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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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Sarah says
I used Bobs Red Mill 1 to 1 baking mix, and cashew milk. They were delicious. I did not fold and roll. I scooped and lightly formed into a biscuit shape and baked. quick and easy and they were to the best gluten free biscuit I have made! Making them again now with buttermilk!
Leigh Anne says
So glad you loved them. The Bobs Red Mill 1 to 1 is one of my favorite store bought GF mixes!
Donna says
I love this recipe! The dough was perfect and very easy to work with. The cooking time was exactly right. They taste amazing. Thank you! (I was out of tapioca flour so I subbed potato starch in the flour mix.)
Leigh Anne says
Donna, SO glad they were a success for you!
Becca Reitz says
Although you show a picture of the type of flours used in your gluten-free flour mix, I didn’t see The actual recipe that states the amounts needed of each ingredient.
Where do I find that info? The biscuits look very yummy!!
Leigh Anne says
Becca, if you click on the words Gluten Free Flour Mix it is a clickable link and will take you to the recipe.
Laura says
Can I leave them in the freezer longer than 20 minutes to bake them in a few days?
Leigh Anne says
You bet – just put them in a air tight container or bag
Gail McGregor-Mason says
Hi any tips for gluten free bread?
Which makes/brands have you found succesful?
Leigh Anne says
Gail, I haven’t made a successful gluten free bread yet -still working on it.