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GF Bisquick biscuits cooling on a wire rack.

Easy Gluten Free Bisquick Biscuits

Sandi Gaertner
These Gluten Free Bisquick Biscuits are flaky and delicious. You can make them easily in about 40 minutes with the dough resting time.
4.78 from 18 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Rest Time 15 minutes
Total Time 40 minutes
Course Gluten Free Bread Recipe
Cuisine American
Servings 7 biscuits
Calories 215 kcal

Equipment

  • Biscuit Cutter
  • Mixing bowls
  • Pastry blender

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 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.

Notes

  1. 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.
  2. 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.
  3. 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.

SPECIAL NOTE

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.

Nutrition

Serving: 1biscuitCalories: 215kcalCarbohydrates: 29gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 25mgSodium: 475mgPotassium: 222mgFiber: 1gSugar: 4gVitamin A: 306IUCalcium: 150mgIron: 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.