Gluten-Free Ranch Potato Biscuits Print

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These creamy Ranch-flavored biscuits are the perfect healthy alternative to a carb-filled favorite. The added softness of potatoes and the doughiness of gluten-free oat flour make a great addition to your holiday table or dinner menu for the week!

Recipe by Kaila Proulx at Healthy Helper Blog

  • Prep Time

  • Cook Time

  • 12



  • ½ cup (3.75 oz package) Idaho Spuds Creamy Ranch
  • 1 tsp honey
  • 3 tbsp coconut oil, softened
  • ½ cup unsweetened almond milk
  • 1¼ cup gluten-free oat flour
  • 1.5 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp dried parsley flakes
  • extra almond milk for brushing the biscuits


  1. Preheat the oven to 425 degrees.
  2. In a mixing bowl, combine the potato flakes, flour, baking powder, baking soda, and parsley.
  3. Cut in the coconut oil and mix well.
  4. Add the almond milk and honey. Mix into a soft dough. Knead lightly a few times until the dough holds together. You may need a little more milk.
  5. Roll out the dough into a log shape and cut into 12 equal sized pieces.
  6. Place on a parchment paper lined baking sheet
  7. Brush tops with extra almond milk, sprinkle with additional parsley if desired, and bake for 10-12 minutes or until golden brown on top.