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5 from 3 votes

Sweet or Savory Gluten Free Biscuits

Necessity is the mother of invention. Gluten-free biscuits are really expensive so making them myself became a priority. 
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Bread
Cuisine: American
Keyword: gluten-free drop biscuit recipe, gluten-free drop biscuits
Servings: 12 biscuits
Author: Renee -


  • 1 ½ cups white rice flour
  • 1 cup tapioca flour
  • 8 TB cold butter 1/2 cup
  • 1 TB organic pure cane sugar coconut sugar, or honey
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 tsp cream of tartar
  • 1 TB apple cider vinegar You won’t taste it – I promise! It helps with the rise so don’t leave it out!
  • ¾ cup – 1 cup whole milk or coconut milk


  • Everything into the food processor and pulse to get it going then combine all the way – start with the ¾ cup on the milk and then add more if the dough is dry – the dough should gather into a ball all together within a minute or two of blending. If the dough isn’t gathering just add the rest of the cup of milk.
  • Roll into balls and flatten how you want them OR just drop them quick on a Silpat or parchment paper lined baking sheet. They will turn out either way – rolled or dropped.
  • Bake at 425 degrees for 8-10 minutes. Let them cool a few minute before serving.