Easy Gluten Free Biscuits Recipe (deliciously dairy-free, too!)
Learn how to make gluten and dairy free biscuits in minutes! These gluten free biscuits are SO easy and delicious, they’re the perfect side to make with dinner.
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These gluten free biscuits are SO easy and delicious, they’re the perfect side to many dinners (or lunch…or breakfast…hello, biscuits and gravy!).
They can be done start to finish in 20 minutes, which is a huge win in my book.
We can be friends.
How to make gluten free biscuits step by step
To make these easy biscuits, you’ll start by blending together gluten free flour, salt, and baking soda (or baking powder) to the bowl of a kitchen mixer or mixing bowl.
Next, cut in your coconut oil, butter, or vegan butter until the mixture is crumbly. You can do this one of two ways:
- If you have a kitchen mixer you can simply use your paddle and mix for 1 minute.
- If you’re making them by hand you can use a pastry cutter or forks to “cut” the cutter into the flour. You’re essentially using a smashing motion to coarsely mix the flour in with the oil.
Next you’ll pour in your milk of choice. If you are making these biscuits dairy free, you’ll want to use a dairy-free milk (see my recommendations below for the best taste).
Mix everything until just incorporated. You don’t want to over-mix the dough/batter.
Then simply drop the dough by the spoonful onto a baking sheet and baked them for 12-15 minutes at 425 degrees F.
You want a high heat to make the biscuits rise as high as possible. The high oven temperature produces steam to help them, but also cooks them quickly so that the oil doesn’t cause them to spread and not rise.
Gluten free biscuits without buttermilk
These gluten free biscuits don’t need buttermilk to taste awesome.
Just use plain milk instead.
I very rarely make these biscuits using buttermilk because they’re so good as is (and if I don’t have actual buttermilk on hand, it’s one extra step to make it. It’s not a hard step, but on some days it’s just one step too many).
How to make buttermilk gluten free biscuits
Simply replace the milk with buttermilk.
Don’t have buttermilk? Make some!
You can quickly turn any milk into buttermilk with the help of vinegar. Even dairy free milk.
Just add 1 teaspoon of vinegar (white or apple cider vinegar work great) to the milk.
Let it sit for 5 minutes and then use in place of plain milk in the recipe.
Can you freeze homemade biscuits?
Yes! You can freeze these gluten free biscuits and have them handy for other nights.
To freeze them, drop the biscuits onto a silicone baking mat and freeze for 4 hours (or overnight).
Then pop them into an air tight freezer safe bag or container and keep them in the freezer until you need them.
How to bake frozen biscuits
- Preheat oven to 425 degrees F.
- Place frozen biscuits on a baking sheet 2 inches apart.
- Bake for 20-25 minutes until golden and crisp.
To shorten the baking time, you can thaw them before baking.
- Place number of biscuits you want to make on a baking sheet.
- Let the biscuits sit out on the counter for 1-2 hours before baking, or in the fridge overnight.
- Bake the biscuits at 450 degrees F for 15 minutes.
Best flour to use for making biscuits
When it comes to gluten free baking, you need a blend of gluten-free flours. You don’t want to use just one type of gltuen-free flour, like, for example, all almond flour.
To mimic the structure of wheat, we want to combine whole grains, starches, and gums.
You can find my simple flour recipe here (It’s seriously much cheaper this way).
If making your own flour is too daunting right now, here are some tips for finding a good gluten free flour.
- Look for a flour that has higher amounts of whole grains, like rice flour, sorghum flour, or millet flour.
Ingredients are listed with the highest amount of each in order, so you want to see these ingredients listed first.
- Find a flour that does NOT contain garbanzo beans.
Garbanzo beans add density and a…well, bean flavor. It tastes “gluten free” in the bad kind of way to many people.
Here are a few pre-made gluten free flour blends I recommend for baking bread:
- Kind Arthur Gluten Free Flour
- Bob’s Red Mill 1-to-1 Gluten Free Flour
- Pamela’s Gluten Free All-Purpose Flour
Okay, my chicken pot pie gravy is ready. I need to whip these up really quick…
- 2 cups gluten free flour
- 3/4 teaspoon baking soda or 1 Tablespoon baking powder
- 1/4 teaspoon salt
- Optional: 1 Tablespoon coconut or cane sugar
- 1/4 cup softened refined coconut oil or 6 Tablespoons cold butter
- 1 1/4 cup milk of choice (if going dairy free, I recommend using oat or cashew milk for a very neutral taste)
- Preheat the oven to 450 degrees F and prep a baking sheet with a silicone mat or parchment paper.
- In the bowl of a kitchen mixer or a large mixing bowl, blend together gluten free flour, salt, and baking soda (or baking powder) .
- Next, cut or cold butter or spoon in your coconut oil. add in your butter or coconut oil in chunks.
- If you have a kitchen mixer you can simply use your paddle blade and turn the mixer on medium-low for 1 minute.
- If you’re making them by hand you can use a pastry cutter or fork to “cut” the butter or oil into the flour. You’re essentially using a smashing motion to coarsely mix the flour in with the oil.
- Once your dough is crumbly, add in your milk of choice.
- Slowly stir it all together until just combined. Scrape down the sides with a spatula to ensure everything is incorporated.
- Using a spoon, drop biscuits onto the prepared baking pan , leaving two inches in between.
- Bake for 12-14 minutes until the biscuits are golden brown.
- Allow biscuits to cool for 5 minutes on the pan. Enjoy!