These fluffy gluten-free biscuits are tender in the middle with golden, crisp tops that can stand up to any Southern-style biscuit. Made from simple pantry ingredients and a dairy-free buttermilk substitute, they satisfy biscuit cravings on a gluten-free diet. Serve them with sausage gravy, jam, soup, or my slow cooker beef stew. These gluten-free drop biscuits are family-friendly, freezer-friendly, and quick to pull together.
Why You’ll Love These Gluten-Free Biscuits
After my celiac diagnosis, biscuits were one of the first comfort foods I missed. I grew up on flaky, buttery layers at family gatherings and holiday meals; these gluten-free biscuits recreate that texture. The simple trick of combining almond milk with a splash of apple cider vinegar makes a dairy-free buttermilk that helps the biscuits rise and stay soft inside.
No specialty tools are required — just a bowl, a fork, and your hands. The dough comes together quickly, and the biscuits freeze well either before or after baking. They’re perfect for busy mornings, last-minute dinners, or when you want a warm, homemade side without fuss.
Try them with keto sausage gravy, chicken and dumplings, or turn them into breakfast sandwiches. They also swap in wherever you would use regular biscuits.
Ingredients You’ll Need
- Gluten-free 1:1 flour — A reliable 1:1 blend (I use King Arthur or similar) helps the dough behave like wheat flour.
- Almond milk + apple cider vinegar — Makes a dairy-free buttermilk substitute; let it sit briefly before using.
- Eggs — Bind the dough and help with rise.
- Ghee or vegan butter — Adds richness and keeps the crumb tender. Regular butter works if you don’t need dairy-free.
- Maple syrup — A small amount balances the flavors.
- Gluten-free baking powder — Fresh baking powder is essential for lift.
- Sea salt — Enhances flavor and gives a nice finish on the tops.
How to Make Gluten-Free Drop Biscuits
Step 1: Preheat the oven to 450°F. Line a baking sheet with foil and lightly coat with cooking spray. In a small bowl, mix almond milk and apple cider vinegar and let it sit for a minute to form your dairy-free “buttermilk.”
Step 2: In a large bowl, combine the flour, baking powder, salt, maple syrup, eggs, melted ghee or vegan butter, and the almond milk mixture. Stir until a soft dough forms; if it seems too wet, add flour a tablespoon at a time.
Step 3: Use your hands to divide the dough into eight even balls. Flatten each gently to form a biscuit about 3 inches wide and 1 inch thick, and space them on the prepared baking sheet.
Step 4: Whisk the extra egg and brush the tops of the biscuits. Sprinkle with a pinch of sea salt.
Step 5: Bake 13–15 minutes until the biscuits have risen and are golden on top. Allow them to cool for at least 5 minutes before serving.
Tips for Fluffy, Crumb-Free Results
- Dough texture: The dough should be soft but hold its shape. Add flour 1 tablespoon at a time if it feels too wet.
- Freeze smart: Freeze baked biscuits once cooled, or freeze unbaked shaped rounds and bake from frozen for fresh biscuits on demand.
- Flour matters: A high-quality gluten-free flour blend makes a big difference. Avoid gritty mixes.
- Chill if needed: If your kitchen is warm, chill the dough for 10 minutes before shaping to preserve height.
- Reheat instructions: Warm leftovers briefly in the microwave (10–20 seconds) to revive softness.
Recipe FAQs
Use a 1:1 gluten-free flour blend with fresh baking powder and avoid overmixing the dough to preserve the lift.
Yes. Freeze baked biscuits after they’ve cooled, or freeze unbaked shaped biscuits and bake them straight from frozen.
You can try a flax egg as a substitute, though the texture and rise may vary. The egg wash is optional for color only.
Use a high-quality 1:1 blend like King Arthur Measure for Measure or Cup4Cup for the lightest results.
These biscuits are a favorite to keep on hand for busy mornings or holiday sides. They scale easily for a crowd and freeze well so you can bake just what you need.
More Gluten-Free Breakfast Recipes to Try
- Gluten-Free Protein Pancakes
- Gluten-Free Breakfast Casserole
- Gluten-Free Apple Cinnamon Muffins
- Gluten-Free Blueberry Muffins
Love this recipe? Please leave a rating in the recipe card and a review in the comments. Tag @maryswholelife on Instagram if you make them!
Fluffy Gluten Free Biscuits (Dairy-Free Option!)
Video
Equipment
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baking sheet
Ingredients
- 2 cups gluten-free 1:1 flour, I like King Arthur brand
- 2 eggs, + 1 extra for egg wash
- 3.5 tsp gluten-free baking powder
- 1 tbsp maple syrup
- ¾ tsp sea salt
- ½ cup melted ghee or vegan butter, can use regular butter if not dairy-free
- ¾ cup almond milk, or dairy-free milk of choice
- 1 tsp apple cider vinegar
Instructions
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Preheat oven to 450°F and line a baking sheet with foil. Lightly spray the foil with cooking oil.
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Combine almond milk and apple cider vinegar in a bowl and let sit for a minute to create the buttermilk substitute.
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Mix all ingredients in a large bowl until a soft dough forms. If the batter is too runny, add another ¼ cup gluten-free 1:1 flour.
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Form the dough into eight balls using your hands.
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Press each ball lightly to form a biscuit about 3 inches wide and 1 inch thick. Place them evenly on the baking sheet.
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Whisk the remaining egg and brush the tops of the biscuits. Sprinkle with sea salt.
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Bake 13–15 minutes until risen and lightly browned. Let cool for at least 5 minutes before serving.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days. Refrigerate up to 5 days and reheat briefly in the microwave to soften.
Nutrition
All nutrition facts are estimates and automatically calculated. For the most accurate values, weigh ingredients and divide by servings.