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.
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!
- 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)
- 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!
- 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.
- 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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Serving Size:1 biscuit
Amount Per Serving: Calories: 134 Total Fat: 6g Carbohydrates: 17g Fiber: .6g Sugar: 1g Protein: 3g