By

Wendy Stoltz / Last Modified On May 12, 2025

Our ultimate gluten-free biscuit recipe is not just a treat for those on a gluten-free diet but a revelation for all biscuit lovers. Imagine biting into layers of buttery, flaky goodness that fill your kitchen with the irresistible aroma of fresh baking. We've meticulously crafted this recipe with step-by-step photos and pro tips to ensure you achieve that perfect golden crust and tender crumb every single time.

The best part, at least for us, is the flaky texture. And we especially appreciate the buttermilk flavor!

GLUTEN-FREE BISCUITS RECIPE

These gluten-free biscuits are flaky and amazing with sweet and savory toppings and spreads. I sorely missed the comforting taste of homemade biscuits. After many trials and errors in my kitchen, I finally perfected this recipe. Now, these biscuits are a part of my diet and a cherished part of my family's weekend brunches.

This achievement in gluten-free baking aligns with expert advice with these gluten-free baking tips, emphasizing the precision required in gluten-free baking due to its chemical complexity. They highlight the importance of baking times and oven temperatures, which can vary significantly in gluten-free baking and will impact the results. So follow along so you can achieve that traditional biscuit flakiness.

If you love gluten-free biscuits as much as I do, you'll love how easily they pull apart, how well they hold up, and how amazing they taste when they melt in your mouth.

Have you ever tried buttermilk in your biscuits? The tangy flavor is a game-changer! 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 who like the extra flavor and tang that comes with buttermilk.

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. 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.

WHY YOU'LL LOVE THESE GLUTEN-FREE BISCUITS

So what exactly makes this recipe so special? If you're a fan of buttermilk biscuits, you'll already know how important it is that they have the right taste and texture. That's exactly what I found with this recipe! In short, there are three reasons it turns out so well.

Super flaky - The gluten-free biscuits are delightfully buttery and perfect for any meal.

Simple to make with just 5 ingredients - With just five simple ingredients, this recipe is a breeze to make.

Serve them as you please -These biscuits are incredibly versatile and can be served as is or paired with a variety of sweet or savory toppings to suit your taste buds.

INGREDIENTS IN THIS RECIPE

• GF 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 - You want your butter to be cold for this gluten-free biscuit recipe. This helps create the pockets of butter and flour that create the flaky texture. 
• Half and Half - For regular biscuits, half and half are the liquid that holds everything together. For a Southern-style gluten-free biscuit, use buttermilk instead.

THE EQUIPMENT USED

• Mixing bowl - Used to combine the dry and wet ingredients for the gluten-free dough.
• Whisk - Use the whisk to mix the ingredients and incorporate air into the dough for a fluffier texture. No food processor is needed. 
• Pastry blender, fork, or knife - Used to cut the butter or other fat into the flour mixture, creating a crumbly texture.
• Hand grater (optional) - Used to grate the butter or other fat into small pieces, making it easier to incorporate into the flour mixture.
• Parchment paper - Used to line the baking sheet and prevent the biscuits from sticking to the surface.
• Biscuit or cookie cutter - Used to cut the biscuit dough into uniform shapes before baking.
• Baking sheet - This is used to place the cut biscuits and bake them in the oven.

If you have any questions about making Gluten-Free Biscuits, please leave a comment, and we will get back to you as soon as possible.

HOW TO MAKE GLUTEN-FREE BUTTERMILK BISCUITS

Making gluten-free biscuits is easier than you think, and it all starts with a simple dough. First, you'll want to combine all your dry ingredients in a bowl and give them a good whisk to make sure everything’s mixed evenly. Next, it’s time to add the butter. You can use a pastry blender, a fork, or even two knives to “cut” the butter into the flour until the mixture looks like coarse crumbs. If you want an extra-easy shortcut, grating the butter with a hand grater works beautifully too.

Once your butter is blended in, pour in your half and half, or buttermilk if you're making gluten-free buttermilk biscuits, and stir just until the dough starts coming together in a ball. Don’t overmix! Turn the dough out onto a piece of parchment paper and gently press it into a rectangle. Here’s the fun part: fold one side into the center, then the other, turn the dough horizontally, and flatten it a little. Repeat the folding and flattening two more times. This little trick helps create those lovely, flaky layers we all love in a good biscuit.

When your folds are done, place a piece of wax paper over the top and roll the dough out to about ¾ inch thick. Grab a floured biscuit or cookie cutter and cut out nine biscuits. Just remember not to twist the cutter, or the biscuits won’t rise as well. Keep gathering the dough scraps, gently pressing them back together, and cutting more biscuits until you’ve used up all your dough.

