Save This Recipe!

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!

This post contains affiliate links, so please see full disclosure.

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.

Save This Recipe!