When you can’t eat gluten a homemade, hot breakfast can be a challenge.

And no matter how healthy your diet is, sometimes... don't you just really want some biscuits?

Homemade gluten free biscuits, split open and spread with butter. From my free ebook, Gluten Free Baking for Beginners.

One of the recipes in my FREE ebook, Gluten Free Baking for Beginners is a recipe for biscuit mix. It’s a very versatile mix that you can use just like the Bisquick brand that you find in the grocery store. You'll save money if you make it yourself too!

Once you've downloaded the free ebook and made yourself some biscuit mix, this recipe will only have 3 ingredients! So that means you can whip up a batch of homemade biscuits in less than an hour from start to finish.

My homemade gluten free biscuit mix
2% milk ( no need for buttermilk for this recipe)
Plain Greek yogurt - you can use either non-fat or full-fat, but I prefer full-fat for a richer flavor.

How it's made:

I made you a video! It walks you through all the steps of this recipe, especially how to shape the biscuits so you end up with fluffy, flaky layers... and if you want to see how hard it is to say "fluffy" and "flaky" together, watch the bloopers at the end 🙂

Gluten Free Biscuits

Print Recipe

This gluten free biscuit recipe comes straight from my free ebook, Gluten Free Baking for Beginners. With 3 ingredients, in less than 1 hour you can have homemade gluten free biscuits for breakfast!

Ingredients

1 and ⅓ cup biscuit mix (recipe in my free ebook - see link in Notes section)
¼ cup milk, 2%
⅓ cup plain Greek yogurt

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Instructions

Heat oven to 425 degrees.
In a bowl combine the Biscuit mix , yogurt, and milk.
Stir and fold the ingredients together just until a soft dough forms. Do not over mix or the biscuits will be tough.
Let the dough rest for a half hour. This will allow the gluten free flours to absorb the milk and makes much more tender and flaky biscuits.
Place the dough onto a surface sprinkled with (gluten free) flour. Using lightly floured hands, fold the dough over on itself four times, then gently flatten it to about 1" thick.
With a biscuit cutter either dipped in a little flour or lightly sprayed with cooking spray, cut the biscuits straight down. Don't twist the biscuit cutter when cutting them out - it deflates the delicate air pockets that will give you flaky and light textured biscuits.
Transfer the biscuits to a baking sheet. You do not have to grease or spray it, there is enough fat in the biscuits to keep them from sticking.
Bake at 425 degrees for 15 minutes, or until golden brown on top and the centers are not doughy.
Remove from oven and let cool a little to allow the gluten free starches in the biscuits to solidify and settle.

Notes

You can download Gluten Free Baking for Beginners right here. It's totally free - just enter your email address.

Note: You can use either non-fat Greek yogurt, or full-fat Greek yogurt in this recipe. I think full-fat tastes the best though.

Author: beneficialbento

Don't skip resting the dough for at least 15 minutes, but 30 minutes is better. Gluten free flour doesn't absorb liquids as quickly as wheat-based, all-purpose flour does. If you've ever tried a gluten free recipe and it turned out kind of powdery tasting, or had a gritty texture - it probably needed more resting time for the flours to get completely hydrated.
Another important tip (that I demonstrate for you clearly in the video above): Cut straight down with the biscuit cutter. If you're used to twisting the cutter when you make sugar cookies - don't do it for biscuits. You don't want to deflate any of those flaky layers that make biscuits so delicious!
For more gluten free baking tips, be sure to read "Best Beginner's Tips for Successful Gluten Free Baking"

These are affiliate links - which means that if you buy anything using one of the links here, I will get a small commission. Thanks!

These are the biscuit cutters I used in the video. I love this set because after I cut out my biscuits, I only had a small scrap of dough left, so I switched to the smallest cutter and made a tiny biscuit 🙂 No waste!