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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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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!