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These Gluten Free Biscuits are light and flaky and easy to make and totally gluten free
Gluten Free Baking
You may not currently know anyone or have anyone in your family that is gluten free or suffering from celiac disease. I can pretty much guarantee that if you don’t know someone now, you will.
In trying to replicate family favorite foods for my daughter who is eating gluten free, I have found breads to be the biggest challenge. With this recipe we were able to make a biscuit that was flaky and flavorful.
Gluten Free Biscuit Ingredients
- Gluten Free Flour. I always use this Gluten Free Flour Mix but you can use your favorite gluten free flour but results may vary.
- Milk. My daughter is also dairy free so I used almond milk but you can use regular milk or buttermilk.
- Sugar
- Baking Powder
- Salt
- Butter. Even though she is dairy free, she can have butter.
How to Make Gluten Free Biscuits
Because Cali is also dairy free I used almond milk in the recipe but otherwise I would use buttermilk. 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.
Roll the dough out to about a 1/2 inch thick.
Then fold the dough in thirds lengthwise.
And then into thirds going crosswise.
Roll the dough back out to a 1/2 inch thick and repeat the folding procedure two more times, for a total of three. This will help create the nice flaky layers in the biscuit.
Cut out your biscuits with a biscuit cutter or the rim of a glass.
Put the biscuits in the freezer for about 20 minutes to allow the butter to solidify and help create flaky biscuits. Bake in a 400 degree oven for 15-20 minutes or until golden brown.
Brush with melted butter for extra goodness.
They are then ready to be spread with a little butter and jam for some extra goodness.
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Gluten Free Biscuits
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.
- 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)
- Cover 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.
- Roll out to 1/2 inch thick and repeat process two additional times.
- Cut out biscuits and placed on a greased cookie sheet.
- Put biscuits into freezer for 20 minutes to allow butter to solidify and create flaky biscuits)
- Bake in 400 degree oven for 15-20 minutes or until golden brown.
- Brush with melted butter after baked for extra goodness if desired.
Amy says
Just wanted to say thanks so much for this recipe! It was the third I tried (the first 2 being a bust) and the third time was the charm! I am both gf & dairy free and my husband is from NC and loves his biscuits (& gravy) and thus is very discriminating about his biscuits. He is not gf so the fact that this was a hit is a true win!
Stacey B says
Until I found your recipe for gluten free biscuits, I thought I would live the rest of my life devoid of buttery, flakey biscuity goodness. I’ve tried many recipes, but none of them ever came close to the real buttermilk biscuits I used to make before I found out I have Celiac. My foodie taste buds thank you, fellow Portlander. 🙂
Leigh Anne says
Stacey -so glad I could help!!
Stacey says
Thanks so much for your gf recipes. Your flour mix has saved me- it’s so much better than any store-bought mix. You need to try the bread on yammiesglutenfreedom.com. It’s by far the best bread I have found! Thanks for sharing so many great recipes!
Leigh Anne says
I am so glad the mix works well for you – I will definitely check out the bread. Thanks for the link!
Rhiannon says
I am confused by what you said about spelt. Spelt is a form of wheat and is not gluten free AT ALL. They are very closely related. I can’t imagine that it’s okay to give spelt to your gluten free or wheat free child(ren). It will make them sick as well.
Leigh Anne says
The post actually says that spelt is wheat free NOT gluten free.
Sam says
This recipe looks wonderful! Would regular milk work instead of buttermilk or almond?
Leigh Anne says
I am sure it would be fine. I often use almond milk in cooking and baking for my dairy free daughter and it works fine.
Sam says
Thanks for the reply! I would rather use almond milk as that is what I prefer, but my husband is allergic and I happen to have regular milk on hand for him. I also use coconut milk a lot but not sure if that would make the biscuits taste too coconut-y. I might make half with milk and half coconut milk and see how different they turn out. Thanks again!