Gluten Free Buttermilk Biscuits

Flaky, golden, and tall enough to pull apart into steamy layers — these buttermilk biscuits are the kind of thing that makes people forget they're eating anything other than the real deal. The combination of a gluten free flour blend and tapioca starch creates a tender, structured crumb that holds together beautifully without feeling dense or gummy. Xanthan gum does the binding work that gluten normally would, while frozen butter grated straight into the dry ingredients is the secret to those irresistible flaky pockets. Cold buttermilk keeps everything chilled and reacts with the baking soda for a proper rise, and the fold-and-pat technique builds genuine layers you can actually see and taste. A quick brush of buttermilk on top gives each biscuit that glossy, bakery-style finish before they hit the oven. This recipe makes 8 biscuits, so there's plenty to go around — serve them warm alongside soup, pile on jam and butter, or use them as the base for a seriously satisfying breakfast sandwich.

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