This is the easiest and yummiest recipe for gluten free biscuits. They are light and fluffy plus vegan, dairy free, and gluten free. Pop in the oven and top with fruit preserves, honey, or a vegan sausage pattty! 

gluten free biscuits

One of the things I struggled with when switching to a gluten free diet was finding a good recipe for gluten free biscuits. One of our children has a dairy allergy and strong gluten intolerance so when we were making the switch I was determined to figure out a way to make them.

My son loves a good biscuit on Saturday mornings and I have not found any store bought brands that are gluten free. So, I set off to find a recipe that worked and actually tasted good.

This is by far my best attempt at making DF/GF biscuits and I had to share this recipe. I know other mamas are out there struggling with finding good recipes that are gluten free. If you’ve tried to make gluten free biscuits they’ve most likely come out like this:  Flat, too dense, and not to mention no taste at all.

My kids and my husband ate this recipe for gluten free biscuits right up and by the way if you have not tried Hilary’s brand breakfast “sausage” pattys then you need to try. OMG, they are plant based, clean, and so so yummy! You can find them HERE.

Recipe For Gluten Free Biscuits Ingredients Needed

2 cups GF flour (I used King Arthur Measure to Measure GF baking flour. This mixture has xanthum gum in it so you don’t have to add it. I like this flour the best so far for baking.)

1 tbsp baking powder

1 tsp sea salt

1 tbsp coconut sugar or organic cane sugar

2 flax eggs (2 tbsp ground flax mixed with 6 tbsp water) OR 2 eggs

1 cup buttermilk (since we are DF, I used 1 cup unsweetened almond milk with 1 tbsp white vinegar. Pour both into a bowl and let sit for a few minutes and this is how you make DF buttermilk…boom!)

1 tbsp white vinegar

6  tbsp Earth Balance vegan butter (stick in freezer for about 10 minutes)

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Recipe For Gluten Free Biscuits Instructions

Set the oven for 425.

Spoon out 6 tbsp of butter into a bowl and place in freezer.

Pour milk and vinegar into a bowl and set aside.

Mix 2 tbsp ground flax with 6 tbsp water and let sit until ready to pour into batter OR two eggs

In a bowl add the dry ingredients (flour, baking powder, sugar, sea salt).

Next, add in the butter and chop in with a fork until it looks like little chunks throughout the flour

Then add in the milk and flax egg and lightly stir. Using a spatula will help to stir gently so you don’t overmix.


Do not stir too much as the biscuits won’t cook up as fluffy. You want to stir just enough to get a dough consistency. I like to wet my hands with water so that the dough doesn’t stick when rolling into a good size ball. The bigger ball the bigger the biscuit.

I sprayed the cooking sheet with avocado oil, but you could use whatever you have on hand or if you have a nonstick pan that will work too. Scoop out large spoonful’s of dough onto the cookie sheet and bake for about 18 minutes.

Allow to cool then cut and serve with sausage pattys (I have found Hillary’s brand at Publix and Whole Foods). These are also great with fruit preserves.

Here are some other healthy breakfast ideas for us busy women!

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