Gluten Free, Vegan Skillet Biscuits

Originally intended to be pancakes, this recipe was a happy accident. Crispy on the outside, chewy on the inside, it’s a favorite that reminds me of Southern-Style Biscuits.



1 cup non-dairy milk

1 tablespoon apple cider vinegar

1 1/3 cups white rice flour (not sweet white rice flour or brown rice flour)

3/4 teaspoon baking soda

1/4 teaspoon salt

4 tablespoons oil or melted coconut oil

2 tablespoons unsweetened applesauce

2 teaspoons maple syrup (or other liquid sweetener)

1 teaspoon pure vanilla extract



  1. Stir together the milk and apple cider vinegar and set aside to curdle. Begin heating a skillet on medium to allow it to get nice and hot.
  2. In a medium bowl, whisk together the flour, baking soda and salt.
  3. Add the oil, applesauce, maple syrup and vanilla to the milk and stir.
  4. Make a well in the center of your dry ingredients, pour in the wet ingredients, and stir together just until completely mixed.
  5. Add oil to your skillet, then scoop the batter into the skillet, about 1/3 cup per biscuit. Cook for 4 minutes, then flip. Immediately put the top on the skillet and cook for another 4 minutes. Serve hot.

Makes 5-6 biscuits.  

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p.s. Grab my free e-book: 11 Easy and Delicious Gluten and Dairy-Free Recipes

gluten free skillet biscuits

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