Unleash your inner baker with these irresistible gluten-free biscuit recipes! Whether you’re craving flaky buttermilk classics for Sunday brunch, savory herb-infused delights for dinner, or sweet treats for afternoon tea, we’ve got you covered. From quick weeknight fixes to special occasion showstoppers, discover 26 foolproof recipes that prove gluten-free baking can be absolutely delicious. Let’s dive in and find your new favorite biscuit!
Classic Gluten Free Buttermilk Biscuits
Whether you’re new to gluten-free baking or just craving that perfect flaky texture, these biscuits will become your go-to comfort food. We’ll walk through each step together to ensure you get those golden, buttery layers just right.
Ingredients
– 2 cups of gluten-free all-purpose flour blend
– 1 tablespoon of baking powder
– 1 teaspoon of baking soda
– 1 teaspoon of salt
– 8 tablespoons of cold unsalted butter, cut into small cubes
– 1 cup of cold buttermilk
– A splash of honey
– A couple of tablespoons of melted butter for brushing
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt until fully combined.
3. Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to work the butter into pea-sized crumbs.
4. Pour in the cold buttermilk and honey, then stir gently with a fork until a shaggy dough forms—don’t overmix.
5. Tip: Keep everything cold for flaky layers; if the butter starts melting, pop the bowl in the fridge for 5 minutes.
6. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
7. Fold the dough in half, then pat it back to 1-inch thickness; repeat this folding process 2 more times.
8. Tip: Folding creates those beautiful, flaky layers, so handle the dough as little as possible.
9. Use a 2.5-inch round cutter to stamp out biscuits, pressing straight down without twisting.
10. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
11. Brush the tops lightly with melted butter for a golden finish.
12. Bake for 12–15 minutes, until the biscuits are puffed and golden brown on top.
13. Tip: Check at 12 minutes—if they sound hollow when tapped, they’re done.
14. Let the biscuits cool on the pan for 5 minutes before serving.
Ready to enjoy? These biscuits boast a tender, flaky crumb with a subtle tang from the buttermilk. Serve them warm with a drizzle of honey for breakfast, or split and top with savory gravy for a cozy dinner.
Cheddar and Chive Gluten Free Biscuits
Unbelievably fluffy and flavorful, these gluten-free biscuits will become your new go-to for breakfast or dinner. Using just a handful of simple ingredients, we’ll create tender, cheesy biscuits that even gluten-lovers will adore. Let me walk you through each step to ensure perfect results every time.
Ingredients
– 2 cups of gluten-free flour blend
– 1 tablespoon of baking powder
– 1 teaspoon of salt
– ½ cup of cold butter, cut into small cubes
– 1 cup of shredded sharp cheddar cheese
– ¼ cup of freshly chopped chives
– ¾ cup of cold buttermilk
– A splash of heavy cream for brushing
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, and salt until well combined.
3. Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to work the butter into pea-sized crumbs.
4. Stir in the shredded cheddar cheese and freshly chopped chives until evenly distributed throughout the flour mixture.
5. Pour in the cold buttermilk and mix gently with a fork until the dough just comes together—don’t overmix.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle.
7. Use a 2½-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting.
8. Place the cut biscuits onto the prepared baking sheet, spacing them about 1 inch apart.
9. Brush the tops of the biscuits lightly with heavy cream using a pastry brush.
10. Bake for 12-15 minutes at 425°F until the biscuits are golden brown on top and sound hollow when tapped.
11. Transfer the baked biscuits to a wire rack and let them cool for 5 minutes before serving.
Golden and irresistible straight from the oven, these biscuits boast a tender crumb with pockets of melted cheddar and fresh chive flavor. They’re perfect split open and slathered with butter, or try them alongside a bowl of soup for ultimate comfort food satisfaction.
Gluten Free Biscuit and Gravy Casserole
Gluten-free baking can feel intimidating, but this comforting casserole transforms simple ingredients into a hearty breakfast masterpiece that even beginners can master with careful guidance. Getting that perfect biscuit texture requires precise measurements and patience, so let’s walk through each step together to create a dish that’s both delicious and approachable.
