Easy Homemade Gluten Free Buttermilk Biscuits! These gluten free buttermilk biscuits are so delicious, healthy, and packed with extra veggies for great texture and taste. A great way to sneak in more vegetables to your diet without even knowing. Simple to make, ready in 30 minutes, and a total crowd pleaser for gluten free and non gluten free eaters! Egg free, Yeast Free.
HELLO LAST WEEK OF 2015!!!! Gasp, I’m in shock and yet so ready! As mentioned from this BEST OF Healthy Bites post, 2015 was such a hard transition year. Hard, yes, but one of those things you just know you have to “grown” through, ya know? Anyway, onward and upward —-> UPWARD INDEED!
Speaking of moving on. Here I am again moving forward with yet another veggie packed, stuffed veggie recipe. Except this one is extra special because it’s totally EASY homemade and a great way to sneak more veggies into your meal. Yep, garlic and vegetable mash homemade gluten free buttermilk biscuits. Oh be still my heart!
Now, don’t be scared of the word homemade and gluten free biscuits together. I promise you, these homemade gluten free buttermilk biscuits are probably one of the EASIEST gluten free bread recipes I have EVER made. High fives, right?!!
And you know what else is great about these biscuits? Um, we totally used up our leftover veggies from the holidays and stuffed them in the rolls. All you have to do is mash them up first and combine with garlic to make a puree.
We used leftover cauliflower and mashed it up with the garlic. The bonus with using cauliflower “mash” is that is makes these homemade gluten free buttermilk biscuits taste more cheesy without having to add extra cheese.
See.. now you are intrigued, right?
All you need is gluten free flour mix (I used Bob Redmill 1:1) or cassava flour (1:1 ratio flour), buttermilk, leftover steamed veggies, garlic, herbs, and a little starch to bind it.
Mix and shape into biscuit shape dough using a measuring cup.
Then bake for 15 to 20 minutes and coat with butter after.
You see, an easy way to start testing out homemade gluten free baking and an easy way to use up leftover veggies. I’d also like to add that sneaking in veggies into these biscuits sets you up for a head start with those New Year’s “eat healthy” resolutions, right?
These garlic veggie homemade gluten free buttermilk biscuits are great with soup, chicken, as an appetizer, etc. Oh and they freeze VERY WELL.
Homemade Buttermilk Biscuits (yeast free, gluten free)
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 minutes
- Yield: 15 1x
Print Recipe
Pin RecipeDescription
Homemade Buttermilk Biscuits {Gluten Free, Egg Free, Yeast free}
Ingredients
Biscuit Ingredients:
- 2 cups Gluten Free Multi-purpose Flour (or Cassava Flour if Grain free)
- 1 tsp sugar
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp herb/seasoning mix of choice
- 1 cup buttermilk
- 1/2 c salted butter (plus extra for coating after baked)
- 1/2 parmesan finely grated (here’s the [url] parmesan ∞http://amzn.to/2jGmKV9[/url] I use)
GARLIC VEGGIE mix in::
- 1 tbsp chopped garlic clove
- 1 tbsp oil
- 1/4 tsp sea salt
- 1 cup steamed cauliflower or broccoli (chopped or crumbled)
- 1/4 c milk of choice (I used almond milk)
- 1 tsp potato starch (optional)
Instructions
- The easiest thing to do first is make your garlic veggie stuffing.
- Combine all your ingredients in a small sauce pan on medium high heat. Cook for 10 to 12 minutes then mash into a puree. See picture above. Once cooked, set aside.
- Next prepare your dough.
- Preheat oven to 425F.
- Mix dry ingredients together in a large bowl.
- In another bowl, whisk together your melted or soft butter and buttermilk.
- Fold buttermilk mix into your dry mix and add in the grated parmesan.
- Mix with hands until dough is formed.
- Next add in your veggie mash. Mix again.
- Take 1/4 cup measuring cup and fill it with dough. Press flat and then Flip cup over (with the dough filling) onto a greased baking sheet so you get a 1/4 cup round dough ball.
