By Wendy Stoltz / Last Modified On March 22, 2023
Gluten-Free Biscuits that are flaky, buttery, and perfect to serve at any meal. These easy gluten-free biscuits are easy to make, quick to bake, and leave your house smelling like a bakery.
You are going to love this recipe for gluten-free biscuits. It's packed with helpful tips and step-by-step photos to help you make perfect gluten-free biscuits every time.
Serve these easy gluten-free biscuits with Instant Pot Beef Short Ribs and Lemon Wok Asparagus for a delicious and filling gluten-free dinner.
GLUTEN-FREE BISCUITS RECIPE
These gluten-free biscuits are so flaky and they are amazing with both sweet and savory toppings and spreads. I've tested this recipe over and over again until it was perfect.
If you love gluten-free biscuits as much as I do then you'll love how easy these biscuits pull apart, how well they hold up, and how amazing they taste when they melt in your mouth.
The South like their buttermilk biscuits and so do we. For that reason, I've included an option for making gluten-free buttermilk biscuits for those that like the extra flavor and tang that comes with buttermilk.
Looking for gluten-free dairy-free biscuits? I have a dairy-free option for you if you can't do dairy. I have an amazing recipe for Gluten Free Rolls that you should try too.
I couldn't help but devour one of these gluten-free biscuits (drenched in honey) within moments of the pan coming out of the oven. Yes, they are high in starch, but so are their gluten-containing equivalents. I don't think biscuits are made to be particularly healthy, but they sure are tasty. If you want a more savory option, try out our new recipe: Gluten-Free Cheddar Biscuits.
These flaky, buttery gluten-free biscuits are perfect for making gluten-free biscuits and gravy or gluten free chicken and biscuits. They are also perfect for enjoying on their own. Especially if you use buttermilk and make gluten-free buttermilk biscuits.
They are thick and rich and this gluten-free biscuit recipe only calls for a few standard ingredients that most people have in their kitchens.
If you're looking for an even easier and quicker biscuit recipe, give our Quick and Easy Gluten-Free Drop Biscuits recipe a try. They won't look as polished as the biscuits in this recipe, but are just as delicious!
What Makes This Gluten-Free Biscuits Recipe Special?
- The gf biscuits are amazingly flaky
- It's simple to make!
- You only need 5 ingredients
INGREDIENTS IN GLUTEN-FREE BISCUITS
Flour - Use a gluten free all purpose flour blend or Bob's Red Mill 1-to-1 Gluten-Free Flour.
Baking Powder - Check to be sure that your baking powder is gluten-free.
Salt - Leave this out if you use salted butter. Otherwise, just a bit is needed for seasoning.
Butter - For this gluten-free biscuit recipe, you want your butter to be cold. This helps create the pockets of butter and flour that create the flaky texture.
Half and Half - For regular biscuits, half and half is the liquid that holds everything together. For a Southern-style gluten-free biscuit, use buttermilk instead.
If you have any questions, please leave a comment below and I will get back to you.
HOW TO MAKE GLUTEN-FREE BISCUITS DAIRY FREE
For this biscuit recipe, I use half and half and butter, which is traditional in many biscuit recipes. For gluten-free buttermilk biscuits, I use buttermilk in place of the half and half. You can use a dairy-free butter and full-fat coconut milk to make gluten-free dairy-free biscuits.
Just note if you use dairy-free options, the texture in these gluten-free biscuits will be slightly different and you may need to add to the baking time.
If you decide to use a dairy-free butter, remember to omit the salt, otherwise, there will be too much salt. Dairy-free butters tend to be quite salty.
HOW TO MAKE GLUTEN-FREE BISCUITS EGG FREE
Although this recipe doesn't include any eggs, it's good to know that - if you are used to making biscuits with eggs - there is a vegan option as well. In that case, try using Bob's Red Mill Gluten-Free Egg Replacer.
HOW TO MAKE GLUTEN FREE BISCUITS
- To make gluten-free biscuit dough, combined the dry ingredients in a bowl and whisk until fulling incorporated.
- Add butter to the dry mix.
- Using a pastry blender or a fork and knife to "cut" the butter into the flour until it resembles coarse crumbs. You can also grate the butter in using a hand grater.
- Add in the half and half or add buttermilk if you are making gluten-free buttermilk biscuits.
- Stir until the dough starts to pull together into a ball.
- Place your dough ball on a piece of parchment paper and press and shape it into a rectangle. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding and flattening two more times for a total of three times.
