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 Gluten Free 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 EASY 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.
While we love Grandpa’s Kitchen and Bob’s Red Mill 1:1, neither worked 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.
Blueberry Biscuits {gluten free}
Perfect for breakfast or brunch, these beautiful gluten free blueberry biscuits are perfectly light and fluffy, slightly sweet, and studded with blueberries.
Hatch Green Chile Biscuits {gluten free}
These (gluten free!) Cheesy Green Chile Biscuits are fluffy, light, and studded with Hatch green chile and freshly grated cheese. Perfect for breakfast or dinner!
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!
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.
Recommended Products
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Nutrition Information:
Yield:
6Serving Size:
1 biscuitAmount Per Serving: Calories: 134Total Fat: 6gCarbohydrates: 17gFiber: .6gSugar: 1gProtein: 3g
236 Comments
Gillie
September 5, 2018 at 9:30 amMade these last night and they were a hit! Great texture, even though I was lazy and just scooped them out by a spoon. I used Pillsbury Best GF flour because that’s what I had on hand, and they turned out great.
thereislifeafterwheat@gmail.com
September 5, 2018 at 10:39 amIt’s great to hear that Pillsbury Best gf flour works well, thank you for letting us know! So happy you enjoyed them.
Wendy
January 1, 2019 at 5:25 pmBest biscuits ever, even my boyfriend was impressed. Was wandering if you had a gluten free pizza crust recipe?
Pam
September 21, 2019 at 10:25 pmThis is just my idea, I haven’t tried it but could you not use the same recipe as above for scones and just roll flat (not too thick) on a greased pizza tray?
Carissa Bell
May 6, 2019 at 10:26 amI used Bob’s 1 to 1 flour and macadamia nut milk because it’s all I had and they were pretty tasty! Thanks for sharing the recipe. 🙂
thereislifeafterwheat@gmail.com
May 7, 2019 at 11:02 amGreat to know Carissa, thanks so much for sharing what worked! I’m glad you enjoyed them. -Celeste
Erin
June 17, 2020 at 8:04 amHi Carissa, Did you modify in anyway? We can’t use Cup4Cup because it has milk. We usually use Bob Mill’s for that reason but it wasn’t in the recommended.
thereislifeafterwheat@gmail.com
June 18, 2020 at 12:31 pmHi Erin, Better Batter works great too, and it’s dairy free 🙂
Erin
June 20, 2020 at 12:51 pmThanks! I tried find it and can’t. :(. It’s out of stock on line.
thereislifeafterwheat@gmail.com
June 22, 2020 at 10:15 amI just looked and it is hard to find… 🙁 But their website lists a couple of 5 pound options or a (huge) 20 pound package still. It’s a great blend that works with a lot of recipes, so you’ll be able to use it.
Pat
July 26, 2019 at 3:20 pmI’ve made these 4 times and love the taste. Just wondering why they fall after taking out of oven. They are so pretty and tall when I take them out then when they begin to cool they fall. Should I try cooking longer? I’ve tried 12 minutes but the ones in the center aren’t very browned.
thereislifeafterwheat@gmail.com
July 29, 2019 at 10:13 amI haven’t ever had this happen, what flour are you using?
Pat Mote
September 21, 2019 at 10:40 amAlways use Cup4cup. See below for how I remedied this.
Pat Mote
September 21, 2019 at 10:38 amHad a problem with biscuits falling after removing from oven. I doubled the recipe, added 1/2 tsp cream of tartar and one beaten egg. Turned out perfect and stayed that way. I freeze extras to have on hand.
Jill
November 28, 2019 at 1:01 pmDidn’t work. Followed recipe to the tee. They were flat and not fluffy at all.
thereislifeafterwheat@gmail.com
December 3, 2019 at 1:45 pmI’m sorry they didn’t work out Jill! I am happy to help you trouble shoot. What kind of flour did you use?
Elaine
April 5, 2020 at 7:15 amDidn’t work for me either. Went flat when I took them out of the oven and gooey inside. The taste was great. I did not sift the cup4cup and I used heavy whipping cream. Baked full 12 minutes. Any suggestions???
thereislifeafterwheat@gmail.com
April 9, 2020 at 9:50 pmI’ve never had that happen, but maybe your oven temperature is off? I would try checking it with a thermometer and/or baking for longer if needed.
Jess
December 15, 2020 at 6:22 amSame! Just little discs. Zero rise. I even layered. Oh well.
thereislifeafterwheat@gmail.com
December 18, 2020 at 8:46 pmHi Jess, I’d love to help you troubleshoot. What flour did you use? And did you use regular cream?
Amanda Moore
January 13, 2021 at 5:13 pmSame here. I used the King Arthur and followed instructions exactly.
Tara Lampkins
May 4, 2020 at 6:12 amHi, just wanted to reported that I made these biscuits yesterday morning & they turned out way better than I had expected. Now I did use the King Arthur GF flour, because that was all I had. I ended up with just a tablespoon or so shy of 1 complete cup. The heavy cream amount that I had used was just under 2/3 cup. I brushed the remaining of the cream on top of the biscuits before baking them. During the 1st five minutes or so, I turned the inside light in in my oven & was excited when I noticed that they were already rising tall.
Now I have went ahead and ordered the CupforCup flour that’s recommend here on Amazon. Should be here in a few days or so. Can’t wait to try these biscuits with that flour.
Thanks so much for the recipe. Converting over to GF has not been easy. I’ve pretty much given up on the idea of ever indulging in a good slice of bread again; let alone a decent biscuit or dinner roll. So this was a nice surprise. I will also be trying your dinner roll recipe out as well.
thereislifeafterwheat@gmail.com
May 9, 2020 at 11:50 amYou’ll love it with the Cup4Cup flour, definitely makes a difference! So glad you’re enjoying the recipe.
Tara Lampkins
July 13, 2020 at 9:31 pmHi there, again. Just thought I’d report back to tell that I finally had the chance to make these biscuits using Cup 4 Cup flour. The verdict is in & they were phenomenal! Now I do have to say that while these biscuits had the most tender crumb, but yet still a bit light and dense all at the same time (kind of reminded me of the biscuits I used to make using White Lily flour) I’ll have to be totally honest & say that when I used King Arthur’s GF flour, the biscuits did tend to stay tall after being out of the oven….even hours later. So yeah, I did have the issue that some here had commented on; biscuits going flat soon after taking out of the oven. But you know what that’s A-okay, because I love this flour so much. It makes the best southern brown gravy & it really is close in texture to wheat flour.
I’m sure I’ll be making these biscuits again with the Cup 4 Cup, and maybe next time I’ll practice my technique a little more. Also read a comment where someone had mentioned they added in cream of tartar & that helped the situation. So thanks again for the recipe. This flour is amazing.
