35+ Irresistible Gluten-Free Biscuit Recipes You Need to Try

If you’re someone who follows a gluten-free diet or simply prefers to avoid gluten, finding the perfect biscuit recipe can sometimes feel like a challenge.

Fortunately, the world of gluten-free baking has come a long way, and there are now countless recipes available that ensure you don’t have to miss out on the delicious, comforting joy of fresh biscuits.

Whether you’re craving something savory, sweet, or even a little spicy, gluten-free biscuits come in all flavors, textures, and forms.

In this post, we’ve gathered 35+ gluten-free biscuit recipes that range from traditional flaky biscuits to more unique creations like cinnamon roll and cheddar jalapeño biscuits.

These recipes will not only satisfy your craving for biscuits but also allow you to enjoy every bite without worrying about gluten.

From breakfast options to savory sides and even dessert biscuits, you’re sure to find the perfect recipe to suit your taste and dietary needs.

Let’s dive into these mouthwatering biscuit creations that will soon become your go-to gluten-free favorites!

35+ Irresistible Gluten-Free Biscuit Recipes You Need to Try

Making gluten-free biscuits doesn’t have to be a difficult task, and with these 35+ gluten-free biscuit recipes, you can enjoy all the warm, fluffy goodness that biscuits have to offer.

Whether you’re looking for something to pair with dinner, a treat to start your day, or a sweet snack to enjoy in the afternoon, these recipes have got you covered.

The best part? Each recipe is easy to follow, requiring minimal ingredients and effort, so you can whip up a batch of these scrumptious biscuits in no time.

Say goodbye to store-bought gluten-free options and hello to homemade, delicious biscuits that everyone can enjoy, regardless of dietary restrictions!

Fluffy Gluten-Free Biscuits

These gluten-free biscuits are light, fluffy, and perfect for breakfast or as a side to any meal.

Made with a blend of gluten-free flours and simple ingredients, these biscuits are soft on the inside with a slightly crisp exterior, making them a delightful treat for those with gluten sensitivities or anyone looking to enjoy a healthier alternative.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cold butter, cubed
• 3/4 cup buttermilk
• 1/4 cup heavy cream (for brushing)

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. Add the cold butter to the flour mixture, and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. Pour in the buttermilk and stir gently until the dough just comes together. Do not overmix.
5. Turn the dough out onto a lightly floured surface (using more gluten-free flour) and gently pat it into a rectangle about 1-inch thick.
6. Fold the dough in half, then roll it out again to about 1-inch thickness. Repeat this process once more to create layers.
7. Using a biscuit cutter, cut out biscuits and place them onto the prepared baking sheet.
8. Brush the tops of the biscuits with heavy cream.
9. Bake for 12-15 minutes, or until the biscuits are golden brown on top.
10. Serve warm and enjoy!

These fluffy gluten-free biscuits are a fantastic addition to any meal, whether as a comforting breakfast or a savory side.

Their light, airy texture and buttery flavor make them irresistible.

Plus, they’re easy to make, with minimal ingredients and effort involved.

Perfect for anyone avoiding gluten, these biscuits deliver on both taste and texture, ensuring no one will miss the gluten!

Cheddar and Herb Gluten-Free Biscuits

These cheddar and herb gluten-free biscuits combine savory flavors with the comforting texture of a biscuit.

The addition of sharp cheddar cheese and fresh herbs elevates the traditional biscuit, making it a delicious snack or accompaniment to soups, stews, or salads.

These biscuits are not only gluten-free but also packed with flavor and nutrients.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 cup sharp cheddar cheese, grated
• 2 tablespoons fresh parsley, chopped
• 1/4 cup cold butter, cubed
• 1/2 cup buttermilk
• 1/4 cup unsweetened almond milk

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and garlic powder.
3. Add the cold butter and, using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in the cheddar cheese and parsley.
5. In a separate bowl, combine the buttermilk and almond milk.
6. Pour the wet ingredients into the dry ingredients and gently stir until just combined. The dough will be slightly sticky.
7. Turn the dough out onto a lightly floured surface and gently knead it a few times before patting it into a 1-inch thick disk.
8. Use a biscuit cutter to cut out biscuits and place them on the baking sheet.
9. Bake for 12-15 minutes or until the biscuits are golden brown and cheese is melted on top.
10. Let the biscuits cool slightly before serving.

These cheddar and herb gluten-free biscuits are the perfect balance of cheesy, herby goodness.

They are ideal for anyone craving a savory snack or side dish without the gluten.

The combination of sharp cheddar and fresh parsley adds depth to the flavor, making them stand out from traditional biscuits.

Whether you serve them with your favorite soup or enjoy them on their own, these biscuits are sure to satisfy.

Sweet Potato and Cinnamon Gluten-Free Biscuits

These sweet potato and cinnamon gluten-free biscuits bring a hint of sweetness with the richness of roasted sweet potatoes.

The cinnamon adds a warm, comforting spice, making these biscuits perfect for breakfast or a sweet treat.

Soft and fluffy, these biscuits are naturally gluten-free, using sweet potato as the base for a moist and flavorful dough.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup cooked sweet potato, mashed
• 1/4 cup cold butter, cubed
• 1/2 cup buttermilk
• 1 tablespoon maple syrup (optional for added sweetness)
• 1/4 cup cinnamon sugar (for topping)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, baking powder, cinnamon, and salt.
3. Add the cubed cold butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the mashed sweet potato, buttermilk, and maple syrup (if using), mixing until just combined.
5. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
6. Pat the dough into a 1-inch thick disk and cut out biscuits using a biscuit cutter.
7. Place the biscuits on the prepared baking sheet and sprinkle with cinnamon sugar on top.
8. Bake for 15-18 minutes, or until the biscuits are golden brown and a toothpick inserted comes out clean.
9. Allow the biscuits to cool slightly before serving.

