Gluten Free Biscuits

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!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 14

Total Time 24

Servings biscuits

Calories 225kcal

Author Mary Smith

Equipment

baking sheet

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 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