Oh yes, one last thing, not only does it make the best gravy, it also is great for fish & chips batter, just using the flour & cold club soda. Or of course you can use GF beer I’m from Wisconsin & beer battered cod fish is something that I missed indulging in on Fridays. Just a tip!!!!!
thereislifeafterwheat@gmail.com
July 15, 2020 at 11:18 amThank you for sharing all the tips, so glad you’re enjoying the flour and the recipe!
Ruth
October 20, 2020 at 11:11 pmLove cup 4 cup we make cornbread and waffles and pancakes oh and toll house cookies with it too! I can’t wait to try this recipe.
thereislifeafterwheat@gmail.com
October 22, 2020 at 12:13 pmIt’s a great blend, and makes the BEST biscuits!
Jules Shepard
September 10, 2018 at 9:35 amNothing beats a good biscuit! Thanks for sharing your recipe!
thereislifeafterwheat@gmail.com
September 10, 2018 at 2:27 pmWe agree! 😉
Chrystal @ Gluten-Free Palate
September 10, 2018 at 1:10 pmI love how incredibly simple this recipe is. Thank you for making recipes so easy!
thereislifeafterwheat@gmail.com
September 10, 2018 at 2:26 pmWe love easy recipes too! Thanks Chrystal 🙂
jenna urben
September 10, 2018 at 1:12 pmWoah, these look incredible!! So perfect, gotta try these ASAP
thereislifeafterwheat@gmail.com
September 10, 2018 at 2:27 pmThanks Jenna, hope you enjoy them!
Kortney
September 10, 2018 at 1:34 pmI’ve never baked with a one for one flour. I like to use flours like buckwheat. I wonder if you could make a buckwheat biscuit that is that flakey!
thereislifeafterwheat@gmail.com
September 10, 2018 at 2:26 pmIf you try this recipe with buckwheat Kortney, please let us know how it turns out! -Celeste
Shay
September 11, 2018 at 7:44 amThese are a dinner table must have! I know my family is going to love them!
thereislifeafterwheat@gmail.com
September 12, 2018 at 11:41 amThank you so much Shay! I hope your family enjoys them!! -Celeste
Leslie
September 11, 2018 at 10:03 amThese are the most beautiful GF biscuits I’ve seen. And the recipe is so easy! I am thinking fried chicken with these biscuits. YUM!
thereislifeafterwheat@gmail.com
September 12, 2018 at 11:40 amThank you so much Leslie! Serving with fried chicken sounds like a fantastic idea! -Celeste
Alisa Fleming
September 12, 2018 at 8:31 amWow, look at the rise on those babies! I make them with coconut cream and it works great, too – for us dairy-free folks!
thereislifeafterwheat@gmail.com
September 12, 2018 at 11:39 amThanks Alisa, we love fluffy biscuits 🙂 Happy to hear that the coconut cream works well for you too! -Celeste
Ally Garvey
October 12, 2018 at 3:14 pmCan the coconut cream be replaced with almond milk?
thereislifeafterwheat@gmail.com
October 12, 2018 at 4:39 pmSorry Ally, almond milk is a very different consistency. You’ll need to either use regular cream or coconut cream. -Celeste
Darlene Thietje
November 28, 2019 at 10:26 amwe used almond milk and it wasn’t very good…took forever to get them done
thereislifeafterwheat@gmail.com
December 3, 2019 at 1:45 pmAlmond milk is very different from cream and won’t work as a replacement. If you need to make a dairy free version, you can use coconut cream.
Amy
May 14, 2021 at 9:12 amI can’t have Dairy, how coconut-y does the coconut cream make these biscuits? I think the coconut flavor might ruin the biscuit experience for me. Can I use something like Smart Balance or Ghee?
thereislifeafterwheat@gmail.com
June 4, 2021 at 8:22 pmButter subs won’t work, it really doesn’t taste much like coconut! I think you’ll like it 🙂
Callie
October 24, 2018 at 8:17 pmSo delicious!
thereislifeafterwheat@gmail.com
October 25, 2018 at 9:03 amSo happy to hear that you liked the biscuits Callie! -Celeste
Evie Curley
October 27, 2018 at 7:12 amThese biscuits are AMAZING. My husband is gluten-free and has missed my wheat flour biscuits for a long time. We have tried many recipes that promised biscuit bliss and none delivered until this one! Thank you so much for developing this recipe. My husband experienced total nirvana when eating these today. I love how much less fussy they are to make than a wheat flour biscuit, too. So amazing!!
thereislifeafterwheat@gmail.com
October 27, 2018 at 12:29 pmThank you so much Evie! I am SO happy your husband enjoyed these biscuits, that’s why I keep developing these recipes. -Celeste
Katrina
October 27, 2018 at 9:06 amHave you tried this recipe with your Cup for Cup blend?? It’s the only one I keep on hand! (In case the need for homemade rolls arises… which is always ?)
thereislifeafterwheat@gmail.com
October 27, 2018 at 12:27 pmI’m so happy to hear you love the flour for rolls! I haven’t tried that yet…I’m not sure why? If you give it a shot, let me know how it works out! -Celeste
Katrina
November 3, 2018 at 3:58 pmI tried them out with coconut cream and they turned out great! So nice to have homemade biscuits back in my life!
thereislifeafterwheat@gmail.com
November 3, 2018 at 8:35 pmYay! SO glad you enjoyed them Katrina! -Celeste
T
October 27, 2018 at 1:29 pmI can’t wait to make these for my family. Can they be made ahead and frozen?
thereislifeafterwheat@gmail.com
October 28, 2018 at 8:41 pmYes they can, while they taste best fresh (everything does!) you can bake them, freeze, and then warm in the oven for 5-10 minutes until they’re hot.
Kortney
November 4, 2018 at 7:10 amThe texture on those biscuits look absolutely perfect. It’s so nice to see that gf really has no limits!
thereislifeafterwheat@gmail.com
November 4, 2018 at 9:59 pmThank you so much Kortney, that’s what I try to prove 😉 These biscuits really do taste amazing!!
Kathy Hester
November 5, 2018 at 8:59 pmBeautiful biscuits and love that it has a dairy free option. I am going to try to make these vegan.
thereislifeafterwheat@gmail.com
November 7, 2018 at 8:43 pmLet me know how they turn out! -Celeste
Selene Schulz
November 8, 2018 at 6:20 pmCan a person use King Arthur cup for cup gf flour?
thereislifeafterwheat@gmail.com
November 9, 2018 at 8:36 amHi Selene! I have used King Arthur, it works pretty well but Cup4Cup definitely yields the best results. Better Batter is my second choice, and King Arthur is probably my third 🙂 Enjoy! -Celeste
Erin Dee
November 8, 2018 at 7:09 pmLove that these are gluten free! They look perfect and so delicious!
thereislifeafterwheat@gmail.com
November 9, 2018 at 8:36 amThank you Erin, we love them! -Celeste
Bria
November 8, 2018 at 9:34 pmOh my! You can just see how light and fluffy these biscuits are. I love that you tested so many different gluten free flours. That is super helpful!
thereislifeafterwheat@gmail.com
November 9, 2018 at 8:38 amThank you, I try to test with as many as possible so I know what to recommend 🙂 Hope you get to try them soon! -Celeste
Kathy Hester
November 12, 2018 at 8:26 amSimple, Tasty and Fluffy. I love how easy it is to make it dairy-free and vegan. I can’t wait to eat them!
thereislifeafterwheat@gmail.com
November 13, 2018 at 7:46 amHope you enjoy them Kathy! -Celeste
Melissa Lombard
November 13, 2018 at 8:05 amThese sound great! I was wondering if anyone has tried making the biscuits with buttermilk. I’m a southern girl and my grandmother always made her biscuits with buttermilk. – Melissa
thereislifeafterwheat@gmail.com
November 13, 2018 at 10:26 amHi Melissa! The cream in this recipe replaces the buttermilk/milk as well as the butter, so buttermilk wouldn’t provide a high enough fat content.
