gluten-free biscuits that actually rise Golden on the outside, tender on the inside, and perfect with butter or gravy.

Gluten-Free Biscuits (Tender & Golden)

2 cups gluten-free all-purpose flour (with xanthan gum included; if not, add 1 tsp xanthan gum)
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup cold butter, cubed (or vegan butter)
¾ cup cold buttermilk (or ¾ cup milk + 1 tsp lemon juice, let sit 5 min)
1 tsp apple cider vinegar (optional, helps rise)

Preheat oven: 425°F (220°C). Line a baking sheet with parchment.
Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
Cut in butter: Add cold butter and use a pastry cutter or your fingers to mix until it looks like coarse crumbs. Tiny butter pieces are key for flaky layers.
Add liquids: Pour in cold buttermilk + vinegar (if using). Mix gently until dough comes together. Do not overmix! Dough should be slightly sticky.
Shape biscuits: Dust your hands and surface with gluten-free flour. Pat dough to ~1-inch thickness. Use a biscuit cutter or glass, press straight down (don’t twist).
Bake: Place on baking sheet and brush tops lightly with melted butter. Bake 12–15 min, until golden brown.
Serve warm: Best with butter or gravy.

Cold butter = flakiness: Keep butter in tiny cubes and cold; don’t overwork.
Don’t overmix: Gluten-free dough can get gummy; mix just until it comes together.
High heat: 425°F gives that golden exterior while keeping inside tender.
Buttermilk acid: Reacts with baking soda for extra lift.