 274 grams of Cup4Cup flour and omitted the xanthan gum listed in the recipe.
Be sure to cut your butter into the dough until the pieces of butter are fairly small. If the butter bits are too big, they won’t incorporate into the dough well and the biscuits will come out denser.
Try to work the dough as little as possible to keep the biscuits from being flat and tough.
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Nutrition Information
Serving: 1g | Calories: 143kcal
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
