35+ Tasty Gluten-Free, Corn-Free Biscuit Recipes You Need to Try

If you follow a gluten-free and corn-free diet, finding biscuit recipes that tick both boxes can feel like a challenge. But fear not!

We’ve gathered an extensive collection of over 35 mouthwatering gluten-free, corn-free biscuit recipes that will satisfy your cravings without compromising on taste.

From soft and fluffy buttermilk biscuits to savory herb-infused varieties, each recipe is crafted to deliver the perfect texture and flavor.

Whether you’re preparing for a family dinner, brunch with friends, or just a cozy snack, these biscuit recipes are versatile enough to complement any meal.

Read on to discover a world of delicious, gluten-free, corn-free biscuit options that are sure to become your new favorites!

35+ Tasty Gluten-Free, Corn-Free Biscuit Recipes You Need to Try

With these 35+ gluten-free, corn-free biscuit recipes, you no longer have to miss out on one of life’s simple pleasures. Whether you’re dealing with food sensitivities or simply looking for new ways to enjoy a healthier version of a classic, these biscuits are sure to impress.

The variety ensures that there’s something for everyone—whether you’re craving a buttery, flaky biscuit or one with a fun twist like cheese or herbs.

Try them all, experiment with different flavors, and don’t forget to share the love!

Your gluten-free, corn-free biscuit journey starts now, and it’s one worth taking bite by bite.

Cheddar and Herb Gluten-Free Biscuits

These Cheddar and Herb Biscuits are perfect for anyone looking for a comforting, savory treat. The gluten-free flour blend and corn-free ingredients come together to create a soft, flavorful biscuit. With the addition of sharp cheddar and fresh herbs, these biscuits offer a rich taste that’s sure to please. They can be enjoyed on their own, as a side dish, or as part of a hearty breakfast or dinner.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder (ensure it’s corn-free)
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/2 cup cold unsalted butter, cubed
• 1 cup shredded sharp cheddar cheese
• 1 cup milk (dairy or dairy-free)

Directions:

1. Preheat the 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, garlic powder, thyme, and black pepper.
3. Add the cubed butter to the dry ingredients 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.
5. Gradually add the milk, stirring until just combined. The dough should be slightly sticky but manageable.
6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the tops are golden brown and a toothpick comes out clean when inserted into the center of a biscuit.
8. Let the biscuits cool for a few minutes before serving.

These biscuits are a delicious addition to any meal. The rich cheddar flavor combined with the freshness of thyme creates a biscuit that’s both aromatic and satisfying. Whether served warm with butter or alongside your favorite soup, these Cheddar and Herb Biscuits are a true crowd-pleaser.

Sweet Potato and Coconut Gluten-Free Biscuits

This Sweet Potato and Coconut Biscuit recipe provides a unique twist on traditional biscuits. The natural sweetness of the sweet potatoes pairs beautifully with the nutty coconut, making these biscuits a great option for breakfast or as a snack. They are not only gluten-free and corn-free, but they’re also dairy-free if you choose the right milk alternative. These biscuits are incredibly soft and have a slight sweetness, perfect for those who love a tender, slightly sweet baked good.

Ingredients:

• 1 cup mashed sweet potato (about 1 medium-sized potato)
• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder (corn-free)
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup shredded unsweetened coconut
• 1/4 cup coconut oil, melted
• 1/2 cup almond milk (or any milk alternative)

Directions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the mashed sweet potato, gluten-free flour, baking powder, salt, cinnamon, and nutmeg.
3. Add in the shredded coconut and mix until evenly distributed.
4. Pour in the melted coconut oil and almond milk. Stir until a soft dough forms.
5. Use a spoon to drop generous portions of dough onto the baking sheet, shaping them into rounded biscuits.
6. Bake for 15-20 minutes, or until the biscuits are lightly golden on top and a toothpick inserted into the center comes out clean.
7. Let the biscuits cool for a few minutes before serving.

The combination of sweet potato and coconut creates a rich, slightly sweet biscuit that’s both filling and comforting. These biscuits are perfect for an early morning bite or paired with a cup of tea in the afternoon. They also store well and can be enjoyed as a snack later on.

