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A cream colored bowl full of biscuits.
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The Best Gluten Free Sourdough Biscuits for Beginners

Soft & Fluffy, these sourdough gluten free biscuits are perfect for breakfast! Smother in gravy, top with butter and jam, or add your favorite toppings for a delicious breakfast sandwich!
Course Breakfast
Cuisine American
Keyword Easy Sourdough Recipe, Gluten Free, Gluten Free Biscuits, Gluten Free Flour, Gluten Free Sourdough, Gluten Free Sourdough Starter, Sourdough Biscuits
Prep Time 5 minutes
Cook Time 12 minutes
Rise Time 12 hours
Total Time 12 hours 19 minutes
Servings 8 biscuits
Calories 206kcal
Author Mary Rose

Equipment

  • Baking Stone, Baking Sheet, or Cast Iron Skillet
  • Biscuit Cutter
  • mixing bowl

Ingredients

  • 2 cups Gluten Free Flour
  • 1/4 cup Olive Oil
  • 1/2 cup Active Gluten Free Sourdough Starter
  • 1 cup Milk
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • 3 tsp Baking Powder

Instructions

  • The night before you want to make the biscuits, add the flour and olive oil in a mixing bowl and mix until the dough appears crumbly.
  • Add the sourdough starter and milk. Mix just until combined and no dry bits of flour remain.
  • Cover and let ferment on the counter at room temperature for 8-24 hours.
  • When ready to make the biscuits, preheat the oven to 425 degrees F.
  • Using your fingertips, make dimples in the top of the dough.
  • In a small bowl, combine the salt, baking soda, and baking powder.
  • Pour this salt mixture over the dimpled dough.
  • Fold the dough several times to incorporate the salt mixture into the dough.
  • Place the dough onto a work surface.
  • Roll out the dough into a rectangle and fold the dough over itself from each side and form into another ball.
  • Repeat this rolling out and folding the dough 3-4 times. This builds layers in the biscuits.
  • After the final rolling and folding of the dough, roll out the dough into a rectangle that is approximately 1-1 1/2 inch thick.
  • Cut out the biscuits with a biscuit cutter or mason jar ring.
  • Place the biscuits onto the baking sheet, baking stone, or cast iron skillet.
  • Bake in the preheated oven for 10-12 minutes or until lightly golden brown.

Notes

Store cooled biscuits in an airtight container or plastic bag on the counter for 3-4 days.
If you want to make these ahead to freeze, freeze the cut out, unbaked biscuits on a baking sheet for 4-6 hours.
Once frozen, transfer to a freezer bag and freeze for up to 3 months.
Bake frozen biscuits in a preheated 425 degree F oven for 12-15 minutes or until lightly golden brown.

Nutrition

Serving: 1biscuit | Calories: 206kcal | Carbohydrates: 30.3g | Protein: 2.5g | Fat: 7.8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5.2g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 644mg | Potassium: 45mg | Fiber: 1.1g | Sugar: 1.5g | Vitamin A: 49IU | Calcium: 78mg | Iron: 1.3mg