Gluten-Free Buttermilk Biscuits

Buttermilk biscuits are a classic addition to any Southern meal. The acid in the buttermilk reacts with the baking soda, giving extra lift to these tasty biscuits.

Servings: 12 Biscuits


1 cup sorghum flour
1/2 cup arrowroot powder
1/2 cup brown rice flour
1 tsp baking powder
1 tsp salt
3/4 tsp baking soda
1 tsp xanthan gum
4 Tbs butter, diced and chilled in the freezer
1 1/4 cup buttermilk
1 egg, beaten


1. Preheat oven to 350 F.
2. In a large mixing bowl, thoroughly whisk together the sorghum, arrowroot, brown rice flour, baking powder, salt, baking soda, and xanthan gum.
3. Cut the butter into the flour using two knives or a pastry cutter.
4. Combine the buttermilk and the beaten egg, then add to the dry ingredients and stir until combined.
5. Using a large spoon, drop the dough (roughly 1/4 cup at a time) onto a parchment-lined baking sheet. Bake for 18-20 minutes or until puffy and lightly browned on top.

Photo and Recipe by The Baking Beauties