Perfect Gluten Free Buttermilk Biscuits
These Gluten-Free Biscuits are made with Bisquick and come together in under 25 minutes! Perfect for weekend breakfasts!
When Mr. Maebell was diagnosed with Celiac we were just a couple kids in high school. After learning about the diagnosis, the gravity of the situation set in. He had to totally eliminate gluten from his diet. That meant no wheat, oats, barley or rye.
Not only did we have to rule those things out of his diet, but we also had to make sure there was no opportunity for cross contamination. We lived in a very small rural town where finding gluten-free alternatives were practically impossible. This was not going to be easy, but he didn’t utter a complaint, he was totally fine. He just said okay and went with it.
I, on the other hand, cried because I had been feeding him Wheat Thins in 4th period Economics for several months prior.
That was almost 10 years ago, and to this day I still think it is one of the most defining moments of our relationship. He is a roll with it, laid back, don’t worry ’bout a thing, it will all be okay kind of guy. I am a dramatic, oh my gosh, this is terrible, we need a game plan for this life changing event kind of person.
In other words, total and complete opposites. I thought of all of the things he would never eat again —bread, pasta, cake, pie, beer, pizza. How would he have a normal life? We were a couple months away from moving off to college, what would we do? Going out to dinner would be impossible, being a guest in someone else’s home would be so much more of an inconvenience. These are all of the things that I worried about.
In reality, I knew things could have been much worse. All he had to do was change his diet. No crazy medical treatments, no surgeries. We were very fortunate that if he had to have a medical issue it was one that could be so easily managed. So, the search began to find new favorites since everything he liked before was now out.
It wasn’t long before we did come up with things that worked. Things that kept him fed and satisfied but there were also these beautiful rare occasions we didn’t find something that just worked, we found something he loved. These biscuits, these gorgeous, fluffy, soft Bisquick buttermilk biscuits were one of the first major successes.
To anyone else, this is just a recipe with flour, milk, eggs, and butter. To me, it made me feel like everything was going to be okay. It made me feel a normalcy that we had lost for a while. It was assurance that I could be a proper Southern woman that sends her husband to the duck blind with sausage and biscuits. 🙂
I know it is such a cliche to say that things happen for a reason. Sometimes I am not sure I even really believe that. But when I think about the fact that out of all the people in this big crazy world I found him and he found me I think someone, somewhere knew what they were doing.
After all, not many people would see the sentimental value of gluten-free Buttermilk Biscuits.
Ingredients in Gluten-Free Biscuits
To make these gluten-free Bisquick buttermilk biscuits, you’ll need the following:
- Gluten-free Bisquick
- Baking powder
- Salt
- Butter
- Eggs
- Buttermilk
Can I Use Another Gluten-Free Flour Blend?
In my experience, gluten-free Bisquick is the best option for this recipe. However, a few readers have reported success using Cup4Cup.
Can This Recipe Be Made Dairy-Free?
I have minimal experience with dairy-free baking, but a few readers have made their own dairy-free “buttermilk” using apple cider vinegar and unsweetened non-dairy milk. If you give it a try, leave me a comment below letting me know how you like the recipe!
How to Make Gluten-Free Biscuits
Because these gluten-free buttermilk biscuits are made with Bisquick, they require very little prep work. Here’s how to make biscuits with Bisquick:
- Combine flour, baking powder and salt.
- Cut the butter into the flour mixture until the butter is incorporated well.
- Add in the beaten eggs and slowly add in buttermilk as you stir.
- Flip dough onto a floured work surface. Use a biscuit cutter or the top of a mason jar to cut out biscuits.
- Place biscuits in a greased cast iron skillet.
- Bake until fluffy and golden brown.
How Long Do Biscuits Last?
You can store the gluten-free Bisquick biscuits in an airtight container at room temperature for up to three days.
Can I Freeze Biscuits?
