Gluten-Free Biscuit


Gluten-Free Biscuit


  • 2 Cups GF Flour (I use Bod Redmill 1-to-1 Baking Flour)
  • 1 TBS Baking Powder
  • 1 Cup Cold Milk (I use Oatly Oat Milk)
  • 6 TBS Cold Butter (I use Kerrygold)
  • 3 TBS Cane Sugar
  • ½ Tsp Sea Salt


Preheat oven to 425 degrees. Combine dry ingredients (flour, baking powder, sugar, salt). Dice butter into small cubes first and add to the dry ingredients. Cut in butter to the dry ingredients. Slowly add the cold milk and stir to combine. Flour a clean countertop and plop the dough ball onto the surface. Add a small amount of flour to the top of the dough ball, and pat the dough ball to form a circle that is about 1 inch thick. Use the rim of a glass or a biscuit cutter to make 6 large biscuits. You will need to peel away excess and form another circle with the same 1 inch thickness until all the dough is used up. Sometimes I have extra for a little baby guy. Place the biscuits on an ungreased cookie sheet and bake for 15-17 minutes or until golden brown. Enjoy.