gluten free biscuit

Prep Time: 15 minutes
Cook Time: 15–18 minutes
Total Time: 30–35 minutes
Difficulty: Easy
Servings: 8–10 biscuits
Dietary Info: Gluten-free, vegetarian

Introduction

If you’re searching for a biscuit recipe that’s tender, flaky, and 100% gluten-free, you’re in the right place. These gluten-free biscuits are everything you want in a classic Southern-style biscuit—without the wheat flour. They’re crisp on the outside, fluffy on the inside, and perfect as a side dish, a breakfast base, or even enjoyed on their own with butter or jam.

This recipe uses a simple gluten-free flour blend, butter, and a few pantry staples to deliver amazing results. Whether you’re living gluten-free due to Celiac disease, gluten sensitivity, or by choice, you won’t feel like you’re missing a thing with these easy biscuits.

Why You’ll Love These Biscuits

Only 7 basic ingredients
No fancy equipment required—just a bowl and a biscuit cutter or glass
No wheat, no compromise on texture or flavor
Ready in 30 minutes or less
Freezer-friendly for meal prep

Ingredients

Here’s what you’ll need to make gluten-free biscuits:

2 cups (240g) gluten-free all-purpose flour (with xanthan gum if not already included)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (85g) cold unsalted butter, cubed
3/4 cup (180ml) cold buttermilk (or substitute with dairy-free milk + lemon juice)
Optional: 1 teaspoon apple cider vinegar (improves texture)

Tip: Look for a gluten-free flour blend labeled “cup-for-cup” or “1:1” for best results.

Equipment Needed

Mixing bowl
Pastry cutter or fork
Measuring cups and spoons
Baking sheet
Parchment paper (optional)
Biscuit cutter or round glass
Oven

Preparation Time and Intensity

Prep time: 15 minutes
Baking time: 15–18 minutes
Total time: ~30–35 minutes
Skill level: ★☆☆☆☆ Easy

This recipe is beginner-friendly and doesn’t require any prior baking experience. The key is keeping the butter and liquid cold and handling the dough as little as possible.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the:

Gluten-free flour
Baking powder
Baking soda
Salt

Make sure everything is evenly combined.

Step 3: Cut in the Butter

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs. The chunks of butter should be about the size of peas.

Cold butter is crucial—it creates steam pockets during baking that make the biscuits rise and flake.

Step 4: Add Liquid Ingredients

Pour in the cold buttermilk (and optional apple cider vinegar). Stir with a spoon or spatula until just combined. The dough should be slightly sticky but manageable.

Don’t overmix! Overworking the dough can make biscuits dense instead of light and fluffy.

Step 5: Shape the Dough

Lightly flour your surface with gluten-free flour and turn out the dough. Gently pat it into a 1-inch thick round. Fold it over itself once or twice (this helps create layers), then press it down again to 1-inch thickness.

Step 6: Cut and Arrange

Use a biscuit cutter or upside-down glass to cut out biscuits. Don’t twist—just press straight down to help them rise evenly.

Place the biscuits on the baking sheet. For softer sides, place them close together. For crispier edges, space them an inch apart.

Step 7: Bake

Bake for 15–18 minutes, or until the tops are lightly golden and the biscuits are firm to the touch.

Step 8: Optional – Brush with Butter

When they come out of the oven, brush the tops with melted butter for extra richness and a glossy finish.

Step 9: Serve and Enjoy

Serve warm with your favorite toppings:

Butter
Jam or honey
Gravy
Bacon & egg for a breakfast sandwich

Tips for Success

Use cold ingredients: Always keep butter and buttermilk cold until mixing.
Don’t skip the fold: Gently folding the dough helps create flaky layers.
Flour blend matters: Different gluten-free blends yield different results. Choose one with xanthan gum or add 1/2 tsp separately.
Don’t overbake: They’ll firm up as they cool.