Gluten Free Biscuits Recipe
Master easy gluten free biscuits with this foolproof recipe. Fluffy, buttery layers in just 20 minutes—perfect for breakfast or dinner!
You know that moment when you bite into a warm, buttery biscuit and it practically melts in your mouth? I thought those days were over when I went gluten-free. Man, oh man, was I wrong!
These gluten free biscuits changed everything for me. They’re flaky, tender, and honestly taste just like the ones my grandma used to make for Sunday breakfast. No weird aftertaste, no crumbly mess—just pure biscuit perfection.
Whether you’re new to gluten free recipes biscuits or you’ve tried (and failed) a dozen times, this recipe is your new best friend. It’s simple enough for busy weeknight dinners but impressive enough for Thanksgiving morning. Ready to fall in love with biscuits all over again?
Table of Contents
Ingredients:
| Ingredient | Amount | Weight |
|---|---|---|
| Gluten free flour blend | 2 cups | See note for grams |
| Aluminum-free baking powder | 2 tablespoons | 12 grams |
| Salt | 1 teaspoon | 6 grams |
| Unsalted butter (COLD) | 5 tablespoons | 71.5 grams |
| Milk | 1 cup | 227 grams |
Note: For best results, use a quality gluten free flour blend that contains xanthan gum. If your blend doesn’t include it, add 1/2 teaspoon to the dry ingredients.
Instructions:
Step 1: Grab your large mixing bowl and whisk together the gluten free flour blend, aluminum-free baking powder, and salt until everything’s nicely combined. This helps distribute the leavening agents evenly so your biscuit recipe gluten free turns out perfectly fluffy.
Step 2: Add those cold butter cubes to your flour mixture. Using a pastry blender, work the butter into the flour until it looks like coarse crumbs with pea-sized butter pieces scattered throughout. These little butter bits are your secret weapon for creating those gorgeous flaky layers everyone loves!
Step 3: Don’t have a pastry blender? No problem! Pop your butter in the freezer for 15 minutes, then use a cheese grater to shred it directly into the dry ingredients. It works like a charm.
Step 4: Pour in the milk and stir gently until a soft dough forms. It should hold together nicely but still feel slightly sticky—that’s exactly what you want. Whatever you do, don’t overmix or those precious butter pieces will melt before baking.
Step 5: Preheat your oven to 425°F while you shape the dough. This high temperature is key for getting that beautiful rise and golden-brown tops.
Step 6: Turn your dough out onto wax paper or a silicone mat lightly dusted with gluten free flour if needed. Gently press it to about 1 1/2 inches thick—resist the urge to roll it thinner or your biscuits won’t have that amazing fluffy texture.
Step 7: Use a round biscuit cutter to stamp out your gluten free biscuit recipes, pressing straight down without twisting. Twisting seals the edges and prevents proper rising. For a more rustic look, you can use a large cookie scoop to make drop-style biscuits instead.
Step 8: Arrange your biscuits on a parchment-lined baking sheet, leaving about an inch between each one. Brush the tops with a bit of milk for that bakery-style golden finish.
Step 9: Bake for 15 minutes until the tops are golden and the biscuits have risen beautifully. Your kitchen will smell absolutely amazing—as light and fluffy as a cloud of butter and comfort!
Substitutions:
Need to make these dairy-free? Swap the butter for cold coconut oil or your favorite dairy-free butter stick. Just make sure whatever you use is super cold—that’s the trick to maintaining those flaky layers.
For the milk, any dairy-free alternative works beautifully in this biscuit recipe gluten free. I’ve had great success with unsweetened almond milk and oat milk. Just note that dairy-free milk won’t give you quite the same golden-brown color on top, but the taste is still incredible.
If you’re avoiding xanthan gum, try psyllium husk powder instead. Use about 1 teaspoon as a binding substitute, though the texture will be slightly different—still delicious, just a bit denser.
Troubleshooting:
Are your gluten free biscuits turning out flat? The culprit is usually old baking powder. Check the expiration date—if it’s more than six months old, grab a fresh container for the best rise.
Getting tough, dense biscuits instead of tender ones? You’re probably overworking the dough. Gluten free recipes biscuits need a gentle touch—mix just until combined and handle the dough as little as possible.
Biscuits spreading instead of rising? Make sure your butter is truly cold and your oven is fully preheated to 425°F. According to research on gluten-free baking science, temperature control is crucial for proper structure development in gluten-free baked goods.
Storage & Meal Prep:
Store leftover gluten free biscuits in an airtight container at room temperature for up to 2 days. For longer storage, pop them in the fridge for up to a week—just reheat in a 350°F oven for 5 minutes to restore that fresh-baked texture.
Want to prep ahead? You can cut out the biscuits and freeze them unbaked on a baking sheet. Once frozen solid, transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 2-3 extra minutes to the baking time.
Serving Suggestions:
These fluffy gluten free biscuits are absolutely perfect smothered in creamy gluten-free sausage gravy for a hearty weekend breakfast. Split them open and slather with butter and honey, or use them to soak up the sauce from your favorite stew.