These sweet potato and cinnamon gluten-free biscuits offer a unique twist on traditional biscuits with the natural sweetness of sweet potatoes and the warm, comforting flavor of cinnamon.

They are soft, fluffy, and perfect for breakfast or as an afternoon snack.

The addition of maple syrup gives them a slight sweetness that balances the spices, and the cinnamon sugar topping makes them irresistible.

Gluten-free or not, these biscuits are a hit with everyone who tries them.

Almond Flour Gluten-Free Biscuits

These almond flour gluten-free biscuits are an excellent choice for those looking for a lower-carb, nutrient-packed alternative to traditional biscuits.

Made with almond flour, these biscuits have a subtle nutty flavor and a soft, tender texture.

They are naturally gluten-free, grain-free, and perfect for those following a paleo or keto diet, without compromising on taste or texture.

Ingredients:

• 2 cups almond flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder (optional)
• 2 large eggs
• 1/4 cup melted butter or coconut oil
• 1/4 cup unsweetened almond milk
• 1 tablespoon honey (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the almond flour, baking powder, salt, and garlic powder (if using).
3. In a separate bowl, whisk together the eggs, melted butter or coconut oil, almond milk, and honey (if using).
4. Add the wet ingredients to the dry ingredients and mix until well combined. The dough will be thick and slightly sticky.
5. Using a spoon, scoop out portions of the dough and shape them into rounds. Place them onto the prepared baking sheet, spaced about 1 inch apart.
6. Bake for 12-15 minutes, or until the biscuits are lightly golden on top and firm to the touch.
7. Allow them to cool slightly before serving.

These almond flour gluten-free biscuits are a wonderful option for anyone seeking a healthier, low-carb version of a classic biscuit.

Their nutty flavor from the almond flour adds depth, and the texture is perfectly soft with a slight crispness on the outside.

Whether enjoyed on their own, with butter, or as a side dish, these biscuits are a guilt-free treat for any occasion.

Coconut Flour Gluten-Free Biscuits

Coconut flour is a fantastic gluten-free alternative, and when used in these biscuits, it gives them a wonderfully dense, moist texture with a slight hint of coconut flavor.

These biscuits are perfect for anyone who is sensitive to gluten, as well as those on a grain-free or paleo diet.

These are a great choice for anyone who enjoys a slightly sweeter biscuit that can pair well with savory or sweet toppings.

Ingredients:

• 1 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 6 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup full-fat coconut milk (or almond milk)
• 1 tablespoon honey (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the coconut flour, baking powder, salt, and baking soda.
3. In a separate bowl, whisk the eggs, melted coconut oil, coconut milk, and honey (if using).
4. Add the wet ingredients to the dry ingredients and stir until a thick dough forms. Coconut flour absorbs a lot of moisture, so the dough may appear slightly crumbly but should hold together.
5. Using your hands, form the dough into small biscuit-sized rounds and place them on the prepared baking sheet.
6. Bake for 15-18 minutes, or until the biscuits are golden brown and firm to the touch.
7. Let them cool for a few minutes before serving.

These coconut flour gluten-free biscuits are delightfully light, slightly sweet, and incredibly satisfying.

The subtle coconut flavor adds a unique twist, making them an excellent choice for breakfast or as a side for your meals.

Thanks to the coconut flour, they are naturally grain-free and very absorbent, ensuring a soft and moist biscuit that everyone will enjoy.

Vegan Gluten-Free Biscuits

These vegan gluten-free biscuits are perfect for those following a plant-based or gluten-free lifestyle.

The biscuits are soft and flaky, with a delicious buttery flavor (without any dairy).

They’re made with simple ingredients like gluten-free flour and non-dairy milk, ensuring everyone can enjoy them without compromising on taste or texture.

They make a great addition to any meal, whether enjoyed with jam, gravy, or just as they are.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder (optional)
• 1/4 cup coconut oil or vegan butter, cold and cubed
• 3/4 cup unsweetened almond milk (or other plant-based milk)
• 1 tablespoon apple cider vinegar (for added fluffiness)

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 garlic powder (if using).
3. Add the cold coconut oil or vegan butter to the flour mixture, and use a pastry cutter or your fingers to work the fat into the flour until it resembles coarse crumbs.
4. In a small bowl, mix the almond milk with the apple cider vinegar and let it sit for a minute to curdle.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The dough should be moist but not too sticky.
6. Turn the dough out onto a lightly floured surface (using more gluten-free flour) and gently pat it into a 1-inch thick rectangle.
7. Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
8. Bake for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
9. Allow the biscuits to cool slightly before serving.

These vegan gluten-free biscuits are a perfect treat for anyone avoiding both gluten and animal products.

They have a wonderfully soft, flaky texture and a rich flavor, thanks to the coconut oil or vegan butter.

Whether served as a side with a hearty stew or enjoyed with a dollop of plant-based butter, these biscuits will impress everyone with their fluffy texture and delicious flavor.

They’re a must-try for anyone on a vegan or gluten-free diet!