Ingredients
– 2 cups of gluten-free flour blend
– 1 tablespoon of baking powder
– 1/2 teaspoon of salt
– 1/3 cup of cold butter, cut into small pieces
– 3/4 cup of cold milk
– 1 pound of breakfast sausage
– 3 tablespoons of gluten-free flour for the gravy
– 2 1/2 cups of whole milk
– A good pinch of black pepper
– A couple of tablespoons of chopped fresh parsley
Instructions
1. Preheat your oven to 425°F and grease a 9×13 inch baking dish thoroughly.
2. Whisk together 2 cups gluten-free flour, 1 tablespoon baking powder, and 1/2 teaspoon salt in a large bowl.
3. Cut 1/3 cup cold butter into the flour mixture using a pastry cutter until it resembles coarse crumbs.
4. Pour in 3/4 cup cold milk and stir just until a soft dough forms—don’t overmix or your biscuits will be tough.
5. Drop spoonfuls of dough across the bottom of your prepared baking dish, creating 8-10 rough biscuit mounds.
6. Bake the biscuits for 12-15 minutes until they’re puffed and lightly golden around the edges.
7. While biscuits bake, brown 1 pound breakfast sausage in a skillet over medium heat, breaking it into small crumbles.
8. Sprinkle 3 tablespoons gluten-free flour over the cooked sausage and cook for 1 minute, stirring constantly.
9. Gradually whisk in 2 1/2 cups whole milk, stirring continuously to prevent lumps from forming.
10. Bring the gravy to a simmer and cook for 3-5 minutes until thickened enough to coat the back of a spoon.
11. Stir in a good pinch of black pepper and taste for seasoning—the sausage usually provides enough salt.
12. Remove the partially baked biscuits from the oven and pour the hot sausage gravy evenly over them.
13. Return the casserole to the oven and bake for another 10-12 minutes until bubbly around the edges.
14. Let the casserole rest for 5 minutes before sprinkling with a couple tablespoons of chopped fresh parsley.
This casserole emerges with fluffy biscuits that soak up the rich gravy while maintaining their structure, creating wonderful textural contrast. The savory sausage and creamy gravy deliver classic comfort food flavors that make this perfect for weekend brunches or holiday mornings when you want something special but straightforward.
Fluffy Gluten Free Drop Biscuits
Ever find yourself craving warm, buttery biscuits but need a gluten-free option that doesn’t compromise on texture? These fluffy gluten-free drop biscuits come together with minimal effort and deliver that classic comfort food satisfaction. Even if you’re new to gluten-free baking, this methodical approach will guide you to perfect results every time.
Ingredients
- 2 cups of your favorite gluten-free flour blend
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 1/2 cup of cold, cubed butter
- 1 cup of cold buttermilk
- A splash of melted butter for brushing
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Whisk together the gluten-free flour blend, baking powder, and salt in a large bowl until thoroughly combined.
- Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Tip: Keeping the butter cold ensures flaky layers in your finished biscuits.
- Pour in the cold buttermilk and stir gently with a fork until a shaggy, slightly sticky dough forms—don’t overmix. Tip: A few dry spots are okay; overworking the dough can make biscuits tough.
- Drop heaping 1/4-cup portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Brush the tops of each biscuit lightly with melted butter for a golden, flavorful crust.
- Bake for 12-15 minutes, or until the biscuits are puffed, golden brown on top, and sound hollow when tapped on the bottom. Tip: Rotate the baking sheet halfway through baking for even browning.
- Transfer the biscuits to a wire rack and let them cool for 5 minutes before serving.
Perfectly tender with a delicate crumb and rich, buttery flavor, these biscuits are ideal for splitting and slathering with jam or using as a base for breakfast sandwiches. Their light texture holds up beautifully whether served warm from the oven or enjoyed later—try crumbling them over soups for a cozy twist.
