Gluten Free Garlic Herb Biscuits Recipe

Sharon L. | What the Fork Food Blog

Simple Gluten Free Garlic Herb Biscuits are a flavor-filled buttermilk biscuit that pairs well with any meal. From shrimp to soup, these are great!

I gave my recipe for Gluten Free Buttermilk Biscuits a flavor upgrade and turned them into Gluten Free Garlic Herb Biscuits.

While regular buttermilk biscuits are great, sometimes you just need to bring a little more flavor to the party!

Gluten Free Garlic Herb Biscuits Photo

My family loves the flavor of my Gluten Free Rolls with Garlic and Herbs, so I knew I had to replicate that in these biscuits.

Biscuits are a staple in almost every American household but they’re not always the easiest recipe to make.

That’s especially true if you’re making gluten free biscuits or you’ve never made biscuits.

While they do take a bit of practice to get “the right feel” for the dough, it’s worth the little bit of effort.

Below, I’ve answered some questions you may have about making these gluten free garlic herb biscuits.

Most of the tips can also be applied to making any type of gluten free biscuit.

Gluten Free Garlic Herb Biscuits Picture

Can I use dried herbs instead of fresh herbs?

I tried these biscuits two ways, with fresh herbs and then with dried Italian seasoning.

Hands down, the biscuits made with fresh herbs tasted way better.

The texture was better too, which was a little surprising.

The dried herbs soaked up some of the liquid in the biscuits which left the biscuits ever so slightly drier.

It wasn’t too much of a difference but definitely noticeable.

To use dried herbs in this recipe, replace the 2 tablespoons of fresh herbs with 1 tablespoon dried Italian seasoning.

If you use the dried herbs, be sure to add an extra tablespoon or two of the buttermilk to keep your biscuit dough on the moist side.

What’s the best flour for Gluten Free Biscuits?

I’m currently loving Cup4Cup for gluten free biscuits. There’s milk powder in Cup4Cup which brings a little more protein to the flour blend.

The little extra protein in the flour blend yields flaky baked goods with good structure that’s nice and tender.

For a homemade flour blend, I recommend using my Brown Rice Gluten Free Flour Blend.

Can I use frozen grated butter instead of cutting the butter in with a pastry blender?

Yes, you can! I tried this recently and it worked great.

I’m not a huge fan of grating the butter because it was messy, but it works beautifully. It cuts down on the mixing time considerably.

After I grated the frozen butter, I stuck it back in the freezer to keep it cold until I was ready to mix it into the flour.

Gluten Free Garlic Herb Biscuits Image

My biscuit dough is dry and not coming together, what happened?

If your biscuit dough seems too dry and isn’t quite holding together, add an extra tablespoon of the buttermilk and mix it well.

Continue to add 1 tablespoon at a time until your dough holds together, only as needed.

The dough should be just moist to the touch without any dry crumbs.

It shouldn’t be sticky or over-saturated and it should be dry enough to pat out and cut with biscuit cutters.

If you find that you’ve added too much buttermilk and your dough is too wet to pat out and cut, you can just turn them into drop biscuits.

Rule of thumb for these gluten free garlic herb biscuits, a little extra moisture won’t hurt but too little moisture will make the biscuits dry and chalky.

What size biscuit cutter should I use?

I use a 2 ½ -inch biscuit cutter. My biscuits are slightly on the smaller side, they’re about 3 bites each.

Feel free to use a larger biscuit cutter if you prefer.

Just know that using a larger biscuit cutter will decrease the number of biscuits this recipe yields and you’ll have to increase the baking time a bit.

Tips for Making Gluten Free Biscuits

Read the recipe directions carefully – I use a different “rolling” process than with my regular biscuit recipe.

I use more of a “laminated dough” approach to help build flaky layers in the biscuits.

Use a good quality butter. I like using butter with at least 84% butter fat in biscuits.

Keep your ingredients cold. You want the butter and buttermilk to be as cold as possible.

When baked, the butter will melt and create steam which will help form the layers in the biscuits.

Remove the rosemary leaves and parsley leaves from the stems before chopping/mincing.

Brush the tops with buttermilk before baking – it’ll make the biscuits beautifully browned on top.

Rotate the pan during the last couple of minutes of baking for even browning.


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Gluten Free Garlic Herb Biscuits Recipe

    12 Servings


  • 2 cups All-Purpose Gluten Free Flour, (see notes)
  • 1 teaspoon Xanthan Gum, (omit if your flour blend has it)
  • 1 teaspoon Fine Sea Salt, (6g)
  • 1 tablespoon Baking Powder, (12g)
  • 1/2 teaspoon Baking Soda, (3g)
  • 1/2 teaspoon Garlic Powder, (2g)
  • 1 tablespoon Fresh Rosemary, minced
  • 1 tablespoon Fresh Parsley, minced, plus more for garnish
  • 6 tablespoons Unsalted Butter, (87g) cubed and very cold
  • 3/4 cup Buttermilk, (188ml) cold, plus 1 tablespoon, divided
  • 1 tablespoon Butter, melted


  1. Preheat oven to 425°F and grease a baking sheet or line it with a silicone baking mat or parchment paper.
  2. Add the gluten-free flour, xanthan gum, salt, baking powder, baking soda, and garlic powder to a large bowl and whisk together. Whisk in the minced rosemary and parsley.
  3. Add the cubed butter and cut in with a pastry cutter or two forks until it resembles coarse crumbs.
  4. Stir in ¾ cup buttermilk and mix until just combined. Add an additional tablespoon buttermilk as needed to moisten all of the flour/dry ingredients.
  5. Turn the dough out onto a floured surface and gently pat into a rectangle. Fold the rectangle into 3rds and turn the dough a half turn. Then flatten into a rectangle until the dough is about a ½-¾ inch thick.
  6. Cut the dough with a 2 ½ inch biscuit cutter and place the biscuits on the prepared baking sheet, the edges of the biscuits should be touching.
  7. Re-roll the dough as needed (by stacking the scraps and flattening). If using a 2 ½ -inch biscuit cutter there will be about 11- 12 biscuits total but will depend on how thick you cut them.
  8. Refrigerate the biscuits at least 30 minutes to ensure that the butter stays nice and cold. This is especially important if your house/kitchen is warm and humid.
  9. Brush the tops of the biscuits with the remaining 1 tablespoon of buttermilk then bake for 12-15 minutes or until the biscuits are browned and baked through.
  10. Once baked, brush the tops of the biscuits with the melted butter and sprinkle with additional parsley.
  11. Serve warm or room temperature.


Cooking Method:
Gluten Free
Gluten Free Baking
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Related Recipes:
Gluten Free Baking Recipes, Gluten Free Recipes, Side Dish Recipes, Baking Recipes, Baked Recipes, Biscuit Recipes, Garlic Recipes, Herb Recipes
Recipe Yields:
10-12 biscuits
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Sharon L.
Recipe Yields: 10-12 biscuits
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts

Serving Size 1 biscuit
Servings Per Recipe 12

Amount Per Serving
Calories from Fat 52
Calories 134

% Daily Value*
Total Fat 7g
  Saturated Fat 4g
Sodium 270mg
Total Carbohydrate 16g
  Dietary Fiber 0g
  Sugars 1g
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Sharon L.

About Sharon

Sharon is our latest gluten free fanatic. We love her easy approach to gluten free recipes that are versatile enough to be gluten-full too. Try one, you'll see what we mean. Find her at What the Fork Food Blog every day.

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