Our herby and delicious Gluten Free Biscuits are light, fluffy, and the perfect side dish for any main dish! Made with real, simple ingredients and can be served with our homemade herbed butter for all the best flavor. The whole family is going to love them!
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 a family gathering, holiday table, or any other special occasion!
Looking for More Side Dish Recipes?
If you love holiday side dishes as much as we do, you definitely need to try our Jalapeño Cheddar Corn Casserole!
What You Will Need
- unsweetened almond milk & lemon juice – the lemon juice helps to turn the almond milk into more of a 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 – just a little bit for that added touch of sweetness!
- dried thyme leaves, dried tarragon leaves, garlic powder, & kosher salt – all the great dried herbs that give this herby biscuit their great flavor.
- butter – feel free to use regular butter or vegan butter in the biscuit recipe or as the base of the butter spread.
- minced garlic – provides so much great flavor and let’s be honest, everything is better with fresh garlic.
How To Make Gluten Free Biscuits
The first steps to making this easy recipe are to measure out all of the dry ingredients.
Cut in the very soft butter with a fork. Keep mixing until you get a nice crumbly texture.
Add the almond milk and lemon juice to a small bowl or measuring cup, let sit for about 5 minutes. Add the almond milk mixture to the flour/butter mixture to fully combine.
Use a rolling pin to roll out the dough to be 3/4-1″ thick. Use a cup or biscuit cutter to cut the dough into circles. Just push down and then back up. Make sure you do not twist when cutting, it will inhibit some of the rising when baking.
Continue this cutting process with all of the biscuit dough. Place on an ungreased baking sheet and bake for 8-12 minutes.
Be sure to let them fully cool and enjoy!
Best Ways To Serve 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 Oven Roast Turkey Breast, a Double Smoked Ham, or a Salt and Pepper Crusted Standing Rib Roast Recipe.
Storage & Freezer
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.
Other Gluten Free Recipes You Might Like
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Ingredients
Herby Gluten-Free Biscuits
- ¾ cup unsweetened almond milk
- 1 tablespoon lemon juice
- 2 cups gluten-free 1-to-1 baking flour
- 1 tablespoon coconut sugar
- 5 teaspoons baking powder
- 2 teaspoons dried thyme leaves
- 2 teaspoons dried tarragon
- 1 ½ teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ cup + 2 tablespoons butter, room temperature and cubed
Herbed Butter Spread:
- 6 tablespoons butter, room temperature
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried tarragon leaves
- 1 teaspoon garlic, minced
- pinch kosher salt
Instructions
- Prep: Preheat oven to 425℉.
- "Buttermilk": Add ¾ cup unsweetened almond milk and 1 tablespoon lemon juice to a small bowl; whisk to combine and set aside.
- Dry Ingredients: In a large bowl, add 2 cups gluten-free 1-to-1 baking flour, 1 tablespoon coconut sugar, 5 teaspoons baking powder, 2 teaspoons dried thyme leaves, 2 teaspoons dried tarragon, 1 ½ teaspoons kosher salt and ½ teaspoon garlic powder; stir to combine. Add ½ cup + 2 tablespoons butter and cut into the flour mixture with a fork or pastry cutter until crumbly.
- Combine: Add almond milk mixture to the dry ingredients; stir to combine. Use your hands to continue mixing the biscuit dough into a ball.
- Form Biscuits: Turn the dough onto a lightly floured surface and knead about 7-10 times. Use a rolling pin to roll out the dough until it's about ¾ – 1 inch thick (they don't raise too much).
- Bake: Place on an ungreased baking sheet. Bake in the preheated oven for 8-12 minutes, middle rack. Carefully remove, once golden brown, and let cool fully.
- Herbed Butter: In a small bowl, add 6 tablespoons butter, 1 teaspoon dried thyme leaves, 1 teaspoon dried tarragon leaves, 1 teaspoon garlic, and a pinch kosher salt. Use a fork to fully combine, set aside.
- Serve: Enjoy with a generous amount of the Herbed Butter Spread.
Notes
- Storage: make sure you individually wrap the gluten free biscuits and store at room temp for 1-2 days, 1 week in the fridge, and 3 months in the freezer.
- Nutrition info is only for the gluten free biscuits.
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