Last Updated on October 24, 2025 by Sarah Leadon
These gluten-free eggnog biscuits are warm, fluffy, and full of eggnog flavor. They’re the perfect way to use up any leftover eggnog and bring festive cheer to your table. Whether you enjoy them as a sweet treat or serve them alongside savory dishes, these biscuits are versatile enough to complement any meal.
How To Make Eggnog Biscuits
Making eggnog biscuits is so easy. Simply follow these steps:
Making The Biscuit Dough
Mix the dry ingredients (gluten-free all-purpose flour, baking powder, sugar-free sweetener, cinnamon, nutmeg, xanthan gum, and salt ) in a large bowl until combined. If your gluten-free flour blend already contains xanthan gum, omit it from the recipe.
Grate the butter, then add it to the dry ingredients and rub the fat into the flour until it resembles pea-sized crumbs.
Make a well in the center of the dry ingredients, then add the eggnog and egg. Mix until a soft but sticky dough forms.
Lightly dust your countertop with more gluten-free flour, then turn the dough out on your countertop.
Folding The Dough
Lamination creates the flaky layers in gluten-free biscuits. The dough is pressed down or rolled out, then folded over on itself like a letter. The dough is rotated before being folded again. This gives the eggnog biscuits structure. As the biscuits bake, the butter melts and creates the signature flakiness we all love.
To fold the dough:
- Dust your countertop with gluten-free flour. Don’t use too much flour, as it can make the biscuits dense and tough.
- Press the dough into a rectangle, then fold the left third of the dough over the center third.
- Fold the right third over the middle section, just like folding a letter.
- Rotate the dough 90 degrees. Repeat the folding process two more times before continuing to the next step.
The eggnog biscuits bake up with perfect layers every time!
Baking The Eggnog Biscuits:
Cut the biscuit dough into biscuits using a 2-inch biscuit cutter or a glass with a 2-inch. Place the eggnog biscuits on a parchment-lined baking sheet.
Reroll the scraps and continue cutting out the biscuits until all the dough is gone. I got 13 biscuits out of this dough (12 biscuits full-size biscuits and 1 small mini biscuit).
Freeze the eggnog biscuits for 15 minutes.
Brush them with milk and bake them in a preheated 450°F oven for 15-20 minutes. Let them cool for 10 minutes.
Make The Glaze:
Combine the ingredients (powdered sugar, nutmeg, cinnamon, vanilla extract, and eggnog) in a small bowl until a thick, pourable glaze forms.
Drizzle the glaze on top of the eggnog biscuits and let them sit for 10 minutes until it sets.
Tips For Making Eggnog Biscuits
Choose the right gluten-free flour blend. Make sure your gluten-free flour blend contains xanthan gum or guar gum. These ingredients give the biscuits structure and elasticity. If your flour blend does not have one of these binders, add 1/2 teaspoon of xanthan gum or guar gum to the dry ingredients.
Sift the flour. Sometimes, gluten-free flour can clump together. Also, some gluten-free flour blends have a gritty texture. Sifting the flour gives the biscuits a lighter texture and removes some of the grittiness.
Use cold ingredients. Cold butter and eggnog are essential for flaky biscuits. Freeze the butter for 15 minutes before you add it to the dry ingredients. Keep the eggnog in the fridge until you are ready to add it to the biscuits.
Add-Ins
These eggnog biscuits are amazing on thier own, but you can add add-ins, like nuts, to give the biscuits some texture.
Dried Cranberries: Add 1/2 cup of dried cranberries soaked in water for 5-10 minutes. Drain the cranberries before you add them to the biscuit dough.
Pecans or Walnuts: Add 1/2 cup of chopped toasted pecans or walnuts for extra flavor.
Orange Zest: Add 1-2 teaspoons of fresh orange zest to the dry ingredients.
What To Serve Eggnog Biscuits With
You can serve eggnog biscuits with:
- a drizzle of maple syrup or honey
- cranberry jam
- softened butter
- fried apples
- apple butter
- whipped cream and berries
You can also use eggnog biscuits to make a sandwich. Paired with savory toppings like cheese or sliced meats the sandwiches will be the best of both sweet and savory worlds.
Storage Instructions
Eggnog biscuits are best eaten fresh. But if you have a few leftover biscuits, store them in an air-tight container for 2 days at room temperature. Reheat the eggnog biscuits in the microwave for 30 seconds to 1 minute before serving.
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Gluten-Free Eggnog Biscuits
12
biscuits15
minutes20
minutes176
kcal35
minutesThese gluten-free eggnog biscuits are light, flaky, and infused with the creamy, spiced flavors of eggnog. Perfect for the holidays, they make a great treat on their own or paired with sweet or savory toppings.
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Ingredients
- Biscuits:
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
4 tablespoons sugar-free sweetener
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8 tablespoons (1/2 cup or 1 stick) cold unsalted butter
1 large egg, lightly beaten
1 cup cold eggnog
2 tablespoons heavy cream for brushing the biscuits
- Glaze:
1 cup powdered sugar
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
2 tablespoons eggnog
1 teaspoon vanilla extract
2 tablespoons butter, melted
Directions
- Biscuits:
- Whisk the gluten-free all-purpose flour, baking powder, sugar-free sweetener, cinnamon, nutmeg, and xanthan gum if using, and salt in a large bowl until combined.
- Next, grate the butter into the dry ingredients and rub it into the gluten-free flour mixture until pea-sized crumbs form.
- Add the eggnog and egg and mix until a soft, sticky dough forms.
- 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.
- Fold the left third of the dough over the middle third of itself. Fold the right third over the middle third (see detailed instructions under “Folding The Dough” section of the post). Rotate the dough 90 degrees, then flatten it slightly and repeat.
- Repeat step 6, then shape the dough into a rectangle that is about an inch in thickness. Use a glass with a 2-inch rim or a 2-inch biscuit cutter to cut out the biscuits. Place the eggnog biscuits on a parchment-lined baking sheet.
- Reroll the scraps of biscuit dough, and repeat step 6 until all of the biscuit dough is gone and you have 12-13 biscuits.
- Set the oven to 450°F and let it preheat. Place the biscuits in the freezer for 15 minutes while the oven preheats.
- Brush the eggnog biscuits with the heavy cream and bake them for 15-20 minutes until golden brown.
- Let them cool for 10 minutes.
- Glaze:
- Whisk the powdered sugar, nutmeg, cinnamon, vanilla extract, eggnog, and melted butter in a small bowl until a thick but pourable glaze forms.
- Drizzle the glaze over the eggnog biscuits and let it sit for 10 minutes until the glaze sets.
Notes
- The nutritional values presented below are only estimates. I don’t have a medical background, nor am I a registered dietitian or certified nutritionist. Therefore, nutritional information shown on foodandmoodcreations.com should only be used as a general guideline.
Nutrition Facts
- Total number of serves: 12
- Calories: 176kcal
- Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 37mg
- Sodium: 242mg
- Potassium: 49mg
- Carbohydrates: 33g
- Fiber: 2g
- Sugar: 13g
- Protein: 4g
- Calcium: 140mg
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