If you've ever craved a biscuit that is so tasty it just melts in your mouth, and that bursts with buttery flavor, these gluten free biscuits are for you. I've served them to gluten-free and gluten eating people and I hear "yum" and "I'd never guess this was gluten free!" comments all the time! This post will cover the step-by-step process, the best gluten free flour options, and my pro tips to make these vegan gluten free dairy free biscuits rise perfectly every time.
5 Ways to Make Gluten Free Biscuits
As far as gluten free vegan biscuits go, these light and fluffy biscuits owe their rise to very cold butter and very cold sour cream. Here are some other ways to make amazing biscuits:
1. Biscuits with gluten free flour mix
They use my simple gluten free flour mix (that can be used for other recipes like these banana muffins and this sandwich bread too). This is another key to no fail biscuits... a flour mix with some low protein flours!
These vegan gluten free dairy free biscuits are also egg free! And with a rice flour based flour mix, the recipe works for nut allergies as well.
2. Gluten free biscuits with almond flour
Making gluten free biscuits with almond flour is an excellent alternative to these traditional biscuits. Check out this recipe for almond flour biscuits for exactly how to make them.
3. Gluten free biscuits without buttermilk
Buttermilk used to be my go-to but I've found with gluten free and dairy free biscuits, vegan sour cream gives them the best rise and light texture. I recommend this brand of sour cream.
4. Frozen gluten free biscuits
For frozen gluten free biscuits, I would recommend two options: either shop for them here OR make a double batch of biscuits and freeze them yourself. The frozen gluten free biscuits available for purchase have never impressed me, but then again I haven't tried them all.
5. Canned gluten free biscuits
Unfortunately, as of this post, there are no canned gluten free biscuits on the market. As soon as there are, I will try them and report back.
For more varieties of the best gluten free biscuits, check out my other recipes:
- Oat flour biscuits
- Buckwheat biscuits
- Gluten free chocolate biscuits
- Almond flour biscuits
- Sour cream biscuits
- Cheddar bay biscuits
- Angel biscuits
- Anzac biscuits
Ingredients for Easy Gluten Free Biscuits
Measurements for each ingredient, along with instructions for making the biscuits are in the recipe card below.
- Gluten free flour mix - This gluten free flour mix was used. This mix has low protein flours, which is key to a good biscuit.
- Xanthan gum
- Baking powder
- Baking soda
- Vegan butter - I recommend the Earth Balance vegan butter. Country Crock vegan butter also works well.
- Dairy free sour cream - I recommend the Forager brand, but you can also use plain dairy free yogurt.
Substitutions for Quick Gluten Free Biscuits
Substituting the Gluten Free Flour Mix
According to this reader feedback, King Arthur All Purpose GF Flour works well: "I tried this recipe tonight with King Arthur all-purpose gluten free flour. I didn't have any plain yogurt on hand, so I used about 7 oz. light cream. Divine! I'm so glad I came across this recipe! Thanks!"
Substituting the Xanthan Gum
Check out this list of 10 options for substituting xanthan gum for a gum replacement in the recipe.
Substituting the Baking Powder & Baking Soda
There is no substitute for the baking soda.
Substituting the Sugar
The sugar can be substituted with this sweetener, though the flavor is a bit sweeter. The sugar can also be cut down, but note that the sugar does not make the biscuits sweet.
Substituting the Salt
The salt can be omitted or reduced if you are following a low salt diet.
Substituting the Sour Cream
If using dairy free yogurt as a substitute for the sour cream, the yogurt will make the baked biscuits a darker color. As addressed in this post, on if sour cream is gluten free, always check your labels to make sure.
How to Make Gluten Free Biscuits: Step-by-Step
Step 1: Whisk together the flour mix, xanthan gum, baking powder, baking soda, sugar and salt in a large mixing bowl. Preheat the oven to 425F.
Step 2: If not already sliced, slice the cold butter and add to the mixture. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.
Step 3: Add the sour cream and gently mix until the dough is mostly together.
Step 4: Turn the dough out onto a piece of parchment paper, and roll to ¾ inch thickness.
Step 5: Cut the dough with a 2-inch biscuit cutter (or a tin can with the top and bottom removed).
Step 6: Place the biscuits 1 inch apart on a baking sheet lined with parchment paper.
Step 7: Bake the biscuits at 425F for 15 to 20 minutes. Move the baking sheet to the upper middle rack for the last 5 minutes to give them a golden color.
Step 8: Serve the biscuits warm with some butter! They're best enjoyed on the same day.
