This easy Gluten Free Biscuits recipe is perfectly light, fluffy, and ridiculously easy to make! You’ll love this simple recipe with 4 ingredients and only 5 minutes of prep time.
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Are you looking for a light, fluffy, and EASY gluten free biscuits recipe – one that isn’t hard or dense or grainy? Well, we spent years developing this recipe, and we know you’re going to love it!
Our original recipe for Biscuits is a regular in our house, but we knew that you would love a ridiculously simple and easy version too!
Because gluten free flours behave differently than regular wheat flour, we’ve made a few tweaks to the recipe and tested it with several different flours to ensure your success.
You might have a few questions, especially if you’re new to gluten free baking.
WHICH FLOURS WORK WELL FOR GLUTEN FREE BISCUITS?
Not all gluten free flours are created equal. We have many favorites (see our list here) and those favorites depend on what we’re baking! We know a lot of you are searching for one inexpensive flour blend that will work with every recipe, but we have yet to find that special blend 😉
Our opinion is that it is absolutely worth it to keep a package of one particular flour mix on hand so that we can enjoy incredibly tender, flaky and EASY gluten free biscuits on occasion.
We have tested this recipe with Cup4Cup, Grandpa’s Kitchen, Better Batter, King Arthur All Purpose Gluten Free Blend, and Bob’s Red Mill 1:1. Cup4Cup yielded the best results with Better Batter coming in at a close second. The biscuits pictured in this post were made using Cup4Cup flour blend.
Although we like these blends for other recipes, Grandpa’s Kitchen and Bob’s Red Mill 1:1 do not work well for this particular recipe. The King Arthur Flour Blend worked OK, we just preferred the texture and taste of Cup4Cup which yielded a higher rise and an incredibly light and tender inside. Keep in mind that if you use King Arthur, you’ll need to add 1/4 tsp xanthan gum per cup of flour used in the recipe.
CAN I MAKE THESE EASY GLUTEN FREE BISCUITS DAIRY FREE?
Yes. We tried a few alternatives to cream and coconut cream yielded the best results. To make these easy gluten free biscuits dairy free as well, you’ll need to use a dairy free flour blend. This means you can’t use Cup4Cup, so our recommendation is Better Batter. You can also use either King Arthur All Purpose Gluten Free Flour or Gluten Free Mama’s Almond Flour Blend, but you’ll get the best results with Better Batter.
In summary, to make this recipe dairy free: Substitute the cream for 2/3 cup coconut cream. You’ll need to plan ahead and put a can of coconut cream or coconut milk into your fridge the day before.
When you’re ready to bake the biscuits, open the can and scrape the solid cream from the top. Warm slightly in a pan or the microwave – just enough to liquefy it. Continue to make the recipe as written, using a gf flour that is also dairy free.
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DO I HAVE TO SHAPE THE BISCUITS?
Nope! You can use a 2 T cookie scoop (we love this one) or even a spoon to scoop the biscuit dough right onto your baking sheet. If you want a layered biscuit as pictured above then layer, pat, and cut out the dough. We almost always use the layer and cut method because they’re SO pretty!
IS THE DOUGH SUPPOSED TO BE THIS STICKY?
Yes! Gluten free baked goods absorb more moisture than ‘regular’ baked goods. Keeping the dough a bit wet means light and fluffy gluten free biscuits with no gritty texture. Yay!
From our kitchen to yours, we hope you get to enjoy these delicious and EASY gluten free biscuits recipe soon! Let us know if you have any questions, and ENJOY!
These biscuits are so versatile and taste great as a side to just about any meal. Try using them alongside my sausage gravy recipe to make gluten free biscuits and gravy, as a companion to my easy Instant Pot Cauliflower Soup, or serve alongside this creamy dairy-free tuscan chicken from my friend Allergy Awesomeness.
We would love to see what you create! Snap a photo and tag @LifeAfterWheat on social media!
Easy Gluten Free Biscuits (dairy free option)
These easy gluten free biscuits are perfectly fluffy, tender, and light and are SO EASY to make with just 4 ingredients!