Parmesan and Garlic Gluten-Free Biscuits

These Parmesan and garlic gluten-free biscuits are a savory, cheesy delight that is perfect for any meal.

The rich flavors of Parmesan cheese and garlic add an extra kick to the biscuit, making them perfect for pairing with soups, salads, or as a snack.

Gluten-free yet full of flavor, these biscuits are sure to be a hit with cheese lovers and anyone craving a savory treat.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/2 cup grated Parmesan cheese
• 1/4 cup cold butter, cubed
• 1/2 cup unsweetened almond milk (or regular milk)
• 1 tablespoon fresh parsley, chopped (optional)
• 1/4 teaspoon ground black pepper

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, garlic powder, and black pepper.
3. Add the cubed butter and, using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in the Parmesan cheese and chopped parsley (if using).
5. Gradually pour in the almond milk and stir until the dough just comes together. The dough will be sticky but manageable.
6. Turn the dough out onto a floured surface and gently knead it a couple of times before patting it into a 1-inch thick disk.
7. Cut out biscuits using a biscuit cutter and place them on the prepared baking sheet.
8. Bake for 12-15 minutes, or until the biscuits are golden brown on top and firm to the touch.
9. Let the biscuits cool slightly before serving.

These Parmesan and garlic gluten-free biscuits are a savory treat that will add flavor to any meal.

With the rich taste of Parmesan and a hint of garlic, they are perfect for serving alongside your favorite soups, salads, or even pasta dishes.

The soft, flaky texture combined with the cheesy flavor makes these biscuits an irresistible gluten-free option.

Whether for a special occasion or an everyday meal, they’re a savory favorite!

Pumpkin Spice Gluten-Free Biscuits

These pumpkin spice gluten-free biscuits are the perfect treat for fall, with a wonderful blend of cinnamon, nutmeg, and pumpkin flavor.

These biscuits are soft and flavorful, making them a great choice for breakfast, brunch, or as an afternoon snack with a warm beverage.

The added pumpkin puree ensures a moist texture and adds a natural sweetness to the biscuits, making them a comforting, seasonal favorite.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 cup cold butter, cubed
• 1/2 cup canned pumpkin puree
• 3/4 cup unsweetened almond milk (or regular milk)
• 1 tablespoon maple syrup (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
3. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in the pumpkin puree and maple syrup (if using), then pour in the almond milk and mix until the dough just comes together.
5. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick disk.
6. Cut out biscuits using a biscuit cutter and place them on the prepared baking sheet.
7. Bake for 12-15 minutes or until the biscuits are golden brown on top and firm to the touch.
8. Allow them to cool for a few minutes before serving.

These pumpkin spice gluten-free biscuits bring all the cozy flavors of fall into one delicious bite.

With the warm spices of cinnamon and nutmeg, paired with the natural sweetness of pumpkin, they’re an ideal treat for the season.

Whether served with butter, jam, or just as they are, these biscuits are sure to be a hit with anyone looking for a gluten-free, comforting snack that celebrates the flavors of autumn.

Oatmeal Raisin Gluten-Free Biscuits

For those who enjoy the classic oatmeal raisin cookie flavor, these oatmeal raisin gluten-free biscuits are a delightful twist.

Soft and chewy, these biscuits combine the comforting texture of oatmeal with the sweetness of raisins and the warmth of cinnamon, offering a nutritious yet indulgent snack or breakfast option.

Made with gluten-free oats, they are the perfect choice for those avoiding gluten but craving a familiar treat.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1 1/2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup coconut oil, melted (or butter)
• 1/2 cup unsweetened almond milk (or regular milk)
• 1/4 cup maple syrup or honey
• 1/2 cup raisins

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the rolled oats, gluten-free flour, baking powder, cinnamon, and salt.
3. Add the melted coconut oil (or butter), almond milk, and maple syrup or honey. Stir until well combined.
4. Fold in the raisins.
5. Drop spoonfuls of dough onto the prepared baking sheet, shaping them into round biscuits.
6. Bake for 12-15 minutes or until the biscuits are golden brown and firm to the touch.
7. Let the biscuits cool slightly before serving.

These oatmeal raisin gluten-free biscuits are a delicious blend of chewy oats, sweet raisins, and warm spices.

They are the perfect balance of healthy and indulgent, making them an ideal option for breakfast or an afternoon snack.

With the comforting flavors of oatmeal raisin cookies in biscuit form, these treats are gluten-free, wholesome, and absolutely satisfying for anyone who loves a sweet, hearty biscuit.

Lemon Poppy Seed Gluten-Free Biscuits

These lemon poppy seed gluten-free biscuits are a refreshing and light option for breakfast or a snack.

The tangy lemon flavor paired with the crunch of poppy seeds creates a delightful contrast.

Made with simple gluten-free ingredients, these biscuits are light and fluffy, with a zesty citrus kick that makes them perfect for spring or summer mornings.

They’re also great for pairing with tea or enjoying on their own.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon lemon zest
• 1 tablespoon poppy seeds
• 1/4 cup cold butter, cubed
• 1/2 cup buttermilk
• 1 large egg
• 1 tablespoon honey (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, lemon zest, and poppy seeds.
3. Add the cold butter to the flour mixture and, using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together the buttermilk, egg, and honey (if using).
5. Pour the wet ingredients into the dry ingredients and mix until just combined. The dough will be slightly sticky.
6. Turn the dough out onto a lightly floured surface (using more gluten-free flour) and gently knead it a few times before patting it into a 1-inch thick disk.
7. Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
8. Bake for 12-15 minutes, or until the biscuits are golden brown on top.
9. Let them cool slightly before serving.