- Repeat for 14 more dough fillings.
- Bake for 20-22 minutes
- Remove from oven and add melted butter on top of each biscuit. Feel free to sprinkle with more herbs or seasoning on top if desired.
Notes
For best gluten free flour mixes, I use Bob Redmills 1:1 ratio flour.
- Category: bread
- Method: baking
- Cuisine: america
Keywords: gluten free, yeast free, biscuits, healthy, egg free, garlic and herb, buttermilk
I told you these were kinda amazing, and I wasn’t kidding. Multi-purpose veggie stuffed gluten free biscuits to the rescue! Homemade so you can brag about it later. You have my permission. Mmm k?
Have a great last MEATLESS Monday for 2015. Hope everyone is enjoying the break.
I’m off to bake a little then take a nap. Seriously, it’s on my holiday break to do list… SLEEP!
Favorite homemade bread or biscuit recipe??
Cheers,
Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
Sign up & get 5 FREE RECIPES from my
Michele @ paleorunningmomma says
December 28, 2015 at 5:51 AMThese really do look absolutely amazing – totally genius if you ask me! This will have to be on my must-try list!
Cotter Crunch says
December 28, 2015 at 10:11 AMp.s…. it works with cassava! tried it! YUM!
Megan @ skinny fitalicious says
December 28, 2015 at 6:07 AMYes you are amazing! This is a great idea for using up leftovers!
Cotter Crunch says
December 28, 2015 at 10:11 AMYou’re amazing! Mwah!
Erin @ The Almond Eater says
December 28, 2015 at 6:15 AMYou did it–you went and made biscuits not only gluten free, but garlicky and delicious too. These look awesome!
Cotter Crunch says
December 29, 2015 at 6:49 PMgarlicky, my new favorite word!
Sam @ PancakeWarrIors says
December 28, 2015 at 7:14 AMYou put veggies in your biscuits. Seriously this is genius. Now I’m craving a big old biscuit. love how simple this recipe is – making gf baking so much less scary!!
Cotter Crunch says
December 28, 2015 at 10:11 AMi know, right? so so good!
Jennifer says
December 28, 2015 at 7:38 AMmy eyes, my eyes! These look so sinfully good . . . but I know they’re also gonna be healthy, amazing
Cotter Crunch says
December 28, 2015 at 10:10 AMhaha shun your eyes and pass the butter
Susie @ SuzLyfe says
December 28, 2015 at 8:14 AMI never have leftover veggies, so I would have to make some for these, but it would be so worth it. These sound amazing!
Cotter Crunch says
December 28, 2015 at 10:03 AMwe had leftover cauliflower because we literally had buckets of it at christmas. haha, i guess everyone had the same veggie tray idea.
Madeline @ foodfitandfam says
December 28, 2015 at 8:19 AMThese look BOMB! I bet even my crazy picky kiddos will eat them. Nom.
Cotter Crunch says
December 28, 2015 at 10:10 AMyes!!!! woohoo! keep me posted.
Annmarie says
December 28, 2015 at 8:29 AMI NEED to give these a try! Pinned for later!
Cotter Crunch says
December 28, 2015 at 10:02 AMLet me know if you do!
Blair says
December 28, 2015 at 8:32 AMI’m pretty sure that garlic + biscuits are a match made in HEAVEN! Love this delicious twist with the veggies! 🙂
Cotter Crunch says
December 28, 2015 at 8:57 AMi knew you’d agree! xxoo
SHe rocks fitness says
December 28, 2015 at 9:35 AMI LOVE all biscuits…The buttery goodness of them…The flaky texture…So good on a cold winter night with a hearty stew! XOXO
Cotter Crunch says
December 28, 2015 at 10:00 AMamen to that!! stay warm!
Christine @ Love, Life, Surf says
December 28, 2015 at 9:35 AMI have to admit – the one thing that I really wanted to eat this Christmas was biscuits! These look amazing!
