Easy Gluten Free Biscuits (dairy free option)

Easy Gluten Free Biscuits

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.

Easy Gluten Free Biscuits

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.

Easy Gluten Free Biscuits

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.

Easy Gluten Free Biscuits

 

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!

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Easy Gluten Free Biscuits

Prep

Cook

Total

Yield 6 biscuits

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.

Ingredients

  • 1 cup high quality gluten free flour - measure by stirring the flour, scooping into a measuring cup, and leveling with a knife (use Cup4Cup for best results, King Arthur Gluten Free All Purpose Flour + 1/4 tsp xanthan gum will also work)
  • 1/2 T gluten free baking powder
  • 1/4-1/2 tsp salt (depending on your taste preference - we use 1/4)
  • 3/4 cup whipping cream (2/3 cup if using King Arthur Flour)

Instructions

  1. Preheat oven to 450 degrees F.
  2. 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.
  3. Shape biscuits using one of the two methods below (layering and patting will yield the best texture/appearance)
    1. Scoop biscuit dough onto a baking sheet using a spoon or 2 T cookie scoop. 
    2. 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.
  4. Gently brush the biscuits with a little cream. We use a pastry brush and whatever cream is left in the measuring cup 🙂
  5. 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 🙂
  6. Remove from oven, and enjoy!

Notes

  1. 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.

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42 Comments

  • Reply
    Gillie
    September 5, 2018 at 9:30 am

    Made 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.

    • Reply
      thereislifeafterwheat@gmail.com
      September 5, 2018 at 10:39 am

      It’s great to hear that Pillsbury Best gf flour works well, thank you for letting us know! So happy you enjoyed them.

  • Reply
    Jules Shepard
    September 10, 2018 at 9:35 am

    Nothing beats a good biscuit! Thanks for sharing your recipe!

    • Reply
      thereislifeafterwheat@gmail.com
      September 10, 2018 at 2:27 pm

      We agree! 😉

  • Reply
    Chrystal @ Gluten-Free Palate
    September 10, 2018 at 1:10 pm

    I love how incredibly simple this recipe is. Thank you for making recipes so easy!

    • Reply
      thereislifeafterwheat@gmail.com
      September 10, 2018 at 2:26 pm

      We love easy recipes too! Thanks Chrystal 🙂

  • Reply
    jenna urben
    September 10, 2018 at 1:12 pm

    Woah, these look incredible!! So perfect, gotta try these ASAP

    • Reply
      thereislifeafterwheat@gmail.com
      September 10, 2018 at 2:27 pm

      Thanks Jenna, hope you enjoy them!

  • Reply
    Kortney
    September 10, 2018 at 1:34 pm

    I’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!

    • Reply
      thereislifeafterwheat@gmail.com
      September 10, 2018 at 2:26 pm

      If you try this recipe with buckwheat Kortney, please let us know how it turns out! -Celeste

  • Reply
    Shay
    September 11, 2018 at 7:44 am

    These are a dinner table must have! I know my family is going to love them!

    • Reply
      thereislifeafterwheat@gmail.com
      September 12, 2018 at 11:41 am

      Thank you so much Shay! I hope your family enjoys them!! -Celeste

  • Reply
    Leslie
    September 11, 2018 at 10:03 am

    These are the most beautiful GF biscuits I’ve seen. And the recipe is so easy! I am thinking fried chicken with these biscuits. YUM!

    • Reply
      thereislifeafterwheat@gmail.com
      September 12, 2018 at 11:40 am

      Thank you so much Leslie! Serving with fried chicken sounds like a fantastic idea! -Celeste

  • Reply
    Alisa Fleming
    September 12, 2018 at 8:31 am

    Wow, look at the rise on those babies! I make them with coconut cream and it works great, too – for us dairy-free folks!

