Fluffy Gluten Free Biscuits (Dairy-Free Option!)

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

4.99 from 70 votes

Fluffy Gluten Free Biscuits (Dairy-Free Option!)

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 soup, sausage gravy, or jam, these gluten free drop biscuits are a freezer-friendly, family-friendly staple.

Prep Time10

Cook Time14

Total Time24

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: biscuits

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 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.

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.

Nutrition