Gluten-Free Biscuits Recipe
Soft, fluffy, and ready in 30 minutes, these gluten-free biscuits are perfect for any meal. Beginner-friendly, versatile, and only 210 calories per serving!
Equipment
- Mixing Bowl For combining ingredients.
- Pastry Blender To cut cold butter into the flour.
- Whisk To blend dry ingredients evenly.
- Rubber Spatula For gently mixing the dough.
- Biscuit Cutter (or glass) To shape the biscuits.
- Baking Tray To bake the biscuits evenly.
- Parchment Paper or Silicone Baking Mat To prevent sticking.
- Brush (optional) For applying melted butter after baking.
Ingredients
Dry Ingredients:
- 2 cups Gluten-Free All-Purpose Flour with xanthan gum or add 1 tsp separately
- 1 tbsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
Wet Ingredients:
- ½ cup 1 stick Cold Unsalted Butter (or substitute with vegan butter/coconut oil for dairy-free)
- ¾ cup Buttermilk or ¾ cup milk + 1 tbsp vinegar/lemon juice as a substitute
- 1 tbsp Honey or Sugar optional, for a touch of sweetness
Optional Add-Ins:
- ½ cup Shredded Cheddar Cheese for savory biscuits
- 2 tbsp Fresh Herbs like chives, rosemary, or thyme
- ½ tsp Garlic Powder for added flavor
Instructions
Preheat the Oven
- Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper or a silicone baking mat.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
Cut in the Butter
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingers to mix until the butter forms coarse crumbs.
Add the Wet Ingredients
- Gradually pour in the buttermilk while stirring gently with a spatula. Add honey or sugar if using. Mix until just combined; the dough should be slightly sticky.
Shape the Dough
- Lightly flour a clean surface with gluten-free flour. Turn out the dough and press it into a rectangle about 1 inch thick. Fold the dough over itself 1–2 times to create flaky layers.
Cut the Biscuits
- Use a biscuit cutter or a glass to cut out rounds of dough. Avoid twisting the cutter to ensure proper rising. Gather scraps, reshape, and cut additional biscuits.
Arrange on the Tray
- Place the biscuits on the prepared baking tray. For softer sides, place them close together. For crispier edges, leave space between each biscuit.
Bake
- Bake in the preheated oven for 12–15 minutes, or until the biscuits are golden brown and puffed up.
Add the Finishing Touch
- Remove from the oven and brush the tops with melted butter for extra flavor. Let them cool slightly before serving.
Video
Notes
- Use a quality gluten-free flour blend with xanthan gum for structure.
- Keep butter and buttermilk cold for flaky biscuits.
- Avoid overmixing; handle dough gently for a tender texture.
- Fold dough for layers; don’t knead excessively.
- Bake until golden; adjust timing as ovens vary.
- Store airtight for 2 days or freeze unbaked biscuits for later.
- Customize with cheese, herbs, or spices to taste.