Ingredients
- 1 cup high quality gluten free flour-We suggest Cup4Cup. See notes
- 1/2 T gluten free baking powder
- 1/2 tsp salt
- 3/4 cup whipping cream (2/3 cup if using King Arthur Flour)
Instructions
- Preheat oven to 450 degrees F.
- In a small bowl, whisk together gluten free flour, baking powder, and salt. Add cream while stirring with a spoon, just until everything is combined. Dough should be sticky.
- Shape biscuits using one of the two methods below (layering and patting will yield the best texture/appearance)
- Scoop biscuit dough onto a baking sheet using a spoon or 2 T cookie scoop.
- Sprinkle a small amount 1/2 T - 1 T) of gluten free flour onto a baking mat, parchment, or wax paper. Scoop 1/4 of biscuit dough onto the floured surface, scoop another 1/4 of the dough on top and gently press down, and continue with remaining dough. Don't work the dough, simply pat down each piece on top so that you end up with a round of dough about 1" thick. Use a biscuit cutter to cut the biscuits and place them on a baking sheet.
- Gently brush the biscuits with a little cream. We use a pastry brush and whatever cream is left in the measuring cup
- Bake for 8-12 minutes (10 minutes is perfect in our oven) until the tops are a golden brown and biscuits are done inside. Don't over bake
- Remove from oven, and enjoy!
Notes
- To measure flour (for any recipe), stir the flour and then scoop it into your measuring cup. Finish by leveling it off with a knife. Using this method will ensure that you don't end up adding too much flour.
- To make dairy free, substitute 2/3 cup coconut cream for the cream and use a dairy free flour (cup4Cup contains dairy). We have had the best results with Better Batter, which performs just about as well as Cup4Cup.
- To make coconut cream, put a can of coconut milk or coconut cream in the fridge overnight. Scoop off the solid cream on top and warm slightly in the microwave or on the stovetop so that it is liquid.
FLOUR OPTIONS:
- Cup4Cup works best.
- Better Batter is a close 2nd.
- King Arthur Flour works, but use 2/3 cup cream instead and add 1/4 tsp xanthan gum if using their blend that doesn't contain any.
- A few readers have had success using Bob's Red Mill 1:1, but it wasn't our favorite to use in this recipe.
- We love Grandpa's Kitchen flour for many recipes, but it doesn't work very well for this one.
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Nutrition Information:
Yield: 6 Serving Size: 1 biscuitAmount Per Serving: Calories: 134Total Fat: 6gCarbohydrates: 17gFiber: .6gSugar: 1gProtein: 3g
Amy Cole
Monday 8th of May 2023
OMG!!! Honestly these are the very best GF biscuits I have ever made. I've tried so many and none of them come close. Thank you soooo much.
thereislifeafterwheat@gmail.com
Monday 8th of May 2023
I'm so happy you're enjoying them Amy!
Angela
Thursday 6th of April 2023
I made these biscuits and they were easy to make. They tasted exactly like the cream biscuits I used to make before I became a celiac. Thank you for the recipe. They are super super good.
Pam Yoder
Monday 27th of March 2023
Heavy cream or regular?
thereislifeafterwheat@gmail.com
Tuesday 28th of March 2023
whipping cream or heavy cream will work.
Rebecca
Friday 24th of February 2023
I cannot praise these biscuits enough! Hands down the absolute best! I have been making these biscuits at least once a week for 4 years! I love to make up a bunch of breakfast sandwiches (bacon, sausage, ham, etc) wrap them in wax paper and put them in the freezer. They taste just as good as the day they went in. It has been a life saver for my busy gluten free family. Thank you so much for your time and energy in developing this recipe!
thereislifeafterwheat@gmail.com
Monday 27th of February 2023
I love the idea of making and freezing breakfast sandwiches with this recipe, thanks so much for sharing!
Wendi
Saturday 18th of February 2023
I have just finished making this recipe for the 4th time. I had to learn the hard way the first time that if I used Salty butter, I did not need to add salt also but after I fixed my error, OMG... These are amazing. I just use Bob's Read Mill cup for cup and they are fantastic. I freeze them and then enjoy them nearly fresh when I warm them up for round two of sausage gravy. Thank you for this recipe!