Just 7 ingredients (all pantry staples!), these easy and yummy gluten-free biscuits take only 5 minutes to prep and 20 to bake! A perfect add to any meal!
Easy Gluten-Free Biscuits
Perfect soft and fluffy texture, tasty and satisfying.
Update March 25: Especially now, when we are “sheltered at home” and eating lots of the same types of foods/ ingredients, these biscuits are a great way to make an ordinary meal feel special!
Just 7 pantry staples, 5 minutes prep and 20 minutes baking!
Original Post…
Made these gluten-free biscuits last night for the first time in a long time and had to share!
In fact, I showed them on Instagram Stories and an overwhelming 96% of you asked for the recipe, so here it is!
This is actually a recipe from my grandmother.
She called them baking powder biscuits (for the obvious reason, they require a lot of baking powder!) and she made them whenever she needed something quick!
I love the original hand-written recipe card she gave me long ago.
She was correct, “These are so fast to make and one of the best!”
They require only 7 ingredients — all pantry staples.
All you need is:
all purpose flour (we used GF Jules – affiliate link)
baking powder
salt
a little sugar
milk
1 egg
and a touch of butter.
You may note that my Grandmother did not use egg but when we started making these gluten-free we felt the egg was necessary to get the soft and fluffy texture.
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here.
Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the Easy Gluten-free Biscuits…
They come together quickly!
You literally throw all the ingredients in one bowl and mix it up until well combined.
Then drop the batter into 6 biscuits on a baking sheet and bake!
In 20 minutes you have a warm, bready biscuit!
Just look at this texture!
Best served warm, it’s extra yummy served with butter, honey or jam.
Just 7 ingredients (all pantry staples!), these gluten-free biscuits take just 5 minutes to prep and after 20 minutes you can be enjoying a warm, bready biscuit! Recipe from my grandmother, made with gluten-free flour. Best served warm.
Prep Time5mins
Cook Time20mins
Total Time25mins
Course: Sides, Muffins, Breads, Biscuits
Cuisine: Gluten-Free, Vegetarian
Servings: 6biscuits
Author: Healthy Gluten-free Family
Ingredients
2cupsgluten-free all purpose flourwe used GF Jules- affiliate link
4teaspoonsbaking powder
1/4teaspoonsalt
1tablespoonsugar
1cupmilk
1egg
2tablespoonsmelted butter
Instructions
Preheat oven 400 degrees F and line a baking sheet with parchment paper.
In a large bowl, blend all ingredients until well combined (I use a stand mixer to do this)
Scoop 6 large spoonfuls batter onto baking sheet gently forming a biscuit shape as need.
Bake 20 minutes or until cake tester comes out clean. If at 20 minutes, tops are crisp but you want to cook the center an extra few minutes, gently cover with foil and bake additional 5 minutes.
Serve immediately and enjoy!
Enjoy plain, with butter or honey or jam!
If you have extra, store at room temperature for a day but heat up before serving.
Great questions! I know dairy free Earth Balance will work because I use that interchangeably with butter all the time. As for a dairy free milk, it might change the flavor a bit so I would use your favorite dairy free alternative and give it a try! Texture-wise it will be great, it’s the flavor that will shift a bit. Let me know if you make them.
I just made these! Well first I tried it with almond flour, egg substitute and almond milk. They turned out flat so then I used regular flour and the egg substitute and almond milk (and all other ingredients you mentioned) and they turned out well! Thanks for the recipe as always!!
Yes! All purpose flour and almond flour are not generally interchangeable so I am so happy you tried them with the all purpose flour and love them! And thanks for letting me know they worked with egg substitute!
Made these this morning! I used vanilla oatmeal milk instead because that’s what I had in the fridge. They were yummy! I served them with breakfast for my kids on our snow day and I had one with soup for dinner!
Made these the second I saw them on instagram and boy were they Devine!! They were super easy to make and the were devoured that night by my husband! We call them scones here in Australia and traditionally we eat them with jam and cream but just a little jam on top and they were scrumptious! Thank you for sharing your grandmothers recipe. Another winner Karen xx
FIVE STARS ⭐️ (my phone won’t let me select the). As usual, your recipes are no fail, exactly as described. These biscuits were easy, so fluffy, and delish, my non gf family gobbled them up. Thank you for putting out quality recipes. I love having pictures and videos to see texture cues along the way too! ❤️
Thank you!! I appreciate your kind words and happy you love the biscuits! And happy you love the videos! I’m trying to figure out how to get them on the website too!
My entire family loved these! Including my newly gfree and often resentful of it 8-yo daughter, my picky 5-yo son and my husband who is always a little wary of gluten free bread products. And I loved how easy they were. Thank you so much! I promised my daughter I’d make them at least once a week. (Also, I have been diagnosed Celiac for four years and these were the most delicious bread product I’ve made!!)
WOW!! Just made these for my hubby for Father’s Day breakfast! He hasn’t had a biscuit in years. A hit with the whole family. Thank you for another fantastic recipe!
