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

Ultimate Gluten Free Biscuits

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

McKel Kooienga, MS, RDN, LDN

Founder of Nutrition Stripped® and the Mindful Nutrition Method™

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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