These gluten free Dinner Biscuits are easy to make and taste like a cross between a roll and a biscuit, aka the name Dinner Biscuits! The outside is flakey as is the inside but it’s also super soft and all around delicious.
While these have dinner in the name, they are also amazing as a breakfast sandwhich!
Dinner Biscuits
What you’ll need:
- Gluten Free Flour (this is my tried and true!)
- Salt
- Instant Yeast (must be instant!)
- Milk
- Honey
- Eggs
- Butter
- Apple Cider Vinegar
- Spray Avocado Oil
Baking Notes:
Follow the Exact Instructions & Recipe!
It should go without saying, but changing any of the ingredients or steps in this recipe will alter the results and may cause the dinner biscuits to not work out properly. PLEASE follow the directions, use exact measurements, don’t leave anything out, etc.
Overnight Option?
I have not allowed this dough to proof overnight and would not recommend trying it as I do not think it will work out as it should. This should all be done the day of!
Flour Options
When it comes to baking, and ESP gluten free baking, the type of flour you use is so important and can really alter your results. Please note that the only flour I have used and loved with this recipe is Bob’s Red Mill 1:1 Gluten Free Flour.
Dairy Free Version?
Please note that as of right now, I have not tested this recipe with all dairy free ingredients. I have used almond milk, but I have not tried it with dairy free butter. That being said, I do this it will work fine with dairy free butter. Miyoko’s brand is my dairy free butter of choice!
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the ingredients listed in the recipe:
- gluten free
- dairy free (using dairy free butter and milk)
- refined sugar free
- vegetarian
- nut free (using diary ingredients and not alternatives)
As always, be sure to read all ingredient labels to ensure that they meet your needs/preferences!
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
More Seasonal Recipes
For more Thanksgiving and/or Friendsgiving side recipes, click here!
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PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Equipment
Method
- Preheat your oven to 350°F.
- Combine the honey and the milk, then bring to 110-120℉ (should take about 1 ½ minutes in the microwave). It is important to be in this temperature range for the yeast to activate properly! Once at the correct temperature, add in the yeast and set aside.
- In the mixing bowl of your stand mixer, whisk together your gluten free flour and salt.
- Soften the butter in the microwave for 45 seconds.
- Add the the softened butter, eggs, and apple cider vinegar to the bowl with the flour mixture, followed by the milk, honey and yeast mixture.
- Using the dough hook, mix the dough for 1 minute on low, then scrape the sides down with a spatula.
- Mix the dough, still using the dough hook, on medium high until fully combined.
- Grease a round baking pan using spray avocado oil or butter. Then, using an ice cream scoop, scoop and place the dough balls into the pan (7 around the outside and 1 will fit into the middle). You'll want to spray your ice cream scoop with the avocado oil spray to keep the dough from sticking. It will fall right out this way!
- Place the pan on top of a baking sheet and then cover the pan with a kitchen towel. Place on top of the preheated oven for 1 hour to rise.
- Once the dough has risen, remove the towel and bake for about 25 to 30 minutes. Opt to bake them towards the bottom of the oven so that the tops don’t burn and instead become golden brown.
- Once done, the tops will be flakey and golden. Allow to rest for 10 minutes, then cut out the biscuits with a knife and enjoy!
- If you'd like, you can brush on melted butter and chopped fresh herbs over the top of the biscuits, but it's totally optional!
Woot!Woot! These turned out so good! They are the best gluten free biscuit/rolls I have made. I am going to print and laminate this recipe because I am going to be making it a lot! I used dairy free Ripple milk and plant based Country Crock avocado butter. They were perfect! Don’t hesitate to make these. Super easy.
I am sooo happy to hear this! Glad you loved them as much as we do. 🙂
Do you know if I can use a nut milk for this recipe?
Should be okay!