- Place a piece of wax paper on top of the dough and roll it out until it's about ¾ of an inch thick. Cut 9 dough circles with a floured biscuit or cookie cutter. Don't twist the biscuit cutter.
- Place the gluten-free biscuits close together on a parchment-lined baking sheet. They should be close enough together that they touch. Bake as directed.
This gluten-free biscuit dough is ready to go in the oven in less than 15 minutes. It's the rolling and cutting that takes the most time, but it's also my favorite part.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
If you are looking for a pastry blender (cutter), we use this Spring Chef Dough Blender.
WORKING WITH GLUTEN-FREE FLOURS WHEN MAKING BISCUITS
Pro Tip For Measuring Gluten-Free Flour
When measuring gluten-free flours while making these wheat-free biscuits, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
The best method really is to weigh the flour but I don't have the ingredient weights for all my recipes yet. When I do, I'll update the recipe card below.
How to keep your hands clean when making gluten-free drop biscuits
To keep your hands clean, use an ice cream scoop or two spoons when handling gluten-free biscuit dough. You can also use a spoon and spatula to scoop the dough and then drop it onto the baking pan. And if you have trouble getting the dough to release from the ice cream scoop, another good tip is to dip the scoop in ice water before dropping each portion.
TIPS FOR MAKING GLUTEN FREE BISCUITS
Cold Ingredients: You are going to want to make sure your half and half and your butter are really cold.
Incorporating the Butter: You can use a pastry blender to cut the butter into the flour or you can grate the cold butter with a hand grater. We prefer to use a hand grater.
Using a Biscuit Cutter: When cutting the dough with a biscuit cutter, don't twist the cutter. Press the cutter down into the dough firmly. This will help keep the air pockets open and help the biscuits rise.
Folding method: Have you ever made a gluten-free puff pastry dough? This dough is similar in that you want to have layers of butter so the biscuits will be flaky. You only want to fold and turn the dough a total of three times.
If you are looking for more gluten-free side dishes to go with easy gluten-free biscuits I have a growing collection of recipes. If you are looking for a crescent rolls recipe you'll love these Gluten Free Crescent Rolls.
For another healthy biscuit, check out these Almond Flour Biscuits.
How to store leftover gluten-free biscuits
These gluten-free biscuits don't store particularly well. It's okay to leave them at room temperature in an airtight container for a day, but the sad truth is that they quickly become hard after that. So you might want to bake as many as you need at the moment - they are so easy to make, you can make new ones whenever you want!
WHAT KIND OF GLUTEN-FREE FLOUR IS BEST FOR BISCUITS?
I originally developed this recipe for gluten-free biscuits back in 2016 using my own gluten-free flour blend. Since then I tend to reach for Bob's Red Mill 1-to-1 Gluten-Free Baking Flour.
Both work well in this recipe. You can also use King Arthur Gluten Free Flour and Great Value All Purpose Gluten Free Flour.
CAN I FREEZE GLUTEN-FREE BISCUITS?
You can freeze these baked gluten-free biscuits for up to 3 months. Thaw them overnight in the refrigerator or reheat them right before you are ready to enjoy them.
Can I Make Gluten-Free Biscuits in Advance?
One of the easiest ways to make fresh gf biscuits without having to make them from scratch is to freeze some dough. The process is easy: all you need to do is to prepare the dough, drop the biscuits onto the baking sheet, and put the whole thing in the freezer instead of the oven. When they are frozen, put them into a zip-top bag. You can bake them right from frozen whenever you need a biscuit!
Tasty Mix-Ins and Topping Ideas
Although these gluten-free biscuits are amazing, you can always add a few things to transform them into something even more delicious! Here are a few topping ideas you can use:
- Cheese (cheddar biscuits are amazing!)
- Bacon bits
- Garlic powder
- Honey (you can brush the biscuits with a bit of honey to make them sweet)
- Cinnamon sugar
CAN I FREEZE GLUTEN-FREE BISCUIT DOUGH?
Yes, you can freeze the biscuit dough. Prepare the dough up to the part where you would cut the biscuits. Tightly wrap the dough in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before you cut your biscuits and bake them.
Freezing gluten-free biscuit dough is an excellent way to have the convenience of store-bought, gluten-free canned biscuits - which don't actually exist as far as I can tell. Now you know how to make them yourself though.
Try using your stored dough to make recipes that call for canned biscuit dough, like this cheesy bacon monkey bread recipe.
Do you use baking soda with gluten-free flour?
I personally didn't use it in this recipe but you can use baking soda and buttermilk instead of baking powder.
What is the best flour for gluten-free baking?
