Biscuits for Breakfast


After over a year of living gluten free, breakfast still proves to be one of the hardest meals for me to find. Although there are a variety of gluten free breads available, sometimes you just want something a little more elegant for breakfast, and these Gluten Free Biscuits are just the thing for those special days when you want breakfast to stand out.

Biscuits are one of my favourite treats. I have fond memories of Friday evenings, ordering KFC and always on the side, was one of their Biscuits with leftovers for the next day. Since going gluten free, they have been out of my reach until now! Flaky, tender and of course gluten free, these biscuits are such a treat for persons with gluten problems.

Not quite identical to a regular biscuit, but close, very close, they have a nice light texture and buttery flavor that I love. Plus they are egg free, with options for dairy free substitutions making them an alternative for vegans as well.

Here they are! I hope you enjoy them as much as we do!!


  • 2 1/4 cups GF Flour
  • 1 tbsp Baking Powder
  • 1/2 tsp yeast
  • 1 tsp baking soda
  • 1 tbsp sugar
  • 1/2 cup or 4 oz butter cold
  • 1 cup plain yogurt
  • 1/2 tsp salt
  • 1 tsp gum (if blend doesn’t have gum already)


  1. Preheat oven to 425° F. Prepare a baking sheet by lining it with parchment and set aside.
  2. In a large bowl place 2 cups of the GF flour all the other dry ingredients then whisk to combine.
  3. Grate the cold butter into the flour mixture and mix using a fork or pastry cutter until the mixture resembles bread crumbs.
  4. Add the yogurt and mix until a dough begins to form. If the dough is too wet, add a little more flour.
  5. Turn the dough onto a floured surface, bring it together with your hands and pat until the dough is 3/4″ thick.
  6. Using a glass or a cookie cutter, cut the dough into 2″ – 3″ circles. Place them 1″ apart onto the prepared baking sheet. Bring together any ends and cut out more biscuits until there is no more dough left.
  7. Bake for 15-20 mins until golden. An option is to finish with a drizzle of maple syrup while hot, then serve with cheese or jam.
  • Just a few notes:

    • I used a homemade flour blend of 1 1/2 cups white rice, 1/2 cup potato starch, 1/2 cup tapioca starch and 1/2 cup corn starch, to make the biscuits, but Bob’s Red Mill 1:1 works well. Just leave out the gum. 
    • Also whatever flour blend you use, make sure it is light with no heavy flours such as garbanzo bean, this results in a heavy biscuit. 
    • For a vegan biscuit, you can use vegan butter and dairy free yogurt.

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