Buttermilk Biscuits {Grain/Dairy/Soy Free}

Biscuits are a staple that everyone needs and this is my go-to recipe. I tweaked and tweaked until I got them exactly perfect :)
Not only do I make these for breakfast but I’ve also used this recipe to make chicken and dumplings, blackberry cobbler, and cinnamon scones,
What other recipes do you use biscuits in?
5.0 from 5 reviews
Buttermilk Biscuits {Grain/Dairy/Soy Free}
  • 2 C + 2 Tbsp blanched almond flour, Honeyville Brand
  • 1 C cornstarch or arrowroot flour
  • 1½ t. grain free baking powder
  • ½ t. xanthan gum **OR** 1 egg white and 2 more Tbsp. of blanched almond flour
  • 2 T sugar
  • 1¼ t. salt
  • 5 T Earth Balance (vegan) butter or Earth Balance coconut spread for grain free (coconut oil may work but I haven't tried it)
  • 2 eggs
  • ¼ C Buttermilk (mix ¼ C milk alternative with ¼ t white vinegar or lemon juice)
  1. Preheat oven to 400 degrees
  2. Make the buttermilk. Stir together the milk alternative, I used soy milk, and vinegar. Let stand.
  3. Stir together the almond flour, cornstarch, baking powder, xanthan gum (if using), salt, and sugar until well combined.
  4. Add in the butter and cut in with a pastry cutter (a fork will work also) until well blended.
  5. Stir in the eggs and buttermilk. The dough should be sticky but not wet, that's what you're going for
  6. Lightly grease a pan, roll dough into golf-ball sized balls, and place close together but not quite touching. The dough makes 10-12 biscuits.
  7. Lightly press each biscuit to slightly flatten so they look more like biscuits as opposed to a roll.
  8. Bake for 17-20 minutes, or until nicely browned.



  1. Hey! When’s breakfast? They look so good.

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  3. Off to the kitchen I go, I think we need to have some great looking biscuits with my pork chops, thanks so much.

  4. Vincent-I liked your site and added my blog-thanks!

    Medifast Coupons-I hope you liked my biscuit recipe. I’ll have to make them with pork chops some time!

  5. Hi Cassidy, these biscuits are delicious! Thank you SO MUCH for posting this recipe, and for your blog in general. You have saved my life! My doctor has put me on a very restricted diet which is not only gluten free but rice free as well. So I can’t have many of the other gluten free recipes and products out there since most of them contain rice flour. I love that most of your recipes contain almond flour. I have also tried your hamburger buns and they turned out great too! Please keep posting your wonderful recipes!! I can’t decide if I’m going to try your dinner rolls or pumpkin pie or cinnamon buns next, but whichever, I am sure they will turn out great.

  6. Vicki-
    It makes me SO HAPPY that you like my recipes! I don’t think you’re missing anything with the rice flour, I think the almond flour tastes so much better.

    Thank you so much,

  7. Hi Cassidy,

    How did I miss this recipe! These look like perfection. I miss buttermilk biscuits sooo much! These puppies have so many possibilities. You are such a wizard in the kitchen. Seriously. Thank you for this fabulous recipe.


    • Hi Cassidy,

      I wanted to tell you I made these biscuits last night. And OH MY GOD! They are so incredible. I could kiss you!! I have not had a biscuits like this in years. My whole family loved them. I’m just so impressed with this recipe. Thank you, thank you!

      Here is what I used:

      1. Just water for the liquid and the 1/4 teaspoon of lemon
      2. I used arrowroot for the starch
      3. Bob’s “finely ground” almond flour worked perfectly
      4. 2 tablespoons coconut sugar (for the sugar)
      (you will notice some brown flecks in the picture, that’s the coconut sugar).

      Here is a picture I shared on FB:


      • Thank you so much, I’m SO HAPPY you liked them!!! This is one of my favorite recipes, I use it for all sorts of things. In fact, I’m going to use it to make my blackberry cobbler this week :) Thanks also for telling me your substitutions (good to know Bob’s almond flour worked!) and for the link on facebook!


        • HI Cassidy,

          Your blackberry cobbler sounds divine!

          These biscuits will be making an appearance at our dinner table every week! They are so fabulous.

          The other day I saw Bob’s is now carrying “finely ground” almond flour. I used your recipe as a tester to see if the Bob’s new flour compared to Honeyville. It did! So I am not sure if Bob’s is going to just carry the finely ground or both the meal and fine ground? Anyway, here is the original FB thread about that:


  8. HI Cassidy,

    I made this recipe into buns for a vegan Sloppy Joe dinner night. They worked GREAT! Thank you for such a great recipe. I’ve made these more times than I can count. Love them.