My choices are gluten free all purpose flour blend or Bob's Red Mill 1-to-1 Gluten-Free Flour.
Are gluten-free biscuits healthy?
Gluten-free biscuits aren't much healthier than regular biscuits, but if you have trouble with gluten or you have celiac disease, these biscuits are a much better option for you.
Can you make these gluten-free biscuits sugar-free?
Yes! There is no sugar in this gluten-free biscuits recipe.
Do you need xanthan gum to make these gluten-free biscuits?
If you use Bob's Red Mill 1-to-1 Gluten-Free Flour, there is no need to add xanthan gum as this flour already includes it.
How are gluten-free drop biscuits different from rolled biscuits?
Gluten-free drop biscuits contain more liquid and are easier to scoop and drop onto the pan. They look more rustic too. On the other hand, rolled biscuits have more layers and are much more uniform and neat looking.
HOW DO I MAKE A DAIRY-FREE BUTTERMILK?
Combining ½ cup of almond (or other nut) milk with ½ tablespoon of white or apple cider vinegar will create a dairy-free buttermilk substitute that you can use in this recipe.
Why is my gluten-free biscuit dough so dry?
Your dough may be dry because you used some other type of gluten-free flour. I recommend using gluten free all purpose flour blend or Bob's Red Mill 1-to-1 Gluten-Free Flour because other types of flour are a bit starchier and can soak up the liquid and get dry.
How do you know when the biscuits are done baking?
Once your gf biscuits turn golden on the top (light golden!) they are done baking.
Why did my gluten-free biscuits fall apart?
If your gf biscuits are falling apart, it might be because they have too much flour or too little moisture.
Why did my gluten-free drop biscuits flatten?
If your gluten-free biscuits are totally flat, it might be because your butter melted before you put them in the oven.
Have a question about this gluten-free biscuit recipe? Please leave a comment below and I will do my best to answer it. If you make this recipe please leave a comment and a starred review.
Gluten-Free Biscuits that are flaky, buttery, and perfect to serve at any meal. These gluten-free buttermilk biscuits are easy to make, quick to bake, and leave your house smelling like a bakery.
- 1 ¼ cups gluten-free all purpose flour blend (or Bob's Red Mill 1-to-1 gluten-free flour)
- 1 Tablespoon gluten-free baking powder
- ½ teaspoon salt (omit if using salted butter)
- 4 tablespoons butter, cold
- ½ cup half and half (or buttermilk to make gluten free buttermilk biscuits)
- Preheat oven to 425°F (218°C). Lightly grease a baking pan or line with parchment paper; set aside. You can also use a cast iron skillet.
- In a large mixing bowl whisk flour, baking powder, and salt until combined.
- Cut in butter with fork or pastry cutter until mixture resembles coarse crumbs. You can also grate the butter into the flour and stir it to coat it.
- Make a well in the center of the flour and butter mixture. Add the half and half, or buttermilk for gluten-free buttermilk biscuits, into the well you created.
- Stir in the half and half until the dough starts to pull together into a ball.
- Place your dough ball on a piece of parchment paper and press and shape it into a rectangle. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Do this two more times, for a total of three times.
- Place a piece of wax paper on top of the dough and gently roll it out until it's about ¾ of an inch thick.
- Cut biscuits with a biscuit cutter. Don't twist the biscuit cutter after you press it down. Continue to cut biscuits. If needed, pull dough back together and roll it out again until all dough has been cut into biscuits.
- Place the gluten free biscuits close together on the parchment lined baking sheet. They should be close enough together that they touch.
- Bake for 15-17 minutes or until golden brown and cooked through.
- Enjoy warm.
- For this recipe, my gluten-free flour blend and Bob's Red Mill 1-to-1 Gluten-Free Baking Flour work best.
- Working with gluten-free flour: Spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
- Dairy-free Option: You can use a dairy-free butter and full fat coconut milk to make this recipe dairy-free. Remember to omit the salt otherwise there will be too much salt. Dairy-free butters tend to be quite salty.
- Make dairy free buttermilk by mixing ½ cup of almond milk with ½ tablespoon of white or apple cider vinegar to make dairy free buttermilk biscuits.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
3 Pieces Round Biscuit Cutter with Handle - Stainless Steel Round Circle Doughnut Cutter Baking Molds Assorted Size
Spring Chef Dough Blender, Top Professional Pastry Cutter with Heavy Duty Stainless Steel Blades, Medium Size, Black
Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce (Pack of 4)
Serving Size:1 biscuit
Amount Per Serving: Calories: 81Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 207mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 1g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
This was a big hit for my family. My daughter has been GF since she was 4 and always hated that she couldn't have grandmom's biscuits. She was VERY happy when we had these.