Sharon Powell
November 16, 2018 at 7:09 pmI have eaten GF for about 4-5 years. I made both of you biscuits tonight with King Arthur Flour. They were both good but the ones made with heavy cream were better and sooooo easy!!!
They tasted like regular delicious biscuits!! I’m so excited, but I’ll probably gain weight now! lol!!
Thanks!!
thereislifeafterwheat@gmail.com
November 17, 2018 at 10:04 amI’m SO happy you enjoyed them Sharon! That first recipe was my baby, but I can’t help but love the cream biscuits just a little more 😉 -Celeste
Margaret Clegg
November 17, 2018 at 6:31 pmThese look so incredibly fluffy. And I wholeheartedly agree with suggesting Cup 4 Cup. It makes all my recipes turn out fantastic!
Diane
November 18, 2018 at 11:09 amBest ever
thereislifeafterwheat@gmail.com
November 19, 2018 at 9:18 amThank you! So glad you enjoyed them Diane! -Celeste
Sarah
November 20, 2018 at 4:03 pmI’ve made countless breads and pastries but never biscuits! English muffins, sourdough, brioche, pretzels, popovers, the list goes on but for some reason never biscuits so I think that needs to change because these look delicious!
Anna
November 22, 2018 at 4:36 pmSo good! These made my Thanksgiving menu this year and will now be something I will make weekly! Thank you!!!
thereislifeafterwheat@gmail.com
November 22, 2018 at 11:15 pmI’m so happy to hear this Anna! Thank you for taking the time to come back and let me know 🙂 -Celeste
Sandy Doell
October 21, 2020 at 6:02 pmBest biscuits I’ve ever made, with or without gluten. All I had was Bob’s Red Mill 1:1, so I read the comments and adapted a little. I doubled the amounts of flour, baking powder, and salt. Saw some comments about flatness so added another 1/2 tsp of baking powder and a smidgen of extra salt. Then, on a whim, I broke two eggs into a measuring cup and added enough cream to equal one and a half cups.
It’s often hard to get gf baked products done in the middle, so I made the biscuits extra small and baked them for 16 minutes. Then I turned on the broiler until they were brown on top.
They are soo good!
thereislifeafterwheat@gmail.com
October 22, 2020 at 12:07 pmGlad you enjoyed them Sandy, thanks for sharing your adaptations!
BigTig
November 28, 2018 at 11:35 amMy dough was not nearly enough for 6 biscuits 1 inch thick. What did I do wrong? Used cream and cup4cup.
Still turned out great just thin
thereislifeafterwheat@gmail.com
November 29, 2018 at 10:19 pmYou might have been using a different sized biscuit cutter, they come in various sizes. Feel free to double the batch next time 🙂
Nicole Dawson
November 29, 2018 at 10:42 amThese biscuits look amazing. I love how fluffy they are
thereislifeafterwheat@gmail.com
November 29, 2018 at 10:18 pmThank you, one of my all-time favorite recipes 🙂 -Celeste
Ali
December 10, 2018 at 1:38 pmThis recipe is fantastic. I always double the recipe and I brush on a little melted butter between layers as I am rolling it out. This makes them more moist and makes my non-GF eaters happy. I am thinking of using this dough recipe for a modified monkey bread, any suggestions or thoughts? It’s quite sticky and doesn’t rise much, but it seems worth trying as I prepare to host Christmas breakfast. This will be our first Christmas with my 14 yr old eating GF, we just found out he has Celiac, so I feel some added pressure 😉 We always have monkey bread.
thereislifeafterwheat@gmail.com
December 10, 2018 at 8:43 pmHi Ali! So happy to hear you’re enjoying the biscuits. What flour are you using? The biscuits generally rise quite a bit for me when I use Better Batter or Cup4Cup flour, and are plenty soft without adding butter. I have plans to try this recipe for monkey bread also, I think it should work great! The flour really makes a difference and turns a good recipe into a great one. -Celeste
Britney
October 13, 2019 at 12:54 pmThese are amazing!!! I used better batter and coconut cream. I first time I just used the cream from the top but the second time I doubled the recipe and just shook the whole can and used it. It seems the consistency of heavy cream and they were perfect!!! I have tried SOOOOO many biscuit recipes that just left me wanting better. But with these, biscuits and gravy is a thing again!!!
thereislifeafterwheat@gmail.com
October 17, 2019 at 6:03 pmGlad you can use the entire can of coconut cream thank you so much for letting us know!
Ali
December 11, 2018 at 6:40 amI bought the cup 4 cup just like you recommended. The recipe works very well, I only mentioned the butter because I trying to please a newly GF teenage (under-sized) boy and his 3 non-GF siblings. It’s exhausting to please them all and I found that adding a tiny butter helps incase it can help others 😉 Plus then we don’t need to butter before eating. Mine definitely doubles in height which is great. I am just used to using yeast rolls for monkey bread and they grow enormously tall. I am going to do a test this week and see how it goes! Thanks for responding.
thereislifeafterwheat@gmail.com
December 11, 2018 at 12:20 pmOkay awesome. Let me know how it goes! You could try my dinner roll recipe for the monkey bread too and see which one you like best 🙂 https://thereislifeafterwheat.com/2018/11/gluten-free-rolls-dairy-free-option/
Wendy
December 21, 2018 at 9:42 pmThese look delicious. I appreciate you sharing the various flours one can use. As I can not use Cup for Cup because it contains milk powder. I look forward to trying these. Thanks!
thereislifeafterwheat@gmail.com
December 21, 2018 at 11:24 pmI hope you enjoy them Wendy, so glad you found this helpful 🙂 -Celeste
Jennifer
December 24, 2018 at 10:35 amI made these but one recipe only made 4 biscuits so I had to double it.
