Tender, light, and flaky gluten free baking powder biscuits have a secret ingredient that also makes this recipe unbelievably easy. They'll have everyone asking if they're "really" gluten free!
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Your search for the perfect gluten free biscuits is over. I know that sounds like a tall order, but I promise you these biscuits don't disappoint! They are fluffy and soft and rise beautifully.
When we began eating gluten free 6 years ago, I was making 2 batches of everything: one gluten free, and one with regular wheat flour (anyone been there, done that?) After a while I realized that just wouldn't work because it was time consuming and too hard to avoid cross contamination with wheat flour in the house.
We gave all our flour away to family and neighbors and set out to make recipes that even the gluten eating kids would love. This Gluten Free Baking Powder Biscuits recipe was perfected just before we made the switch, and the kids begged me to make these over the gluten-filled kind!
(looking for more biscuit recipes? Check out our new 4-Ingredient Easy Gluten Free Biscuits or Blueberry Biscuits
We tried many a biscuit recipe, and many a variation, before coming up with this one. There are a lot of gluten free versions that are just like regular biscuit recipes and we just didn't feel like they turned out quite the same. Enter this unique recipe for gluten free baking powder biscuits!
We were looking for a biscuit that, in addition to being gluten free, was also tender, light and flaky - without a gritty texture and dense structure.
The secret to making gluten free biscuits without a grainy texture is (shhh! don't tell) melting the butter. That means you whisk up the wet ingredients, add the dry, mix it all together with a fork, fold over a few times, cut, and bake. Easy peasy, right?
We know it's a baking chemistry no-no, but you've got to trust us on this one - it works! While the melted butter makes for a soft, non-gritty texture, the plain seltzer water lends a beautiful, high rise.
These biscuits are low maintenance, meaning you don't have to work nearly as hard for them as you should (bonus much???)
Here's another secret step: You'll notice the dough will still be fairly sticky, as you can see below. Keeping the dough sticky and coating it in flour keeps the gluten free biscuits soft and tender instead of hard and grainy. I use the same technique with my crescent rolls.
You might be asking, Which gluten free flours work well with this recipe? Well, we're glad you asked! 😉 Because Gluten free biscuits are very delicate and require just the right flour, We strongly recommend using Cup4Cup.
We realize you may or may not have these in your pantry, but it's worth the extra effort and cost of keeping a bag on hand for those times when you want a truly good gluten free biscuit!
While GF Jules is a fantastic flour blends for most recipes, its higher starch content doesn't work well in this recipe. We have also tested this recipe with Bob's Red Mill and Grandpa's Kitchen, and while we also love these and use them in other recipes, they don't work with this particular recipe.
Better Batter brand will work if you need a dairy-free option, and King Arthur Measure for Measure is an OK sub, although I recommend reducing the flour by a few tablespoons.
Gluten Free Baking Powder Biscuits
Ingredients
Equipment
Method
- Preheat oven to 425°.
- Melt ⅓ cup butter in a medium bowl in the microwave. Begin with 10 seconds, remove and stir. Butter should be barely melted.
- Whisk sour cream and sugar into melted butter until smooth.
- Add flour, baking powder, baking soda, salt and cream of tartar and stir with a fork until mixture resembles coarse crumbs.
- Add sparkling water and stir until mixture comes together. It should be fairly sticky.
- Lightly flour counter top with about 2 tablespoons more flour mix and turn dough onto counter, turning to fully coat. Be careful not to mix the flour into the dough.
- Flatten with your hands into a circle about ¾" thick.
- Fold in half to form a half circle, then in half again to form a triangular shape, and pat to ¾" thickness again.
- Repeat the last step. This folding is what creates the flaky, layered effect.
- Cut into circles with biscuit cutter or large cup and arrange in a round cake pan so the biscuits are so close they are almost touching.
- Bake biscuits for 7-10 minutes. Remove biscuits just as edges begin to turn a golden brown and be sure not to overcook or they won't turn out so flaky and soft.
- These are best served warm. Store any leftovers (if you happen to have any!) in a sealed bag at room temp for up to 2 days.
- You can also freeze. To reheat, wrap in foil and place in 300° oven about 5-10 minutes, or microwave individual biscuits about 25 seconds on 50% power.
