Flaky, soft, and perfectly tender, these dairy-free, gluten free biscuits are simply divine! A fabulous addition to a family dinner, Holiday meal, or breakfast-on-the-go, this versatile recipe is a keeper!

gluten free biscuits stacked on a cutting board with jam in the background

What Makes This Recipe Great

Having Celiac disease means I don’t always get to enjoy classic baked goods that give all those warm fuzzy seasonal feels! I’m always thinking of ways I can recreate favorite recipes so that all of us gluten-free folks can still enjoy the foods we love! Enter, these amaaaaazing biscuits!

Whether you’re serving chili, Thanksgiving dinner, or a breakfast sandwich, these gluten free biscuits are the way to go! Crispy, flaky edges with a soft, tender middle, the same taste and texture as classic biscuits, without the dairy or gluten. They would also be delicious with my easy Paleo Gravy or Keto Sausage Gravy!

Make a batch to serve and a batch to freeze and enjoy these delicious biscuits!

Recipe Highlights

  • Easy ingredients, Easy prep!
  • Bakes in under 15 minutes!
  • Gluten-Free & Dairy-Free recipe
  • Freezer-friendly
  • Super versatile!

Ingredient Notes

ingredients for dairy free biscuits laid out on a photography backdrop in various size bowls

Gluten-Free Flour: I like King Arthur Brand’s 1:1 flour.

Ghee or Vegan Butter: You can also use regular grass-fed butter if not dairy free. Olive oil is another vegan replacement!

Almond Milk: Or substitute your dairy-free milk of choice.

Recipe Step by Step

steps for making gluten free biscuits in 4 quadrants
  1. Preheat the oven to 450 and line a baking sheet with foil. Spray 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”. 
  2. Combine all of the ingredients in a large bowl and mix until a dough forms. 
  3. 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. 
  4. 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. 
  5. Bake for 13-15 minutes until they have risen and are slightly browned on top. Let them cool for at least 5 minutes.

Mary’s Tips & Tricks

Storage: Store in an airtight container at room temperature and eat within 3 days for optimal freshness. You can also store them in the refrigerator for up to 5 days and reheat them in the microwave for 20 seconds to soften them.

Double Batch: This recipe is super easy to double, simply click “print” on the recipe below and increase the serving size. The ingredient amounts will automatically adjust. Make a batch for dinner, and freeze another to reheat as needed!

How to Serve: Use these biscuits as a side to my Fall favorite Pumpkin Turkey Chili, dipped into my Dairy Free Chicken Pot Pie Soup, make a breakfast sandwich with my Best Ever Homemade Breakfast Sausage, or add it to your meal planning for a gluten-free Thanksgiving dinner! They would also be divine topped with sausage gravy!

8 biscuits on a baking sheet with parchment paper

Recipe FAQs

Can I freeze these gluten free biscuits?

Yes! To freeze them after baking, let them cool completely, then store them in a freezer-safe container with layers separated by parchment paper to keep them from sticking together. Defrost overnight and serve them at room temp or microwave them for 30 seconds.

To freeze unbaked, form your dough into biscuits and store in an airtight, freezer-safe container with layers separated by parchment paper to keep them from sticking. Defrost overnight in the refrigerator and bake at 450F for 15 minutes. These will keep in the freezer for up to 3 months.

Can I make this recipe egg free?

I haven’t tried to make these egg free, but if you want to try it out I know people have success with egg replacements like Bob’s Red Mill gluten-free egg replacement, chia eggs, flax eggs, etc. While I haven’t tried these myself, I’d love to know if you have had success in the comments!

How do these biscuits get fluffy without buttermilk?

The almond milk + apple cider vinegar actually serves as the buttermilk replacement and gives these gluten free biscuits the same fluffy texture without the added dairy!

How to make dairy free biscuits?

To keep these completely dairy free, use vegan butter or olive oil. Almond milk is listed, but feel free to use any dairy free milk of your choosing.

a biscuit cut in half on a gray plate with butter and jam in the middle of it

More Gluten Free Sides

Creamy, Dairy Free Mashed Potatoes

Air Fryer Potato Wedges

Sweet Potato Cornbread

Healthy Baked Beans

gluten free biscuits stacked on a cutting board with jam in the background
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Gluten Free Biscuits

Yield: 8 biscuits
Prep Time: 10 mins
Cook Time: 14 mins
Total Time: 24 mins
Flaky, soft, and perfectly tender, these dairy-free, gluten free biscuits are simply divine! A fabulous addition to a family dinner, Holiday meal, or breakfast-on-the-go, this versatile recipe is a keeper!
5 from 41 votes
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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

Equipment

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 1/4 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.

Video

Notes

Storage: Store in an airtight container at room temperature and eat within 3 days for optimal freshness. You can also store them in the refrigerator for up to 5 days and reheat them in the microwave for 20 seconds to soften them.
Double Batch: This recipe is super easy to double, simply click “print” on the recipe below and increase the serving size. The ingredient amounts will automatically adjust. Make a batch for dinner, and freeze another to reheat as needed!
How to Serve: Use these biscuits as a side to my Fall favorite Pumpkin Turkey Chili, make a breakfast sandwich with my Best Ever Homemade Breakfast Sausage, or add it to your meal planning for a gluten-free Thanksgiving dinner!

Nutrition

Serving: 1biscuit, Calories: 225kcal, Carbohydrates: 24g, Protein: 5g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.004g, Cholesterol: 70mg, Sodium: 450mg, Potassium: 22mg, Fiber: 3g, Sugar: 3g, Vitamin A: 59IU, Calcium: 160mg, Iron: 1mg
Course: Side Dish
Cuisine: American
Calories: 225
Author: Mary Smith