Perfectly fluffy, and perfectly gluten-free, these Fluffy Buttermilk Biscuits will be a hit every time! They’re also egg-free and have a dairy-free options, too.
Beautiful buttermilk biscuits.
Oh, buttermilk biscuits! They must be one of my all-time favorite meals. I mean, sides… Their light, fluffy, buttery goodness has had me hooked since childhood.
Ever since cutting out dairy a few years ago, I gave up hope on finding a good buttermilk biscuit. For some reason, fluffy biscuits are pretty impossible for this southern girl to handle dairy-free. But ever since the GAPS diet, my handling of dairy has improved.
So I cheat
every now and again most of the time and make myself these luscious beauties… Full of butter and buttermilk, and topped with a beautiful melting dab of butter.
Aren’t they lovely?
Fluffy Buttermilk Biscuits.
Sometimes I seriously wonder if the reason I love them so much is because of that butter… and the fact that they go perfectly with gravy on top.
If you have problems with dairy, these can be made without it, but they won’t be as fluffy. For dairy-free, the very best option is to replace the butter with lard. If you’re kosher, or just don’t like lard, try olive oil. Please be forewarned that coconut oil won’t work, sadly.
You’ll also want to replace the buttermilk with 3/4 cup dairy-free milk (like coconut milk) and 1 tablespoon apple cider vinegar or lemon juice. Mix it up and let it sit for a few minutes to curdle. This will also cause you to lose some of the fluffiness, as it will not be as thick as with regular buttermilk.
More delicious sides.
Though we regularly eat side dishes like these fluffy buttermilk biscuits as a main dish, we do love to serve them up with soup, too. If you’re looking for more sides that can double as easy meals (or not), here are a few of our favorites.
- Keto Garlic Italian Breadsticks
- Bacon Cheddar Jalapeno Cornbread
- Sweet Potato Oven Fries
- Garlic Smashed Potatoes in the Instant Pot
- Quick & Simple Coleslaw
- Garlic & Parmesan Colcannon
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Fluffy Buttermilk Biscuits
Free from gluten, eggs, and sugar, with dairy-free option.
- 1 cup brown rice flour
- 1 cup oat or sorghum flour
- 1 cup tapioca starch
- 1/2 teaspoon salt
- 1 teaspoon guar gum
- 1 tablespoon baking powder (check out how to make your own!)
- 1/2 cup cold butter, cut into 1 tablespoon-sized chunks
- 3/4 cup buttermilk
Preheat the oven to 425.
In large bowl, whisk together the dry ingredients.
Cut in the butter with a pastry cutter, or two knives, until it’s evenly pea-sized.
Pour in the buttermilk, stirring only until everything comes together.
Place dough in 1/4 cupful amounts onto cookie sheet. Flatten if desired.
Bake for 10-12 minutes, or until golden browned.
For dairy-free, replace the butter with lard. Coconut oil won’t work, and olive oil is ok to use, but the biscuits won’t be very fluffy.
Replace the buttermilk with 3/4 cup dairy-free milk (like coconut milk) and 1 tablespoon apple cider vinegar or lemon juice, this will also cause you to lose some of the fluffiness, as it will not be as thick as with regular buttermilk.