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5 from 2 votes

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Savory Baked, Side Dish
Cuisine: American, Southern
Diet: Gluten Free, Vegan, Vegetarian
Servings: 12
Calories: 144kcal
Author: Kristen Wood

Equipment

  • Mixing Bowl
  • Gluten-Free All Purpose Flour
  • Biscuit Cutter

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!

Video

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!

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