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Eight golden-brown, flaky Pancake Mix Biscuits are arranged on a rectangular tray, with a white cloth, salt and pepper shakers, and stacked plates in the background on a gray surface.

Gluten Free Biscuit Recipe

These gluten free biscuits are soft, fluffy, and buttery with an easy homemade texture everyone will love. Perfect for breakfast, dinner, or holidays, this biscuit recipe comes together quickly using pantry staples.

Course Breakfast
Cuisine American
Keyword Easy Gluten Free Biscuits, Gluten Free Biscuit Recipe, Gluten Free Biscuits
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Author momma lew

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

  1. Preheat your oven to 425°F and line a parchment-lined baking sheet.
  2. In a large bowl, whisk together the dry ingredients: gluten-free flour, baking powder, salt, baking soda, and sugar.
  3. 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.
  4. In a separate bowl, whisk together the buttermilk and egg.
  5. Pour the wet ingredients into the flour mixture and stir until just combined. Don’t overmix—the dough will be sticky.
  6. Drop spoonfuls of dough onto the prepared baking sheet or gently roll out the dough and use a biscuit cutter for round biscuits.
  7. Bake for 12-15 minutes, or until the biscuits are golden brown.

Recipe Notes

To store your biscuits, keep them in an airtight container at room temperature for 1-2 days, or refrigerate for up to a week. For longer storage, freeze them for up to 3 months and reheat in the oven when ready to serve.