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Recipes > Easy Gluten Free Biscuits

Easy Gluten Free Biscuits

These Easy Gluten-Free Biscuits are light, buttery, and perfect for anyone avoiding gluten. Made with a simple blend of gluten-free ingredients, they offer a soft, fluffy texture that pairs well with both sweet and savory toppings. Quick to prepare and bake, they’re a great addition to any meal.

Prep

5 mins

Bake

15 mins

Total

20 mins

Yield

2 biscuits

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Ingredients

  • Gluten Free 1-to-1 Baking Flour 100501 1/2 cup
  • Baking Powder 67912 1 tsp
  • Salt – 1/4 tsp
  • Vinegar – 1 Tbsp
  • Egg – 1 pc
  • Egg White – 1 pc
  • Egg Yolk (beaten) – 1 pc

Featured Products

GF ALL PURPOSE FLOUR 22OZ (#100499)

GF ALL PURPOSE FLOUR 22OZ (#100499)

$10.70 $8.56

BAKING POWDER 100G (#62712)

BAKING POWDER 100G (#62712)

$2.50 $2.00

FINE SEA SALT 500G (#58413)

FINE SEA SALT 500G (#58413)

$3.60 $2.88

WHITE VINEGAR 2L (#81268)

WHITE VINEGAR 2L (#81268)

$7.40 $5.92

Instructions

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  1. Preheat the oven to 400°F. Liberally spray a cast iron skillet with pan spray (any pan will work, but the skillet makes it brown well on the bottom).
  2. In a large mixing bowl, whisk together the 1-to-1 flour, baking powder, and salt.
  3. Next, add the vinegar, egg, and egg white to the flour mixture. Stir to combine. The dough will hold its shape, but will still be slightly sticky.
  4. Separate the dough into two biscuits, brush with egg yolk, and bake for 15 minutes, until golden brown.
  5. Serve warm.

Tips

1. Use a Reliable Gluten-Free Flour Blend

  1. Choose a high-quality, pre-mixed gluten-free flour blend that includes xanthan gum or guar gum. These ingredients help bind the dough and mimic the texture of regular flour.

2. Keep Ingredients Cold

  1. Use cold butter, shortening, or a plant-based alternative. Cold fats create flaky layers in biscuits.
  2. Chill your flour mixture and any liquids beforehand for better results.

3. Don’t Overmix

  1. Mix the ingredients just until combined. Overmixing can make the biscuits dense and tough.

4. Add Moisture Carefully

  1. Gluten-free flours tend to absorb more liquid, so add your milk or buttermilk gradually until the dough comes together.

Education

Baking School

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Shop This Recipe

FINE SEA SALT 500G (#58413)

3.60

BAKING POWDER 100G (#62712)

2.50

WHITE VINEGAR 2L (#81268)

7.40

GF ALL PURPOSE FLOUR 22OZ (#100499)

10.70

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