Cotter Crunch says
December 28, 2015 at 9:54 AMquestion. Is cassava flour whole30 approved? Because I made these with that too, minus the cheese of course. I’d check because it’s paleo approved. YOU NEED IT!!! it’s amazing
Christine @ Love, Life, Surf says
December 28, 2015 at 10:52 AMI think cassava is OK but they don’t really want you to re-create baked goods even if they include Whole30-approved ingredients. 🙁
Cotter Crunch says
December 28, 2015 at 10:58 AMOh ya. Boo. Save them for February
Shashi at RunninSrilankan says
December 28, 2015 at 9:36 AMOh be still my heart – indeed!!!
These garlic and vegetable mash homemade gluten free buttermilk biscuits are freakin brilliant Lindsay! I love sneaking veggies into eats but lady – these biscuits are epic!
Cotter Crunch says
December 28, 2015 at 10:12 AMlet’s try beets next!
Jess @hellotofit says
December 28, 2015 at 10:08 AMMmm I haven’t made biscuits in a hot minute. Love the addition of adding mashed cauli and garlic 🙂
Cotter Crunch says
December 28, 2015 at 3:03 PMhaha hot minute. well, let’s get that hot minute started, yes?
Hannah @CleanEatingVeggieGirl says
December 28, 2015 at 11:13 AMThese look amazing! I just bought Cassava flour for the first time and I am loving it so far!
Cotter Crunch says
December 28, 2015 at 6:00 PMisn’t it the best?!! i love how easy it is to use.
Liz @ THe Clean Eating Couple says
December 28, 2015 at 12:42 PMMmm these look so savory and delicious!!
Jen says
December 28, 2015 at 12:56 PMSo yum!! It’s so hard to find a good GF biscuit recipe! And one with added veggies is even better!
Lucie@FitSwissChick says
December 28, 2015 at 1:04 PMI totally want these!! Since I am in the same country currently, can you throw some over? 🙂
I am with you, this year’s been a challenge! 2016 – we will rock it!
Love you.
Cotter Crunch says
December 28, 2015 at 3:02 PMlet’s meet half way in vegas!!!
Laura @ Sprint 2 the Table says
December 28, 2015 at 2:56 PMI will never understand how something so foul as buttermilk can make baked stuff taste so good. I try not to think too hard though. LOL! Love these. Love you.
Cotter Crunch says
December 28, 2015 at 3:01 PMhaha i know! it’s so strange yet so good. Kinda like us.
Jody - Fit at 58 says
December 28, 2015 at 7:19 PMThose look friggin fantastic!!! I just love bread period!!!! 🙂
Amanda @ .running with spoons. says
December 29, 2015 at 11:31 AMSwooning big time over here. And I’m seriously in love with the garlic and parmesan combo. I’ve never tried making my own biscuits (or bread!), but it’s something that’s on the to-tackle list for 2016.
Cotter Crunch says
December 29, 2015 at 2:57 PMyou must, you are a pro baker anyway!
Meghan@CleanEatsFastFeets says
December 30, 2015 at 9:56 PMLeftovers and biscuits all in one recipe. You’re a genius.
Maggie says
December 31, 2015 at 5:43 AMThese biscuits are perfect! It’s always amazing to see how you can create a gluten free version of anything with such beautiful texture 🙂
★★★★★
Cotter Crunch says
December 31, 2015 at 7:04 AMwhat are you doing up so early? haha. And thank you!
Sue says
January 22, 2017 at 4:18 PMHi Lindsay! I’d love to try your recipe, but I need to know–what are Parmesan crumbles? Also, the recipe does’t tell me how much of the crumbles to use!
Thanks for any help you can offer,
Sue
Cotter Crunch says
January 22, 2017 at 5:16 PMoops! sorry about that. Just updated. I meant to put finely grated parmesan. Does that make sense?
chinmayi says
January 20, 2019 at 11:53 AMhi,its really interesting,but how many days we can store it???
Lindsay Cotter says
January 20, 2019 at 1:00 PMI would keep in fridge for up to 5 days or freeze right away for 3 months. Hope that helps!