Easy Gluten Free Biscuits Recipe (deliciously dairy-free, too!)

Learn how to make gluten- and dairy-free drop biscuits in minutes. These biscuits are simple, tender, and a perfect side for dinner, lunch, or even breakfast.

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These gluten free biscuits are quick, flavorful, and versatile. Make them as a side for meals or enjoy them with gravy, jam, or your favorite spread.

From start to finish they take about 20 minutes, which makes them a great option when you need something fast and satisfying.

Want an easy, reliable biscuit recipe? You’re in the right place.

How to make gluten free biscuits step by step

Start by combining your gluten free flour blend, salt, and baking soda or baking powder in a mixing bowl or the bowl of a stand mixer.

Cut in your fat—refined coconut oil, cold butter, or vegan butter—until the mixture is crumbly. You can do this in one of two ways:

1. If you have a mixer, use the paddle attachment and mix on medium-low for about 1 minute.

2. If you’re mixing by hand, use a pastry cutter or two forks to “cut” the fat into the flour, breaking it down until the texture is coarse and crumbly.

Add your milk of choice—dairy or dairy-free—and stir just until combined. Avoid over-mixing the dough so the biscuits stay tender.

Drop spoonfuls of dough onto a prepared baking sheet, spacing them about 2 inches apart. Bake at high heat—425°F—to help the biscuits rise quickly and form a light interior with a golden exterior.

Bake for 12–15 minutes, depending on your oven, until the biscuits are golden and set. The high temperature creates steam that helps lift the biscuits while cooking them fast so the fat doesn’t cause spreading.

Gluten free biscuits without buttermilk

These biscuits don’t require buttermilk to be flavorful or tender. Plain milk works well and keeps the recipe quicker and simpler.

If you prefer dairy-free, neutral-tasting options like oat or cashew milk produce the best results.

How to make buttermilk gluten free biscuits

If you want to use buttermilk, simply substitute the same amount of milk with buttermilk.

No buttermilk on hand? Make a quick dairy or dairy-free version by adding 1 teaspoon of vinegar (white or apple cider) to the milk and letting it sit for 5 minutes before using.

Can you freeze homemade biscuits?

Yes—these biscuits freeze and reheat well, making them convenient to keep on hand for busy nights.

Freeze them on a silicone baking mat or parchment-lined sheet for a few hours until firm, then transfer the biscuits to an airtight freezer bag or container. They’ll stay fresh in the freezer for several weeks.

How to bake frozen biscuits

1. Preheat the oven to 425°F.
2. Place frozen biscuits on a baking sheet about 2 inches apart.
3. Bake 20–25 minutes, until golden and crisp.

To speed baking, thaw the biscuits first: let them sit on a baking sheet at room temperature for 1–2 hours or in the fridge overnight, then bake at 450°F for about 15 minutes.

Best flour to use for making biscuits

For reliable gluten free baking, use a blend of flours rather than a single flour. A balanced mix of whole grain flours, starches, and a binding component (like xanthan gum) helps mimic wheat’s structure and yields lighter biscuits.

If you make your own blend, include flours such as rice, sorghum, or millet paired with starches like tapioca or potato starch. If you prefer convenience, choose a reputable pre-made blend that lists whole grains near the top of the ingredient list and does not contain chickpea (garbanzo) flour, which can add an unwanted beany flavor and extra density.

Recommended store-bought blends tend to perform well for biscuits and other quick breads; choose one with whole grains listed early in the ingredient list.

I’m getting my chicken pot pie gravy ready—time to bake a quick batch of these biscuits.

Easy Gluten Free Biscuits (deliciously dairy-free, too!)

Yield:
10-12

Prep Time:
5 minutes

Cook Time:
12 minutes

Total Time:
17 minutes

How to make easy gluten free drop biscuits that are light, tender, and slightly flaky.

These gluten free biscuits are quick and delicious—an ideal side for many meals.

Ingredients

• 2 cups gluten free flour
• 3/4 teaspoon baking soda or 1 tablespoon baking powder
• 1/4 teaspoon salt
• Optional: 1 tablespoon coconut or cane sugar
• 1/4 cup softened refined coconut oil or 6 tablespoons cold butter
• 1 1/4 cup milk of choice (for dairy-free, oat or cashew milk works well)

Instructions

1. Preheat the oven to 450°F and line a baking sheet with a silicone mat or parchment paper.
2. In a large bowl or mixer, whisk together the gluten free flour blend, salt, and baking soda or baking powder.
3. Add the cold fat in chunks and work it into the flour until the mixture is coarse and crumbly.
4. If using a mixer, blend on medium-low for about 1 minute. If mixing by hand, use a pastry cutter or fork to cut the fat into the flour.
5. Stir in the milk until the dough just comes together. Do not over-mix.
6. Drop spoonfuls of dough onto the prepared sheet, spacing them about 2 inches apart.
7. Bake 12–14 minutes until golden brown. Let cool for 5 minutes before serving.

Did you make this recipe?

Leave a comment or share a photo on Instagram — I’d love to see how your biscuits turned out.