Gluten Free Biscuit Recipe
These Gluten Free Biscuits are soft, buttery, and surprisingly easy to make with simple pantry ingredients.
If you’ve been searching for a simple gluten free recipe that tastes just like classic biscuit recipes, this one delivers fluffy layers with a tender texture every time.
Whether you’re serving them with breakfast, alongside soup, or at a holiday dinner, making this homemade recipe is easier than you think.
With the right flour blend, cold butter, and a few simple tips, you can create light, golden layers with plenty of homemade flavor — without the dense or gritty texture that sometimes happens with gluten free baking.
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Why You’ll Love This Gluten Free Biscuit Recipe
- Easy to customize with cheese, herbs, or garlic butter
- Soft and fluffy texture
- Made with simple ingredients
- Ready in under 30 minutes
- Perfect for breakfast, brunch, or dinner
How to Make Gluten Free Biscuits
- Start by mixing your dry ingredients, then cut in cold butter to create soft, flaky layers.
- Stir in the milk until a dough forms, gently shape them using a biscuit cutter, taking care not to overmix the dough.
- Cut biscuits straight down instead of twisting the cutter
- Bake until lightly golden brown on top.
One of the best parts about this recipe is that you can easily make extras ahead of time. Freeze baked or unbaked biscuits for quick meals later using these helpful tips on how to freeze biscuits for the best texture and flavor.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
- Check out my Kitchen Essentials for the pans, mixing bowls, and baking tools I use to make this recipe a breeze.
- Save or share this recipe on Pinterest!
Use a cup-for-cup or 1:1 gluten free flour blend that already contains xanthan gum. These blends are designed to replace traditional flour while still creating a soft and tender texture. Popular options include blends from Bob’s Red Mill, King Arthur Baking Company, and Cup4Cup.
Xanthan gum is one of the best binders for gluten free biscuits because it helps hold the dough together and improves texture. Some gluten free flour blends already contain xanthan gum, while others may require you to add it separately. Psyllium husk powder is another popular binder that can help create a softer, more structured biscuit.
Some of the most common mistakes include overmixing the dough, using warm butter, adding too much flour, or skipping a binder like xanthan gum. Overworking the dough can make biscuits dense instead of fluffy. Using cold butter and handling the dough gently helps create flaky layers and a better texture.
Whole milk or buttermilk works best because the extra fat helps create a softer, richer texture. If you need a dairy-free option, unsweetened almond milk or oat milk can also work well. For extra fluffy biscuits, many bakers prefer buttermilk because its acidity helps create a lighter crumb.
Ways to Use Gluten Free Biscuits
- Serve them warm with butter, honey, or homemade jam for an easy breakfast or afternoon snack.
- Pair them with your favorite soup recipes, chili, or crock pot dinners for a cozy comfort food meal.
- Add them to your favorite biscuit breakfast recipes for holidays, brunch, or meal prep ideas.
- Use them in biscuit dinner recipes like casseroles, pot pie bakes, or biscuit-topped skillet meals.
- Top them with sausage gravy for a classic homemade breakfast everyone will love.
- Make them sweeter with cinnamon sugar, berries, whipped cream, or glaze for easy biscuit dessert recipes.
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Gluten Free Biscuit Recipe
Ingredients
- 2 cups your favorite gluten-free flour blend with xanthan gum
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 tablespoon sugar optional
- 6 tablespoons cold butter cubed
- ¾ cup buttermilk or dairy-free alternative
- 1 egg
Instructions
- Preheat your oven to 425°F and line a parchment-lined baking sheet.
- In a large bowl, whisk together the dry ingredients: gluten-free flour, baking powder, salt, baking soda, and sugar.
- Add the cold cubed butter to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the buttermilk and egg.
- Pour the wet ingredients into the flour mixture and stir until just combined. Don’t overmix—the dough will be sticky.
- Drop spoonfuls of dough onto the prepared baking sheet or gently roll out the dough and use a biscuit cutter for round biscuits.
- Bake for 12-15 minutes, or until the biscuits are golden brown.
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