Absolutely! Let the gluten-free buttermilk biscuits cool to room temperature, then seal in a freezer bag. They’ll last up to 3 months if sealed properly. To thaw, place on your counter.
What to Serve with These Biscuits
These gluten-free buttermilk biscuits can be enjoyed as a main dish or alongside any of your favorite breakfast recipes. If you’re unsure what to top your biscuits with, here are my recommendations:
- Homemade Sausage Gravy
- Butter
- Jam or marmalade
- Honey
Tips for Making Gluten-Free Biscuits
- To ensure the top of the biscuits turn out nice and golden, brush them with melted butter before baking them.
- You need to use real buttermilk for this recipe. Regular milk won’t give the same results!
- A few readers have asked about making these Bisquick biscuits dairy-free. I don’t have much experience with dairy-free baking, so I’m not sure what to recommend! However, I’ve read online that you can add some vinegar or lemon juice to non-dairy milk to create a buttermilk alternative.
More Gluten-Free Breakfast Recipes:
- Keto Chocolate Chip Muffins
- Flourless Peanut Butter Protein Waffles
- Ham, Egg, and Cheese Muffins
- Keto Breakfast Hot Pockets
- Gluten-Free Banana Pancakes
Get the Recipe: Perfect Gluten Free Buttermilk Biscuits
Ingredients
- 2 cups gluten-free Bisquick, plus more for dusting your surface
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter, 1 stick
- 2 eggs
- 2/3 cup buttermilk
Equipment
Instructions
- Preheat oven to 400 degrees F.
- Combine flour, baking powder and salt.
- Using a fork, pastry blender, or stand mixer, cut the butter into the flour mixture until the butter is incorporated well. The mixture will be course and crumbly.
- Add in the beaten eggs and slowly add in buttermilk as you stir. When dough is completely blended it should be soft and slightly fluffy.
- Flip dough onto a floured work surface and roll out until it's about 3/4 inch thick.
- Use a biscuit cutter or the top of a mason jar to cut out biscuits.
- Place biscuits in a greased cast iron skillet or other oven-proof dish. Just be sure to place biscuits close together.
- Bake 15 minutes until fluffy and golden brown.
- Optional: Melt 1 tablespoon of butter and brush over the tops of the biscuits in the final few minutes of baking.
Notes
I’ve been with my husband since high school too! I bet it must have been way harder back then to find gluten free options. Luckily now they’re pretty much everywhere! These biscuits look like the real deal, bet he loves them even more since you make them for him. I’d love these smothered in jelly : )
Yes, I am so grateful that we have more options than we used to!
I don’t know why I haven’t thought about biscuits in so long, but seeing this post made me want them reaaallly bad! I need to pick up some GF Bisquick! I totally had no idea that existed. Thanks for the recipe! 🙂 Pinned.
Everyone needs a biscuit every now and then!! 🙂 And the gluten free bisquick is pretty much the best invention ever as far as I am concerned! I think it is as close as it comes to using regular white all purpose flour.
Bisquick is just rice flour — very easy to make your own and not pay the higher price to have someone do it for you — not that I am not grateful to be able to purchase Bisquick when I do not want to blend flour, but this one is so easy to do.
Also, it would be nice if you said how high to roll them out — 1/2 inch, 1 inch etc, instead of leaving us to guess.
Hi Sandi, you can certainly roll these out to your preferred thickness. I usually roll these out to about 3/4 an inch for 8-9 large fluffy biscuits. I hope you enjoy!
I love the part about you crying in Economics, too cute! He is very lucky to have a wife that makes biscuits this fabulous for him!
Thank you Jenn! I think I am the lucky one!
Ah! Econ was the class that I gave away all of my unwanted snacks to my friends! High school memories. These biscuits look absolutely fabulous – bookmarked for later when I’m baking for my GF friends!
They will love them!
I can’t imagine how hard it must be to stay clear of gluten. These biscuits look fabulous. How nice for your husband to be able to enjoy them!
