Side Dishes
This brown rice biscuits recipe delivers the perfect balance of golden crunch and buttery flavor—ideal for pairing with soups, stews, or BBQ. The secret lies in using brown rice flour for a nutty depth while keeping the texture light and flaky.
I developed this recipe after years of perfecting the art of biscuit-making, ensuring every batch turns out tender inside with crisp edges.
The dough comes together in just 10 minutes, requiring simple ingredients like brown rice flour, baking powder, cold butter, and buttermilk. The key technique is cutting in the butter until the mixture resembles coarse crumbs—this creates those signature flaky layers.
For extra richness, I recommend adding a pinch of salt and a splash of lemon juice to brighten the flavor.
By the time they emerge from the oven, you'll have biscuits with a golden, crackly crust and a soft, pillowy interior. The brown rice flour adds a subtle earthiness that complements the buttery taste, making these biscuits a standout side dish.
They stay fresh for days, perfect for meal prep or serving warm alongside your favorite main course.
For variations, try adding herbs like rosemary or thyme for a savory twist, or swap the buttermilk for coconut milk for a vegan-friendly option. The possibilities are endless, but the foundation remains the same: a foolproof method for biscuits that taste homemade every time.
Ingredients for brown rice biscuits
Brown rice flour, cold butter, and buttermilk create the perfect golden crunch with tender centers.
| Ingredient | Amount | Notes |
|---|---|---|
| Brown Rice Flour 🌾 | 1 ½ cups | Finely milled for texture |
| All-Purpose Flour 🌾 | ½ cup | For structure and lightness |
| Unsalted Butter 🧈 | ½ cup | Cold and cubed for flakiness |
| Buttermilk 🥛 | ¾ cup | Room temperature preferred |
| Baking Powder 🧂 | 2 tbsp | Freshly opened for leavening |
| Granulated Sugar 🍚 | 1 tbsp | Balances richness |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
| Fresh Rosemary 🌿 | 1 tbsp | Finely chopped, optional |
| Vegetable Oil 🫒 | 1 tbsp | For greasing baking sheet |
The brown rice flour is the star here—Bob's Red Mill or Anthony's brands deliver the finest texture. If you can't find it, substitute half with whole wheat flour, but expect a denser bite. The butter? Use European-style if possible—it has more fat content for that signature flakiness. For the buttermilk, homemade (milk + vinegar) works best, but store-bought is fine. The baking powder must be fresh; if it's been open for months, test it with vinegar—fizz means it's still active.
No buttermilk? Mix 0.75 cup milk with 1 tbsp vinegar or lemon juice, let sit 5 minutes. Short on rosemary? Thyme or parsley add a lovely twist. For a richer dough, swap 2 tbsp of the buttermilk for heavy cream. The lemon juice can be omitted if you prefer a neutral flavor, but it brightens everything. Diamond Crystal kosher salt dissolves better than table salt—worth the small investment if you bake often. And if you're gluten-sensitive, ensure your brown rice flour is 100% pure—some blends contain wheat.
Store any leftovers in an airtight container for up to 3 days—they reheat beautifully in a 350°F oven for 5-7 minutes. For longer storage, freeze shaped biscuits on a tray, then transfer to a bag. They keep for 3 months this way. To keep them fresh longer, brush with melted butter before storing. The dough can be prepped ahead and chilled for up to 24 hours—just let it sit at room temperature for 10 minutes before rolling.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this dough—just fold in the cold butter until it resembles coarse crumbs, then stir in the buttermilk. No stand mixer, no stress, and those little pockets of butter? They melt into golden layers that’ll make you forget you skipped the food processor.
- Buttery Crisp Edge: That first bite when the crust shatters? Pure magic. The brown rice flour adds a subtle nuttiness, but the real star is the butter—it caramelizes just enough to give these biscuits a rich, almost toasty finish that pairs perfectly with jam or gravy.
