These dairy-free and gluten-free biscuits are incredibly fluffy and buttery, making them the perfect way to kickstart a Saturday morning. Serve them with some jam or dairy-free butter, and you’re in for an amazing breakfast.
Growing up, my dad would always make biscuits and gravy for Christmas or Easter morning breakfasts. My job was to cut the biscuits and place them on a cookie tray. I was always so fascinated by the layers that formed as the biscuits baked in the oven. Breaking them apart was always so easy and delicious.
To me, the perfect biscuit should have multiple layers and be served warm. Unfortunately, the biscuits my dad made were full of gluten, butter, and sugar. While they tasted heavenly, I wanted to recreate them with a gluten-free and dairy-free twist.
And that’s how these biscuits came to life. I also paired them with a creamy sausage gravy (recipe coming soon!) for the ultimate comfort food experience.
For now, I would pair these biscuits with my bacon egg bites made in a muffin tin (great for meal prep).
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Dairy free and gluten free biscuits
This is what you will need.
- Gluten-free flour
- Dairy-free butter ( I use Miyoko’s)
- Salt
- Dairy-free milk
- Baking powder
- Baking soda
- Lemon juice
See recipe card for quantities.
Instructions
To begin, preheat your oven to 450°F.
Next, prepare the dairy-free buttermilk by adding lemon juice to almond milk. If you don’t have lemons, you can substitute with vinegar. Let it sit while you prepare the other ingredients.
In a large bowl, whisk together all the dry ingredients. Then, cut the cold dairy-free butter into small cubes and add them to the bowl. I recommend using a pastry blender to incorporate the butter into the dry ingredients, but you can also use a fork or two knives. The goal is to achieve a crumb-like texture. Be sure the butter is very cold, as this will help create a flaky and buttery biscuit.
Create a small well in the center of the flour mixture, then pour the dairy-free buttermilk into the well. Use a wooden spoon to gently mix the flour and liquid together. Once the dough thickens, switch to using your hands to continue mixing. If the dough becomes too sticky, add more flour to your hands. Knead the dough until it has the consistency of pizza dough.
Now, it’s time to create layers in your biscuits. Slightly stretch the dough into a long rectangle, then fold it over onto itself. Rotate the dough 45 degrees and repeat the process to form layers. I created 10 layers in my biscuits, and these layers will form as the biscuits bake.
Using a circular cup, gently press it into the dough to cut out your biscuits. Place each biscuit on a parchment-lined baking sheet. For extra flavor, I like to brush dairy-free butter on top of the biscuits and drizzle with honey before baking.
Bake the biscuits in the oven for 12 to 15 minutes. Keep a close eye on them as they bake, as they will rise quickly. The dairy-free butter glaze will help them turn a beautiful golden brown color. Once they’re golden brown, they’re ready to enjoy!
These biscuits are best eaten fresh from the oven. I love serving them with creamy sausage gravy, but they’re also delicious with jam and butter or alongside my egg bacon breakfast bites. Enjoy!
How to store dairy-free and gluten-free biscuits?
While these biscuits are best enjoyed fresh, you can store leftovers in a Ziploc bag at room temperature for up to 3 days. For longer storage, freeze them, and they’ll stay fresh for months. Just defrost them in the oven for a freshly baked taste!
Dairy-free and Gluten-free Biscuits Equipment
It is very easy to cut the biscuit shapes using a biscuit cutter (this one is $11 on amazon). You can also use a circular glass.
Top Tip
Make sure your butter is very cold when mixing it into the dry ingredients. Cold butter creates pockets of air as it bakes, resulting in flaky, tender biscuits. For an extra boost, try chilling your mixing bowl and pastry blender before use to keep the butter at the perfect temperature throughout the process!
FAQ
Biscuits can turn out dense if the dough is overworked or if the butter isn’t cold enough. Overworking the dough develops the gluten, which leads to a tougher texture. To avoid this, mix the dough just until combined, and ensure your butter is cold to create the desired flakiness.
Yes, you can! If you want to prep biscuits in advance, you can shape the dough, cut the biscuits, and then freeze them on a baking sheet. Once frozen, transfer them to a bag or airtight container. When you’re ready to bake, cook from frozen at the same temperature for a few extra minutes.
To prevent biscuits from sticking, line your baking sheet with parchment paper or lightly grease it with oil or cooking spray. Additionally, placing the biscuits close together on the sheet can help them rise evenly and prevent sticking
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📖 Recipe
Dairy Free and Gluten Free Biscuits
Ingredients
- 1 cup dairy free milk
- 1 tablespoon lemon juice
- 2 cups gluten free flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 5 tbspn unsalted dairy free butter
Instructions
- Preheat your oven to 450°F.
- Make the dairy-free buttermilk by adding lemon juice to the dairy free milk (vinegar can be used if you don’t have lemons).
- In a large bowl, whisk together all of the dry ingredients.
- Cut the cold dairy-free butter into small cubes and add them to the dry ingredients. Use a pastry blender, fork, or two knives to mix the butter in, aiming for a crumbly consistency. Cold butter is key for achieving a flaky, buttery texture.
- Create a well in the center of the flour mixture, then pour the dairy-free buttermilk into the well. Use a wooden spoon to combine the flour and liquid. When the mixture begins to thicken, switch to your hands. If the dough gets too sticky, add more flour to your hands.
- Knead the dough until it resembles pizza dough in texture.
- To create layers, stretch the dough into a long rectangle and fold it on top of itself. Rotate the dough 45° and repeat, creating around 10 layers. These layers will form inside the biscuit when baked.
- Using a circular cup, carefully press down to cut the biscuits. Place them on a parchment-lined baking sheet. Optionally, brush dairy-free butter and a drizzle of honey on top.
- Bake for 12-15 minutes, keeping a close eye to ensure they don’t burn. The butter glaze will give them a beautiful golden-brown color. When the golden-brown hue starts to form, your biscuits are ready!