Gluten-Free Roll Out Flaky Biscuits

Roll-Out Flaky Biscuits

Inspiration Bakery and Mixes Founder, Debbie, created this recipe so she could make Roll-Out Flaky Biscuits just like her mom served. These biscuits are light and truly flaky, melt-in-your-mouth biscuits. Debbie loves making this recipe because the biscuits are a taste and reminder of home.
When they come out of the oven and are still warm, we slather them with butter and jelly or jam. You can make them dairy-free by using coconut yogurt and omitting the buttermilk powder and they are mouth-watering good either way!
It is best to make the dough the night before. You can store what you don't use by placing it in your refrigerator for a week or in your freezer for up to 3 weeks until you want to make more.
Once baked, these biscuits don't last long at our homes. So, when Flaky Biscuits are on people's minds, it's great to have some dough made ahead of time.
Prep Time 40 mins
Cook Time 15 mins
Time in the Refrigerator 3 hrs
Total Time 3 hrs 55 mins
Course Bread
Cuisine American
Servings 24 Two-Inch Biscuits


  • Oven
  • Bowls (3, one large)
  • Whisk
  • Dry Measuring Cup and Spoons
  • Liquid Measuring Cup
  • Rolling Pin or Glass Bottle to Roll Out Dough
  • Cheese grater
  • Fork
  • Large Spoon
  • Plastic Cling Wrap
  • Baking Sheet
  • Large Pastry Knife (or 1 Foot Ruler)


Flakey Buttermilk Biscuits

  • 2 Cups Inspiration Bakery and Mixes All-Purpose Baking Mix (370 grams)
  • 1/3 Cup Powdered Buttermilk (41 grams) can use Bob's Red Mill. You can also substitute with more All-Purpose Baking Mix.
  • 2 Teaspoons Double Acting Baking Powder (non-aluminum)
  • 1/4 Teaspoon Baking Soda
  • 1 Tablespoon Granulated Sugar you can substitute other fine grain sugar
  • 1 Teaspoon Guar Gum
  • 1/4 Teaspoon Ascorbic Acid crushed vitamin C you can purchase in most grocery stores
  • 1 Cup Heavy Cream, Sour Cream or Plain Yogurt
  • 2 Tablespoons Apple Cider Vinegar or Lemon Juice
  • 2 Eggs (lightly whipped)
  • 2 Teaspoons Gluten-Free Maple Syrup
  • 1/3 Cup Frozen Butter you can substitute margaine
  • Tapioca Flour (to roll out the dough)


Step 1: Prepare the dough

  • Combine Inspiration Bakery and Mixes All-Purpose Baking Mix, buttermilk powder, baking powder, baking soda, sugar, guar gum, and ascorbic acid in a large bowl. Whisk together and set aside.
  • Pour heavy whipping cream (or sour cream or yogurt) into a small bowl. Add apple cider vinegar or lemon juice, blend, and let sit. It will thicken. If using a substitute, it will not thicken quite as much.
  • Lightly whip 2 eggs with a fork in a separate bowl, add maple syrup, and stir. Set aside.
  • Place a cheese grater over the bowl of dry ingredients. Remove the butter from the freezer, unwrap and grate through the large holes. Toss the butter threads in the flour mixture as you grate to distribute them evenly. Break up any clumps but be careful not to work the butter into the mix so it disappears or melts into the flour.
  • Add egg mixture to whipping cream mixture and blend well.
  • Pour whipping cream mixture into the flour and gently stir with a large spoon until all the flour is hydrated. DO NOT MIX. It will form a coarse dough ball.
  • Wrap the dough ball in plastic cling wrap. Place the ball of dough in a freezer bag. Refrigerate for 2-3 hours or overnight.

Step 2: How to get the "flaky" in the biscuits

  • Remove dough from the refrigerator.
  • Preheat oven to 500°F. Once the oven reaches that temperature, turn down to 450°F.
  • Line a baking pan with parchment paper or lightly grease the pan.
  • Spread a light coating of tapioca flour on a flat surface. Transfer the dough onto the surface. If you only use half the dough at a time, refrigerate or freeze the other half until ready to prepare.
  • Lightly dust the top of the dough with more tapioca flour. Shape the dough into a rectangle or square.
  • Roll out a 1/2-inch thick rectangle or square. Using a large pastry knife, fold the dough over on itself in three sections as if folding a letter.
  • Rotate the dough 90 degrees, then lift and dust more flour underneath and dust more flour on top.
  • Roll again into 1/2 inch rectangle or square. Repeat this process 4 times.
  • After the fourth folding, dust flour under and on top of the dough one final time. Gently roll the dough out to 3/4-1 inch thick into a final square or rectangle.
  • Evenly cut the dough into squares (about 2 inches). Place the squares onto your baking sheet ½ inch apart and let rest for about 10 minutes before placing in the oven.
  • Place biscuits in the oven for 12-15 minutes until they are golden brown. Makes 24 2-inch biscuits.
Keyword Biscuits, Gluten-free

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