25+ Mouthwatering Sunday Gluten-Free Biscuit Recipes You’ll Love

Sundays are made for comfort, relaxation, and enjoying a leisurely breakfast or brunch with loved ones.

One of the simplest yet most satisfying ways to start your Sunday is with a warm batch of freshly baked biscuits.

For those following a gluten-free diet, finding the perfect biscuit recipe that’s soft, fluffy, and full of flavor can be a challenge.

But worry no more! We’ve rounded up 25+ delicious gluten-free biscuit recipes that will transform your Sunday mornings.

Whether you crave something savory or sweet, there’s a recipe here to suit your taste and make your weekend extra special.

From classic butter biscuits to innovative flavors like cheddar and chive, maple pecan, and even sweet blueberry lemon, these recipes are perfect for any occasion.

Each one is crafted to deliver that perfect balance of crisp exterior and soft, airy interior, without sacrificing taste.

Whether you’re baking for a cozy brunch, an afternoon tea, or a comforting side for soups and stews, these gluten-free biscuits will quickly become a staple in your kitchen.

25+ Mouthwatering Sunday Gluten-Free Biscuit Recipes You’ll Love

With these 25+ gluten-free biscuit recipes, your Sundays will be transformed into a feast of flavor, comfort, and joy.

Whether you’re in the mood for a traditional buttermilk biscuit, a nutty maple pecan variety, or a sweet berry-studded treat, you’ll find a recipe that fits your needs.

The best part? These recipes are designed to be simple, using ingredients that you likely already have in your pantry.

Say goodbye to store-bought options and hello to homemade goodness.

So, roll up your sleeves, preheat that oven, and get ready to enjoy the irresistible aroma and delightful taste of freshly baked gluten-free biscuits that will make your Sundays something to look forward to every week.

Cheddar & Chive Gluten-Free Biscuits

These cheddar and chive biscuits are the perfect blend of savory and fluffy. Made with a combination of gluten-free flours, they offer a tender crumb that’s both hearty and rich with flavor. Perfect for pairing with soups, stews, or just as a delightful side to any meal.

Ingredients

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, cold and cubed
• 1 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh chives
• 3/4 cup cold buttermilk

Instructions

1. Preheat your 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, salt, and baking soda.
3. Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to cut it into the flour until it resembles coarse crumbs.
4. Stir in the shredded cheddar and chopped chives.
5. Gradually pour in the cold buttermilk and mix gently until a dough forms. Avoid overmixing to maintain a tender texture.
6. Turn the dough out onto a floured surface and gently pat it to about 1-inch thickness. Use a biscuit cutter to cut out rounds and place them onto the prepared baking sheet.
7. Bake for 12-15 minutes, or until the biscuits are golden brown on top.
8. Let them cool slightly before serving.

These biscuits are a treat when served warm, their cheesy, herbaceous flavor making them irresistible. The combination of sharp cheddar and fresh chives enhances every bite, elevating them to a gourmet level while remaining simple enough for any Sunday meal. They’re a perfect addition to a cozy lunch or dinner table.

Cinnamon Sugar Gluten-Free Biscuits

If you’re looking for a slightly sweet, comforting baked good, these cinnamon sugar biscuits are a delightful option. With a crispy outside and a soft, fluffy interior, they’re perfect for enjoying with a hot cup of tea or coffee on a leisurely Sunday morning.

Ingredients

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, cold and cubed
• 1 cup cold buttermilk
• 1/4 cup sugar (for topping)
• 1 tablespoon ground cinnamon (for topping)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, sugar, baking powder, salt, and baking soda.
3. Cut in the butter using a pastry cutter or your hands until the mixture becomes coarse and crumbly.
4. Pour in the buttermilk and gently stir until just combined. Avoid overmixing.
5. On a floured surface, pat the dough into a 1-inch thick slab. Use a biscuit cutter to cut out rounds and place them on the baking sheet.
6. Mix the additional sugar and ground cinnamon in a small bowl, then sprinkle it generously over the tops of the biscuits.
7. Bake for 12-15 minutes, or until golden brown.
8. Allow the biscuits to cool on a wire rack for a few minutes before serving.

These cinnamon sugar biscuits bring the warmth of autumn to your table. The sugar and cinnamon topping creates a delightful crunch, while the fluffy interior offers a perfect balance of texture and sweetness. They’re a charming treat to enjoy with a light breakfast or as a snack alongside an afternoon cup of coffee.