Wendy
January 1, 2019 at 5:18 pmThese biscuits are the best even my boyfriend was impressed . Was wondering if you had a pizza crust recipe too.
thereislifeafterwheat@gmail.com
January 4, 2019 at 8:42 amHi Wendy! I get asked that a lot, but haven’t posted one yet – 2019 goals 🙂 In the meantime, you can use my crescent roll or garlic breadsticks recipe, both work great for pizza crust! -Celeste
Joycieola
January 2, 2019 at 11:08 amWow! Finally a gluten free biscuit. I’ve been missing biscuits and wanted to make some for my celiac daughter. I used your gluten free flour recipe with what I had in hand. I have to make some substitutions – corn starch in place of white rice flour, and I used butter flavor instant potato flakes for the potato starch. I layered the dough as in step 5. They were flaky, golden and buttery tasting. Fluffy and soft unlike any gluten free bread products I’ve had until now. Thank you for the detailed recipe. I can’t thank you enough.
thereislifeafterwheat@gmail.com
January 4, 2019 at 8:41 amThank you so much for including how you made them, and your kind words. I’m so glad you and your daughter were able to enjoy them! -Celeste
Nicole
January 15, 2019 at 2:41 pmHi there! I didn’t get through all the comments but was wondering if you had an alternative to the coconut cream? I’m always looking for new recipes for my 2 year old and among the many allergies he does have, it’s always hard to find a dairy-free and tree nut/coconut free alternative. Any suggestions? Thank you!
thereislifeafterwheat@gmail.com
January 16, 2019 at 8:52 amGreat question Nicole. I can’t think of another sub that would work. You could, however, try my other biscuit recipe with a soy-based sour cream and butter substitute. Here’s the recipe: https://thereislifeafterwheat.com/2016/06/gluten-free-soda-biscuits/
Amber G
January 17, 2019 at 4:46 amThese tasted amazing but didn’t rise for me. I used better batter and coconut cream. Any idea what I did wrong? I’m at an elevation of 2,300′. Could that be it? Or maybe my baking powder wasn’t fresh enough? (It’s probably a year old… Better Batter is brand new… My first time to try it). I scooped them out and after they baked, they were about a half an inch tall. Thx for your help 🙂
thereislifeafterwheat@gmail.com
January 17, 2019 at 9:32 amThe baking powder could have caused that. How sticky was the dough? I should be too sticky to work unless you scoop it or coat it in flour.
Amber G
January 17, 2019 at 10:55 amThe first time I made it it was super sticky… Next time it wasn’t sticky… Both were same size after cooked. I’ll try new baking powder and see if that does the trick. Even with them super flat my kids devoured them and I loved them also. I’d been missing a biscuit flavor. Thank you for such a tasty recipe 🙂
thereislifeafterwheat@gmail.com
January 17, 2019 at 11:13 amGlad you still enjoyed them! It sounds like you might need new baking powder, these always rise well for me! -Celeste
Jessica Kendall
February 5, 2019 at 3:15 pmAmber, I’m in Denver, CO and made the (AMAZING!) dinner roll recipe this past Sunday. It took over an hour for mine to rise (the recipe listed a quick 10-20 min rise time), but they did! Putting a towel, in addition to plastic wrap, over them was helpful. I’ll use both from now on to keep the sticky dough off the towel and help them rise more quickly. They also took a little longer to cook. Oh, and I used GF Jules for the rolls. Can’t wait to try these biscuits!!!
Amber G
February 7, 2019 at 9:19 amThanks for the tip! I’ll try plastic wrap and a towel 🙂 I appreciate it!
Amber G
January 17, 2019 at 12:11 pmOk I’ll try that. Thx so much 🙂
Katrina
February 5, 2019 at 11:07 pmI’ve noticed sometimes when I’m taking measurements in cups (instead of weight) that the recipe will vary greatly from batch to batch. I’ve had that happen with the rolls on this site. That said, I’ve tried this with coconut cream, milk + sour cream, and heavy cream, all using the cup4cup flour and the heavy cream biscuits rose the most by far, but I’m left to wonder if maybe I just shook the flour bag enough that time?? *shrug*
I’m in Utah at 4K elevation, so I don’t think that’s your issue!
@celeste, any chance you’ll start listing recipes with weights as well as measurements? I know the comments are frustrating when people just want to measure by cup, but my baking results are so much more consistent when done by weight!
thereislifeafterwheat@gmail.com
February 6, 2019 at 12:43 pmKatrina, adding weight measurements to recipes is on my blogging list for 2019 🙂 Thank you for the feedback! -Celeste
Katrina
February 7, 2019 at 9:33 pmHooray!
Lisa
February 5, 2019 at 6:04 pmI don’t think I’ve ever left a comment on a blog before, but I had to tell you how much I appreciate this recipe! My 15 yo daughter has to be gluten and dairy free (my husband and I eat that way too, since she has to), she is soooo thin and we try soooo hard to find food like I used to make (I make KILLER regular biscuits! ?). These biscuits are UNBELIEVABLE!!! She almost cried when she ate them and I almost did too!! They’re so close to what I used to make!! Thank you again SO MUCH!! ❤️
thereislifeafterwheat@gmail.com
February 5, 2019 at 8:51 pmLisa, thank you so much for taking the time to come back and comment, hearing stories like this means so much to me! I am so glad you and your daughter enjoyed the biscuits! -Celeste
Beverly Jones
February 7, 2019 at 8:55 amYES, PLEASE include weight measurements.
I have seen weights for 1 cup of GF flours from 128 grams per cup to 148 grams per cup, depending on the brand or recipe for the blend. This isIf one looks at the flour bag it will give the weight for that particular GF flour. Knowing how much 1 cup of GF flour should be makes a big difference in the success of one’s recipe. For example, my favorite Pound Cake is the Elvis Presley Pound Cake recipe, but when I tried to convert it to GF, it fell once and was dry another time, although both times I used the same GF blend, but just a different weight for the flour. On the Cup4Cup bag the weight of 1 cup of that blend weighs 128 grams. King Arthur’s weighs 120 grams, and Bob’s Red Mill 1:1 is 148 grams for 1 cup!
So Yes, Please give us weights, Celeste. Thank you so much 🙂
Katrina
February 7, 2019 at 9:34 pmThat’s super helpful to know, thank you!
Beverly Jones
February 7, 2019 at 8:55 amYES, PLEASE include weight measurements.
I have seen weights for 1 cup of GF flours from 128 grams per cup to 148 grams per cup, depending on the brand or recipe for the blend. This isIf one looks at the flour bag it will give the weight for that particular GF flour. Knowing how much 1 cup of GF flour should be makes a big difference in the success of one’s recipe. For example, my favorite Pound Cake is the Elvis Presley Pound Cake recipe, but when I tried to convert it to GF, it fell once and was dry another time, although both times I used the same GF blend, but just a different weight for the flour. On the Cup4Cup bag the weight of 1 cup of that blend weighs 128 grams. King Arthur’s weighs 120 grams, and Bob’s Red Mill 1:1 is 148 grams for 1 cup!
