I have a yummy gluten free buttermilk biscuits recipe — so many light and flaky layers of biscuity goodness — perhaps you’ve tried it? But it does call for several ingredients and folding method with extra steps that sometimes is just enough to make folks think twice about trying it.
Maybe it’s too difficult? (It’s not!) But it got me thinking that I should also offer an easy gluten free biscuits recipe for those times when you just crave a great biscuit RIGHT NOW.
Perhaps you don’t have any extra ingredients for my buttermilk biscuits recipe. Perhaps you don’t have any extra time. Perhaps you’ve never made biscuits before, or never made gluten free biscuits before!
So where my other biscuit recipe is super flaky, this one is super fluffy! And super fast to whip up in just 20 minutes!
Both can be made dairy-free, of course, and this one can be rolled and cut like traditional biscuits OR you can simply drop them onto a parchment-lined baking sheet like old fashioned drop biscuits for even easier, quicker biscuit rewards. I give you options in the recipe for making them vegan, as well.
You can even stir in handfuls of your favorite cheddar cheese (or dairy-free cheese) and turn these into savory cheddar biscuits for a different spin on the biscuit your whole family will come to love.
This traditional baking powder biscuit is so much like your grandma’s recipe, you’ll be tasting yummy memories in no time. And don’t forget biscuits aren’t just for breakfast, so keep this recipe handy!
Time to make the biscuits!
Now you have so many options the only problem will be which gluten free biscuit to make when? Be sure to let me know what you decided in the comments, and if you love them, please leave a 5-star review!
Easy Gluten Free Biscuits
Easy Gluten Free Biscuits
Light and fluffy gluten free biscuits, ready in under 20 minutes!
Ingredients
- 2 cups (270 grams) gfJules Gluten Free All Purpose Flour OR 220 grams gfJules grain-free Nada Flour**
- 4 tsp. baking powder
- 1/4 tsp. salt (optional, especially if using salted butter)
- 1 Tbs. sugar
- 1/4 cup (4 Tbs). butter, vegan butter OR coconut oil
- 1 egg or substitute like 3 Tbs. aquafaba
- 3/4 cup full fat (at least 10 grams) canned coconut milk OR whole milk or half & half*
Instructions
Prepare a baking sheet by lining with parchment paper and set aside.
Preheat oven to 400F.
Whisk all dry ingredients together in a bowl and add butter/vegan butter or coconut oil in small pieces. Cut in with a pastry cutter or use the paddle attachment on a stand mixer, mixing just until the dry mix is pebbly.
Whisk egg, if using, and stir into dry ingredient bowl with milk using a fork, mixing until a dough is formed, but no longer. Particularly if using an egg sub, be sure the dough is not dry or crumbly at this stage; it should hold together well and not crack. If it's too dry, add extra milk by the tablespoon until it holds together well.
Either scoop out onto prepared baking sheet for drop biscuits or turn dough out onto a clean counter or pastry mat dusted with gfJules Flour and pat to 3/4-1 - inch thick. Cut using biscuit cutters by cutting straight down -- do not twist the cutter. Place biscuits on prepared baking sheet.
If making cheese biscuits, add 1-2 tablespoons (to your taste) of cheddar cheese shreds to each biscuit in your hands and press together to mix, then press out and cut or drop biscuits onto baking sheet.
Brush the top of each biscuit with more coconut milk or melted butter before baking.
Place the pan on an upper rack close to, but not the closest to the top of the oven. Bake for 8 minutes. If the biscuits have not browned to your liking, you can use the broil feature for the last 1-2 minutes, but monitor closely to ensure they do not burn.
Notes
*These gluten free biscuits can be made with lower fat milks and non-dairy milks, but for best results, use higher fat canned coconut milk. See photos above recipe card to see the difference in the lightness and rise of the biscuits when using both egg and higher fat milk.
**gfJules grain-free Nada Flour is available in the shop here: https://shop.gfjules.com/products/gfjules-nada-flour
Nutrition Information
Yield 9 Serving Size 1Amount Per Serving Calories 139Total Fat 13gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 3gCholesterol 36mgSodium 344mgCarbohydrates 4gFiber 0gSugar 3gProtein 2g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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Best biscuits i’ve had in a long time!!!
