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!
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.
Just look at that buttery, flakey, biscuit. My mouth is watering!
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?
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 biscuits are very delicate and require just the right flour, so I strongly recommend using Gluten Free Mama’s Almond Blend, or one reader said that Cup4Cup works as well. 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:
*gluten-free *soy-free *oat-free *egg-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!
- 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
- Melt 1/3 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 3/4" thick.
- Fold in half to form a half circle, then in half again to form a triangular shape, and pat to 3/4" 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.
- Preheat oven to 425°.
- 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.
- 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.
I strongly recommend Mama's Almond Flour blend for this recipe. I also recommend using real, salted butter and full fat sour cream