These lemon poppy seed gluten-free biscuits are the perfect balance of tangy and sweet, with a light texture that will leave you craving more.

The addition of lemon zest gives them a refreshing citrus flavor, while the poppy seeds add a delightful crunch.

Whether enjoyed as a breakfast treat or with a cup of tea, these biscuits are sure to brighten up any meal and are a great option for those looking for a gluten-free alternative with a twist.

Zucchini and Cheddar Gluten-Free Biscuits

Packed with fresh zucchini and sharp cheddar cheese, these gluten-free biscuits are savory, moist, and full of flavor.

The zucchini helps keep the biscuits soft and tender, while the cheddar cheese gives them a rich, cheesy taste.

These biscuits are perfect as a side dish or a light snack and make a wonderful accompaniment to soups, salads, or even as a stand-alone snack.

They’re a great way to sneak in some veggies without compromising on flavor.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon garlic powder (optional)
• 1 cup shredded cheddar cheese
• 1 cup grated zucchini (excess moisture squeezed out)
• 1/4 cup cold butter, cubed
• 1/2 cup unsweetened almond milk (or regular milk)
• 1 large egg

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and garlic powder (if using).
3. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
4. Stir in the shredded cheddar cheese and grated zucchini.
5. In a separate bowl, whisk together the almond milk and egg. Pour the wet ingredients into the dry ingredients and mix until just combined. The dough will be slightly sticky.
6. Turn the dough out onto a lightly floured surface and gently knead it a couple of times before patting it into a 1-inch thick disk.
7. Cut out biscuits using a biscuit cutter and place them on the prepared baking sheet.
8. Bake for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
9. Let the biscuits cool slightly before serving.

These zucchini and cheddar gluten-free biscuits offer a delicious combination of savory flavors, with the moisture from the zucchini keeping the biscuits tender and the sharp cheddar cheese adding richness.

They’re perfect for adding a veggie boost to your meal while still enjoying a comforting, cheesy treat.

Serve them with a hearty soup or enjoy them on their own — either way, they’ll be a hit!

Maple Bacon Gluten-Free Biscuits

Maple bacon gluten-free biscuits bring together the perfect combination of sweet and savory.

The richness of crispy bacon paired with the sweet touch of maple syrup makes these biscuits irresistible.

Gluten-free yet full of flavor, they are great for breakfast, brunch, or even as an appetizer.

These biscuits are soft and fluffy on the inside, with a crispy, savory crunch from the bacon on top.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cooked bacon, crumbled
• 1/4 cup cold butter, cubed
• 1/4 cup maple syrup
• 1/2 cup unsweetened almond milk (or regular milk)
• 1 large egg

Instructions:

1. Preheat your oven to 400°F (200°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 black pepper.
3. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
4. Stir in the crumbled bacon.
5. In a separate bowl, whisk together the maple syrup, almond milk, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick disk.
7. Cut out biscuits using a biscuit cutter and place them on the prepared baking sheet.
8. Bake for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
9. Let the biscuits cool slightly before serving.

These maple bacon gluten-free biscuits are the ultimate treat for anyone who loves the combination of sweet and savory.

The crispy bacon adds a delightful crunch, while the maple syrup brings a touch of sweetness to balance the flavors.

Whether enjoyed for breakfast, as a side dish, or as an indulgent snack, these biscuits are sure to satisfy your cravings for both savory and sweet in every bite.

Sweet Potato and Sage Gluten-Free Biscuits

Sweet potato and sage gluten-free biscuits offer a comforting, earthy flavor perfect for fall and winter meals.

The natural sweetness of the sweet potatoes pairs beautifully with the fragrant sage, creating a soft, moist, and savory biscuit.

These biscuits are ideal for pairing with roasted meats, stews, or as a side to any hearty meal.

They’re gluten-free, flavorful, and packed with nutrients from the sweet potatoes, making them both delicious and wholesome.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried sage (or 1 tablespoon fresh sage, finely chopped)
• 1/2 cup mashed sweet potato (cooked and cooled)
• 1/4 cup cold butter, cubed
• 1/2 cup unsweetened almond milk (or regular milk)
• 1 large egg

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, black pepper, and sage.
3. Add the cold butter to the flour mixture and, using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the mashed sweet potato.
5. In a separate bowl, whisk together the almond milk and egg. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick disk.
7. Cut out biscuits using a biscuit cutter and place them on the prepared baking sheet.
8. Bake for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
9. Let the biscuits cool slightly before serving.

These sweet potato and sage gluten-free biscuits are a perfect blend of sweetness and savory, with a moist and tender texture.

The subtle earthy flavor of sage adds depth to the natural sweetness of the sweet potatoes, making them a great side for hearty dishes like roasted turkey or lamb.

Whether served at holiday dinners or as a comforting side to a weeknight meal, these biscuits will bring warmth and flavor to any table.

Cinnamon Roll Gluten-Free Biscuits

These cinnamon roll gluten-free biscuits are the ultimate treat for anyone who loves the warm, comforting flavor of cinnamon rolls but prefers a quicker, simpler version.

With their soft, fluffy texture and sweet cinnamon filling, these biscuits are an easy yet decadent breakfast or dessert.