- Weeknight Wonder: I make a double batch on Sundays and freeze half. Whether it’s a quick breakfast with scrambled eggs or a side for fried chicken, these reheat in seconds. (Yes, even on a Tuesday night when you’re too tired to think.)
- Budget-Friendly Staple: Brown rice flour might sound fancy, but it’s cheaper than pre-made biscuit mix and stretches farther. Plus, buttermilk and baking powder are pantry basics—no specialty shopping needed. My wallet and my family’s stomachs thank me every time.
Step-by-step instructions for brown rice biscuits
Here's how to achieve tender, golden biscuits with a perfect crumb and rich buttery flavor.
Prepare the Dry Ingredients
In a medium bowl, whisk together the 1.5 cups brown rice flour and 0.5 cup all-purpose flour until evenly combined. This creates a fine, cohesive base for your biscuits. Add the 2 tbsp baking powder, 1 tbsp granulated sugar, and 1.5 tsp kosher salt, whisking again until fully incorporated.
I like to use a wire whisk for this step—it ensures no lumps remain and distributes the leavening agent evenly. The brown rice flour gives these biscuits a unique texture, so don't substitute it with white flour. If you're using freshly opened baking powder, give it a quick sniff test—it should smell fresh and not musty.
Cut in the Cold Butter
Add the 0.5 cup cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until you achieve pea-sized crumbs with some flour still clinging to them. This is crucial for creating flaky layers.
I press down gently on the butter pieces during the first minute—this prevents them from melting too quickly and ensures even distribution. If the mixture starts to look too wet, add an extra 1 tablespoon of flour to maintain the proper consistency. The butter should remain cold throughout this process.
Add Wet Ingredients and Form the Dough
Create a well in the center of the dry mixture and pour in the 0.75 cup buttermilk, 1 tbsp lemon juice, and 1 tbsp finely chopped fresh rosemary. Using a wooden spoon or silicone spatula, gently fold the ingredients together until just combined—you should still see some dry spots in the mixture.
Overmixing develops gluten, which makes biscuits tough. I stop mixing when the dough comes together but still looks slightly shaggy. The lemon juice brightens the flavor and helps tenderize the brown rice flour. If the dough feels too sticky, add another 1 tablespoon of flour to bring it together.
Shape and Bake the Biscuits
Lightly grease a baking sheet with 1 tbsp vegetable oil and preheat your oven to 375°F. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Using a 2.5-inch round cutter, cut out biscuits and place them 1 inch apart on the prepared baking sheet.
Gently press down on each biscuit to ensure even baking. Bake for 12-15 minutes until the tops are golden brown and the biscuits sound hollow when tapped on the bottom. The edges should be crisp, while the centers remain tender. If they brown too quickly, tent with foil to prevent over-browning.
Serve Warm for Maximum Flavor
Remove the biscuits from the oven and transfer them to a wire rack to cool for 5 minutes. Serve them warm—this is when they're at their peak texture and flavor. The combination of crispy edges, tender centers, and that buttery aroma makes them irresistible.
These biscuits pair perfectly with soups, stews, or as a side to breakfast meats. The rosemary adds a subtle herbal note that complements the buttery richness. Store any leftovers in an airtight container for up to 3 days or freeze for longer storage—just reheat in a 350°F oven for 5-7 minutes to restore their crispness.
Pro Tips For Making Brown Rice Biscuits
- CHILL THE DOUGH: Brown rice flour gets gummy fast—after mixing, pop the dough in the fridge for 15-20 minutes. I learned this the hard way when my first batch turned into a sticky mess that refused to hold shape. Cold dough cuts down on gluten development and makes cutting biscuits cleaner.
- USE COLD BUTTER: Cut that unsalted butter into cubes and keep it cold—no softening it at room temp. Cold butter creates flaky layers instead of greasy biscuits. I was skeptical until I tried it: the texture changed from dense to light and tender.
- WEIGH THE FLOUR: Scooping brown rice flour leads to inconsistent batches—use a scale for precision. Brown rice flour is lighter than all-purpose, and overpacking it throws off the ratio. My first batch was dry and crumbly until I switched to measuring by weight.
