Perfectly tender, light, and fluffy Gluten Free Biscuits that are ridiculously easy to make??? Yes, that’s a thing! You’ll love this simple recipe with 4 ingredients and only 5 minutes of prep time.
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What is one thing you miss the most since you began eating gluten free? We recently asked this on the Life After Wheat Facebook page, and many of you said you’re really missing a tender, flaky, great-tasting BISCUIT.
Gluten Free Biscuits can be hard to come by, especially if you want them to taste good, so we have spent the past month making dozens of batches of biscuits in an attempt to bring you several recipes that are easy to make, have dairy free options, and (most importantly) TASTE AMAZING!
Our original recipe for Gluten Free Biscuits is a regular in our house, but when we stumbled on this 2-ingredient biscuit recipe from King Arthur Flour, 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.
We recommend reading the tips below, but click here to skip to the recipe 🙂
WHICH GLUTEN FREE FLOURS WORK WELL WITH THIS RECIPE?
We say this often, and we’ll say it again…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 Grandpa’s Kitchen, King Arthur All Purpose Gluten Free Blend, Bob’s Red Mill, and Cup4Cup. Cup4Cup yielded the best results by far! 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 well, 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 THIS RECIPE 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 either King Arthur All Purpose Gluten Free Flour or Gluten Free Mama’s Almond Flour Blend (we haven’t tested with this yet, but we think it will work well).
We plan to continue testing this recipe with other flours so stay tuned, and let us know in the comments if you try something else!
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.
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, go ahead and layer, pat, and cut out the dough (this is the way we prefer it)
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 your biscuits will come out light and fluffy and won’t be gritty. Yay!
From our kitchen to yours, we hope you get to enjoy these delicious biscuits soon! Let us know if you have any questions, and ENJOY!
Easy Gluten Free Biscuits (dairy free option)
Yield: 6 biscuits
Prep Time: 5 minutes
Active Time: 10 minutes
Total Time: 15 minutes
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: 134 Total Fat: 6g Carbohydrates: 17g Fiber: .6g Sugar: 1g Protein: 3g
93 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?
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
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
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
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