The sweet glaze on top gives them the perfect finishing touch, turning them into a delightful indulgence that’s perfect for any occasion.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 cup cold butter, cubed
• 1/2 cup unsweetened almond milk (or regular milk)
• 1 large egg
• 1/4 cup brown sugar (for filling)
• 2 teaspoons ground cinnamon (for filling)
• 1/4 cup powdered sugar (for glaze)
• 1 tablespoon milk (for glaze)
• 1/2 teaspoon vanilla extract (for glaze)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and cinnamon.
3. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in the almond milk and egg, mixing until just combined.
5. Turn the dough out onto a lightly floured surface and gently roll it out into a rectangle, about 1-inch thick.
6. In a small bowl, mix the brown sugar and cinnamon for the filling. Sprinkle this mixture evenly over the dough.
7. Roll the dough up tightly from one end to the other to form a log. Slice into 1-inch rounds and place the biscuits on the prepared baking sheet.
8. Bake for 12-15 minutes, or until the biscuits are golden brown.
9. While the biscuits are baking, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.
10. Drizzle the glaze over the warm biscuits before serving.

These cinnamon roll gluten-free biscuits are a simpler, quicker alternative to traditional cinnamon rolls but still pack the same irresistible flavor.

The soft, fluffy biscuits are filled with a sweet cinnamon sugar mixture and topped with a sugary glaze for the perfect balance of sweetness and spice.

Whether served for breakfast or as a dessert, these biscuits are a comforting and delicious treat that will quickly become a favorite.

Cheddar Chive Gluten-Free Biscuits

Cheddar chive gluten-free biscuits are a savory, cheesy treat that’s perfect for any meal.

The sharp flavor of cheddar cheese paired with the fresh, aromatic chives creates a wonderful balance in every bite.

These biscuits are tender, flaky, and packed with flavor, making them an ideal side dish for dinner or a snack on their own.

They’re gluten-free and easy to make, with simple ingredients that bring great flavor to the table.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh chives
• 1/4 cup cold butter, cubed
• 1/2 cup unsweetened almond milk (or regular milk)
• 1 large egg

Instructions:

1. Preheat your oven to 375°F (190°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 black pepper.
3. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the shredded cheddar cheese and chopped chives.
5. In a separate bowl, whisk together the almond milk and egg. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick disk.
7. Cut out biscuits using a biscuit cutter and place them on the prepared baking sheet.
8. Bake for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
9. Let the biscuits cool slightly before serving.

These cheddar chive gluten-free biscuits are the ultimate savory treat.

The sharp, tangy cheddar cheese and fresh chives add bold flavors that will complement any meal.

Whether paired with a soup, salad, or enjoyed on their own, these biscuits are a perfect addition to your gluten-free recipe collection.

Their tender, flaky texture and rich flavor make them irresistible!

Garlic and Herb Gluten-Free Biscuits

These garlic and herb gluten-free biscuits are the perfect savory side dish to complement any meal.

The robust flavors of garlic and a medley of herbs come together in a soft, fluffy biscuit that is both aromatic and satisfying.

With the combination of dried herbs such as rosemary, thyme, and oregano, these biscuits are an ideal accompaniment to soups, salads, or roasted meats.

Gluten-free but full of flavor, they are sure to become a family favorite.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 cup cold butter, cubed
• 1/2 cup unsweetened almond milk (or regular milk)
• 1 large egg
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, salt, garlic powder, onion powder, rosemary, thyme, and oregano.
3. Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the almond milk and egg. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Turn the dough out onto a floured surface and gently knead it a few times before patting it into a 1-inch thick disk.
6. Cut out biscuits using a biscuit cutter and place them on the prepared baking sheet.
7. Bake for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.

These garlic and herb gluten-free biscuits are aromatic, savory, and a fantastic addition to any meal.

The blend of herbs and garlic adds a burst of flavor that complements a wide range of dishes.

Soft and fluffy, they’re a perfect side to serve with your favorite pasta, grilled meats, or a comforting bowl of soup.

These biscuits are not only gluten-free but also packed with flavor, making them a must-try recipe for anyone looking to enjoy a savory treat!

Coconut Flour Gluten-Free Biscuits

For those seeking a lower-carb, gluten-free option, these coconut flour biscuits are a perfect choice.

Coconut flour adds a subtle sweetness and an incredible light texture to these biscuits.

The biscuits are soft and fluffy with a mild coconut flavor, making them versatile enough to enjoy with both savory and sweet dishes.

They’re easy to make and ideal for those following a grain-free or paleo diet.

Ingredients:

• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 3 large eggs
• 1/4 cup unsweetened almond milk (or regular milk)
• 1/4 cup melted coconut oil (or butter)
• 1 tablespoon honey or maple syrup (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the coconut flour, baking powder, salt, and baking soda.
3. In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, and honey or maple syrup (if using).
4. Add the wet ingredients to the dry ingredients and mix until well combined. The dough will be thick, but don’t worry — that’s normal for coconut flour-based dough.
5. Spoon the dough onto the prepared baking sheet, forming 6-8 biscuits.
6. Bake for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
7. Allow the biscuits to cool slightly before serving.

These coconut flour gluten-free biscuits are a fantastic option for anyone following a grain-free or paleo diet.

They’re light, airy, and subtly sweet, with the coconut flour providing a unique flavor that pairs beautifully with both sweet and savory toppings.

Serve them with a dollop of jam or alongside a savory dish, and you have a gluten-free biscuit that’s as versatile as it is delicious.

