Gluten-Free Herb & Parmesan Biscuits


TOTAL TIME: 30-40 mins           

MAKES: 10-12 biscuits.



  • 2 cups gluten free flour, plus some more for rolling and cutting
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. fine sea salt
  • ½ tsp. black pepper
  • ¼ tsp. garlic powder
  • 1 tbsp. chopped fresh rosemary
  • 1 tbsp. roughly chopped thyme
  • ½ cup (1 stick) butter cut into ¼ in. cubes
  • 1 cup + 1 tbsp. buttermilk
  • ¼ cup grated parmesan cheese


  • Cube the butter and place it into the freezer to stay cool while you prepare the remaining ingredients.
  • Preheat the oven to 450 degrees F.
  • If you have a food processor, use it with the blade attachment, add dry ingredients and pulse 5-6 times or until the ingredients are evenly incorporated.
  • But if you don’t, like me, then, in a bowl, whisk the dry ingredients - flour, baking powder, baking soda, sea salt, black pepper, garlic powder, rosemary and thyme and parmesan cheese together.
  • Next, remove the cubed butter from the freezer and place the cubes in the bowl of the food processor. Pulse until the butter and flour combine to create a consistency of cornmeal or until the butter is the size of small peas (about 10 - 12 pulses) and pour the flour mixture into a bowl and make a well with a spoon. In the absence of the food processor, cut in butter with two knives or a pastry blender. Need some help: Follow this link to watch a demo video of how to work in the butter.
  • Pour the cold buttermilk into the well and gently stir with a fork to combine. Be careful not to over-stir (about 10-12 should do). You may need to use your fingertips only to finish incorporating the flour.
  •  Scoop the dough out onto a floured work surface and sprinkle the top with flour. Gently knead the dough by patting it out into a circle and folding it in half. Repeat this step 2-3 times until the dough is soft and not too sticky.
  • Finally, gently pat the dough or roll it out with a floured rolling pin until its 1 in. tall all around.
  •  Press a biscuit cutter (approx. 2 ½ inch diameter) down on the dough and lift straight up. Resist the temptation to twist the cookie cutter as this seals up the edges. Transfer to a baking sheet, 1 1/2 inches apart. Re-roll and cut scraps only once. Brush top and sides of rounds with melted butter. Bake until biscuits are puffed and golden (12 to 15 mins).
  • Remove from the oven and let it cool for about 5 mins. Brush with some more melted butter and serve warm or at room temperature.

Holistic Highlights:

 I do find that gluten free biscuits tend to rise less than regular all-purpose flour but are a great alternative to have for the festive season for loved ones who are gluten sensitive. You can carry out the same recipe with all-purpose flour if desired. I also tend to enjoy left overs of these savory biscuits at tea time, re-toasted with some apple or pumpkin butter or jam.