Herb & Garlic Gluten-Free Biscuits

For those who love a savory twist on traditional biscuits, these herb and garlic versions are both aromatic and hearty. Infused with garlic and mixed herbs, they’re ideal for serving alongside dinner or with a spread of butter and a sprinkling of sea salt.

Ingredients

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 teaspoons minced garlic
• 3/4 cup cold buttermilk

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the gluten-free flour, baking powder, salt, and baking soda.
3. Add the cold butter and cut it into the dry mixture until it resembles coarse crumbs.
4. Stir in the Parmesan cheese, parsley, and minced garlic.
5. Slowly add the buttermilk, mixing just until the dough comes together without overworking it.
6. Turn the dough out onto a floured surface and gently pat it to 1-inch thickness. Cut into rounds and place on the baking sheet.
7. Bake for 12-15 minutes or until the tops are golden and the biscuits are cooked through.
8. Let cool for a few minutes before serving.

These herb and garlic biscuits offer a satisfying depth of flavor with each bite. The combination of Parmesan, fresh herbs, and garlic provides a warm, fragrant experience that enhances their tender, buttery crumb. They make a perfect side for a variety of main courses, from roasted chicken to vegetable soups.

Blueberry Lemon Gluten-Free Biscuits

These blueberry lemon biscuits are perfect for a special Sunday brunch. They offer a delightful balance of sweet and tangy flavors, with bursts of fresh blueberries in every bite. Light and fluffy, these biscuits are perfect when paired with a drizzle of honey or a pat of butter.

Ingredients

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, cold and cubed
• 1 cup fresh or frozen blueberries
• 1 tablespoon lemon zest
• 1 cup cold buttermilk
• 1 tablespoon lemon juice

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, salt, and baking soda.
3. Add the cold, cubed butter and use a pastry cutter or your hands to cut it into the flour mixture until it resembles coarse crumbs.
4. Gently fold in the blueberries and lemon zest.
5. Pour in the cold buttermilk and lemon juice and stir until just combined. Be careful not to overmix to keep the biscuits light.
6. Turn the dough onto a floured surface and pat it to about 1-inch thickness. Cut into rounds and place on the prepared baking sheet.
7. Bake for 12-15 minutes, or until the biscuits are golden brown and the blueberries are bursting.
8. Let cool on a wire rack for a few minutes before serving.

These blueberry lemon biscuits are a refreshing change from the ordinary. The tangy lemon zest and juice pair beautifully with the sweet, juicy blueberries, making them perfect for a weekend breakfast or brunch. Serve them warm with a drizzle of honey for an added touch of sweetness.

Savory Bacon & Cheddar Gluten-Free Biscuits

For those who enjoy a hearty, savory treat, these bacon and cheddar biscuits are an absolute must. They’re packed with crispy bacon bits and sharp cheddar cheese, creating a flavor profile that’s perfect for any brunch spread or as a side to a comforting soup.

Ingredients

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, cold and cubed
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cooked and crumbled bacon
• 1/2 cup cold buttermilk
• 2 tablespoons chopped chives (optional)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, and baking soda.
3. Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in the shredded cheddar, crumbled bacon, and chopped chives.
5. Gradually pour in the buttermilk and mix until just combined. Avoid overmixing to keep the biscuits tender.
6. Turn the dough out onto a floured surface and gently pat it to 1-inch thickness. Cut into rounds and place them on the prepared baking sheet.
7. Bake for 12-15 minutes or until golden brown.
8. Let cool on a wire rack before serving.

These bacon and cheddar biscuits are a savory twist on a classic. With the salty, smoky flavor of bacon and the sharp tang of cheddar cheese, each bite is packed with satisfying flavor. They pair wonderfully with eggs or can be enjoyed on their own for a satisfying snack.

Garlic & Herb Gluten-Free Biscuits

Infused with garlic and a mix of fresh herbs, these gluten-free biscuits are a versatile addition to any meal. Whether served as a side to your favorite pasta, salad, or just as an afternoon treat, they bring a comforting, aromatic flavor to your Sunday table.