With their simple ingredients and ease of preparation, these biscuits will quickly become a staple in your gluten-free repertoire.

Blueberry Almond Gluten-Free Biscuits

Blueberry almond gluten-free biscuits are a sweet and nutty treat that’s perfect for breakfast or dessert.

The combination of fresh blueberries and the mild, slightly sweet flavor of almond flour creates a soft, moist biscuit that’s bursting with fruity goodness.

These biscuits are gluten-free and packed with antioxidants, making them not only delicious but also nutritious.

Whether served as a breakfast pastry or a mid-day snack, they’re sure to satisfy your cravings for something sweet and wholesome.

Ingredients:

• 1 cup almond flour
• 1 cup gluten-free all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup coconut sugar (or regular sugar)
• 1/2 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk (or regular milk)
• 1/4 cup cold butter, cubed
• 1/2 cup fresh blueberries

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, gluten-free all-purpose flour, baking powder, salt, and coconut sugar.
3. Add the cold butter to the flour mixture and, using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
4. Stir in the almond milk and vanilla extract, mixing until just combined.
5. Gently fold in the fresh blueberries, being careful not to crush them.
6. Drop spoonfuls of the dough onto the prepared baking sheet, forming 8-10 biscuits.
7. Bake for 12-15 minutes, or until the biscuits are golden brown and a toothpick inserted into the center comes out clean.
8. Let the biscuits cool slightly before serving.

These blueberry almond gluten-free biscuits are a delightful treat for any time of day.

The blueberries provide a burst of sweetness, while the almond flour adds a rich, nutty flavor.

The soft, tender texture makes these biscuits a joy to eat, whether you enjoy them with a cup of coffee in the morning or as a snack during the afternoon.

Gluten-free and full of flavor, these biscuits are the perfect balance of sweet and wholesome!

Pumpkin Spice Gluten-Free Biscuits

These pumpkin spice gluten-free biscuits are a perfect fall treat, full of comforting spices like cinnamon, nutmeg, and ginger.

With the addition of pumpkin puree, these biscuits are moist, flavorful, and soft.

They’re ideal for breakfast or brunch, offering a warm, cozy flavor that pairs perfectly with coffee or tea.

Gluten-free and loaded with seasonal spices, they’re a must-try for pumpkin lovers looking for a simple and delicious recipe.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 cup pumpkin puree
• 1/4 cup cold butter, cubed
• 1/4 cup unsweetened almond milk (or regular milk)
• 1 large egg
• 2 tablespoons maple syrup (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, nutmeg, and ginger.
3. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the pumpkin puree, almond milk, egg, and maple syrup (if using).
5. Mix until the dough is just combined. The dough should be slightly sticky.
6. Turn the dough out onto a lightly floured surface and gently knead it a couple of times. Pat it into a 1-inch thick disk.
7. Use a biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
8. Bake for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
9. Let the biscuits cool slightly before serving.

These pumpkin spice gluten-free biscuits are a delicious way to embrace the flavors of fall.

With the warmth of cinnamon, nutmeg, and ginger combined with the moisture of pumpkin puree, these biscuits offer a comforting and flavorful treat.

They make an excellent side dish for a fall meal, or they can be enjoyed on their own with a dollop of butter or jam.

Whether for breakfast or dessert, these biscuits bring the cozy flavors of autumn to your table.

Apple Cinnamon Gluten-Free Biscuits

Apple cinnamon gluten-free biscuits combine the sweetness of fresh apples with the warm, comforting spice of cinnamon.

These biscuits are soft and fluffy, with bits of tender apple throughout, offering a perfect balance of sweetness and spice.

They’re great for breakfast or as an afternoon snack, especially with a cup of tea or coffee.

Easy to make and full of flavor, these gluten-free biscuits are a must-try for anyone craving a fruity, spiced treat.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup cold butter, cubed
• 1/2 cup unsweetened almond milk (or regular milk)
• 1 large egg
• 1 large apple, peeled and diced
• 1 tablespoon honey or maple syrup (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, and nutmeg.
3. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the almond milk and egg, mixing until just combined.
5. Gently fold in the diced apple and honey or maple syrup (if using).
6. Turn the dough out onto a floured surface and gently knead it a couple of times. Pat it into a 1-inch thick disk.
7. Cut out biscuits using a biscuit cutter and place them on the prepared baking sheet.
8. Bake for 12-15 minutes, or until the biscuits are golden brown and a toothpick inserted into the center comes out clean.
9. Let the biscuits cool slightly before serving.

These apple cinnamon gluten-free biscuits are bursting with flavor and the perfect treat for any occasion.

The tender apples add a natural sweetness that pairs beautifully with the warm cinnamon and nutmeg.

These biscuits are soft and fluffy, making them a comforting choice for breakfast or a sweet snack.

Whether enjoyed as-is or with a drizzle of honey or butter, these biscuits will fill your kitchen with delightful fall aromas and satisfy your cravings for something sweet and spiced.

Bacon and Cheddar Jalapeño Gluten-Free Biscuits

For those who enjoy a bit of heat, these bacon and cheddar jalapeño gluten-free biscuits are a must-try.

The crispy bacon, sharp cheddar cheese, and spicy jalapeños combine to create a savory, bold flavor that’s perfect for any time of the day.

