homemade gluten, dairy, and egg-free biscuits
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Homemade Gluten-Free Biscuits ~ Dairy-free option

These Homemade Gluten-Free Biscuits are perfect for anyone who has dairy, eggs, or gluten restrictions. This biscuit recipe is one of my favorite treats served with homemade berry jam.

Gluten-Free biscuits won’t rise quite as high as regular biscuits, but they are still delicious! Of course, there are gluten-free recipes with eggs that will raise more.

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We like homemade biscuits with a hearty stew or soup like Not My Mother’s Beef Stew and Beef Barley (or Brown Rice) & Vegetable Soup.

homemade gluten, dairy, and egg-free biscuits


To Make Homemade Gluten-Free Biscuits You Will Need These Ingredients:

homemade gluten, dairy, and egg-free biscuits


If you are not gluten-free you might like my regular Incredibly Flaky Biscuits.  These biscuits are so tender they nearly melt in your mouth.

Homemade Gluten-Free Biscuits

Course: Breads and Rolls
Cuisine: American
Keyword: biscuits, egg-free biscuits, gluten-free biscuits
Servings: 16 Biscuits
Author: Mary


  • 3/4 cup brown rice flour
  • 1/2 cup tapioca starch/flour
  • 1/2 cup cornstarch
  • 2 Tbls potato starch
  • 1 tsp Xanthan Gum ~ or guar gum
  • 1 Tbls baking powder
  • 1 tsp baking soda
  • 2 tsp sugar optional
  • 1/2 tsp salt
  • 7 Tbls cold butter or Earth Balance Sticks
  • 3/4 - 1 cup milk or milk substitute


  • In a medium-size, bowl add all of the ingredients except butter and milk. Mix well. Add butter and using a pastry cutter, work through the butter and flour until the mixture is crumbly.
  • Stir in milk slowly, moving the flour mixture around as you pour so it is evenly moistened. Stir a little until it all sticks together. With a little bit of flour on your hands knead a couple of times to form a ball. If the dough is too wet add a little more brown rice flour. If the dough is a little too dry add a tablespoon or so more milk.
  • On a lightly floured surface pat dough with hands until about 1/2" thick. I like to cover my baking sheet with parchment paper and form the biscuits right on top of the pan. Then I can leave them right where they will be baking. It works like a dream!
  • Cut into 16 small biscuits or 8 larger biscuits. I make 8 biscuits using this recipe.
  • Place on an ungreased baking sheet. In my case...parchment paper.
  • Bake for 8-12 minutes depending on the size of biscuits and oven. Watch carefully after 8 minutes.
  • Cover with a clean towel to keep warm until ready to serve.

homemade biscuits that are gluten, dairy, and egg-free

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