27+ Irresistible Gluten Free Dairy Free Buttermilk Biscuit Recipes You Need to Try

When you think of comfort food, there’s something irresistible about a warm, flaky buttermilk biscuit straight from the oven.

But what if you’re living with dietary restrictions?

Whether you’re gluten-free, dairy-free, or both, you don’t have to miss out on the joy of a perfectly baked biscuit!

In this post, we’ve gathered over 27 delicious and innovative gluten-free, dairy-free buttermilk biscuit recipes.

These recipes are not only a treat for those with dietary restrictions but are sure to impress anyone who loves a good, buttery biscuit—without the butter or gluten!

From savory to sweet variations, you’ll find a perfect biscuit recipe for any occasion.

So, preheat your oven, grab your favorite gluten-free flour, and get ready to bake up some biscuit magic.

27+ Irresistible Gluten Free Dairy Free Buttermilk Biscuit Recipes You Need to Try

There you have it—27+ gluten-free, dairy-free buttermilk biscuit recipes to satisfy every craving. From classic flavors to creative twists, there’s a recipe for every taste and occasion.

So whether you’re hosting a family brunch, enjoying a quiet afternoon tea, or just need a comforting snack, these biscuits are the perfect addition to your menu.

Gluten-free and dairy-free doesn’t have to mean compromising on taste or texture.

With the right ingredients and a little creativity, you can enjoy a biscuit that’s just as fluffy and delicious as the traditional version.

Happy baking, and don’t forget to share your biscuit creations with family and friends!

Fluffy Gluten-Free, Dairy-Free Buttermilk Biscuits

These fluffy, gluten-free, and dairy-free buttermilk biscuits are a perfect breakfast or side dish to complement any meal. With a tender crumb and a slight tang from the buttermilk, these biscuits can be enjoyed with jam, honey, or as a base for biscuits and gravy. The mix of almond flour and gluten-free flour ensures they rise well, while coconut oil replaces butter to keep them dairy-free.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 cup almond flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/4 cup coconut oil (chilled)
• 1 cup unsweetened almond milk
• 2 tbsp apple cider vinegar (for buttermilk)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix the almond milk with apple cider vinegar and set aside to create a buttermilk substitute.
3. In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, salt, and baking soda.
4. Add the chilled coconut oil to the dry ingredients, cutting it in with a pastry cutter or fork until the mixture resembles coarse crumbs.
5. Slowly add the almond milk mixture to the dry ingredients, stirring until just combined. Avoid overmixing to maintain fluffiness.
6. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick rectangle.
7. Use a round cutter to cut out biscuits, then place them on the prepared baking sheet.
8. Bake for 12-15 minutes, or until golden brown.
9. Let the biscuits cool slightly before serving.

These biscuits are light, tender, and flavorful—perfect for any occasion. Serve them fresh for the best texture, or store leftovers in an airtight container to enjoy throughout the week. The use of coconut oil and almond milk ensures that they stay moist and delicious, while the vinegar gives them that signature buttermilk flavor.

Soft Gluten-Free Dairy-Free Buttermilk Biscuits with Coconut Milk

For a richer, yet dairy-free alternative, these soft buttermilk biscuits use coconut milk to replace regular buttermilk, resulting in an extra smooth texture. The combination of gluten-free flour and a small touch of honey helps these biscuits stay moist and slightly sweet—ideal for pairing with savory or sweet toppings.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/4 cup coconut oil (melted)
• 3/4 cup coconut milk (canned, full-fat)
• 1 tbsp honey (optional for a hint of sweetness)
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine coconut milk and apple cider vinegar. Let this sit for a few minutes to thicken, creating a buttermilk substitute.
3. In a separate bowl, whisk together the gluten-free flour, baking powder, salt, and baking soda.
4. Add the melted coconut oil and honey to the dry ingredients, stirring to combine.
5. Gradually add the coconut milk mixture, stirring until the dough just comes together.
6. Turn the dough out onto a floured surface and gently knead for 1-2 minutes. Roll out the dough to about 1-inch thickness and cut into rounds using a biscuit cutter.
7. Place the biscuits on the baking sheet and bake for 10-12 minutes or until golden on top.
8. Remove from the oven and allow them to cool slightly before serving.

