Gluten Free Biscuits
Flaky, soft, and perfectly tender, these dairy-free, gluten free biscuits are simply divine! The perfect addition to a family dinner, holiday meals, or breakfast-on-the-go, this versatile recipe is a keeper!
TABLE OF CONTENTS
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. This gluten-free biscuit recipe makes me feel like I’m not missing out. They taste like traditional biscuits and they couldn’t be easier to make! These simple gluten-free biscuits are a game changer.
Whether you’re serving chili, Thanksgiving dinner, or breakfast sandwiches, these fluffy gluten-free biscuits are the way to go! Crispy, flaky layers 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
- Simple ingredients, Easy prep!
- Bakes in under 15 minutes!
- Perfect for the whole family
- No pastry cutter, biscuit cutter or cubed butter needed
- Gluten-Free & Dairy-Free Biscuits
- Freezer-friendly
- Super versatile!
- No food processor needed – just a bowl!
Ingredient Notes for Gluten-Free Drop Biscuits
Gluten-Free Flour: I like King Arthur Brand’s gluten-free flour blend.
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 coconut milk or your milk of choice.
How To Make This Easy Gluten-Free Biscuits Recipe
- Preheat the oven to 450 and line a baking sheet with foil. I would not recommend using a parchment-lined baking sheet because of the high temperature. We don’t want to cause any fires! Spray the foil lightly with cooking oil. Mix the almond milk and apple cider vinegar together in a bowl to make your own buttermilk, and let it sit for a minute.
- Combine all of the ingredients in a large bowl and mix until your gluten-free biscuit dough forms.
- Use your hands to form 8 balls of dough and. Press down lightly to form each one into a biscuit shape (about 3 inches wide and 1 inch thick). You shouldn’t have any remaining dough. 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 golden brown on top. Let the hot fluffy biscuits 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!
Dough consistency: If your batter is too thin, you can add an additional 2 tbsp flour at a time until desired consistency is reached.
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!
Recipe FAQs
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.
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!
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!
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.
More Gluten Free Sides
Gluten Free Biscuits
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.
96 Comments on “Gluten Free Biscuits”
These were a treat (paired perfectly with the chicken pot pie soup!), and I can’t get over how easy they were to make.
So glad you enjoyed them, Nerida!
We have been making these on repeat! I honestly don’t think I’ll ever try another recipe. These are so easy to make and perfect every time!!! We make them for breakfast or with a pot of soup in the evening!
Yay! Thanks Lori!
Thee BEST gf biscuits ever! I made with pot of pumpkin turkey chili tonight! He loved them! Thank you for these fluffy, yummy gf biscuits!!
So glad you enjoyed them!!
These are wonderful. I used regular butter since we don’t need to be dairy free. Because of the higher water content in butter, the dough was too thin to form with my hands. I used a spoon and smoothed with greased fingers. They baked up great (maybe spread a bit more) and we had yummy breakfast sandwiches. Next time I’ll use ghee just so I can compare. Thanks for a great recipe
Thanks Carolyn!
I’ve tried so many GF biscuit recipes and they are all dry and crumbly. These fooled my entire family and no one even asked if they were GF! So fluffy and so easy to make. I know I’ll eventually have this recipe memorized from regularly making it. Thank you!!!
Yay! Thanks Sara!!
I have tried many gluten free “biscuits” and they always fall flat. Let me tell you, THESE ARE BISCUITS! They taste delicious and are so incredibly easy to make. My entire family loved them and I’m so excited to finally have my go to biscuit recipe!
Woo hoo! So glad you enjoyed them Sarah!
Whether you eat gluten or dairy free these are so amazing and easy!!! I used honey in place of maple syrup because that’s what I had on hand and chefs kiss! Thank you!
Yay! Thanks Ayssa!
Used these to make breakfast sandwiches. They were soft and tasted like buttermilk biscuits!
So glad you enjoyed them, Cassie!
Sorry, forgot the stars
OMG! Just make them. Holy cow they are so delicious! And so much easier to make than “real” biscuits! I can’t get over how easy and delicious these are. My people were begging for seconds. Pro tip- use the Kerrygold herb butter! My husband picked it up by accident in the store. Best accident ever! They tasted like Red Lobster’s biscuits! Thanks, Mary!!!
Yum! What a great mistake! haha need to try this – thank you!!
I honestly thought, there’s no way I can make biscuits. I was wrong! These were easy AND delicious! They went really well with MWL chicken pot pie soup. A perfect fall or winter dinner!
Yay! Thanks Melissa!
Another AMAZING recipe! Perfect side for a soup in the fall. Even the gluten eaters in my family had seconds of these 🙂
Thanks Amanda!!
OMG. I haven’t had biscuits in years that taste legit. These are the real deal!
woo hoo! SO glad you enjoyed them, Jessica!
I just made these and they are delicious! I paired them with a stew. I was surprised at how easy they are to make. I will definitely be making these again!
Amazing, thank you Shelby!
I am so happy about this biscuit recipe I could cry lol
I haven’t had a decent GF biscuit in over 2 years and every time I would try recipes they were like hockey pucks and tasted so disgusting!
I immediately went to the kitchen to try this recipe and I was SO happy with them! They are moist and not dry, they taste almost identical to a traditional biscuit and I was finally able to indulge in a fav breakfast item once again.
Best part? They are super easy and quick to make! Thank you thank you thank you!! Will be my go to biscuit recipe from now on!!!
Yay! So happy to hear this! Thank you Michele!
Made breakfast for dinner last night and made these for biscuits and gravy. I’ve only made one other GF biscuit before and these blow those ones out of the park! Even my non GF husband approved of these! Soft and warm on the inside and not flaky or dry! Already had left overs this morning! 😂❤️ Thank you for such an EASY biscuit recipe!
So glad you enjoyed them Jamie!!
Mary, you nailed it with these biscuits!! 👌They almost taste like Pillsbury! My all time favorite gluten free version!
Yay! Thank you so much!
These tasted so good! I used coconut milk to make it nut free. I’ll make them again for sure!
Thanks Ashley!!
We had these with our Sunday morning breakfast and they were delicious!
So glad you enjoyed them, Michelle!
Should work ok with regular milk if not dairy-free right?
Yes definitely 🙂