Ingredients

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, cold and cubed
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh thyme
• 1/2 cup grated Parmesan cheese
• 3/4 cup cold buttermilk

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, and baking soda.
3. Add the cold butter and use a pastry cutter or your fingers to work it into the flour mixture until it forms coarse crumbs.
4. Stir in the minced garlic, parsley, thyme, and grated Parmesan cheese.
5. Gradually pour in the buttermilk and mix until just combined, being careful not to overmix.
6. Turn the dough onto a floured surface and gently pat it to 1-inch thickness. Use a biscuit cutter to cut out rounds and place them on the prepared baking sheet.
7. Bake for 12-15 minutes, or until golden and slightly crispy on top.
8. Cool on a wire rack for a few minutes before serving.

These garlic and herb biscuits offer a fragrant and satisfying flavor that enhances any meal. The fresh herbs and garlic infuse each bite, while the Parmesan adds a touch of saltiness and depth. They’re perfect for a Sunday dinner or enjoyed with a cup of soup on a cozy afternoon.

Honey Almond Gluten-Free Biscuits

These honey almond biscuits are perfect for those who love a touch of sweetness in their savory baked goods. They have a subtle nutty flavor from the almond flour, balanced with a hint of natural honey sweetness. Ideal for pairing with a cup of herbal tea or serving alongside a light breakfast.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
• 1/2 cup almond flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup honey
• 1/2 cup cold buttermilk
• 1/4 cup chopped slivered almonds
• 1 egg (for brushing, optional)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour, almond flour, baking powder, salt, and baking soda.
3. Add the cold, cubed butter and use a pastry cutter or your hands to cut it into the flour mixture until it resembles coarse crumbs.
4. Stir in the honey and gradually add the cold buttermilk until the dough comes together. Be careful not to overmix.
5. Gently fold in the chopped slivered almonds.
6. Turn the dough out onto a floured surface and pat it to 1-inch thickness. Use a biscuit cutter to cut out rounds and place them on the prepared baking sheet.
7. Brush the tops of the biscuits with a beaten egg for a golden finish, if desired.
8. Bake for 12-15 minutes or until the biscuits are golden brown.
9. Let cool for a few minutes on a wire rack before serving.

These honey almond biscuits offer a perfect balance of sweetness and nuttiness, making them a unique and elegant addition to your Sunday table. Serve them warm with a drizzle of extra honey or a light spread of almond butter for a delightful treat.

Spicy Jalapeño Cheddar Gluten-Free Biscuits

For those who enjoy a little heat, these jalapeño cheddar biscuits are a game-changer. Packed with spicy jalapeños and sharp cheddar cheese, they’re perfect for adding a kick to any meal. These biscuits are ideal with a hearty bowl of chili or as a side to a summer barbecue.

Ingredients

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, cold and cubed
• 1 cup shredded sharp cheddar cheese
• 1/4 cup finely diced jalapeños (seeds removed)
• 3/4 cup cold buttermilk
• 1/2 teaspoon smoked paprika (optional)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, baking powder, salt, and baking soda.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in the shredded cheddar cheese and finely diced jalapeños.
5. Gradually pour in the cold buttermilk and mix until just combined.
6. Turn the dough out onto a floured surface and gently pat it to 1-inch thickness. Use a biscuit cutter to cut out rounds and place them on the prepared baking sheet.
7. Sprinkle the tops with smoked paprika for a hint of flavor and color, if desired.
8. Bake for 12-15 minutes or until the biscuits are golden and cheese is melted on top.
9. Let the biscuits cool slightly before serving.

These spicy jalapeño cheddar biscuits are bursting with flavor, with a perfect balance of heat from the jalapeños and richness from the cheese. They’re the perfect choice for anyone looking to add a bit of excitement to their Sunday brunch or dinner.

Lemon Poppy Seed Gluten-Free Biscuits

Bright and refreshing, these lemon poppy seed biscuits are a perfect choice for a Sunday morning treat. Their soft texture and subtle citrus flavor make them versatile for serving as a snack or alongside a light salad or seafood dish.

Ingredients

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup cold buttermilk
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon poppy seeds
• 1/4 cup sugar (for topping)
• 1 teaspoon lemon juice (for glaze, optional)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the gluten-free flour, baking powder, salt, and baking soda.
3. Add the cold, cubed butter and use a pastry cutter or your hands to cut it into the flour mixture until it resembles coarse crumbs.
4. Stir in the lemon zest, lemon juice, and poppy seeds.
5. Gradually add the cold buttermilk and mix until just combined.
6. Turn the dough out onto a floured surface and pat it to 1-inch thickness. Cut out rounds and place them on the baking sheet.
7. Mix the sugar with a little lemon zest and sprinkle it over the tops of the biscuits.
8. Bake for 12-15 minutes, or until golden and slightly crisp on top.
9. For an added touch, drizzle the biscuits with a simple lemon glaze made by combining lemon juice and powdered sugar.

