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- Easy Gluten Free Biscuit Recipe
By: Sarena Shasteen | June 6 2018
Ya'll! I am so excited to share this incredibly simple and oh so delicious Easy Gluten Free Biscuit recipe with you today. Things I love the most about this recipe . . . it literally takes 20 minutes start to finish, it's made with ingredients you have on hand already, it's dairy free, it's versatile (I'm going to show you options), and it's delicious! Also, this recipe only makes two biscuits, but it does double, triple and quadruple easily!
These babies are all flaky and delicious by themselves, but . . .
They are extra delicious by simply adding your favorite biscuit topping, you know, the good stuff like butter and jam . . .
These gluten free biscuits make the perfect breakfast sandwich . . .
You can also sugar these babies up and make the most deliciously tender, flaky strawberry shortcake . . .
Then, the other option, you can put them in your pan, make a little hole in the center, top them with bacon, tomato, chives (and cheese if you can have it) bake it off and have a beautifully delicious breakfast (or brinner)!
I can't express how much my family loves these. Easy recipes that don't have a bunch of random ingredients or make a ton of food are hard to come by sometimes. I hope you love these as much as my family does!
Easy Gluten Free Biscuit Recipe
Makes 2 biscuits
- 1/2 cup Gluten Free 1-to-1 Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 Tbsp Vinegar
- 1 Egg
- 1 Egg White
- 1 Egg Yolk, beaten
Preheat the oven to 400°F. Liberally spray a cast iron skillet (really any pan will work, but the skillet makes it brown well on the bottom).In a large mixing bowl whisk together the 1-to-1 flour, baking powder and salt. Next add the vinegar, egg and egg white to the flour mixture. Stir to combine. The dough will hold its shape, but still be slightly sticky. Separate the dough into two biscuits, brush with egg yolk and bake for 15 minutes or until golden brown. Serve warm.Note***To make the sweet version - add 1 tablespoon sugar to the flour mixture. After brushing the top with egg yolk, sprinkle coarse sugar on top. Bake as you would the savory version.***To make the baked egg version - after separating the dough into two even rounds, make a hole in the center, leaving dough on the bottom to hold in the egg. Top as you wish (bacon, cheese, vegetables) Bake 15-20 minutes or until golden brown.
by Sarena Shasteen
bakingGluten FreeRecipesHealth
47 Comments
Pat Lebda
June 20 2018 at 2:50 pm
love your GF recipes
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June 21 2018 at 1:20 am
I am looking to learn more about this issue. Thank you for sharing. I will follow this site regularly
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Whitney Barnes
June 21 2018 at 11:21 am
Thanks for the support, Martin! :)
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Maryjane
July 12 2018 at 6:00 am
I am allergic to eggs what can I use for a substitute for eggs
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Whitney Barnes
July 12 2018 at 2:37 pm
Hi Maryjane! We'd recommend using our Gluten Free Egg Replacer per the directions on the back of the package. To replace the egg wash part of the recipe you could use any milk.
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Maggie
September 2 2018 at 7:37 am
I think the recipe is written incorrectly? It says put the eggs whites in the dough and the use the egg yolks as a wash on top. I did this and it didn’t turn out right
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Whitney Barnes
September 4 2018 at 2:18 pm
Hi Maggie! The recipe calls for 1 whole egg and 1 egg white in the biscuit mixture. The remaining egg yolk is used to brush the top. How did yours turn out?
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Leah Lowe
November 11 2018 at 5:15 am
These did not suck!!! YAY!!!! A gluten free biscuit that doesn’t fall apart or taste like grit! YAY!!!! I just enjoyed a sausage biscuit that I could eat with one hand. Kudos to you and many thanks! I’ll absolutely print this one out.
Naomi Chamberlin
December 8 2018 at 3:30 am
Hello does this biscuit recipe work with the Paleo baking flour? I have to use the grain free GF flours. Also are you able to use this flour as replacing regular recipes like you can with the 1-1 flour? Thank you Naomi Chamberlin
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Whitney Barnes
December 10 2018 at 10:01 am
Hi Naomi, we haven't tested it with our Paleo Baking Flour but I don't think you'd have the same results - the main ingredient in that flour is almond. You can use our Gluten Free 1-to-1 Baking Flour as a 1-to-1 replacement in most recipes but our Paleo Flour is a bit different, higher in fat and dense as it is grain free. You can find all of our developed recipes for Paleo Flour here: Paleo Flour Recipes.
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Cheryl
January 5 2019 at 8:42 am
I am brand new to not just gluten free baking, but baking without a mix. Thank you for that sympathetic grimace, lol. If I want to double or triple this, do I double/triple all of the ingredients?