Love Gfjules flour!!
They look fantastic and fluffy, Lynne! So glad you have great gluten free biscuits in your life! (Thanks for sharing the pic!)
~jules
Do these dry out by the next day? How do you store these & the breads?
Hi Sandy, baked goods made with my gfJules Flours don’t dry out like most gluten free ones do. They should stay soft for you for a few days if you store them at room temp (not the refrigerator) in a sealed container. Enjoy!
~jules
Can these delicious biscuits be frozen before baking? Changes/additions to recipe?
Hi Emily, I have not frozen them before baking, but I have frozen them after baking and gently reheated them afterwards — they turned out just fine that way!
~jules
looking forward to making these biscuits though
your total time should be 18 minutes not 8 minutes. as you have 10 minutes prep and 8 minutes cook which totals up to 18 minutes total time
That’s so odd, Connie! I don’t know why the recipe card isn’t adding the times, and I can’t seem to fix it!! Thanks for pointing that out, though!! Enjoy the biscuits (in about 18 minutes – LOL)!!!
~jules
I made these biscuits today and they were a hit! Unfortunately they did not rise as high as I expected, but the taste was delicious. I did use the egg and ghee, but substituted in goat milk because my family cannot do cow dairy and are also allergic to coconut. What other milk would be a good substitute to get them to raise and be less dense?
Hi Maryann, I’m so glad that they tasted good! Can your family do cashew or almonds? A combo of equal parts goat milk and cashew or almond cream might work out better. Otherwise pureeing silken tofu and thinning it with some goat milk might also help. You’re looking to increase the fat content and creaminess of this ingredient above what goat milk alone could offer. You can also increase the baking powder a smidge and simply try drop biscuits since you know you like the taste of the recipe. Hopefully one of these options will work for you!
~jules
I made these biscuits today and they were amazing! This was my first use of the GFJules flour and I loved the light feel of the biscuit, which I made with goat milk keifer and shredded goat cheddar.
Oh my gosh, Donna! They sound amazing with that keffir and goat cheddar!!! So glad you loved this gluten free biscuit recipe!!!
~jules
can buttermilk be substituted for the coconut milk/or half & half? I have a container of liquid buttermilk I would like to use for something…
Hi Pamela, the buttermilk should be a great sub as long as it’s not low fat. Enjoy!
~jules
These turned out perfect! Thank you for an easy & tasty biscuit recipe (I’ve tried several over the years). Out of curiosity, why did you recommend the broiler option vs using the convection setting the last few minutes (like you did on the cobbler recipe)?
Hi Emily, I recommended the broiler option to brown the tops because a lot of people don’t have a convection setting on their ovens. Just trying to make it more accessible for more people! So glad you loved this easy gluten free biscuits recipe!! Thanks so much for taking the time to leave me a message and let me know!!!
~jules
While I haven’t tried these yet, they look so great. You must have a great time staging your creations for your photos! I love how you use props to get the best backdrop for your foods!
Thanks Mary Ellen, I have had to become something of a food stylist since there’s no one else around to do it for me, but my forte is definitely in the baking, not the styling or the photography! I hope you get to try these easy gluten free biscuits soon — they were so good (to eat after the photos, of course!) 😉
~jules
I’m always confused when a recipe calls for coconut milk. Does that mean only the solid portion (when removed from the refrigerator) or the liquid and solid parts recombined? I have seen recipes calling for both approaches. It would be less confusing to me if recipes called for “coconut milk solids”. Thanks for all the recipes you share, Jules!
Understood, Gail! Where recipes call for only the solid portion, they should say so or should say skimmed off the top. In this case, it’s the whole combined milk product, so shake the can first. It should be a “milk” that contains at least 10g fat as a liquid. In my recipes I always indicate if you are to just use the solid portion on the top or if you should refrigerate the can overnight or you are NOT to shake the can first. Otherwise, assume that it should be treated as a combined milk from the can. Hope that clears it up!! Enjoy the recipe!
~jules