From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/18
Instructions
1
First, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the gluten free flour, baking powder, and salt until well combined.
3
Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. This can also be done in a food processor by pulsing the ingredients together.
4
In a separate bowl, mix together the milk and apple cider vinegar. Let it sit for a minute or two to curdle slightly.
5
Pour the milk mixture into the flour mixture. Stir until the dough comes together. It may be slightly sticky but should hold together well.
6
Dust a clean surface with gluten free flour. Transfer the dough onto the surface and gently knead it a few times until it becomes smooth.
7
Roll out the dough to a thickness of about ¾ inch (2 cm).
8
Use a biscuit cutter or a round glass to cut out biscuits from the rolled dough. Place the biscuits onto the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
9
Gather the dough scraps, reroll, and cut out additional biscuits until all the dough is used.
10
Then, bake the biscuits in the preheated oven for about 12 to 15 minutes, or until they are golden brown on top.
11
Remove the biscuits from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
12
Finally, serve the gluten free biscuits warm with your favorite spreads, such as butter, jam, or honey.
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Tips & Tricks (5)
- Keep Butter Frozen Until the Last Moment ❄️Cube your cold butter directly from the freezer and work it into the flour quickly using your fingertips until the mixture resembles coarse breadcrumbs—this creates steam pockets for maximum flakiness.
- Use Apple Cider Vinegar as Your Secret Leavening Agent 🍎The vinegar reacts with baking powder to create extra lift and tenderness in gluten-free biscuits, which lack the natural elasticity of wheat flour to trap gas bubbles.
- Chill Your Dough Before Baking ❄️Refrigerate the biscuit dough for at least 20-30 minutes before cutting and baking to prevent spreading and ensure a taller, more tender crumb structure.
- Don't Overwork the Dough with Gluten-Free Flour 🙌Mix only until just combined—gluten-free flour blends lack gluten development, so excessive mixing creates a dense, tough texture rather than improved structure.
- Add Baking Soda for Extra Lift and Browning 🟤Include ¼ teaspoon of baking soda to enhance the reaction with vinegar and promote a golden, tender exterior while improving rise.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low Sugar
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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