Gluten Free Biscuits – Herbed Gluten-Free Biscuit recipe with herbed butter spread is a delicious side dish for any meal!!
The BEST Gluten Free Biscuit Recipe
You HAVE to try these gluten free biscuits! They are packed with so many great flavors and have the perfect light and fluffy texture. Plus, we have included a recipe for the most amazing herbed butter spread to serve with them! A perfect side dish for any meal!
What You Will Need
- Herby Gluten Free Biscuits
- unsweetened almond milk & lemon juice – the lemon juice helps to turn the almond milk to be more like buttermilk.
- 1-to-1 gluten free flour – we love using Bob’s Red Mill 1-to-1 Gluten Free Flour for these biscuits!
- baking powder – this is what helps provide the light & fluffy texture.
- coconut sugar – provide a touch of sweetness!
- dried thyme leaves, dried tarragon leaves, garlic powder, & kosher salt – all the great herbs that give this herby biscuit their great flavor.
- butter – feel free to use regular butter or vegan butter.
- Herbed Butter Spread
- butter – the base and main player in this delicious herbed butter spread.
- minced garlic – provides so much great flavor and let’s be honest, everything is better with garlic.
- dried thyme leaves, dried tarragon leaves, & pinch of salt – a delicious combo of great herbs that bring all the flavor!
How To Store Homemade Biscuits
Any leftover biscuits can be wrapped individually and stored for about 1-2 days at room temperature and after that they can be moved to the fridge for about 1 week. You can also freeze biscuits. Make sure they are very tightly individually wrapped and you can keep them in the freezer for about 3 months.
What Should I Serve With Herbed Gluten Free Biscuits?
First, you HAVE to make the herbed butter spread in the recipe card below. It’s SO GOOD! Next, you could serve them with just about anything! We love making them on holidays with a Juicy Roast Turkey Breast, a Double Smoked Ham, or a Salt and Pepper Crusted Standing Rib Roast.
How To Make Gluten Free Biscuits
Step one – measure out the dry ingredients.
Step two – cut in the very soft butter with a fork.
Step three – keep mixing until you get a nice crumbly texture.
Step four – mix almond milk and lemon juice, let sit for about 5 minutes.
Step five – add the almond milk mixture to the flour/butter mixture to fully combine.
Step six – use a rolling pin to roll out the dough to be 3/4-1″ thick.
Step seven – use a cup or biscuit cutter to cut the dough into circles. Make sure you do not twist when cutting, it will inhibit some of the rising when baking.
Step eight – place on ungreased baking sheet and bake for 8-12 minutes.
Step nine – let them fully cool and enjoy!
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Other Recipes You Might Like
Gluten Free Strawberry Shortcake
Gluten Free Coffee Cake
Gluten Free Pie Crust
Gluten Free Cornbread Muffins
Gluten Free Biscuits
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
Gluten Free Biscuits – Herbed Gluten-Free Biscuit recipe with herbed butter spread is a delicious side dish for any meal!!
Ingredients
Herby Gluten-Free Biscuits
- 3/4 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 2 cup 1-to-1 gluten-free flour
- 1 tablespoon + 2 teaspoons baking powder
- 1 tablespoon coconut sugar
- 2 teaspoons dried thyme leaves
- 2 teaspoon dried tarragon
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 cup + 2 tablespoons butter, room temp and cubed
Herbed Butter Spread:
- 6 tablespoons butter, room temp
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried tarragon leaves
- 1 teaspoon garlic, minced
- pinch of salt
Instructions
- Preheat oven to 425 degrees F.
- Add unsweetened almond milk and lemon juice to a small bowl; whisk to combine and set aside.
- In a medium/large mixing bowl add flour, baking powder, coconut sugar, thyme, tarragon, salt and garlic powder; stir to combine.
- Add butter and cut into the flour with a fork until crumbly.
- Add almond milk mixture and stir to combine.
- Use your hands to continue mixing into a dough into a ball.
- Turn onto lightly floured surface and knead about 7-10 times.
- Roll until about 3/4 – 1 inch thick (they don’t raise too much).
- Place on ungreased baking sheet.
- Bake for 8-12 minutes, middle rack.
- Let cool fully.
- Serve with Herbed Butter Spread.
Herbed Butter Spread:
- Combine ingredients in a small bowl; stir to combine.
Notes
- Storing: make sure you individually wrap your gluten free biscuits and store at room temp for 1-2 days, 1 week in the fridge, and 3 months in the freezer.
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