💭Pro Tips for this Easy Gluten Free Biscuit Recipe
1. Make sure the butter is very cold
While your flour should be at room temperature before starting, your butter should be very cold. I recommend freezing it for 10 minutes before using it in this recipe. If the butter is too warm, the tops of the biscuits will crack, which won't impact the taste, but they won't have that smooth top.
You definitely don't want to just take your sweet time while making these biscuits. Work quickly as you cut in the butter, mix everything, and roll out the dough so that the butter doesn't start to soften too much.
2. Using substitutes
I've found with gluten free and dairy free biscuits, vegan sour cream gives them the best rise and light texture. If you opt to use dairy free yogurt as a substitute, the baked biscuits will be a darker color.
3. Roll dough to ¾ inch tall
Roll out the dough on wax paper for a less sticky cleanup. The dough should be at least ¾ inch tall so that the biscuits will have the right height and body.
4. Move to the upper rack for the last 5 minutes
To get that lovely golden brown color on the tops of the biscuits, move them to the upper middle rack for the last 5 minutes of oven time. They'll be ready to come out when they reach that beautiful color!
5. Helpful tools
Here are a few tools that will help you make these biscuits:
6. Freezing biscuits
When working with frozen gluten free biscuits, the best way to serve them is a quick defrost in the microwave and then few minutes in a toaster oven. Microwave the frozen biscuit on high for 30 seconds, then place it on a rack in a toaster oven, set on 'toast.' An oven is another option - wrap a defrosted biscuit in foil and warm for 10 minutes at 350F.
Gluten Free Biscuits FAQs
The best method for storing these biscuits is a lot like storing these almond flour blackberry muffins, they can sit at room temperature for a few days in a sealed plastic bag. If you want to keep them for more than a few days, store them in the freezer. Freezing is the best way to keep the quality intact.
To serve these gluten free biscuits after freezing, defrost in the microwave for 30 seconds and place in a toaster oven to finish browning. Or you can wrap them in foil and bake in the oven at 350F for 10 minutes.
Good news, this biscuit dough can be made ahead of time. The dough can be mixed and then refrigerated for up to 3 days. When you're ready to make them, remove it from the refrigerator and roll as directed.
These biscuits are amazing just by themselves, but if you need some ideas for what to serve with them, here are a few options:
Butter or vegan butter
Sliced and spread with butter then sprinkled with cinnamon-sugar mixture and toasted for a few minutes
Making these breakfast sandwiches
Spread with peanut butter (and jelly!)
These strawberry shortcakes!
Other recipes you may like!
Gluten Free Biscuits Recipe (Dairy Free & Vegan!)
- 240 grams gluten free flour mix about 1 ¾ cup
- 1 teaspoon xanthan gum
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons sugar if you like a sweeter biscuit, add 1 teaspoon more
- 1 teaspoon salt
- 6 Tablespoons vegan butter very cold
- 1 cup dairy free sour cream
- Preheat oven to 425 degrees F.
- In a large mixing bowl, combine the flour mix, xanthan gum, baking powder, baking soda, sugar and salt and whisk to mix.
- Slice the very cold butter into chunks and add to the flour mix.
- Working quickly, cut in the butter with a pastry blender, until the mixture resembles coarse crumbs.
- Add in the dairy free sour cream and gently mix until the majority of the dough comes together. Turn the dough out onto a piece of plastic wrap and roll to ¾” thickness.
- Cut the dough using a 2" biscuit cutter. Place 1” apart on an ungreased baking sheet.
- Bake for 15-20 minutes.
- Move baking sheet to the upper middle oven rack the last 5 minutes of baking to get a darker shade.
- Unlike most gluten free baking recipes, the dairy free sour cream and vegan butter should be very cold.
- Work quickly to cut in the butter.
- Start preheating the oven at the beginning of the recipe so the cut biscuits can be placed right into the oven.
- Move the baking sheet up to the upper middle baking rack the last 5 minutes of baking to achieve a golden brown top.
- This recipe was developed with the gluten free flour here. I don't recommend substituting it.
- Use vegan butter like Earth Balance and dairy free sour cream like Forager.
- A quick roll with the rolling pin is all you'll need with these biscuits. Keep the dough at least ¾" - 1" thick.
- These biscuits also make great hearts and egg shapes!
- Alternatively, if you want round biscuits and you don’t have a biscuit cutter, use a tin can. Simply remove the top and bottoms of the can, stick it in some flour and use it as a biscuit cutter.
- Biscuits are best the same day they're made but also freeze very well. Defrost biscuits for 30 seconds in the microwave and then place in a toaster oven to finish browning. Alternatively, wrap in foil and place in the oven at 350 F for 10 minutes.