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Gluten Free Biscuits

You are going to love this recipe for gluten free biscuits. Nothing beats homemade biscuits, especially when they’re topped with some butter and served with a hot bowl of super on a winter’s day.

easy gluten free biscuits

Gluten Free Biscuits

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The phrase “gluten free” has come such a long way over the past ten years. When I used to hear gluten free I thought of gritty, cardboard-like foods that you wanted to avoid.

Now, you get fluffy pancakes, delicious pizza, and easy gluten free biscuits.

mixing gluten free dough for biscuits

As you can see with the above photo, the dough is very soft. It reminds me of that kinetic sand that my son used to have when he was young (cloud sand I think it was called). It will be soft! This is normal.

Tips for the recipe

Although this recipe was created by my amazing contributor, Ana, I didn’t have photos and wanted to make them myself.

Here are some tips I found along the way:

When I rolled out the dough with my marble rolling pin, it was sticking. If this happens to you, this is totally normal.

I recommend pushing it down with your hands. They don’t have to be perfect. When I think of biscuits, I think of them being rustic anyway.

using a mason jar lid to cut biscuits

I don’t have a cookie or biscuit cutter that would work out to be the right size. I don’t make them enough to buy one.

What I did was use a small mason jar lid. It was still a little too large, so I had to push the dough flatter (which is why they resemble cookies rather than biscuits, but hey – work with what you have).

Can I freeze gluten free biscuits?

This recipe was developed but one of my amazing team members, Ana, and here’s what she has to say:

Yes! You can totally freeze this biscuit recipe, just freeze them unbaked (raw).

homemade gluten free biscuits stacked

I make these once a month and freeze as I go. Then once I’m ready to eat them just take them to the oven (frozen) and bake them for around 10 more minutes than what the recipe calls for. 

If you do that, this a 30-minute meal perfect for hectic weekdays when you are craving a cozy soup.

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What to serve with biscuits:

How to make biscuits dairy free

The recipe card will have my dairy free suggestions, but if you’re not dairy free then read the notes.

I used this butter flavored coconut oil in place of butter for traditional biscuits.

vegan biscuits served with soup

I also used unsweetened almond milk in place of cow’s milk. Make sure you grab unsweetened regular almond milk. I have made the mistake many times in the past of grabbing vanilla and it’s always an odd taste (not bad, just different).

Mind you, you could easily make these a sweet biscuit by doing that and adding some chocolate chips

Tip: I don’t have a biscuit cutter so I used a small mason jar lid. They were still pretty wide, so I made the dough a little thinner (which is why the biscuits look like a cookie in the photo). Do whatever works for you.

One last tip. I used Bob’s Gluten-Free Flour Blend. It does not have xanthan gum added and I found the recipe worked without adding it. Sure, maybe it crumbled a little bit but barely. If you would like to add it, feel free.

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homemade gluten free biscuits stacked
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5 from 1 vote

Gluten Free Biscuits

Course Side Dish
Cuisine American
Keyword banana bread, biscuits, gluten free
Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings 10 biscuits
Calories 99kcal


  • Sheet pan
  • Round cookie cutter


  • 1 ยฝ cups gluten free flour blend make sure it's a 1:1 ratio (cup forcup)
  • 2 tsp baking powder
  • 3 tbsp butter-flavored coconut oil
  • ยฝ cup unsweetened almond milk
  • 1/2 tsp sea salt


  • Preheat oven to 350 degrees. Grease a baking pan and set aside.
  • In a bowl combine flour, baking powder, and salt. Add flour and crumble until the mixture resembles coarse sand. Slowly incorporate milk and coconut oil, mixing until you have a smooth dough.
  • Take to a floured surface and roll until the dough is around ยพโ€ thick. With the help of a cookie cutter, cut out the biscuits. Take to the prepared baking pan and to the oven.
  • Bake for 20 minutes.


Not dairy free?
Feel free to sub almond milk for milk and the coconut oil for butter.


Serving: 1biscuit | Calories: 99kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Sodium: 133mg | Potassium: 81mg | Fiber: 2g | Sugar: 1g | Calcium: 62mg | Iron: 1mg
Tried this recipe and love it? Share a photo on IGTag me at @RandaDerkson

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