The BEST gluten free biscuits recipe! 4 ingredients + 5 minutes prep and SO fluffy! you'll never make another recipe. Dairy free option too!
Are you looking for a light, fluffy, and easy gluten-free biscuits recipe - one that isn't hard or dense or grainy? Well, I spent years developing this 4-ingredient gluten free biscuit recipe, and just know you're going to love it!
In fact, every time I make these simple gluten-free biscuits, my 4 gluten-eating kids remind me that they're better than traditional biscuits. #win
Table of Contents
ABOUT GLUTEN FREE BISCUITS
This is actually my second recipe for gf biscuits. My original recipe was also great, but had a few more ingredients and steps. I love the simplicity and versatility of this one!
It literally makes the best flaky biscuits and uses just a few simple ingredients. I love that you only need a bowl and spoon-no food processor or pastry cutter.
I've used this basic recipe to make monkey bread, gluten free blueberry biscuits, gluten free biscuits and gravy, gluten free strawberry shortcake, and cheesy biscuits for breakfast sandwiches.
You can use it in any recipe calling for Pillsbury biscuits or serve these flaky, buttery biscuits on their own. They're also a great (easy!) sub for gluten-free rolls!
INGREDIENTS IN GLUTEN FREE BISCUITS
- Gluten-free flour I recommend Cup4Cup
- Baking powder
- Salt
- Whipping cream see notes below for a dairy-free option
HOW TO MAKE THE BEST GLUTEN FREE BISCUITS
You will be amazed at how simple this recipe is, even simpler than traditional biscuits. It literally takes 5 minutes to get them in the oven. Here's how to make the best gf biscuits:
- Stir dry ingredients together in a medium or large bowl
- Add cream and stir - the dough should be wet and sticky
- Drop by spoonfuls onto a baking sheet or pan about 1 inch apart OR roll a little over 1 inch thick and cut with a biscuit cutter
- Brush a little cream on top of the dough (I just use what's left in the measuring cup)
- Bake until golden brown on the top and bottom and done inside. They are SO FLUFFY!
WHICH GLUTEN-FREE FLOUR BLEND WORKS WELL FOR BISCUITS?
We have tested this recipe with Cup 4 Cup flour blend, Grandpa's Kitchen, Better Batter, King Arthur All Purpose Gluten Free Blend, and Bob's Red Mill 1:1.
Cup4Cup yielded the best results with Better Batter coming in at a close second. The biscuits pictured in this post were made using Cup4Cup flour blend.
Although we like these blends for other recipes, Grandpa's Kitchen and Bob's Red Mill 1:1 do not work well for this particular recipe. The King Arthur Flour Blend worked OK, we just preferred the texture and taste of Cup4Cup which yielded a higher rise and an incredibly light and tender inside.
PRO TIP: If you use King Arthur, you'll need to add ¼ teaspoon xanthan gum per cup of flour used in the recipe.
HOW TO MEASURE GLUTEN FREE FLOUR
It is crucial that you use the stir, scoop and level method when measuring gluten free flour. This ensures that you don’t get too much or too little flour, which will drastically affect the final results. It is easiest if you pour your flour into a pantry bin or container.
Here’s how to measure gluten free flour:
- Stir the flour with a spoon.
- Using a spoon, scoop the flour into your measuring cup so it is heaping above the rim. Be careful to not pack it down at all.
- Use a leveler or the back of a knife to scrape the top of the measuring cup, which will level off the flour.
GLUTEN FREE DAIRY FREE BISCUITS
For a dairy-free or vegan option you can use coconut cream and a different gf flour blend.
The best gf dairy-free option for flour is Better Batter. You can also use King Arthur All Purpose Gluten Free Flour but you'll get the best results with Better Batter.
To make gluten-free dairy-free biscuits: Substitute the cream for ⅔ 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.
Don't forget to save this easy gluten-free biscuit recipe so you can find it later!
GLUTEN-FREE DROP BISCUIT RECIPE
To make gluten-free drop biscuits, 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 the flaky layers are SO pretty and tasty!
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!
HOW TO SERVE
These delicious biscuits are so versatile and are the perfect addition to just about any meal.
Try using them alongside my sausage gravy recipe to make gluten free biscuits and gravy, as a companion to my easy Instant Pot Cauliflower Soup, or alongside this creamy dairy-free tuscan chicken from my friend Allergy Awesomeness.
You can also add a little sugar (or sugar substitute) to make sweet biscuits perfect for gluten free strawberry shortcake, gluten free blueberry biscuits, or we've even used it as a dough for easy cinnamon rolls.
The thing I love most about these fluffy gluten-free biscuits is that the whole family will love them, whether they have celiac disease or eat wheat all the time.
HOW TO STORE GLUTEN-FREE BISCUITS
Store leftover biscuits in an airtight container or wrapped in plastic wrap (plastic wrap keeps them softer). Consume within 24 hours if storing at room temperature, or pop them in a freezer bag and store in the freezer for longer.
Warm them up for 10-15 seconds in the microwave.
We would love to see what you create! Snap a photo and tag @LifeAfterWheat on social media!
GLUTEN FREE BISCUITS RECIPE
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
- ½ T gluten free baking powder
- ½ teaspoon salt
- ¾ cup whipping cream (⅔ 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.
