Gluten Free Biscuits Recipe
These gluten free biscuits are golden on the outside, tender on the inside, and packed with buttery flavor — without any gluten! Made with simple pantry ingredients and ready in under 30 minutes, they’re perfect for breakfast, brunch, or as a cozy side dish. Vegetarian, beginner-friendly, and easy to make dairy-free too!
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
For extra flavor, brush tops with melted vegan butter before baking.
Biscuits can be frozen after baking — reheat in oven at 350°F for 8 minutes.