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Fluffy gluten-free biscuits - Dr. Pingel

6-Ingredient Fluffy Gluten-Free Biscuits

Total Time 30 mins
Servings 6 biscuits


  • 1 1/2 tsp  apple cider vinegar
  • 1 cup almond milk
  • 2 cups Bob’s Red Mill gluten-free 1:1 baking flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 5 tbsp vegan butter, cut into small squares


  • Preheat the oven to 450 degrees F.
  • In a small bowl, combine the apple cider vinegar and the almond milk, stir, and set in the refrigerator for 3-4 minutes.
  • Meanwhile, in a large bowl, whisk together the flour, baking powder, and baking soda. Add the butter.
  • Using a pastry cutter or fork, mix the dough until it’s in pea-sized pieces.
  • Slowly add the almond milk mixture, continuing to mix until combined. 
  • Form the dough into a ball, wrap, and refrigerate for 5-10 minutes.
  • On a floured surface, place the dough and, using your hands, press the dough, folding it one or two times. 
  • Gently press to desired biscuit height and use a cookie cutter to cut the biscuits.
  • Place the cut dough in a greased cast iron skillet and bake for 14-16 minutes. Check to see if the tops are golden at 14 minutes.
  • Remove from the oven, top with butter and/or jam, and enjoy!