Course | Breakfast / Side Dish Dish Type | Quick Bread

Tender Garlic-Chive Gluten-Free Skillet Biscuits

Name: Tender Garlic-Chive Gluten-Free Skillet Biscuits
Prep time: 20 min
Cook time: 23 min
Total time: 55 min
Ingredients: 2 cups gluten-free 1:1 baking flour blend containing xanthan gum; 1/3 cup finely ground almond flour; 1 tbsp gluten-free baking powder; 1/2 tsp baking soda; 3/4 tsp fine sea salt; 1 tsp garlic powder; 1/4 cup finely sliced fresh chives; 6 tbsp cold vegan butter (cut into small cubes); 1 cup plain unsweetened thick dairy-free yogurt; 1/3 cup unsweetened dairy-free milk (plus 1–2 tbsp if needed); 1 tsp apple cider vinegar; 1 tbsp melted vegan butter (for brushing); 1 tsp finely chopped chives (for brushing (optional))

Rachelle Johnson

Prep 20

Cook 23

Resting 12

Total 55

These savory skillet biscuits use gluten-free baking flour, a little almond flour, cold vegan butter, dairy-free yogurt and fresh chives. Gentle folding gives them tender interior layers, while the hot skillet helps brown their bottoms. Serve warm with plant-based butter or alongside a generous bowl of soup.

Golden gluten-free garlic-chive square biscuits nestled together in a cast-iron skillet, with tender homemade tops and fresh chives.

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Bring a warm skillet of golden garlic-chive biscuits to the table and enjoy the simple pleasure of pulling one apart. Cold vegan butter, thick dairy-free yogurt and a short dough rest encourage a soft, tender gluten-free crumb with delicate buttery layers—beautiful beside soup or a cozy brunch.

A full cast-iron skillet of golden garlic-chive gluten-free biscuits with rustic browned tops, sprinkled with fresh chives in a sunlit kitchen.

A skillet you will want to bring straight to the table

Few things make a kitchen feel more welcoming than a skillet filled with golden biscuits. This version leans into fresh chives and mellow garlic, with a tender crumb designed around gluten-free flour rather than trying to disguise it. Tear one open while it is pleasantly warm and let it sit beside a steaming soup or a weekend breakfast.

The small differences that matter in gluten-free baking

Gluten-free biscuits need enough hydration and structure to rise without drying out. A good one-to-one flour blend supplies starches and binding, while a little almond flour adds softness and flavor. Thick dairy-free yogurt provides moisture and acidity, which works with baking soda to give the dough a useful lift. There is no need to knead it into submission.

Treat the butter gently

Cold vegan butter should remain in little pieces as the dry ingredients become a shaggy dough. When heat hits those pieces, the dough puffs around them. One gentle fold helps suggest layers, but endless folding produces a heavier biscuit. The result should be soft and cohesive enough to cut into squares, not wet enough to pour.

How a skillet helps

A lightly greased cast-iron skillet encourages an inviting golden bottom and keeps the biscuits close without squeezing them together. Give the dough a few moments to hydrate before cutting and allow the baked biscuits to cool briefly before splitting. Those pauses are particularly important when flour does not rely on gluten for structure.

A biscuit for more than breakfast

Bring the skillet to brunch with savory mushrooms, or tuck the biscuits beside a bright bowl of lemony white bean soup. Fresh chives smell wonderful as the tops warm under a dab of vegan butter. Make a double batch if you like; the cooled biscuits freeze well, and a gentle reheat makes them feel like a freshly baked welcome.

These warm biscuits make a lovely companion for our Mushroom, Garlic & Thyme Rice Soup.

There’s always room at our table.

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