Whether served as a snack, side dish, or even for breakfast, these biscuits are full of flavor and offer just the right amount of spice to excite your taste buds.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 1/4 cup diced fresh jalapeño (seeds removed for less heat)
• 1/4 cup cold butter, cubed
• 1/2 cup unsweetened almond milk (or regular milk)
• 1 large egg

Instructions:

1. Preheat your oven to 375°F (190°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 black pepper.
3. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
4. Stir in the cheddar cheese, crumbled bacon, and diced jalapeño.
5. In a separate bowl, whisk together the almond milk and egg. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Turn the dough out onto a floured surface and gently pat it into a 1-inch thick disk.
7. Cut out biscuits using a biscuit cutter and place them on the prepared baking sheet.
8. Bake for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
9. Let the biscuits cool slightly before serving.

These bacon and cheddar jalapeño gluten-free biscuits are the perfect combination of savory, cheesy, and spicy.

The crispy bacon and sharp cheddar provide richness, while the jalapeños add just the right amount of heat to keep things exciting.

Whether paired with soup, served alongside a grilled steak, or enjoyed as a snack, these biscuits offer bold flavors and a satisfying texture.

Perfect for spice lovers, these biscuits will become your new go-to savory treat!

Lemon Poppy Seed Gluten-Free Biscuits

Lemon poppy seed gluten-free biscuits offer a light, refreshing twist on traditional biscuits.

The zesty lemon flavor, combined with the crunch of poppy seeds, creates a perfectly balanced biscuit that’s both tangy and slightly nutty.

These biscuits are great for breakfast, brunch, or as a light snack, and they pair wonderfully with a cup of tea or a drizzle of honey.

They’re light, airy, and full of flavor, making them a delightful addition to your gluten-free recipe collection.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons poppy seeds
• Zest of 1 lemon
• 1/4 cup cold butter, cubed
• 1/2 cup unsweetened almond milk (or regular milk)
• 1 large egg
• 2 tablespoons honey or maple syrup (optional)
• 1 tablespoon fresh lemon juice (optional for more lemon flavor)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, poppy seeds, and lemon zest.
3. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the almond milk, egg, and honey or maple syrup (if using).
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat it into a 1-inch thick disk.
7. Cut out biscuits using a biscuit cutter and place them on the prepared baking sheet.
8. Bake for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
9. Optionally, drizzle with fresh lemon juice after baking for an extra citrus kick.

These lemon poppy seed gluten-free biscuits are a bright and delightful addition to any meal or gathering.

The combination of lemon zest and poppy seeds creates a refreshing flavor that’s not too overpowering.

These biscuits are perfect for pairing with a light breakfast or enjoying with afternoon tea.

Light, fluffy, and subtly sweet, they are a wonderful option for anyone looking to enjoy a gluten-free treat with a citrusy twist.

Chocolate Chip Gluten-Free Biscuits

These chocolate chip gluten-free biscuits are the perfect combination of soft, fluffy biscuits and sweet, melty chocolate chips.

The biscuits are tender and slightly sweet, while the chocolate chips provide that irresistible chocolatey goodness in every bite.

Whether you’re looking for a sweet breakfast treat, an afternoon snack, or a dessert, these biscuits are sure to satisfy your chocolate cravings while being completely gluten-free.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup cold butter, cubed
• 1/2 cup unsweetened almond milk (or regular milk)
• 1 large egg
• 1/2 cup chocolate chips (dairy-free if desired)
• 2 tablespoons coconut sugar or regular sugar (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and coconut sugar (if using).
3. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the almond milk, egg, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Gently fold in the chocolate chips, being careful not to overmix.
7. Drop spoonfuls of the dough onto the prepared baking sheet, forming 8-10 biscuits.
8. Bake for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
9. Let the biscuits cool slightly before serving.

These chocolate chip gluten-free biscuits are a simple yet decadent treat that combines the best qualities of both biscuits and cookies.

The soft, fluffy texture of the biscuit pairs perfectly with the gooey chocolate chips, making these biscuits an irresistible snack or dessert.

With just a touch of sweetness, they’re perfect for satisfying your chocolate cravings without being overly rich.

These biscuits will be a hit with both kids and adults alike and are an ideal gluten-free treat for any occasion.

Zucchini Cheddar Gluten-Free Biscuits

Zucchini cheddar gluten-free biscuits are a savory and veggie-packed treat that’s perfect for any meal.

The mild zucchini adds moisture to the biscuits, while the sharp cheddar cheese brings a rich, savory flavor.

These biscuits are great for breakfast, lunch, or as a side to your favorite soups and salads.

They’re also a great way to sneak in some extra vegetables while still enjoying a delicious, comforting dish that’s completely gluten-free.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1/2 cup shredded cheddar cheese
• 1/4 cup cold butter, cubed
• 1/2 cup unsweetened almond milk (or regular milk)
• 1 large egg

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture.
3. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and black pepper.
4. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
5. Stir in the shredded cheddar cheese and grated zucchini.
6. In a separate bowl, whisk together the almond milk and egg. Add the wet ingredients to the dry ingredients and stir until just combined.
7. Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick disk.
8. Cut out biscuits using a biscuit cutter and place them on the prepared baking sheet.
9. Bake for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
10. Let the biscuits cool slightly before serving.

These zucchini cheddar gluten-free biscuits are a delicious way to enjoy vegetables in a savory, comforting form.

The moisture from the zucchini keeps the biscuits tender and soft, while the sharp cheddar adds a rich flavor that elevates the whole dish.

