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)
Ingredients
Equipment
Method
- 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!
Gillie says
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.
thereislifeafterwheat@gmail.com says
It's great to hear that Pillsbury Best gf flour works well, thank you for letting us know! So happy you enjoyed them.
Alana says
Can these be made a day or two ahead and stay in fridge until baking them?
thereislifeafterwheat@gmail.com says
I don't recommend that as they might lose their rise. They are so quick and easy to mix up, it really will only take you 5-10 minutes tops.
Wendy says
Best biscuits ever, even my boyfriend was impressed. Was wandering if you had a gluten free pizza crust recipe?
Pam says
This 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 says
I 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 says
Great to know Carissa, thanks so much for sharing what worked! I'm glad you enjoyed them. -Celeste
Erin says
Hi 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 says
Hi Erin, Better Batter works great too, and it's dairy free 🙂
Erin says
Thanks! I tried find it and can’t. :(. It’s out of stock on line.
thereislifeafterwheat@gmail.com says
I 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 says
I’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 says
I haven't ever had this happen, what flour are you using?
Pat Mote says
Always use Cup4cup. See below for how I remedied this.
Pat Mote says
Had 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 says
Didn’t work. Followed recipe to the tee. They were flat and not fluffy at all.
thereislifeafterwheat@gmail.com says
I'm sorry they didn't work out Jill! I am happy to help you trouble shoot. What kind of flour did you use?
Elaine says
Didn’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 says
I'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 says
Same! Just little discs. Zero rise. I even layered. Oh well.
thereislifeafterwheat@gmail.com says
Hi Jess, I'd love to help you troubleshoot. What flour did you use? And did you use regular cream?
Amanda Moore says
Same here. I used the King Arthur and followed instructions exactly.
Tara Lampkins says
Hi, 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 says
You'll love it with the Cup4Cup flour, definitely makes a difference! So glad you're enjoying the recipe.
Tara Lampkins says
Hi 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 says
Thank you for sharing all the tips, so glad you're enjoying the flour and the recipe!
Ruth says
Love 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 says
It's a great blend, and makes the BEST biscuits!
Kristi says
Well I could not be a happier, newly gluten-free celiac sufferer!! I NEVER thought I would have biscuits again and these were the BOMB!!! Literally so light and fluffy and so tasty. It’s amazing it’s only 4 ingredients. It’s SO easy, I made them 2 night in a row. We even made southern sausage gravy with the same flour. My GOD, I’m in Heaven. My waist is going to grow, but my spirits are so high!! THANK YOU!!!!!
thereislifeafterwheat@gmail.com says
I am SO happy you're able to enjoy biscuits again! Yay! Thank you so much for sharing, I hope you get a chance to try some of my other recipes too! XO Celeste
Kay says
@Tara Lampkins, purchased GF Bread. Only way to use, butter both sides of a piece or two . Grill plate across stove burners, turn on, medium, when hot, place bread directly on plate, carefully watch, slightly brown, turn over, brown that side, take off, can eat plain, or make sandwiches, or place cheese on when first turn. Best GF ever, normal person know it’s GF that it’s not regular bread. Warning, toasting does not work.
Jules Shepard says
Nothing beats a good biscuit! Thanks for sharing your recipe!
thereislifeafterwheat@gmail.com says
We agree! 😉
Chrystal @ Gluten-Free Palate says
I love how incredibly simple this recipe is. Thank you for making recipes so easy!
thereislifeafterwheat@gmail.com says
We love easy recipes too! Thanks Chrystal 🙂
jenna urben says
Woah, these look incredible!! So perfect, gotta try these ASAP
thereislifeafterwheat@gmail.com says
Thanks Jenna, hope you enjoy them!
