Here’s a full gluten-free biscuit recipe that’s buttery, flaky, and perfect for breakfast or alongside soups and stews.
Gluten-Free Biscuits Recipe
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Makes: 8–10 biscuits
Ingredients:
2 cups gluten-free all-purpose flour blend (with xanthan gum if possible)
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp sugar (optional, for slight sweetness)
½ cup (1 stick) cold unsalted butter, cubed
¾ cup cold buttermilk (or ¾ cup milk + 1 tbsp lemon juice, let sit 5 mins)
Extra flour for dusting
Instructions:
Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using).
Cut in butter: Add the cold cubed butter. Use a pastry cutter or fork to blend until the mixture resembles coarse crumbs with small butter pieces.
Add buttermilk: Pour in the buttermilk gradually, mixing just until the dough starts to come together. Don’t overmix.
Shape dough: Turn dough out onto a floured surface. Gently pat into a 1-inch thick rectangle. Fold the dough over itself once or twice (helps layers form). Pat out again.
Cut biscuits: Use a round cutter or glass (about 2.5 inches wide) to cut biscuits. Press straight down — don’t twist the cutter.
Bake: Place on baking sheet, sides just touching for soft sides or spaced apart for crispier edges. Bake for 12–15 minutes or until golden on top.
Cool slightly: Let cool 5 minutes. Serve warm with butter, jam, or honey.
Tips:
For dairy-free: Use vegan butter and a plant-based milk + vinegar combo.
For flakier layers: Keep everything cold, and chill the dough for 10 minutes before baking.
Optional add-ins: Grated cheese, herbs, or garlic powder for savory versions.
