Gluten Free Biscuits
A twist on my original biscuit recipe! This one deserves it’s spot on this blog, it is THAT good!
Gluten free biscuits are soft, fluffy baked pastries made without wheat flour, using gluten-free flour blends instead. They deliver the same buttery, flaky texture as traditional biscuits while being suitable for gluten-free diets.
The texture is a bit less crumbly because I used almond meal rather than flour. The main difference is the way the almonds are processed so the texture will be more coarse since almond meal is less processed than than almond flour.
Nothing to worry about. You can use meal or flour here in this recipe. The stores only had almond meal so I grabbed it and started in the kitchen! The base of this recipe is the same as the original but I just added more flavors. Super versatile so add or take away what you don’t like!
I use jarred sun-dried tomatoes for two reasons. One, if brings more flavor. Two, they don’t dry out. Use any many as you like, 1/4 cup would be max in this recipe.
Check out the video below to show you how quickly these come together:
I make these a lot with butter but you can sub olive oil if you like. Add your favorite seasonings and cheese to keep it simple for your next meal with these sensational biscuits!
If you love classic comfort bread recipes, try this Garlic Bread
Why You'll Love This Gluten Free Biscuits
- Light, fluffy, and tender texture
- Buttery flavor just like traditional biscuits
- Ready in under 30 minutes
- Perfect for breakfast or dinner sides
- Great for gluten-free diets
For another cozy side, try this Cornbread Dressing
Key Ingredients You'll Need
- 1/3 cup butter, melted
- 2 cups almond meal*
- 2 teaspoons baking powder
- Dash of salt
- 2 eggs, beaten
- 1/4 cup sun-dried tomatoes, chopped**
- 2 tablespoons capers, optional
- 1 1/2 teaspoon Italian seasoning
- 1/4 teaspoon oregano
- Fresh parsley
- Feta cheese crumbles
- Pizza cheese or mozzarella
How to Make Gluten Free Biscuits
- Pre-heat oven to 350 degrees F. Spray or line muffin pan needed for 8 biscuits.
- In a large bowl, melt your butter and add all the rest of your ingredients. Use as much parsley and cheeses as you like.
- Scoop out 8 even cups. Bake 11 minutes.
- Remove and allow to sit for 1 minute in pan. Remove and enjoy!
- Store left overs in zip lock bag in refrigerator. Freezer up to 1 month.
*Can use almond flour
**Up to 1/4 cup max. You can always use less!
Want to see these recipes in action? Follow Stacie on YouTube for step-by-step videos and even more kitchen secrets!
For another homemade bread recipe, try this Homemade Focaccia Bread
Stacie’s Tricks & Tips
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Use cold butter for flaky texture
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Do not overmix the dough
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Measure flour accurately
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Handle dough gently
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Bake at high heat for better rise
Shop my favorite non-stick bakeware essentials at Caraway Home and use my code STACIE to grab a discount on your new set.
For more baking techniques, explore
Frequently Asked Questions
What are gluten free biscuits made of?
Gluten free biscuits are made with gluten-free flour, butter, milk, baking powder, and salt, creating a soft and flaky texture without wheat.
Why are my gluten free biscuits dense?
They can become dense if too much flour is added or the dough is overmixed. Measuring carefully and mixing lightly helps keep them fluffy.
How do you make gluten free biscuits fluffy?
Use baking powder, keep ingredients cold, and avoid overmixing to achieve a light and airy texture.
Can I make gluten free biscuits dairy-free?
Yes, you can substitute butter with dairy-free alternatives and use plant-based milk like almond or oat milk.
Why don’t gluten free biscuits rise as much?
Without gluten, biscuits rely on leavening agents like baking powder. Using fresh baking powder helps improve rise.
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