Gluten-Free Cranberry Biscuits

Last Updated on April 3, 2026 by Sarah Leadon

These cranberry biscuits are anything but ordinary. Instead of mixing in fresh or dried cranberries into the dough, the dough is layered with cranberry jam, giving each biscuit a swirl of vibrant flavor.

It’s a playful twist that turns classic gluten-free biscuits into golden, flaky, jammy perfection.

Ingredients

These are the ingredients you need to make these flaky biscuits.

• Flour – Every gluten-free flour is different. I used Cup for Cup gluten-free all-purpose flour. But I’ve also made it with Bob’s Red Mill gluten-free 1-to-1 baking flour. Use your favorite gluten-free all-purpose flour, but make sure it has xanthan gum or another binder.
• Butter – Use unsalted butter. It will help you control how much salt goes into the recipe.
• Baking Powder – It helps the biscuits rise.
• Cranberry Jam– Gives the biscuits a sweet, but tart flavor. I used homemade cranberry jam, but you can use store-bought jam.  

Scroll down to the recipe card to see the full list of ingredients and measurements.

How To Make Cranberry Biscuits

First, combine the dry ingredients in a large mixing bowl. Remember, don’t add the xanthan gum if your gluten-free flour blend already contains it.

Use a grater to grate the butter directly into the dry ingredients. Mix it gently with your fingertips until it looks like pea-sized crumbs.

Next, add the buttermilk and egg and mix just until a soft dough forms.

Dust your countertop with gluten-free flour, then turn the dough out on your countertop. Press the dough into a rectangle, then spread a thin, even layer of cranberry jam on top of the dough. If your cranberry jam is too hard to spread, mix it with a few teaspoons of water and microwave it for 20-30 seconds until it’s soft enough to spread.

Next, cut the dough into 3 smaller rectangles. Stack the dough on top of each other and press them down gently into a 1-inch thick rectangle.

Cut the dough into biscuits and place them on a parchment-lined baking sheet. Reroll the scraps of dough and cut out more biscuits until they’re all gone.

Freeze the biscuits for 15 minutes while the oven preheats. Freezing the biscuits helps the butter firm up. Cold butter creates steam as it melts in the oven, which gives the biscuits their flaky layers and tender texture.

Brush the biscuits with milk. The milk helps the biscuits brown and keeps the crust soft.

Bake the cranberry biscuits for 15-20 minutes until lightly golden.

Brush the cranberry biscuits with melted butter, then let them cool for a few minutes before serving.

Tips

• Buttermilk Substitute: If you dont have buttermilk, mix 1 cup of whole milk with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes until it starts to curdle.
• Use cold butter. Place it in the freezer about 15 minutes before making the cranberry biscuits. Rub it into the flour until it looks like pea-sized crumbs. The butter will melt as the cranberry biscuits bake, creating air pockets that give the biscuits a flaky texture.
• When cutting the biscuits, press straight down without twisting. Twisting seals the edges, preventing the biscuits from rising fully and creating those beautiful flaky layers

How to store Cranberry Biscuits

Store the biscuits in an airtight container. The biscuits will last 2-3 days at room temperature or 1 week in the fridge.

You can also freeze the cranberry biscuits. Put them in a freezer-safe container or bag and freeze them for 2 minutes.

You can reheat the cranberry biscuits in the microwave or oven at a low temperature.

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Gluten-Free Cranberry Biscuits

Recipe by Sarah Leadon

5.0 from 1 vote

Course: BreakfastCuisine: Gluten-FreeDifficulty: Easy

Servings: 10-12

1/2x 1x 2x

10-12

biscuits

Prep time

10

minutes

Cooking time

20

minutes

Calories

201

kcal

Total time

30

minutes

These cranberry biscuits are a festive twist on a buttery classic! Tender, flaky layers pf dough are layered with sweet-tart cranberry jam, creating pockets of fruity flavor in every bite. Baked until golden, these cranberry biscuits are the perfect balance of comfort and holiday cheer.

Cook Mode

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Ingredients

• 1 cup cold buttermilk

• 2 1/2 cups gluten-free all-purpose flour

• 1/2 teaspoon xanthan gum (omit if your gluten-free flour already contains xanthan gum)

• 1 1/2 tablespoons baking powder

• 3 tablespoons sugar

• 1/2 teaspoon salt

• 8 tablespoons (1/2 cup or 1 stick) cold unsalted butter

• 1 large egg, lightly beaten

• 1/2 cup cranberry jam

• 2 tablespoons whole milk for brushing the biscuits

• 2 tablespoons melted butter for brushing the biscuits

Directions

• Whisk the gluten-free all-purpose flour, baking powder, sugar-free sweetener, xanthan gum if using, and salt in a large bowl until combined.
• Next, grate the butter into the dry ingredients and mix it gently until pea-sized crumbs form.
• Add the whole milk and egg and mix until a soft, sticky dough has formed.
• Dust your countertop lightly with gluten-free flour, then put the biscuit dough on top of your countertop, dust it lightly with gluten-free flour, and gently press it into a rectangle.
• Spread a thin, even layer of cranberry jam over the dough. (If the jam is too stiff, stir in 1–2 teaspoons of water and heat it in the microwave for 20-30 seconds until loosened.)
• Cut the dough into three equal sections, stack them on top of each other, and gently press down to flatten into a rectangle about 1 inch thick.
• Next, use a 2-inch biscuit cutter or a glass with a 2-inch rim to cut out the biscuits. Place the biscuits in a cast-iron skillet greased with non-stick cooking spray or on a parchment-lined baking sheet.
• Reroll the scraps of biscuit dough. Flatten it out into a 1-inch rectangle and repeat step 8 until all of the biscuit dough is gone.
• Place the cranberry biscuits on a parchment-lined baking sheet and freeze them for 15 minutes.
• Set the oven to 450°F and let it preheat.
• Brush the gluten-free biscuits with the milk and bake them for 15-20 minutes until golden brown.
• Remove the cranberry biscuits from the oven and brush them with melted butter. Let them cool for 5 minutes.

Nutrition Facts

• Total number of serves: 12
• Calories: 201kcal
• Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 43mg
• Sodium: 285mg
• Potassium: 43mg
• Carbohydrates: 23g
• Fiber: 3g
• Sugar: 7g
• Protein: 4g
• Iron: 1mg

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