Awe, I'm so glad she like them. Thanks for sharing.
I tried these for the first time. I didn’t achieve a biscuit that raised rather mine stayed thin. I followed what I thought was exactly as you instructed but hey it was my first time. I will eat them and enjoy because they are gluten free. Thank you and I will try try again till I perfect.
A bit bland in taste, I used gluten-free almond flour. Add zesty lemon checken with a dash of Balsamic I Italian dressing. Definitely livened up the taste.
Thanks for stopping by! I haven't tried almond flour in this recipe. How much did you use? I am guessing it changed the flavor a bit.
These look great as does all the rest of your recipes. Is the a gluten free flour that does not contain potato starch. I am allergic to Nightshades; potatoes in particular.
I don't know of a store bought blend, but you can make your own. Here are two of my favorites without potato starch.
1 cup white rice flour
1/2 cup tapioca starch
1/2 cup arrowroot starch
1/2 cup millet flour
You can make this in big batches, and use in most of my recipes. I hope that helps.
How do you freeze and reheat?
Place them in the freezer in an airtight container. When you are ready to enjoy them, either pull them out in advance and defrost them, then reheat, or reheat straight from the freezer. You can reheat them in the microwave or in the stove at the same temperature.
Are you able to roll these in a log and freeze, then cute them and bake them? Kind of like the pillsbury can of biscuits.
I haven't tried it myself. I'll add it to my list of things to test 🙂 Let me know if you try it.
The picture shows you stacking 2 uncooked biscuits on top of each other...is that how you baked them?
I only stack them if I want them thicker. You can stick to the 3/4 inch thickness, and not stack them. Sorry for the confusion.
REAL biscuits! Light, fluffy, real biscuits. OH my, how wonderful! I've attempted many gf biscuit recipes which usually turned out dry, dense, and not much like biscuits. Gluten-Free Palate, you have brought tears of joy to my eyes. I can't wait to surprise my daughter with these.
Thank you for simplifying gluten-free goodness.
Awe, I am so glad you love them. I hope she likes them as well. Thank you for letting me know.
What did I do wrong? They were still doughy at 15 to 17 minutes so I put them back in. They wound up hard on the outside and not quite done on the inside.
Can you tell me what flour blend you used and how you measured your flour?
Thanks for your response. 🙂
Sure. I used the Bob’s Red Mill 1-to-1 gluten-free flour. I measured by pouring it out of the bag into the measuring cup. And some more info... When mixing after adding the liquid, instructions indicated it would form a ball, but it was still crumbly, so I added a little more liquid. At about 17 minutes of baking, they looked good, but were still doughy inside so I put them back in the oven. They then became hard on the outside and still not quite done on the inside. Thanks!
It sounds like it was too much flour. If you decide to give it another try. Mix or whisk the flour to add air to it, then spoon it into the measuring cup and level it.
I tried making these, I had the same problem as Jami, I used Bobs 1 to 1, crumbly after mixing ingredients so had to add more buttermilk, it became really sticky, then had to keep adding more flour, I had a good working dough ball finally, cut out the biscuits but after 20 mins of baking still doughy in the middle, tried cooking longer but now they are just hockey pucks. I want to try again, they smell awesome, would you offer the same advice or anything else you can think of before I try again? I'm not much of a baker, the dough ball shouldn't be sticking to your hands right?
Gluten-free flour is sticky compared to using gluten. I think it may be too much flour. How do you measure your flour?
Hi! Would this work with homemade dairy free buttermilk ? (Almond milk, acv) thank you!
Yes, they will work.
Hai..how much almond milk and ACV to make for this recipe ?
I would use 1/2 cup of almond milk plus 1/2 teaspoon of ACV.
I love making a batch of this dough to keep in the freezer for those nights when a few biscuits are needed for dinner. This recipe is definitely a keeper, I make it often and we really enjoy them.
Can I use GF DF yogurt in place of the coconut milk? If so how much?
I haven't tried using yogurt in this recipe, sorry!
Do you know if biscuit dough could be stored overnight in the fridge before baking?
Hi Christina, You can do that!
Your recipe looks and sounds great I will try, but I noticed you did not include an egg as my usual recipe does. Is it not required in this recipe?
Hi Rita, This recipe does not include eggs. We found that the texture was better without it. Traditionally, some cooks add eggs to their biscuits and some don't! I hope you enjoy yours 🙂