Tender, light, and flaky gluten free 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! Keep on reading to see why.
When we began eating gluten free 4 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 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!)
We tried many a biscuit recipe, and many a variation, before coming up with this one. There are a lot of gluten free biscuit recipes that are just like regular biscuit recipes and we just didn’t feel like they turned out quite the same.
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 Gluten Free Mama’s Almond Blend or 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 and Better Batter are fantastic flour blends for most recipes, their 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.
If you’re looking for other recipes you can make with Gluten Free Mama’s Almond Blend
, then you’ll LOVE these:
Gluten Free Soda Biscuits
Prep
Cook
Total
Yield 6 biscuits
Tender, light, and flaky gluten free biscuits have a secret ingredient that also makes this recipe unbelievably easy. 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 high quality gluten free flour (we use GF Mama's Almond Blend or Cup4Cup)
- 1 tsp xanthan gum (if using GF Mama's, omit if your flour contains xanthan gum)
- 1 T baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cream of tartar
- 1/3 cup club soda or unflavored, unsweetened, sparkling water
Instructions
- 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.
Notes
I strongly recommend Gluten Free Mama's Almond Flour blend or Cup4Cup for this recipe, we have tried many flours and these two work the best. I also recommend using real, salted butter and full fat sour cream
Courses gluten free bread
48 Comments
Leah @ Grain Changer
June 14, 2016 at 11:48 amThese 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
June 15, 2016 at 8:48 amRecipe 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
June 15, 2016 at 10:00 amThey sure do look perfect!! No one would ever know what they’re “missing”!
thereislifeafterwheat@gmail.com
June 15, 2016 at 10:16 amThanks Rebecca! And yes, we’ve served these to many a gluten-eater and they all agree!
Barbara
June 18, 2016 at 10:22 amThese 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
June 18, 2016 at 10:27 amHi 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
July 20, 2016 at 12:38 pmHi, 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
July 20, 2016 at 12:44 pmI just use room temp. Excited for you to try them!
Angie
December 24, 2016 at 7:12 amHi,
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
December 24, 2016 at 9:11 amI 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.
Nancy@Seasonsofjoy
May 7, 2017 at 4:38 pmI 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
May 9, 2017 at 9:43 amNancy 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
June 30, 2017 at 8:37 amHi 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
July 3, 2017 at 12:08 pmI’m glad you got to try them, and I’m so happy they turned out nicely without the rice! Thanks Cindy! -Celeste
Marci
September 3, 2017 at 6:24 pmFabulous 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
September 4, 2017 at 9:31 amGreat ideas Marci, thanks for sharing! I’m so glad you enjoyed the biscuits. -Celeste
Cheri
October 24, 2017 at 11:57 amThanks. Celeste for helping me out. I’d feel lost without some recipes.
thereislifeafterwheat@gmail.com
October 27, 2017 at 9:03 amI’m so happy to help Cheri! Hope you enjoy the recipes. -Celeste
Maria
February 21, 2018 at 2:18 amSo, 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
February 21, 2018 at 11:47 amHi 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
February 22, 2018 at 3:00 amThanks for the prompt response. Will try them this way and let you know how they come out.
Cinnamon Flowers
May 31, 2018 at 4:54 pmFollowed the directions exactly and got perfect fluffy biscuits. Fantastic recipe! Thanks so much:)
Brittnee R Pankey
August 26, 2018 at 10:54 amI 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
August 28, 2018 at 11:25 amThanks 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
September 4, 2018 at 4:36 pmI 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
September 5, 2018 at 10:42 amSharon 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
September 5, 2018 at 3:56 pmHere’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
September 5, 2018 at 9:15 amI 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
September 5, 2018 at 10:41 amI 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.
Deborah Sullivan
November 20, 2018 at 10:30 pmThose 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
November 21, 2018 at 1:38 pmThanks Deborah, so glad you enjoyed them!
Kim
December 15, 2018 at 4:18 pmI 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
December 16, 2018 at 9:41 pmHi 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
December 17, 2018 at 5:00 amYou 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
December 17, 2018 at 8:41 amNot 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
January 7, 2019 at 5:24 pmCan 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
January 7, 2019 at 9:02 pmAbsolutely 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
January 9, 2019 at 12:54 pmCeleste
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
January 13, 2019 at 7:56 pmI 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
April 11, 2019 at 4:11 pmThese biscuits are amazing! My DH said they were the best he has ever had!
thereislifeafterwheat@gmail.com
April 12, 2019 at 8:48 pmThank you so much Karen, I’m so glad you enjoyed them!
Carrie K
April 22, 2019 at 11:34 amAbsolutely 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
April 22, 2019 at 1:56 pmWonderful Carrie, so glad everyone enjoyed them!!!
Jen
April 23, 2019 at 6:52 pmI 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
April 25, 2019 at 10:54 amI 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
April 29, 2019 at 6:33 amHi 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
December 21, 2019 at 7:18 amDo 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
December 22, 2019 at 11:07 amI don’t have that option, Something I will be working on adding next year 🙂