Arrange your biscuits close together on a parchment-lined baking sheet so they’re touching. This helps them rise up tall and soft in the oven. Bake at 15 to 17 minutes until they’re golden brown and cooked through. Enjoy them warm for the ultimate treat!

This gluten-free biscuit dough is ready to go in the oven in less than 15 minutes. The rolling and cutting take 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 THE BEST GLUTEN-FREE BISCUITS

You know I'm a stickler for specifics. That's why I'm including a few simple tips to make sure your biscuits turn out as well as mine! Here are a few things to watch for:

• Cold Ingredients - You will want to ensure your half and half and butter are cold.
• Incorporating the Butter - Use a pastry blender to cut the butter into the flour or 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 because you want layers of butter, so the biscuits will be flaky. You only want to fold and turn the dough three times on a floured surface.
• Measure the gluten-free flour blends correctly - Make sure to measure your gluten-free flour blends correctly. Scroll down for some tips. 

I have a growing collection of recipes if you are looking for more gluten-free side dishes with easy gluten-free biscuits. If you want a crescent roll recipe, you'll love these Gluten-Free Crescent Rolls. They're perfect sides with dinner. And for another healthy biscuit, check out these Almond Flour Biscuits.

And there's also a way to make a dairy free version. It’s really simple to swap a couple of ingredients without losing that tender, flaky texture. Instead of regular butter, just use your favorite dairy-free butter. Most store-bought options work great, but keep in mind that dairy-free butters are often saltier than regular butter. Because of that, you’ll want to skip adding any extra salt to the dough so your biscuits don’t turn out too salty.

For the liquid, full-fat coconut milk is a fantastic substitute for half and half or buttermilk. It gives the biscuits a rich, slightly sweet flavor and keeps them nice and moist. Just be sure to give the coconut milk a good shake before opening the can to mix up any separation.

If you’re looking for a completely vegan option, these swaps have you covered! Since the basic biscuit recipe doesn’t call for eggs, all you need to do is use the dairy-free butter and coconut milk, and you’ll have soft, fluffy vegan biscuits. Yum!

WHAT KIND OF GLUTEN-FREE FLOUR IS BEST FOR BISCUITS?

In this gluten-free biscuits recipe, the choice of gluten-free flour blend is pivotal and significantly influences the outcome. Different blends yield varying textures, flavors, and levels of flakiness in biscuits.

For instance, Cup4Cup gluten-free flour is noted for producing light, fluffy biscuits with a good rise. Some blends, like King Arthur Measure for Measure, might require adjustments in liquid content due to their unique absorption properties.

The type of flour also affects the color and sweetness of the biscuits, as seen with white rice flour versus brown rice flour or coconut flour. A blend containing xanthan gum is recommended to prevent spreading and maintain structure. The selection of flour blend is thus a critical decision in gluten-free biscuit baking, directly impacting the quality and characteristics of the final product.

I originally developed this recipe for gluten-free biscuits back in 2016 using my gluten-free flour blend. I like using that because I know exactly what's in it. Of course, times change and sometimes you just want something off the shelf. That's when I 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.

Frequently Asked Questions

HOW DO I STORE LEFTOVER BISCUITS?

The thing about this buttermilk biscuit recipe? It's best fresh. The biscuits don't store particularly well for longer than a day. 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 now - they are so easy to make, you can make new ones whenever you want! If you need to store them, store the batter and bake them fresh.

HOW DO YOU MAKE GLUTEN-FREE BISCUITS DAIRY-FREE?

I use half and half and butter for this biscuit recipe, which is traditional in many biscuit recipes. For gluten-free buttermilk biscuits, I use buttermilk instead of half and half. You can use 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 dairy-free butter, remember to omit the salt. Otherwise, there will be too much salt. Dairy-free butters tend to be quite salty.

HOW DO YOU MAKE GLUTEN-FREE BISCUITS EGG-FREE?

Although this recipe doesn't include any eggs, it's good to know that there is also a vegan option if you are used to making biscuits with eggs. In that case, try using Bob's Red Mill Gluten-Free Egg Replacer.

HOW DO I WORK WITH GLUTEN-FREE FLOUR WHEN MAKING BISCUITS?

Here are some pro tips 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 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.

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 THEM IN ADVANCE?

One of the easiest ways to make fresh GF biscuits without making them from scratch is to freeze some dough. The process is easy: all you need to do is 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!

HOW DO YOU KEEP YOUR HANDS CLEAN WHILE MAKING THEM?

