Nothing beats the aroma of warm biscuits wafting from the oven — unless you’re gluten-free and miss that fluffy, buttery bite. I know the feeling. When I first went gluten-free, I thought biscuits were off the table for good. But after lots of trial, error, and one very messy kitchen, I cracked the code. These gluten free biscuits are everything: golden on the outside, tender in the middle, and totally satisfying.
And the best part? No weird ingredients or dry, crumbly texture. Just real comfort — made safe and simple.
Let me walk you through how to make gluten free biscuits that everyone (yes, even the gluten lovers) will devour.
Gluten Free Biscuits Recipes
Gluten Free Biscuits Recipe
Equipment
- Mixing bowls
- Pastry cutter or fork
- Baking sheet
- Biscuit cutter (or glass)
- Parchment paper
Ingredients
- 2 cups gluten-free all-purpose flour with xanthan gum
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter or vegan butter
- 3/4 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, baking powder, and salt.
- Cut in cold butter until crumbly.
- In a separate bowl, mix almond milk and vinegar. Let sit for 5 minutes.
- Add wet ingredients to dry, stirring just until combined.
- Transfer dough to a floured surface. Pat into a 1-inch thick round.
- Cut biscuits using a round cutter. Place on baking sheet touching slightly.
- Bake for 14–16 minutes or until tops are golden.
- Cool 5 minutes before serving.
Notes
Why I Love This Gluten Free Biscuits Recipe
- It’s quick and beginner-friendly — no kneading or complicated steps
- You get buttery, flaky layers without gluten
- These biscuits freeze beautifully, so you can make a batch ahead
- Perfect for breakfast, brunch, or a cozy side for dinner
- Totally customizable — sweet or savory!
Why This Gluten Free Biscuits Recipe Is Special
Most gluten free biscuit recipes use xanthan gum or funky flour blends. I’ve crafted this version to keep it simple and accessible. It’s:
- Naturally vegetarian and gluten free
- Made with easy-to-find ingredients
- Fluffy inside, golden outside — no dry crumbles here
- A perfect copycat of old-school Southern-style biscuits
- Tested multiple times for consistent results
Whether you’re new to GF baking or a seasoned pro, this one’s a keeper.
Gluten Free Biscuits Ingredients & Substitutions
| Ingredient | Notes & Substitutes |
|---|---|
| Gluten-Free All-Purpose Flour | Use a 1:1 baking blend with xanthan gum (like Bob’s Red Mill or King Arthur) |
| Baking Powder | Helps the biscuits rise — don’t skip it |
| Salt | Just enough to bring out flavor |
| Cold Unsalted Butter | For dairy-free, use cold vegan butter sticks |
| Unsweetened Almond Milk | Or use oat milk, soy milk, or dairy milk if tolerated |
| Apple Cider Vinegar | Helps react with baking powder for rise |
How to Make This Gluten Free Biscuits Recipe: Step-by-Step Instructions
- Preheat & Prep: Heat oven to 425°F. Line a baking sheet with parchment.
- Whisk Dry: In a bowl, combine flour, baking powder, and salt.
- Cut In Butter: Use a pastry cutter or fork to mix cold butter into flour until crumbly.
- Mix Wet: Stir almond milk and vinegar together. Let sit 5 minutes (makes a quick buttermilk!).
- Combine: Add wet mix to dry and stir gently — don’t overmix. Dough will be sticky.
- Shape: Drop dough onto a floured surface. Gently pat to 1-inch thick. Cut into rounds or squares.
- Bake: Arrange on baking sheet so biscuits touch slightly. Bake 14–16 minutes until golden.
- Cool & Serve: Let cool 5 minutes. Serve warm with jam or vegan butter.
Possible Pitfalls & Tips
- Don’t skip the vinegar — it’s key to that tender crumb
- Handle the butter quickly — keeping it cold helps form those tender, flaky layers.
- Avoid overmixing — too much handling = tough biscuits
- If your dough is too dry, add a splash more almond milk — gluten free flours vary
Additional Tips & Variations
- Mix in some plant-based cheddar shreds and a pinch of garlic seasoning for a savory biscuit twist.
- Use canned coconut milk instead of almond milk if you’re after a creamier, more indulgent flavor.
- Want sweet biscuits? Stir in 2 tbsp maple syrup and top with cinnamon sugar
- Turn them into a brunch sandwich by filling with a tofu scramble or creamy avocado mash.
Expert Tips & Nutrition Highlights
These gluten free biscuits are:
- High in fiber if you use a whole-grain blend
- Low in sugar
- Easy to adapt for dairy-free or nut-free diets
- Around 160 calories per biscuit
- Packed with comfort — minus the gluten
Use a kitchen scale for best results and don’t forget: cold butter, hot oven = magic.
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Gluten Free Biscuits FAQ
Does Pillsbury have gluten free biscuits?
As of now, Pillsbury does not offer gluten-free biscuits in their refrigerated line. You can, however, make homemade versions like this one!
Which popular biscuits are gluten-free?
Brands like Schar, Glutino, and Simple Mills offer gluten-free biscuit alternatives. Always check labels for cross-contamination warnings.
What is the trick to gluten-free baking?
Success comes down to a good flour blend, enough moisture, and minimal overmixing. Cold fats and acidic ingredients (like vinegar or lemon) help with rise and texture.
What Cracker biscuits are gluten-free?
Look for brands like Mary’s Gone Crackers, Blue Diamond Almonds, and Crunchmaster — all of which offer gluten-free cracker-style biscuits.
Are Mason Dixie biscuits gluten-free?
No, Mason Dixie’s current biscuit offerings contain wheat flour and are not gluten-free. Homemade options are your best bet!
Can you eat biscuits if you are gluten-free?
Yes — but only if they’re made with gluten-free flours. Traditional biscuits use wheat, so always double-check labels or go homemade.