If you love biscuits, these flaky biscuits are absolutely delicious. If you grew up enjoying original Bisquick biscuits, now you can have that flavor again with this simple Gluten Free Bisquick Biscuits recipe! I tweaked the recipe to make an even better gluten free version of these classic biscuits.
Table of Contents
This recipe uses Gluten Free Bisquick baking mix. I have been madly testing gluten free flour blends on my popular gluten free biscuits recipe. I have tested 8 gluten free flour blends and today I tested out that recipe using gluten free Bisquick. (Note I used the gf Bisquick mix in my recipe but did not use the recipe or package instructions on the back of the Bisquick box.)
It is easy to make with one baking mix, you don't need a bunch of fancy gluten free flours or blends. Enjoy these biscuits plain with butter and jam, served with a traditional breakfast, or use them to make biscuits and gravy!
If you love cheddar and old bay seasoning, give my flaky Gluten Free Cheddar Biscuits recipe a try!
Why This Recipe is Great:
- These biscuits are easy to make with one baking mix, you don't need a bunch of fancy gluten free flours or blends.
- All you need are 4 simple ingredients to make this recipe.
- This is egg-free so my readers who also need to avoid eggs can enjoy them! If you have been looking for gluten free bisquick biscuits without eggs, this is a great one!
- You can make these biscuits shaped with a biscuit cutter, or make these gluten free Bisquick biscuits drop style.
- They are amazing dipped in my homemade Ground Pork Chili recipe!
Ingredient Notes:
- Gluten Free Bisquick Baking Mix - You can find this at most local grocery stores and online.
- Baking powder - I know Bisquick contains baking powder, but my recipe calls for extra. Be sure you use aluminum free baking powder. It makes a huge difference!
- Butter - Use unsalted and be sure your butter is cold.
- Milk - I used regular whole milk. Skim milk also works well. You can use a non-dairy milk but it will change the flavor. If you use non-dairy milk, try to get unsweetened.
How To Make Gluten Free Bisquick Biscuits:
This easy gluten free version by Bisquick has made baking this biscuits recipe fun.
Step 1: Add the gf Bisquick, baking powder, and salt to a large mixing bowl. Whisk to blend them together.
Step 2: Add the cold unsalted butter into the gluten free flour mixture. Hold the large bowl as you use a pastry cutter to cut the cold butter into the flour. You want the bits of butter to be the size of small peas.
HINT: Be sure the butter is very cold! Many readers ask me if they can use a food processor to mix the flour and butter together. You can use the food processor, but it is very easy to over blend the butter in the dough. If the dough is over-mixed, it will not have flaky layers.
Step 3: Add 1 cup of milk to the dry ingredients and mix until a soft dough forms.
Important Tip: Let the soft dough sit for 15 minutes. This is critical because the gluten free Bisquick baking mix is gritty due to the large ratio of rice flour. Letting the batter sit will allow some moisture to absorb into the rice flour and let it soften.
Step 4: Place the dough on wax paper and press to 1 ½ inches thick. Use a biscuit cutter to cut biscuits out of the dough.
Step 5: Place the biscuits onto a baking sheet. Line the baking sheet with parchment paper or use an ungreased cookie sheet. Brush the tops of the biscuits with milk. This will help the biscuits get a golden brown color on top.
Step 6: Bake the biscuits for 20-22 minutes until the tops are golden.
Step 7: Remove the biscuits from the oven and place them on a cooling rack. We love to enjoy them hot out of the oven with melted butter.
These biscuits are incredible for dipping into this delicious Gluten Free Chicken Stew!
Storage:
You can store these biscuits in an airtight container on the counter for up to 3 days. If it is summer and hot in your house, I recommend storing them in the refrigerator. To soften the biscuits back up, you can microwave them for 25 seconds.
Another idea is to freeze the biscuits. Place the cooled biscuits in a freezer bag and squeeze out the extra air. They will keep fresh for up to 4 months in the freezer.
Tips and Recipe FAQ:
Brushing milk over the tops of the biscuits before baking helps the tops brown to a beautiful golden shade.
You can use dairy-free butter and milk to make this recipe, but the dairy-free milk you choose will alter the flavor of the biscuits a little bit.
