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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.
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 🙂