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.
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This recipe uses a gluten-free Bisquick baking mix. I have been madly testing gluten free flour blends on my popular gluten free biscuits recipe. I have now tested 10 gluten-free flour blends in my biscuit recipe, and today, I tested 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, with homemade Kumquat Honey Butter served with a traditional breakfast, or use them to make biscuits and gravy!
If you love cheddar and Old Bay seasoning, try my flaky Gluten Free Cheddar Biscuits recipe!
Why this gluten-free Bisquick biscuit recipe is the best:
- 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 must avoid eggs can enjoy it! It is also great if you have been looking for gluten-free Bisquick biscuits without eggs!
- You can make these biscuits shaped with a biscuit cutter or make these gluten-free Bisquick biscuits in drop style.
- They are amazing dipped in my homemade Ground Pork Chili recipe!
Finally a biscuit that actually tastes like a biscuit. Other recipes called for an egg and
Debra, blog comment
being Southern, ugh! Your recipe is awesome. Thank you very much!!
Allergen Information:
This homemade biscuit recipe is gluten-free, egg-free, nut-free, soy-free, and oat-free.
Flour Blend Tested:
Gluten-Free Bisquick —This blend is a bit gritty, but it is a great shortcut in making biscuits so I tweaked this recipe. I share a lot of tips on how to eliminate the grittiness.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Bisquick Baking Mix – You can find this online and at most local grocery stores.
- Baking Powder – I know Bisquick contains baking powder, but my recipe calls for extra. Be sure to use aluminum-free baking powder, and check the expiration date. It makes a huge difference!
- Butter – Use unsalted, and be sure your butter is cold.
- Milk—I used regular whole milk, but skim milk also works well. You can use non-dairy milk, but it will change the flavor. If you use non-dairy milk, try to get it unsweetened.
Step-By-Step Photos and Directions:
Bisquick’s easy gluten-free version has made baking this biscuit recipe fun.
Step 1: Add the gluten free Bisquick, baking powder, and salt to a large
Step 2: Add the cold unsalted butter to 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 mix the flour and butter with a food processor. 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.
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Step 3: Mix 1 cup of milk with the dry ingredients until a soft dough forms.
👀 Sandi Says: Important Tip – Wrap the dough in plastic wrap and let the dough chill in the refrigerator for 15-20 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 1/2 inches thick. Use a biscuit cutter to cut biscuits out of the dough.
Step 5: Place the biscuits on a baking sheet. Line the baking sheet with parchment paper or use an ungreased
Step 6: Bake the biscuits for 20-25 minutes, depending on the size, 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! If you love biscuits, I have a lot of great gluten free biscuit recipes for you to try!
Storage/Freezing Instructions:
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 the extra air out. They will keep fresh for up to 4 months in the freezer.
Frequently Asked Questions:
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 your dairy-free milk will slightly alter the biscuits’ flavor.
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 or leveling method.
These biscuits will last for up to 4 days in the fridge. See above for storage tips.
The sugar content is the main difference between regular Bisquick and Gluten Free Bisquick (besides the wheat flour). There is a lot more sugar in their gluten free baking mix. My husband, Mr. Fearless Dining, immediately noticed the sugar when he took a bite.
More Gluten Free Bread Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Gluten Free Bisquick Biscuits
Ingredients
Equipment
Method
- Add 2 cups Gluten Free Bisquick, 1 tablespoon baking powder, and 1/2 teaspoon sea salt to a large mixing bowl. Whisk to blend them together.
- Add the cold 5 tablespoons 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 milk or non-dairy 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 1/2 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.
Nutrition
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.
Nutritional 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.
Tried this recipe?
Let us know how it was!
Easy and delicious! Thanks for doing the work on this. I make “gluten- free bisquick” at home, so your tips about hydrating were very helpful.
I am so glad my tips helped you make delicious biscuits! Thank you so much for coming back to let me know, Jane.
Great recipe ! They turned out really well ! We are gluten & dairy free but still followed the recipe to the T and they were really good !
Next time I’m going to add cheese and make them into an Eastern Carolina delicacy !
Thanks again for sharing this
Oooh, adding cheese sounds tasty. Thank you so much for trying my recipe!
Can this recipe be cut in half?
Hi Nancy, Yes, you can easily halve the recipe…but you can also freeze the extras. They will keep fresh in the freezer for up to 4 months.
Finally a biscuit that actually tastes like a biscuit. Other recipes called for an egg and being Southern, ugh! Your recipe is awesome. Thank you very much!!
I am so glad you love the biscuits, thank you so much for coming back to let me know :-).
I made them with vegan butter and almond milk. Turned out pretty good just didn’t brown up much on the top. Probably the almond milk. They had a very good texture.
I am glad you loved the recipe. You are right about the browning. The fat in milk is what helps the tops brown. Almond milk doesn’t have this.
My daughter is on a strict autoimmune protocol and cannot use vegan products because of certain ingredients. Do you think I can sub coconut butter or oil?
Thanks
Hi Maureen, I am sorry to hear about your daughter and I fully understand her not being able to eat butter. I haven’t tested coconut butter or oil. If you do, can you please come back and let us know if they work?
I tried gluten free bisquick for the first time when I made these and I’m not a fan at all. 🙁 I don’t know what it was but I just didn’t like it and neither did my husband. My kids took a bite and didn’t ask for more while with the other biscuit recipe I make they always eat as much as they can. Maybe I just don’t like gluten free bisquick. haha
LOL, I am not a fan of gluten free bisquick either. Several readers asked me to create a recipe with it. I highly encourage you to try my regular gf biscuits: https://www.fearlessdining.com/the-best-flaky-gluten-free-biscuits/
At what point can you freeze them? After cutting but before baking? or after baking?
Thanks!
Hi Rebecca, I freeze mine after I bake them.
Would these be the right biscuits to enjoy with gravy and sausage or is it more of a sweet biscuit?
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.
Can you use the drop method with this recipe ?
Hi Beverly, Yes, you can do the drop style too.
I made these this morning. I was so excited to try them because I know the gf bisquick makes excellent pancakes. I could not find any aluminum free baking powder, so I just used Clabber Girl. I think I rolled them too thin because they didn’t rise at all. These would be amazing with fruit in them, like scones. My question, has anyone used a bit of yeast to help them rise?
If they didn’t rise, I would ask if the Clabber Girl was expired. Using two tablespoons is really better with aluminum-free, but that is enough it should rise.
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.
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.
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?
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.
I cannot wait to try this recipe. Hopefully this weekend…