These biscuits are soft and slightly sweet, with the coconut flavor balancing the richness of the coconut milk. They pair wonderfully with both sweet spreads like jam or savory options such as vegan gravy. The coconut oil and coconut milk create a luxurious biscuit without any dairy.

Simple Gluten-Free Dairy-Free Buttermilk Biscuits with Oat Flour

For a heartier, more rustic twist, these biscuits are made with oat flour, which provides extra fiber and a wholesome flavor. These biscuits are easy to make, with only a few basic ingredients. They’re perfect for those looking for a more wholesome and filling option that’s still light and tender.

Ingredients:

• 1 1/2 cups oat flour
• 1/2 cup gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup coconut oil (cold)
• 3/4 cup unsweetened almond milk
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine almond milk and apple cider vinegar, letting it sit for a few minutes to thicken into a dairy-free buttermilk.
3. In a large bowl, whisk together the oat flour, gluten-free flour, baking powder, and salt.
4. Cut the cold coconut oil into the flour mixture using a pastry cutter or fork until it forms coarse crumbs.
5. Pour in the almond milk mixture and stir gently until a dough forms.
6. Turn the dough out onto a floured surface and gently knead for 1-2 minutes. Pat the dough down to about 1-inch thickness, and use a biscuit cutter to cut into rounds.
7. Arrange the biscuits on the baking sheet and bake for 10-12 minutes until golden brown.
8. Allow the biscuits to cool for a few minutes before serving.

These biscuits have a slightly nutty, hearty texture thanks to the oat flour. They offer a lovely balance of flavor and texture and are a great option for those looking for a more filling gluten-free biscuit. Serve them warm with your favorite topping, and enjoy their simple, wholesome goodness.

Crispy Gluten-Free, Dairy-Free Buttermilk Biscuits

These crispy buttermilk biscuits have a golden, crunchy exterior and a soft, airy interior. The combination of gluten-free flour with a little cornstarch creates a biscuit with a delicate crispiness, while coconut milk gives it that rich, dairy-free creaminess. They’re perfect for those who like their biscuits with a satisfying crunch!

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup cornstarch
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/4 cup coconut oil (chilled)
• 1 cup unsweetened coconut milk
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine coconut milk and apple cider vinegar. Let this sit for a few minutes to thicken, creating a dairy-free buttermilk.
3. In a large bowl, whisk together the gluten-free flour, cornstarch, baking powder, salt, and baking soda.
4. Add the chilled coconut oil to the dry ingredients and cut it in with a pastry cutter or fork until the mixture resembles coarse crumbs.
5. Gradually add the coconut milk mixture to the flour mixture, stirring until the dough comes together.
6. Turn the dough out onto a floured surface, gently kneading it a few times. Pat the dough into a 1-inch thick rectangle.
7. Use a biscuit cutter to cut out rounds and place them on the prepared baking sheet.
8. Bake for 12-15 minutes or until golden and crisp on the outside.
9. Cool slightly before serving.

These biscuits are perfect for those who love a crunch. With a flaky outer layer and soft center, they are a delightful addition to any meal. Serve with vegan butter or as a side dish with soup or stew for a satisfying experience.

Cheddar-Style Gluten-Free, Dairy-Free Buttermilk Biscuits

These cheddar-style biscuits bring all the flavor of traditional cheddar biscuits but are fully dairy-free. Nutritional yeast gives them a cheesy flavor without the dairy, making them a great option for vegan and dairy-sensitive individuals. These biscuits are savory, flavorful, and perfect for a comforting side or snack.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 cup coconut oil (cold)
• 3/4 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine almond milk and apple cider vinegar, setting it aside to thicken as a dairy-free buttermilk.
3. In a large bowl, whisk together the gluten-free flour, baking powder, salt, garlic powder, and nutritional yeast.
4. Cut in the cold coconut oil using a pastry cutter or fork until the mixture resembles coarse crumbs.
5. Slowly add the almond milk mixture, stirring until just combined.
6. Turn the dough out onto a floured surface and gently knead for a couple of minutes. Pat it into about 1-inch thickness and cut out biscuit rounds.
7. Place the biscuits on the prepared baking sheet and bake for 10-12 minutes or until golden brown.
8. Let the biscuits cool slightly before serving.