Use an ice cream scoop or two spoons to keep your hands clean 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. If you have trouble getting the dough to release from the ice cream scoop, another good tip is to dip the spoon in ice water before dropping each portion.

WHAT MIX-IN AND TOPPINGS CAN I USE?

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)
• Jam 
• Cinnamon sugar
• Rosemary (or other savory herbs) 

Or try a completely different type. Here's my recipe for cheddar biscuits. They're delicious!

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 it 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. 

WHAT'S THE BEST FLOUR FOR GLUTEN-FREE BAKING?

I make my own gluten-free all-purpose flour blend, or I use Bob's Red Mill 1-to-1 Gluten-Free Flour. Both work great for these biscuits!

DO YOU NEED XANTHAN GUM TO MAKE GLUTEN-FREE BISCUITS?

Short answer: Yes! Slightly longer answer: If you're using a store-bought blend, it likely already includes xanthan gum (or something like it). For example, if you use Bob's Red Mill 1-to-1 Gluten-Free Flour, it is unnecessary to add xanthan gum as this flour already includes it.

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 THE BISCUIT DOUGH DRY?

Your dough may be dry because you used some other type of gluten-free flour. I recommend using a 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 top (light golden!), they are done baking. Or more specifically, they're are done when they turn golden brown and have risen slightly. You can also test for doneness by inserting a toothpick in the center of a biscuit, and if it comes out clean, they are done. The baking time may vary depending on your oven, so keep an eye on the biscuits during the last few minutes of baking to ensure they don't overcook.

WHY DID MY GF BISCUITS FALL APART?

If your GF biscuits are falling apart, they might have too much flour or too little moisture. Another common challenge? If you're using a flour blend that doesn't have xanthan gum in it, your biscuits may fall apart.

WHY DID MY GLUTEN-FREE BISCUITS FLATTEN?

If your gluten-free biscuits are flat, it might be because your butter melted before you put them in the oven. 

HOW DO YOU SERVE THESE GLUTEN-FREE 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 ideal for enjoying themselves, mainly if you use buttermilk and make gluten-free buttermilk biscuits. Serve warm. I like to add melted butter. 

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.

IS BISQUICK GLUTEN-FREE?

Some Bisquick mixes are gluten-free, while others are not. Bisquick has both regular and gluten-free versions of their mix. So, you should check the label carefully to ensure you're purchasing the right one for your dietary needs.

CAN I MAKE THESE IN A CAST IRON PAN?

Yes, you can bake gluten-free biscuits in a cast iron pan. Just preheat the pan in the oven before adding the biscuit dough. Depending on your cast iron pan size, you may also need to adjust the baking time and temperature slightly.

CAN YOU MAKE THESE INTO DROP BISCUITS?

Yes, you can make these gluten-free biscuits drop-style. But rather, try our Quick and Easy Gluten-Free Drop Biscuits recipe for an even easier and quicker biscuit recipe. They won't look as polished as the biscuits in this recipe, but they are just as delicious! 

Continue to Content

Yield: 9 biscuits

Gluten-Free Biscuits

Print

If you're looking for a gluten-free biscuit recipe that's flaky, buttery, and downright delicious, look no further! These biscuits are quick and easy to make.

Prep Time 10 minutes

Cook Time 17 minutes

Total Time 27 minutes

Ingredients

• 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)

Instructions

1. 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.
2. In a large mixing bowl whisk flour, baking powder, and salt until combined.
3. 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.
4. 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.
5. Stir in the half and half until the dough starts to pull together into a ball.
6. 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.
7. 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.
8. 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.
9. Place the gluten-free biscuits close together on the parchment-lined baking sheet. They should be close enough together that they touch.
10. Bake for 15-17 minutes at 425°F (218°C) or until golden brown and cooked through.
11. Enjoy warm.

Notes

1. For this recipe, my gluten-free flour blend and Bob's Red Mill 1-to-1 Gluten-Free Baking Flour work best.
2. 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.
3. 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.
4. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Reynolds Kitchens Parchment Paper
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  Professional Cheese Grater - Stainless Steel, XL Size, 4 Sides - Perfect Box Grater for Parmesan Cheese, Vegetables, Ginger - Dishwasher Safe - Black
• 
  OXO Good Grips 11-Inch Balloon Whisk
• 
  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set
• 
  Maykito 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)

Nutrition Information:

Yield:

9

Serving Size:

1 biscuit
Amount Per Serving: Calories: 74Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 166mgCarbohydrates: 3gFiber: 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.