So Yes, Please give us weights, Celeste. Thank you so much 🙂
leslie mg
February 9, 2019 at 7:43 ami used 1:1. followed your recipe (diary free) to a T. MY biscuits did not rise at all; rather they stayed 1″ and never browned.
bummer.
thereislifeafterwheat@gmail.com
February 9, 2019 at 11:53 amHi Leslie! I’m sorry they didn’t turn out, that is always frustrating. I do not recommend Bob’s Red Mill 1:1 flour in this recipe (it’s in the FAQ section above the recipe post), but instead recommend Better Batter especially for the dairy free version. Also, if your baking powder is more than a few months old, it will not work as well and might inhibit your rise. Overworking the dough can have the same effect. I hope you give it another shot and get to enjoy them 🙂 -Celeste
Lisa Fischer
February 10, 2019 at 7:36 amOh my GOSH!! These were delicious!! Thank you for giving my little celiac something yummy to eat when she was sick!
thereislifeafterwheat@gmail.com
February 10, 2019 at 2:36 pmLisa I am so happy to hear that you and your little enjoyed these biscuits! Thank you for letting me know. -Celeste
Cinder
February 11, 2019 at 12:05 pmThese were a Pinterest fail for me. I used a cup for cup flour mixture, and cream. They are hard, cookie-esque blobs. Maybe I overwhisked, maybe it’s altitude based, (we’re at 4600′) but I did add a smidge more liquid for altitude…
thereislifeafterwheat@gmail.com
February 12, 2019 at 1:33 pmHi Cinder! Sorry it didn’t work out for you. They can be tough if you over-mix. The flour also makes a difference, even “cup for cup” flour mixes vary by brand, which brand did you use? -Celeste
Melanie Kotila
February 18, 2019 at 9:40 amI’m new to GF baking, so I was doubtful looking at the dough but it worked! I splurged on the cup4cup flour and used the layering method. Thank you so much for your recipe!
thereislifeafterwheat@gmail.com
February 19, 2019 at 1:52 pmSo glad you enjoyed the biscuits Melanie! -Celeste
Rachel
March 10, 2019 at 9:36 amMy husband made these for me this morning…Oh My…I didn’t; think I’d ever get to eat a biscuit ever again…not any more. Light and fluffy and oh so good – he even said they were better than the from scratch gluten biscuits he made – that is a HIGH compliment. Thank you so much for all your work perfecting this recipe.
thereislifeafterwheat@gmail.com
March 11, 2019 at 11:33 pmSO glad you both enjoyed them Rachel!!! Thanks for the positive feed back 🙂 -Celeste
Laura W.
March 18, 2019 at 6:19 pmOh wow! I just made these, and they are the Holy Grail of GF biscuits. In fact, of ANY biscuits!
I added a pinch of garlic powder and just a little fine grated aged Gouda.
They’re light and flakey without falling apart, and they really do melt in your mouth.
Thank you, thank you, thank you!
thereislifeafterwheat@gmail.com
May 22, 2019 at 5:04 pmThe Holy Grail of GF Biscuits…I love that!! So glad you enjoyed the Laura, thank you for taking the time to come back and comment. Great idea to add garlic and gouda too – yum!
THERESA
March 26, 2019 at 10:51 amPLEASE HELP i am looking for vegan, sugar free lactose free , gluten free biscuits and cake recipes for my 2 year old grandchild . i do find but the have either eggs or sugar in . i really hope you could help me with atleast one recipe oh and no chocolate yip i know difficult
thereislifeafterwheat@gmail.com
March 30, 2019 at 7:14 pmThis biscuit recipe has adaptations for dairy free. Just follow those directions, I think you will love them!
Sarah
April 14, 2019 at 12:11 pmThis recipe calls for whipping cream, is that the same as heavy whipping cream? I’m having trouble finding anything other than the heavy.
thereislifeafterwheat@gmail.com
April 16, 2019 at 8:36 amYes, that will work! Enjoy 🙂 -Celeste
Diana
April 16, 2019 at 8:18 pmI was looking for a biscuit to use for a simply chicken pot pie. Do you think. I could drop these on the filling and bake?
thereislifeafterwheat@gmail.com
April 17, 2019 at 10:28 amDiana, I have plans to develop a recipe like that so yes, I think it will work! You might need to adjust the cooking time but I think it will be delicious.
Bonnie Friedman
September 27, 2019 at 7:44 amDiana, did you ever make this using the biscuit dough on top of a pot pie? I want to try that. How did it come out. email me please at bonnietunes@yahoo.com
Debbie
March 29, 2020 at 7:59 pmThese wee great! As closed as ever to regular wheat flour ones. Can you tell me why they fall in the middle though?
thereislifeafterwheat@gmail.com
April 2, 2020 at 10:18 pmDebbie I’ve never had that happen, maybe make sure you’re cooking them completely?
Jessica Smith
May 19, 2019 at 6:25 pmI made these biscuits best receipe I found so far I also froze them and they came out perfect .
Thank you for sharing
thereislifeafterwheat@gmail.com
May 19, 2019 at 8:11 pmYay! So happy to hear you enjoy them, thanks for sharing that they freeze well! -Celeste
Jane Ryan
June 4, 2019 at 6:38 pmWhat do you think about adding raisins to these biscuits? I love a good raisin biscuit but I have not found a good recipe. I can’t wait to try these!!!!
thereislifeafterwheat@gmail.com
June 7, 2019 at 12:38 pmFantastic idea jane, I’m going to try it too! -Celeste
Kimberly
June 8, 2019 at 7:29 pmIs there a GF flour blend (or GF flour blend recipe ) that doesn’t contain Potato or Corn, that would work for this recipe? Most GF blends have potato and/or corn flours/starches (which I also can’t have, in addition to the gluten). Any suggestions would be greatly appreciated!!
thereislifeafterwheat@gmail.com
June 12, 2019 at 11:38 amHi Kimberly! I haven’t tried one, but feel free to experiment! Just make sure the biscuit dough is plenty sticky, you might even want to try it just as a drop biscuit the first time around. Let me know what works! -Celeste
Vivian Griggs
June 12, 2019 at 8:31 pmHigh altitude changes? Anyone try this? Desperate for a good high altitude GF, DF biscuit.
McKenzie
June 13, 2019 at 9:17 amCan I use half and half instead of heavy whipping cream?
thereislifeafterwheat@gmail.com
June 13, 2019 at 3:59 pmI just tried this a few weeks ago and it worked just about as well as cream. Start with 2 tablespoons less and add more if needed. -Celeste
Scott S
June 24, 2019 at 12:03 pmThank you for this! The Mrs. recently learned she’s allergic to wheat and we’re struggling to find alternatives to traditional. These came out really well with Cup4Cup and they only had a slightly dusty, not gritty, mouth feel and the flavor and fluffiness are great!
thereislifeafterwheat@gmail.com
June 24, 2019 at 12:37 pmI’m so glad you both enjoyed them Scott, thanks so much for letting us know!