- Feel free to double this recipe if you would like more biscuits.
Leah @ Grain Changer says
These look SO PERFECT! And I can't believe you were able to get that flakey texture using melted butter. These really are miracle biscuits! I've been craving biscuits this whole pregnancy and haven't gotten around to making a batch yet, but that is going to change ASAP!
Christine @ Gluten-Free-Bread says
Recipe looks great - one thing that catches my eye is the fact that there is very little added sugar. Yay! We are a biscuit loving family too, so these will be a delicious new treat.
Thanks!
Rebecca @ Strength and Sunshine says
They sure do look perfect!! No one would ever know what they're "missing"!
thereislifeafterwheat@gmail.com says
Thanks Rebecca! And yes, we've served these to many a gluten-eater and they all agree!
Barbara says
These really do look good, Celeste. I'm definitely pinning these. One question. Which flour would be your second choice? My daughter seems to be allergic to almonds and I'd really like to try these. 🙁 Thanks.
thereislifeafterwheat@gmail.com says
Hi Barbara! Thats tricky, but I would try Cup4Cup. Please let me know if that works so I can pass it on to other readers who have nut allergies. Thanks for stopping by!
Lynn says
Hi, I know in pie crusts, etc to use ice cold water. Do you use/recommend using cold soda water? Can't wait to make these, thanks!
thereislifeafterwheat@gmail.com says
I just use room temp. Excited for you to try them!
Angie says
Hi,
We'd love to try making these for tomorrow and were wondering if coconut cream might work for the sour cream? We use it in dips and things like that were we are converting from sourcream to dairy free but I wasn't sure if it would work in this.
thereislifeafterwheat@gmail.com says
I think that's a great idea, Angie! I've never tried it so can't guarantee anything, but please let me know how it turns out and I'm anxious to give it a show next time I make these.
Heather says
I have NEVER left a recipe on a blog ever. And I cook multiple times a day for a household of 6. I have tried probably 20+ GF biscuit recipes the last 4 years and THIS….. this is literally the best recipe ever. Like bar none to any other one. Even my GF hating husband said “I’d eat these all day long” 😳😳. Well done!!! I will be printing this and keeping it forever! I do however wish their was a sour cream alternative as I’d love to be dairy free (minus the butter) .
thereislifeafterwheat@gmail.com says
Yay! Thanks so much for coming back to leave a comment, I'm so glad you and your husband are enjoying the biscuits! I do have a dairy free option for my 4-ingredient gf biscuit recipe that is super easy and I think you'll love it just as much. You can find it here: https://thereislifeafterwheat.com/2018/08/easy-gluten-free-biscuits-dairy-free-option/
Nancy@Seasonsofjoy says
I used Cup 4 Cup flour, and so I didn't add xanthan gum (it's already in there). These are DIVINE! I love the sizzle when you add the club soda! The dough works so well, and I did the folding on floured parchment paper, which made it easier, using the paper to lift it. Thank you for this deliciousness! I'm in heaven! Nobody would know they are gluten-free. Nancy
thereislifeafterwheat@gmail.com says
Nancy I'm so glad you loved it! Thank you for the tips, I don't think I've tried it with Cup4Cup yet so I am happy to know that this flour works as well! Happy baking! ~Celeste
Cindy H says
Hi Celeste. I finally got around to making your biscuits. Sooo yummy. Honestly, I can't remember what gluten filled biscuits were like but these were so good! I used a homemade gf flour mix since I'm allergic to rice. I'm can't remember where I got the recipe though. It's millet, sorghum, white buckwheat, teff, and tapioca starch. They were on the darker side with the teff flour and I think it gave them a really good flavor. I've ordered some white teff so will see what that does to it. But regardless, they were tasty! Thank you for the recipe.
