gluten free biscuits

Fluffy vegan biscuits made with the perfect blend of gluten-free flours for the ultimate tender, buttery biscuit! Just 30 minutes and 1 bowl required!

Fluffy Vegan Gluten-Free Biscuits

potato starch ((NOT potato flour))

almond flour

cornstarch ((or try subbing arrowroot to keep grain-free))

tsp sea salt

tsp baking powder

Tbsp organic cane sugar

yeast ((optional))

butter

light coconut milk ((canned, not carton))

Preheat oven to 400 degrees F (204 C) and set out a baking sheet. To a large mixing bowl, add potato starch (not flour), almond flour, cornstarch, sea salt, baking powder, cane sugar, and nutritional yeast (optional) and whisk to combine.

Add vegan butter and use a pastry cutter, whisk, or fork to "cut" the oil into the flour until small bits remain (see photo). (We tried using coconut oil and while it did work, vegan butter yields a much fluffier, more tender, flavorful biscuit).

Add the light coconut milk to the dry mixture and gently stir with a spoon to combine. You're looking for a semi-sticky dough and you may not use all of the coconut milk. If it looks too wet, compensate with 1-2 Tbsp at a time of almond flour or potato starch. Add more coconut milk if it is too crumbly.&nbsp;

Transfer your dough onto a well (gluten-free) floured surface and dust the top with a little potato starch or almond flour. Handling as little as possible, form into a 1-inch-thick disc with your hands (these biscuits don’t puff up as much as their gluten-containing cousins, so only push the dough down as much as you desire them to be thick).

Then, using a well-floured biscuit cutter, small cookie cutter, or narrow drinking glass, cut out biscuits and transfer carefully to a baking sheet with a spatula. Arrange the biscuits so they are close but not touching - see photo).

Continue, reforming dough as needed, until all of the dough is used (as the recipe is written, about 12-14 small biscuits or 6-8 medium biscuits). Brush the tops of the biscuits with melted vegan butter (optional).

Bake for 14-18 minutes or until they look dry and fluffy. Watch carefully and be sure not to burn. Remove biscuits from oven and let rest on pan for 10 minutes. Then transfer to a serving plate. Warm or room temperature is best for serving.

Best when fresh. Store leftover biscuits covered at room temperature for 3-4 days or in the freezer up to 1 month. Reheat in a 350 degree F (176 F) oven. These would go well with vegan gravy, and are especially delicious with a little vegan butter and jam or compote!

https://www.youtube.com/watch?v=deDkCdL9fCI

Fluffy vegan biscuits made with the perfect blend of gluten-free flours for the ultimate tender, buttery biscuit! Just 30 minutes and 1 bowl required!

Full Recipe: https://minimalistbaker.com/easy-vegan-gluten-free-biscuits/

Soft, flaky biscuits are believed to be a pre-Civil War Southern creation. And because flour was expensive back then, they were enjoyed as a special treat on Sundays. The concept may have been inspired by British biscuits which were more like a thin cookie or cracker.

Our recipe resembles the Southern version, but is our gluten-free, plant-based take on this delicious, buttery creation.
 
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Easy Vegan Gluten-Free Biscuits | Minimalist Baker Recipes

A cheesy vegan biscuit covered in vegan garlic butter.  Just like the biscuits from Red Lobster.  Make them with wheat flour or gluten-free.

Vegan Red Lobster Cheddar Bay Biscuits

gluten-free Bisquick (or regular Bisquick if not gluten-free)

soy milk (or any plain plant-based milk)

vegan cheese (shredded)

vegan butter (melted)

tsp parsley

tsp garlic salt

tsp Old Bay Seasoning ((optional))

Start by pre-heating the oven to 450°F (230°C).

Then simply place a cup of vegan Bisquick in a mixing bowl and add ½ cup of vegan shredded cheddar cheese and stir.

Pour in 1/3 cup of PLAIN soy milk or other plant-based milk and mix with a fork, just enough to combine the ingredients. (don’t over stir).

