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Ultimate Gluten Free Biscuits | Nutrition Stripped Recipe
Eat Well Oct. 20. 2015

Ultimate Gluten Free Biscuits

Oct. 20. 2015
McKel Hill, MS, RDN, LDN

McKel Hill, MS, RDN, LDN


These are bomb biscuits.

Biscuits, baby. I can’t tell you the last time I had a biscuit that I got really excited about making, partially because 1) I’m not a baker, 2) they’re always filled with gluten which is a personal no-no in my body, 3) they’re so much work to make, and 4) did I mention I’m not a baker? Lucky for you, this recipe was supposed to be in my cookbook that comes out next fall (eeek!) but I had to cut it because I had too many recipes ¯\_(ツ)_/¯. And now, I get to share the easiest and Ultimate Gluten Free Biscuit recipe for you, you’ll especially love it if you’re not a baker too. Keep reading for the ultimate simple and delicious gluten free biscuit made with under 10 ingredients.

I’ll start off by laying out some expectations for this recipe, this isn’t like a traditional fluffy or flaky biscuit. Intead this gluten free biscuit reminds me more of ones my friends shared with me from the UK – they’re a bit more dense and hearty, kind of like a scone, but not quite. I’ve yet to come up with a flaky and fluffy gluten free biscuit that didn’t require a thousand ingredients and so much time. So instead, I’ll take this heartier biscuit that requires little time and simple ingredients over a time-intensive fluffy guy any day!

My favorite way to enjoy these…well, there’s many, but I love them drizzled with honey or jam, and my all time favorite is one eaten with tea. I’ve also been known to make a mean egg sandwich with these with a heavy smear of avocado (insert praise hand emoji here). These biscuits are gluten free, but does that automatically make them a recipe we can eat in excess? No, but I think you knew that already. They’re high in carbohydrates which isn’t a bad thing, but just be strategic about the carbs you’re eating. I recommend being mindful when eating them since it’s easy to gobble them all up. Pairing them with a protein from the ideas below is a god way to keep blood sugars nice and stable.

Not that I think you’ll have a hard time coming up with ideas on how to enjoy these, but here are my favorites!

  • Sliced in half to make a Chickpea Meatball sandwich…whoa. I went there.
  • Spread Pumpkin Butter, Apple Butter, or Chia Jam on top
  • Slice Maple Tempeh on top
  • With melted dark chocolate and a spoonful of almond butter #dessertbiscuits
  • Plain with a little coconut butter or oil spread on top with a poached egg
  • Garlic toast? Sure, why not! Add a little garlic powder and transform these into garlic toast
  • Add sliced avocado and sea salt for avocado biscuits
  • Add this ridiculously good gravy for the classic biscuits and gravy
  • Add a poached egg with Spinach Basil Pesto


As pictured here, there’s a beautiful golden yellow crust, this is completely optional as I realize you may be vegan and to achieve this I added raw honey for the last couple of minutes during baking just for flavor and color. Again, if you just want to brush a little coconut oil or butter/vegan butter on top while baking that’ll be beautiful as well! Otherwise, they’ll be white, which is fine by me.

Tools that make this recipe easier to make: this pastry cutter if you’d rather keep your hands clean during this process, ultimate baking pad for biscuits and breads alike, and jam jars. 

Your turn! What are you going to put on these biscuits? Let me know what you think when you give this recipe a go! Leave a comment and rate it. I love seeing what you come up with so don’t forget to take a picture and tag it #nutritionstripped on Instagram!

xx McKel


The Recipe

Serves 8 biscuits



1 1/2 cups gluten-free all purpose flour

1/2 cup oat flour

1 tablespoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon sea salt

1 tablespoon maple syrup

4 tablespoons cold coconut oil

1 cup light canned coconut milk 

1 tablespoon lemon juice

Optional: 1 egg for an egg wash on top



Preheat oven to 450 degrees F

Mix gluten free flour, oat flour, baking soda, baking powder, sea salt in a large bowl- this is your mixing bowl.

Using your hands, add chilled coconut oil into small clumps to the dry bowl, you’ll work this into the dry ingredients and it’ll resemble flaky and grainy dough. Coconut oil melts quickly so cut this fast.

In a small bowl mix coconut milk, lemon juice, and maple syrup. Pour about 3 tablespoons of this liquid into the dry bowl gradually stirring it in with your hands. Repeat until all the wet mixture is poured into the large dry bowl.

On a floured surface (using extra gluten free or oat flour) pour the dough out and turn over and gently knead just to bring it together.

You can roll this dough out and use a cookie cutter to shape into rounds. Or my favorite way is to pick up about 3 tablespoons of this mixture into my hands, lightly form a patty in my hand and place each free form biscuit on a lined baking sheet.

Optional, to brush the egg wash on the tops for a golden brown effect or you can use melted coconut oil.

Bake at 450 degrees F for 15 minutes or until fluffy and slightly golden brown on the tops.

Store in airtight bags or containers in the fridge for up to a week.


