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.
Gluten Free Biscuits Recipe
These gluten free biscuits are flaky and they are amazing with sweet and savory toppings and spreads. I’ve included some helpful tips and step by step photos, so you can make them perfect every time too.
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.
I have dairy-free option for you if you can’t do dairy so you can make gluten free dairy free biscuits.
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.
If you love gluten free biscuits as much as I do then you’ll love how easy these gluten-free biscuits pull apart, how well they hold up, and how amazing they taste when they melt in your mouth.
We bake up this gluten-free biscuit recipe and the keep them in the freezer, to keep weeknights easy. My girls also like to take them in their lunches every once in a while.
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 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.
These flaky, buttery gluten-free biscuits are perfect for making gluten-free biscuits and gravy – or 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.
I originally developed this recipe for gluten free biscuits back in 2016 using my 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.
Working with Gluten-Free Flours when making Biscuits
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 cared below.
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
- 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 3/4 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 cutter that takes the most time, but it’s also my favorite part.
If you are looking for a pastry blender (cutter), we use this Spring Chef Dough Blender.
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.
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.
- 1 1/4 cups gluten-free all purpose flour blend (or Bob's Red Mill 1-to-1 gluten-free flour)
- 1 Tablespoon gluten-free baking powder
- 1/2 teaspoon salt (omit if using salted butter)
- 4 tablespoons butter, cold
- 1/2 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 3/4 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.
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.