Gluten free biscuit recipe lovers, this one’s for you. If you’re craving warm, buttery biscuits but need a gluten-free option, these homemade biscuits are the perfect fix. Light, fluffy, and easy to make, they deliver all the comfort of traditional biscuits, without the gluten.
Can you make biscuits without gluten?
Yes, you can absolutely make biscuits without gluten, and they can be just as fluffy, tender, and delicious as traditional ones. The key is using a high-quality gluten-free flour blend that includes binders like xanthan gum or guar gum to mimic the structure gluten provides.
Instead of relying on wheat flour, gluten-free biscuit recipes typically use blends made from rice flour, potato starch, sorghum flour, or almond flour. These ingredients, combined with cold butter and a leavening agent like baking powder, create that signature rise and flaky texture.
So, whether you’re avoiding gluten due to celiac disease, gluten sensitivity, or personal preference, there are plenty of ways to enjoy homemade biscuits that are 100% gluten-free and 100% satisfying.
🔑 Gluten Free Biscuit Recipe: Success Tips
Use a High-Quality Gluten-Free Flour Blend: Opt for a 1-to-1 baking flour with xanthan gum included (like Bob’s Red Mill or King Arthur). This gives structure and elasticity, mimicking traditional flour.
Keep Everything Cold: Cold butter = flaky layers. Use frozen butter and cold milk or buttermilk. You can even chill the flour mix before starting.
Grate the Butter: Instead of cutting in cubes, grate frozen butter directly into your flour. It distributes more evenly, creating tender, flaky layers.
Avoid Overmixing: Mix only until the dough is just combined. Overmixing activates too much structure and leads to dense, tough biscuits.
Hydration is Key: Gluten-free flours absorb more moisture. Your dough should be slightly sticky, not dry or crumbly. Add a splash more milk if needed.
Rest the Dough: Let the dough rest for 10–15 minutes before cutting. This allows the flour to absorb moisture completely, reducing any gritty texture.
Cut Straight, Don’t Twist: Use a sharp biscuit cutter or glass and press straight down to avoid sealing the edges. Twisting the edges seals them too tightly, which can hinder the dough’s ability to rise properly.
Bake Hot and Fast: Bake at a high temperature (425–450°F / 220–230°C). The initial blast of heat encourages lift and flakiness.
Use Buttermilk or Yogurt: The acidity helps tenderize the biscuits and react with baking powder for extra rise. Dairy-free alternatives work too—just add a teaspoon of lemon juice or vinegar to mimic buttermilk.
Brush with Butter: For golden, flavorful tops, brush with melted butter before and/or after baking.
To store biscuits, place them in an airtight container at room temperature for 1–2 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months and reheat in the oven before serving.
FAQs About Gluten Free Biscuit Recipe
Does Pillsbury make gluten-free biscuits?
No, Pillsbury currently does not offer gluten-free canned biscuits. While they previously had a gluten-free dough line, it was discontinued. For ready-made options, look for brands like Canyon Bakehouse, Wholly Gluten Free, or make your own at home with a trusted gluten-free flour blend.
What is the secret to gluten-free baking?
The secret to successful gluten-free baking lies in moisture, structure, and allowing the batter or dough to rest. Use a high-quality gluten-free flour blend (preferably with xanthan or guar gum), weigh ingredients for precision, and let your batter or dough rest before baking. This allows the flour to hydrate fully and improves texture. Don’t forget: add moisture-rich ingredients like yogurt or applesauce for softness and better crumb.
What common biscuits are gluten-free?
Several brands offer gluten-free biscuits, including:
Schar gluten-free cookies and crackers
Simple Mills Almond Flour Biscuits
Glutino snack biscuits
Nairn’s Gluten Free Oat Biscuits (certified gluten-free oats)
You can also make homemade gluten-free biscuits using a 1:1 baking flour and cold butter.
Are Biscoff biscuits gluten-free?
No, Lotus Biscoff biscuits are not gluten-free; they contain wheat flour. If you’re craving that spiced cookie flavor, look for gluten-free speculoos-style cookies or try a homemade recipe using gluten-free flour, brown sugar, and warm spices like cinnamon and nutmeg.
More gluten-free recipes to make ASAP!
- Gluten and Dairy-Free Crepes
- Gluten Free Chocolate Chip Cookie Bars
- Gluten Free Bread Recipe
- Gluten Free Peanut Butter Cookies
- Gluten Free Sandwich Bread
You can also FOLLOW ME on Pinterest to see more of the delicious food I’m making!
Gluten Free Biscuit Recipe
Gluten Free Biscuit Recipe that’s soft, fluffy, and full of buttery flavor! These easy homemade biscuits are perfect for breakfast or dinner, no gluten, all comfort.
Ingredients
- 2 cups of your favorite gluten-free flour blend with xanthan gum
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon sugar, optional
- 6 tablespoons cold butter cubed
- 3/4 cup buttermilk or dairy-free alternative
- 1 egg
Instructions
- Set your oven to 425°F and prepare a baking sheet by lining it with parchment paper.
- Whisk the gluten-free flour, baking powder, salt, baking soda, and sugar together in a large mixing bowl to ensure an evenly blended mixture.
- Cut the cold butter into small cubes, then add it to the dry mixture. Work the butter into the flour using a pastry cutter or your fingertips until it looks like coarse crumbs.
- In a separate bowl, beat together the buttermilk and egg until smooth.
- Gently fold the wet ingredients into the dry mixture, stirring just until everything comes together—avoid overmixing, as the dough should remain a bit sticky.
- Scoop spoonfuls of dough onto the lined baking sheet, or roll the dough lightly and use a biscuit cutter to shape your biscuits.
- Bake in the preheated oven for about 12 to 15 minutes, or until the tops turn a lovely golden color.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 146Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 344mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 3g
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