Almond Flour Gluten Free Biscuits
Once you’ve tried these almond flour gluten-free biscuits, you’ll wonder why you ever bothered with traditional recipes. Our methodical approach ensures even beginners achieve flaky, tender results every single time. Let’s walk through this simple process together.
Ingredients
– 2 cups of fine almond flour
– 1/4 cup of cold butter, cut into little cubes
– 2 teaspoons of baking powder
– 1/2 teaspoon of salt
– 2 large eggs
– A splash of cold milk (about 1/4 cup)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Whisk together the almond flour, baking powder, and salt in a large bowl until well combined.
3. Add the cold butter cubes to the dry ingredients and use your fingertips to work them in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Crack the eggs into a separate small bowl and beat them lightly with a fork.
5. Pour the beaten eggs and cold milk into the flour mixture and stir gently with a wooden spoon until a soft dough forms.
6. Turn the dough out onto a surface lightly dusted with almond flour and pat it into a 1-inch thick circle.
7. Use a 2-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
8. Place the cut biscuits on your prepared baking sheet, spacing them about 1 inch apart.
9. Bake for 12-15 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.
10. Transfer the biscuits to a wire rack and let them cool for at least 5 minutes before serving.
Golden and fragrant straight from the oven, these biscuits boast a delicate crumb and subtle nutty flavor that pairs beautifully with both sweet and savory toppings. They’re particularly delightful when split warm and slathered with honey butter or used as the base for breakfast sandwiches. The tender texture holds up well without becoming crumbly, making them perfect for everything from Sunday brunch to weeknight dinners.
Vegan Gluten Free Herb Biscuits
Let’s create some incredibly tender vegan gluten-free herb biscuits that will become your new go-to comfort food. Learning to make these from scratch ensures you control every ingredient while achieving that perfect flaky texture everyone craves.
Ingredients
– 2 cups of gluten-free all-purpose flour blend
– 1 tablespoon of baking powder
– 1 teaspoon of salt
– 1/2 cup of cold vegan butter, cubed
– 3/4 cup of unsweetened almond milk
– 1 tablespoon of apple cider vinegar
– a generous handful of fresh chopped herbs (parsley, chives, and thyme work wonderfully)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour, baking powder, and salt until thoroughly combined.
3. Add the cold cubed vegan butter to the dry ingredients, using your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Pro tip: Keep your vegan butter as cold as possible—this creates steam pockets during baking for that sought-after flaky texture.
5. In a separate small bowl, stir together the almond milk and apple cider vinegar; let it sit for 1 minute until it slightly thickens.
6. Pour the almond milk mixture and fresh herbs into the flour-butter mixture, then gently stir with a fork until just combined—don’t overmix!
7. Turn the shaggy dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
8. Fold the dough in half, then pat it back down to 1-inch thickness; repeat this folding process 2 more times to create layers.
9. Pro tip: This folding technique builds beautiful flaky layers without overworking the dough.
10. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting.
11. Place the cut biscuits on your prepared baking sheet, arranging them so they’re just touching each other.
12. Pro tip: Placing biscuits close together helps them rise upward rather than spreading outward.
13. Bake for 12-15 minutes at 425°F until the tops are golden brown and the bottoms sound hollow when tapped.
14. Transfer the baked biscuits to a wire rack and let them cool for 5 minutes before serving.
Creating these biscuits yields wonderfully tender interiors with crisp, golden exteriors that practically melt in your mouth. Consider splitting them warm to sandwich with vegan sausage patties or simply slather with dairy-free butter for the ultimate comfort experience.
Gluten Free Sweet Potato Biscuits
Many home bakers shy away from gluten-free baking, but these sweet potato biscuits will change your mind completely. Mastering this recipe requires just a few simple ingredients and careful attention to technique, resulting in flaky, tender biscuits that even gluten-lovers will adore.
