Gluten Free Biscuits – Introduction
I have baked a lot of biscuits in my life, but creating the perfect gluten free biscuit took real patience, precision, and passion. As a professional chef, I know how frustrating it can be to try gluten free baking and end up with dry, gritty, or flat results. That is why I developed this foolproof recipe for gluten free biscuits that rise beautifully, hold their shape, and taste just as buttery and fluffy as their traditional counterparts.
Table of Contents
What sets this recipe apart is the structure. From the precise flour blend to the cold butter technique, every step is engineered for success. Whether you are new to gluten free baking or have been experimenting for a while, this recipe will make you feel like a biscuit pro. You will get tender centers, crisp golden tops, and layers that pull apart with a soft touch.
If you have struggled with flat or crumbly gluten free biscuits before, you are in the right place. I will walk you through everything, including the folding method, the best gluten free flours, and what to avoid so your dough works with you instead of against you.
Get your oven preheating and keep your butter cold. We are about to transform your kitchen into a gluten free biscuit bakery you will want to revisit every weekend.
Gluten Free Biscuits Fluffiest Ever with 1 Secret
Equipment
- Large Mixing Bowl
- Pastry Cutter or Fork
- Biscuit Cutter or Glass Rim
- Parchment paper
- Baking Sheet or Cast Iron Skillet
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour use Pillsbury for best results
- 1 tbsp gluten-free baking powder
- 1 tsp salt
- 2 tbsp granulated sugar
- 1 tbsp additional gluten-free flour for dusting dough
- 1/2 tsp xanthan gum omit if already in flour
Wet Ingredients
- 1 cup buttermilk or dairy-free milk with lemon juice
- 1 large egg or Bob’s Red Mill egg replacer
Fat
- 6 tbsp unsalted butter very cold, or vegan butter alternative
Instructions
- Preheat oven to 450°F. Line a baking sheet or skillet with parchment paper or lightly grease it.
- In a large bowl, whisk together gluten free flour, baking powder, salt, sugar, and xanthan gum if needed.
- Cut the cold butter into small cubes and chill for 10 minutes. Add to the dry ingredients and cut in using a pastry cutter or fork until the mixture resembles small peas.
- In a small bowl, whisk the egg into the buttermilk. Pour into the flour mixture and stir just until combined. Dough should be sticky and shaggy.
- Dust parchment with 1 tablespoon of flour. Transfer dough to parchment and sprinkle the top with a bit more flour. Gently fold dough in half, then again once more to create layers.
- Shape dough into a round about 7 inches wide and 1 inch thick. Do not roll out.
- Cut out biscuits using a 2-inch cutter or the rim of a glass. Press straight down without twisting. Reform scraps and cut remaining biscuits.
- Arrange biscuits on prepared baking surface. Bake at 450°F for 15 to 20 minutes or until golden on top.
- Remove from oven and brush tops with melted butter if desired. Serve warm.
Notes
Keep the Flavor Going: More Recipes You’ll Love
Sausage Gravy Breakfast Tater Tot Casserole That Stuns in 30 Minutes
English Muffin Breakfast Pizza Loved by 1000s
Or go to my Pinterest.
Why You’ll Love This Recipe “Gluten Free Biscuits”
These gluten free biscuits are more than just a recipe. They are a game-changer for anyone who thought going gluten free meant giving up comfort and tradition. Whether you are baking for your family, serving guests, or treating yourself on a quiet morning, this recipe delivers on flavor, texture, and ease.
• Quick and easy to make with clear, simple steps
• Uses basic pantry staples with gluten free alternatives
• Creates fluffy, tall biscuits that are soft on the inside and golden on the outside
• Versatile enough for breakfast, brunch, or a savory dinner side
• Can be made dairy free and egg free without sacrificing texture
• The folding method gives them layers similar to traditional southern biscuits
• Make-ahead and freezer-friendly for busy mornings
Unlike many gluten free versions that fall flat or crumble, these biscuits hold together beautifully. The cold butter technique creates light steam pockets for flakiness, and the dough can be customized to suit any dietary need. With my step-by-step instructions and personal tips, you can count on consistent results every time.
Whether you’re pairing them with jam, gravy, or just a pat of butter, these biscuits bring back the joy of real, homemade baking.
Ingredients Needed of Gluten Free Biscuits
Here is everything you will need to make these buttery, tender gluten free biscuits. I have grouped the ingredients by purpose and added helpful notes so you can get the best texture and flavor possible.