Yes, it is hard to be from the south and not be able to enjoy a biscuit! 🙂
This seems like the perfect comfort food recipe for you! That’s so great that you both embraced your husband’s condition and just rolled with it. And I’m sure these biscuits just make it a little bit easier to forget it’s gluten free! These look so fluffy and delicious!
Absolutely! Now we don’t even really notice it!
Wheat thins are one of my favorite snacks ever 🙂 What a sweet guy! I can totally relate to your response – that would be me! I cannot tell these biscuits are gluten free. They look buttery, flaky, a little crumbly, and all around delicious! Amazing job Annie!
That is SUCH a compliment! I hate when baked goods “look” gluten free…dry, no color, and flat. These look like the real deal!
Annie, I’ve never tried a ‘biscuit’ before but I think they’re a bit like English ‘scones’ which we eat with cream and jam – yum! I like the idea of eating them with sausage, though!
It sounds like you and hubby have done really well coming to terms with having to eat gluten free. It must be so hard, but thank goodness you have found ways to get around it. These biscuits definitely look like the real thing!
Helen I so love all of your comments, I think it is so interesting things that I think are second nature are different to you and vise versa. You should try a sausage and biscuit and let me know what you think! It is the breakfast of choice around here! 🙂
Yes. I was just in Ely. Strange thing in the states I can’t eat gluten guessing since they spray it will chemicals. Anyway, I had your scones. So yummy. Reminded me of our biscuits I had with jam and clotted cream. (which I don’t do dairy as well but zero problems in england) I am going to try this recipe. Hope it works so miss a biscuit. I just find the GF bisquick kinda gritty hopefully all that butter prevents that. 🙂
Annie, I think that is so awesome of you that you have been so accommodating of your husband’s gluten allergy. He is so lucky to have you to cook delicious meals that he can actually eat! When I first decided to stop eating so much gluten it was so overwhelming to even go grocery shopping. Thankfully I’m the cook in my family, so it didn’t take me too long to figure out some good recipes. These biscuits look fluffy, flaky, and amazing and I know that they would not make me miss gluten at all 🙂
The first couple years I only went to the grocery during 9-5 business hours because I would end up having to call to see if things were safe. It took HOURS! I am so so glad companies started labeling things! I don’t mind making most things homemade but every now and then you just need to buy a box of crackers and cereal! ha! 🙂
It sounds like you and your husband are a perfectly balanced match. I’m a freak out kind person whereas my husband sounds like yours and just rolls with it. Gluten allergies can be tough, but it sounds like you know your stuff. Thankfully, gluten free has come so far and there are so many good choices out there today.
Yes thank goodness! It is still really limited in the town we are from, but we live in a bigger city now and we can actually go out to dinner sometimes, which is something I thought would absolutely never happen!
These biscuits look so light and flaky. I love your heartwarming story and how you looked out for your then boyfriend. I guess opposites do attract–my husband and I are opposites in many ways but the same in some important aspects. I guess that’s what makes it work.
I really do think opposites attract! I think that helps keep it interesting! 🙂
At first glance, you would never be able to say that these are gluten free! They look reallly incredible! You guys are so sweeet and your love for your husband shines through these delicious buttermilk biscuits! 🙂
Thank you Samina! We went though a whole lot of bad batches of biscuits before we got to this recipe! 🙂
I can’t use the gluten free bisquick, so I tried this recipe with a rice blend flour. Since I am on dairy free diet as well-I used almond milk with a few drops of lemon juice. They did not rise as yours did, tasted gummy. I have been reading up on non dairy substitutes for making buttermilk–maybe I didn’t allow the milk to sit long enough before I added it to the flour. I am a southern grandma and have made yummy biscuits for years, I always added a little HOT water to my batter when making butter milk biscuits and they puffed up beautifully. BUT this gluten free diet has left me trying to find a recipe that me and my honey can enjoy. I will try your recipe again and allow the almond milk to sit longer. If you have any suggestions I sure would appreciate your input.
