Gluten-Free Butter Dip Biscuits
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Author Erin Collins
Ingredients
2 1/4 cups (337g) gluten-free 1:1 baking flour
1 tablespoon baking powder
2 teaspoons granulated sugar
1/2 teaspoon baking soda
1 teaspoon salt
1 3/4 cups (420ml) buttermilk
1/2 cup (113g) butter melted
Instructions
- Preheat the oven to 450°F. Spray an 8×8-inch baking pan with cooking spray.
-In a medium bowl, whisk together the gluten-free flour, baking powder, sugar, baking soda and salt.
-Pour in the buttermilk and stir until a sticky batter forms.
-Scoop the biscuit dough into the prepared pan. Using wet hands, spread the dough into an even layer.
-Pour the melted butter over top of the biscuits. Using a sharp knife, cut the dough into 9 even squares.
-Bake for 25-30 minutes, until golden brown. Let the biscuits cool for 10 minutes before serving.
RECIPE TIPS
Gluten-free baking flour: I tested this recipe with both King Arthur and Bob's Red Mill gluten-free flours. I highly recommend Bob's Red Mill Gluten-Free 1:1 baking flour.
For best results use the grams measurement for this recipe. You want to be exact to get the biscuit texture just right!
This recipe is meant to have a sticky dough, so don't worry if it's difficult to get every bit of the dough out of the mixing bowl. It's better to have the dough too sticky than too dry.
Nutrition
Calories: 243kcal
When I first started baking gluten-free, I often struggled to find biscuit recipes that yielded the same soft, buttery texture as traditional biscuits. This gluten-free butter dip biscuit recipe is a game changer because it balances convenience and texture beautifully. One of the most helpful tips I learned is the importance of using a 1:1 gluten-free baking flour blend, such as Bob’s Red Mill Gluten-Free 1:1 baking flour, which mimics regular flour well and ensures consistent results. Measuring by grams rather than cups makes a big difference in achieving the right dough consistency. I love that this recipe uses melted butter poured over the dough, which helps create a golden crust while keeping the inside tender and moist. The sticky dough might be tricky to handle at first, but wetting your hands when spreading it into the pan makes the process much easier and less messy. You can also experiment by adding herbs like rosemary or chives to the dough for a savory twist, making these biscuits great for breakfast or as a side to soups and salads. They also freeze well; just cool completely, freeze in an airtight container, and reheat in the oven for a quick fresh-baked treat. If you want to make these biscuits dairy-free, try substituting the buttermilk with a dairy-free alternative plus a splash of lemon juice for acidity, and use vegan butter. My experience showed slight texture changes, but the flavor remained satisfying. Overall, this recipe is perfect for anyone seeking a reliable, easy gluten-free biscuit that doesn’t compromise on taste or texture. It’s ideal for beginners and those with dietary restrictions wanting to enjoy that classic butter biscuit comfort.
