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Gluten Free Biscuits

Light, fluffy, and flaky, these gluten-free biscuits are easy to make and perfect for any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 biscuits
Course: Breakfast, Snack
Cuisine: Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free flour blend Choose a blend with a good mix of starches and flours.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/4 cup butter, cold and cubed Chill for flaky layers.
  • 3/4 cup milk (or dairy-free alternative) Almond or oat milk can be used for a vegan option.
  • 1 tablespoon honey (optional) Add for a hint of sweetness.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, whisk together the gluten-free flour blend, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the milk and honey (if using) until just combined.
  5. Turn the dough out onto a floured surface and gently knead a few times.
Baking
  1. Roll out the dough to about 1 inch thick and cut out biscuits with a cookie cutter.
  2. Place on a baking sheet and bake for 15-20 minutes or until golden brown.
Serving
  1. Serve warm, perfect for breakfast sandwiches or on their own.

Notes

Store in an airtight container in the fridge for up to 3 days. Can be frozen for about a month. Reheat in the oven or microwave.