clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a pile of gluten free biscuits

How to Make the Best Gluten Free Biscuits Recipe

  • Author: Lindsay Cotter
  • Total Time: 55 minutes
  • Yield: 7-9 biscuits 1x
  • Diet: Gluten Free


These gluten free biscuits are fluffy, flaky, and delicious for an allergy-friendly addition to your favorite breakfasts, casseroles, and more!


Units Scale
  • 2 1/3 cups all purpose gluten free flour (290 – 300 g) *
  • 1 1/2 Tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/8 teaspoon xanthan gum (See notes)
  • 2 teaspoons raw sugar or honey
  • 6 Tablespoons cold butter *
  • 1 cup cold buttermilk plus extra for brushing
  • 1 large egg (See notes for egg-free option)


  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and sugar. 
  2. Grate the cold butter into the flour, and using two hands, gently combine the batter.
  3. Make a well in the center of the mixture. Whisk the egg into 1 cup (240ml) of buttermilk. Pour the egg and buttermilk mixture into the well of dry flour.
  4. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough!
  5. Place the dough on a floured work surface or parchment paper. The dough will be sticky at first but should come together with the added flour. 
  6. With well-floured hands, gently form the dough into a ball. *Note, depending on the brand of flour you use, you may need to work more flour into dough in order to roll into a ball . Dust the top of the dough with a tablespoon of flour, and gently roll it out into a rectangle about 7 inches wide.
  7. Cut the dough horizontally into 3 even sections. Stack each section on top of the other. Firmly press the sections together. Repeat the process by cutting, stacking, and pressing the dough together once more.
  8. Roll the dough into a rectangle about 1/2″ thick. 
  9. Using a 3-inch biscuit or cookie cutter, cut out the biscuits.*
  10. Place the biscuits onto a lined baking sheet, cover them with cling film, and place them in the freezer for 10 minutes. Meanwhile, preheat the oven to 425° Fahrenheit.
  11. Once the dough has chilled, place the biscuits on the baking sheet slightly touching each other.
  12. Brush the tops of the biscuits with extra buttermilk or whisked egg.
  13. Bake the biscuits for 15-20 minutes at 425° Fahrenheit. Check their progress at 15-minutes to see if the biscuits are rising and golden. Baking times vary depending on the type of oven being used.
  14. Serve warm or store in an airtight container for later. 


  • For egg free biscuits skip adding the egg, and mix 1/4 teaspoon cream of tartar in with the dry flour batter instead.
  • If your flour doesn’t already include xanthan gum, add 1/4 teaspoon vs 1/8 teaspoon.
  • Extra flakey Tip! Freeze the butter, and use a cheese grater to grate the butter into the flour.
  • Prep Time: 15 minutes
  • chill time: 10 minutes
  • Cook Time: 15-20 minutes
  • Category: breads
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 biscuit
  • Calories: 243
  • Sugar: 2.6 g
  • Sodium: 333.9 mg
  • Fat: 10.6 g
  • Saturated Fat: 5.9 g
  • Carbohydrates: 31 g
  • Fiber: 4.4 g
  • Protein: 5.9 g
  • Cholesterol: 70.6 mg

Keywords: bread, biscuits, gluten free, egg free, vegan, dairy free, kid friendly