Printable Homemade Gluten-Free Bisquick Biscuits Recipe Card
With just 5 ingredients, this homemade gluten-free Bisquick biscuit recipe makes tender, light biscuits perfect for weekend breakfasts. It’s simple to follow and comes together in minutes.
Servings: 5 biscuits
Calories: 186kcal
Ingredients
- 1¾ cups Gluten-Free Bisquick baking mix about 228 grams
- 2 teaspoons arrowroot powder about 6 grams
- ½ teaspoon xanthan gum
- 6 Tablespoons vegan butter cold
- ¼ cup almond milk
Instructions
- Combine dry ingredients: In a medium-sized bowl, add the Bisquick baking mix, arrowroot powder, and xanthan gum and mix until well combined.
- Cut in the vegan butter: Cut cold vegan butter into small cubes and add to the dry mix with a pastry cutter, fork, or your fingers until the mixture has pea‑sized butter pieces.
- Add wet ingredients: Pour the almond milk into the bowl, and gently stir with a spatula or wooden spoon just until a shaggy dough comes together.
- Chill the dough: Wrap the dough in plastic wrap and chill for 10 minutes while the oven preheats.
- Prep and preheat Your Oven: Preheat the oven to about 400°F and line a baking sheet or lightly grease a pan.
- Shape the biscuits: Turn the dough out onto a lightly floured or parchment‑lined surface and gently pat it into a 1-inch-thick rectangle or circle.
- Cut the biscuit dough: Use a floured biscuit or cookie cutter to cut straight down without twisting. Press scraps together once and cut again to avoid overworking the dough.
- Bake and finish: Place biscuits on the baking sheet, preferably close together so they lean on each other for height. Bake for 18 minutes or until golden brown and firm to the touch.
- Cool: Let biscuits cool on the pan 5–10 minutes so they set slightly, then serve warm.
Notes
- Keep the dough moist but not sticky. If the dough feels dry and crumbly, add 1 tablespoon of almond milk at a time until it just holds together.
- Measure the gf Bisquick mix and other ingredients for desired results.
- Do not over‑mix, or biscuits will become tough and dense.
- Pat or lightly fold the dough rather than rolling it thin, so you preserve flaky layers and avoid flattening the steam pockets.
- Use very cold vegan butter.
- Cut straight down. Don’t twist the biscuit cutter, as twisting seals the edges and stops the biscuits from rising properly.
- Bake hot and watch the color. If the biscuits are pale, the oven might be running cool, or the milk is very low‑sugar.
Storage Notes
- Gluten-Free Bisquick biscuits firm up quickly when cooled, so serve them warm.
- You can slightly reheat at 30 to 60 seconds in the oven or toaster to restore tenderness.
- If you must store them, keep them in an airtight container at room temperature for 1 day. Beyond that, they are best frozen and reheated rather than left out.
Nutrition
Serving: 5Biscuits | Calories: 186kcal | Carbohydrates: 37g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 478mg | Potassium: 17mg | Fiber: 1g | Sugar: 3g | Vitamin A: 465IU | Calcium: 61mg