For the Dry Mix
• 2 cups gluten free all-purpose flour – I recommend Pillsbury gluten free. It produces soft, fluffy biscuits. If you are using Bob’s Red Mill, King Arthur, or Pamela’s, which contain sorghum flour, you may need to increase the flour to 2 and 1/2 cups
• 1 tablespoon gluten free baking powder – this gives the biscuits a nice lift
• 1 teaspoon salt – helps enhance the flavor
• 2 tablespoons granulated sugar – adds a subtle sweetness that balances the savory ingredients
• 1 tablespoon gluten free all-purpose flour – reserved for dusting the dough
• 1/2 teaspoon xanthan gum – omit if your flour blend already contains it
For the Liquid Mix
• 1 cup buttermilk – to make your own, add 1 tablespoon of lemon juice or white vinegar to cold milk and let it rest for 5 to 10 minutes in the refrigerator. For a dairy free version, use almond, cashew, or coconut milk with vinegar added
• 1 large egg – helps bind the dough. For an egg free option, use Bob’s Red Mill Egg Replacer
For the Fat
• 6 tablespoons unsalted butter – cut into cubes and chilled. For dairy free or vegan baking, use Earth Balance, Smart Balance, or shortening
Chef Andrew’s Tip:
Always use the spoon and level method to measure flour. Avoid scooping directly from the bag, which compacts the flour and leads to dense biscuits.
How to Make Gluten Free Biscuits
Follow these step-by-step instructions to create gluten free biscuits with a tender crumb and golden top. Make sure your ingredients, especially the butter and buttermilk, are very cold before you begin.
Step 1: Preheat the oven
Preheat your oven to 450°F so it is hot and ready once your biscuits are shaped.
Step 2: Combine the dry ingredients
In a large mixing bowl, whisk together the gluten free flour, baking powder, salt, sugar, xanthan gum (if needed), and one tablespoon of additional flour. This ensures even distribution and prevents clumps.
Step 3: Prepare the butter and buttermilk
Cut the butter into small cubes and place it in the freezer for 10 minutes. While waiting, prepare the buttermilk if you have not already. Combine one cup of milk with one tablespoon of white vinegar or lemon juice and let it chill in the refrigerator.
Step 4: Cut in the cold butter
Using a pastry cutter or a fork, cut the chilled butter into the flour mixture until it resembles small peas. This step creates air pockets for flakiness.
Step 5: Add buttermilk and egg
Whisk the egg into the buttermilk. Pour the mixture into the flour bowl and stir gently until a sticky dough forms. Do not overmix. The dough should be soft and slightly tacky.
Step 6: Prepare the dough surface
Sprinkle one tablespoon of gluten free flour onto a large piece of parchment paper. Transfer the dough onto the floured paper.
Step 7: Fold the dough for layers
Dust the top of the dough with another tablespoon of flour. Gently fold the dough in half, then fold it over itself a second time. This creates natural layers for fluffy biscuits.
Step 8: Shape the dough
Using your hands, press the dough into a round shape about 7 inches wide and 1 inch thick. Avoid pressing too flat, which can lead to dense biscuits.
Step 9: Cut the biscuits
Use a 2-inch biscuit cutter, a glass rim, or a mason jar lid to cut the biscuits. Press straight down without twisting. Reform the scraps to cut additional biscuits.
Step 10: Arrange and bake
Place the biscuits on a greased cast iron skillet or baking sheet. You should have about 12 biscuits. Bake at 450°F for 15 to 20 minutes. Check at the 15-minute mark. The tops should be golden brown.
Step 11: Serve warm
Brush the tops with melted butter for a glossy finish. Serve warm and enjoy.
Serving and Storage Tips of Gluten Free Biscuits
Serving Suggestions
These gluten free biscuits are best enjoyed warm, fresh from the oven. For a classic breakfast, serve them with butter and jam or drizzle with honey. They also pair beautifully with sausage gravy, scrambled eggs, or a fresh fruit compote.
For brunch or dinner, try using them as a base for biscuit sandwiches. Slice one open and fill with bacon, egg, and cheese or roasted vegetables and avocado. The light, flaky texture holds up well to savory fillings.
Brushing the tops with melted butter just after baking adds a rich, glossy finish that enhances both flavor and appearance.
Storage Instructions
Allow biscuits to cool completely before storing. Place them in an airtight container lined with a paper towel to help absorb moisture. Store at room temperature for up to two days, or refrigerate for up to five days.
Reheating Options
To revive the fresh-baked texture, reheat biscuits in the oven at 300°F for 5 to 7 minutes. You can also microwave individual biscuits for 15 to 20 seconds, though the texture may soften slightly.
Freezing Instructions
These biscuits freeze well. Arrange them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. Reheat from frozen in a 350°F oven for 10 to 12 minutes.
