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
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
- Jam or marmalade
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
- 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
- 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.
Note: I do not suggest substituting other gluten-free flours or using regular milk in place of buttermilk.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 258Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 78mgSodium: 919mgCarbohydrates: 21gFiber: 1gSugar: 5gProtein: 5g
To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.