    FB pic: https://www.facebook.com/photo.php?fbid=600593323297797&set=a.292220644135068.78458.288512964505836&type=1

    • Cassidy says:

      I’m so happy you are liking my biscuit recipe :) I’ve had my eye on several of your recipes (especially the strawberry cheesecake!) but we have been so busy you can’t imagine so I’ve only been cooking enough to get by. Can’t wait for things to slow down so I can get back to it!

      Thanks again,

  9. I made these last night to go with our breakfast for dinner they were a big hit! They are so good!


  10. Very nice post. I just stumbled upon your blog and wished
    to say that I’ve really enjoyed surfing around your blog posts.
    In any case I’ll be subscribing to your feed and I hope you write again
    very soon!

  11. Cassidy,
    I wanted to let you know that I use this recipe all the time, and in many different ways.

    First, I make the regular biscuits, using Ener-G egg replacer for 3 eggs, the arrowroot powder, coconut palm sugar, and the unblanched almond flour I get from nuts.com that works just fine. I have made these tiny, average-sized, and big.

    Second, I make “cheddar” biscuits by adding 1/2 cup Daiya cheddar shreds, 1/4 cup diced onion, and 1/4 tsp. each dried parsley and garlic powder. Delicious!

    Third, I just pulled a batch out of the oven that had been spread as one flat layer on my large stoneware bar pan as a base for pizza for my kids to have tomorrow. I’ll be topping with Daiya mozzarella shreds and some chopped prosciutto and pineapple.

    We have a lot of food sensitivities in our house, and it is so wonderful to have this recipe that is easy to make, easy to tweak, and safe for us to eat! Thank you so much for your hard work in putting this together and posting!

    • Hi Jennifer,

      Thank you so much for the nice comment!!! I really appreciate you letting me know the different ways you use this recipe – they sound really good, I will have to try them :)


  12. Hello there! Would you mind if I share your blog with my facebook group?
    There’s a lot of people that I think would really enjoy your content.
    Please let me know. Cheers

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  13. This recipe looks great! If I leave out the sugar, will it affect the final biscuit? Can’t do any sweeteners!
    Thank you!!

  14. Hi, I was so excited to try this recipe, but I was searching for dairy free/gluten free biscuits and I noticed this recipe says it uses buttermilk, but is also tagged as a dairy free recipe… Would love to know what to substitute for the buttermilk that’s dairy free. Your recipes look fabulous, I’ll be trying lots of them soon!

    • Hi Marianne!

      If you read through the recipe, it has instructions on how to make a homemade, dairy free buttermilk :) Hope you enjoy the recipe!


  15. Janelle Wilton says:

    Thank you for posting this recipe Cassidy! My dad is diabetic and they are SOOOO crazy about white bread that all I can do is roll my eyes and PRAY someday they will see the light. It’s nice to have some of the “comfort” foods available when they come over for dinner and I prepare a wholesome meal for them to enjoy. As well as my family gets the goodies that we typically have to skip!!! BRAVO!!

  16. These biscuits are soooo delish! They were moist, and so good. I just made a slight change to the recipe and substituted 2 packets of stevia for the sugar. I will make these again in a heartbeat.

  17. Can I use whey instead of buttermilk and what can I use besides almond flour

    • Hi Sara, I’ve never used whey so I don’t know but I would recommend using any non-dairy milk that you like instead of the buttermilk. As for the almond flour, it’s really hard to substitute but I have some suggestions on my FAQ’s page :)


  18. Just made Paleo Peach Cobbler using your biscuit recipe, I’d like to share it with my readers. Of course, I’d be linking back to you. Do you mind? Thanks for another great recipe!

    • Hi Nancy, I responded to this right after you posted it but somehow it got deleted – sorry!!!

      I would love if you posted your Paleo Peach Cobbler using my biscuit recipe, I’m glad you liked it :)

      Hope you are doing well and sorry again!

  19. Wondering if a gluten free flour will also work. My son has tree but allergies, peanut, direct egg and about 6 months ago we discovered he has celiac. My biggest problem with all bread products is the almond oil. Any direction is appreciated. I know he would love a good biscuit.

    • Hi Melinda!

      Sorry about about all of your son’s allergies :-( I don’t know of any almond flour substitutes except sunflower seed flour, but I have never tried it for myself. If u do try it with another gluten free flour just keep in mind that almond weighs about 6oz power cup, which is less than most flours and has a higher fat content, so u may need to increase the oil and use less flour. I hope this helps :-)


  20. Just made these for our Thanksgiving meal. They are spectacular. I have been gluten free for over a year and these are much better than the rice flour biscuits I made last year.
    One question: how do you store these? I have always had to refrigerate my gf baked goods.

    • Hi Lori, I’m so happy you like them! If you are just storing them overnight they should be fine in the fridge. But if you’re storing them longer, you should probably freeze them :) Hope this helps!



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