These cheddar-style biscuits are rich in flavor with a delightful cheesy bite from the nutritional yeast. They’re perfect for breakfast, a savory side with soups, or even as an appetizer. The coconut oil ensures a flaky texture, and the nutritional yeast provides the perfect cheesy taste without any dairy.

Vegan and Gluten-Free Buttermilk Biscuits with Flax Egg

These vegan and gluten-free buttermilk biscuits are made with a flax egg to replace traditional eggs, making them suitable for both vegan and gluten-free diets. Despite being egg-free, they still have a rich, tender crumb that will please anyone, whether or not they follow a plant-based diet.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup coconut oil (cold)
• 3/4 cup unsweetened almond milk
• 1 tbsp apple cider vinegar
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Make the flax egg by mixing ground flaxseed and water in a small bowl. Let it sit for 5 minutes to thicken.
3. In a small bowl, combine almond milk and apple cider vinegar and let it sit to thicken into a buttermilk substitute.
4. In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
5. Cut the chilled coconut oil into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
6. Stir in the flax egg and almond milk mixture until the dough just comes together.
7. Turn the dough out onto a floured surface, gently kneading a few times, then pat into 1-inch thickness and cut out biscuit rounds.
8. Place the biscuits on the prepared baking sheet and bake for 10-12 minutes until golden brown on top.
9. Allow the biscuits to cool slightly before serving.

These biscuits are wonderfully soft and flaky, with a light and airy texture that’s hard to believe is both vegan and gluten-free. The flax egg ensures that they still hold together perfectly without compromising on flavor or tenderness. Serve them with vegan butter, or enjoy them on their own for a quick and satisfying snack.

Herb-Infused Gluten-Free, Dairy-Free Buttermilk Biscuits

For a more flavorful twist, these herb-infused gluten-free buttermilk biscuits bring the taste of fresh herbs like rosemary and thyme into the mix. The fresh herb flavors elevate the biscuits, making them perfect as a savory side dish for any meal. They’re light, fluffy, and the herbs add an extra layer of freshness that’s irresistible.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup coconut oil (cold)
• 3/4 cup unsweetened almond milk
• 1 tbsp apple cider vinegar
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine almond milk and apple cider vinegar, allowing it to sit for a few minutes to thicken into buttermilk.
3. In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
4. Add the cold coconut oil to the dry ingredients and cut it in until the mixture resembles coarse crumbs.
5. Stir in the fresh rosemary and thyme, then gradually add the almond milk mixture, stirring gently until the dough just comes together.
6. Turn the dough out onto a lightly floured surface, kneading gently for 1-2 minutes. Pat the dough into a 1-inch thickness and cut out rounds.
7. Place the biscuits on the baking sheet and bake for 12-15 minutes or until golden brown on top.
8. Allow the biscuits to cool slightly before serving.

The combination of rosemary and thyme infuses these biscuits with a delightful savory flavor that pairs wonderfully with soups, stews, or roasted meats. These herb-infused biscuits are aromatic, comforting, and will elevate any meal.

Sweet Potato Gluten-Free, Dairy-Free Buttermilk Biscuits

These sweet potato buttermilk biscuits have a subtle sweetness, thanks to the addition of mashed sweet potatoes. The natural sweetness of the potatoes balances perfectly with the tang of the dairy-free buttermilk, making them a great option for a breakfast treat or a unique side dish.