Drop about 1/3 cup scoops of biscuit dough onto an ungreased cookie sheet.

Bake for 8-11 minutes until slightly golden and dry.

While the biscuits are cooking, mix together ¼ cup of melted vegan butter, a tsp of parsley, ¼ tsp. garlic salt and 1/8 tsp. of Old Bay Seasoning.

Take the biscuits out of the oven.  Place them one at a time in the bowl of garlic butter to coat them completely.  Serve warm.

These amazing gluten free biscuits tick every single box: they’re soft, flaky and buttery, rise beautifully in the oven, and are also super easy to make. They’re everything a buttermilk biscuit should be and you couldn’t possibly guess that they’re gluten free!

Extra Flaky Gluten Free Buttermilk Biscuits

½ tsp xanthan gum ((Reduce to ¾ tsp

granulated sugar

tsp baking soda

salt

170 g (1 ½ sticks) frozen unsalted butter, grated

260 g (1 cup + 1 ½ tbsp) cold buttermilk

2-3 tbsp melted unsalted butter,

Adjust the oven rack to the upper middle position, pre-heat the oven to 375ºF (190ºC) and line a baking sheet with baking/parchment paper.

Whisk together the gluten free flour blend, xanthan gum, sugar, baking powder, baking soda and salt until evenly combined.  

Add the grated frozen butter and use a fork to toss the butter together with the dry ingredients – you want all the butter pieces to be coated in a layer of flour. If there are any larger clumps of butter, break them up.

Add the cold buttermilk and use the fork to mix it into the dry ingredients – you want both the dry and the wet ingredients as evenly distributed as possible, so that most of the flour is hydrated by the buttermilk.

Once the dough starts clumping together, give it a quick knead by hand until it only just comes together in a ball (it’s OK if it’s a bit crumbly or slightly dry in places, so long as it’s not completely crumbling and falling apart).

Turn the dough onto a lightly floured surface and pat it all together into a disc.

Roll it out gently to a thickness of about ¾-1 inch (2-2.5cm). Try to keep the dough as square as possible – use a bench scraper to straighten out the sides.

Use the bench scraper (or a sharp knife) to cut the dough into 4 approximately equal pieces. Stack the pieces on top of each other, then pat down the stack and roll it out until it’s again about about ¾-1 inch (2-2.5cm) thick. You don’t need to worry about keeping it square or rectangular, as you’ll use a round cookie cutter to cut out the biscuits.Tip: This laminating step helps to create even more butter-dough layers and flakiness in the biscuits – much like you would laminate puff pastry or croissant dough through a series of folds. 

Use a round cookie cutter, about 2 ½ inch (6.5cm) in diameter to cut out the biscuits. Dip the cookie cutter into flour between cutting to prevent the biscuits from getting stuck. Re-roll or flatten any scraps to make more biscuits, this recipe makes a total of 10-12 biscuits, depending on how thick you roll the dough.Tip: Don’t twist the cookie cutter while cutting – make sure to just press it straight down. Twisting will squash together and disrupt the layers in the dough, which can interfere with how the biscuits rise in the oven.

Place the biscuits onto a lined baking sheet, cover with cling film and freeze for 15-20 minutes.Tip: The freezing helps to achieve the maximum rise and flakiness by firming up the butter in the dough.

Once chilled, arrange the biscuits on the baking sheet so that they lightly touch each other (this will help them rise higher).

Brush the tops of the biscuits with melted butter.

Bake at 375ºF (190ºC) for about 20-24 minutes on the upper middle oven rack, until they’re well risen and golden brown on top. If your oven bakes unevenly, you can rotate the baking sheet after about 15 minutes.Tip: The oven temperature of 375ºF (190ºC) gives the best rise and flake, and the softest biscuits. Baking them on the upper middle rack prevents the bottoms of the biscuits from browning too much, while also giving nice golden brown tops.

Immediately out of the oven, brush the hot biscuits with extra melted butter. Ideally, serve still warm.

