20 Jun How to Make Perfect Gluten-Free Biscuits at Home Using Awaken Bakery’s Mix

Make Our Gluten-Free Biscuits at Home—Just Like We Do at the Bakery

There’s something comforting about a warm, flaky biscuit fresh from the oven—especially when it’s gluten-free and doesn’t taste gluten-free. That’s exactly what you’ll get when you make biscuits at home using our Awaken Bakery gluten-free biscuit mix.

Our mix takes the guesswork out of the equation, but to make sure your biscuits turn out just right, we’re sharing our bakery-tested tips and techniques to guide you every step of the way. The instructions on the back of the package give you the basics—this blog will help you get that perfect rise, soft texture, and buttery layers every single time.

1. Let’s Talk Liquid: Start Low, Add as Needed

On the package, we say to use 1¼ to 1½ cups of liquid (buttermilk or dairy-free substitute). This is not a typo—it’s an important part of getting your dough just right.

• Start with 1¼ cups and mix gently.
• If your dough is still too dry or crumbly, add more buttermilk 1 tablespoon at a time until the dough just holds together.

You’re aiming for a soft, tacky dough that’s slightly sticky to the touch, but not overly wet.

Too much liquid = flat biscuits. Not enough = dry biscuits.

2. Flour Everything. Like, Really Flour Everything.

Here’s where many gluten-free biscuit attempts go sideways: the dough sticks to the counter, rolling pin, your hands—everything. The fix? Flour your surface generously before turning out the dough. Use our biscuit mix or any gluten-free flour to dust:

• Your countertop or board
• The top of the dough
• Your rolling pin

This makes the dough easier to handle. It’ll still be soft, but you should be able to roll it without a sticky mess.

3. Keep the Butter Cold for Flaky Layers

This step is crucial: cold butter = steam = flaky biscuits.

When you add cold, cubed butter to the mix, toss it to coat, then flatten each piece slightly with your fingers (like little coins). If the butter softens too much, chill the bowl for a few minutes before adding the liquid.

Those visible bits of butter in your dough are what give you the soft, layered texture we all love.

4. Master the Fold-and-Roll Technique

This is your secret weapon. After rolling the dough to about ¾” thick:

1. Fold the dough in fourths (like a letter).
2. Roll it out again.
3. Repeat this process two more times.

This builds structure and layers, even in gluten-free dough. Then roll to 1½” thick before cutting your biscuits.

5. Chill Before Baking

Once your biscuits are cut and placed on a parchment-lined baking sheet, give them a quick rest in the fridge for 10 minutes. Why?

• It firms up the butter.
• It helps them hold their shape.
• It creates tall, fluffy biscuits that brown evenly in the oven.

Bake at 425°F for 15–18 minutes until golden brown. Let them cool just slightly before serving.

Final Tips

• Use a sharp biscuit cutter and press straight down (don’t twist!).
• Gently reroll scraps—avoid overworking the dough.
• Let biscuits cool slightly before serving to help the texture set.