Ingredients:

• 1 cup mashed sweet potato (cooked)
• 1 1/2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp cinnamon (optional)
• 1/4 cup coconut oil (cold)
• 3/4 cup unsweetened almond milk
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix the almond milk and apple cider vinegar, allowing it to sit for a few minutes to form a dairy-free buttermilk.
3. In a large bowl, combine the gluten-free flour, baking powder, salt, and cinnamon (if using).
4. Add the cold coconut oil and work it into the dry ingredients until it forms coarse crumbs.
5. Stir in the mashed sweet potato, followed by the almond milk mixture. Mix until just combined.
6. Turn the dough out onto a lightly floured surface, kneading gently for 1-2 minutes. Pat the dough into a 1-inch thickness and cut into rounds.
7. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes or until golden brown.
8. Let the biscuits cool slightly before serving.

The sweetness of the mashed sweet potato adds a lovely flavor and moisture to the biscuits. These are perfect for pairing with your favorite jam or as a unique side to savory dishes. They offer a wonderful balance of flavors that make them a standout addition to any meal.

Almond Flour Gluten-Free, Dairy-Free Buttermilk Biscuits

These almond flour buttermilk biscuits are a low-carb, gluten-free option that’s rich in flavor and perfect for those who want a grain-free alternative. The combination of almond flour and coconut oil ensures a tender texture, while the dairy-free buttermilk gives them the traditional tang that makes biscuits so comforting.

Ingredients:

• 2 cups almond flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/4 cup coconut oil (cold)
• 1 cup unsweetened almond milk
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine almond milk and apple cider vinegar, letting it sit for a few minutes to form a dairy-free buttermilk.
3. In a large bowl, whisk together almond flour, baking powder, salt, and baking soda.
4. Cut in the cold coconut oil with a pastry cutter or fork until the mixture resembles coarse crumbs.
5. Slowly add the almond milk mixture, stirring until the dough comes together. Avoid overmixing.
6. Turn the dough out onto a floured surface and gently knead it a couple of times. Pat the dough to about 1-inch thickness and cut out biscuit rounds.
7. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes or until golden on top.
8. Allow the biscuits to cool slightly before serving.

These almond flour biscuits have a rich, nutty flavor and a tender crumb. They’re slightly denser than traditional biscuits but still light and moist, with the perfect balance of flavors. They make a great addition to any meal and can be served with a variety of spreads or savory toppings.

Banana Flour Gluten-Free, Dairy-Free Buttermilk Biscuits

Banana flour is a fantastic gluten-free flour option that gives these biscuits a slightly sweet and earthy flavor. These biscuits are super soft, with a tender texture and the slight sweetness of banana flour, which complements the tangy buttermilk. Perfect for breakfast or an afternoon snack.

Ingredients:

• 2 cups banana flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/4 cup coconut oil (cold)
• 1 cup unsweetened almond milk
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine almond milk and apple cider vinegar to form a dairy-free buttermilk.
3. In a large bowl, whisk together the banana flour, baking powder, salt, and baking soda.
4. Cut the cold coconut oil into the dry ingredients until it forms coarse crumbs.
5. Slowly add the almond milk mixture, stirring until just combined.
6. Turn the dough out onto a floured surface and gently knead it a few times. Pat it into about 1-inch thickness and cut out rounds.
7. Place the biscuits on the baking sheet and bake for 10-12 minutes until golden brown.
8. Allow the biscuits to cool slightly before serving.

These banana flour biscuits are soft, slightly sweet, and full of flavor. Their light and airy texture makes them an ideal treat for breakfast or as a side to a savory meal. The banana flour gives them a unique, wholesome flavor that’s hard to beat.

Spelt Flour Gluten-Free, Dairy-Free Buttermilk Biscuits

Although spelt flour isn’t technically gluten-free, it’s often better tolerated by people with slight gluten sensitivities. These spelt flour buttermilk biscuits are a great option for those who can handle small amounts of gluten. They are soft, fluffy, and filled with a comforting flavor, perfect for any meal or occasion.