Storage: The gluten free biscuits are at their best still warm or on the day of baking. But they can be kept in a closed container at room temperature for 3-4 days. I recommend briefly reheating the biscuits in the microwave (for 10-15 seconds) on days 3 and 4, which will return them to their original softness.

Keto Cheddar Garlic Biscuits are a super tasty,  low carb, cheesy garlic biscuit that rivals a high carb restaurant favorite. This copy cat version has only 2g net carbs per biscuit.

Keto Cheddar Garlic Biscuits

½ cups Blanched Fine Almond Flour

tsp Baking Powder

tsp Garlic Powder

½ tsp Xanthan Gum *optional

Sea Salt

Eggs

Sour Cream (Full Fat)

tbsp Butter (melted)

Shredded Cheddar Cheese

½ tsp Garlic Powder

½ tbsp Parsley (finely chopped)

Preheat oven &amp; grease muffin pan.

Preheat the oven to 350 ℉ (180℃) and grease the muffin pan cavities of a 12-cup muffin pan.

Mix dry ingredients.

In a large mixing bowl, whisk together almond flour, salt, baking powder, 1 tsp garlic powder, and optional xanthan gum.

Mix wet ingredients.

In a medium-sized bowl combine eggs, sour cream, and 3 tbsp melted butter, and mix until smooth.

Add wet to dry &amp; mix.

Add the wet ingredients to dry ingredients, and mix with a spoon until thoroughly combined. It should form a thick sticky batter.

Add cheese.

Add shredded cheddar cheese and stir into the batter.

Scoop into muffin pan.

Using a large cookie scoop or ice cream scoop, add about 3 tbsp of batter into each of the 9 muffin cups (some of the 12 cups will be empty). Use a spoon to spread and fill the muffin cups.

Bake.

Bake for about 18-22 minutes or until tops are lightly golden and a toothpick inserted in the center comes out clean.

Remove from oven.

Mix garlic butter topping.

In a small bowl, dissolve and stir ½  tsp garlic powder into 2 tbsp melted butter. Stir in chopped parsley.

Brush tops of biscuits.

Brush the tops of the biscuits with garlic butter while the biscuits are still warm.

Remove &amp; serve.

Loosen the sides of the biscuits from the muffin pan with a butter knife and gently remove the biscuits from the pan. Serve warm. Store any leftover biscuits in a sealed container  in the fridge.

https://embed.mediavine.com/videos/bxmhdoarrtyspegeepsd

Keto Cheddar Garlic Biscuits are a super tasty,  low carb, cheesy garlic biscuit that rivals a high carb restaurant favorite. A copy cat version that has only 2g net carbs per biscuit.

Mile-high, flaky and extra tender, we're talking gluten free and keto biscuits! Think an awesome option for low carb meal prepping!Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Gluten Free & Keto Biscuits

168 g organic grass-fed butter

eggs

sour cream

water

apple cider vinegar

golden flaxseed meal (finely ground)

coconut flour

g whey protein isolate

baking powder

baking soda

cream of tartar

xanthan gum

Place the butter in the freezer for 1 hour before starting. Grate it, and return to the freezer while you prepare the remaining ingredients.&nbsp;

Add eggs, sour cream, water and apple cider vinegar to a medium bowl and whisk for a minute or two until fully mixed. Set aside.&nbsp;

Add almond flour, flaxseed meal, coconut flour, whey protein, baking powder, baking soda, cream of tartar, xanthan gum and kosher salt to a large bowl and whisk until very thoroughly combined and no lumps are visible.&nbsp;

Add in half the grated butter to the flour mix (84g/6TBS). Distribute it quickly with your hands, rubbing it against the flour briefly with your fingertips. Since it's already grated, you won't need to 'break it into' the flours. Pour in the egg and cream mixture, mixing with a spatula until just incorporated. The dough will be very shaggy. Refrigerate for 15 minutes.&nbsp;