thereislifeafterwheat@gmail.com says
I'm glad you got to try them, and I'm so happy they turned out nicely without the rice! Thanks Cindy! -Celeste
Daisy says
Can you let me know the combination you use I been look every where for recipes without rice flour my email if allowed redrose12391@gmail.com
Marci says
Fabulous recipe! I love how unfussy it is, that's the thing I hate the most about biscuits. I didn't have the almond blend, but I used 1 1/4 c. King Arthur gf blend and 1/4 c. Wellbee's almond flour. I also added 1/2 tsp of psyllium in addition to the xanthan& used Greek yogurt instead of the sour cream. I hate rolling out and cutting the biscuits so I always form the dough into a rectangle & use a knife to cut it into 6 equal pieces. So much easier. Thanks again for a great recipe!
thereislifeafterwheat@gmail.com says
Great ideas Marci, thanks for sharing! I'm so glad you enjoyed the biscuits. -Celeste
Cheri says
Thanks. Celeste for helping me out. I'd feel lost without some recipes.
thereislifeafterwheat@gmail.com says
I'm so happy to help Cheri! Hope you enjoy the recipes. -Celeste
Maria says
So, using your flour recipe wouldn´t work? I live in Spain and can't get any of the flours you mentioned. Not even something similar to that.
thereislifeafterwheat@gmail.com says
Hi Maria, glad you joined us all the way from Spain! My flour mix recipe is too dense for these biscuits...I wish I knew what was available there. You could try using my mix but reducing it by 1/4-1/2 cup and baking as drop biscuits so they have extra moisture. Please let me know! I'll try that out next time I make them as well. -Celeste
Maria says
Thanks for the prompt response. Will try them this way and let you know how they come out.
RM says
I tried gluten free biscuits. The ugh! Grainy bitter and glob of gluelike on the tonge
thereislifeafterwheat@gmail.com says
Did you use this recipe? And what flour mix did you use?
Cinnamon Flowers says
Followed the directions exactly and got perfect fluffy biscuits. Fantastic recipe! Thanks so much:)
Brittnee R Pankey says
I had terrible results with Better Batter. The inside stayed doughy despite baking them for almost 3x the suggested time. I'd like to try the flours you suggested but they are expensive. I'll keep trying.
thereislifeafterwheat@gmail.com says
Thanks for the info Brittnee! Better Batter is similar to GF Jules, which also doesn't work with this recipe. I have tried so many flours with biscuits and have found that spending a little extra to keep a flour on hand that will yield perfect gf biscuits is soooo worth it! Cup4Cup is my fav. Hope you get to enjoy some soon! -Celeste
Sharon Gray says
I tried this recipe and it worked very well. The biscuits were light and flaky and tasted so good. I used my own flour blend as I am diabetic and the rice flours send my blood glucose to the moon. My blend uses teff flour, oat flour, blanched almond flour, almond meal, tapioca flour (starch), and corn starch and I add the xanthan gum when blending. I use this as a cup for cup flour and it works well. The biscuits have more the look of whole wheat flour, but are still light and flaky.
I am willing to share the flour blend with others. My husband is wheat intolerant and I am diabetic, makes for a fun time when baking.
thereislifeafterwheat@gmail.com says
Sharon thank you for sharing! I'm sure that is tricky to meet both of your needs, and I LOVE that you're still in the kitchen making things work. If you don't mind sharing the amounts for your flour blend in another comment, I'm sure there are others who would benefit from it. Thanks! -Celeste
Sharon Gray says
Here's the blend.
Sharon's Gluten Free Flour Mix
Makes 5 cups
Ingredients
• 1 C teff flour
• 1 C oat flour
• 1 C almond flour (blanched)
• 3/4 C almond meal
• 1 C tapioca flour/starch
• 1/4 C cornstarch
• 3 1/2 tsp. xantham gum
Instructions
1. Combine all ingredients together and make sure they are mixed well. Store in an airtight container and use as flour in any baking recipe.
**** Just a note that biscuits made with this flour will have more the texture and look of a whole wheat flour.
***** Another note: calories in one biscuit using this flour in this recipe = 270 Well worth it IMO
Julie says
I am so excited to try this, has anyone used Namaste GF Flour? How do you think it will work? That's all I have on hand right now
thereislifeafterwheat@gmail.com says
I haven't tried Namaste with this recipe, I think it might be too heavy of a flour. If you decide to try it, I suggest using 1/4 cup less flour to start and adding more if needed as Namaste tends to soak up more moisture.