Ingredients:

• 2 cups spelt flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/4 cup coconut oil (cold)
• 1 cup unsweetened almond milk
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine almond milk and apple cider vinegar, and let it sit to form a dairy-free buttermilk.
3. In a large bowl, whisk together spelt flour, baking powder, salt, and baking soda.
4. Cut the cold coconut oil into the dry ingredients until it forms coarse crumbs.
5. Gradually add the almond milk mixture, stirring until the dough just comes together.
6. Turn the dough out onto a floured surface and gently knead it a few times. Pat the dough to about 1-inch thickness and cut out rounds.
7. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes or until golden brown on top.
8. Let the biscuits cool slightly before serving.

These spelt flour biscuits have a soft, pillowy texture with a mild, nutty flavor. While not entirely gluten-free, they are an excellent choice for those who are sensitive to gluten but can tolerate small amounts. They’re perfect for pairing with soups, stews, or a generous pat of dairy-free butter.

Sweet Cornmeal Gluten-Free, Dairy-Free Buttermilk Biscuits

Cornmeal adds a delightful texture and a mild sweetness to these gluten-free, dairy-free buttermilk biscuits. The cornmeal gives them a slightly crunchy texture on the outside, while the inside remains soft and fluffy. They’re great for pairing with chili, soups, or even just a dollop of jam.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 cup cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup coconut oil (cold)
• 1 cup unsweetened almond milk
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine almond milk and apple cider vinegar to make a dairy-free buttermilk.
3. In a large bowl, whisk together gluten-free flour, cornmeal, baking powder, and salt.
4. Cut in the cold coconut oil until the mixture forms coarse crumbs.
5. Slowly add the almond milk mixture, stirring until just combined.
6. Turn the dough out onto a floured surface and gently knead a couple of times. Pat into about 1-inch thickness and cut out biscuit rounds.
7. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes until golden brown.
8. Let the biscuits cool slightly before serving.

These cornmeal biscuits have a slightly crunchy, golden exterior and a soft, tender interior. The flavor is mild but rich, making them an excellent side for savory dishes. Whether you’re enjoying them with a bowl of soup or just on their own, these biscuits are always a crowd-pleaser.

Carrot & Ginger Gluten-Free, Dairy-Free Buttermilk Biscuits

Carrot and ginger give these gluten-free, dairy-free buttermilk biscuits a unique and vibrant flavor. The sweet carrots and zesty ginger add a delightful depth to the biscuits, making them a great choice for an afternoon snack or even as a side dish at dinner.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup finely grated carrot
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground ginger
• 1/4 cup coconut oil (cold)
• 1 cup unsweetened almond milk
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine almond milk and apple cider vinegar to form a dairy-free buttermilk.
3. In a large bowl, whisk together gluten-free flour, baking powder, salt, and ground ginger.
4. Add the finely grated carrot to the dry ingredients and stir to combine.
5. Cut the cold coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
6. Slowly add the almond milk mixture, stirring until the dough just comes together.
7. Turn the dough out onto a lightly floured surface and gently knead it a couple of times. Pat the dough into 1-inch thickness and cut out rounds.
8. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes until golden brown.
9. Let the biscuits cool slightly before serving.

These carrot and ginger biscuits have a wonderful sweetness and a zesty kick from the ginger. The soft, fluffy texture pairs perfectly with the warming flavors, making them ideal for a cozy snack or a unique accompaniment to dinner.

Chia Seed Gluten-Free, Dairy-Free Buttermilk Biscuits

These chia seed biscuits are a great source of omega-3s and fiber, while still maintaining a soft and fluffy texture. Chia seeds add a slight crunch and a nutty flavor to the biscuits, making them an excellent choice for a wholesome breakfast or side dish.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 tbsp chia seeds
• 1/4 cup coconut oil (cold)
• 3/4 cup unsweetened almond milk
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine almond milk and apple cider vinegar to create a dairy-free buttermilk.
3. In a large bowl, whisk together gluten-free flour, baking powder, salt, and chia seeds.
4. Cut in the cold coconut oil until the mixture resembles coarse crumbs.
5. Gradually add the almond milk mixture, stirring until the dough just comes together.
6. Turn the dough out onto a lightly floured surface and knead gently a few times. Pat the dough to about 1-inch thickness and cut out rounds.
7. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
8. Let the biscuits cool slightly before serving.