These lemon poppy seed biscuits are bright, light, and perfect for welcoming a new day. The tangy lemon combined with the subtle crunch of the poppy seeds creates an elegant biscuit that pairs beautifully with your morning coffee or tea.

Garlic Herb Gluten-Free Biscuits

These garlic herb gluten-free biscuits are savory and aromatic, perfect for any occasion where a warm, flavorful side is needed. With the rich scent of garlic and a blend of fresh herbs, they make an excellent addition to soups, stews, or served alongside a pasta dish.

Ingredients

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup cold buttermilk
• 1/4 cup finely chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 cup grated Parmesan cheese (optional)
• 1 egg (for brushing, optional)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the gluten-free flour, baking powder, salt, and baking soda.
3. Add the cold butter and cut it into the flour mixture using a pastry cutter or your hands until it forms coarse crumbs.
4. Mix in the minced garlic, chopped parsley, thyme, and rosemary.
5. Gradually pour in the buttermilk and stir until just combined. Do not overmix.
6. Turn the dough onto a floured surface and pat it down to about 1-inch thickness. Use a biscuit cutter to cut out rounds and place them on the prepared baking sheet.
7. Brush the tops with a beaten egg for a glossy finish, if desired, and sprinkle grated Parmesan on top.
8. Bake for 12-15 minutes, or until the biscuits are golden brown and slightly crisp on the edges.
9. Let cool slightly before serving warm.

These garlic herb biscuits are aromatic and full of flavor, perfect for elevating your meal with their satisfying texture and savory taste. Enjoy them warm with a side of butter or as an accompaniment to your favorite soup.

Cinnamon Raisin Gluten-Free Biscuits

These cinnamon raisin gluten-free biscuits are a delightful twist on traditional biscuits, with sweet cinnamon and the rich chewiness of raisins. They’re perfect for a cozy brunch or a sweet treat that pairs well with coffee or tea.

Ingredients

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup cold buttermilk
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup raisins
• 1 egg (for brushing, optional)
• 2 tablespoons powdered sugar (for glazing, optional)
• 1 teaspoon milk (for glaze, optional)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the gluten-free flour, baking powder, salt, and baking soda.
3. Cut in the butter until the mixture resembles coarse crumbs.
4. Stir in the brown sugar, cinnamon, and raisins until evenly distributed.
5. Gradually pour in the buttermilk, mixing until just combined; the dough should be slightly sticky.
6. Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Use a biscuit cutter to cut out rounds and place them on the prepared baking sheet.
7. Brush the tops with an egg wash for a glossy finish, if desired.
8. Bake for 12-15 minutes, or until the tops are golden and the edges are firm.
9. Let cool slightly before glazing with a simple powdered sugar glaze (mix powdered sugar and milk until smooth).

These cinnamon raisin biscuits are sweet, slightly tangy, and have just the right amount of chew. The comforting blend of cinnamon and raisins makes them a must-try for a Sunday brunch or an afternoon snack.

Sweet Potato Gluten-Free Biscuits

Sweet potato biscuits bring a unique flavor and color that brightens up any table. With a slight natural sweetness and the added nutrition of sweet potatoes, these biscuits are perfect as a side to any Sunday dinner or served with a dollop of whipped cream for a treat.

Ingredients

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup mashed sweet potato (about 1 small sweet potato)
• 1/2 cup cold buttermilk
• 1 tablespoon brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 egg (for brushing, optional)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, and baking soda.
3. Add the cold butter and cut it into the dry ingredients until it resembles coarse crumbs.
4. Stir in the mashed sweet potato, brown sugar, cinnamon, and nutmeg until well combined.
5. Gradually add the cold buttermilk, mixing until a dough forms. Do not overmix; the dough should be slightly sticky.
6. Turn the dough out onto a floured surface and pat it to a 1-inch thickness. Cut out biscuits with a biscuit cutter and place them on the baking sheet.
7. Brush the tops with an egg wash for a shiny finish, if desired.
8. Bake for 12-15 minutes or until the biscuits are golden and firm to the touch.
9. Serve warm with a light drizzle of honey or a pat of butter.

Sweet potato biscuits are slightly sweet, moist, and rich in flavor, providing a refreshing twist to your standard biscuit. Their naturally vibrant color and comforting taste make them a perfect addition to a Sunday brunch or holiday spread.