- STEAM THE BISCUITS: Skip the crowded pan—place biscuits 1 inch apart and add a splash of water to the baking sheet. The steam helps them rise evenly without burning. I used to crowd them like regular biscuits, and they’d turn out flat and uneven.
Dietary considerations for this recipe
Gluten-Free Adaptations
Brown rice flour already makes these biscuits gluten-free, but if you need extra binding, mix in 1 tbsp xanthan gum with the dry ingredients. This helps maintain the tender crumb. For a nuttier flavor, use 100% brown rice flour instead of the all-purpose blend—just expect slightly denser biscuits.
I’ve tested this with Bob’s Red Mill 1:1 Gluten-Free Flour as a backup, but the texture isn’t as light. 🌾
Vegan-Friendly Swaps
Replace the butter with vegan butter (like Miyoko’s or Earth Balance) or coconut oil for a dairy-free version. For buttermilk, mix 0.75 cup unsweetened almond milk with 1 tbsp apple cider vinegar—let it sit for 5 minutes to curdle.
The lemon juice can stay, but if you prefer a neutral taste, skip it. These swaps keep the biscuits flaky and golden, just with a slightly richer coconut note. 🥥
Dairy-Free Options
Use coconut milk yogurt (like So Delicious) instead of buttermilk for a tangy, creamy texture. The biscuits will still rise well, though they’ll have a subtly sweet flavor from the coconut. For extra richness, brush the tops with melted vegan butter before baking.
I’ve also had great results with oat milk + vinegar (same ratio as buttermilk), though the texture leans slightly denser. 🥛
Allergen-Free Notes
Check your brown rice flour for cross-contamination warnings if you’re highly sensitive to gluten or other allergens. Anthony’s Goods and Bob’s Red Mill both offer certified gluten-free options.
For nut-free kitchens, avoid coconut oil (use avocado oil instead) and stick to sunflower-based vegan butter. Always verify labels—some baking powders contain wheat starch. 🧂
Low-Sugar Adjustments
Reduce the granulated sugar to ½ tbsp or omit it entirely—these biscuits won’t miss it. For a hint of sweetness, add 1 tsp maple syrup to the buttermilk mixture.
The brown rice flour adds natural caramel notes, so the flavor stays balanced even without sugar. If you’re watching carbs, this is a great low-sugar side dish. 🍯
Nutrition facts
Frequently asked questions
Why does my brown rice biscuit dough look too dry?
Brown rice flour absorbs more moisture than all-purpose flour, so your dough might need a splash of extra buttermilk or water (1-2 teaspoons). Gradually add it while mixing until the dough just comes together—don't overdo it or the biscuits will spread too much. The ideal texture should be shaggy but hold when pressed gently.
Can I make these biscuits without buttermilk?
Mix 0.75 cup milk (dairy or plant-based) with 1 tbsp vinegar or lemon juice, then let it sit for 5 minutes to curdle. This DIY buttermilk works perfectly and keeps the biscuits tender. For extra richness, use whole milk instead of skim.
How do I get crispier edges on my brown rice biscuits?
Bake them at 400°F instead of 375°F for the first 2 minutes, then reduce to 375°F until golden. Brush the tops with melted butter right after baking while they're still hot. For extra crunch, place them on a wire rack instead of a plate to cool.
What's the best way to store leftover brown rice biscuits?
Keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze shaped biscuits on a tray first, then transfer to a bag. Reheat in a 350°F oven for 5-7 minutes to restore crispness. Never microwave—it makes them rubbery!
Can I add cheese to these biscuits?
Yes! Try shredded cheddar or pepper jack (about ½ cup) mixed into the dough. For extra flavor, sprinkle grated Parmesan on top before baking. Use sharp cheeses sparingly—they can make the biscuits denser. The brown rice flour pairs especially well with mild cheddar.