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!
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.
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.
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.
Enjoy!
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