Gluten Free Canned Biscuits and Beyond!
A comprehensive guide to making easy, flaky gluten-free biscuits from canned dough or scratch, with tips, ingredient insights, and creative variations to suit every taste.
Equipment
- Oven
- Baking sheet
- mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- cookie cutter or hands for shaping
Ingredients
- 2 cups gluten-free flour blend almond, coconut, oat mix recommended
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup milk dairy or non-dairy
- ¼ cup unsalted butter or oil melted
- 1 large egg optional
Instructions
- Preheat oven to 400°F (200°C). Grease a baking sheet.
- In a medium bowl, whisk together gluten-free flour blend, baking powder, baking soda, and salt.
- In another bowl, whisk milk, melted butter/oil, and egg (if using).
- Slowly add the wet mixture to the dry ingredients, folding gently with a rubber spatula until just combined. Avoid overmixing.
- Lightly flour a surface with gluten-free flour, gently knead the dough a few times to form a cohesive mass.
- Shape the dough into biscuits using your hands or a cookie cutter.
- Place biscuits on the prepared baking sheet and bake for 10–15 minutes or until golden brown.
- Let cool slightly, then enjoy warm.
Notes
- Customize biscuits by adding herbs, cheese, spices, berries, or chocolate chips before baking.
- Use dairy or plant-based milk according to preference.
- Avoid overmixing dough to keep biscuits tender.
- Gluten-free canned biscuits are a convenient alternative but making from scratch allows ingredient control and freshness.
- Check nutrition labels carefully when buying canned or pre-made gluten-free biscuits for sugar, fat, and sodium content.