Ingredients
– 2 cups of gluten-free all-purpose flour blend
– 1 tablespoon of baking powder
– 1 teaspoon of salt
– 1/2 cup of cold, cubed unsalted butter
– 3/4 cup of mashed, cooked sweet potato (cooled completely)
– 1/3 cup of cold buttermilk
– 1 tablespoon of maple syrup
– A splash of melted butter for brushing
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper. 2. Whisk together 2 cups of gluten-free flour, 1 tablespoon of baking powder, and 1 teaspoon of salt in a large bowl. 3. Add 1/2 cup of cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. 4. In a separate bowl, combine 3/4 cup of cooled mashed sweet potato, 1/3 cup of cold buttermilk, and 1 tablespoon of maple syrup until smooth. 5. Pour the wet ingredients into the dry ingredients and gently stir with a fork until a shaggy dough forms—do not overmix. 6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. 7. Fold the dough in half, then pat it back down to 1-inch thickness—repeat this folding process two more times to create flaky layers. 8. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting. 9. Arrange the biscuits on the prepared baking sheet, placing them close together so they rise upward. 10. Brush the tops of the biscuits with a splash of melted butter. 11. Bake for 15-18 minutes at 425°F until the tops are golden brown and the biscuits have risen noticeably. 12. Transfer the biscuits to a wire rack and let them cool for at least 5 minutes before serving. Ultimately, these biscuits emerge from the oven with a beautifully golden, slightly crisp exterior that gives way to a remarkably tender, moist crumb inside. The natural sweetness from the sweet potato and maple syrup pairs wonderfully with savory breakfast sandwiches or simply slathered with honey butter.
Parmesan and Black Pepper Gluten Free Biscuits
Keeping gluten-free baking simple and delicious is easier than you think with these savory biscuits. Kneading this dough requires a gentle touch to create those perfect flaky layers everyone loves. Let’s walk through each step together to ensure biscuit success.
Ingredients
– 2 cups of gluten-free all-purpose flour blend
– 1 tablespoon of baking powder
– 1 teaspoon of salt
– 1/2 teaspoon of freshly ground black pepper
– 1/2 cup of cold unsalted butter, cut into small cubes
– 3/4 cup of grated Parmesan cheese
– 3/4 cup of cold buttermilk
– A splash of heavy cream for brushing
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together the gluten-free flour, baking powder, salt, and black pepper in a large bowl until fully combined.
3. Add the cold butter cubes to the dry ingredients and use a pastry cutter or your fingers to work the butter into pea-sized crumbs.
4. Stir in the grated Parmesan cheese until evenly distributed throughout the mixture.
5. Pour in the cold buttermilk and mix with a fork until a shaggy dough forms and no dry spots remain.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
7. Fold the dough in half, then pat it back down to 1-inch thickness—this folding technique creates those beautiful flaky layers.
8. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
9. Place the cut biscuits on the prepared baking sheet, spacing them about 1 inch apart.
10. Gather the dough scraps, gently pat them together, and cut out remaining biscuits until all dough is used.
11. Brush the tops of each biscuit lightly with heavy cream using a pastry brush.
12. Bake for 12-15 minutes until the biscuits are golden brown on top and sound hollow when tapped on the bottom.
13. Transfer the biscuits to a wire rack and let them cool for 5 minutes before serving.
A warm, flaky texture meets the sharp Parmesan and peppery kick in every bite of these biscuits. They’re perfect split open and topped with a pat of butter or served alongside a hearty soup for dipping. For a creative twist, try crumbling them over a fresh garden salad instead of croutons.
Buttermilk Ranch Gluten Free Biscuits
Wondering how to make gluten-free biscuits that actually taste amazing? These buttermilk ranch biscuits are surprisingly simple to create from scratch, delivering that classic fluffy texture with a savory twist that will have everyone asking for seconds. You’ll be amazed at how easily they come together with just a few basic ingredients and some straightforward techniques.