If your Bisquick biscuits turned out dry, it could be you didn't measure your baking mix accurately, or you didn't use enough liquid. To measure your gluten free flour, I recommend using the spoon method or leveling method.
These biscuits will last for up to 4 days in the fridge. See above for storage tips.
Bisquick is a baking mix that has been around since the early 1930s. The mix is made by General Mills, under their Betty Crocker division. It is a highly processed mix that was developed to simplify baking. They added their gluten free mix in 2010.
The main difference between regular Bisquick and Gluten Free Bisquick (besides the wheat flour) is the sugar content. There is a lot more sugar in their gluten free baking mix. My husband, Mr. Fearless Dining, noticed the sugar right away when he took a bite.
More Gluten Free Bread Recipes:
Recipe
Easy Gluten Free Bisquick Biscuits
Ingredients
- 2 cups Gluten Free Bisquick
- 1 tablespoon baking powder *Use aluminum free!
- ½ teaspoon salt
- 5 tablespoons unsalted butter cold!
- 1 cup milk * see note
Instructions
- Add the gf Bisquick, baking powder, and salt to a large mixing bowl. Whisk to blend them together.
- Add the cold unsalted butter into the gluten free flour mixture. Hold the large bowl as you use a pastry cutter to cut the cold butter into the flour. You want the bits of butter to be the size of small peas.
- HINT: Be sure the butter is very cold! Many readers ask me if they can use a food processor to mix the flour and butter together. You can use the food processor, but it is very easy to over blend the butter in the dough. If the dough is over-mixed, it will not have flaky layers.
- Add 1 cup of milk to the dry ingredients and mix until a soft dough forms.
- Preheat the oven to 425º F.
- Important Tip: Let the soft dough sit for 15 minutes. This is critical because the gluten free Bisquick baking mix is gritty due to the large ratio of rice flour. Letting the batter sit will allow some moisture to absorb into the rice flour and let it soften.
- Place the dough on wax paper and press to 1 ½ inches thick. Use a biscuit cutter to cut biscuits out of the dough.
- Place the biscuits onto a baking sheet. Line the baking sheet with parchment paper or use an ungreased cookie sheet. Brush the tops of the biscuits with milk. This will help the biscuits get a golden brown color on top.
- Bake the biscuits for 20-22 minutes until the tops are golden. Remove the biscuits from the oven and place them on a cooling rack. We love to enjoy them hot out of the oven with melted butter.
Notes
- For this recipe, I specifically used Gluten Free Bisquick Baking Mix. You can also use another gluten free flour blend. Check out my incredible Gluten Free Biscuits recipe where I tested 8 gluten free flour blends with my recipe.
- You can make this recipe dairy-free by using dairy-free butter and non-dairy milk. The non-dairy milk may change the flavor of the biscuits so try to at least use an unsweetened and unflavored substitute.
- These biscuits will keep for up to 4 days in an air-tight container or for up to 4 months in the freezer. Store them in the freezer in a freezer bag.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Sally
Would these be the right biscuits to enjoy with gravy and sausage or is it more of a sweet biscuit?
Sandi Gaertner
These are not sweet biscuits so I think they will work well with gravy and sausage. I will say I find the gluten free bisquick mix to be a little gritty, my other biscuit recipe made is probably a little better. If you use bisquick, let the batter sit for 15-20 minutes before baking.
Gramcookie
I found and prepared this recipie yesterday; the biscuits were delcious and I was delgihted because this is the first good bread I've had since I started avoiding gluten in May. They were just a bit crumbly and the dough felt that way also. I followed the recipe precisely; I always do that the first time. Next time I will add just a very tiny bit more milk until the dough feels right (I have made biscuits many times). The biscuits were not at all gritty.
Sandi Gaertner
I am so glad you loved them. I think the crumbliness is due to the Bisquick. My regular biscuits recipe doesn't have this issue and the recipes are very close to identical except for the Bisquick.
Haylan
Visit this website and look up aluminum phosphate. This ingredient is in Bisquick and it is absolutely horrendous for your health. Is there a substitute that I could use?
Sandi Gaertner
The site you listed was a broken link so I removed it from your comment. I am not sure that you read my post because I talk a LOT about why aluminum-free baking powder is better and I also supply a homemade baking powder recipe in my Ingredient Notes section.
Alana
I cannot wait to try this recipe. Hopefully this weekend...