My new flaky gluten-free cornmeal biscuit recipe features sweet cornmeal flavor in every delicious bite. They are easy to make with just a few simple ingredients—all you need is 30 minutes!

Three gluten free cornmeal biscuits stacked on top of each other.
I LOVE how much these gluten free cornmeal biscuits rise!

If you have been reading my blog for any length of time, you know I love flaky biscuits. Over the past year, I have perfected my recipe and technique to yield the best flaky biscuits. I tested eight popular gluten-free flour blends to see how they work in my recipe.

Since the success of my homemade biscuits, I have been venturing into flavored biscuits. This easy gluten free cornmeal biscuits recipe is big and flaky, just like my traditional biscuits recipe. I have spent time perfecting how much cornmeal and gluten free flour work best for a good rise on these biscuits.

Here is my classic biscuit recipe if you want to try my popular gluten free biscuit recipe. I have a lot of fun gluten free biscuit recipes to try!

Why we love these cornbread biscuits year-round!

  1. I tested two of my favorite gluten free flour blends with the cornmeal, so you know which will work best.
  2. These gluten free cornmeal biscuits rise up and have many delicious flaky layers.
  3. This recipe is also egg-free!
  4. You can taste the sweet corn flavor in every bite!
  5. You can enjoy these homemade cornmeal biscuits all year long, but they will be amazing for Thanksgiving!!
  6. You can make these biscuits ahead and freeze them when you are ready to enjoy them.

Thank you so much! 😉 Haven’t had “cornbread” since 2017.
Oh My Gosh, my mouth is so happy right now

Rachel A., Blog comment

Allergen Information:

These homemade cornbread biscuits are gluten-free, soy-free, nut-free, egg-free, and oat-free. Make them dairy-free by using plant-based butter.

If you love biscuits as much as we do, try these fall flavored Gluten Free Pumpkin Biscuits and these Gluten Free Maple Oat Biscuits.

A cut biscuit on a white plate. The biscuit has a pad of butter melting on the bottom half.
Photos of the cornmeal biscuits ingredients.

Ingredient Notes:

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

  • Gluten Free Flour Blend – I tested Cup4Cup and King Arthur Measure for Measure in this recipe. Both work well, but the Cup4Cup biscuits rose a lot higher.
  • Cornmeal – Corn itself is gluten free, but there is a big risk of cross-contact with wheat, so I recommend using gluten free cornmeal. I also recommend using a fine grind. Thick-grind cornmeal will make the texture very crunchy.
  • Xanthan Gum – Be sure your gluten free flour blend contains either xanthan or guar gum. If it doesn’t, add one teaspoon.
  • Baking Powder – It is critical that you use aluminum-free baking powder. If you use a baking powder with aluminum, your biscuits taste metallic.
  • Butter – Use unsalted cold butter.
  • Sugar – Use regular white sugar. Do not use a coarse grind.
  • Salt – Sea salt or kosher salt is fine to use.

I know many like to use Bisquick for biscuits. You can use that blend, but it is gritty. Be sure to let the biscuit batter rest for about 20 minutes if you use Gluten Free Bisquick. For more specific tips on Bisquick, check out my Gluten Free Bisquick Biscuits recipe.

If you love to bake with cornmeal, try my DIY Gluten Free Cornbread Mix recipe.

Step-By-Step Photos and Directions:

Photos of steps 1 and 2 making cornmeal biscuits.

Step 1: In a large mixing bowl, add the gluten free flour blend, cornmeal, baking powder, salt, and sugar. Use a whisk to blend them together.

Step 2: Add the cold chunks of butter and use a pastry cutter to cut the cold butter into the dry ingredients. Your final mixture will look like it is full of crumbles.

Photos of steps 3 and 4 making cornmeal biscuits.

Step 3: Pour the milk into the dry ingredients. Mix them until you have a soft dough.

Step 4: Place the dough on a surface dusted with gluten free flour. (I use a silicone mat for this.) Depending on the gluten free flour blend you used, you may need to add a little more flour to make your dough workable.

📢 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. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Photos of steps 5 and 6 making cornmeal biscuits.

Step 5: Use a biscuit cutter to cut out biscuit shapes in the dough. Place the biscuits on a parchment paper-lined baking sheet. Use a pastry brush to spread milk on top of each biscuit.

Step 6: Bake the biscuits at 425º F for 15-18 minutes. The actual baking time will vary depending on the size of your biscuits. Remove the biscuits from the oven and cool on a cooling rack.