Ingredients
– 2 cups of gluten-free all-purpose flour blend
– 1 tablespoon of baking powder
– 1 teaspoon of baking soda
– 1 teaspoon of salt
– 1 packet of ranch seasoning mix (about 2 tablespoons)
– ½ cup of cold unsalted butter, cut into small cubes
– 1 cup of cold buttermilk
– A splash of melted butter for brushing
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and ranch seasoning until well combined.
3. Add the cold butter cubes to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Make a well in the center of the mixture and pour in the cold buttermilk.
5. Use a fork to gently stir just until the dough comes together—be careful not to overmix, as this will make your biscuits tough.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
7. Fold the dough in half, then pat it back down to 1-inch thickness—this folding technique creates flaky layers in your finished biscuits.
8. Use a 2½-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to ensure they rise evenly.
9. Place the cut biscuits on your prepared baking sheet, spacing them about 1 inch apart.
10. Gather the dough scraps, gently pat them together, and cut additional biscuits until all the dough is used.
11. Brush the tops of the biscuits with melted butter for a golden, crispy crust.
12. Bake for 12-15 minutes until the biscuits are golden brown on top and sound hollow when tapped on the bottom.
13. Transfer the biscuits to a wire rack and let them cool for 5 minutes before serving.
Your finished biscuits will have a wonderfully tender, flaky crumb with that distinctive ranch flavor shining through. They’re perfect split open and topped with a pat of butter, or try serving them alongside a bowl of soup for a comforting meal that feels both homemade and special.
Gluten Free Cheesy Garlic Biscuits
Gluten-free cheesy garlic biscuits bring that comforting, savory goodness to your table without any of the wheat. Getting them just right involves a few key techniques that ensure they’re fluffy, cheesy, and packed with garlic flavor. Let’s walk through each step together so you can bake a batch that’s sure to impress.
Ingredients
– 2 cups of gluten-free all-purpose flour blend
– 1 tablespoon of baking powder
– 1 teaspoon of salt
– 1/2 cup of cold unsalted butter, cut into small cubes
– 1 cup of shredded sharp cheddar cheese
– 3/4 cup of buttermilk
– 2 cloves of garlic, minced
– a couple of tablespoons of melted butter for brushing
– a sprinkle of chopped fresh parsley
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour blend, baking powder, and salt until well combined.
3. Add the cold butter cubes to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier biscuits.
4. Stir in the shredded cheddar cheese and minced garlic until evenly distributed.
5. Pour in the buttermilk and mix gently with a fork until a shaggy dough forms. Tip: Don’t overmix to avoid tough biscuits.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle.
7. Use a 2-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting. Tip: Twisting can seal the edges and prevent rising.
8. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart.
9. Bake for 12–15 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
10. Remove from the oven and immediately brush the tops with melted butter and sprinkle with chopped parsley.
Zesty and tender, these biscuits have a fluffy interior with crispy edges, thanks to the sharp cheddar and garlic infusion. Serve them warm alongside soup or split them for mini sandwiches—they’re versatile enough for any meal.
Southern Style Gluten Free Flaky Biscuits
Now, let’s dive into making these wonderfully flaky gluten-free biscuits that will transport you straight to a Southern kitchen. Nothing beats the satisfaction of pulling apart warm, buttery layers straight from the oven, and with this methodical approach, even first-time bakers can achieve bakery-quality results.
Ingredients
– 2 cups of gluten-free all-purpose flour blend (the kind with xanthan gum already in it)
– 1 tablespoon of baking powder
– 1 teaspoon of salt
– ½ cup of cold unsalted butter, cut into small cubes
– ¾ cup of cold buttermilk
– A splash of honey for that subtle sweetness
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together the gluten-free flour, baking powder, and salt in a large mixing bowl until fully combined.
3. Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingertips to work the butter into pea-sized crumbs, being careful not to overmix.
4. Pour in the cold buttermilk and honey, then stir gently with a fork until a shaggy dough just comes together.
5. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
6. Fold the dough in half, then pat it back down to 1-inch thickness; repeat this folding process two more times to create those beautiful flaky layers.
