featured 12841

Gluten-Free Biscuit Recipe: Flaky, Tender Homemade Biscuits

These Gluten Free Biscuits are incredibly easy and absolutely delicious. With only six ingredients, you can have warm, “buttery” biscuits on the table in under 35 minutes. They work for breakfast, lunch, dinner, or a snack—try them as a breakfast sandwich, alongside a hearty soup, or simply spread with jam. Best of all, no one will guess they’re gluten free.

Biscuits stacked on top of each other with a jar of jelly next to it.

I grew up in an Italian household and loved all kinds of bread and biscuits—especially with eggs and bacon. After my celiac diagnosis I worried I’d lost those favorites, but a few recipe tweaks let me enjoy them again. These biscuits are one of those simple, satisfying recipes that bring comfort without gluten.

If you like this recipe, you might also enjoy my AIP Bread Rolls.

Why I Love This Recipe

  • Most of the ingredients are pantry staples.
  • They have a rich, “buttery” flavor while remaining dairy free if you use ghee or vegan butter.
  • Versatile—serve with jam for breakfast, use as a snack, or pair with soup or chili for dinner.
  • Naturally refined sugar free, grain free, dairy free (with ghee or vegan butter), Whole30-friendly, gluten free, low carb, and keto-friendly.
  • These biscuits go especially well with beanless chili and butternut squash curry.

Ingredients

Biscuit ingredients laid out in small glass bowls on the counter.
  • Almond flour – Use blanched almond flour (the skins removed) for a lighter, finer texture. This is the base of the biscuits.
  • Ghee – Clarified butter that gives a rich, buttery flavor. For strict dairy-free, use a quality vegan butter.
  • Eggs – Bind the ingredients together.
  • Honey – Adds a touch of sweetness; maple syrup can be substituted but will be sweeter.
  • Baking powder – Helps the biscuits rise.
  • Sea salt – Balances and enhances flavor.

A complete ingredient list with measurements appears in the recipe card below.

What To Pair With

  • Nut butter – Any nut butter works; macadamia or almond butter is lovely.
  • Jelly – Your favorite jelly or jam makes a classic pairing.
  • Hollandaise sauce – Dairy-free hollandaise is delicious over eggs with these biscuits.

Substitutions And Variations

  • Ghee – Swap for unsalted butter if dairy is acceptable.
  • Honey – Use maple syrup if you prefer, keeping in mind it will increase sweetness slightly.

These are the tested substitutions. If you try other swaps, note how texture and flavor are affected and adjust accordingly.

Step By Step Instructions

Almond flour, baking soda, and sea salt in a glass bowl.
Step 1: Preheat the oven to 325°F. Combine the dry ingredients in a bowl.
Mixed almond flour, sea salt and baking soda.
Step 2: Whisk the dry ingredients until there are no lumps.
Eggs mixed in with almond flour, sea salt, honey, and baking soda.
Step 3: Add eggs, melted and cooled ghee, and honey. Mix until fully combined.
Biscuits inside a muffin pan mold.
Step 4: Divide batter into a muffin pan (or drop on a parchment-lined sheet pan) to make eight biscuits. Bake 25 minutes or until golden. Let cool before removing.

Equipment Needed

  • Muffin pan or sheet pan. Silicone muffin pans are helpful to prevent sticking.
  • Mixing bowls.

Expert Tips

  • Tip #1: If using a metal muffin pan, line with muffin liners or grease well to prevent sticking.
  • Tip #2: A large cookie scoop helps portion evenly so biscuits bake uniformly.
How do I know if the biscuits are done?

Insert a fork or toothpick into the center—if it comes out clean, the biscuits are done.

Can I substitute flours?

Blanched almond flour gives these biscuits their specific texture and flavor. Because of its unique consistency, swapping in other gluten-free flours may change the result, so it’s not recommended without testing.

What pairs well with this recipe?

They pair well with soups, stews, egg dishes, and breakfast casseroles—anywhere you’d use a soft, buttery biscuit.

Biscuit with jelly on top sitting on a plate.

Storage Instructions

  • Refrigerate in an airtight container for up to 1 week.
  • Freeze for up to 1 month; thaw and warm before serving.
  • Allow biscuits to cool completely before storing to maintain texture.

Other Gluten Free Recipes You Will Love

  • AIP Bread Roll
  • The Best Vegan Garlic Bread Recipe
  • AIP Banana Bread
  • Gluten Free Lasagna

Did you like this recipe?

Be sure to leave a rating and review below!

download your free anti-inflammatory guide here
close up photo of biscuits stacked on top of each other

Gluten Free Biscuits

Course Appetizer, Bread, Breakfast, Easy, Side Dish, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 biscuits
Author Allianna Moximchalk

280kcal

Cost $6
Print Recipe
Pin Recipe

Equipment

  • sheet pan or muffin pan

Ingredients

  • 4 eggs
  • 2 cups blanched almond flour
  • 5 tbsp ghee melted & cooled
  • 1 tbsp honey
  • 1 tsp baking powder
  • ½ tsp sea salt

Instructions

  • Preheat the oven to 325°F.
  • Mix the dry ingredients (almond flour, sea salt, baking powder) until there are no clumps.
  • Add eggs, ghee, and honey. Stir until fully combined.
  • Use a parchment-lined sheet pan or silicone muffin pan. Scoop about 2 tablespoons of batter per biscuit; if using a sheet pan, space biscuits at least 1 inch apart.
  • Bake for 25 minutes, or until the tops are golden brown.
  • Let cool 10 minutes before serving.

Notes

Storage: Refrigerate up to 1 week or freeze up to 1 month.

Servings: Yields about 8 biscuits.

Nutrition: Nutrition info is an estimate.

Pro tip: Allow biscuits to cool before removing them from muffin cups or the pan to prevent breakage.

Low-carb biscuits that pair with any meal.
Serving: 1 serving
|
Calories: 280 kcal
|
Carbohydrates: 8 g
|
Protein: 9 g
|
Fat: 25 g
Tried this recipe?Tag me on Instagram @alliannaskitchen!