These biscuits are delicious and easy to make! I used Bob’s Red Mill GF 1-to-1 flour, used less sugar, added garlic powder and dry parsley and added 1 tbsp of lemon juice to my milk (total of 1 Cup liquid) to make it more like buttermilk. I made a gluten-free chicken pot pie filling with gravy and put it in a baking dish. I spooned the biscuit dough onto the top and baked according to your instructions. It was SO yummy! My gluten-eating family loved it. I’ll have to try these with GF sausage gravy next.
These were so good. I used King Arthur Measure For Measure Gluten free flour and followed the recipe exactly. So quick and easy to throw together. They taste great and the texture was awesome. My whole family loved them. This recipe Is a keeper! .
Fantastic! You are the Ina Garten of healthy, gluten free cooking and baking! As with Ina’s recipes, I know that if I like the flavor profile your recipe is going to be dependable and delicious!
I can say with certainty that I have not had a such a fantastic biscuit since being diagnosed in 2011! WOW…… this was a quick and simple recipe to make and turned out absolutely amazing!
I used Cup 4 Cup, as that’s what I had in my pantry. My husband agreed, after years of sad, failed attempts at biscuits, that this one was clearly a winner….Finally, a biscuit we can enjoy.
I must agree with Heather’s comment, you are definitely the GF Ina Garten! I’ve made a few of your recipes now, and like Ina, they are obviously tested to perfection before being published.
Thanks so much, Karen!
Hi Karen,
I did not use hand mixer ,but my Swedish whisk.GF flour and followed directions. They were wonderfully flat and delicious. Suggestions please? How wonderful to have hand written recipe.
Cheers,
Elizabeth
Hi
Just made these and they didn’t bake properly inside. One of the previous reviewers wrote she used almond milk. I did the same. I used Earth Balance butter. Do you think that’s why they didn’t bake properly?
I added some herbs to make it savoury (no cheese). Would appreciate your opinion.
Thanks!
Hi! Sorry that happened to you! I haven’t made them with almond milk but have made them with Earth Balance so unless the milk was particularly heavy, I can’t imagine that was the issue… A few thoughts… was your baking powder “new/ fresh enough”? Is your oven properly calibrated/ working with other baking? I tend to bake breads/ biscuits on the middle shelf in my oven. Did you double check all your measurements? Finally,sometimes, for no apparent reason, gluten-free breads more than others take longer to bake in the center — I haven’t experienced that with these biscuits, but if that ever happens, you can loosely cover with foil so that the tops don’t burn but the inside continues to cook.
Hi there! Just made these last night. I followed the recipe exactly and the texture came out all wrong. When I blended the ingredients it looked like cake batter. The batter was runny and once they were cooked they were smooth on top. I feel like it must have been something I did wrong on my end but can’t figure out what! Any thoughts?? Thanks!
I use vegan margarine and soy milk and these turned out perfectly! Also added some vegan cheese. Haven’t tried a recipe yet from Karen that was not divine. I appreciate the detailed instructions.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...
Could you substitute butter for dairy free earths balance? And milk for almond or cashew?
Great questions! I know dairy free Earth Balance will work because I use that interchangeably with butter all the time. As for a dairy free milk, it might change the flavor a bit so I would use your favorite dairy free alternative and give it a try! Texture-wise it will be great, it’s the flavor that will shift a bit. Let me know if you make them.
I’ve been dying for a good biscuit since I found out I was celiac. These were super easy and hit the spot!
Yay! So happy you loved them! Thank you!
I just made these! Well first I tried it with almond flour, egg substitute and almond milk. They turned out flat so then I used regular flour and the egg substitute and almond milk (and all other ingredients you mentioned) and they turned out well! Thanks for the recipe as always!!
Yes! All purpose flour and almond flour are not generally interchangeable so I am so happy you tried them with the all purpose flour and love them! And thanks for letting me know they worked with egg substitute!
Made these this morning! I used vanilla oatmeal milk instead because that’s what I had in the fridge. They were yummy! I served them with breakfast for my kids on our snow day and I had one with soup for dinner!
Happy you loved them! And glad to hear they worked well with oatmeal milk! Thanks for sharing!
These were SO easy to make and came out perfect!! So fluffy I can’t believe it! They taste amazing and my family loves them with butter and jam
Thank you!! So happy you love them! I love them with butter and honey or jam too!
Made these the second I saw them on instagram and boy were they Devine!! They were super easy to make and the were devoured that night by my husband! We call them scones here in Australia and traditionally we eat them with jam and cream but just a little jam on top and they were scrumptious! Thank you for sharing your grandmothers recipe. Another winner Karen xx
Thank you!! They are wonderful with jam and cream! We’ve made them several times in recent weeks ourselves!
They look amazing! Can you sub olive oil for butter?
Thanks!
Great question! I’ve never done that but since the butter is melted, it should work…. lmk if you try.
These were so yummy and very easy to make. Thank you for another great recipe.
Thank you!! So happy you love them too!