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Rosemary and Sea Salt Gluten-Free Biscuits

Rosemary and Sea Salt Biscuits are a simple yet elegant take on the classic biscuit. Infused with aromatic rosemary and topped with a sprinkling of flaky sea salt, these biscuits are light, buttery, and full of savory flavor. They are perfect for pairing with roasted meats, soups, or even as a stand-alone treat with a dab of butter. These biscuits also maintain their soft texture even as they cool.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder (corn-free)
• 1/2 teaspoon salt
• 1/2 teaspoon dried rosemary (or fresh if you prefer)
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup milk (dairy or dairy-free)
• Flaky sea salt for sprinkling

Directions:

1. Preheat the 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 dried rosemary.
3. Add the cubed butter to the dry ingredients and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
4. Gradually add the milk, stirring until the dough just comes together.
5. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
6. Roll the dough out to about 1-inch thickness and use a round cutter to cut out biscuits.
7. Place the biscuits onto the prepared baking sheet and sprinkle the tops with a pinch of sea salt.
8. Bake for 12-15 minutes, or until the tops are golden brown.
9. Allow the biscuits to cool slightly before serving.

These rosemary-scented biscuits are both fragrant and flavorful, making them a delightful accompaniment to any meal. The burst of sea salt on top provides a perfect contrast to the buttery, herb-infused biscuit, leaving you with a memorable, savory snack. They are ideal for dinner parties or cozy family meals.

Almond Flour and Chia Seed Biscuits

These Almond Flour and Chia Seed Biscuits are both nutty and hearty, providing a great source of healthy fats and fiber. Almond flour gives them a delicate, slightly sweet flavor, while the chia seeds add a pleasant crunch and nutritional boost. These biscuits are perfect for anyone following a low-carb or paleo lifestyle, but they’re also great for those simply looking for a gluten-free, corn-free option that’s full of flavor.

Ingredients:

• 2 cups almond flour
• 1 tablespoon baking powder (ensure it’s corn-free)
• 1/4 teaspoon salt
• 1 tablespoon chia seeds
• 1/4 teaspoon garlic powder (optional)
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk (or any milk alternative)

Directions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, baking powder, salt, chia seeds, and garlic powder.
3. In a separate bowl, whisk the eggs, melted coconut oil, and almond milk together.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Using a spoon, drop spoonfuls of dough onto the prepared baking sheet.
6. Flatten each biscuit slightly with the back of the spoon, and bake for 12-15 minutes, or until golden brown.
7. Let the biscuits cool for a few minutes before serving.

The texture of these biscuits is light yet satisfying, with the chia seeds offering a gentle crunch. The almond flour provides a subtle sweetness that pairs well with both savory and sweet toppings. Enjoy them with a dollop of jam or a slice of cheese.

Flaxseed and Oat Gluten-Free Biscuits

These Flaxseed and Oat Biscuits are a nutritious and filling option that combines the benefits of flaxseeds and oats with a soft, tender biscuit texture. Oats lend a mild sweetness, while flaxseeds add omega-3 fatty acids and fiber, making these biscuits an excellent choice for breakfast or a snack. They are not only gluten and corn-free but also packed with heart-healthy ingredients.

Ingredients:

• 1 cup gluten-free rolled oats
• 1 cup gluten-free all-purpose flour
• 2 tablespoons ground flaxseed
• 1 tablespoon baking powder (corn-free)
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup milk (dairy or dairy-free)
• 1 large egg
• 1 tablespoon honey (optional for sweetness)

Directions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the oats, gluten-free flour, flaxseed, baking powder, and salt.
3. Add the cold butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the milk, egg, and honey (if using).
5. Add the wet ingredients to the dry ingredients and stir until the dough just comes together.
6. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them apart.
7. Bake for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
8. Let the biscuits cool for a few minutes before serving.

These biscuits are a hearty, nutritious treat that’s both comforting and wholesome. They pair well with both savory and sweet toppings, like nut butter or jam, and can easily be enjoyed on their own or as a side dish. The flaxseeds add a pleasant crunch and a boost of nutrition.

