Gluten Free Soda Biscuits

These tender, light, and flaky biscuits have a secret ingredient that makes them softer and easier. They'll have everyone asking if they're "really" gluten free!


These tender, light, and flaky biscuits have a secret ingredient that makes them softer and easier. They’ll have everyone asking if they’re “really” gluten free!

Gluten Free Biscuits

Your search for the perfect gluten free biscuit is over. I know that sounds like a tall order, but I promise you these biscuits don’t disappoint! Keep on reading to see why. 

When we began eating gluten free about 4 years ago,  I was making 2 batches of everything: one gluten free, and one with regular wheat flour (anyone been there, done that?). After about a year I realized that just wouldn’t work. It was too time consuming with 3 kids hanging on me while I baked, and it was just too hard to avoid cross contamination with wheat flour in the house. So we gave all our flour away to family and neighbors and set out to make recipes that even the gluten eating kids would love. I perfected this recipe just before we made the switch, and my kids begged me to make these over the gluten-filled kind. We never have leftovers because everyone’s back for seconds, and now that our kids are a little older and we have four of them (geez it’s hard feeding a family of 6!) I often make a double batch.

Gluten Free Biscuits

Just look at that buttery, flakey, biscuit. My mouth is watering!

These tender, light, and flaky biscuits have a secret ingredient that makes them softer and easier. They'll have everyone asking if they're "really" gluten free!

One more thing. These biscuits are low maintenance, meaning  you don’t have to work nearly as hard for them as you should (bonus much???)

If I were to ask you what is your least favorite part of biscuit making, what would you say? I’m going to take a guess and say that cutting in the butter just isn’t your cup o’ tea. No worries, I’m the same way! It’s just one extra step that I’ve always wished could be eliminated. Well, I have great news! The secret to a non-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?

Gluten Free Soda Biscuits

Here’s the secret: You’ll notice that the dough will still be fairly sticky, as you can see  below. Keeping the dough sticky and coating it in flour instead of mixing it in keeps the gluten free biscuits soft and tender instead of hard and grainy. You’ll notice I use the same technique with my crescent rolls.

Gluten Free Soda Biscuits

Gluten free biscuits are very delicate and require just the right flour, so I strongly recommend using Gluten Free Mama’s Almond Blend for this recipe. I’ve tried a few flours, and Gluten Free Mama’s always turns out the lightest and flakiest. The higher starch content in gfJules and Better Batter don’t work well with this recipe (although they’re a favorite of mine for many other recipes).

*This post contains affiliate links. If you purchase something through these links, I will receive compensation. As always, I only link to products that we use and love and therefore think you will love, too!

If you’re looking for other recipes you can make with Gluten Free Mama’s Almond Blend:

Diner Pancakes

Coca Cola Cupcakes

*gluten-free *soy-free *oat-free *egg-free

Gluten Free Soda Biscuits

Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 25 minutes

Yield: 6 biscuits

These tender, light, and flaky biscuits have a secret ingredient that makes them softer and easier. They'll have everyone asking if they're "really" gluten free!

Ingredients

  • 1/3 cup butter
  • 1/3 cup sour cream
  • 1/2 T sugar
  • 1 1/2 cups Mama's Almond Blend gluten-free flour
  • 1 tsp xanthan gum
  • 1 T baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cream of tartar
  • 1/3 cup club soda or unflavored, unsweetened, sparkling water

Instructions

  1. Melt 1/3 cup butter in a medium bowl in the microwave. Begin with 10 seconds, remove and stir. Butter should be barely melted.
  2. Whisk sour cream and sugar into melted butter until smooth.
  3. Add flour, baking powder, baking soda, salt and cream of tartar and stir with a fork until mixture resembles coarse crumbs.
  4. Add sparkling water and stir until mixture comes together. It should be fairly sticky.
  5. 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.
  6. Flatten with your hands into a circle about 3/4" thick.
  7. Fold in half to form a half circle, then in half again to form a triangular shape, and pat to 3/4" thickness again.
  8. Repeat the last step. This folding is what creates the flaky, layered effect.
  9. 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.
  10. Preheat oven to 425°.
  11. When oven is preheated, 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. Pry biscuit in half horizontally with a fork to see if it's done.
  12. 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. I've also made a double batch and wrapped half the cooled biscuits in foil to store in the freezer.

Notes

I strongly recommend Mama's Almond Flour blend for this recipe. I also recommend using real, salted butter and full fat sour cream

https://thereislifeafterwheat.com/2016/06/gluten-free-soda-biscuits/

These tender, light, and flaky biscuits have a secret ingredient that makes them softer and easier. They’ll have everyone asking if they’re “really” gluten free!

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10 Comments

  1. 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!

    1. Thanks Rebecca! And yes, we’ve served these to many a gluten-eater and they all agree!

  2. 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.

    1. 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!

  3. 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!

  4. 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.

    1. 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.

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