Gluten Free Biscuits
These gluten free biscuits are buttery, soft, tender, and fluffy! They have a flaky and tender texture. These biscuits are a great option for people who are gluten intolerant, Celiac, or those who are following a gluten free diet. Serve with gluten free gravy, as a side dish, or with butter!
Why You’ll Love This Recipe
- These gluten free biscuits are quick and easy to make.
- They are flaky and tender.
- They taste like regular biscuits. Even my non-gluten free family members love them!
- We serve these for regular weeknights and during the holidays.
- They can be customized with your favorite flavors and add-ins.
- They require only 6 pantry staple ingredients.
- You probably already have all of the ingredients in your kitchen!
- This recipe is gluten free, egg free, nut free, and sugar free.
- They can be easily made dairy free with dairy free milk and dairy free butter sticks.
- Check out this Paleo Bread or these Gluten Free Cinnamon Rolls for another delicious recipe!
Ingredients & Substitutes
These are the ingredients and substitutions for gluten free gravy. Scroll down to the recipe card for the full recipe.
Use a gluten free flour blend that contains xantham gum for the best texture. It creates a better biscuit. I love King Arthur Flour gluten free flour.
Baking powder helps these biscuits rise while baking.
Add in a pinch of salt.
Use cold unsalted butter right from the fridge. Slice into cubes before incorporating into the batter.
Use regular or dairy free milk.
Lastly, apple cider vinegar reacts with the baking powder. Ultimately, this creates light and fluffy biscuits.
Taste & Texture
These gluten free biscuits are slightly sweet and buttery.
The texture is soft, flaky, and tender.
They are not sweet.
How to Make
Step 1
First, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, whisk together the gluten free all-purpose flour, baking powder, and salt until well combined.
Step 3
Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Or, pulse in a food processor.
Step 4
In a separate bowl, mix together the milk and apple cider vinegar. Let it sit for a minute or two to curdle slightly.
Step 5
Pour the milk mixture into the flour mixture. Stir until the dough comes together. It may be slightly sticky but should hold together well.
Step 6
Dust a clean surface with gluten free flour. Transfer the dough to the surface and gently knead it a few times until it becomes smooth.
Step 7
Roll out the dough to a thickness of about ¾ inch (2 cm).
Step 8
Use a biscuit cutter or a round glass to cut out biscuits from the rolled dough. Place the biscuits onto the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
Step 9
Gather the dough scraps, reroll, and cut out additional biscuits until all the dough is used.
Step 10
Bake the biscuits in the preheated oven for about 12 to 15 minutes, or until they are golden brown on top.
Step 11
Remove the biscuits from the oven and let them cool slightly on the baking sheet. Then, transfer them to a wire rack to cool completely.
Step 12
Serve these gluten free biscuits warm with butter, jam, or honey.
Expert Tips for Success
Follow these tips and tricks to make the best gluten free biscuits.
Use a good quality gluten free flour blend.
Do not overmix the dough. Overmixing can make the biscuits tough.
Work with cold ingredients. This will help the biscuits to hold their shape.
Use cold butter right from the fridge.
Bake the biscuits until they are golden brown. Do not overbake.
Flavor Variations & Add-Ins
Here are some fun ways to switch up the flavor of these gluten free biscuits!
Add 1/2 teaspoon of cinnamon to the dough. This will give the biscuits a cinnamon flavor.
Add 1/4 cup of shredded cheese to the dough. This will provide a cheesy flavor.
Roll the biscuits in a mixture of sugar and cinnamon before baking. This will give the biscuits a sweet and cinnamon flavor.
How to Serve & Store
Gluten free biscuits can be served immediately after baking, or they can be stored in an airtight container at room temperature for up to 3 days.
They can also be frozen for up to 3 months.
To serve, serve with butter or gravy on top!
For a sweeter option, top with Nutella, jam, jelly, peanut butter, or honey.
Frequently Asked Questions (FAQs)
Yes, you can make these biscuits ahead of time and freeze them. To freeze the biscuits, wrap them individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 3 months. Thaw the biscuits overnight in the refrigerator before serving.
There are some brands that make gluten free biscuits. Simple Mills is my favorite. Schar also makes gluten free bread options. As always, be sure to double check ingredient labels.
No, original Bisquick is not gluten free. It contains wheat flour, which is a source of gluten. However, Betty Crocker does make a gluten-free Bisquick product that is also labeled as “certified gluten-free” by the Gluten-Free Certification Organization (GFCO).
Drop biscuits are made with a wetter dough that is dropped onto a baking sheet, while rolled biscuits are made with a drier dough that is rolled out and cut into individual biscuits. Drop biscuits have a softer and fluffier texture, while rolled biscuits have a flakier and denser texture.
Equipment Needed
Food Processor: This food processor makes the best biscuit dough.
Baking Pan: These are my favorite baking pans for any recipe.
Pastry Cutter: Use this pastry cutter to incorporate the butter into the dry mixture.
Check out all of my kitchen favorites!
You May Also Enjoy
- Gluten Free Pie Crust Recipe
- Puff Pastry Christmas Trees
- Paleo Pie Crust
- Gluten Free Pizza Crust
- Gluten Free Pancakes
If you make this easy gluten free biscuit recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Breakfast Recipes.
Get the Recipe: Gluten Free Biscuits
Ingredients
- 2 cups gluten free 1 to 1 flour
- 1 tbsp baking powder
- ½ tsp salt
- ¼ cup cold unsalted butter, cubed
- ¾ cup milk, dairy or non-dairy
- 1 tbsp apple cider vinegar
Instructions
- First, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the gluten free flour, baking powder, and salt until well combined.
- Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. This can also be done in a food processor by pulsing the ingredients together.
- In a separate bowl, mix together the milk and apple cider vinegar. Let it sit for a minute or two to curdle slightly.
- Pour the milk mixture into the flour mixture. Stir until the dough comes together. It may be slightly sticky but should hold together well.
- Dust a clean surface with gluten free flour. Transfer the dough onto the surface and gently knead it a few times until it becomes smooth.
- Roll out the dough to a thickness of about ¾ inch (2 cm).
- Use a biscuit cutter or a round glass to cut out biscuits from the rolled dough. Place the biscuits onto the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
- Gather the dough scraps, reroll, and cut out additional biscuits until all the dough is used.
- Then, bake the biscuits in the preheated oven for about 12 to 15 minutes, or until they are golden brown on top.
- Remove the biscuits from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
- Finally, serve the gluten free biscuits warm with your favorite spreads, such as butter, jam, or honey.
Notes
- I have had the most success using King Arthur Flour gluten free flour in this recipe.
- The biscuit dough may be slightly sticky.
- Use a little gluten free flour to help you roll it out.
- Do not roll thinner than ¾ inch in thickness.
- The biscuits are done baking when they are golden brown on top.
- Store at room temperature for up to 3 days.
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7 Comments on “Gluten Free Biscuits”
Can I use buttermilk instead of the milk+vinegar mixture?
Yes, that will work! Enjoy.
Can you tell me approximately how many biscuits this recipe makes?
It makes about 8 biscuits! You can make them slightly smaller or larger to fit your needs. Enjoy!
is it possible to use coconut oil instead of butter?
Hi Grace! That may work, just be sure to use solid coconut oil. If you are looking for a dairy free alternative, I would recommend Earth Balance dairy free butter sticks. Hope this helps!
Thank you! I actually can’t have any of the no dairy butters because they have oils that I am sensitive to, which is why I ask about coconut oil.