Hi Brenda! I wish I had suggestions for you, but I have no experience with dairy free baking. I found this article and it suggested mixing vinegar to create a buttermilk substitute. Maybe that would work a little better! 🙂
I’m curious if you had any success. I want to try making this dairy free, too. I’m thinking that maybe a homemade nut milk made with cashews would work better due to a higher fat content and less of the gum that (very unfortunately) gets put into commercial dairy-free milks.
I will follow up on how mine turn out.
I have read that yogurt is a good substitute for buttermilk in GF baking. Maybe a dairy free one would work?
Aww, that is so sweet Ann! I’m so glad you were able to find a recipe you and your husband could enjoy completely! They look so delicious and fluffy. Also, I’m new to your blog but so adorable that you were high school sweethearts!
Thank you Jessica! I am so glad you found my blog! 🙂
I made these buttermilk biscuits last night and LOVED them. Only gluten free people really enjoy the little things! I will be making these a lot!
Emily! You have so made my day! There was a time (not that long ago) that I never ever thought we would get to eat things like this again. I am so very glad I was wrong! 🙂 I am so glad you enjoyed these biscuits!
It was an impossible task to find delicious Southern buttermilk biscuits, until now. I made your biscuits for my husband yesterday and he was in heaven. We have been going gluten free for a year and looking for biscuits like we used to eat. WOW, these are a keeper! From one southern girl to another,thank you.
Marla, you have no idea how much that means to me! I totally understand the struggle. Finding gluten free options that actually taste like real food used to be such an issue. I really worried we would never find things he loved to eat again. I am so glad your husband loved these biscuits! I am actually making a batch this weekend too! Thank you again for your sweet words! 🙂
These look fantastic! Can you please tell me if these will work with homemade gluten free flour mix? I’m not familiar with the Bisquick mix and prefer to make my own.
UPDATE…I tried these with my homemade flour mix and they were very good! They were the consistency of drop biscuits with the look and taste of cornbread. I dropped them in my preheated cast iron pan with some bacon grease and they all ran together when they started to bake up. The dough smelled amazing! I could care less what they look like and let me just say they were good! I think the color was reflective of the type of flours/starches I used in my mix. I had brown and white rice flours as well as arrowroot and potato starch on hand so that is what I used. I would like to play around with this to see if I can get it to look and taste more like buttermilk biscuits with my homemade flour mix. Thanks for the recipe!
Hi Alyssa, I am so glad these worked for you! The gf Bisquick is the closest thing to real gluten free flour that I have come across. If you find any I highly recommend trying. It uses a mixture of rice flour and potato starches to give you an idea of what is used in this recipe. I love the idea of preheating the cast iron skillet with a bit of bacon grease, delish! 🙂
Cup 4 Cup flour and Jule’s Gluten Free flour are both amazing GF flours that function like AP flour.
I do really like Cup 4 Cup, but I have not tried Jule’s GF flour before! I don’t think I have seen it in our stores, I will be on the lookout! 🙂
There are plenty of home-made gf bisquick recipes out there that I think would work (and much more economical-GF Bisquick is expensive)-a quick google would bring them up. Thanks for the recipe. I control my MS with a gluten free diet and I treat myself occasionally with gf bread products but my 17 year old son would be the real benefactor of this recipe. He has been feeling terrible whenever he eats pizza and has voluntarily started cutting out gluten-not easy at that age!
I hope this works for you!! This is a HUGE hit in our house! We just love these biscuits! They are definitely worth the effort! 🙂
I just made these and they are perfect! I was born and raised in the south and I know a good biscuit. Ever since I was diagnosed with extreme gluten sensitivity I have missed biscuits more than anything! This is the perfect gluten free version! Thank you so much for this recipe! It made my day so much better!
