Beautifully fluffy gluten-free biscuits can be used for nearly every meal, with a wide variety of dishes, or just plain topped with butter and honey.
While the gluten-free biscuits frozen selection is fairly sparse, there are dozens of gluten-free biscuit mix recipes.
Above all, learning how to make gluten-free biscuits at home makes for the best way to enjoy them, hot out of the oven.
Some of the best gluten-free biscuit recipes are ones that use buttermilk, which creates a delicious flavor and beautiful texture, such as the one in this article.
Our easy gluten-free biscuit recipe can be prepared and baked in about 20 minutes, making it one of the most delicious and easy homemade gluten-free biscuits you can find!
Tips for Making Gluten-Free Biscuits
What temperature should the ingredients be?
Especially when making gluten-free buttermilk biscuits, all of the ingredients should be as cold as possible before combining them together.
Refrigerate butter and milk and keep the other ingredients in a cool area before preparing.
If your oven is not fully healed by the time you are done preparing the biscuit dough, put it in the fridge to keep it cool.
How thick the dough is supposed to be?
The dough itself should be quite thick, able to stand up on its own without running or wilting significantly.
If the batter is too runny, we recommend adding a bit more flour to the mixture to improve its consistency.
The end result should look similar to cottage cheese in texture.
How to shape the biscuits?
The goal is to handle the biscuit dough as little as possible in order to keep the butter intact in chunks and not melt it.
Overworking the biscuit dough can lead to a more dense and rubbery texture.
Once the ingredients are combined in a bowl, gently bring the mixture and shape into a block, then flatten gently with your hands until it is around 1 ½ inch thick, then cut.
If your dough is more of a wet drop-style dough (as this recipe is), simply plop an even spoonful of the mixture onto a lined baking sheet.
How to make drop biscuits that are fluffy?
To create fluffy gluten-free biscuits, there are two main rules to follow; keep all your ingredients cold and try to not overmix your mixture.
If you over incorporate the butter into the rest of the ingredients, the final product will become closely textured and rubbery.
Similarly, if your butter melts before baking and it is not in small chunks throughout the mixture, it can result in dense biscuits.
Gluten-free Drop Biscuit Recipe: Step by Step
Servings: 12 Biscuits
Prep time: 5-10 minutes
Cook time: 15 minutes
To create these gluten-free biscuits, you will need a medium bowl, stirring spoon, measuring equipment, and a baking sheet.
We also recommend using baking paper, an ice cream scoop, and a cheese grater (or knife) in this recipe.
However, you can still make the biscuits without these items.
Ingredients for these biscuits
- 1 ¾ cups gluten-free flour
- ¼ cup starch (corn, potato, or arrowroot)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons granulated sugar
- 9 tablespoons unsalted butter (cold)
- 1 cup buttermilk
- Preheat your oven to 425°F or 220℃, then line a baking sheet with parchment paper (recommended), foil, or butter. Set aside for now.
- In a bowl, mix together the dry ingredients (flour, starch, baking powder, salt, and sugar) until combined.
- Either above the previous bowl or in a fresh bowl, grate chilled butter. If you do not have a cheese grater, you should cut the butter into small chunks (at least ½ inch). Add the butter to the larger bowl.
- Using a snapping motion, smudge the butter into the dry ingredient mixture. Combine until the mixture resembles crumbs. Be sure not to over combine the mixture, or let the butter melt too much.
If the butter appears to be melting a bit, you can put the bowl in the refrigerator for a few minutes to allow it to firm up before moving to the next step.
- Once the butter and dry mixture are ready, create a well in the ingredients in the bowl and pour in the buttermilk.
Mix until just combined. The gluten-free biscuit dough should resemble cottage cheese.
- Work quickly in dropping spoons of the batter onto your baking tray, so the batter does not melt. The dollops should be roughly ¼ cup per biscuit. The easiest way to get all of the drops even is to use an ice cream scoop (2in).
- Bake for about 15 minutes, or until lightly golden brown. Allow the biscuits to cool before serving or storing.
To store the biscuits, we recommend using an airtight container or wrapping them in foil to ensure that they do not go stale. They should last about 3 days but will likely get eaten before then!
Can I Make These Gluten-Free Biscuits Dairy-Free?
To turn this into a gluten-free dairy-free biscuit recipe, you have to find alternative products for the buttermilk and butter. First check the flour mix to make sure it does not contain dairy.
For the butter, you can use dairy-free margarine of a similar product. For the buttermilk, you can use almond milk (recommended) or another plant-based milk product.
To create dairy-free buttermilk, you can put 1 tablespoon of white vinegar or lemon juice into the 1 cup of milk and leave for around 5-10 minutes in the refrigerator before using.
Can I Make These Gluten-Free Biscuits Vegan Friendly?
To make these into a gluten-free vegan biscuit recipe, you just have to follow the steps above to make them dairy-free!
For an extra precaution, you should also check the gluten-free flour you choose to use to make sure it is vegan.
The Best Gluten-Free Flour for Making Biscuits
There is still some debate in the biscuit community over which gluten-free flour works best for making biscuits.
In general, it is best to blend different types of flours, using primarily rice flour, or buy premixed flour recipes.
Oftentimes, gluten-free flakey biscuits are impossible to get when making gluten-free flour biscuits.
A fluffy texture can be achieved with the right balance of flours.
