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Golden gluten-free biscuits stacked in a metal baking pan lined with parchment paper, showing flaky edges and a soft, rustic texture.

Flaky Gluten-Free Biscuits (No Buttermilk Required)

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  • Author: Caitlin
  • Total Time: 26 minutes
  • Yield: 8 biscuits 1x
  • Diet: Gluten-Free

Description

Tender, flaky gluten-free biscuits made without buttermilk using simple pantry staples. Perfect for breakfast, brunch, or cozy dinners.

Ingredients

Scale
  • 2 cups gluten-free all-purpose flour (with xanthan gum)
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon granulated sugar (optional)
  • 6 tablespoons cold butter, cubed
  • 1 cup whole milk or non-dairy milk
  • 1 teaspoon apple cider vinegar or lemon juice (must use for dairy-free)

Instructions

  1. Preheat the oven to 425℉ and line a baking sheet with parchment paper.
  2. Whisk dry ingredients together in a bowl.
  3. Cut in butter until crumbly.
  4. Add milk and vinegar; stir gently until dough forms.
  5. Pat dough into 1-inch thickness and cut biscuits
  6. Bake for 16 minutes, or until lightly golden brown.

Equipment

Notes

  • Do not overwork the dough.
  • Best served warm.
  • Cold butter is essential for flaky layers.
  • Gluten-free dough should feel slightly tacky but not wet; add milk slowly if needed.
  • A hot oven helps create lift, so don’t reduce the temperature.

Nutrition

  • Serving Size: 1 biscuit
  • Calories: 190
  • Sugar: 2 g
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Carbohydrates: 24 g
  • Fiber: 1 g
  • Protein: 3 g

Find it online: https://fittoentertain.com/flaky-gluten-free-biscuits-no-buttermilk-required/