Whether served as a side with dinner or enjoyed on their own as a snack, these biscuits are a healthy and flavorful option for anyone looking for a savory gluten-free treat.

The combination of veggies and cheese makes them a great way to add more nutrition to your meals without sacrificing taste!

Cinnamon Roll Gluten-Free Biscuits

These cinnamon roll gluten-free biscuits combine the warm, comforting flavors of cinnamon rolls with the ease and texture of a biscuit.

The soft, flaky biscuit dough is swirled with a delicious cinnamon-sugar filling, making every bite feel like a treat.

Topped with a simple glaze, these biscuits are perfect for breakfast, brunch, or even as a dessert.

They offer all the flavors of a cinnamon roll but without the hassle of rolling dough, making them a quicker, easier gluten-free alternative.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup cold butter, cubed
• 1/2 cup unsweetened almond milk (or regular milk)
• 1 large egg
• 1/4 cup coconut sugar (or regular sugar)
• 2 teaspoons ground cinnamon
• 1/4 cup powdered sugar (for the glaze)
• 2 teaspoons milk (for the glaze)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, salt, and ground cinnamon.
3. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
4. Stir in the almond milk and egg, mixing until just combined.
5. Turn the dough out onto a floured surface and gently knead it a few times. Roll it into a rectangle about 1 inch thick.
6. In a small bowl, combine the coconut sugar and ground cinnamon. Sprinkle this mixture evenly over the rolled-out dough.
7. Carefully roll the dough into a log, starting from the long side. Slice the dough into 8-10 equal portions and place them on the prepared baking sheet.
8. Bake for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
9. In a small bowl, mix powdered sugar and milk to make a glaze. Drizzle the glaze over the warm biscuits before serving.

These cinnamon roll gluten-free biscuits are a wonderful combination of cinnamon-sweetness and fluffy biscuit texture.

The simple glaze adds just the right amount of sweetness to enhance the flavors of the cinnamon swirl.

They’re perfect for a comforting breakfast or a weekend brunch treat.

Quick to make and packed with flavor, these biscuits bring the indulgence of cinnamon rolls in a fraction of the time — all without the gluten!

Sweet Potato and Sage Gluten-Free Biscuits

These sweet potato and sage gluten-free biscuits are a delicious and savory option for those looking for a unique biscuit recipe.

The sweet potato provides a subtle sweetness and moisture, while the sage adds a fragrant, earthy flavor that pairs beautifully with the other ingredients.

These biscuits are perfect for a holiday meal, served alongside roasted meats or stews, or as a comforting snack on a chilly day.

Full of flavor and gluten-free, they’re a must-try for those who enjoy savory baked goods.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried sage (or 1 tablespoon fresh sage, finely chopped)
• 1/2 cup mashed sweet potato (cooked and cooled)
• 1/4 cup cold butter, cubed
• 1/2 cup unsweetened almond milk (or regular milk)
• 1 large egg

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, black pepper, and sage.
3. Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
4. Stir in the mashed sweet potato, almond milk, and egg, mixing until just combined. The dough should be slightly sticky.
5. Turn the dough out onto a floured surface and gently knead it a few times before patting it into a 1-inch thick disk.
6. Cut out biscuits with a biscuit cutter and place them on the prepared baking sheet.
7. Bake for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
8. Let the biscuits cool slightly before serving.

These sweet potato and sage gluten-free biscuits bring a savory depth of flavor to your table.

The natural sweetness of the sweet potato pairs perfectly with the earthy, aromatic sage, making these biscuits a fantastic side dish for fall meals or holiday feasts.

Their moist, tender texture makes them a great accompaniment to roasted meats or hearty soups, and they’re a perfect choice for anyone looking to enjoy a gluten-free biscuit with a savory twist.

Strawberry Shortcake Gluten-Free Biscuits

These strawberry shortcake gluten-free biscuits are a delightful combination of light, fluffy biscuits topped with fresh strawberries and a dollop of whipped cream.

The sweet biscuits provide the perfect base for juicy, tangy strawberries, creating a delicious dessert that’s perfect for any summer gathering or special occasion.

Easy to make and gluten-free, these biscuits offer a comforting twist on a classic treat.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons coconut sugar (or regular sugar)
• 1/2 cup cold butter, cubed
• 1/2 cup unsweetened almond milk (or regular milk)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, hulled and sliced
• 2 tablespoons sugar (for strawberries)
• Whipped cream, for serving

Instructions:

1. Preheat your oven to 375°F (190°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 coconut sugar.
3. Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
4. Stir in the almond milk, egg, and vanilla extract, mixing until just combined.
5. Turn the dough out onto a floured surface and gently knead it a few times before patting it into a 1-inch thick disk.
6. Cut out biscuits using a biscuit cutter and place them on the prepared baking sheet.
7. Bake for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
8. While the biscuits are baking, combine the sliced strawberries with 2 tablespoons of sugar and let them sit for 10-15 minutes to release their juices.
9. Once the biscuits are done, allow them to cool slightly before splitting them in half. Top with fresh strawberries and a generous dollop of whipped cream.

These strawberry shortcake gluten-free biscuits are a refreshing, sweet treat that’s perfect for summer celebrations.

The soft, tender biscuits pair wonderfully with the sweetened strawberries and creamy whipped topping.

They make for a crowd-pleasing dessert that’s light yet satisfying.

Whether for a picnic, barbecue, or just a special weekend treat, these gluten-free strawberry shortcakes are a delicious, gluten-free way to enjoy a classic dessert.