Bonny!! Thank you so much for your kind words! I am so glad you enjoyed these biscuits as much as we do!! This is exactly why I spend so much time and energy on this little site, if it helps even one person be able to eat something they couldn’t have before the work is worth it! 🙂
OMG! These are amazing! I’ve used GF Biquick before for other things and didn’t have great results. These were perfect. My husband said they were better than Popeye’s biscuits; that’s saying something. These are, by far, the best GF biscuit I’ve made!Thank you for the recipe.
Yayyy!! I am SO glad to hear you say that! We went ages without a good GF biscuit and I just couldn’t handle it anymore! 🙂 And it IS really saying something that he liked these better than Popeye! WOW! 🙂 Thanks for commenting! I have lots of other GF baked goodies I hope you try! 🙂
I made these for dinner tonight with AP Gluten Free flour, and these were delicious!!!!The biscuits were soft and tasted nothing like GF!!! I will be making these again! Thank you!
Kathy I am so glad!! And I LOVE that you said they don’t taste GF, that is a HUGE compliment! 🙂
Made your buttermilk biscuits this morning. They were really good, but what is the trick to getting them to brown on top?
Hi Brenda! I am so glad you enjoyed them! You can brush a bit of melted butter or olive oil over the tops of the biscuits and the will brown nicely! 🙂
I absolutely loved your recipe and reviewed it on my blog. I also used it as a replacement for “normal” biscuits in a crock pot chicken & dumplings recipe. Here are links to both posts if you are interested in taking a peek:
https://juliesspoonfulofsugar.wordpress.com/2015/01/19/i-made-it-gluten-free-chicken-dumplings-in-a-crock-pot/
https://juliesspoonfulofsugar.wordpress.com/2015/01/17/weekend-gluten-free-buttermilk-biscuits/
Julia! This makes my night!! Thank you so much for your kind words! I am so glad you liked the biscuits! It took ages to create the perfect recipe but we LOVE these! I will check out your recipes! My husband has been asking for chicken and dumplings so it is perfect timing!! 🙂
My daughter battled a painful skin condition for 5 years. I finally did a diet cleanse and discovered the condition was being caused by gluten. Though I’m from the mid West I’ve always made biscuits and gravy. My daughter is going to be super excited next time she comes home on the weekend from college when I make her GF biscuits and gravy. I’ve tried making GF biscuits before and my recipe was fine when they were fresh but tasted awful the next day so I’m hoping these keep better. Thanks for sharing.
Annette I’m so sorry your daughter had those problems! 🙁 How fortunate that they were able to diagnose the issue. I TOTALLY understand your love for biscuits and gravy, it is our favorite!! I hope you enjoy these biscuits as much as we do, they are certainly a staple in our household! 🙂
My 12 year old has been diagnosed since she was 5. I don’t bake at all but this was the easiest recipe! I have them in the oven now and can’t wait for her to try them. Thank you so much!
Yayyyy!! Kindra I am so happy to hear from you! I hope you and your daughter enjoyed these! We really really missed having good, fluffy biscuits and these were just the ticket! 🙂
All of my recipes are totally gluten free so they are all safe for your daughter, and no weird or hard to find ingredients, I promise! 🙂
Everyone is just raving about these biscuits, and I’m very excited to try this recipe, but I’m also dairy free. Do you have any idea of what to substitute for the buttermilk?
Hi Jo! I have no experience with dairy free baking at all! But I did do a little searching and this might do the trick! I hope it helps! 🙂 http://www.glutenfreegigi.com/dairy-free-buttermilk-substitute-for-baking/
Wow! I’ll give it a try this weekend with almond milk. I’ll let you know how it goes. Thanks Annie!! That was so fabulous of you 😉
Hi Annie,
I just wanted to let you know that the biscuits were fabulous!