These chia seed biscuits are both nutritious and delicious, with a slightly nutty flavor and a satisfying texture. They’re perfect for anyone looking to enjoy a healthy, filling treat without sacrificing taste. Pair them with a variety of spreads or use them as a side for any meal.

Zucchini Gluten-Free, Dairy-Free Buttermilk Biscuits

These zucchini buttermilk biscuits are a great way to sneak in some extra vegetables. The grated zucchini provides moisture and a slight earthiness to the biscuits, balancing perfectly with the tangy buttermilk. They’re soft, slightly sweet, and make a delicious side dish to any meal.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 cup grated zucchini (excess moisture squeezed out)
• 1/4 cup coconut oil (cold)
• 1 cup unsweetened almond milk
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine almond milk and apple cider vinegar, letting it sit to form a dairy-free buttermilk.
3. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and baking soda.
4. Gently fold in the grated zucchini, making sure it’s evenly distributed.
5. Cut the cold coconut oil into the dry ingredients until the mixture forms coarse crumbs.
6. Slowly add the almond milk mixture, stirring until the dough just comes together.
7. Turn the dough out onto a floured surface, gently kneading it a couple of times. Pat the dough into 1-inch thickness and cut out rounds.
8. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
9. Allow the biscuits to cool slightly before serving.

These zucchini biscuits are wonderfully moist and have a delicate balance of savory and sweet flavors. The zucchini gives them a slight freshness, while the buttermilk adds that comforting tang. They make a great addition to any meal, especially in the summer when zucchini is abundant.

Potato Flour Gluten-Free, Dairy-Free Buttermilk Biscuits

These potato flour biscuits are a soft, pillowy alternative for those looking for a grain-free, gluten-free option. Potato flour gives the biscuits a smooth texture and a subtle earthy flavor that pairs beautifully with the tangy dairy-free buttermilk. They’re perfect for serving alongside soups or stews.

Ingredients:

• 2 cups potato flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/4 cup coconut oil (cold)
• 1 cup unsweetened almond milk
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine almond milk and apple cider vinegar to form a dairy-free buttermilk.
3. In a large bowl, whisk together the potato flour, baking powder, salt, and baking soda.
4. Cut the cold coconut oil into the dry ingredients until it resembles coarse crumbs.
5. Gradually add the almond milk mixture, stirring gently until the dough just comes together.
6. Turn the dough out onto a lightly floured surface, gently kneading it a few times. Pat the dough to about 1-inch thickness and cut out rounds.
7. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes or until golden brown.
8. Let the biscuits cool slightly before serving.

These potato flour biscuits are delightfully soft and have a slightly dense texture. They’re the perfect option for those avoiding grains but still craving the fluffy biscuit experience. They are especially wonderful with savory dishes like vegetable stew or a hearty soup.

Coconut Flour Gluten-Free, Dairy-Free Buttermilk Biscuits

Coconut flour provides these biscuits with a subtly sweet flavor and a light, airy texture. They’re perfect for anyone who loves the tropical essence of coconut. The coconut flour absorbs moisture beautifully, making these biscuits tender with a slight coconut fragrance.

Ingredients:

• 1 1/2 cups coconut flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/4 cup coconut oil (cold)
• 3/4 cup unsweetened almond milk
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine almond milk and apple cider vinegar to form dairy-free buttermilk.
3. In a large bowl, whisk together the coconut flour, baking powder, salt, and baking soda.
4. Cut the cold coconut oil into the dry ingredients until it forms coarse crumbs.
5. Gradually add the almond milk mixture, stirring gently until the dough comes together.
6. Turn the dough out onto a lightly floured surface, gently kneading it a couple of times. Pat it to about 1-inch thickness and cut out rounds.
7. Place the biscuits on the prepared baking sheet and bake for 10-12 minutes until golden brown.
8. Allow the biscuits to cool slightly before serving.