Rebecca K
July 3, 2019 at 8:12 amThese were definitely the best gf biscuits I’ve ever eaten, let alone made – and I believe they give ANY biscuit I’ve ever had a real run for their money. We darn near came to blows over the last biscuit last night. They were ridiculously easy to make, no pastry blenders necessary. I only dropped them onto parchment paper, but they were SO LIGHT and FLUFFY. Thanks for this brilliant recipe!
thereislifeafterwheat@gmail.com
July 3, 2019 at 12:00 pmRebecca thank you so much for the kind comment! I love hearing stories like this and appreciate you taking the time to come back and let me know how much you all enjoyed the biscuits. -Celeste
Cher
July 3, 2019 at 4:41 pmCan you freeze these to eat a few days later?
thereislifeafterwheat@gmail.com
July 5, 2019 at 8:48 pmAbsolutely. Just bake as directed, let cool completely, and freeze. Warm in the microwave or wrapped in foil in the oven before serving 🙂
Kristen
July 5, 2019 at 4:01 pmThis is our go to gluten free biscuit in our house! With only 4 ingredients and simple steps to follow, it’s full proof! Also, your from scratch country sausage gravy receipt is to die for with these biscuit.
thereislifeafterwheat@gmail.com
July 5, 2019 at 8:49 pmSo happy you are enjoying the biscuits and the gravy Kristen! Thank you for coming back to let us know 🙂 -Celeste
Marci
July 7, 2019 at 7:42 amOMG!!! These are SO GOOD! Thank you, thank you, thank you. Today was biscuits and sausage gravy, and I can see strawberry shortcake and chicken and dumplings in the near future! Seriously. THANK YOU!!!
thereislifeafterwheat@gmail.com
July 8, 2019 at 10:08 amWonderful ideas Marci!!! Hope you enjoy every one of them. -Celeste
Heyley
July 7, 2019 at 9:39 amOh.my.gosh. These are amazing!!! I made them last weekend for my family and will be making them again this weekend (I used them with s chocolate gravy recipe) my family was very happy! My husband even said “I think these are the best biscuits I’ve ever had…i dare say even better than my nana’s” but we will keep that secret 😉 Thank you so much for this amazing recipe!!
thereislifeafterwheat@gmail.com
July 8, 2019 at 10:07 amAwwww, I love hearing how much your family enjoyed the biscuits. Thank you so much for sharing!! -Celeste
Rache
July 10, 2019 at 8:31 amWow….. these are the HOLY GRAIL. They’re flaky, they’re light, they’re slightly chewy….. this is not some dense, grainy, disappointing excuse for a gluten free biscuit. I only comment on recipes occasionally, when I find something phenomenal. These are absolutely phenomenal.
thereislifeafterwheat@gmail.com
July 13, 2019 at 3:50 pmThank you SO much for taking the time to come back and comment, I am glad you enjoyed them! -Celeste
JHoy
July 17, 2019 at 4:06 pmThanks for the recipe! These are, by far, the best gluten free biscuits I have tried!
Rachel
July 18, 2019 at 12:01 pmWhy would I need to put the coconut cream in the fridge the day before, if I will have to warm it up in the microwave to liquify it anyway? What’s the purpose of putting the coconut cream in the fridge and is it necessary?
thereislifeafterwheat@gmail.com
July 18, 2019 at 12:52 pmSorry for the confusion Rachel, you put it in the fridge so that the cream will rise to the top and solidify. You’ll only use the cream, and keep the leftover coconut water below for smoothies or something else 🙂
Jamaica
July 19, 2019 at 7:19 amHello! I’m going to make these for the first time for a large group. How many biscuits does this recipe yield? Thank you!
thereislifeafterwheat@gmail.com
July 19, 2019 at 12:41 pmThis recipe makes 4-6 biscuits, it is a small batch recipe. Feel free to double it, but I would make a separate double batch as needed instead of tripling or more.
Jacqueline
July 22, 2019 at 4:47 pmMade these tonight and they were a huge hit. I used Pillsbury 1:1 blend and they required just a splash more cream to make the dough the right consistency. Will definitely be making them again!
thereislifeafterwheat@gmail.com
July 22, 2019 at 10:47 pmThanks for the tips Jacqueline, so glad you enjoyed them!! -Celeste
Betty
August 5, 2019 at 8:32 amCan I add ingrediants such as rosemary and garlic and cheese to this mixture?
thereislifeafterwheat@gmail.com
August 21, 2019 at 10:30 amAbsolutely, great idea!
SANDY DUTTON
August 9, 2019 at 1:28 pmAs soon as I saw the video I printed the recipe to try because they look so good and easy! Husband & daughter always have to use toast (more like s.o.s.) when I make biscuits & sausage gravy but these look good enough to serve to the whole family of 6. I used to make chicken & dumplings using Bisquick but haven’t made in a long time due to 2 family members being GF. I tried the GF bisquick for the stew but didn’t like how it came out, wasn’t anything like the regular. I’m curious if this recipe would work like that, dropping onto boiling stew?
thereislifeafterwheat@gmail.com
August 21, 2019 at 10:29 amHi Sandy, I haven’t tried using these as dumplings, but that’s a great idea! Let me know how they turn out. -Celeste
Anita Malone
August 14, 2019 at 10:54 amI just made these biscuits and they are delicious! I will not use another recipe again. Your detailed step by step instructions was so helpful. And the pic showing to space the biscuits is crucial. Normal biscuits you have them touch slightly. But gluten free works best an inch or so apart. Thank you for the recipe!
thereislifeafterwheat@gmail.com
August 21, 2019 at 10:29 amSo happy you enjoyed them Anita!!
Cindy
August 21, 2019 at 7:37 pmOMG!!!! These are AMAZING!!! SPECTACULAR!!!! PERFECT!!!!! Never did I think I would find a decent GF biscuit recipe. The easiest recipe I have come across as well. They were light and fluffy and delish!!!! No gumminess, no flat hockey pucks. Picture perfect!!!! Thanks a million!!!! I am still speechless!
Kelly
September 1, 2019 at 7:41 pmThese are absolutely delicious! I tried both drop and layering. I had difficulty with the layering process. I couldn’t figure out how to flatten the dough wide enough to make multiple biscuits so I used a rolling pin which resulted in the biscuits coming out rather flat. Are there pictures or a video you could post to show how you layer? Thanks!!
Michele T Rudenko
September 13, 2019 at 10:01 amThese are wonderful
I came up with a substitution for the lactose in cream for us with lactose intolerance and they come out Devine.
Take 3 TB butter
1 egg yolk
Enough lactose free whole milk to bring liquid to the 3/4 cup. Whisk all well and I use the cup 4 cup flour blend.
thereislifeafterwheat@gmail.com
September 14, 2019 at 10:31 pmThank you so much for sharing Michele!