Helpful Notes of Gluten Free Biscuits
Flour Matters
Not all gluten free flour blends behave the same way. I personally prefer Pillsbury gluten free all-purpose flour for this recipe because it yields the fluffiest and most consistent results. If using blends like Bob’s Red Mill, King Arthur, or Pamela’s, which contain sorghum flour, increase the flour to 2 and 1/2 cups and expect a slightly wetter dough.
Measuring Tip
Always use the spoon and level method when measuring flour. Scoop the flour into the measuring cup using a spoon, then level it off with a knife. Avoid scooping directly from the bag, which compacts the flour and throws off your ratio, leading to dense biscuits.
Cold Ingredients Are Key
Cold butter and buttermilk are essential to creating steam pockets that give your biscuits height and flakiness. Freeze your butter for 10 minutes and chill your buttermilk before combining.
Avoid Overmixing
Mix the dough just until it comes together. Overworking it will activate the starches and create tough, heavy biscuits. The dough should feel shaggy and slightly sticky, not smooth.
Don’t Twist the Cutter
When cutting the biscuits, press straight down. Twisting the cutter seals the edges and prevents a clean rise.
Make it Dairy-Free or Egg-Free
For a dairy-free version, use almond, cashew, or coconut milk with lemon juice or vinegar to make buttermilk, and substitute butter with a plant-based option like Earth Balance. To make it egg-free, use Bob’s Red Mill Egg Replacer with excellent results.
Freezer-Friendly Dough
You can freeze cut, unbaked biscuits on a tray. Once frozen, transfer to a sealed bag and bake directly from frozen, adding a couple of extra minutes to the bake time.
Conclusion of Gluten Free Biscuits
Gluten free baking can feel intimidating at first, but with the right method and ingredients, it becomes something truly enjoyable and rewarding. These gluten free biscuits are proof that you do not have to sacrifice flavor, texture, or simplicity just because you are avoiding gluten. They are tender on the inside, golden on the outside, and packed with buttery, comforting goodness.
Whether you are serving them for breakfast with jam, building a sandwich, or pairing them with gravy, this recipe is flexible enough to fit into any meal. The folding technique gives them height and flakiness, while the use of cold butter and just the right amount of mixing ensures a soft, melt-in-your-mouth crumb.
I developed this recipe with care so that anyone, regardless of experience, can enjoy baking biscuits that rise tall and taste incredible. You can trust this recipe to deliver every single time, whether you are baking for your family or a special occasion.
If you tried this recipe, I would love to hear from you. Leave a comment below and rate the recipe with stars so others can find it and feel confident trying it too.
And if you enjoyed it, don’t forget to share it with friends or save it on Pinterest or Facebook. It means the world to see these recipes come to life in your kitchen.
What variation did you try? Did you go dairy free, add herbs, or turn them into breakfast sandwiches? Let us know in the comments and inspire others with your twist.
Frequently Asked Questions (FAQ) of Gluten Free Biscuits
What are gluten free biscuits made of?
Gluten free biscuits are made using a blend of gluten free flour, baking powder, salt, sugar, cold butter or a dairy-free substitute, buttermilk or a dairy-free alternative, and sometimes xanthan gum. The flour blend replaces traditional wheat flour and provides structure, while the cold fat and liquid help create flakiness and tenderness.
Why didn’t my gluten free biscuits rise?
If your biscuits didn’t rise, the most common reasons include overmixed dough, expired baking powder, or cutting the biscuits too flat. Also, make sure your butter and buttermilk are very cold, and avoid twisting the cutter, which can seal the edges and prevent a good rise.
How to store gluten free biscuits?
Let the biscuits cool completely, then store them in an airtight container lined with a paper towel. Keep at room temperature for up to two days or in the refrigerator for up to five days. To reheat, use a low oven for best texture or microwave in short intervals.
Are gluten free biscuits healthy?
Gluten free biscuits can be a healthier option for those with celiac disease or gluten sensitivity. While they still contain fat and carbs like traditional biscuits, using quality ingredients and portion control makes them a great treat within a balanced diet. You can also make them dairy free and egg free for additional dietary needs.
Why is gluten important in biscuits?
Gluten provides structure, elasticity, and chewiness in baked goods. In traditional biscuits, it helps trap air and allows the dough to rise. In gluten free biscuits, the texture is created through a combination of flour blends, xanthan gum, and careful technique such as folding and using cold fat.
How to make a gluten free biscuit base?
To make a biscuit base, prepare the gluten free biscuit dough and press it evenly into a greased baking dish instead of cutting it into rounds. Bake until golden and firm. This is perfect for savory toppings, breakfast casserole bases, or pot pie crusts.