- Sprinkle about a tablespoon of gluten free flour onto the counter and turn the dough to coat (be careful not to work the flour into the dough)
- Pat to about ½ inch thick, then fold in half and in half again.
- Using a rolling pin, gently roll to a little over 1 inch thick.
- Use a biscuit cutter to cut 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
Important Note: this recipe is small and only makes 3-4 biscuits. Feel free to make a double batch if you're feeding more people!
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 ⅔ 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 blend works, but use ⅔ cup cream instead and add ¼ teaspoon 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: 4 Serving Size: 1 biscuitAmount Per Serving: Calories: 134Total Fat: 6gCarbohydrates: 17gFiber: .6gSugar: 1gProtein: 3g
Eileen says
Hello. Can I use milk instead of whipping cream? If so, do I use the Sam measurement. Also wanted to know if I can add some cold butter too?
Celeste Noland says
No, only whipping cream will work with this recipe, it's different than most other recipes in that way!
Sandra Gail says
I have been making these 3-4 times a week for the last couple of years. I am allergic to yeast so these are my go to bread. I always use Cup 4 Cup flour. When my husband was alive and I didn’t know I needed to eat gluten free (thought I had the stomach flu every month!), I made biscuits daily! I am so glad I found this recipes! If you love fresh homemade biscuits, you must try this recipe!!!!
Celeste Noland says
Yay! I'm so happy to hear this.
Philip says
I maded the biscuits and gravy this morning (and I do not profess to be a cook, but they both turned out wonderful! With a little practice I know that I can work the dough better for the biscuits. I'm so thankful for all the work that Celeste Noland has done to make those of us who are gluten intolerant have a better, more normal lifestyle!!
NYCbaker says
Hello - Have you tested this recipe with the new Cup4Cup? They have completely reformulated their blend. Thanks.
Celeste Noland says
I haven't seen it in stores yet, but I will as soon as I can get my hands on it!
mary says
what do you mean by "If you want a layered biscuit as pictured above then layer, pat, and cut out the dough. "
do you mean to cut it and not drop it...but what is the 'layer, pat, cut' part mean. I did not see it done in the video....
thanks,
Mary
Celeste Noland says
Sorry for the confusion, just roll the dough out, fold it a few times, gently roll out to about 1 inch thick, and cut with a biscuit cutter.
Michele says
I just love these biscuits! I'm not even the gluten free person in the family. Question: can I make them in advance and freeze before baking? If so, would I need to thaw before baking or throw them in frozen? Just wondering if you've ever tried that.
Celeste Noland says
Oooh this is such a good idea! If you try it, will you let me know if it works? I'm so happy you AND your gluten-free family members love this recipe 🙂
Megan says
Hey!! Did you try baking from frozen??
Kathy F. says
Made these wonderful biscuits tonight and they are awesome!! My son and I have to both eat gluten-free, so when he tasted this biscuit he said,"Oh Mom, these are awesome!" I thought I would never get to taste a biscuit like we had before gluten-free".
Thank you, thank you!
Celeste Noland says
Awww, I love this! Thank you for sharing.
Setareh says
Do you have weights instead of cups? I’ve gotten used to getting tbt scale out. How many grams of flour?
Celeste Noland says
So sorry, I'm currently working on adding weight measurements. For each cup of flour, you'll need 125 grams.
Barb says
Can whipping cream be replaced with plain yogurt in this recipe? Thank you.
Celeste Noland says
I haven't tried it 🙂
Barbara Sullivan says
These are the best and easiest biscuits I have made since going gluten free. I used America’s Test Kitchen flour blend (adding xantham gum). They rose up beautifully and were light and flaky! Finally I can make strawberry shortcake again! Thank you so much!!
Celeste Noland says
Thanks so much for sharing what flour you used! I'm so happy you're enjoying the recipe 🙂
Sarah says
I have made whipping cream biscuits for years with self-rising flour and whipping cream. My granddaughter has recently been diagnosed with Celiac so I searched for gluten free whipping cream biscuits and found these. I tried with the cup4cup flour, it looks more like whole wheat flour, I guess because of the ground flaxseed. Then .I tried King Arthur’s 1:1. We like the whiter biscuit. I patted the dough out and used biscuit cutter. They didn’t rise much but tasted great then I realized I patted the dough to 1/2” instead of 1”. Will try again before Christmas since we always have a country ham brunch on Christmas. So glad I found this recipe!
Celeste Noland says
You must have gotten the whole grain Cup4Cup, they also have a white version that works much better.
Julie says
Excellent! I didn’t realize it was only 3-4 biscuits and I made like 8 small ones. (Says roll into 1” roll) but still worked great! Moist! I have a gas oven and they took 14 min
Rebecca says
Thank you for this recipe! My gf husband loves them, and I have to admit that they are completely delicious!
Celeste Noland says
yay for gluten-free recipes the whole family enjoys!
Natalie says
Would Bob’s Red Mill Almond Flour work for this recipe? Sorry I am new to cooking with gluten free anything and that’s what I have on hand.
Celeste Noland says
Good question, almond flour behaves very differently and will not work in this recipe.