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Whitney Barnes
January 8 2019 at 9:13 am
Hi Cheryl - yes, you would just double/triple all the ingredients to increase the recipe. If you have any questions please feel free to contact our Customer Service team at 1-800-349-2173 or [emailprotected] - Thanks! :)
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January 31 2019 at 6:19 pm
Really delicious! With this simple and quick recipe you can start the day good and you are sure of a healthy and genuine food, prepared without the use of food preservatives and dyes.
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Adrienne Masler
February 13 2019 at 4:14 am
I tried to double this the first time I made it and it was WAY too wet. Will try the original recipe later to see how that goes, but 2 eggs and 2 whites is far too much liquid for 1 cup of flour.
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Bri
May 14 2019 at 1:17 pm
I tried the original recipe and sadly it was also way too wet. I really wanted to love this recipe.
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Nancy
August 10 2019 at 3:03 pm
I had the same problem - like thick pancake mix. But it tastes OK and has almost no fat (except for what's in the eggs) so I too will try again. Wondering though about the suggestion to separate into biscuits? Impossible with what I ended up with!
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Marie DiPietro
June 29 2019 at 6:59 am
Hi there - I am wondering if I can substitute All Purpose Baking Flour for the 1 to 1 Baking Flour and have the same results? If not, do you have a recipe that is as easy and has the same style results using your All Purpose Gluten Free Baking Flour? Thanks for the help!
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Whitney Barnes
July 3 2019 at 2:03 pm
Hi Marie, we haven't tested that. If you try it, we recommend using our Gluten Free All Purpose with the addition of 1/2 tsp Xanthan Gum. The result will likely be denser and not as fluffy. If it'd something you try we'd love to hear your results!
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Lisa Wilcox
August 16 2019 at 9:02 pm
I bought Bob's Gluten Free Biscuit & Baking Mix thinking I could make drop biscuits for strawberry shortcake like Mom used to do with Bisquick. But Bisquick had the recipe on the box! I'm not sure what I need to do. ;-)
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Whitney Barnes
August 19 2019 at 8:34 am
Hi Lisa! Using our Gluten Free Biscuit & Baking Mix you can use the same recipe that's listed on the back to make drop biscuits. Follow steps 1 and 2 as listed. Rather than rolling and cutting out the biscuits, simply scoop and portion the dough directly onto the prepared baking tray. Bake as directed. Enjoy! :)
Gluten Free Biscuits
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- See AlsoDrunken Mussels Recipe
Leah Torres
August 22 2019 at 12:21 pm
I have a lot of the 1 to 1 GF flour as well as other Bob’s GF products and someone gave me a sample of egg replacer, but most of it sits in the pantry because where I was once an experienced novice baker, I’m recently faced with dairy and egg issues on top of the gluten problem. In short, i am afraid to veer from recipes because I don’t understand the science and substitutions behind GF baked goods the way I understood wheat products. Your biscuits look amazing and I would love to know how to substitute egg replacer or use aquafaba from either a white bean or garbanzos. Thank you.
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Stacy
November 17 2019 at 8:14 am
Doubling this recipe was a disaster, it was entirely too wet I had to keep adding in more and more flour until it became close enough to dough consistency to even put it on a pan. Guess I will have to practice with egg to flour ratios to get it right.
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Kelly B
January 19 2020 at 4:25 pm
I’m trying this for the first time tonight using the recipe as listed above and mine is also very wet. What size eggs should we be using? I have large eggs on hand, but is this recipe better with medium eggs?
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Whitney Barnes
January 21 2020 at 9:05 am
Hi Kelly! This recipe is made with large eggs.
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Natalie Sager
January 19 2020 at 4:41 pm
I just made these, doubled the recipe. Then when I sat down to read all the comments while they were baking in the oven I figured I’d made a big mistake.
No - mine were perfect! I usually make drop biscuits anyway in my gluten baking days, and they are wet and lumpy, and so these seemed fine to me. I did feel they needed to cook longer, so I gave them another 5 minutes. Perfect! I will surely maybe these again.Reply ↓
Katr
March 21 2020 at 3:59 pm
I echo a couple others - either the ratios or the instructions in this recipe are way off! The “dough” is entirely wet, which makes sense when you think about 1/2 c flour with a whole egg, egg white and vinegar. The result was like pancake batter so unsurprisingly we ended up with one pancake at the end - they definitely did not hold their shape even though we added an extra 1/2 c flour. Hopefully they fix this!
