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 EASY homemade gluten free recipe. Yep, 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? You can sneak in extra veggies!
We used leftover cauliflower and mashed it up with the garlic, then mixed it into that biscuit batter. Totally optional, but tasty and cheesy tasting 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), buttermilk, 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 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
Description
Homemade Buttermilk Biscuits {Gluten Free, Egg Free, Yeast free}
Ingredients
Biscuit Ingredients:
- 2 cups Gluten Free Multi-purpose Flour
- 1 tsp sugar
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp dried herb/seasoning mix of choice
- 1 cup buttermilk
- 1/2 c salted butter (plus extra for coating after baked)
- 1/2 parmesan finely grated
Garlic Puree (To Mix in) :
- 5 garlic cloves
- 1/4 c olive oil or butter
- 1/4 tsp sea salt
- splash of cream or non dairy milk of choice (I used almond milk)
Instructions
- Preheat Oven to 425F
- Next prepare your dough.
- 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.
- Set aside then make the garlic puree. Combine all your garlic, oil, ans salt ingredients in a small saucepan on medium high heat for 10 to 12 minutes. Place garlic mix in food processor or blender, add a splash (1-2 tbsp) milk or cream and puree. Once pureed, mix this into your prepared biscuit dough.
- 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 until golden. Remove from oven and add melted butter on top of each biscuit.
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. 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 
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These really do look absolutely amazing – totally genius if you ask me! This will have to be on my must-try list!
p.s…. it works with cassava! tried it! YUM!
Yes you are amazing! This is a great idea for using up leftovers!
You’re amazing! Mwah!
You did it–you went and made biscuits not only gluten free, but garlicky and delicious too. These look awesome!
garlicky, my new favorite word!
You 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!!
i know, right? so so good!
my eyes, my eyes! These look so sinfully good . . . but I know they’re also gonna be healthy, amazing
haha shun your eyes and pass the butter
I never have leftover veggies, so I would have to make some for these, but it would be so worth it. These sound amazing!
we had leftover cauliflower because we literally had buckets of it at christmas. haha, i guess everyone had the same veggie tray idea.
These look BOMB! I bet even my crazy picky kiddos will eat them. Nom.
yes!!!! woohoo! keep me posted.
I NEED to give these a try! Pinned for later!
Let me know if you do!
I’m pretty sure that garlic + biscuits are a match made in HEAVEN! Love this delicious twist with the veggies! 🙂
i knew you’d agree! xxoo
I LOVE all biscuits…The buttery goodness of them…The flaky texture…So good on a cold winter night with a hearty stew! XOXO
amen to that!! stay warm!
I have to admit – the one thing that I really wanted to eat this Christmas was biscuits! These look amazing!
question. 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
I think cassava is OK but they don’t really want you to re-create baked goods even if they include Whole30-approved ingredients. 🙁
Oh ya. Boo. Save them for February
Oh 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!
let’s try beets next!
Mmm I haven’t made biscuits in a hot minute. Love the addition of adding mashed cauli and garlic 🙂
haha hot minute. well, let’s get that hot minute started, yes?
These look amazing! I just bought Cassava flour for the first time and I am loving it so far!
isn’t it the best?!! i love how easy it is to use.
Mmm these look so savory and delicious!!
So yum!! It’s so hard to find a good GF biscuit recipe! And one with added veggies is even better!
I 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.
let’s meet half way in vegas!!!
I 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.
haha i know! it’s so strange yet so good. Kinda like us.
Those look friggin fantastic!!! I just love bread period!!!! 🙂
Swooning 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.
you must, you are a pro baker anyway!
Leftovers and biscuits all in one recipe. You’re a genius.
These biscuits are perfect! It’s always amazing to see how you can create a gluten free version of anything with such beautiful texture 🙂
★★★★★
what are you doing up so early? haha. And thank you!
Hi 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
oops! sorry about that. Just updated. I meant to put finely grated parmesan. Does that make sense?
hi,its really interesting,but how many days we can store it???
I would keep in fridge for up to 5 days or freeze right away for 3 months. Hope that helps!
I don’t see anything in the recipe’s ingredient list or the directions about leftover veggies.
sorry for the confusion! It’s an old recipe we updated. Originally we had used leftover cauliflower and mashed it up with the garlic, then mixed it into that biscuit batter. Totally optional.
The problem is that it doesn’t say how much veggie mash to use. The difference between 1/4 cup (or less) and 3/4 cup (or more) is pretty big and could negatively affect the outcome of the biscuits.
I’m sorry for the confusion Emily, I’m going to email you. We are in the middle of retesting this!