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The Best Gluten-Free Biscuits (Egg-Free, Vegan Option)

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Super easy to make Gluten-Free Biscuits! This gluten-free buttermilk biscuit recipe has the perfect biscuit texture, with a flavorful crust, and a soft, pillowy interior. Egg-free with a vegan and dairy-free biscuit option.

a white speckled ceramic plate topped with cut biscuits with pats of butter on top

Growing up in the South, biscuits were a suppertime table staple! They were usually served alongside Southern mashed potatoes, green beans, and chow-chow. Since adopting a gluten-free diet, I’ve long since craved the biscuits of my childhood and I think I’ve finally nailed the recipe. These gluten-free biscuits truly have a pleasing taste and texture and are reminiscent of traditional buttermilk biscuits. I hope you enjoy this recipe as much as we do!

a stack of gluten free biscuits rest on a ceramic plate

📋 Why You’ll Love This Recipe

  • It’s a super easy-to-make recipe.
  • Made with only a handful of simple ingredients. Budget-friendly!
  • Perfect texture.
  • Flavorful.
  • Versatile. Can be served on its own or alongside your favorite dishes.
  • Naturally egg-free, gluten-free, nut-free, and soy-free, with a vegan and dairy-free option.
a stack of fluffy gluten free buttermilk biscuits rest on a white plate

🍞 Ingredient Notes

Gluten-free all-purpose flour: Be certain to use a gluten-free flour blend that already contains xanthan gum, for best results.

Butter: Butter is responsible for adding flavor and the texture biscuits are famous for.

Baking powder: It might seem like a lot of baking powder, but it’s truly just the right amount to create the rise these biscuits need.

gluten free vegan biscuits topped with plant based butter

🔪 How-to Make Gluten-Free Biscuits

Step 1: Combine dry ingredients.

Step 2: Cut the cold butter into the flour mixture using a dough blender, pastry cutter, a fork, or your hands, until it all resembles coarse crumbs.

Step 3: Pour the buttermilk into the flour mixture, mix until just combined, then gently knead the dough with your hands until you can form a ball of dough.

Step 4: Pat the dough into a 1″ square or rectangle. Using a biscuit cutter or round cookie cutter, cut out as many biscuits as you can. Gather the dough scraps and repeat until you’ve used all the dough.

Step 5: Brush the tops of the biscuits with a little milk.

Step 6: Bake and enjoy!

(Please note: This is a quick summary to accommodate the process photos. The full recipe card can be found toward the bottom of this post.)

a speckled plate topped with golden gluten free biscuits served with pats of butter

🧂Substitutions and Variations

Store-bought gluten-free all-purpose flour blends that contain xanthan gum work best with this recipe. If you are sensitive to certain flours and need to make your own flour blend, add 2 teaspoons of xanthan gum to the 2 cups of flour you use in this recipe.

Milk and Butter: If you are on a vegan or dairy-free diet, use the plant-based milk with vinegar option (in the recipe card below) and use plant-based butter or spread in place of regular butter.

a gluten free biscuit cut open and topped with pats of butter

♨️ Storage

These gluten-free buttermilk biscuits will keep lightly covered (with a dish towel, for example) for up to 24 hours. Any longer and I recommend keeping it stored in an airtight container in the refrigerator for up to 5 days. To reheat, place the biscuits in a 350F oven until warm throughout, about ten minutes.

vegan gluten free biscuits resting on a white ceramic plate

💭 Top Tip

To ensure you get tender flaky layers, do not overwork the dough. Allow there to be bits of butter still intact throughout the dough, like coarse crumbs. These bits of butter help produce the layers synonymous with good biscuits.

⏲️ FAQ

Can you freeze biscuits?

Yes! To freeze, place the cut biscuits (uncooked) onto a parchment paper lined baking sheet and place into the freezer for 15 minutes. Remove the biscuits from the freezer and place them into freezer-safe storage bags or containers for up to 6 months. To bake, bake them frozen at the same time and temperature instructed in the recipe card.

How do I serve biscuits?

You can serve biscuits on their own, with a pat of butter, jelly, or jam, or even use them to make biscuits and gravy.

defined layers show on a stack of flaky soft gluten free biscuits stacked on a plate

🍽 More Delicious Gluten-Free Baking Recipes

Gluten-Free Vegan Pie Crust Recipe

Gluten Free Lemon Drizzle Cake

Gluten-Free Sourdough Bread

Gluten-Free Focaccia

gf biscuits cut open with butter melting on their interiors

Gluten-Free Biscuits (Easy Recipe)

Super easy to make Gluten-Free Biscuits! This gluten-free biscuit recipe has the perfect biscuit texture, with a flavorful crust, and a soft, pillowy interior. Egg free with a vegan and dairy free option.
4.87 from 36 votes
Print Pin Rate
Course: Savory Baked, Side Dish
Cuisine: American, Southern
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12
Author: Kristen Wood