Debbie
September 14, 2019 at 9:36 amIs this flour Keto friendly? Just started on the Keto diet and looking for a good flour substitute for baking that will give me good results.
thereislifeafterwheat@gmail.com
September 14, 2019 at 10:31 pmSorry Debbie, this is not a keto recipe.
julia macias
September 26, 2019 at 10:26 amThese look wonderful, can’t wait to try them!!
Since going gf I only bake with weight measurements since it’s so much more accurate.
Could you please include them in your recipe??
thereislifeafterwheat@gmail.com
October 9, 2019 at 9:54 pm1 cup Better Batter flour is equal to about 140 grams.
Sondra
October 5, 2019 at 9:07 amMade this recipe this morning for Biscuits and gravy and it turned out really well I was really happy that the biscuits tasted like they were suppose to. Thank you for posting the recipe.
thereislifeafterwheat@gmail.com
October 9, 2019 at 9:49 pmYay! So glad you enjoyed them.
chuck
January 20, 2020 at 12:11 pmYour receipe looks great and I’m sure it’s delicious…
JUST A REMINDER – Gluten & Wheat are not the same. Some people happen to be allergenic to wheat, EVEN with or without gluten substitutions…
thereislifeafterwheat@gmail.com
January 29, 2020 at 11:15 amYes I am aware of this Chuck, my husband is allergic to wheat.
Jacqueline E Koscheski
January 22, 2020 at 8:25 pmThe Cup4Cup flour blend on Amazon is WAY to expensive for me…where else can I buy it?
thereislifeafterwheat@gmail.com
January 29, 2020 at 11:13 amYou can try Walmart or another local grocery store 🙂
Dian Simpson
January 25, 2020 at 7:03 pmYour use of “1/2 T” baking powder is confusing. A better suggestion would be 1 1/2 tsp since there are so few times your measurement is ever used and so few measuring spoons that size. I almost used 1/2 tsp. This could be why several people reported rising issues. Your biscuits are amazing, thanks for your great work!
Linda
February 2, 2020 at 10:07 amI made these today but they came out flat. Tasted lovely but just didn’t rise like English scones (which I think is a biscuit in the U.S.). We can’t get much variety of ready mixed gf flour in the U.K. so I used Dove’s. I also had to use quite a bit more cream as the mix was too dry. Maybe I need to change quantities of flour?
thereislifeafterwheat@gmail.com
February 10, 2020 at 5:17 pmThe dough should be very sticky, so try using less flour next time and be sure your baking powder is fresh, it should be replaced at least every 6 months.
Becky
March 8, 2020 at 6:50 pmThese are the best ever! Thank you. I’ve missed biscuits so much and this is by far and away the best tasting biscuits I’ve had since going gluten free (20 years now!). And how nice that they are so easy too!
thereislifeafterwheat@gmail.com
March 11, 2020 at 1:53 pmSO happy you got to enjoy some fluffy biscuits!! Thanks for the comment 🙂
Susan
March 14, 2020 at 3:07 pmDo you have any suggestions on how to make this and other GF baking recipes work better at high altitude. I recently moved north of Denver and while it’s not extremely high, there are baking issues with rising, and how long to bake, etc. Any insight would be helpful.
thereislifeafterwheat@gmail.com
March 19, 2020 at 2:37 pmYou should be able to look up high altitude baking adjustments and follow those.
Joni
March 21, 2020 at 9:13 amI loooove these! So close to the “real thing”.
Under quarantine, I didn’t have any heavy cream or coconut milk so I used about 2 TB of melted butter and the rest regular 2% milk. I doubled the recipe and simply did drop biscuits. They turned out so light and fluffy and delicious!
Thank you for this awesome recipe!
thereislifeafterwheat@gmail.com
March 21, 2020 at 1:35 pmGreat idea, thanks for sharing the sub!
Rebecca Dekker
April 1, 2020 at 12:15 pmThank you. I almost cried when I ate these. I had truly thought making biscuits was gone forever. DELICIOUS, and perfect!!! I Used everything recommended except I used butter/milk substitution.(I found the recipe on Pinterest) They were perfect .I can thank you enough for bringing joy to this celiac baker.
thereislifeafterwheat@gmail.com
April 2, 2020 at 10:18 pmRebecca thank you SO MUCH for your kind words, this blog is a lot of work but notes like this make it all worth it! So glad you enjoyed the biscuits.
JaNyce Neiberger
April 4, 2020 at 5:19 pmI don’t know what I did wrong. Followed the recipe exactly, using King Authur flour, and coconut cream because that is what I had on hand. Didn’t rise, wasn’t sticky enough, dry, fell apart, and salty.
thereislifeafterwheat@gmail.com
April 9, 2020 at 9:53 pmSo sorry the biscuits didn’t turn out! Be sure you’re adding xanthan gum as recommended in the notes, and try adding a tablespoon or two of coconut cream, you want the dough to be sticky before baking.
Deb Hanson
April 15, 2020 at 10:20 amI have tried every recipe out there it seems for biscuits and this is by far my family’s favorite. Just make sure to layer them like it says above and make them pretty thick. I had to lower my oven to 425 to get them done on the inside but other than that they were perfect!
thereislifeafterwheat@gmail.com
April 17, 2020 at 9:06 amSo glad you enjoyed them Deb, thanks so much for your tips!
April Helm
April 20, 2020 at 6:05 pmMy husband is gf & loves biscuits & gravy. I doubled the recipe but instead of doubling the cream I mixed whole Greek yogurt & milk to get the 3/4 cup (mixed to get same consistency as cream). So I used 3/4 cup cream & 3/4 cup of whole Greek yogurt/milk That combo gave the biscuits the flavors they needed. Now they are as close to real biscuits as I could get.
thereislifeafterwheat@gmail.com
April 21, 2020 at 11:21 amNever would have thought to try yogurt, thanks for sharing!
AG
April 24, 2020 at 5:18 pmReally impressed with these! I used Kroger brand Simple Truth gluten free all purpose baking flour (the tall rectangle box) and I added 1/4 tsp of cream of tartar, whipped egg whites from 1 egg, and coconut cream from a room temp can. The batter was SOOO nice and fluffy (and sticky of course)! They did rise, but not drastically, so I probably should have made them thicker, but the insides were absolutely PERFECT and fluffy all the way through! This is the FIRST time ever (in 7 years!) that our GF biscuits have been fluffy all the way through lol! The taste was a little more “coconuty” than I cared for, but they still tasted good! I’m going to experiment with some of the coconut subs listed above, and see what else I can do with these! Thank you so much for this recipe!
thereislifeafterwheat@gmail.com
April 27, 2020 at 9:49 amSo glad you enjoyed the recipe, thank you for sharing your subs!
Aureny Perez
April 29, 2020 at 11:45 amI have Bob’s flour 1 to 1; will it work?
thereislifeafterwheat@gmail.com
May 9, 2020 at 11:53 amI don’t recommend Bob’s 1:1 for this recipe, please see the recipe notes for flour recommendations.