FIVE STARS ⭐️ (my phone won’t let me select the). As usual, your recipes are no fail, exactly as described. These biscuits were easy, so fluffy, and delish, my non gf family gobbled them up. Thank you for putting out quality recipes. I love having pictures and videos to see texture cues along the way too! ❤️
Thank you!! I appreciate your kind words and happy you love the biscuits! And happy you love the videos! I’m trying to figure out how to get them on the website too!
My entire family loved these! Including my newly gfree and often resentful of it 8-yo daughter, my picky 5-yo son and my husband who is always a little wary of gluten free bread products. And I loved how easy they were. Thank you so much! I promised my daughter I’d make them at least once a week. (Also, I have been diagnosed Celiac for four years and these were the most delicious bread product I’ve made!!)
Aw, this just made my day! So happy everyone in your family loves them! Thank you!!
These have become a staple for my family. They are easy to make and come out perfect every time.
Makes me so happy that your family is enjoying them as much as we are!
made these with bobs red mill 1-1 baking flour and almond milk and they came out great! So fluffy and light! Reminds me of chick-fil-a biscuit!
Thank you!! Happy you love them!
WOW!! Just made these for my hubby for Father’s Day breakfast! He hasn’t had a biscuit in years. A hit with the whole family. Thank you for another fantastic recipe!
Aw, this just made my day! So happy he loved them! Thanks for sharing!
These biscuits are delicious and easy to make! I used Bob’s Red Mill GF 1-to-1 flour, used less sugar, added garlic powder and dry parsley and added 1 tbsp of lemon juice to my milk (total of 1 Cup liquid) to make it more like buttermilk. I made a gluten-free chicken pot pie filling with gravy and put it in a baking dish. I spooned the biscuit dough onto the top and baked according to your instructions. It was SO yummy! My gluten-eating family loved it. I’ll have to try these with GF sausage gravy next.
These were so good. I used King Arthur Measure For Measure Gluten free flour and followed the recipe exactly. So quick and easy to throw together. They taste great and the texture was awesome. My whole family loved them. This recipe Is a keeper! .
Fantastic! You are the Ina Garten of healthy, gluten free cooking and baking! As with Ina’s recipes, I know that if I like the flavor profile your recipe is going to be dependable and delicious!
That is the most wonderful compliment! Thank you so much!!
I can say with certainty that I have not had a such a fantastic biscuit since being diagnosed in 2011! WOW…… this was a quick and simple recipe to make and turned out absolutely amazing!
I used Cup 4 Cup, as that’s what I had in my pantry. My husband agreed, after years of sad, failed attempts at biscuits, that this one was clearly a winner….Finally, a biscuit we can enjoy.
I must agree with Heather’s comment, you are definitely the GF Ina Garten! I’ve made a few of your recipes now, and like Ina, they are obviously tested to perfection before being published.
Thanks so much, Karen!
Thank you SO much! So happy you loved them! And I really appreciate your sweet comment — such an amazing compliment!
I made these tonight and they are very good!! I used a different 1 for 1 flour brand because I haven’t tried the GF Jules.
So happy you enjoyed them! Thank you!
Hi Karen,
I did not use hand mixer ,but my Swedish whisk.GF flour and followed directions. They were wonderfully flat and delicious. Suggestions please? How wonderful to have hand written recipe.
Cheers,
Elizabeth
Thank you so much! My grandmother would love that you mixed them my hand!
Hi
Just made these and they didn’t bake properly inside. One of the previous reviewers wrote she used almond milk. I did the same. I used Earth Balance butter. Do you think that’s why they didn’t bake properly?
I added some herbs to make it savoury (no cheese). Would appreciate your opinion.
Thanks!
Hi! Sorry that happened to you! I haven’t made them with almond milk but have made them with Earth Balance so unless the milk was particularly heavy, I can’t imagine that was the issue… A few thoughts… was your baking powder “new/ fresh enough”? Is your oven properly calibrated/ working with other baking? I tend to bake breads/ biscuits on the middle shelf in my oven. Did you double check all your measurements? Finally,sometimes, for no apparent reason, gluten-free breads more than others take longer to bake in the center — I haven’t experienced that with these biscuits, but if that ever happens, you can loosely cover with foil so that the tops don’t burn but the inside continues to cook.
I’ve made these biscuits three times already always adding a nee flavor to it. It quickly became a family favorite.
So happy you love them as much as we do! We have been making the on repeat lately too!
Hi there! Just made these last night. I followed the recipe exactly and the texture came out all wrong. When I blended the ingredients it looked like cake batter. The batter was runny and once they were cooked they were smooth on top. I feel like it must have been something I did wrong on my end but can’t figure out what! Any thoughts?? Thanks!
I have no idea… it is a very thick batter… could you have accidentally used too much milk or not enough flour?
Hi! Thanks for sharing your recipe. Do you think these would work as drop dumplings? How long would you boil them if so.
Thank you!
I use vegan margarine and soy milk and these turned out perfectly! Also added some vegan cheese. Haven’t tried a recipe yet from Karen that was not divine. I appreciate the detailed instructions.
Thank you so much! Happy you love them! And thanks for sharing your mix of ingredients!