Serve these homemade gluten-free biscuits with dinner. They’re easy to make, especially if you already have the needed gluten-free flour blend on hand. If you haven’t, go now to our recipe for Gluten-Free Biscuit Flour. Alternatively, you can try using a gluten-free baking flour blend, such as Bob Red Mill’s Gluten-Free 1 to 1 Baking Flour. Just know that the outcome of the biscuits may differ depending on the flour blend that you choose.
- 2 cups Gluten-Free Biscuit Flour, plus extra* as needed
- 1 teaspoon baking powder
- 1/2 teaspoon Himalayan salt
- 2/3 cup almond milk
- 1/4 cup coconut oil, melted
- In a large size bowl, whisk together the dry ingredients to combine and aerate.
- Mix in the remaining wet ingredients, then with clean hands kneed into a soft ball of dough. If the dough it too sticky you can add a little more flour.
- On a flat and floured surface, roll the dough out to 3/4-inch thick.
- Use a 2-inch round biscuit cutter to cut the biscuits out of the dough, then place them at least 2 inches apart on a parchment paper lined baking pan.
- Bake in a preheated 450º F oven for 25 – 30 minutes, or until slightly golden. Serve warm. Stores refrigerated in a container with an airtight lid for up to 3 days. Can be reheated in a preheated 200º F oven for 5 minutes or until warm, which will also soften biscuits that have been stored for more than a day.
- For more flavor, add to the dry ingredients 1 tablespoon of Italian seasoning or Herbs de Provence.
- If you like garlic, add to the dry ingredients 2 teaspoons garlic powder.
Makes 10 to 12 biscuits
* If the dough is too sticky, add just enough extra flour blend for a soft dough that that can be kneaded into a ball. You’ll also want extra flour blend to flour a flat surface before rolling out the dough. You can also dip the rim of the biscuit cutter into the flour before using, to prevent the dough from sticking to it.