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  • Shyla

    These look wonderful! Biscuits are something I always miss on the GF diet. There’s something about hearty, dense, and bread-y items that my body craves in the colder months. These would go excellently with a big bowl of squash soup! Question… is there a specific brand or type of GF all-purpose flour you recommend? I’ve tried many and haven’t found a staple to keep around. Thanks! xo

  • You are a genius!!


  • Lee

    I grew up eating my mom’s homemade biscuits, which I haven’t had in years due to my discovered gluten intolerance. I can’t eat oats either…Could you recommend a sub for the oat flour?

    • I haven’t tried these with other flours, but you can try a brown rice flour instead of oat flour- that’ll be the best substitute! Someone just asked about almond flour and haven’t tried that yet but again you’re welcome to! xx

  • We so miss flaky biscuits here at our house. What type of gluten free flour blend do you prefer? I’ve had success with Cup 4 Cup and Bob’s Red Mill.

    • These aren’t super fluffy like traditional US biscuits but more like a scone, still, so good! I use Bobs or Trader Joes! Hope you enjoy them Karen

  • Eva

    I wonder if subbing almond flour for the oat flour would work?

    • Almond flour is more dense so the biscuits will change in texture, you can of course try it but I recommend oat flour x

  • Rachel

    You’re in my head! I’ve been craving biscuits all week!! I cannot wait to try these 🙂

  • Ive been vigorously searching for the perfect gluten-free biscuits for a while now, and I am so thankful I have found them! These are perfect for thanksgiving!!!

  • Ann

    These look so tasty! Do you have a particular GF flour blend that you recommend? I’ve thought of purchasing some, but wasn’t sure which brand to get!

  • I recently made some biscuits with rosemary flowers in them for a nice, savory lunch snack! I’ll need to try these gluten-free ones for my stepdaughter, who has some food allergies. We’re always looking for good options for her diet. Thanks for this!

  • Erin

    I just tried making these and they taste amazing but I had to add more flour and did not use all of the coconut milk mixture because the dough got very very wet. I added the coconut milk 3 tablespoons at a time but towards the end it just seemed like too much. Did this happen for you? is it supposed to be this wet? The dough didn’t look like your pre bake picture. Could it be 1/2 cup coconut milk instead of 1 cup? Thanks

    • Hi Erin! Hm, did you use GF all purpose and the oat flour combination? The dough mixture is pretty dense and not too wet. Sometimes GF flour blends can be tricky! As long as they turned out for you mixing coconut milk in gradually then roll with that; I’ve made them with this recipe several times and the outcome has been the same- let me know if you try it again or switch out the flours xx

    • I had this exact same issue with the dough getting very wet as the last bit of the coconut milk mixture was added. I had to add about 1/4 cup more GF flour back into the mixture to make it managable. I used Cup 4 Cup and measured the flour out by weight, not with a measuring cup. Maybe your measurement cups are tightly packed? They are in the oven now, excited to try them!

      • Great question! I only use dry measurements and the scoop and shake method for baking flours- no packing and no weighing. The additional flour you used probably accounts for the dry flour I use on the countertop in addition to the recipe. All is well if you got it to be a dough!

  • tracy

    These are so amazing!! THANK YOU!!! Will be passing this along to many people. Smiles + Cheer

    • McKel Hill

      So glad you enjoyed these Tracy!

  • Melody

    These were SO good. The best gf biscuits I’ve made. I used a gf flour blend that had buckwheat and rice flours.

    • McKel Hill

      High five for that compliment, Melody! So glad you enjoyed these! xM

  • Tanya

    These look awesome. I just made the dough but don’t want a lot of biscuits right now.
    Can you freeze the dough?

    • McKel Hill

      I wouldn’t recommend freezing the dough in a ball, but you can freeze them after you’ve baked and thaw when you’re ready to use!

  • Tanya

    Oh wow these were good! Hot biscuits with honey. Hit the spot. Thank you!

    • McKel Hill

      Glad you enjoyed them Tanya!

  • Melissa

    I have been looking for a simple biscuit recipe for a couple of years now. This is wonderful. I had to replace a lot of ingredients because I didn’t have them on hand – ACV for lemon juice, 2%milk for coconut milk, oat bran, and increased the amount of baking powder bc i didn’t have the soda. But oh man, did they turn out wonderfully! I cooked it in a 9-in round pan because it was too runny to make into rounds. Either way, DELICIOUS! Thank you so much!

    • McKel Hill

      NICE improv Melissa! So glad it worked out for you! They’re unique biscuits, more dense than fluffy ones but they’re my favorite. Glad you enjoyed them and thanks for sharing your process 😉

  • AT

    I grew up in the South and make mean biscuits with traditional flour. I also enjoy making quick cream biscuits. My partner is gluten-intolerant, and I want so badly to make excellent gluten-free biscuits for the both of us to enjoy. No matter what recipe I try, including this one, every one of my attempts at GF biscuits yields the same results: incredibly hard crowns and gooey, underdone centers. If I leave them to bake at low temperature (< 200), the tops and bottoms become so hard they're inedible. I can't, for the life of me, figure out what I'm doing wrong, especially since I have such success with traditional flour biscuits. If anyone has suggestions, I'd love to learn from your wisdom.

  • Just made these today, so simple and clean. And they’re delicious when eaten with raw honey. Thank you!!

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