As a gluten-free home and needing grain free biscuits, this is one of the delicious items we were missing for quite awhile. No, you don’t have to miss out on these or good bread, pie, cookies, etc. Grain free biscuits are one of the two target challenge food items to get just right in the gluten free world with other being pizza crust. Rolling out biscuits the old-fashioned way can be successful but sometimes with spotty results. They will often come out like hockey pucks! This recipe uses blanched almond flour and not almond meal. If you want to read what the difference is between the two, here is a great article from thekitchen.com

After struggling for awhile, I discovered a very nice and easy trick to make your grain free biscuits consistently delicious and light. Biscuits the family will actually eat and there will be no leftovers. Yay! A win! Read on to get your easy tip to airy biscuits. If you need more help in how to convert baking recipes to gluten free to begin with, please refer to our easy Quickstart guide with free reference printable for your fridge.

This post contains Amazon affiliate links, which means I receive a small commission to put in the school fund kitty, at no extra cost to you, if you make a purchase using links provided. Please see my disclosure page for more details.

Drop Biscuits

Rolling out your biscuits and cooking cutting them out in beautiful biscuity-ness is part of the joy of making biscuits. There are many great recipes on the internet now versus when we had started out ten years ago on the gluten free journey. If you are struggling with the airiness and getting dense hard biscuits, you may want to adapt to drop biscuits. Yes, that is the simple trick that changed the biscuit world in our household.

By using the dough as drop biscuits, we are consistently enjoying this wonderful side dish and not throwing them out. What do I mean by drop biscuit? The dough is wetter and is not rolled out and cookie cut. Using a large soup spoon, it is dropped like cookie dough onto the baking tray. This allows the dough to have enough liquid to keep it from being dry and hard. By not rolling, the biscuits have a higher success track record of staying airy. Think of these as fluffy savory biscuit “cookies”. They remind me of the shape of large mound macaroons.

Grain Free Biscuit Recipe

1 C. Almond Flour (I use Kirkland Blanched Almond Flour)
1 C. Tapioca Starch
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Xantham
1/2 tsp. Salt
1/3 C. Butter (softened to room temp.)
1/3 C. Milk or Almond Milk + a few TBS. extra

Dry Ingredients and cutting

Preheat oven to 450 degrees. Add almond flour, tapioca starch, baking powder, soda, xantham, and salt into a medium sized mixing bowl and blend together with a fork. Add the butter and use a pastry cutter to thoroughly blend the butter through the dry ingredients. I usually push and twist the pastry cutter until the dough has a rough sandy quality.

Cutting the butter into the biscuit dough — Cutting your butter thoroughly is key

Final Fork Toss

Add the 1/3 C. milk to the dough and toss with a fork until the dough clings together. Take a minute to make sure the milk is fully mixed to avoid adding more liquid than necessary. If the dough is not all clinging into the wet dough, add extra milk a tablespoon at a time until all the dough is incorporated. The dough should be soft, easy to manipulate, and pieces aren’t crumbling off.

Using a fork to add the wet ingredients to your grain free biscuit dough

The Drop and Bake Your Grain Free Biscuits

Take a large soup spoon and scoop up a heaping spoonful. Place on ungreased cookie sheet with enough space around each to rise. Bake for approximately, 10 minutes until just golden. Makes approx. 2 dozen depending on size. I have 2 teens so mine are big.

Spoon dropping biscuit dough onto a cookie sheet

Enjoy your grain free biscuits!

Serve hot with butter and honey. These would also be wonderful with freezer raspberry and/or strawberry jam. Store extras in the freezer in an air-tight container or bag.