7. Use a 2½-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
8. Place the cut biscuits on the prepared baking sheet, spacing them about 1 inch apart.
9. Bake for 12-15 minutes until the tops are golden brown and the biscuits have puffed up beautifully.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Absolutely heavenly when split open warm, these biscuits reveal delicate, steam-released layers with a tender crumb and subtle tang from the buttermilk. Their sturdy yet flaky texture makes them perfect for sopping up gravy or cradling a slice of ham, while a drizzle of honey turns them into a simple dessert that’ll have everyone asking for seconds.
Pumpkin Spice Gluten Free Biscuits
Gently welcoming the crisp autumn air means it’s time for cozy baking projects that fill your kitchen with warmth. These pumpkin spice gluten-free biscuits are surprisingly simple to make, requiring just a few basic ingredients and straightforward steps that even first-time bakers can follow with confidence. Let’s walk through the process together from start to finish.
Ingredients
– 2 cups of your favorite gluten-free flour blend
– 1 tablespoon of baking powder
– 1 teaspoon of pumpkin pie spice
– ½ teaspoon of salt
– 6 tablespoons of cold butter, cut into small cubes
– ¾ cup of pumpkin puree
– ⅓ cup of cold milk
– A splash of vanilla extract
– A couple of tablespoons of maple syrup for brushing
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour, baking powder, pumpkin pie spice, and salt until well combined.
3. Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. In a separate bowl, stir together the pumpkin puree, cold milk, and vanilla extract until smooth.
5. Pour the wet ingredients into the flour mixture and gently mix with a fork until a shaggy dough forms—be careful not to overmix.
6. Turn the dough out onto a lightly floured surface and gently pat it into a ¾-inch thick rectangle.
7. Use a 2½-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
8. Place the cut biscuits on the prepared baking sheet about 1 inch apart.
9. Gather the dough scraps, gently pat them together, and cut additional biscuits until all dough is used.
10. Brush the tops of the biscuits lightly with maple syrup using a pastry brush.
11. Bake for 12-15 minutes until the biscuits are golden brown on top and sound hollow when tapped on the bottom.
12. Transfer the biscuits to a wire rack to cool for 5 minutes before serving.
These biscuits emerge from the oven with a tender, flaky crumb and subtle pumpkin flavor that pairs wonderfully with the warm spices. Try splitting one warm and slathering it with honey butter, or use them as the base for a breakfast sandwich with scrambled eggs and sharp cheddar for a satisfying morning meal.
Coconut Flour Gluten Free Biscuits
Diving into gluten-free baking doesn’t have to be intimidating, especially when we’re making these simple coconut flour biscuits. Today, I’ll walk you through each step methodically so you can create light, tender biscuits perfect for breakfast or alongside your favorite soup. Let’s get our hands floury and build these from scratch together.
Ingredients
– ¾ cup of coconut flour
– ¼ cup of melted coconut oil
– 6 large eggs
– ½ teaspoon of baking powder
– A generous pinch of salt
– A splash of milk (any kind you prefer)
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine ¾ cup coconut flour, ½ teaspoon baking powder, and a generous pinch of salt.
3. Crack 6 large eggs into the dry ingredients and mix until fully incorporated.
4. Pour in ¼ cup melted coconut oil and a splash of milk, then stir until a thick, cohesive dough forms.
5. Let the dough rest for 5 minutes to allow the coconut flour to absorb the liquids—this prevents dry biscuits.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Gently flatten each portion to about ¾-inch thickness using the back of a spoon for even baking.
8. Bake for 15-18 minutes until the tops are golden brown and a toothpick inserted comes out clean.
9. Transfer the biscuits to a wire rack and cool for 10 minutes before serving.
Buttery and subtly sweet from the coconut, these biscuits have a delightfully crumbly texture that holds up to spreads. Break them open while warm to enjoy with jam, or use them as a base for breakfast sandwiches—they’re versatile enough for any meal.
