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These fluffy gluten-free biscuits are soft in the center with golden, crisp tops that rival any southern classic. Made with simple ingredients and a dairy-free buttermilk substitute, they're the answer to craving real biscuits on a gluten free diet. Whether you're pairing them with my slow cooker beef stew, sausage gravy, or jam, these gluten free drop biscuits are a freezer-friendly, family-friendly staple.
Why You’ll Love These Gluten-Free Biscuits
After my Celiac diagnosis, biscuits were one of the first comfort foods I missed. I grew up with buttery, flaky layers at family brunches and holiday dinners. These gluten free buttermilk biscuits gave that back to me. The secret? Mixing almond milk with apple cider vinegar to mimic buttermilk. This one step makes a huge difference in texture, helping them rise and stay soft inside.
You don’t need fancy tools here. No biscuit cutter or pastry blender. Just a bowl, a fork, and a few pantry staples. Plus, the dough comes together quickly and freezes beautifully. Ideal for quick gluten free breakfast recipes or last-minute dinners.
Try these with Keto Sausage Gravy or dipped into Chicken and Dumplings. You can also swap them into any gluten free bread substitute situation, like breakfast sandwiches or snack plates.
Ingredients You'll Need
- Gluten-Free 1:1 Flour: I use King Arthur’s blend. A 1:1 mix ensures your dough behaves like wheat dough.
- Almond Milk + Apple Cider Vinegar: This is your dairy-free buttermilk. Let it sit for 1-2 minutes before using.
- Eggs: Help bind the dough and give it lift.
- Ghee or Vegan Butter: Adds richness and softness. You can use regular butter if dairy isn’t an issue.
- Maple Syrup: Just a touch balances the salt and adds depth.
- Gluten Free Baking Powder: Critical for rise. Make sure it's fresh.
- Sea Salt: Enhances flavor and adds a slight crunch on top.
How to Make Gluten-Free Drop Biscuits
Step 1: Preheat your oven to 450°F. Line a baking sheet with foil and lightly coat it with oil spray. Mix almond milk and apple cider vinegar in a bowl. Let it sit for a minute to create buttermilk.
Step 2: In a large bowl, combine all ingredients and stir until a soft dough forms. If it feels too wet, stir in a bit more flour.
Step 3: Form the dough into 8 even balls with your hands. Flatten slightly and place them on the baking sheet, leaving space between each.
Step 4: Whisk the extra egg in a small bowl and brush the tops of each biscuit. Sprinkle with a pinch of sea salt.
Step 5: Bake for 13-15 minutes or until golden brown. Let cool at least 5 minutes before serving.
Tips for Fluffy, Crumb-Free Results
- Dough Texture: It should be soft but hold its shape. Add flour 1 tablespoon at a time if it feels too wet.
- Freeze Smart: Freeze baked or unbaked biscuits. If unbaked, freeze after shaping and bake directly from frozen.
- Flour Matters: A good gluten free flour blend makes or breaks the recipe. Avoid gritty mixes.
- Pro Tip: If your kitchen is warm, chill the dough for 10 minutes before shaping to help preserve height and texture.
- Storage Note: To reheat leftovers, warm gently in the microwave for 10-15 seconds to bring back their soft texture.
Recipe FAQs
Use a 1:1 flour blend with baking powder and avoid overmixing.
Yes. Freeze baked biscuits once cooled, or freeze unbaked rounds and bake from frozen.
You can try a flax egg, though texture may vary slightly. The egg wash is optional.
I recommend King Arthur Measure for Measure or Cup4Cup for light, flaky gluten free baking.
These are one of my favorite gluten free snacks to keep on hand for busy mornings or holiday sides. They also double well if you’re feeding a crowd or want to freeze extras.
More Gluten-Free Breakfast Recipes to Try
Fluffy Gluten Free Biscuits (Dairy-Free Option!)
Video
Equipment
Ingredients
- 2 cups gluten free 1:1 flour, I like King Arthur brand
- 2 eggs, + 1 extra for egg wash at the end
- 3.5 tsp gluten free baking powder
- 1 tbsp maple syrup
- ¾ tsp sea salt
- ½ cup melted ghee or vegan butter, can use regular grass-fed butter if not dairy free
- ¾ cup almond milk, or dairy free milk of choice
- 1 tsp apple cider vinegar
Instructions
- Preheat oven to 450 and line a baking sheet with foil. Spray is lightly with cooking oil.
- Mix the almond milk and apple cider vinegar together in a bowl and let it sit for a minute – this is the "buttermilk".
- Combine all of the ingredients in a large bowl and mix until a dough forms. If your batter is runny at all, add another ¼ cup 1:1 gluten free flour.
- Use your hands to form 8 balls of dough.
- Press down lightly to form each one into a biscuit shape (about 3 inches wide and 1 inch thick). Make sure they are spaced out evenly on the baking sheet.
- Add the remaining egg for the egg wash into a dish and whisk well. Use a pastry brush to brush some of the egg onto the top of each biscuit. Sprinkle sea salt on top.
- Bake for 13-15 minutes until they have risen and are slightly browned on top. Let them cool for at least 5 minutes.
Notes
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Absolutely delicious! I have been gluten and dairy free for 13 years and this is honestly the best recipe I have ever tried! My fault for over baking the first batch, but I’m using them for biscuits and gravy. I made another batch and added garlic powder, onion powder and Parmela sharp cheddar shredded cheese. Amazing!! Thank you so much! I will definitely be using this recipe again ❤️
I make this recipe every year for the holidays! Everyone loves these!
Run to your pantry and make these biscuits! I have been GF since 2002 and I have never had a GF recipe that you can’t tell is GF until Mary’s biscuits. They are so good with just butter or add some honey or real Maple syrup and enjoy with a cup of tea or coffee.
Substitutions: I used real butter but was short the 1/2 c so I added 2 Tbsps Coconut Oil and I used Bob’s Red Mill 1:1 GF Flour. The biscuits were perfect! Thanks Mary!
Thank you so much for this recipe. It’s terrific! I made a couple of adaptations – I replaced 1/2 cup of gluten free flour with ground golden flax; I used olive oil as the fat; and I let the batter rest for 20 minutes before baking in hopes of minimizing the grittiness that can sometimes come from gf flours. So fantastic!