These Herbed Gluten-Free Baking Powder Biscuits are simple to make with a handful of ingredients and a gluten-free flour mix. Great with soup or any dinner!
❤️ Why you'll love this recipe
- Quick and easy! You can mix the dough and pop these in the oven while the rest of your dinner is cooking.
- They're tender and flaky when served warm from the oven.
- Change the flavour! You can vary the flavour, simply by adding different herbs. See my suggestions below.
- You'll be loved! You'll get the Best Mom (or Grandma) Award when you serve these with a pat of butter!
To make these Gluten-Free Baking Powder Biscuits, you will need:
- 1-1 Gluten-Free Flour Mix: I use Bob's Red Mill, or Cup4Cup as they're both always reliable
- gluten-free baking powder
- herbs: dried dill, or your favourite herbs
- sweetener: any granulated sweetener. Sugar, coconut sugar, or zero-calorie Monkfruit with erythritol.
- butter: unsalted or salted. If using salted, use only ½ teaspoon salt in the recipe
- buttermilk: if you don't have any, make your own by substituting 1 cup of whole milk mixed with a tablespoon of vinegar
- an egg
- ricotta cheese: if you don't have any, substitute cream cheese or, in a pinch, very thick (or strained) Greek yogurt.
A food processor makes this recipe a breeze.
- Pulse the dry ingredients, add the frozen butter, and pulse until the mixture looks like a coarse meal. Don't over mix, as the pea-sized pieces of butter are essential to help the biscuits rise. If you don't have a food processor, you can use a pastry blender or two knives to get the same result.
- Combine buttermilk and egg, then add this mixture to the dry ingredients.
- Turn the dough out onto a board dusted with gluten-free flour. The dough will be sticky. Then lightly dust the top of the dough with more flour and press it into a disc, about 1 ½ inches thick.
- Using a biscuit cutter, cut 8 biscuits. Re-form the dough into a small disc and cut 2 more biscuits.
- Transfer to a lined baking sheet, then bake for 10-12 minutes until golden. Cool before eating.
👍🏼 Helpful Tips
What's the secret to making flaky baking powder biscuits?
Freeze the butter!
The secret to flaky biscuits is to use frozen butter. Tiny chilled morsels of butter melt while baking. The water content in the butter converts to steam, creating small pockets that help to lift the dough, causing it to rise.
These little pockets give the biscuits a softer, fluffy texture. For this reason, it's important to work quickly and not overwork the dough.
Are these gluten-free baking powder biscuits as tender and flaky as those made with wheat flour? No, of course not. But they're a great substitute for those who can't tolerate gluten.
🔁 Possible Variations
Make drop biscuits: If you don't want to cut them with a biscuit cutter, make drop biscuits instead. Simply scoop and drop onto a baking sheet and bake as the recipe recommends.
Vary the herbs! I often use dried dill, especially if I'm serving these with salmon or with my air fryer salmon patties, but you can use different herb combinations. For example:
- garlic and chive: mince a garlic clove and snip a few chives to add to the batter.
- rosemary, thyme and oregano: this combination is great with Italian meals, and especially with Instant Pot Tuscan Soup (Zuppa Toscana) or with Hearty Tuscan Salad with Creamy Gorgonzola Dressing or One-Pot Healthy Tuscan Minestrone Soup.
- parsley and chives: fresh spring flavours will complement any meal!
🍽 When to serve baking powder biscuits
Get the butter! These biscuits are delicious when served with soup, or really, with any meal!
I always make them to go with my Prize-Winning Seafood Chowder.
They're also delicious with Instant Pot Vegan Chipotle Chili.
This post was originally published in 2019. It has been updated with extra information.
When you make these gluten-free baking powder biscuits, please leave a comment and a rating below. I love hearing how you've adapted one of my recipes. Thanks in advance!
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Herbed Gluten-Free Baking Powder Biscuits
- 6 tablespoon butter
- 2 ¼ cups gluten-free 1-1 flour mix, I used Bob's Red Mill
- 1 tablespoon gluten-free baking powder
- ½ teaspoon sea salt
- 1 ½ teaspoon dried dill, or other dried herbs
- 2 tablespoon granulated sugar, coconut sugar or Monkfruit with erythritol sweetener
- 1 cup buttermilk, see note #1 below
- 3 tablespoon ricotta cheese, see note #2 below
- 1 large egg
- Preheat oven to 450°F. Line a baking sheet with parchment paper.
- Measure 6 tablespoons of butter. Cut into small pieces, transfer to a dish and freeze for 15 - 20 minutes.
- In the bowl of a food processor pulse the dry ingredients: flour, baking powder, salt, sweetener and herbs. Alternatively, whisk dry ingredients in a medium bowl.
- Add the frozen butter and pulse a few times until mixture has the consistency of coarse meal. Alternatively, use two knives or a pastry blender to cut in the butter until only pea-sized pieces remain.
- Mix buttermilk with ricotta cheese and whisk in the egg. If you don't have buttermilk, substitute 1 cup whole milk mixed with 1 tablespoon vinegar.
- Add the buttermilk mixture to the dry ingredients and stir until well combined. The dough will be wet and sticky.
- Turn out on to a board dusted with flour. Use your hands to gently press into a disc about 1 ½ inches thick. Dust the top with a little more flour. Use a 2 - inch biscuit cutter to cut 8 round biscuits. Press the remaining pieces of dough into a smaller disc, handling as little as possible and cut 2 more biscuits. Transfer to the prepared baking sheet.
- Bake for 10 - 12 minutes. Cool before eating. They will be gummy when warm, but their texture improves when cooled.
- Store in an airtight container.