These fluffy, gluten-free breakfast biscuits are the favorites of the household. Even my husband, who doesn’t care about eating grain or gluten-free, can’t stop eating them!
Any time I make these biscuits, I have to know that about half of them will probably vanish while they are still warm. My husband absolutely loves them and will grab one from the baking sheet before they even have the chance to cool.
These are the perfect biscuits to make with breakfast, but are also lovely alongside a bowl of soup.
To Make these Gluten-Free Drop Biscuits you will need:
- almond flour
- tapioca flour
- coconut flour
- baking powder
- baking soda
- fine sea salt
- unsalted grass-fed butter (or ghee)
- coconut milk
- lemon juice
- eggs
- mixing bowls
- sifter or sieve
- baking sheet
- parchment paper
- muffin scoop
Watch the tutorial of this recipe:
To begin, you’ll preheat your oven to 400 degrees.
In your mixing bowl, sift almond flour, coconut flour, and tapioca flour, along with baking powder, baking soda, and sea salt together.
Add in some cold butter pieces and use a pastry blender to cut the butter in until it is crumbly. There should be no pieces larger than a pea.
In a small bowl, whisk a couple eggs. Add some coconut milk and lemon juice, then stir them together.
Add the egg mixture to the dry ingredients and gently stir until the ingredients are combined. Coconut flour is extremely absorbent, so at first this may seem more like a batter than a dough. Let it rest for 5 minutes to thicken up.
Using a muffin scoop, scoop the batter onto a baking sheet that is lined with parchment paper. Place the biscuits about 2 inches apart.
The dough may be a little sticky. If you have any issues with the dough sticking to the scoop, sprinkle a little tapioca flour into the scoop in between scooping the biscuits.
Bake the gluten-free biscuits for 12-14 minutes, or until the biscuits are just lightly golden on top. Transfer them to a rack to cool.
FAQ: I am often asked if this recipe can be made with other flours, like all almond flour. The short answer: NO
While there are many other recipes out there for alternate flours, this particular recipe will not turn out the same if you do not use the flours indicated. If you change the flours, you will not have the same results.
Looking for a traditional biscuit recipe? Check out my Homemade Biscuits from Scratch (With Video Tutorial)
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.
The Best Gluten-Free Biscuits
Ingredients
- 1 c fine almond flour
- ⅔ c tapioca flour
- ½ c coconut flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 5 Tb cold, unsalted grass-fed butter, cut into pieces (or cold ghee)
- ½ c coconut milk
- 1 teaspoon lemon juice
- 2 eggs
Instructions
- To begin, preheat your oven to 400 degrees.
- In your mixing bowl, sift the flours, baking powder, baking soda, and sea salt together.
- Add in the cold butter pieces and use a pastry blender to cut the butter in until it is crumbly. There should be no pieces larger than a pea.
- In a small bowl, whisk the eggs.
- Add the coconut milk and lemon juice, then stir them together.
- Add the egg mixture to the dry ingredients and gently stir until the ingredients are combined. Let the batter rest for 5 minutes to thicken.
- Using a muffin scoop, scoop the batter onto a baking sheet that is lined with parchment paper. Place the biscuits about 2 inches apart.
- Bake for 12-14 minutes, or until the biscuits are just lightly golden on top.
- Transfer the biscuits to a rack to cool.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
I made this recipe last night. I loved it! They were soft and light on the inside yet crunchy on the outside—just perfect. I sprinkled cinnamon sugar on top before baking, and it gave it a nice, light, sweet touch. I used them for strawberry shortcake. Delish.
Thank you for the great recipe!