    • Reply
      thereislifeafterwheat@gmail.com
      September 12, 2018 at 11:39 am

      Thanks Alisa, we love fluffy biscuits 🙂 Happy to hear that the coconut cream works well for you too! -Celeste

  • Reply
    Ally Garvey
    October 12, 2018 at 3:14 pm

    Can the coconut cream be replaced with almond milk?

    • Reply
      thereislifeafterwheat@gmail.com
      October 12, 2018 at 4:39 pm

      Sorry Ally, almond milk is a very different consistency. You’ll need to either use regular cream or coconut cream. -Celeste

  • Reply
    Callie
    October 24, 2018 at 8:17 pm

    So delicious!

    • Reply
      thereislifeafterwheat@gmail.com
      October 25, 2018 at 9:03 am

      So happy to hear that you liked the biscuits Callie! -Celeste

  • Reply
    Evie Curley
    October 27, 2018 at 7:12 am

    These 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!!

    • Reply
      thereislifeafterwheat@gmail.com
      October 27, 2018 at 12:29 pm

      Thank you so much Evie! I am SO happy your husband enjoyed these biscuits, that’s why I keep developing these recipes. -Celeste

  • Reply
    Katrina
    October 27, 2018 at 9:06 am

    Have 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 😁)

    • Reply
      thereislifeafterwheat@gmail.com
      October 27, 2018 at 12:27 pm

      I’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

      • Reply
        Katrina
        November 3, 2018 at 3:58 pm

        I tried them out with coconut cream and they turned out great! So nice to have homemade biscuits back in my life!

        • Reply
          thereislifeafterwheat@gmail.com
          November 3, 2018 at 8:35 pm

          Yay! SO glad you enjoyed them Katrina! -Celeste

  • Reply
    T
    October 27, 2018 at 1:29 pm

    I can’t wait to make these for my family. Can they be made ahead and frozen?

    • Reply
      thereislifeafterwheat@gmail.com
      October 28, 2018 at 8:41 pm

      Yes 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.

  • Reply
    Kortney
    November 4, 2018 at 7:10 am

    The texture on those biscuits look absolutely perfect. It’s so nice to see that gf really has no limits!

    • Reply
      thereislifeafterwheat@gmail.com
      November 4, 2018 at 9:59 pm

      Thank you so much Kortney, that’s what I try to prove 😉 These biscuits really do taste amazing!!

  • Reply
    Kathy Hester
    November 5, 2018 at 8:59 pm

    Beautiful biscuits and love that it has a dairy free option. I am going to try to make these vegan.

    • Reply
      thereislifeafterwheat@gmail.com
      November 7, 2018 at 8:43 pm

      Let me know how they turn out! -Celeste

  • Reply
    Selene Schulz
    November 8, 2018 at 6:20 pm

    Can a person use King Arthur cup for cup gf flour?

    • Reply
      thereislifeafterwheat@gmail.com
      November 9, 2018 at 8:36 am

      Hi 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

  • Reply
    Erin Dee
    November 8, 2018 at 7:09 pm

    Love that these are gluten free! They look perfect and so delicious!

    • Reply
      thereislifeafterwheat@gmail.com
      November 9, 2018 at 8:36 am

      Thank you Erin, we love them! -Celeste

  • Reply
    Bria
    November 8, 2018 at 9:34 pm

    Oh 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!

    • Reply
      thereislifeafterwheat@gmail.com
      November 9, 2018 at 8:38 am

      Thank you, I try to test with as many as possible so I know what to recommend 🙂 Hope you get to try them soon! -Celeste

  • Reply
    Kathy Hester
    November 12, 2018 at 8:26 am

    Simple, Tasty and Fluffy. I love how easy it is to make it dairy-free and vegan. I can’t wait to eat them!

    • Reply
      thereislifeafterwheat@gmail.com
      November 13, 2018 at 7:46 am

      Hope you enjoy them Kathy! -Celeste

  • Reply
    Melissa Lombard
    November 13, 2018 at 8:05 am

    These 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

    • Reply
      thereislifeafterwheat@gmail.com
      November 13, 2018 at 10:26 am

      Hi 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.

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