These gluten-free biscuits are flaky and buttery homemade biscuits made with gluten-free flour and baked into the perfect tender and soft biscuits.
This recipe for gluten-free biscuits is a classic homemade biscuit recipe that makes flaky and buttery biscuits with staple pantry ingredients.
We love making these gluten-free biscuits to serve on their own with butter and honey, but they are also the perfect addition to various other recipes like Gluten-Free Biscuits and Gravy.
Jump to:
Why You'll Love This Recipe
- Easy Gluten-Free Bread
- Kid-Friendly
- Great for Desserts & Savory Dishes
Ingredients & Substitutions
- Gluten-Free Flour - We recommend using a high quality blend of rice flours and starches with xanthan gum. Our favorite store-bought blend is Bob's Red Mill's Gluten-Free 1:1 Flour.
- Baking Powder and Baking Soda - Baking powder and soda work to help leaven the dough as it bakes.
- Salt - Every recipe needs a little salt to enhance the flavors. In this recipe, the salt also helps the flour and butter to combine so the dough is easier to work with.
- Honey - Honey gives the biscuits a sweet flavor.
- Milk - Milk works in combination with the apple cider vinegar to help leaven the dough.
- Apple Cider Vinegar - Apple cider vinegar helps the biscuits to rise.
- Eggs - Eggs bind the dough together.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools & Equipment
- Pastry Blender - A pastry blender helps cut the butter into the flour mixture. If you do not have a pastry blender you can use a fork.
- Rolling Pin - A rolling pin helps roll the biscuit dough out before cutting it into circles.
- Biscuit Cutter - A biscuit cutter is the best tool for cutting the dough into perfect circles.
- Sheet Pan - A metal sheet pan is the best dish to bake the biscuits on. Metal heats up evenly helping the bake the biscuits evenly.
How to Make Gluten-Free Biscuits
Step 1. Add the milk, vinegar and eggs to a bowl and whisk together. Set aside.
Step 2. In a separate bowl, add the dry ingredients and whisk together.
Step 3. Add the cubed butter to the flour.
Step 4. Use a pastry blender to cut the butter into the flour.
Step 5. Pour the milk and egg mixture and honey into the bowl with the flour and butter.
Step 6. Stir to combine the wet and dry ingredients into a ball of dough.
Step 7. Shape the dough into a rectangle and wrap in plastic wrap to chill in the fridge.
Step 8. After chilling, roll the dough out into a large rectangle.
Step 9. Fold the dough up by folding one side into the middle of the rectangle of dough.
Step 10. Fold the other side over into the center.
Step 11. Fold the rectangle in half.
Step 12. Use your hand to press the rectangle down and repeat the process of rolling the dough out and folding up 3 times to create layers.
Step 13. Roll the dough out a final time to be 1 inch thick.
Step 14. Use a biscuit cutter to cut the dough into circles.
Step 15. Place the biscuits on a sheet pan so they are just barely touching on the sides.
Step 16. Place the sheet pan in the oven and bake the biscuits.
Recipe Serving Suggestions
This recipe makes 8-10 biscuits depending on the size of your biscuit cutter.
You can serve these gluten-free biscuits on their own with butter and honey or use them in some of our favorite gluten-free recipes like gluten-free biscuits and gravy.
Expert Tips & Variations
- Use cold butter. Cold butter is essential for biscuit dough. The cold butter in the dough melts while baking to create flaky layers.
- Chill the dough. Be sure to chill the dough for at least 30 minutes before cutting into biscuits and baking. You can also chill the dough overnight to make fresh biscuits in the morning.
- Keep the dough cold. You want the dough to stay cold to make sure the butter doesn't melt before baking. As the biscuits bake the butter melts creating air pockets which result in layers.
How to Store Gluten-Free Biscuits
- Freezer - in an airtight container for 2-3 months
Recipe FAQ
It is important to keep biscuit dough cold to ensure the butter in the dough doesn't melt before baking it. The flaky layers in the dough are created when the butter melts in the oven. This creates a pocket of air in the dough that results in layers.
Gluten-Free Bread Recipes
Gluten-Free Biscuits
These gluten-free biscuits are flaky and buttery homemade biscuits made with gluten-free flour and baked into the perfect tender and soft biscuits.
Ingredients
- 2 + ¾ cup gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 Tablespoons cold butter, cubed
- 2 Tablespoons honey
- 2 eggs
- ¾ cup milk
- 1 teaspoon apple cider vinegar
Instructions
- In a small bowl, combine the milk, apple cider vinegar and eggs. Whisk together and set aside.
- In a medium size bowl, add the gluten-free flour, baking powder, baking soda, and salt. Whisk together.
- Cut the cold butter into cubes and add to the flour mixture.
- Use a pastry blender to cut the butter into the flour until it is the size of small peas.
- Pour the egg and milk mixture into the bowl with the dry ingredients.
- Pour the honey into the bowl.
- Use a spatula to mix everything together to combine into a ball of dough.
- Form the ball into a rectangle and cover with plastic wrap.
- Place the covered dough in the fridge to chill for 30 minutes.
- Remove the biscuit dough from the fridge and preheat the oven to 400 degrees.
- Sprinkle gluten-free flour on a clean work surface.
- Place the dough on the counter.
- Use a rolling pin to roll the dough out into a square that is about ½ inch thick.
- Fold the dough into thirds, then in half to create a square.
- Use your hands to press the dough down to slightly flatten.
- Repeat the process of rolling the dough out and folding it up a total of 3 times to create the biscuit layers.
- Roll the dough out into a square or rectangle that is 1 inch thick.
- Use a biscuit cutter to cut the dough into circles.
- Place the biscuits onto a sheet pan.
- Place the sheet pan in the oven and bake for 20-25 minutes at 400 degrees.
- Remove the biscuits when they have risen and the tops are slightly browned.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 186Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 63mgSodium: 314mgCarbohydrates: 19gFiber: 1gSugar: 4gProtein: 4g
[…] love serving this recipe with our homemade gluten-free biscuits. Our gluten-free biscuit recipe is super easy to make while you are making the chicken chowder. […]