Gluten Free Scone-Style Biscuits
Unbelievably light and flaky, these gluten-free scone-style biscuits are simpler to make than you might think, requiring just a handful of pantry staples and a few straightforward techniques to achieve that perfect tender crumb. Using a blend of gluten-free flours ensures they hold their shape while remaining delicate, making them ideal for both sweet and savory applications. You’ll be amazed at how quickly they come together for a comforting breakfast or afternoon treat.
Ingredients
– 2 cups of gluten-free all-purpose flour blend
– 1 tablespoon of baking powder
– 1/2 teaspoon of salt
– 1/3 cup of cold unsalted butter, cut into small cubes
– 2/3 cup of cold buttermilk
– 1 large egg
– A splash of vanilla extract
– A couple of tablespoons of coarse sugar for sprinkling
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, and salt until fully combined.
3. Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining—this creates flaky layers.
4. In a separate small bowl, whisk the cold buttermilk, egg, and vanilla extract until smooth.
5. Pour the wet ingredients into the flour mixture and stir gently with a fork until just combined; avoid overmixing to keep the biscuits tender.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
7. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
8. Place the cut biscuits on the prepared baking sheet, spacing them about 2 inches apart.
9. Lightly brush the tops with a bit of extra buttermilk and sprinkle generously with coarse sugar for a crunchy finish.
10. Bake for 12–15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
11. Transfer the biscuits to a wire rack to cool for at least 5 minutes before serving.
Zesty and crumbly, these biscuits boast a buttery richness with a subtle tang from the buttermilk, making them perfect for splitting and slathering with jam or using as a base for strawberry shortcake. Their slightly crisp exterior gives way to a soft, cake-like interior that holds up well to toppings without becoming soggy. For a savory twist, try serving them warm with herbed butter or alongside a bowl of soup to soak up every last drop.
Savory Bacon and Cheese Gluten Free Biscuits
Zesty and satisfying, these gluten-free biscuits combine crispy bacon with melty cheese in a tender, flaky package. Perfect for breakfast or as a side, they’re surprisingly simple to make from scratch. Follow these steps carefully for bakery-worthy results every time.
Ingredients
– 2 cups of gluten-free all-purpose flour blend
– 1 tablespoon of baking powder
– 1 teaspoon of salt
– ½ cup of cold unsalted butter, cut into small cubes
– 1 cup of shredded sharp cheddar cheese
– ½ cup of cooked and crumbled bacon
– ¾ cup of cold buttermilk
– 1 large egg
– A splash of milk for brushing
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, and salt until fully combined.
3. Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces.
4. Stir in the shredded cheddar cheese and crumbled bacon until evenly distributed.
5. In a separate small bowl, whisk the cold buttermilk and egg together until smooth.
6. Pour the buttermilk mixture into the dry ingredients and gently stir with a fork until a shaggy dough forms, being careful not to overmix.
7. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
8. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting to help them rise evenly.
9. Place the cut biscuits onto the prepared baking sheet, spacing them about 1 inch apart.
10. Gather any dough scraps, gently pat them together, and cut out more biscuits until all the dough is used.
11. Brush the tops of the biscuits lightly with milk for a golden finish.
12. Bake in the preheated oven for 12–15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
13. Transfer the biscuits to a wire rack and let them cool for 5 minutes before serving.
Savory and rich, these biscuits boast a tender, flaky interior with crispy bacon bits and gooey cheese pockets. Serve them warm with a pat of butter or alongside soups for a comforting meal that’s sure to impress.
Honey Butter Gluten Free Biscuits
Unbelievably tender and golden, these honey butter gluten-free biscuits will become your new breakfast obsession. Using simple pantry staples, they come together in about 30 minutes from start to finish. You’ll be amazed at how light and fluffy gluten-free baking can be when you follow these careful steps.