They’re also incredible as the base for breakfast sandwiches. Layer with scrambled eggs, cheese, and bacon for a morning treat that’ll make you forget all about those fast-food options.
Variations:
Turn these into savory cheddar biscuits by folding in 1 cup of shredded sharp cheddar cheese and a pinch of garlic powder before adding the milk. They’re amazing alongside soup or chili!
For kid-friendly sweet biscuits, add 2 tablespoons of sugar to the dry ingredients and serve with jam or as strawberry shortcakes. My kids absolutely devour them this way—especially during summer berry season.
Well… if you’re feeling fancy, try adding fresh herbs like rosemary or thyme to the dough. About 1 tablespoon of chopped fresh herbs transforms these into an elegant side for dinner parties.
Gluten Free Biscuits Recipe FAQs:
Can you make gluten free biscuits ahead of time?
Absolutely! You can prepare the dough, cut out the biscuits, and refrigerate them overnight on a baking sheet covered with plastic wrap. Just add 1-2 minutes to the baking time since they’ll be cold from the fridge.
How do you keep gluten free biscuits from being crumbly?
The key is using enough liquid and not overbaking. Make sure your dough feels soft and slightly sticky before baking. Cold butter pieces and gentle handling also help create structure without crumbliness.
What’s the best gluten free flour blend for biscuits?
I recommend using a blend that contains xanthan gum, like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure. These blends are specifically designed to mimic all-purpose flour and give you the best texture in your biscuit recipe gluten free.
Why are my gluten free biscuits dense?
Dense biscuits usually result from overmixing the dough or using warm butter. Keep everything cold, mix just until combined, and make sure your baking powder is fresh. The Celiac Disease Foundation notes that proper technique is especially important in gluten-free baking.
Can I use buttermilk instead of regular milk?
Yes! Buttermilk actually makes these gluten free biscuit recipes even more tender and adds a lovely tangy flavor. You can also make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
Pair these biscuits with our hearty peanut butter baked oatmeal for a complete gluten-free breakfast spread. They’re also perfect alongside savory gluten-free breakfast bombs for a weekend brunch that’ll impress everyone at the table.
For more beginner-friendly gluten-free baking techniques and trusted substitution guidance, explore our complete collection of essential gluten-free breakfast recipes that make mornings easier and more delicious!
This recipe delivers everything you loved about traditional biscuits—buttery layers, tender crumb, and that irresistible fresh-baked aroma—without a speck of gluten. Whether you’re serving them for Christmas morning or Tuesday night dinner, these gluten free biscuits prove that going gluten-free doesn’t mean giving up comfort food. Happy baking, friend!
Gluten Free Biscuits
Equipment
- Large mixing bowl
- Whisk
- Pastry blender or cheese grater
- Biscuit cutter
- Parchment paper
- Cookie sheet
- Pastry brush
- Wax paper or silicone mat
Ingredients
- 2 cups gluten free flour blend See note section for gram measurements
- 2 tablespoons aluminum-free baking powder 12 grams
- 1 teaspoon salt 6 grams
- 5 tablespoons unsalted butter 71.5 grams, COLD
- 1 cup milk 227 grams
Instructions
- Grab your large mixing bowl and whisk together the gluten free flour blend, aluminum-free baking powder, and salt until everything’s nicely combined. This helps distribute the leavening agents evenly so your biscuits turn out perfectly fluffy.
- Add those cold butter cubes to your flour mixture. Using a pastry blender, work the butter into the flour until it looks like coarse crumbs with pea-sized butter pieces scattered throughout. These little butter bits are your secret weapon for creating those gorgeous flaky layers everyone loves!
- Don’t have a pastry blender? No problem! Pop your butter in the freezer for 15 minutes, then use a cheese grater to shred it directly into the dry ingredients. It works like a charm.
- Pour in the milk and stir gently until a soft dough forms. It should hold together nicely but still feel slightly sticky—that’s exactly what you want. Whatever you do, don’t overmix or those precious butter pieces will melt before baking.
- Preheat your oven to 425°F while you shape the dough. This high temperature is key for getting that beautiful rise and golden-brown tops.
- Turn your dough out onto wax paper or a silicone mat lightly dusted with gluten free flour if needed. Gently press it to about 1 1/2 inches thick—resist the urge to roll it thinner or your biscuits won’t have that amazing fluffy texture.
- Use a round biscuit cutter to stamp out your biscuits, pressing straight down without twisting. Twisting seals the edges and prevents proper rising. For a more rustic look, you can use a large cookie scoop to make drop-style biscuits instead.
- Arrange your biscuits on a parchment-lined baking sheet, leaving about an inch between each one. Brush the tops with a bit of milk for that bakery-style golden finish.
- Bake for 15 minutes until the tops are golden and the biscuits have risen beautifully. Your kitchen will smell absolutely amazing!