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Kathy
April 17 2020 at 5:26 pm
I followed directions exactly. These were very runny so I used a spoon to ladle them onto skillet. It made 4 biscuits instead of 2. I didn't think there was much hope but they worked. They were more like a large soft bready cookies. My gluten intolerant husband loved them. Perfect! Don't change a thing. I'll try making more by scaling them up. Good job.
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Lin Patty
May 23 2020 at 11:37 am
I'm not sure what could have gone wrong but the biscuits made with this recipe were a disaster! They were gloppy when I added and mixed the ingredients and my dog has eaten some of them but people do not want any part of them.
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Bdette
September 11 2020 at 11:59 am
I have made these three times already and they are amazing. Their taste has an essence of vinegar but it is hardly noticeable.
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Bonnie
October 28 2020 at 12:47 pm
I doubled this recipe and my biscuits, though delicious, came out flat, almost like pancakes. The batter was pretty thin. Should I have just added more flour to stiffen it up? Or used less liquid in the first place? Thanks.
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October 30 2020 at 1:32 pm
Hey Bonnie, we are glad the flavor was good, but they definitely should have been fluffy. I would add a touch more flour to them next time if the batter is too thin. They should feel more like a biscuit dough and definitely not a batter.
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darla
March 27 2021 at 10:40 am
I saw that people thought the recipe was too runny when doubled, so when I doubled it, I added 2 eggs and 1 egg white and the biscuits stayed formed.
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DeLynda Darby
April 7 2021 at 2:21 pm
When it calls for vinegar, what does that mean? I have white and apple cider, is there a specific type this calls for? I’m new to baking with vinegar so I have no clue which one to use.
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Whitney Barnes
April 7 2021 at 4:36 pm
Hi DeLynda - You could use either, but I'd suggest the apple cider vinegar as it has a more mild taste. The vinegar reacts with the baking powder, causing the biscuits to rise.
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Elaine Cook
April 12 2021 at 7:00 am
I apologize if this question was answered above already. I am new to gluten free baking. My son-in-law is also allergic to eggs. I was wondering if your egg replacer would work with this biscuit recipe and if so, how would I adjust for the egg white and yolk only?
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Whitney Barnes
April 13 2021 at 10:41 am
Hi Elaine - We haven't tried it but that should work. Follow the directions on the back of the bag to replace one whole egg and one egg white for the biscuit mixture. Rather than brushing the biscuits with egg yolk, brush them with milk (plant or dairy) before baking.
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Molly
June 13 2021 at 9:07 pm
I love all of B’s Red Mill products, but I must have done something wrong here as my “dough” was really runny, like pancake batter & in no way could be formed into a biscuit shape. The recipe didn’t call for xanthun gum, but I added a scant 1/4 tsp. which it says to do on the gluten free flour mix. Could that be the reason?
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Val
January 8 2022 at 7:27 pm
I appreciated reading the comments before trying this recipe. I quadrupled the recipe and used 4 eggs and only three egg whites. I also measured the flour by scoop, tap (tap tap), level which always ends up heavier than the gram weight specified on the bag. In this case, my cup measures weighed about 180 grams each. I used a little flour on my hands when dividing dough and forming into rough balls. The dough was slightly sticky. The biscuits were craggy and certainly tasty but a little flatter than traditional for a biscuit. Next time I may reduce the egg whites to half what the recipe calls for and see if taller biscuits result. The texture was sturdy and would slice nicely for a sandwich. This quick, low-fat recipe is a keeper.
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April 25 2022 at 9:31 am
I too like the taste of these, but my batter was also way too runny. Should I add extra 1:1 flour until they handle more like regular biscuits? Mine were also more like thick pancake batter. Couldn’t handle with my hands at all. But good flavor and rose well. Thank you!
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Shirley Woodworth
November 30 2022 at 5:34 pm
These are a five. Haven’t had a biscuit like this for a long time. I cooked them in my black iron Dutch oven. On convection bake, added butter to the hot oven. Can I cook them with the lid on.? We have celiacs love this flour.
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Mary Staackmann
June 29 2023 at 8:37 am
Would this biscuit recipe work for cobbler? I'd like to swap out the regular biscuit recipe with a GF biscuits recipe. Thanks
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Elisabeth Allie
July 6 2023 at 8:44 am
It should work nicely!
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Kelly
July 9 2023 at 7:28 am
Finally! A good GF biscuit. Thank you!! It was nice & moist. Next time, I’ll skip the egg yolk wash. That was just weird eating it like that.
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Peggy
August 25 2023 at 10:05 pm
What is the nutritional information for this recipe?
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Elisabeth Allie
August 28 2023 at 3:58 pm
Hi Peggy, please email [emailprotected].
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