Elvira Warkentin says
I used Namaste flour and the dough was too dry. I beat up one egg and added it, but still too dry. I added a second egg. They turned out fantastic! As good as ones with gluten. I have been so hungry for biscuits - found the recipe! Next time I’ll add some shredded cheese! Thanks!
Deborah Sullivan says
Those biscuits are marvelous. They taste the same as the gluten-filled ones I remember my mom making. For those who are making them for the first time, I suggest you cut into the dough when the thickness of the dough is thicker than you think it should be. They won't rise enough (or at all, really) during the baking process, so the thickness you want your biscuits to be will be the thickness of the dough you're cutting into.
thereislifeafterwheat@gmail.com says
Thanks Deborah, so glad you enjoyed them!
Kim says
I would like to try them but I also need to make them dairy free. Does anyone have experience using earth balance as butter replacement? What do you use as sour cream replacement?
thereislifeafterwheat@gmail.com says
Hi Kim! I have another gluten free biscuit recipe that is super easy and has a dairy free option that uses coconut cream. I think you'll love it! Here's the link to the recipe: https://thereislifeafterwheat.com/2018/08/easy-gluten-free-biscuits-dairy-free-option/
Kim says
You just made my day! Thank you for the link. I will try them and add them to my Christmas meal plan. My children will be so excited! You recommend the Cup4Cup flour for the dairy free option as well. I will have to find that since our stores seems to stop carrying it.
thereislifeafterwheat@gmail.com says
Not Cup4Cup, it has dairy. See if you can find Better Batter in time for Christmas, that yields the BEST results and you should be able to get it on Amazon if you have Prime. If you can't get a hold of some, you can use King Arthur GF flour but swap 1/4 cup of flour for tapioca starch or corn starch.
patty says
Can this recipe be used as drop biscuits to top a chicken pot pie? Have you used butter milk instead of sour cream. This is the recipe I wanted to use the drop biscuit on.
https://www.today.com/recipes/melissa-clark-s-chicken-pot-pie-casserole-recipe-t137485
thereislifeafterwheat@gmail.com says
Absolutely Patty, great idea! I have never tried using buttermilk, and don't think it will have the same results as sour cream has a thicker consistency. -Celeste
patty smith says
Celeste
I was worried about the bake time for the biscuits. The pot pie recipe bakes for 35- 45 min. at 375 temp. Your biscuit recipe bakes at 425 temp for 7-10 min. and is noted not to over bake. I was going to try the drop biscuit method that is in the pot pie recipe- I like how they spread to cover the whole pie filling.
What do you think how the difference in the oven temp would effect the biscuits ? ooo you should try a pot pie with a biscuit topping and see what you would come up with..Hmmm
Thanks for your comments & advice - patty
thereislifeafterwheat@gmail.com says
I think it will work OK since they will be on top of the filling. I would make sure your oven is on the middle rack, or the one right below the middle and keep an eye on it. If the biscuits start to brown, you can cover with foil until everything is done. I'm excited to see how they turn out! -Celeste
Karen says
These biscuits are amazing! My DH said they were the best he has ever had!
thereislifeafterwheat@gmail.com says
Thank you so much Karen, I'm so glad you enjoyed them!
Carrie K says
Absolutely amazing. I made the biscuits and gravy for our church Easter Brunch. We have a group of members who always miss out on biscuits and gravy, but not this year. Received rave reviews and several have asked for the recipe. Thank you SO much, I was so happy to be able to make sure they enjoyed every bit of our celebration brunch. I made the biscuits the day before an then warmed them up slowly in a warming oven. The gravy I just served in a crock pot. So easy. I'll be checking out your other recipes for our next potluck.
thereislifeafterwheat@gmail.com says
Wonderful Carrie, so glad everyone enjoyed them!!!
Jen says
I was wondering if there would be any adjustments for High Altitude (7500 feet)?
Also a flour blend that does not contain Potato (I cannot consume nightshades)
I have tried this recipe twice with a homemade blend, and the flavor is terrific,
but I am not getting the fluffiness and rise that shows in your pictures.
Thanks!
