Gluten Free Biscuits | Mary's Whole Life (2024)

Recipe Highlights

• Simple ingredients, Easy prep!
• Bakes in under 15 minutes!
• Perfect for the whole family
• No pastry cutter, biscuit cutter or cubed butter needed
• Gluten-Free & Dairy-Free Biscuits
• Freezer-friendly
• Super versatile!
• No food processor needed – just a bowl!

Gluten-Free Flour: I like King Arthur Brand’s gluten-free flour blend.

Ghee or Vegan Butter: You can also use regular grass-fed butter if not dairy free. Olive oil is another vegan replacement!

Almond Milk: Or substitute coconut milk or your milk of choice.

1. Preheat the oven to 450 and line a baking sheet with foil. I would not recommend using a parchment-lined baking sheet because of the high temperature. We don’t want to cause any fires! Spray the foil lightly with cooking oil. Mix the almond milk and apple cider vinegar together in a bowl to make your own buttermilk, and let it sit for a minute.
2. Combine all of the ingredients in a large bowl and mix until your gluten-free biscuit dough forms.
3. Use your hands to form 8 balls of dough and.Press down lightly to form each one into a biscuit shape (about 3 inches wide and 1 inch thick). You shouldn’t have any remaining dough. Make sure they are spaced out evenly on the baking sheet.
4. Add the remaining egg for the egg wash into a dish and whisk well. Use a pastry brush to brush some of the egg onto the top of each biscuit. Sprinkle sea salt on top.
5. Bake for 13-15 minutes until they have risen and are golden brown on top. Let the hot fluffy biscuits cool for at least 5 minutes.

Mary’s Tips & Tricks

Storage: Store in an airtight container at room temperature and eat within 3 days for optimal freshness. You can also store them in the refrigerator for up to 5 days and reheat them in the microwave for 20 seconds to soften them.

Double Batch: This recipe is super easy to double, simply click “print” on the recipe below and increase the serving size. The ingredient amounts will automatically adjust. Make a batch for dinner, and freeze another to reheat as needed!

Dough consistency: If your batter is too thin, you can add an additional 2 tbsp flour at a time until desired consistency is reached.

How to Serve: Use these biscuits as a side to my Fall favorite Pumpkin Turkey Chili, dipped into my Dairy Free Chicken Pot Pie Soup, make a breakfast sandwich with my Best Ever Homemade Breakfast Sausage, or add it to your meal planning for a gluten-free Thanksgiving dinner! They would also be divine topped with sausage gravy!

Can I freeze these gluten free biscuits?

Can I make this recipe egg free?

I haven’t tried to make these egg free, but if you want to try it out I know people have success with egg replacements like Bob’s Red Mill gluten-free egg replacement, chia eggs, flax eggs, etc. While I haven’t tried these myself, I’d love to know if you have had success in the comments!

How do these biscuits get fluffy without buttermilk?

The almond milk + apple cider vinegar actually serves as the buttermilk replacement and gives these gluten free biscuits the same fluffy texture without the added dairy!

How to make dairy free biscuits?

To keep these completely dairy free, use vegan butter or olive oil. Almond milk is listed, but feel free to use any dairy free milk of your choosing.

More Gluten Free Sides

Creamy, Dairy Free Mashed Potatoes

Air Fryer Potato Wedges

Sweet Potato Cornbread

Healthy Baked Beans

Nutrition

Serving: 1biscuit, Calories: 225kcal, Carbohydrates: 24g, Protein: 5g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.004g, Cholesterol: 70mg, Sodium: 450mg, Potassium: 22mg, Fiber: 3g, Sugar: 3g, Vitamin A: 59IU, Calcium: 160mg, Iron: 1mg