Easy Gluten Free Biscuit Recipe - Bob's Red Mill Blog
Easy Gluten Free Biscuit Recipe

Easy Gluten Free Biscuit Recipe

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

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.

39 Comments

  1. Pat Lebda
    love your GF recipes
    Reply
  2. Martin
    I am looking to learn more about this issue. Thank you for sharing. I will follow this site regularly
    Reply
    1. Whitney Barnes
      Thanks for the support, Martin! :)
      Reply
  3. METROLOANS
    Looking very nice .
    Reply
  4. metroloans
    biscuit is the best snack in the world
    Reply
  5. Maryjane
    I am allergic to eggs what can I use for a substitute for eggs
    Reply
    1. Whitney Barnes
      Whitney Barnes
      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.
      Reply
  6. Maggie
    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
    Reply
    1. Whitney Barnes
      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?
      Reply
  7. Leah Lowe
    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.
    Reply
  8. Naomi Chamberlin
    Naomi Chamberlin
    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
    Reply
    1. Whitney Barnes
      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.
      Reply
  9. Cheryl
    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?
    Reply
    1. Whitney Barnes
      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 [email protected] - Thanks! :)
      Reply
  10. Cessione del Quinto Milano
    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.
    Reply
  11. Adrienne Masler
    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.
    Reply
    1. Bri
      I tried the original recipe and sadly it was also way too wet. I really wanted to love this recipe.
      Reply
    2. Nancy
      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!
      Reply
  12. Marie DiPietro
    Marie DiPietro
    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!
    Reply
    1. Whitney Barnes
      Whitney Barnes
      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!
      Reply
  13. Lisa Wilcox
    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. ;-)
    Reply
    1. Whitney Barnes
      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
      Reply
  14. Leah Torres
    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.
    Reply
  15. Stacy
    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.
    Reply
  16. Kelly B
    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?
    Reply
    1. Whitney Barnes
      Hi Kelly! This recipe is made with large eggs.
      Reply
  17. Natalie Sager
    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
  18. Katr
    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!
    Reply
  19. Kathy
    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.
    Reply
  20. Lin Patty
    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.
    Reply
  21. Bdette
    I have made these three times already and they are amazing. Their taste has an essence of vinegar but it is hardly noticeable.
    Reply
  22. Bonnie
    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.
    Reply
    1. Sarena Shasteen
      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.
      Reply
  23. darla
    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.
    Reply
  24. DeLynda Darby
    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.
    Reply
    1. Whitney Barnes
      Whitney Barnes
      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.
      Reply
  25. Elaine Cook
    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?
    Reply
    1. Whitney Barnes
      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.
      Reply
  26. Molly
    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?
    Reply

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