gluten free biscuit recipe
The Best gluten free biscuit recipe
I love this recipe because it’s foolproof—no one’s ever complained about the texture, and they hold up perfectly with gravy or just plain. My family turns them into mini sandwiches or stuffs them with cheese and ham, and honestly, they’re just as good cold as they are hot. It’s not just a recipe; it’s a way to keep things simple and satisfying without sacrificing flavor. And the health benefits? Well, they’re made with whole grains, plenty of fiber, and no refined sugars, so they’re better for you than most store-bought versions. Plus, they’re naturally gluten-free, making them a safe choice for anyone with dietary restrictions. Whether I’m hosting a family dinner or just making breakfast for the kids, these biscuits are always a hit.
Gluten-Free Honey Almond Biscuits
Delicious, flaky, and perfectly soft gluten-free biscuits infused with the sweetness of honey and the nutty flavor of almonds. Ideal for breakfast, brunch, or pairing with soups.
🥘Ingredients
- 2 cups gluten-free all-purpose flour blend (1:1 ratio)
- 1 cup almond flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 1 large egg
- 1/4 cup milk (any kind)
- 1 tbsp chopped fresh rosemary or thyme
- 1/2 cup chopped almonds
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. -
2
In a large bowl, combine gluten-free flour blend, almond flour, baking powder, and salt. Set aside. -
3
In another bowl, cream together softened butter and honey until smooth. Add egg and milk, mixing until combined. -
4
Gradually mix the wet ingredients into the dry ingredients until a dough forms. If too sticky, add 1-2 tbsp more gluten-free flour. -
5
Roll dough into a 12×8-inch rectangle on a lightly floured surface. Using a knife or biscuit cutter, cut into 8 rectangles. -
6
Optional: Sprinkle biscuits with chopped rosemary or thyme and chopped almonds. Place on the prepared baking sheet. -
7
Bake for 20-25 minutes, or until golden brown. Allow biscuits to cool for 5 minutes before serving.
🔧Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Measuring cups and spoons
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of cinnamon or nutmeg to the dough.
- Store baked biscuits in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Substitute honey with maple syrup or agave for a vegan option.
- Ensure your gluten-free flour blend is labeled as suitable for baking.
Watch Video Of How Gluten-Free Honey Almond Biscuits Works
❓ Frequently Asked Questions About Gluten-Free Honey Almond Biscuits
What are the key ingredients used in this gluten-free biscuit recipe?
The key ingredients typically include gluten-free flour blend (such as almond flour, rice flour, or a mix), baking powder, baking soda, salt, melted butter or oil, eggs, and optional sweeteners like honey or maple syrup. Some recipes also include vanilla extract or a pinch of cinnamon for extra flavor.
Why might my gluten-free biscuits turn out crumbly or dense?
Gluten-free biscuits can be crumbly or dense due to the lack of gluten, which helps bind ingredients. This can happen if you’re not using a high-quality gluten-free flour blend, overmixing the dough, or not incorporating enough liquid (butter/oil) properly. Ensuring the right ratio of wet to dry ingredients and not overbaking is also crucial.
Can I substitute any of the ingredients in this recipe?
Yes, you can make adjustments—just be mindful of texture and flavor changes. For example:
– Flour blend: Swap almond flour for coconut flour (add extra liquid) or use a mix of rice and tapioca starch.
– Butter/oil: Use coconut oil or melted dairy-free butter if needed.
– Sweetener: Brown sugar or molasses can add moisture and depth, but stick to the recipe’s ratios for best results.
How should I store gluten-free biscuits to keep them fresh?
Store biscuits in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, freeze them in a single layer on a tray first, then transfer to a bag or container. Reheat gently in the oven (350°F/175°C for 5–10 minutes) or toast them until crispy.
Are these biscuits suitable for people with nut allergies?
Traditional gluten-free biscuits made with almond flour are not nut-free. If you need a nut-free version, replace almond flour with rice flour, chickpea flour, or a certified gluten-free oat flour blend (ensure oats are certified nut-free). Always check labels on other ingredients like baking powder or spices for hidden allergens.
