Easy Gluten Free Biscuits (dairy Free Option) Recipe

I’m excited to share my 4 Ingredient Gluten Free Biscuits that take just five minutes of prep and use pantry staples in a surprisingly clever way.

I never thought biscuits this light could be so simple, yet here I am, surprised and kinda proud. Using a gluten free all purpose flour blend and cold milk or dairy free milk makes the whole thing shockingly easy, and it feels more like a kitchen trick than a recipe.

It reads like a 4 Ingredient Gluten Free Biscuits win, but still somehow tastes like something from a bakery. I wanted a quick Dairy Free Breakfasts option that actually feels worth waking up for, and these deliver.

They are imperfect, fast, and weirdly addictive, so get curious and give them a shot.

Ingredients

• gluten free all purpose flour blend: builds structure, mainly carbs, can add fiber and iron
• xanthan gum: tiny binder that mimics gluten elasticity, keeps crumbs from falling apart
• baking powder: leavens for lift and lightness, adds a faint tangy chemical note
• fine salt: balances flavors, enhances sweetness and savory notes, crucial for bland gluten free flour
• unsalted butter or dairy free butter: adds richness and flakiness, gives tender, buttery mouthfeel
• cold milk or dairy free milk: provides moisture, hydrates flour, adds mild sweetness and creaminess
• different blends: protein and starch ratios change crumb and chew, choose one you prefer

Ingredient Quantities

• 2 cups gluten-free all-purpose flour blend (1-to-1, preferably one with xanthan gum; if yours does not include it add 1/4 teaspoon xanthan gum)
• 1 tablespoon baking powder and 1/2 teaspoon fine salt
• 6 tablespoons cold unsalted butter, cubed, or dairy-free butter for the dairy free option
• 3/4 cup cold milk or dairy-free milk (unsweetened oat or almond milk work great)

How to Make this

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly grease it.

2. In a large bowl whisk together 2 cups gluten-free all-purpose flour blend, 1 tablespoon baking powder, and 1/2 teaspoon fine salt. If your blend does not include xanthan gum add 1/4 teaspoon now and whisk it in.

3. Add 6 tablespoons cold unsalted butter, cubed, or dairy-free butter for the dairy-free option. Use a pastry cutter, two forks, or your fingers to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces. A few bigger bits are ok, they make the biscuits flaky.

4. Pour in 3/4 cup cold milk or dairy-free milk (unsweetened oat or almond milk work great). Stir with a fork until the dough just comes together and is shaggy and slightly sticky. Dont overmix or youll lose rise.

5. Turn the dough out onto a lightly floured surface (use more gluten-free flour) and gently pat or fold it over a couple times to bring it together. Press the dough to about 1 inch thick. If it feels too sticky chill for 10 minutes and then proceed.

6. Use a 2 to
2.5 inch round cutter or a drinking glass dipped in flour to cut biscuits, pressing straight down without twisting. Gather scraps, gently press once more and cut again — dont overwork the dough.

7. Place biscuits on the prepared baking sheet about 1 inch apart for crisper sides, or almost touching for taller, softer sides. Brush tops with a little melted regular or dairy-free butter if you want a golden sheen, optional.

8. Bake 12 to 15 minutes, until the tops are golden and they sound hollow when tapped. Ovens vary so start checking at 10 minutes.

9. Let the biscuits rest on the pan for 3 to 5 minutes, then transfer to a wire rack. Serve warm with jam, dairy-free butter, or gravy.

10. Tips: keep everything cold for flakiness, dont twist your cutter, and if dough is too wet add a tablespoon of flour at a time. Biscuits are best fresh but store airtight for up to 2 days or freeze for longer.

Equipment Needed

1. Oven (preheat to 425°F / 220°C)
2. Baking sheet (lined with parchment or lightly greased)
3. Large mixing bowl
4. Whisk
5. Pastry cutter or two forks (or your fingers)
6. Measuring cups and spoons
7. 2 to 2.5 inch round biscuit cutter or a drinking glass dipped in flour
8. Bench scraper or spatula (to gather and transfer scraps)
9. Wire cooling rack
10. Pastry brush (optional, for brushing tops)

FAQ

Easy Gluten Free Biscuits (dairy Free Option) Recipe Substitutions and Variations

• Flour: If you dont have a 1 to 1 GF blend, make your own with 1 cup brown rice flour, 1/2 cup tapioca starch and 1/2 cup potato starch, then add 1/4 teaspoon xanthan gum if your mix doesnt include it.
• Baking powder and salt: Use 2 cups self rising gluten free flour instead and skip the baking powder and extra salt, great for a faster, consistent rise.
• Butter: Swap the cold unsalted butter for 6 tablespoons chilled solid coconut oil or chilled vegan butter cut into cubes, both keep the biscuits flaky though coconut can add a mild taste.
• Milk: For extra tang and lift use 3/4 cup cold buttermilk, or for dairy free use 3/4 cup unsweetened cashew milk or plain dairy free yogurt thinned with a little water to reach 3/4 cup.

Pro Tips

– Keep everything cold, even the flour if you can. Grate frozen butter or cut it into tiny cubes and pop the bowl in the freezer for 5 minutes before adding the milk, that little extra chill really helps make flaky layers instead of a dense biscuit.

– Don’t overwork the dough, fold it gently a couple times only, you want shaggy bits and pea sized butter pieces, not a smooth ball. If it feels sticky, chill it 10 minutes instead of kneading more, that saves the rise.

– Press the cutter straight down, dont twist it, and try to cut so the sides sit snugly together on the sheet if you want taller biscuits. Re-roll scraps only once, pressing lightly, otherwise they get tough.

– Make sure your oven is fully hot before you bake, and check them a few minutes early since gluten free can brown faster. If the tops are getting too dark, tent loosely with foil near the end, and brush with melted butter right after they come out for better flavor and sheen.