Preheat oven to 450°F/230°C (do 500°F/260°C if using a convection oven) . Line a baking tray with parchment paper or a baking mat.&nbsp;

Lightly flour your work surface with coconut flour and turn out the rested dough. Pat it down with your hands into a rectangular shape (roughly 14-by-10-inches). Sprinkle 1/6th of the remaining butter in the center, and fold in one of the edges over it. Sprinkle another 1/6th of the butter over the just-folded edge and fold in the remaining side (think like folding a letter!). Use a knife to help lift the dough if it's sticking to the surface (you want to make sure to not add too much flour). Turn the dough anti-clockwise and pat it down into a rectangle once again. Repeat the process two more times and pat the dough down until 1-inch in height. You could also do 1/2-inch height and yield 18 biscuits. &nbsp;

Using a 2 1/2-inch round pastry cutter, score the dough to make sure you can get 6 pieces. Cut straight down (no twisting!), and place the biscuit rounds onto the prepared tray. Gather the scraps, do another fold, and cut once again. Alternatively, simply cut into 9 squares straight down with a sharp knife (recommended). Pop the tray in the freezer for 15 minutes prior to baking. You can freeze the biscuits for 1-2 months at this point, and bake straight from the freezer as needed.&nbsp;

Brush with melted butter and bake for 15-20 minutes until deep golden. Allow to cool for 10 minutes before serving. These guys keep well, stored in an airtight container at room temperature, for 3-4 days.&nbsp;

The easiest recipe for gluten free biscuits you&#039;ll find, these gf drop biscuits are also incredibly crispy outside, and light and fluffy inside. And don&#039;t get me started on that aroma!

Easy 20-Minute Gluten Free Drop Biscuits

flour

xanthan gum (omit

cornstarch ((or try potato starch

sugar

unsalted butter

buttermilk (chilled)

unsalted butter (melted)

Preheat your oven to 425°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.

In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well. Add the diced or grated and chilled butter, and mix to combine.

Create a well in the center of the dry ingredients, add the buttermilk and mix until just combined.

Working quickly, so the dough doesn’t get warm, drop the batter by the quarter cup using two large spoons or a 2-inch ice cream scoop about 1 1/2-inches apart on the prepared baking sheet. Do not pack the dough into the ice cream scoop.

Press the mounds of dough down gently to flatten the tops, and brush lightly with the melted butter.

Place the baking sheet in the center of the preheated oven and bake until lightly golden brown all over (about 15 minutes). Remove from the oven and allow to set briefly before serving.

These Cheddar Bay Biscuits are the gluten free version of Red Lobster Biscuits. They&#x27;re a basic gluten free drop biscuit flavored with spices, herbs, and cheese.

Gluten Free Cheddar Bay Biscuits

unsalted butter, melted

Old Bay Seasoning

fresh parsley, minced

(12 g) baking powder

(5 g) garlic powder

(3 g) fine sea salt

(3 g) baking soda

unsalted butter,

(4 oz.) sharp cheddar cheese, shredded

buttermilk, cold

Line a baking sheet with a silicone baking...

Line a baking sheet with a silicone baking mat and set aside.

In a large bowl, whisk together the gluten...

In a large bowl, whisk together the gluten free flour, xanthan gum (if using), baking powder, sugar, garlic powder, salt, baking soda, and Old Bay Seasoning. Whisk in the parsley.

Add the butter to the flour mixture and...

Add the butter to the flour mixture and cut in with a pastry blender until it resembles coarse crumbs. If you're using frozen grated butter, just stir it in until it's coated with the flour.

Stir in cheese. Once the cheese is mixed...

Stir in cheese. Once the cheese is mixed in, stir in the buttermilk and mix until all the dry ingredients are incorporated.

Use a large scoop to portion your dough...

Use a large scoop to portion your dough into 12 even biscuits. Drop the biscuit dough onto the prepared baking sheet and gently press down to flatten the top of the biscuits. Arrange the biscuits on the baking sheet so that they're about 1/2 an inch between the biscuits.

