Easy & Delicious Gluten Free Biscuits Recipe

Last Updated on January 28, 2024

Learn how to make the easiest and delicious gluten free biscuits.

I am southern and I LOVE biscuits! But I’m also gluten-free which makes it really challenging. Every time I go out for breakfast or hit up the canned biscuit section at the grocery store, there are never gluten free biscuit options. It’s super depressing! So, I decided to start making them at home to satisfy my biscuit cravings. 

My husband isn’t gluten free. He approves of this recipe, so you can trust it’s the perfect breakfast option for gluten and non-gluten eaters alike!

Homemade Gluten Free Biscuits Recipe

Equipment Needed:

• Mixing bowl
• Whisk
• Measuring cups
• Measuring spoons
• Pastry cutter (or fork)
• Biscuit cutter (or mason jar)

Gluten Free Biscuits Ingredients

• 2 cups Bob’s Red Mill Gluten Free All-Purpose Baking Flour (I have tried with other brands, and these did not turn out as good!)
• 1 tsp xanthan gum
• 1 tsp sea salt
• 2 ½ tsp baking powder
• 3/4 cup milk (I use almond milk)
• 6 tbsp cubed butter (or butter substitute) 

Note: If you opt for a different brand of gluten-free flour and the mix already includes xanthan gum, you can omit from the recipe.

How to Make Gluten Free Biscuits

Step 1: Pre-heat your oven to 425. Use a whisk to mix the gluten-free flour, xanthan gum, sea salt, and baking powder in a mixing bowl. 

Step 2: Cut the butter into small cubes and “cut” into the mix using either a pastry cutter or a fork. Make sure you don’t leave any chunks of butter in the mix. You want it as blended as possible.  

Step 3: Add milk and mix together with a large wooden spoon. Make sure all of the flour mix is soaked up. Form the dough into a ball and knead a few times.

Step 4: Lay out parchment paper and sprinkle some gluten-free flour on it.  

Step 5:  Use a rolling pin to roll out the dough on the parchment paper so that the dough is about 2” thick. This ends up making 7 biscuits. You can cut them slightly thinner to get an even 8, but I find 7 is that magic number for the thickness I like.

Step 6: Use a biscuit cutter or mason jar to cut out the biscuits. I like mine super thick because they fluff up more. I’ve made them thinner, and it was hard to split them open after they were baked. 

Step 7: Put your cut out biscuits on an ungreased baking tray and put in the fridge for 30 minutes. NOTE: I have skipped this step when I’m in a rush and they still turned out fine!

Step 8: After they’ve chilled for half an hour, bake the biscuits for 12-15 minutes. I like to set a timer for halfway and rotate them in the oven to be sure they cook evenly. The longer you bake them, the more golden and “crispy” they’ll be. You do not want them too crispy or they won’t be as flaky. I live at altitude, and 15 minutes is the sweet spot.

Add a little butter and jelly or honey and enjoy! These gluten free biscuits are so delicious and easy to make. I hope you love them as much as I do! Happy baking!

This post is about a gluten free biscuits recipe.