Here are some favorites used for biscuits:
- Bob’s Red Mill 1-to-1 gluten-free flour
- Sharon’s brown rice flour blend
- Pillsbury gluten-free flour
- King Arthur gluten-free flour
- BetterBatter gluten-free flour
- Cup4Cup gluten-free flour
Flours that are gluten-free
- Rice Flour (white, brown, sweet): Rice flour is the preferred option when making biscuits because it is fairly light and acts similarly to wheat flour. Despite this, it is still best to lightly blend rice flour with another option.
- Oat Flour: Works well for biscuits, but if you use it as a replacement, be sure to measure for weight as opposed to volume, since oat flour is much lighter than wheat flour.
- Almond Flour: This can work but can also change the rise and texture of the finished product, so it is best used in combination with other flours.
- Potato Flour: This works okay in baked biscuits but should be used in smaller quantities and mixed with other flours because it tends to hold more moisture and creates a dense texture.
- Buckwheat Flour: Is actually a great substitute flour for biscuits on its own but works better in combination with other flours because it can be quite dense.
- Sorghum Flour: This flour works well because it has a very similar texture to that of wheat flour, but it needs help binding in bakes, so xanthan gum is often added.
- Amaranth Flour: Due to its texture, amaranth flour is not recommended to use in biscuits, but it you do, it is recommended to use it only up to 25% of the total flour mixture.
- Teff Flour: Similar to amaranth flour, teff flour is not a great choice for making fluffy biscuits, and we recommend only substituting about 25% of the flour mixture with teff.
- Arrowroot Flour: High in vitamins, it adds a nutritional touch to biscuits, and has historical roots in Arawak Native Peoples biscuit and bread baking.
- Corn Flour: While the flavor of the biscuits may tend towards cornbread if you use a lot of corn flour, it works well. Though, should be mixed with other flours for an improved texture.
- Chickpea Flour: Chickpea flour works great in biscuits. Nonetheless, it is incredibly dense, so mixing with other flours is recommended to achieve a lighter texture.
- Coconut Flour: While it works well in biscuits, coconut flour tends to bring a coconut flavor to bakes, so it is best used with sweeter recipes (see mix-ins).
- Tapioca Flour: Because tapioca flour tends to thicken mixtures, it is best used in combination with other flours, and is not recommended for biscuits.
- Cassava Flour: This flour is perfect to use in bakes where you want an airy texture but can absorb more liquid. Mixing it with a denser flour is recommended.
- Tigernut Flour: Perfect for paleo biscuit recipes, tigernut flour bakes well, but is also recommended to mix with other flours for a fluffier texture.
Mix up your Biscuit!
You can change up this gluten-free biscuit recipe by adding fruits, spices, extracts, and other items. For most mix-ins, ½ cup – 1 cup is the perfect amount to add.
- Cinnamon: Spice up your biscuits with some cinnamon! You can even take it a step further by also adding clove, ginger, and nutmeg to the mix. Add about 1 teaspoon of each.
- Vanilla extract: With just 1 teaspoon (up to 1 ½ teaspoons) of vanilla extract added to the mixture you can achieve simple but sweet treats.
- Nuts: Almond and walnuts in particular can add a delicious crunch to these biscuits.
- Chocolate chips: Turn these into gluten-free dessert biscuits by adding some chocolate chips to the mix, semi-sweet recommended.
- Blueberries: A pop of color and freshness can work well to balance this biscuit recipe. Make sure the berries are cold before adding to the mix.
- Bacon and cheese: Turn this recipe into gluten-free breakfast biscuits by adding a bit of cooked bacon and low moisture cheese to the mixture before baking.
- Rosemary and garlic: Create beautiful and savory, yet versatile biscuits to accompany your steaks and roasts by chopping rosemary and garlic and adding it to your mix. Add between 1-3 tablespoons of each.
- Sun dried tomato: Adding a bit of sun-dried tomato can create a beautifully colors biscuit that tastes great as well.
Gluten-free biscuits: Frequently Asked Questions
Which biscuits are gluten-free?
In general, most biscuits you will find in the store or at restaurants and bakeries will not be gluten-free unless you are in a place that specializes in gluten-free cooking.
Luckily most supermarkets carry at least one brand of gluten-free flour, so it is easier than ever to create your own biscuits!
Are gluten-free biscuits healthy?
In general, gluten-free biscuits are no healthier than regular biscuits that use wheat flour. This is because most of the calories and fat comes from the butter and buttermilk added.
Keto, dairy-free, and vegan biscuit alterations tend to be much healthier.
Are gluten-free biscuits keto-friendly?
Not all gluten-free biscuits are keto friendly, especially potato flour, which is high in carbs.
If you are going keto, here are some flours that are perfect to use in baking: almond flour, coconut flour, hazelnut flour, tigernut flour, chickpea flour, and ground flax meal.
Are digestive biscuits gluten-free?
Most digestive biscuits you find in the store, unfortunately, are not gluten-free. Despite this, you can create teff flour biscuits, which is known to aid in digestion and the metabolism.
Furthermore, you can find a great gluten-free digestive biscuit recipe here!
Are gluten-free biscuits fattening?
This depends on the mixture, as butter and buttermilk are both fairly fattening substances. You can use normal (2%) fat milk to cut this down a bit or use our vegan recipe for an even lighter outcome.
No matter what mix you use, taking a smaller portion for yourself works the best.
Everyone loves biscuits as they are a great snack or dessert. For gluten-intolerant people or anyone who has celiac disease, it might be hard to find a place with gluten-free biscuits.
We hope that, by following our recipe and advice, you can find an alternative that is as equally tasty as normal biscuits.
Remember: if you are in a restaurant or bakery and you want to know whether the biscuits are gluten-free, do not be afraid to ask the staff before eating them.
Also, check out these other fantastic biscuit recipes:
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