These coconut flour biscuits are light and fluffy with a hint of coconut sweetness that makes them perfect for a breakfast or brunch spread. They pair wonderfully with fresh fruit or jam and are ideal for anyone looking for a coconut-forward treat.

Date-Sweetened Gluten-Free, Dairy-Free Buttermilk Biscuits

These date-sweetened biscuits are a natural way to add a touch of sweetness without relying on refined sugar. The dates offer a deep caramel-like flavor that complements the tangy buttermilk, creating a perfectly balanced biscuit with a mild sweetness. These are great for those who prefer a healthier biscuit option.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 cup pitted Medjool dates (pureed)
• 1/4 cup coconut oil (cold)
• 1 cup unsweetened almond milk
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine almond milk and apple cider vinegar to make the dairy-free buttermilk.
3. In a blender or food processor, puree the dates until smooth.
4. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and baking soda.
5. Add the pureed dates and cold coconut oil to the dry ingredients, mixing until it forms coarse crumbs.
6. Gradually add the almond milk mixture, stirring until just combined.
7. Turn the dough out onto a lightly floured surface, gently kneading a few times. Pat the dough to about 1-inch thickness and cut into rounds.
8. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes until golden brown.
9. Let the biscuits cool slightly before serving.

These date-sweetened biscuits are naturally sweet and incredibly moist. The dates provide a unique richness to the flavor, making them a healthy and satisfying choice. Perfect for anyone with a sweet tooth but avoiding refined sugar!

Blueberry Gluten-Free, Dairy-Free Buttermilk Biscuits

These blueberry buttermilk biscuits combine the sweetness of fresh berries with the soft, tender texture of gluten-free biscuits. The juicy blueberries burst during baking, adding a touch of sweetness and color to every bite. They’re perfect for breakfast or as a sweet snack.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 cup fresh or frozen blueberries
• 1/4 cup coconut oil (cold)
• 1 cup unsweetened almond milk
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine almond milk and apple cider vinegar to form dairy-free buttermilk.
3. In a large bowl, whisk together gluten-free flour, baking powder, salt, and baking soda.
4. Cut in the cold coconut oil until the mixture resembles coarse crumbs.
5. Gently fold in the blueberries, making sure not to crush them.
6. Slowly add the almond milk mixture, stirring until just combined.
7. Turn the dough out onto a lightly floured surface and gently knead a couple of times. Pat the dough to about 1-inch thickness and cut into rounds.
8. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes until golden brown.
9. Let the biscuits cool slightly before serving.

These blueberry biscuits are sweet, soft, and slightly tangy thanks to the dairy-free buttermilk. The burst of blueberries in each bite makes them a delightful addition to your morning or afternoon tea. They’re a treat that’s both comforting and satisfying, perfect for a sweet indulgence.

Matcha Green Tea Gluten-Free, Dairy-Free Buttermilk Biscuits

For those who love the earthy, slightly bitter flavor of matcha, these green tea buttermilk biscuits are a unique treat. The matcha adds a rich green color and a slightly floral, earthy taste that pairs wonderfully with the tangy dairy-free buttermilk. A perfect breakfast option or an afternoon snack.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1 tbsp matcha green tea powder
• 1/4 cup coconut oil (cold)
• 1 cup unsweetened almond milk
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine almond milk and apple cider vinegar to create dairy-free buttermilk.
3. In a large bowl, whisk together the gluten-free flour, baking powder, salt, baking soda, and matcha powder.
4. Cut the cold coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
5. Gradually add the almond milk mixture, stirring until the dough just comes together.
6. Turn the dough out onto a lightly floured surface and gently knead a couple of times. Pat it to about 1-inch thickness and cut out rounds.
7. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes until golden brown.
8. Let the biscuits cool slightly before serving.

These matcha biscuits are not only visually striking but also offer a sophisticated flavor profile. The earthy bitterness of matcha is perfectly balanced by the creamy dairy-free buttermilk, making these biscuits a delightful treat for matcha enthusiasts!

Note: More recipes are coming soon