Jen says
I was wondering if you have any high altitude suggestions (7,500 ft) and also a flour mix suggestion that does not have nightshades (potato starch) for this recipe. I have made it twice, and the flavor is great, but I am not getting the rise in the biscuits as shown in the picture.
Thanks!
thereislifeafterwheat@gmail.com says
Hi Jen! I'm at 5,000 feet, so you might need to make a few tweaks. You can try adding 1-4 tablespoons of cream and increasing oven temp by 25 degrees. I haven't tested this recipe using a flour blend that doesn't have potato starch, those are so hard to find! If you have one you like, you can try it with these tweaks. If you still aren't getting the rise you want, try substituting 1/4 cup of the flour called for in the recipe for 1/4 cup tapioca starch. Best of luck! -Celeste
Karen says
Do you have the option of listing your recipes by weight rather than volume only? I've looked for that option, but I may be missing it. Since each gluten free flour behaves differently, which you articulate, I think gluten free baked goods turn out even better with weight measurement. Thanks for your recipes -- they are tasty!
thereislifeafterwheat@gmail.com says
I don't have that option, Something I will be working on adding next year 🙂
mary says
i tried these with robin hood gluten free flour and i had to use twice the amount of water and the result was very crumbly grainy , not that good to be honet
thereislifeafterwheat@gmail.com says
So sorry it didn't turn out for you! I haven't used Robin Hood flour, but I would suggest trying it again with Cup4Cup or Better Batter.
paula says
Has anyone tried this recipe with ATK flour blend from Americas's Test Kitchen? My granddaughter is gluten free and also lactose free so with lactose free sour cream this would be awesome to try.
Francine says
The baking powder biscuits look really good. I can't use Better Batter or Cup4Cup, they both have Xanthan Gum in them, I have tried Guar Gum , it works for me. I have an Corn and dairy intolerance.
If anyone has suggestions? I am open to try.
Jan T says
I confess I didn't read all the comments, so I hope I'm not asking a question already asked. I am seeking recipes for gluten free that are just for one or two servings. This one looks like it would divide down. Please give some thought to providing this once in a while. So many of us are alone in our gluten free journey and end up passing up these great looking recipes because it's just too much for us to eat. Surely not everyone avoiding wheat has 4 people eager to eat them and we won't even talk about the cost, or the higher carb content.
thereislifeafterwheat@gmail.com says
Thanks for the feedback Jan! This recipe is actually quite small, and you can absolutely half it if you would like. The biscuits also freeze well, as do all of my bread recipes. Hope that helps.
Gina says
Hi,
These look delightful! Coud I drop them in stew for dumplings or would they fall aparrt?
thereislifeafterwheat@gmail.com says
I think that would work!
Gina D from Texas says
Which of your gf biscuit recipes do you like the best - baking powder or no dairy?
thereislifeafterwheat@gmail.com says
I am assuming you mean the baking powder biscuits or the easy 4-ingredient biscuits, and my preference is the 4-ingredient because they are sooo easy and super fluffy! That recipe is my go-to and while I usually make the recipe with cream, the dairy free subs work super well.
Carol says
Ok don’t have the water you talk about please give an alternative before I ruin my entire recipe. chicken tonight carol
thereislifeafterwheat@gmail.com says
Sorry Carol, there really isn't an alternative to the sparkling water.
Krystal says
15 years I have been looking for a biscuit recipe that was not like a hockey puck or gooey on inside! Finally....thank you so much for this recipe! My family loved them!!!
Celeste Noland says
Yay!! So happy you're all enjoying them.
JJ says
Reading the comments it seems like there was an older version that used almond flour.
What was that version? We can't use cup for cup because of the dairy and I saw you noted that better batter didn't work for this one.
Celeste Noland says
I haven't used almond flour ever in this recipe. Better Batter should work in this one.
Justine Melman says
Just tried these with King Arthur Measure for Measure. I used 1 1/4 cups. These didn’t work out like the photos at all. The baking powder and baking soda were brand new. And I used full fat butter and cream. They didn’t rise very much. I made square one and got nine out of the recipe having patted it to 3/4 of an inch after 2 full folds. I don’t know why this didn’t work.
Celeste Noland says
I recommend trying with Cup4Cup or even Bob's Red Mill.