I did the buttermilk substitute with almond milk. They were tasty, light, wonderfully crumbly and not sticky in the middle! Thanks for sharing this delicious delight! -Jo
Yay!!! That is fantastic! I am so glad these worked for you! And it is so good to know that the almond milk works with them. I might just make them dairy free too next time! 🙂
Did you roll your dough out or just leave it “thick” to start with. I rolled them out and they did not rise much but the flavor was fantastic. Biscuits are one of my most missed thing about being gluten free. Will definately try again and not roll them out.
Hi Vickie!! I am so glad you enjoyed these! I don’t roll the dough out, I just pat it out a bit if that makes sense. Here is another link with the same basic biscuit recipe but the photos might do a better job of showing how I pat them out 🙂 http://www.maebells.com/honey-ham-swiss-biscuits/
I have been searching high and low for a gluten free biscuit recipe – mine always turn out so dense and not good! I’m going to try this ASAP!
Katie we just made this again this past weekend, they are so darn good! 🙂 I hope you enjoy them as much as we do! We really missed good biscuits! 🙂
This is is a recipe I must try. But as I am a Kiwi from Scottish and Irish families I call these SCONES! Not biscuits as that is French for twice cooked and these are not! They are also called scones in Australia too. However did scones become named thus in the USA? I am curious?
Hi Kaye! How funny that these have different names in different countries! These are biscuits in the US, light, buttery, and fluffy! We normally eat them with something savory like sausage, or gravy. And in the US scones are much more dense and crumbly. Normally they are sweet and have some type of glaze on them. I hope you try these! I think you will love them!
Just dropped by via Pinterest and OH do these look flaky and delicious! Can’t wait to give them a try!
Yummy. Looks delicious! Can’t wait to try it 🙂
Annie,
I just made your Perfect GF Buttermilk Biscuits. They live up to their name!! I have searched for a biscuit recipe since being diagnosed with Celiac Disease and was about to give up. No doubt, this is the perfect one:) Thank you!!! I love your blog and I am so grateful that you are sharing your recipes. I look forward to trying many more.
I am so glad!!! Everyone needs a really good biscuit recipe! I hope you enjoy many more of the recipes! Definitely try the biscuits and sausage gravy!
Yum, these biscuits look sooo good! I have tried following the recipe on the gf bisquick box and while they’re ok, I haven’t been able to get the light and fluffy results. Will be trying this for sure, thanks!
was so excited to try this recipe. I didn’t have bisquick so used betty crocker. followed recipe to the T. Biscuits were not done in 15, and after 20 min were barely golden but took them out anyhow. turned out pretty hard, not fluffy. Instructions simply say to stir in eggs and buttermilk, but I’m wondering if I really needed to use a blender to incorporate more air to make them fluffier? But even if I did, when you use the mason jar lid to cut them it presses them down so much, removing all the air. Not sure what to do differently.
Hi Ellen, I only recommend Gluten Free Bisquick. In my experience no other gluten free flour blend has the same consistency for biscuits. We make these often and they are always light and airy. I hope you try these again with GF Bisquick, they make great biscuits! 🙂
Hi! My husband’s family is coming over to celebrate Christmas on Sunday, and we’re doing Christmas breakfast. I’m trying to make as much of the food ahead of time as I can. Do you think these would still do well if they were refrigerated from Saturday evening to Monday morning? Or should I make them that morning? So excited to try these!
Hi Caley! I make the dough ahead a lot! 🙂 After your dough is in a big ball (or cut into circles) take plastic wrap to cover them and press it lightly against the dough so there is as little air as possible and store in the fridge. Don’t push the plastic wrap down too hard so it doesn’t stick to it too bad, but that will keep your dough nice and soft so your biscuits are good and flakey! 🙂 You might want to brush the biscuits lightly with a bit of melted butter before you bake them, but they will be great! Merry Christmas!
What would happen to the biscuits if you didn’t use the butter milk? We cannot use the milk either, was wondering if I could use Soy milk or a nut milk.
