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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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Gabrielle says
Could i replace the butter with coconut oil
Leigh Anne says
I haven’t done any replacing of butter with coconut oil so not sure how it would work but it is definitely worth trying.
Katherine says
since I have been making nut cheese from cashews and acidophilus, I decided to stir some water in a couple of tablespoons of almond flour and throw in an acidophilus tablet …. let it sit till it smells like buttermilk and bam. I made buckwheat buttermilk pancakes. gonna try buttermilk biscuits now.
Jen Hasseld says
Hello there! Thanks for this recipe. I made it last night and the kids raved. However, the biscuits didn’t’ turn out quite as big and fluffy as yours. I used coconut milk (with vinegar for “buttermilk”) and mixed it in a food processor instead of by hand. Do you think that might have been too much processing? I am definitely up for trying them again, but just wondered if anyone had had a similar experience as mine. Thanks again for GF biscuits at my table!
Trixy says
Hi, I am Vegan, Dairy free and now becoming Gluten Free. I am confused when people say recipies are dairy free and contain eggs. Can you advise how to make this without the eggs ? Can I use an egg replacer and get the same consistency? Thanks for sharing. They look so good I would love to be able to try them minus the eggs.
Leigh Anne says
Eggs are a animal by product and not a dairy product so if you are on a dairy free diet you may eat eggs. If you don’t eat animal products (vegan) you want to avoid eggs. Since the recipe is dairy free and not animal product free I always use eggs. I have not experimented with any kind of egg replacement.
Kathleen says
This is now my FAVORITE gluten free biscuit recipe! They turned out absolutely beautiful! I covered them in gluten free sausage gravy and my family LOVED IT. THANK YOU!!!!
Leigh Anne says
OOH – love biscuits and gravy!!