Cheddar and Chive Gluten-Free Biscuits

These cheddar and chive gluten-free biscuits are the ideal combination of savory and rich, perfect for any occasion that calls for a flavorful side dish. With sharp cheddar cheese and fresh chives mixed into a soft, flaky texture, these biscuits are sure to impress family and guests alike.

Ingredients

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, cold and cubed
• 1 cup shredded sharp cheddar cheese
• 1/4 cup finely chopped fresh chives
• 1/2 cup cold buttermilk
• 1 egg (for brushing, optional)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the gluten-free flour, baking powder, salt, and baking soda.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Gently fold in the shredded cheddar and chopped chives.
5. Gradually pour in the cold buttermilk and mix until just combined. Be careful not to overwork the dough.
6. Turn the dough onto a floured surface and pat it to about 1-inch thickness. Use a biscuit cutter to cut out rounds and place them on the prepared baking sheet.
7. Brush the tops of the biscuits with a beaten egg for a golden finish, if desired.
8. Bake for 12-15 minutes, or until the tops are golden and the edges are firm.
9. Serve warm, and enjoy the cheesy, herbaceous flavors that make these biscuits truly delightful.

The combination of sharp cheddar and fresh chives brings a burst of flavor to these biscuits, making them perfect for brunch or as an accompaniment to soups and stews. Their rich, tender crumb and savory taste will make them a staple in your gluten-free baking repertoire.

Blueberry Lemon Gluten-Free Biscuits

These blueberry lemon gluten-free biscuits are light, fluffy, and packed with the sweet-tart flavors of ripe blueberries and zesty lemon. Ideal for breakfast or a sweet afternoon treat, they’re perfect with a cup of tea or coffee.

Ingredients

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup cold buttermilk
• 1/2 cup fresh or frozen blueberries
• 2 tablespoons lemon zest
• 1/4 cup granulated sugar
• 1 egg (for brushing, optional)
• 1 tablespoon powdered sugar (optional, for drizzling)
• 1 teaspoon lemon juice (optional, for glaze)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the gluten-free flour, baking powder, salt, and baking soda.
3. Cut the cold butter into the flour mixture until it forms coarse crumbs.
4. Stir in the lemon zest and sugar. Gently fold in the blueberries, being careful not to mash them.
5. Add the buttermilk gradually and mix until the dough just comes together. Do not overmix.
6. Turn the dough out onto a floured surface and pat to 1-inch thickness. Use a biscuit cutter to cut out rounds and place them on the baking sheet.
7. Brush the tops with a beaten egg for a shiny finish, if desired.
8. Bake for 12-15 minutes or until the tops are golden and the centers are set.
9. Allow to cool slightly and drizzle with a lemon glaze (optional: mix powdered sugar and lemon juice) before serving.

These blueberry lemon biscuits are fluffy, light, and bursting with flavor. The tartness of the lemon pairs perfectly with the sweet blueberries, making each bite a refreshing experience.

Maple Pecan Gluten-Free Biscuits

For a biscuit with a hint of sweetness and a satisfying crunch, these maple pecan gluten-free biscuits are an excellent choice. They’re perfect for breakfast, brunch, or a treat with afternoon tea.

Ingredients

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup maple syrup
• 1/2 cup chopped pecans
• 1/2 cup cold buttermilk
• 1 egg (for brushing, optional)
• 2 tablespoons maple sugar or brown sugar (optional, for topping)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the gluten-free flour, baking powder, salt, and baking soda.
3. Cut in the cold butter until it resembles coarse crumbs.
4. Stir in the chopped pecans and maple syrup.
5. Gradually add the buttermilk and mix until just combined. Be sure not to overmix the dough.
6. Turn the dough out onto a floured surface and gently pat into a 1-inch thick layer. Cut out rounds using a biscuit cutter and place on the prepared baking sheet.
7. Brush the tops with an egg wash and sprinkle with maple sugar or brown sugar for a touch of sweetness.
8. Bake for 12-15 minutes, or until the tops are golden and the biscuits are firm.
9. Let cool slightly before serving. Serve warm for the best flavor and texture.

These maple pecan biscuits offer a delightful balance of sweetness and crunch, perfect for those who love a touch of autumn flavor. Enjoy them with a drizzle of extra maple syrup or simply on their own for a cozy treat.

Note: More recipes​ are coming soon!