Garlic and Parmesan Gluten-Free Biscuits

Garlic and Parmesan Biscuits are packed with bold flavors that will elevate any meal. The garlic adds a savory depth, while the Parmesan cheese provides a sharp, umami flavor that makes these biscuits irresistible. Whether served alongside a salad, soup, or your favorite pasta dish, these biscuits are perfect for anyone looking for a savory snack that’s both gluten-free and corn-free.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder (ensure it’s corn-free)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup milk (dairy or dairy-free)
• 1/4 cup chopped fresh parsley (optional for garnish)

Directions:

1. Preheat the 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, salt, pepper, and minced garlic.
3. Add the cubed butter and use a pastry cutter or your fingers to incorporate the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in the grated Parmesan cheese.
5. Pour in the milk and stir until the dough just comes together.
6. Drop spoonfuls of the dough onto the prepared baking sheet and bake for 12-15 minutes, or until the biscuits are golden brown and the cheese is bubbly.
7. Optional: Sprinkle the tops with fresh parsley before serving for a burst of color and freshness.

The combination of garlic and Parmesan creates a bold, savory flavor that’s sure to delight your taste buds. These biscuits are perfect for dipping into soups, stews, or serving as a side to any main dish. The crispy exterior and soft interior make for a satisfying texture, and they’ll quickly become a favorite in your kitchen.

Coconut Flour and Lemon Biscuits

Coconut Flour and Lemon Biscuits are a tangy and light treat, perfect for those who love a zesty twist on traditional biscuits. The coconut flour provides a soft, dense texture, while the fresh lemon zest and juice infuse the biscuits with a refreshing, citrusy flavor. These biscuits are ideal for a springtime snack or a breakfast treat, and they’re gluten-free, corn-free, and dairy-free when made with coconut oil.

Ingredients:

• 1 cup coconut flour
• 1 tablespoon baking powder (corn-free)
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• Zest and juice of 1 lemon
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey (optional for sweetness)

Directions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the coconut flour, baking powder, salt, and baking soda.
3. Add the lemon zest and juice, eggs, melted coconut oil, and honey (if using), stirring until well combined.
4. Spoon the dough onto the prepared baking sheet in heaping spoonfuls.
5. Bake for 15-18 minutes, or until the tops of the biscuits are golden brown and firm to the touch.
6. Let the biscuits cool for a few minutes before serving.

These biscuits are light, tangy, and full of citrus flavor, making them a refreshing and healthy snack. The coconut flour gives them a slightly dense texture, while the lemon adds a burst of freshness. Enjoy them on their own or with a smear of coconut butter for an extra tropical touch.

Spinach and Feta Gluten-Free Biscuits

Spinach and Feta Biscuits are a savory, green-packed treat that’s perfect for anyone who loves a nutritious, delicious snack. The earthy flavor of the spinach pairs beautifully with the tangy feta cheese, making these biscuits a great accompaniment to any meal. They are gluten-free, corn-free, and can even be made dairy-free if you substitute the cheese with a plant-based version.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder (corn-free)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese (or dairy-free alternative)
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup milk (dairy or dairy-free)

Directions:

1. Preheat the 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 pepper.
3. Add the cold butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
4. Stir in the chopped spinach and crumbled feta cheese.
5. Pour in the milk and mix until the dough comes together.
6. Drop spoonfuls of the dough onto the prepared baking sheet.
7. Bake for 12-15 minutes, or until golden brown on top.
8. Let the biscuits cool for a few minutes before serving.

These biscuits are full of flavor and are a great way to sneak in some greens. The spinach adds a mild, earthy taste that’s perfectly complemented by the salty feta. These biscuits are ideal for pairing with a Mediterranean meal or njoying on their own for a satisfying snack.

Banana and Cinnamon Gluten-Free Biscuits

These Banana and Cinnamon Biscuits are a deliciously sweet and soft treat, perfect for breakfast or a snack. The ripe banana provides natural sweetness, while the cinnamon adds warmth and depth of flavor. Gluten-free, corn-free, and packed with nutrients, these biscuits are a comforting option that everyone can enjoy, whether you’re on a special diet or simply looking for a healthier alternative to traditional biscuits.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder (corn-free)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 ripe banana, mashed
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup (or honey)
• 1/4 cup unsweetened almond milk (or any milk alternative)

Directions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the gluten-free flour, baking powder, cinnamon, and salt.
3. In a separate bowl, mix the mashed banana, eggs, melted coconut oil, maple syrup, and almond milk.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Drop spoonfuls of dough onto the prepared baking sheet and slightly flatten them with the back of a spoon.
6. Bake for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
7. Allow them to cool for a few minutes before serving.

These Banana and Cinnamon Biscuits are soft and aromatic with the perfect balance of sweetness. The banana adds moisture, making the biscuits delightfully tender. Perfect for a quick breakfast or a cozy snack, these biscuits are a healthier way to enjoy a treat without compromising flavor.

Pumpkin Spice Gluten-Free Biscuits

Pumpkin Spice Biscuits are the epitome of fall flavors, combining the comforting taste of pumpkin with the aromatic spices of cinnamon, nutmeg, and cloves. These gluten-free, corn-free biscuits are soft, slightly sweet, and perfect for those cozy days when you’re craving something warm and flavorful. They are great with a cup of tea or coffee and can be enjoyed at breakfast or as an afternoon snack.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder (corn-free)
• 1/2 teaspoon salt
• 1 teaspoon pumpkin spice
• 1/2 cup pumpkin puree
• 1/4 cup unsalted butter, cold and cubed
• 1/4 cup maple syrup or honey
• 1/2 cup milk (dairy or dairy-free)

Directions:

1. Preheat the 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 pumpkin spice.
3. Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in the pumpkin puree, maple syrup, and milk until a soft dough forms.
5. Drop spoonfuls of dough onto the prepared baking sheet and slightly flatten them with a spoon.
6. Bake for 12-15 minutes, or until golden brown on top and a toothpick comes out clean.
7. Let the biscuits cool slightly before serving.

These Pumpkin Spice Biscuits are a flavorful treat that brings all the warmth of autumn to your table. The pumpkin adds a slight sweetness and moisture, while the spices make each bite comforting and aromatic. Whether paired with a cup of coffee or enjoyed on their own, these biscuits are a seasonal delight.

Zucchini and Parmesan Gluten-Free Biscuits

Zucchini and Parmesan Biscuits are a savory, vegetable-packed treat that’s perfect for anyone looking for a healthier alternative to traditional biscuits. The mild zucchini blends seamlessly with the rich, salty Parmesan, creating a biscuit that’s both flavorful and moist. These biscuits are a great way to sneak in some veggies, and they make an excellent side dish or snack.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder (corn-free)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1 cup zucchini, grated and excess moisture squeezed out
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup milk (dairy or dairy-free)

Directions:

1. Preheat the 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 pepper.
3. Add the grated Parmesan cheese and zucchini to the dry ingredients, mixing them in evenly.
4. Add the cubed butter and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
5. Pour in the milk and stir until the dough just comes together.
6. Drop spoonfuls of the dough onto the prepared baking sheet, slightly flattening each biscuit.
7. Bake for 12-15 minutes, or until the biscuits are golden brown and firm to the touch.
8. Let them cool slightly before serving.

These biscuits are a savory, vegetable-packed treat with the perfect combination of zucchini and Parmesan. They’re great for adding a healthy side to any meal, from soups to salads. The zucchini keeps them moist and tender, while the Parmesan adds a burst of flavor with every bite.

Apple Cinnamon Gluten-Free Biscuits

Apple Cinnamon Biscuits are an aromatic, slightly sweet treat that brings together the crisp, fresh flavor of apples and the warmth of cinnamon. These gluten-free, corn-free biscuits are perfect for breakfast or an afternoon snack. The apples provide moisture, while the cinnamon infuses each biscuit with a cozy, comforting flavor. This recipe is a must-try for those who love fruit-filled baked goods.

Ingredients:

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

Directions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the gluten-free flour, baking powder, salt, and cinnamon.
3. Add the cold butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in the diced apples.
5. Pour in the maple syrup and milk, stirring until the dough just comes together.
6. Drop spoonfuls of the dough onto the prepared baking sheet and slightly flatten them.
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.

The sweet and tart apples, combined with the warmth of cinnamon, make these biscuits incredibly fragrant and comforting. They’re perfect for a cozy breakfast or as a snack, and they pair wonderfully with a cup of coffee or tea. The soft, tender texture makes them a delightful treat for any time of day.

Avocado and Lime Gluten-Free Biscuits

Avocado and Lime Biscuits are a refreshing and unique twist on traditional biscuits. The creamy avocado adds richness and moisture, while the zesty lime juice and zest bring a burst of citrus flavor that’s light and refreshing. These biscuits are perfect for those looking for something savory and a little different, making them a great side dish or snack.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder (corn-free)
• 1/2 teaspoon salt
• 1 ripe avocado, mashed
• Zest and juice of 1 lime
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup milk (dairy or dairy-free)

Directions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the gluten-free flour, baking powder, and salt.
3. Add the mashed avocado, lime zest, and lime juice to the dry ingredients, mixing until well incorporated.
4. Add the cold butter and cut it into the mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
5. Stir in the milk until the dough just comes together.
6. Drop spoonfuls of the dough onto the prepared baking sheet, slightly flattening them with a spoon.
7. Bake for 12-15 minutes, or until the biscuits are golden brown on top.
8. Let them cool slightly before serving.

These avocado and lime biscuits are delightfully creamy, with a refreshing citrus flavor that makes them stand out. They’re perfect as a savory snack or a side dish to pair with salads, grilled meats, or even tacos. The avocado adds a rich, smooth texture, while the lime keeps the flavor light and vibrant.

Sweet Potato and Rosemary Gluten-Free Biscuits

Sweet Potato and Rosemary Biscuits combine the earthy sweetness of sweet potatoes with the aromatic, herbal flavor of rosemary. These biscuits are hearty, tender, and full of flavor, making them an excellent side dish for any fall or winter meal. They are perfect for serving alongside roasted meats or as a comforting snack on a chilly evening.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup mashed sweet potato (about 1 small potato)
• 1 tablespoon baking powder (corn-free)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh rosemary, finely chopped
• 1/4 cup cold unsalted butter, cubed
• 1/2 cup milk (dairy or dairy-free)

Directions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the gluten-free flour, baking powder, salt, pepper, and rosemary.
3. Add the cold cubed butter and cut it into the dry ingredients with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in the mashed sweet potato until it’s evenly distributed.
5. Add the milk and stir until the dough just comes together.
6. Drop spoonfuls of the dough onto the prepared baking sheet and slightly flatten each biscuit.
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 Rosemary Biscuits are full of flavor and make a delightful addition to any meal. The natural sweetness of the sweet potato complements the savory notes of rosemary, creating a perfect balance. They’re ideal for pairing with soups, stews, or roasted meats.

Carrot and Ginger Gluten-Free Biscuits

Carrot and Ginger Biscuits are a healthy, flavorful treat with a slight sweetness from the carrots and a hint of heat from the ginger. The warm, aromatic flavor of ginger blends perfectly with the natural sweetness of the carrots, creating a biscuit that’s both comforting and nutritious. These gluten-free, corn-free biscuits make an excellent addition to breakfast or a healthy snack.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder (corn-free)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup grated carrot
• 1/4 cup unsalted butter, cold and cubed
• 1/4 cup maple syrup or honey
• 1/4 cup milk (dairy or dairy-free)

Directions:

1. Preheat the 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, ginger, cinnamon, and salt.
3. Add the cold butter and cut it into the dry ingredients with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in the grated carrots.
5. Add the maple syrup and milk and stir until the dough just comes together.
6. Drop spoonfuls of dough onto the prepared baking sheet and flatten each biscuit slightly.
7. Bake for 12-15 minutes or until golden brown and firm.
8. Let the biscuits cool slightly before serving.

These Carrot and Ginger Biscuits offer a subtle sweetness and spice that’s perfect for breakfast or as a snack. The ginger adds a warming flavor, while the carrots provide moisture and a slightly sweet taste. These biscuits are a great way to enjoy veggies in a delightful form.

Coconut and Chia Seed Gluten-Free Biscuits

Coconut and Chia Seed Biscuits are packed with healthy fats, fiber, and a satisfying crunch. The coconut adds a light sweetness, while the chia seeds contribute a delightful texture and extra nutritional value. These gluten-free, corn-free biscuits are great for those who need an energy-boosting snack, and they can easily be enjoyed on their own or with a spread.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 cup shredded unsweetened coconut
• 1 tablespoon baking powder (corn-free)
• 1/4 teaspoon salt
• 1 tablespoon chia seeds
• 1/4 cup cold unsalted butter, cubed
• 1/4 cup maple syrup or honey
• 1/2 cup milk (dairy or dairy-free)

Directions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, shredded coconut, baking powder, salt, and chia seeds.
3. Add the cold butter and use a pastry cutter or your fingers to cut it into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in the maple syrup and milk until the dough comes together.
5. Drop spoonfuls of the dough onto the prepared baking sheet and slightly flatten them with a spoon.
6. Bake for 12-15 minutes, or until golden brown on top.
7. Let the biscuits cool slightly before serving.

These Coconut and Chia Seed Biscuits are a nourishing snack that’s both filling and flavorful. The coconut adds a touch of tropical sweetness, while the chia seeds provide texture and extra fiber. These biscuits are perfect for anyone looking for a gluten-free snack that packs a punch in terms of taste and nutrition.

Lemon Poppy Seed Gluten-Free Biscuits

Lemon Poppy Seed Biscuits are a zesty, bright treat with the refreshing taste of lemon and the subtle crunch of poppy seeds. These gluten-free, corn-free biscuits are both light and flavorful, making them an excellent choice for breakfast or as a snack. The lemon adds a burst of freshness, while the poppy seeds contribute a gentle texture that makes each bite delightful.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder (corn-free)
• 1/4 teaspoon salt
• 1 tablespoon poppy seeds
• Zest of 1 lemon
• 1/4 cup unsalted butter, cold and cubed
• 1/4 cup maple syrup or honey
• 1/2 cup milk (dairy or dairy-free)

Directions:

1. Preheat the 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, salt, poppy seeds, and lemon zest.
3. Add the cold butter and use a pastry cutter or your fingers to incorporate it into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in the maple syrup and milk until the dough just comes together.
5. Drop spoonfuls of dough onto the prepared baking sheet and flatten slightly.
6. Bake for 12-15 minutes, or until golden brown and firm.
7. Allow the biscuits to cool for a few minutes before serving.

These Lemon Poppy Seed Biscuits are a refreshing treat that’s perfect for those who love a citrusy bite. The lemon zest infuses the biscuits with a fresh, tangy flavor, while the poppy seeds give them a light crunch. They’re perfect for a spring breakfast or an afternoon tea.

Cheddar and Jalapeño Gluten-Free Biscuits

Cheddar and Jalapeño Biscuits are savory with a spicy kick, perfect for those who love bold flavors. The sharp cheddar cheese provides a rich, savory taste, while the jalapeños add a delightful heat. These gluten-free, corn-free biscuits are perfect as a side dish to chili, soups, or any meal that could use a little extra flavor.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tablespoon baking powder (corn-free)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup sharp cheddar cheese, shredded
• 1-2 jalapeños, finely chopped (seeds removed for less heat)
• 1/4 cup cold unsalted butter, cubed
• 1/2 cup milk (dairy or dairy-free)

Directions:

1. Preheat the 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 pepper.
3. Stir in the shredded cheddar cheese and chopped jalapeños.
4. Add the cold butter and cut it into the mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
5. Stir in the milk until the dough just comes together.
6. Drop spoonfuls of the dough onto the prepared baking sheet and flatten slightly.
7. Bake for 12-15 minutes or until golden brown and the cheese is bubbly.
8. Allow the biscuits to cool for a few minutes before serving.

These Cheddar and Jalapeño Biscuits are full of bold flavors, making them a perfect accompaniment to spicy dishes or soups. The sharp cheddar complements the heat from the jalapeños, creating a biscuit that’s both rich and spicy. Serve them alongside your favorite dishes for a flavorful twist.

Note: More recipes are coming soon