Ingredients

  • 2 cups gluten-free all purpose flour with xanthan gum
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt or pink salt
  • ½ cup salted butter, cold and cubed for vegan see notes below
  • ¾ cup buttermilk, plus extra for brushing for vegan see notes below

Instructions

  • Preheat the oven to 450°F. Line a baking sheet with parchment. Set aside.
  • In a large mixing bowl add the flour, baking powder, baking soda and salt. Stir well.
  • Add the cold butter and using a dough blender, fork or your hands, cut the butter into the flour until the mixture resembles coarse crumbs.
  • Add the milk to the flour mixture and gently stir until a dough forms. Knead with your hands a few times, until you are able to form a ball of dough.
  • Place a sheet of parchment paper on a countertop or cutting board.
  • Place the dough onto the parchment paper. Using your hands, gently pat the dough into a 1-inch thick square or rectangle.
  • Using a 2-inch biscuit cutter, round cookie cutter or even the rim of a glass, cut the biscuits out of the dough. Gather the scraps of dough, pat out and repeat the process until you've used as much of the dough as you can.
  • Place the biscuits onto your parchment paper-covered baking sheet. Brush the tops with milk and bake for 15-18 minutes, or until the tops are turning golden brown.
  • Enjoy!

Notes

For Vegan and Dairy-Free Option:
Replace buttermilk with 3/4 cup plant-based milk mixed with 1 tablespoon of vinegar (any kind will do). This forms a vegan buttermilk.
Replace with butter with cold vegan butter or plant-based spread. I really like Miyokos brand for this purpose.
Please refer to the full post above for step-by-step process photos, tips and more!
Also see: How Many Cups is 4 oz? + Free Printable Conversions Chart.

Nutrition

Serving: 1biscuit | Calories: 144kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 332mg | Potassium: 23mg | Fiber: 2g | Sugar: 1g | Vitamin A: 261IU | Calcium: 92mg | Iron: 1mg
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Recipe Rating




 

28 Comments

  1. 4 stars
    These were super great. I rested the dough in the fridge for ten minutes to give the rice flour that’s in the gf all purpose flour time to hydrate so it wouldn’t be grainy. I used butter and oat milk/acv.

  2. 5 stars
    I’m a New Yorker, but I love biscuits with gravy and could eat them 24/7. A gluten free option makes them even better!

  3. 5 stars
    I love a good biscuit recipe. I am also from the south, so biscuits show up on our table a lot. Great recipe to keep in my file.

  4. 5 stars
    These biscuits looks so good. Thanks for sharing this dairy free and gluten free option.

  5. 5 stars
    These biscuits turned out amazing! So fluffy and not dried like others I’ve tried. I enjoyed them with butter and some jam for brunch. Thanks for the recipe!

  6. 5 stars
    Thanks for giving an easy dairy-free swap! these biscuits came out so soft and perfect with chicken soup I whipped up.

  7. 5 stars
    So glad to finally have a gluten-free biscuit recipe for biscuits that are light and fluffy! Seriously good.

  8. 5 stars
    These biscuits are light, fluffy, and pretty nearly perfect! WIth hot butter on them they are divine!

  9. 5 stars
    These are going to be PERFECT for our gluten-free family members this Thanksgiving. Thank you for the fantastic recipe!

  10. 5 stars
    It was my first time making biscuits. They turned out super delicious! The recipe is very easy to follow! Thank you 🙂

  11. 5 stars
    Turned out wonderful. My gluten free flour didn’t have xanthum gum so I added sum, I went with 3/4 tsp. Not sure but they turned out wonderful for lunch with homemade muscadine jelly and also vegan sausage gravy. Thank you for this recipe.

  12. 5 stars
    Oh I’m so excited to find a GF biscuit recipe that actually looks like biscuits!!! My husband is going to be so excited when I make these this weekend!

  13. 5 stars
    We loved these biscuits, and so appreciate that they’re gluten free. Thank you for sharing this recipe!

  14. 5 stars
    So yummy! Would love to try this for my family! I am so excited! Thanks for sharing!

  15. 5 stars
    Wow! These biscuits look perfect! You would have no idea that they are gluten free. 🙂

  16. 5 stars
    Enjoyed these with dinner tonight and they turned out perfect! Light, fluffy and delicious; loved every bite!

  17. 5 stars
    Thanks for the recipe! I can finally make biscuits to fit everyone’s diet and requirements. 🙂 I have made the recipe this morning: it turned out perfect!!

  18. 5 stars
    Love biscuits and so good to have a glute-free and vegan version, thanks so much! Giving these a go at the weekend.

  19. 5 stars
    Nice gluten free biscuits are so hard to find. You wouldn’t know these are gluten free, delicious without compromising on texture, thank you!

  20. 5 stars
    These are totally different from what we know as biscuits here in the UK, but they sound amazing. And a great gluten free option too.