Gluten Free Biscuit Recipe

Gluten Free Biscuit recipe is perfect for dinner. With 7 ingredients, you can bake these while making dinner and they’ll be ready on time!




  1. Preheat the oven to 450 degrees.
  2. In a large mixing bowl, combine the gluten free flour, baking powder, sea salt, coconut sugar and whisk together until well combined. Set aside.
  3. Measure out the coconut oil and then cut into small pieces and place in the fridge or freezer until cold and hard.
  4. Once the coconut oil is solid, scrape into your flour mixture. Using a hand pastry blender, combine until the dough has turned into the size of small peas.
  5. Next, add the buttermilk and whisked egg to the flour mixture and stir until combined. Be careful to not over mix.
  6. Line your counter with a large piece of parchment paper and sprinkle with1 tablespoon of gluten free flour. Add the dough to the floured surface and sprinkle with another tablespoon of gluten free flour. The dough will be slightly sticky.
  7. Using the parchment paper, fold the dough on top of itself in half — the in half again. Using the parchment paper to push the dough to about 1″ thick. Avoid touching with your hands, if you can as the dough is going to be flaky and moist.
  8. Using a 2 inch biscuit cutter, push down into the dough and gently placed on a prepared baking stone. Reform the leftover pieces of dough using the parchment paper to continue cutting the biscuits. You should have 10-12 biscuits.
  9. Bake at 450 for 15-18 minutes – they are done once golden brown.

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*Make Nut-based Buttermilk: In a 1 cup glass measuring cup, you can easily make your own buttermilk by first adding 1 tablespoon of white vinegar, then add almond, cashew or hemp milk to the 1 cup mark. Let the milk and vinegar rest for about 5 minutes in the refrigerator.

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