I still remember the first time I tried to bake a gluten free biscuit. I was hosting brunch for a friend with celiac disease and wanted to serve something warm, buttery, and soul-satisfying. But let’s be honest, many gluten free biscuit recipes fall flat (literally). After lots of trial and error, I finally cracked the code. This gluten free biscuit recipe is everything you crave in a classic Southern-style biscuit, golden crust, tender crumb, and that irresistible buttery flavor, without any gluten.
Perfect for breakfast sandwiches, topping with jam, or dunking into soups and stews, these biscuits are a versatile addition to your gluten free recipe collection. Whether you’re celiac, gluten sensitive, or simply experimenting with gluten free baking, this recipe belongs in your repertoire. And the best part? No one will guess they’re gluten free.
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Why This Gluten Free Biscuit Recipe Works So Well
This gluten free biscuit recipe isn’t just a substitution, it’s a reinvention. Unlike many versions that turn out dry or crumbly, this one strikes the perfect balance between tender and structured. I use a custom blend of gluten free flours that includes superfine rice flour, potato starch, and a touch of xanthan gum to mimic the elasticity of gluten. The result is a biscuit that holds together beautifully while still pulling apart in soft, fluffy layers.
Another key is using cold butter, just like with traditional biscuits. The chunks of butter create steam as the biscuits bake, giving you that gorgeous rise and flakiness. And to get that golden top? I brush the biscuits with a little cream or milk right before they go into the oven. It’s such a simple step but makes all the difference in that biscuit-shop finish.
Customization is easy too. Dairy free? Swap in vegan butter and almond milk. Want a cheesy twist? Stir in sharp cheddar and chives. Or add cinnamon and honey for a sweet version. This gluten free biscuit recipe is the ideal base, ready to be tailored to whatever you’re craving.
Recipe Card
Gluten Free Biscuit Recipe
Cuisine: AmericanDifficulty: Easy8
servings10
minutes15
minutes140
kcalThese gluten-free biscuits are soft, buttery, and perfect for breakfast, brunch, or a holiday feast. Quick to make with simple ingredients, they’re sure to impress!
Ingredients
2 cups gluten-free all-purpose flour (with xanthan gum if not included)
1 tablespoon baking powder
1 teaspoon sugar
½ teaspoon salt
½ teaspoon baking soda
5 tablespoons cold unsalted butter, cubed
¾ cup unsweetened almond milk (or your preferred milk)
1 tablespoon apple cider vinegar
1 tablespoon honey (optional, for extra flavor)
Directions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
- Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes to create a buttermilk substitute.
- Slowly pour the milk mixture into the dry ingredients, stirring until a soft dough forms. Do not over-mix.
- Transfer the dough onto a floured surface and gently knead it 2-3 times. Roll out the dough to a 1-inch thickness.
- Use a biscuit cutter to cut out rounds and place them on the prepared baking sheet.
- Bake for 12-15 minutes or until the biscuits are golden brown on top.
- Brush with melted butter for a soft, golden finish. Serve warm and enjoy!
Notes
- For best results, use a gluten-free flour blend that includes xanthan gum for better texture.
- Almond milk works well, but you can substitute with any milk of choice.
- Make sure your butter is cold for the flakiest biscuits.
Biscuit Secrets: My Top Tips for Gluten Free Baking Success
- Don’t overwork the dough; the key to fluffy biscuits is handling it as little as possible.
- When cutting your biscuits, use a sharp biscuit cutter or glass with a clean edge. Press straight down without twisting. Twisting seals the edges, preventing the biscuit from rising properly.
- If you have the time, let the shaped biscuits rest in the fridge for 15 to 20 minutes before baking. This helps the fat firm up again and improves the rise in the oven.
- To make these biscuits more festive for Christmas, add a touch of rosemary or thyme to the dough for a savory twist.
Fun Twists on the Classic
Cheddar Herb Gluten Free Biscuits
If you’re a savory biscuit lover, this version is a must-try. Just fold in ¾ cup of shredded sharp cheddar cheese and a tablespoon of finely chopped fresh herbs like chives, rosemary, or thyme before shaping the dough. These biscuits pair beautifully with soups and are perfect for brunch spreads.
Buttermilk Gluten Free Biscuits
Using buttermilk instead of regular milk adds a lovely tang and extra tenderness to the crumb. You can swap one-for-one in the recipe. The acidity of the buttermilk reacts with baking powder to give the biscuits even more rise. This is a great option if you’re aiming for super fluffy gluten free biscuits.
Dairy-Free Gluten Free Biscuits
For a completely dairy-free version, replace butter with chilled coconut oil or a good vegan butter alternative. Use unsweetened almond milk or oat milk instead of dairy milk. These biscuits still come out tender and golden, and they’re a hit with anyone avoiding lactose.
Sweet Cinnamon Gluten Free Biscuits
Transform your gluten free biscuit recipe into a morning treat by adding 2 tablespoons of coconut sugar and 1 teaspoon of ground cinnamon to the dry ingredients. After baking, drizzle with a simple glaze made of powdered sugar and a splash of dairy-free milk for a sweet biscuit that’s halfway to a scone.
FAQs
Yes! You can freeze the unbaked biscuits for up to 3 months. Simply bake from frozen, adding an extra 2-3 minutes to the baking time.
Absolutely. Just swap the butter with a dairy-free alternative and use a plant-based milk like almond or oat milk.
Ensure your baking powder and baking soda are fresh. Also, avoid over-mixing the dough, as that can make the biscuits dense.
Give This Gluten Free Biscuit Recipe a Spot in Your Kitchen
There’s something undeniably comforting about a warm, flaky biscuit and with this gluten free biscuit recipe, you don’t have to miss out just because you’re avoiding gluten. These biscuits are simple to prepare, endlessly versatile, and delightfully tender. Whether you’re making a savory brunch side, a sweet morning treat, or prepping a batch for the freezer, this recipe is one to keep on repeat.
Looking for more gluten-free holiday recipes? Try our Gluten-Free Sourdough Bread Recipe! It’s perfect for making sandwiches or serving alongside a hearty soup.
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