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These Gluten Free Biscuits are light and flaky and easy to make. The perfect gluten free biscuit recipe.
Why You’ll Love This Recipe
In trying to replicate family favorite foods for my daughter who is eating gluten free, I have found breads to be the biggest challenge. I tried many recipes before finding this one. The gluten free biscuits we were able to make with this recipe are flaky and flavorful.
Ingredients Needed
- Gluten Free Flour, I like Bob’s Red Mill Cup for Cup Gluten Free Flour. You can also use my Gluten Free Flour Mix.
- Milk, I used almond milk but you can use regular milk or buttermilk.
- Granulated Sugar
- Baking Powder, be sure your baking powder is nice and fresh for best results.
- Salt
- Butter, or your favorite butter substitute.
How to Make Gluten Free Biscuits
- Mix together gluten free flour mix, sugar, baking powder and salt.
- Add in butter and mix together until crumbly and pea sized.
- Add in eggs and milk. Mix until a cohesive dough forms(will be slightly sticky)
- Sprinkle counter with additional gluten free flour to make rolling easier.
- Roll out dough to 1/2 inch thick.
- Fold dough into thirds lengthwise.
- Fold dough into thirds crosswise and then roll out again into a 1/2 inch thick rectangle. Repeat folding process and roll out again.
- Cut out biscuits and placed on a greased or parchment paper lined cookie sheet.
- Put biscuits into freezer for 20 minutes to allow butter to solidify and create flaky biscuits
- Bake in 400 degrees F oven for 15-20 minutes or until golden brown.
- Brush with melted butter after baking.
Tips
- Dough made with gluten free flours always has a bit of a different texture and can be a bit stickier. Just add enough flour that it is manageable and not too sticky to work with.
- If you don’t have a biscuit cutter you can use the rim of a glass to cut biscuits.
- Putting the biscuits in the freezer allows the butter to solidify and help create flaky biscuits. Do not skip this step.
Frequently Asked Questions
What happens if I don’t freeze the biscuits before baking?
Depending on how warm your butter got when rolling out the dough, your biscuits may flatten out and not be flaky.
How do I store leftover biscuits?
Keep them stored in an airtight container at room temperature for 2-3 days. I find that gluten free biscuits dry out faster than ones made with regular all purpose flour.
Can I use regular all purpose flour instead of gluten free flour?
You can, I also have a recipe for regular biscuits here that are delicious!
Check out more of my favorite recipes:
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Gluten Free Biscuit Recipe
Ingredients
- 3 1/2 cups gluten free flour mix
- 1/4 cup sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 cup cold butter cut into pieces
- 4 eggs
- 2/3 cups cold buttermilk or almond milk
Instructions
- Mix together gluten free flour mix, sugar, baking powder and salt together in a bowl.
- Add in butter (cut into small pieces) and mix together until crumbly and pea sized.
- Add in eggs and milk. Mix until a cohesive dough forms(will be slightly sticky)
- Sprinkle counter with additional gluten free flour to make rolling easier.
- Roll out dough to 1/2 inch thick.
- Fold dough into thirds lengthwise. Roll out to 1/2 inch thick.
- Repeat process one more time.
- Cut out biscuits and placed on a greased or parchment paper lined cookie sheet.
- Put biscuits into freezer for 20 minutes to allow butter to solidify and create flaky biscuits)
- Bake in 400 degree F oven for 15-20 minutes or until golden brown.
- Brush with melted butter after baked for extra goodness if desired.
Tips & Notes:
- Dough made with gluten free flours always has a bit of a different texture and can be a bit stickier. Just add enough flour that it is manageable and not too sticky to work with.
- If you don’t have a biscuit cutter you can use the rim of a glass to cut biscuits.
- Putting the biscuits in the freezer allows the butter to solidify and help create flaky biscuits. Do not skip this step.
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Nutrition Facts:
Leah says
Great recipe… A quick addition… You can have “buttermilk” for those who are dairy free (like my family) by adding 2 tsp of lemon juice or vinegar to the non-dairy milk and letting it curdle for a few minutes before adding it to the recipe. It makes a world of difference! Thanks for sharing this lovely recipe!
MelissaJane says
I am really impressed with these. They are probably the only GF baked item I’ve ever had that really does not advertise its lack of gluten. I’m looking forward to trying this GF flour formula in other things.
Bailey says
Leigh Anne, Thank you so much for posting gluten free recipes. i have intolerance to gluten and milk. I have been searching for an awesome gf flour mix and biscuits. Finally came across a pin on pintrest that brought me here! Can not wait to try these!! Thank you!
Leigh Anne says
Hope you enjoy the mix as much as we do. Glad you found me!!
Hedy Loeppky says
Even though I’m not gluten free I really liked them. Very much enjoyed by our Mother and daughter breakfast club:))
Hedy Loeppky says
These biscuits are very light and flaky
Leigh Anne says
So glad they worked well for yoU!They are good , even if you aren’t gluten free.