Aureny Perez
April 29, 2020 at 11:53 amusing Bob’s ‘1 to 1’ flour will work? how much use of cream? and which substitute for the cream? maybe coconut cream or almond?
thereislifeafterwheat@gmail.com
May 9, 2020 at 11:52 amI don’t recommend Bob’s 1:1 for this recipe, please see the recipe notes for flour options.
Sharon Ripps
May 7, 2020 at 1:27 pmI haven’t made these yet, I need a fresh baking powder (hmm… wonder if that could be the reason for some of the flops I read about? ) I will be baking these at altitude – Mile high – has anyone made any substitutions or changes? I can never remember whether I should use more or less baking powder.
Sharon Ripps
May 7, 2020 at 1:39 pmApparently, I missed the altitude comments…has anyone come up with an answer? I don’t find the recommended adjustments helpful-I think they work in the mts. but not so successful in Denver.
Rhonda Brooks
May 10, 2020 at 8:21 amWell I made these according to the recipe and I must say it had great flavor but was flat as a hockey puck. What inside there was was nice textured and it was crispy on the outside but it had no lift no fluff no layers. I do know my baking powder is fresh however one of the very last comments in the notes section was that you did not prefer Bob’s red Mill flour 1 to 1 which is what I used I don’t know if that was the problem. I have tried many recipes and have never gotten results as shown in the pictures. These definitely have the best flavor and finish oven you have tried but we’re probably only about 2 inches tall if that.
thereislifeafterwheat@gmail.com
May 11, 2020 at 10:37 amHi Rhonda, the flour definitely makes a difference! Try using Cup4Cup next time and you’ll have much better results.
Becky
May 15, 2020 at 4:42 pmI followed your directions with no changes and the biscuits turned out great, truly delicious. I have frozen them after baking with great results, as well. Have you tried freezing them prior to baking? If so, how do you recommend baking?
thereislifeafterwheat@gmail.com
May 18, 2020 at 12:59 pmI haven’t tried freezing them before baking, let me know if you figure out a good method for that! I’m so glad you have been enjoying the recipe. -Celeste
Kelly
May 25, 2020 at 1:20 pmCan I use whole milk instead of cream? I don’t have any right now.
thereislifeafterwheat@gmail.com
May 25, 2020 at 9:37 pmCream works best, but you can use 2-3 Tablespoons melted butter + enough whole milk to make 3/4 cup.
Cristy Johnson
August 10, 2020 at 3:47 pmI’ve made these several times using Cup4Cup and have been so happy to eat a “normal” biscuit again!
Tonight I used GF Jules and oh my, they turned out even lighter and fluffier than the C4C! Definitely give this recipe a try with GF Jukes if you have some. I did find it needed a bit more cream than the C4C.
Sharon Shirley
August 11, 2020 at 6:08 pmThe first batch I made, I used Bob’s 1 to 1 and heavy cream; turned out wonderful; the second batch, I used Bob’s 1 to 1 and 2% milk; did not turn out as well and were really goopy inside; very well done on the outside! So stick with cream. I did brush with butter and toast leftovers; that did make them very good!
Mel
August 21, 2020 at 1:07 pmThank you for this!! Would I be able to use the Pillsbury Gluten Free Flour for this recipe. I am fairly new to the gf world and learning so much.
thereislifeafterwheat@gmail.com
August 25, 2020 at 10:57 amI haven’t tried it with Pillsbury, so let me know if you try it! I know for sure that Cup4Cup and Better Batter make beautifully fluffy biscuits, and those are two of my favorites for a variety of other recipes, too 🙂
Aura
September 19, 2020 at 12:21 amHi, I desperately miss biscuits and these look great but, I have a lot of food sensitivities and can’t have dairy or coconut. So, what can I use instead?
thereislifeafterwheat@gmail.com
September 22, 2020 at 1:51 pmI haven’t tried any other options, but have a few ideas for you. If you can tolerate cashews, you can make cashew cream and use 2/3 cup of that as a substitute. Watch the dough, it should be sticky but still solid, add extra cashew cream or flour if you need to. Here is a great post on how to make it: https://www.thekitchn.com/how-to-make-the-ultimate-vegan-cashew-cream-242648
You can also use 1/3 cup soy or rice milk + 1/3 cup dairy free butter (use the stick variety) or even oil if needed. Using oil will affect the taste and you’ll lose that “buttery” flavor.
Let me know how it goes!
Annie
December 24, 2020 at 1:31 pmI saw you can freeze these once they’ve been baked, but can you make the dough and refrigerate the night before, in order to bake the next morning?
thereislifeafterwheat@gmail.com
December 26, 2020 at 10:33 amI haven’t tried that, if you do please let me know if it works!
Kathryn W
January 24, 2021 at 8:00 amI’ve made this recipe twice. The first time they burnt on the bottom, wasn’t quite done in the middle, but nice on top. The second time I turned them over half way through baking, and because of the cream they burnt the tops; but they were more done inside. They were not completely done inside, but almost. Baked for a total of 10 minutes each time. Any suggestions?
thereislifeafterwheat@gmail.com
January 27, 2021 at 12:49 pmHi Kathryn, what flour are you using?
Kathryn W
January 28, 2021 at 7:01 amThe one your recommended. Cup4Cup in the blue bag.
Kathryn W
January 28, 2021 at 7:02 amThe one you recommended. Cup4Cup in blue bag.
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January 28, 2021 at 11:56 amI haven’t ever had that result, I would suggest using an oven thermometer to be sure your oven is the right temp, and also be sure your rack is in the middle of the oven. Check the pics on the post to make sure the consistency is the same, too. Hope that helps!
Susan
April 17, 2021 at 9:55 amDo you use salted or unsalted butter?
Can’t wait to try!
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April 17, 2021 at 1:39 pmThese biscuits don’t call for butter, they use cream instead.
Terrie
July 1, 2021 at 6:40 pmI’m sorry for sounding so dumb. But I’m still unsure how to layer the dough.
I wanted to use my small scoop but I thought that they wouldn’t shape properly using a biscuit cutter. I went ahead and put all of the dough onto the floured mat. I patted that large amount down to an inch or so. They just came out of the oven and are nicely browned. They of course or not a tall as yours. So, could I just scoop a small amount with my scooper and layer a second scoop, then pat each one individually? I’ve been baking for 50 years but stayed away from biscuits and yeast rolls. Now I want to take on the challenge and being Celiac I must used GF recipes or try to adapt a regular one….thanks for the great recipe.
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July 6, 2021 at 1:19 pmYou don’t sound dumb at all! I pat out to about an inch thick, fold over a few times, and roll out. To get them taller, just roll out thicker, try 1 and a half inches instead 🙂
Barbara Lynn Rither
July 15, 2021 at 12:23 pmNot a reply, but a question. We live where the elevation is 5000′. Is there anything different that should be added to this recipe?
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July 22, 2021 at 11:43 amI’m at about 4500 feet, so I’m guessing you’ll be OK with the recipe as written.