The Best Gluten Free Sourdough Biscuits for Beginners

Say goodbye to dry and crumbly gluten-free biscuits with this Gluten Free Sourdough Biscuits Recipe! This easy homemade recipe gives soft, fluffy biscuits that everyone will love.

Active gluten free sourdough starter gives these biscuits that signature tang and the perfect texture! This beginner friendly recipe is perfect for breakfast or dinner and is sure to be a crowd favorite.

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Why you’ll love this recipe

• Soft & Fluffy – No more dry, crumbly biscuits! These are soft, fluffy and perfect for breakfast sandwiches or smothered in gravy! Even though they are soft, the hearty texture of these biscuits holds up for sandwiches as well!
• Signature Sourdough Tang – Using active gluten-free sourdough starter gives these biscuits a delicious tangy flavor.
• Beginner Friendly – Great for beginners, this recipe is easy to make start to finish! Using basic ingredients that are easy to find in your local grocery store.
• Great Gluten-Free Recipe – If you eat a gluten-free diet, this recipe will be on repeat in your home! This is a great way to add bread back into your diet safely!
• Freezer-Friendly – Make several batches and freeze them for those busy mornings.
• Perfect Breakfast Recipe – This recipe makes the best breakfast biscuit. Spread with butter and jam, cover in sausage gravy, or top with ham and cheese for a filling and delicious breakfast!

What is Gluten-Free Sourdough?

Gluten free sourdough starter is made with gluten free flour. It replaces commercial yeast in bread recipes.

The long fermentation process adds a tangy flavor and soft texture to these gluten-free sourdough biscuits.

The great part is that these biscuits are gluten free for those who cannot tolerate gluten but still want to eat sourdough bread recipes!

Ingredients you will need to make this recipe

Dry Ingredients

• Gluten Free Flour – I use THIS FLOUR which is a 1:1 flour perfect for this recipe. It performs like an all purpose flour in most recipes.
• Salt
• Baking Soda
• Baking Powder

Wet Ingredients

• Olive Oil – You can substitute with melted coconut oil, melted butter, or avocado oil.
• Gluten Free Sourdough Starter – Follow this (add recipe here) to make a gluten free sourdough starter culture. Use active sourdough starter for best results.
• Milk – You can use whole milk, skim milk, or a dairy substitute like coconut milk or almond milk for these biscuits.

Full recipe amounts can be found in the printable recipe card below

Tools you may need to make this recipe

Mixing Bowl – My favorite mixing bowl is the OHIO STONEWARE 10″ BOWL

Biscuit Cutter – While you can use a large mouth mason jar ring, I use a dedicated BISCUIT CUTTER WITH HANDLE.

Baking Sheet or Baking Stone – I find that a BAKING STONE makes the perfect biscuits, however a CAST IRON SKILLET or BAKING SHEET will work just fine.

How to make Gluten-Free Sourdough Biscuits (Step-by-Step)

Step 1: Mix the Dough

In a large mixing bowl, combine the flour with the olive oil until crumbly resembling small pieces of dough.

Add in the sourdough starter and milk and mix until just combined and no dry bits of flour remain.

Step 2: Ferment the Dough

Cover with a PLASTIC BOWL COVER or plastic wrap and let ferment on the counter at room temperature for 8-24 hours.

Step 3: Add Salt, Baking Soda, and Baking Powder

Preheat the oven to 425 degrees F.

The next day, use your fingertips to dimple the dough.

Mix the salt, baking soda, and baking powder in a small bowl and pour into the dimples of the biscuit dough.

Use your hands or a bowl scraper to fold the dough several times incorporating the salt mixture into the dough.

Step 4: Cut out the Biscuits

Turn the dough onto a PASTRY MAT or lightly floured work surface.

Use a rolling pin to roll dough into a rectangle. Fold the sides of the dough back onto itself and roll into a ball.

Repeat this process 2-3 times. (This builds flaky biscuits)

On the final roll out of the dough, roll into a rectangle that is approximately 1-1 1/2 inches thick.

Using a biscuit cutter or mason jar lid, cut out the biscuits.

TIP: Don’t twist the biscuit cutter when cutting out the dough. This helps the biscuits rise more and will lend to a fluffier biscuit

Step 5: Bake the Biscuits

Place biscuits on your baking sheet, baking stone, or cast iron skillet.

Bake in the preheated oven for 10-12 minutes or until lightly golden brown.

Tips for making SOFT & FLUFFY Gluten Free Biscuits

• Do not overmix – Over mixing biscuit dough will make biscuits tough. Mix only enough to bring the dough together.
• Stickier dough works best – Err on the side of a bit of a sticky dough over a dryer dense dough for best results.
• Do not overbake – Over baking the biscuits will make them hard and tough.

Hungry for more recipes?

Learn how to make a TRADITIONAL SOURDOUGH STARTER HERE!

Want another gluten-free sourdough bread starter option? Try this POTATO FLAKE SOURDOUGH STARTER

Try making this FRESH MILLED BREAD WITH A POTATO FLAKE STARTER!

Common Gluten-Free Baking Mistakes

• Dry Bread – If you are having problems with your gluten free products turning out dry, use less flour. Cut the flour by 1/4 cup for a more moist dough.
• Dense Bread – Just like above, dense gluten free bread products are usually from using too much flour. However, if making sourdough gluten free products, consider letting the dough ferment a bit longer for a lighter crumb.
• Gummy Center – Most commonly, the biscuits or bread is underbaked. Let bake 2-5 more minutes. One other consideration is that the dough under fermented. Consider allowing the dough to ferment 1-2 more hours before baking.
• Flat Biscuits – If your biscuits are not rising when baking, consider letting the shaped biscuits do a second rise.

How to Store and Freeze

Store cooled biscuits in an airtight container or plastic bread bag on the counter for 3-4 days.

To freeze, cut out the biscuit dough and freeze on a baking sheet for 4-6 hours. Then place the frozen biscuits in a freezer bag and freeze up to 3 months.

To bake frozen biscuits, preheat the oven to 425 degrees F.

Place as many frozen biscuits as you need on the baking sheet, baking stone, or cast iron skillet and bake in the preheated oven for 12-15 minutes or until lightly golden brown.

Frequently Asked Questions