Place the biscuits in the refrigerator and chill...

Place the biscuits in the refrigerator and chill for 30 minutes before baking. Then preheat your oven to 425 degrees and let it come to temperature while the biscuits are chilling.

Once the biscuits have chilled, brush the top...

Once the biscuits have chilled, brush the top of each biscuit with a little buttermilk and then bake at 425 degrees for 14-18 minutes or until baked all the way through.

While the biscuits are baking, make the topping...

While the biscuits are baking, make the topping by stirring together the melted butter and Old Bay Seasoning.

When the biscuits are done, brush the tops...

When the biscuits are done, brush the tops of the biscuits with the butter topping and then sprinkle the fresh parsley over the tops of the biscuits. Serve immediately or at room temperature.

These gluten-free chicken dumplings are easy to make with roasted chicken and veggies, GF flour and goat milk butter and yogurt instead of buttermilk.

Healthy Gluten-Free Chicken and Dumplings

onion

skinny carrots

garlic

thyme

tsp celery salt

olive oil

chicken broth

chicken

salt & black pepper

roasted vegetables

roasting liquid ((separated from fat))

bay leaf

tsp Redmond Real Salt Seasoned Salt

filtered water

goat milk yogurt

gluten-free all purpose flour ((bean blend, no xanthan gum))

tsp aluminum-free baking powder

tsp organic cane sugar

tbsp goat butter, melted

Preheat the oven to 350 degrees F.

Wash and peel the carrots.  Chop into slices and add to a large baking dish.  Chop the onion and mince the garlic.  Add the onion and garlic to the baking dish.  Sprinkle with olive oil, thyme, celery salt, and one cup of chicken broth. Toss so that everything is well coated.Add the chicken breast to the middle.  Drizzle with a little more olive oil.  Sprinkle salt and pepper over everything.Place into the oven and bake for about one hour.  Tossing the vegetables at least one time.

When cooked through (165 degree F for the chicken) remove the baking dish from the oven.  Place the chicken on a cutting board.  When cool enough to handle shred and reserve the chicken.Meanwhile, scoop the roasted vegetables with a slotted spoon and put them in a 3.5 quart Dutch oven or large saucepan. Pour the remaining roasting liquid into a Pyrex measuring cup or small bowl.  Allow the fat to seperate to the top then remove with a small ladel.  Reserve the remaining cooking liquid.

Add six cups of chicken broth to the vegetables in the Dutch oven or saucepan.  Add seasoned salt and a bay leaf.  Bring to a boil on the stovetop over medium high heat.  Add the reserved cooking liquid and reduce heat to achieve a nice simmer.  Simmer for about 15 minutes.

Make the buttermilk substitute by adding the water, goat yogurt, and apple cider vinegar to a measuring cup.  Stir well and set aside.Make the dumpling batter by adding the flour, baking powder, baking soda, and organic cane sugar to a medium bowl.  Melt the butter and add it to the dry ingredients.  Stir well.You may not need all of the yougurt mixture so start with half and add more in batches.

Add the shredded chicken to the simmer soup.  Then add in large spoonfuls of the batter into the simmering soup.  Cover and let cook for 15 minutes without removing the lid.  When done remove the bay leaf and serve with a large ladel.  Enjoy!

I tested six different gluten free flour blends so you can make the best gluten free biscuits. These are egg-free and I include a dairy-free option.

The Best Gluten Free Biscuits

aluminum free baking powder (* see note)

butter (COLD)

milk (* see note)

Add your dry ingredients to a bowl and whisk the ingredients to blend them. Add the 5 TBSP of cold butter.

Use a pastry blender to cut in the butter into the flour. Many wonder if they can use a food processor to cut the butter in. I find a food processor overmixes the butter in and you lose some of the flaky layers. Cutting in the cold butter is what helps make the flaky layers!

Add the milk and mix into a nice dough ball. It should be wet, but workable.

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The most viewed gluten free biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine