Gluten Free Air Fryer Biscuits

Hundreds of readers have made and love my easy Gluten-Free Biscuit recipe. It has been viral throughout my social media platforms as well. The main difference between this air fryer biscuit recipe and my classic gluten-free biscuits is the cooking method. The air fryer baked this batch of biscuits in only 10 minutes.

I have tested this biscuit recipe with 12 different gluten free flour blends, including my DIY All Purpose Gluten Free Flour Blend, which you can easily make. See below for how to make minor tweaks in moisture, depending on the flour blend you are using.

Whether you enjoy these delicious biscuits without eggs with butter and jam or as a base for biscuits and gravy, this easy recipe will become a favorite! If you love baking, I have 100s of easy gluten free bread recipes for you to dive into!

Allergen Information:

This homemade biscuit recipe is gluten-free, egg-free, nut-free, oat-free, and soy-free. Many readers have made my biscuits dairy-free by using plant-based butter and milk.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

• Gluten-Free Flour – I tested 12 flour blends, and you can read the test notes below to see if you need to amend the recipe. For this specific bake, I used Arrowhead Mills 1:1 Organic Flour Blend.
• Baking Powder and Salt – It is critical to use aluminum-free baking powder in this recipe!
• Butter – I recommend unsalted. If you do use salted butter, omit the added salt. Be sure your butter is VERY cold, so you get super flaky biscuits.
• Milk – I use whole milk, but low fat and skim also work well.

Gluten Free Flour Blend Test Notes:

Most gluten-free flours behave similarly when mixed with other ingredients. I did not measure the flour amount by weight, as each blend needed tweaking. Here are a few things that stood out:

1. Arrowhead Mills 1:1 – This blend needed 1 1/2 TBSP of additional milk.
2. King Arthur Measure for Measure – The gluten free biscuit dough was wetter than the other flour blends. It didn’t affect the amount of rise, but the dough spread a little more than others when baking. I didn’t add more flour but used about two teaspoons of flour sprinkled on the top to press the dough down enough to use the biscuit cutter.
3. Better Batter Artisinal Gum Free – I had to add two tablespoons of additional milk so the biscuit dough wasn’t too stiff.
4. Bob’s Red Mill 1 to 1 Gluten Free Blend – I felt the dough was workable without additional flour or milk. I recommend letting the dough sit in the refrigerator for 15-20 minutes. This will allow the rice flour to soften.
5. Cup4Cup – Cup4Cup changed/reformulated the recipe of their gluten free flour blend. The version I loved was with dried milk powder. The new formulation is the version that says “free of the top 9 allergens” on the front of the bag.
6. Pillsbury Gluten Free Flour Blend – This flour performed well without any additional modifications.
7. Target Good & Gather Gluten Free Blend – The biscuits tasted great but are a little more crumbly than other gluten-free blends. I would recommend adding 2 TBSP additional milk.
8. Just About Food Whole Grain Gluten Free Blend – I had to add almost 1/2 cup additional flour because the biscuit dough was so wet with just 1 cup of milk. Again, this flour was terrible, and I don’t recommend using it.
9. Pamela’s GF All Purpose Flour – Another winner! NOTE: you need an additional 1/4 cup of milk using this brand.
10. Gluten Free Bisquick – Check out this Gluten Free Bisquick Biscuit recipe. This blend is very rice-heavy, which means baked goods can turn out very gritty. Put the biscuit dough in the refrigerator for 20 minutes so that the rice flour can soften.
11. I tested this recipe with my DIY Gluten Free All Purpose Flour Blend. The biscuits turned out great. This blend was great in this gluten free biscuit recipe without xanthan gum for those who are gum-free. You need 1 TBSP of additional milk if you use my flour blend.
12. Namaste Organic Flour Blend– This blend surprised me. It rose very well. I added 1 TBSP of additional milk.

Step 1: Add the gluten free flour, baking powder, and salt to a large mixing bowl. Whisk to blend. Use a pastry blender to cut the cold butter into the flour so it looks like crumbs.

👀 Sandi Says: If you do not have a pastry blender/cutter, use a large cheese grater to grate in the cold butter.

Step 2: Pour in the cold milk and mix into biscuit dough.

Step 3: Your biscuit dough should be soft but easy to work without it sticking to your hands. If your dough is wetter, add more flour. If your dough seems dry, add more liquid.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. Read Why Gluten-Free Flour Blends Vary to learn more about this.

Step 4: Remove the dough from a bowl and place it onto a silicone mat. Press down the dough so it is 2-inches tall. Use a biscuit cutter to cut out your biscuits. Be very careful NOT to twist the biscuit cutter. If you twist, it will seal the edges, lessening the rise.

Step 5: Place the biscuits on a plate while you set up the air fryer.

Step 6: Pull out the air fryer drawer (or drawers if you use the Ninja Foodi Air Fryer as I am.) You can cook the biscuits on the metal tray or put a little parchment paper down under the biscuits on the tray.