Ingredients
– 2 cups of gluten-free all-purpose flour blend
– 1 tablespoon of baking powder
– 1/2 teaspoon of salt
– 1/2 cup of cold unsalted butter, cut into small cubes
– 3/4 cup of cold buttermilk
– 1/4 cup of honey
– 2 tablespoons of melted butter for brushing
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together 2 cups gluten-free flour, 1 tablespoon baking powder, and 1/2 teaspoon salt in a large bowl.
3. Cut in 1/2 cup cold butter cubes using a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces.
4. Make a well in the center and pour in 3/4 cup cold buttermilk and 1/4 cup honey.
5. Use a fork to gently mix until just combined, being careful not to overwork the dough.
6. Turn the shaggy dough onto a lightly floured surface and pat it into a 1-inch thick rectangle.
7. Fold the dough in half, then pat it back down to 1-inch thickness – this creates flaky layers.
8. Use a 2.5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting.
9. Place the cut biscuits on the prepared baking sheet, spacing them about 1 inch apart.
10. Gather the dough scraps, gently pat them together, and cut remaining biscuits.
11. Bake at 425°F for 12-15 minutes until the tops are golden brown and the bottoms sound hollow when tapped.
12. Remove from oven and immediately brush the hot biscuit tops with 2 tablespoons melted butter.
13. Let the biscuits cool on the baking sheet for 5 minutes before serving.
Virtually melt-in-your-mouth tender with a crisp golden exterior, these biscuits boast the perfect balance of sweet honey and rich butter. Their delicate crumb makes them ideal for splitting and slathering with jam or using as the base for breakfast sandwiches. For an extra special treat, try serving them warm with a drizzle of additional honey and a sprinkle of flaky sea salt.
Gluten Free Biscuit Sandwich with Egg and Avocado
Haven’t you been searching for that perfect gluten-free breakfast that actually satisfies? Let me walk you through creating a fluffy biscuit sandwich that’s both nourishing and delicious, perfect for busy mornings when you need something substantial but don’t want to compromise on flavor or dietary needs.
Ingredients
– 2 gluten-free biscuits (store-bought or your favorite homemade recipe)
– 2 large eggs
– 1 ripe avocado
– A splash of olive oil (about 1 tablespoon)
– A pinch of salt
– A couple of cracks of black pepper
– A handful of fresh spinach leaves
Instructions
1. Preheat your oven to 375°F and place the gluten-free biscuits on a baking sheet.
2. Bake the biscuits for 12-15 minutes until they’re golden brown and sound hollow when tapped on the bottom.
3. While the biscuits bake, heat a non-stick skillet over medium heat with that splash of olive oil.
4. Crack both eggs directly into the hot skillet, being careful not to break the yolks.
5. Cook the eggs for 3-4 minutes until the whites are completely set but the yolks remain runny.
6. Season the eggs with that pinch of salt and those couple of cracks of black pepper.
7. Remove the biscuits from the oven and let them cool for 2 minutes before handling.
8. Carefully slice each biscuit in half horizontally using a serrated knife.
9. Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl.
10. Mash the avocado with a fork until it’s spreadable but still slightly chunky.
11. Spread the mashed avocado evenly on the bottom halves of both biscuits.
12. Layer that handful of fresh spinach leaves over the avocado on both sandwiches.
13. Gently place one cooked egg on top of the spinach on each biscuit bottom.
14. Complete each sandwich by placing the biscuit tops over the eggs.
15. Serve immediately while the biscuits are still warm and the egg yolks are runny.
Using a serrated knife prevents squashing your delicate gluten-free biscuits when slicing. Undeniably satisfying, the contrast between the fluffy biscuit, creamy avocado, and rich runny yolk creates a breakfast experience that feels indulgent yet wholesome. Try serving these open-faced for a pretty brunch presentation, or wrap them in parchment paper for an easy grab-and-go meal that travels beautifully.
Conclusion
Versatile and delicious, these 26 gluten-free biscuit recipes offer something for every craving and occasion. We hope you find new favorites to bake and share! Try them out, then let us know which ones you loved in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these scrumptious treats. Happy baking!