Hi Mary, I tried a substitute and the biscuits did not turn out nearly as well. I can only suggest the recipe as written. I’m sorry I’m not more help!
I was wondering if you can make them ahead and bake them later?
Hi Rachel, I have made the dough ahead of time and then rolled them out and baked later and it has worked fine. Just make sure you store the dough in an air tight container and it should be okay 🙂
I just made these! They were my 3rd and final attempt at GF biscuits!! Soooo good! Thank you so much!!!
Moneek you’ve made my day! I am so glad you liked these!! They are definitely our favorite!!
Hello! I am getting ready to make these and am super excited! I had a failed attempt using a different all-purpose GF flour on account of not finding Bisquik at the grocery store, but Amazon came through for me and I’m ready to try again!
One thing I wanted to clarify is if you used salted or unsalted butter, the recipe didn’t specify. Since it also calls for salt, I thought unsalted, but you never know 🙂 Thanks!!
Hi Steph! Sorry yes! Unsalted butter! 🙂
Have you ever tried these biscuits in monkey bread?
I sure haven’t, I imagine it would work just fine though! 🙂
Thank you so much for creating and sharing this recipe! My son is allergic to gluten, and I’ve struggled to find recipes that the family can enjoy together without making him feel isolated. This recipe is spot on! I added about 3/4 cup of milk by accident and the biscuits still turned out beautifully. Everyone in my household is requesting another batch! Again, thank you! You’ve done a great service by sharing this. I wish you continued health and success.
Adeola, your kind words have made my day! I completely understand how you feel, it is so hard managing to create a meal your entire family can enjoy when there is a gluten allergy involved. All of my recipes are gluten free so I hope you can find others that work well for your family too! I am so glad your family loved this!! You have made my day!
Do these have to be cooked in an iron skillet or can I bake them on a baking sheet?
Hi Shelly, you need to bake these in something that keeps the biscuits close together so they do not spread out too thin, so you can use a baking sheet if you need to but just make sure they are close together like I did with the cast iron.
Hi Annie, The recipe sounds awesome, and I would love to make it. However, my son is not only allergic to gluten but eggs as well. Do you think this would work without the eggs? I sometimes use ground flax seeds as a substitute. Do you have any suggestions for substitutions?
Hi Andrea, I wish I had more insight, but I have no experience baking without eggs. I have read about the flax seed substitute but I have never personally tried it. I do imagine these would need some type of binding agent in place of the eggs because I don’t think they would stay together.
I made these today for the first time but I used a gf baking mix instead of the bisquick because that’s what I had. I should start by saying baking is not my forte’ but I try. Ha! It was either the baking mix or the baker but they were a little flat and a little too crumbly. Next attempt will be with bisquick. I don’t have a stand mixer so, I struggle with how much to stir after adding the liquid. What should I look for? I will try these again as they look amazing!
Hi Brandy, I don’t think it was you, I think it was the baking mix! 🙂 I have tried this with lots of other gf mixes and nothing comes close to the nice fluffy texture you get with GF Bisquick. If you can kind of see in the process photos above that the mixture looks a little “fluffy” that is what you are going for after you add the liquid, not stiff like a pie crust would look like. I hope that helps! 🙂
Ok I just came across this post. Made them exactly how you said. My dough was fluffy and looked like yours but maybe I rolled it too thin because mine turned out kinda flat. I thought they were ok but hubby and son hated them. They were a tad dry. They took closer to 20 m till they brown. And I burnt my second pan. How many does this make? I ended up with like 20?
Hi Janel, this makes about 8 biscuits. Ours are always large and fluffy.
I am dairy free as well and made a version that was delicious! I made “buttermilk” using coconut milk + apple cider vinegar & let that sit for 15 minutes. For butter, I substituted refined (unflavored) coconut oil. Yum!!
Awesome Katlin! I have gotten a lot of questions about a dairy free buttermilk substitute so I will share this! I am so glad you enjoyed!