Baked cornmeal biscuits on a baking sheet.

Frequently Asked Questions:

What makes these biscuits fluffy?

Using very cold butter is the secret to making these biscuits really fluffy.

Can you use corn flour in this biscuit recipe?

You can use corn flour, but the texture will be heartier if you use a fine to medium cornmeal grind.

How do you store biscuits?

I recommend storing these biscuits in an airtight container in your refrigerator. They will keep fresh for up to 4 days.

Can you freeze biscuits?

Yes! You can freeze these biscuits. Place cooled biscuits into a freezer-safe bag and squeeze out the extra air. Put them into the freezer.

A cut biscuit with melting butter.

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!

Baked cornmeal biscuits on a baking sheet.

Gluten Free Cornmeal Biscuits

Sandi Gaertner
Delicious flaky gluten free cornmeal biscuits. Make them in under 30 minutes.
5 from 9 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Gluten Free Bread Recipe
Cuisine American
Servings 8 biscuits
Calories 216 kcal


  • 1 cup cornmeal Be sure it is gluten free to avoid cross contamination with wheat.
  • 1 cup gluten free flour blend * see note
  • 2 tablespoons baking powder Aluminum-Free ONLY
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 5 tablespoons butter cold and unsalted
  • 1 cup milk


  • Preheat the oven to 425º F and be sure the oven rack is in the middle setting in the oven.
  • In a large bowl, add the dry ingredients and whisk to blend. Please be sure your baking powder is aluminum-free. This is very importatn so your biscuits do not taste metallic.
  • Add the cold butter and use a pastry blender to cut the cold butter into the flour until it resembles crumbs.
  • Pour the milk into the dry ingredients and mix into a soft dough.
  • Dust a clean surface with gluten free flour and press your biscuit dough down to the desired thickness. Use a biscuit cutter to cut out biscuits.
  • Line a baking sheet with parchment paper and drop each biscuit onto the paper.
  • Use a pastry brush to brush the top of each biscuit with milk. This will help the biscuits get golden on top.
  • Bake for 18 minutes. Note the actual baking time may vary depending on the size of biscuits you make.
  • Remove the biscuits and allow them to cool on a cooling rack.


  1. If you want your biscuits to be very fluffy and flaky, I really recommend Cup4Cup gluten free flour blend in this recipe. Other blends will work, but Cup4Cup makes the biscuits the fluffiest.
  2. If the blend you use doesn’t contain xanthan or guar gum,  you will need to add one teaspoon to the dry ingredients.
  3. Store in an airtight container in the refrigerator for up to 3 days.
  4. Freeze the cooled biscuits in a freezer-safe freezer bag for up to 3 months.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1biscuitCalories: 216kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 22mgSodium: 217mgPotassium: 415mgFiber: 3gSugar: 4gVitamin A: 268IUCalcium: 181mgIron: 1mg
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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.

5 from 9 votes (5 ratings without comment)

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Recipe Rating


  1. 5 stars
    Thank you so much! 😉
    Haven’t had “cornbread” since 2017
    Forget as I was using rice milk, to use less for these, so too wet
    Added more cornmeal and more gf flour
    Oh My Gosh, my mouth is so happy right now
    If I can figure out how to send you a picture, I will
    Thank you thank you

    1. 5 stars
      You may like to know inexperienced cooks would not realize if using aternative milk that the batter would not be doughy but thin. A note explaining this would help.Other than this it turns out well.

      1. Hi Peg, Thank you for the tip. I would also add that it is more likely the gluten free flour blend you used. Some blends are starchier than others and need more or less liquid. Which blend did you use?

  2. I have both celiac disease and interstitial cystitis which makes my fixing meals foe myself and my husband (who is so normal) very challenging. Any recipes you can share?

  3. I have a gluten sebsitivity and follow the Wheat Belly method of eating. Is there sctually wheat in the flours you use?

    1. 5 stars
      I would like to know if any stores on my area carry cup4cop flour.we have Price Chopper, Hannaford, and Shop Rite. Thanks 7th

  4. Would this recipe work with dairy free butter and a milk alternative such at oatmilk? We have a wheat, eggs, soy, and dairy allergy in our house.

    1. Hi Stephanie, Dairy-free butter will work. I haven’t tested the recipe with oat milk yet. I have tested Milkadamia…it works, but it left a slightly sweeter taste from the nuts in that milk.