Buttermilk Biscuits - 12.1 oz

Cappello's builds these gluten free biscuits on real buttermilk, real butter, and protein-rich almond flour — not the margarine and gum-heavy fillers that show up in most gluten-free biscuit mixes. The result is a place-and-bake biscuit that rises light and holds its shape, no gravy required (though we won't stop you).

Each 12.1 oz box holds six ready-to-bake biscuits made with a blend of almond flour, white rice flour, tapioca starch, and brown rice flour, layered with real butter and buttermilk for lift and tang. Cage-free eggs and coconut oil round out the dough, giving it structure without the dense, gummy texture that plagues a lot of gluten-free baking.

Almond flour contributes natural protein and fat that rice-flour-only gluten-free blends don't offer, which is part of why these biscuits bake up tender instead of chalky. Note that with rice flour, potato starch, and honey in the mix, these biscuits are crafted specifically for gluten-free diets rather than keto, paleo, or carnivore eating plans.

Pull these frozen biscuits straight from the freezer onto a sheet pan and bake — no thawing, no proofing. They hold up well split for a breakfast sandwich, served alongside a weeknight dinner, or finished in a countertop air fryer for a quicker, crisper exterior. Keep the box in your freezer until baking time, as these biscuits are stored frozen to preserve their fresh-baked texture.

Certified gluten-free and kosher, and made without glyphosate residue, these biscuits fit a gluten-free kitchen without asking you to compromise on texture. Keep them frozen until you're ready to bake.

Ingredients: Buttermilk (Reduced Fat Milk, Nonfat Milk, Sea Salt, Cultures, Vitamin A Palmitate), White Rice Flour, Tapioca Starch, Almond Flour, Eggs, Coconut Oil, Brown Rice Flour, Butter (Cream, Salt), Expeller Pressed Sunflower Oil, Honey, Potato Starch, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Sea Salt, Xanthan Gum, Baking Soda, and Natural Flavor.

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Common Questions

How do these biscuits compare nutritionally to a conventional wheat-based biscuit?
A typical store-bought wheat biscuit relies mostly on bleached flour and shortening or margarine, which means most of its structure comes from refined starch with little protein or micronutrient contribution. Cappello's biscuits swap a meaningful portion of that starch base for almond flour, which brings roughly 6 grams of protein and 14 grams of fat per ounce compared to wheat flour's near-zero fat and lower protein density. The real buttermilk and butter also add calcium, riboflavin, and vitamin A palmitate that margarine-based mixes don't carry. The tradeoff is that this is still a starch-forward baked good — rice flour, tapioca starch, and potato starch make up a large share of the blend — so it's not a low-carb food, but the protein and fat floor is higher than a conventional biscuit built on flour and shortening alone.

Why does almond flour matter here instead of just using more rice flour?
Rice flour and tapioca starch alone tend to bake up gummy or chalky in gluten-free products because they lack the fat and protein that would normally come from wheat gluten's structure. Almond flour contributes natural fat and protein that mimic some of that structural role, which is part of why these biscuits hold together and rise rather than collapsing into a dense puck. Xanthan gum is also in the ingredient list specifically to replace the elasticity gluten normally provides, helping the dough trap gas from the baking powder so the biscuit lifts. The combination of almond flour's fat content and xanthan gum's binding function is the main mechanism behind the tender, less gritty texture compared to rice-flour-only gluten-free biscuit mixes.

Do these biscuits fit a keto, paleo, or carnivore diet?
No, not in the strict sense. The ingredient list includes white rice flour, tapioca starch, brown rice flour, potato starch, and honey, all of which are carbohydrate sources that would push a serving well outside typical keto carb limits of 20 to 50 grams net carbs per day. Paleo diets generally exclude grains and legume-derived starches, and this product contains rice flour and corn-starch-derived baking powder, so it doesn't meet a strict paleo definition either. Carnivore is out entirely since the product is plant- and dairy-based with no animal protein as a primary ingredient. If you're following any of those protocols, this is better categorized as a gluten-free comfort food than a diet-compliant staple.

What dishes work well with these biscuits beyond serving them plain?
They split cleanly for a breakfast sandwich with egg and sausage since the buttermilk-butter dough holds together under pressure without crumbling. They also work as a shortcake base for strawberry shortcake, sliced in half and topped with macerated fruit and whipped cream, because the honey in the dough gives a slight sweetness that plain savory biscuits lack. For a weeknight dinner, they're sturdy enough to use for biscuit-topped pot pie or chicken and dumplings if you bake them separately and nestle them into the stew just before serving, since baking them directly in liquid would make the bottom soggy given the starch-based flour blend. Running them through a countertop air fryer for the last few minutes crisps the exterior more than a conventional oven, which helps if you want a firmer crust for sandwich use.

What do the gluten-free, kosher, and glyphosate-residue-free certifications actually verify?
The gluten-free certification means the product has been tested to contain less than 20 parts per million of gluten, the FDA threshold for gluten-free labeling, which matters for anyone with celiac disease rather than just a preference to avoid wheat. The kosher certification confirms a third-party kosher agency has reviewed the ingredient sourcing and production process, which also indirectly verifies that dairy and eggs were handled under specific supervision standards. Glyphosate residue free is a separate, non-FDA-mandated claim that means the finished product has been tested for residue of the herbicide glyphosate, commonly used on conventionally grown grains, and came back below detectable or trace levels. Together these three certifications give you documentation you can look up through the certifying bodies rather than having to take the ingredient label at face value.

Why can these go straight from the freezer to the oven instead of needing to thaw?
The dough is fully shaped and portioned before freezing, and because it's built with real butter rather than margarine, the fat stays solid at freezer temperature and doesn't need a resting period to redistribute the way some yeasted or proofed doughs do. Baking powder and baking soda are already balanced into the dry mix, so the leavening reaction happens entirely in the oven's heat rather than requiring a proofing stage beforehand. This means you place the frozen biscuits directly on a sheet pan and bake, and the initial cold dough actually helps the butter hold its shape a bit longer in the oven, contributing to the lift. Thawing first would risk the dough spreading before it sets, so keeping them frozen until they go in the oven is part of how they maintain their shape.