Kortney says
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!
thereislifeafterwheat@gmail.com says
If you try this recipe with buckwheat Kortney, please let us know how it turns out! -Celeste
Shay says
These are a dinner table must have! I know my family is going to love them!
thereislifeafterwheat@gmail.com says
Thank you so much Shay! I hope your family enjoys them!! -Celeste
Leslie says
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!
thereislifeafterwheat@gmail.com says
Thank you so much Leslie! Serving with fried chicken sounds like a fantastic idea! -Celeste
Alisa Fleming says
Wow, 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 says
Thanks Alisa, we love fluffy biscuits 🙂 Happy to hear that the coconut cream works well for you too! -Celeste
Ally Garvey says
Can the coconut cream be replaced with almond milk?
thereislifeafterwheat@gmail.com says
Sorry Ally, almond milk is a very different consistency. You'll need to either use regular cream or coconut cream. -Celeste
Darlene Thietje says
we used almond milk and it wasn't very good...took forever to get them done
thereislifeafterwheat@gmail.com says
Almond 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 says
I 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 says
Butter subs won't work, it really doesn't taste much like coconut! I think you'll like it 🙂
Callie says
So delicious!
thereislifeafterwheat@gmail.com says
So happy to hear that you liked the biscuits Callie! -Celeste
Evie Curley says
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!!
thereislifeafterwheat@gmail.com says
Thank you so much Evie! I am SO happy your husband enjoyed these biscuits, that's why I keep developing these recipes. -Celeste
Katrina says
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 ?)
thereislifeafterwheat@gmail.com says
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
Katrina says
I tried them out with coconut cream and they turned out great! So nice to have homemade biscuits back in my life!
thereislifeafterwheat@gmail.com says
Yay! SO glad you enjoyed them Katrina! -Celeste
T says
I can't wait to make these for my family. Can they be made ahead and frozen?
thereislifeafterwheat@gmail.com says
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.
Kortney says
The texture on those biscuits look absolutely perfect. It's so nice to see that gf really has no limits!
thereislifeafterwheat@gmail.com says
Thank you so much Kortney, that's what I try to prove 😉 These biscuits really do taste amazing!!
Kathy Hester says
Beautiful biscuits and love that it has a dairy free option. I am going to try to make these vegan.
thereislifeafterwheat@gmail.com says
Let me know how they turn out! -Celeste
Selene Schulz says
Can a person use King Arthur cup for cup gf flour?
thereislifeafterwheat@gmail.com says
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
Erin Dee says
Love that these are gluten free! They look perfect and so delicious!
thereislifeafterwheat@gmail.com says
Thank you Erin, we love them! -Celeste
Bria says
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!
thereislifeafterwheat@gmail.com says
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
Kathy Hester says
Simple, 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 says
Hope you enjoy them Kathy! -Celeste
Melissa Lombard says
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
thereislifeafterwheat@gmail.com says
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.
connie says
Connie tiple,
theses are yum as!
Sharon Powell says
I 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 says
I'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 says
These look so incredibly fluffy. And I wholeheartedly agree with suggesting Cup 4 Cup. It makes all my recipes turn out fantastic!
Diane says
Best ever
thereislifeafterwheat@gmail.com says
Thank you! So glad you enjoyed them Diane! -Celeste
Sarah says
I'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 says
So good! These made my Thanksgiving menu this year and will now be something I will make weekly! Thank you!!!
thereislifeafterwheat@gmail.com says
I'm so happy to hear this Anna! Thank you for taking the time to come back and let me know 🙂 -Celeste
Sandy Doell says
Best 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 says
Glad you enjoyed them Sandy, thanks for sharing your adaptations!
BigTig says
My 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 says
You might have been using a different sized biscuit cutter, they come in various sizes. Feel free to double the batch next time 🙂
Nicole Dawson says
These biscuits look amazing. I love how fluffy they are
thereislifeafterwheat@gmail.com says
Thank you, one of my all-time favorite recipes 🙂 -Celeste
Ali says
This 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 says
Hi 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 says
These 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 says
Glad you can use the entire can of coconut cream thank you so much for letting us know!
Ali says
I 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 says
Okay 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 says
These 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 says
I hope you enjoy them Wendy, so glad you found this helpful 🙂 -Celeste
Jennifer says
I made these but one recipe only made 4 biscuits so I had to double it.
Wendy says
These biscuits are the best even my boyfriend was impressed . Was wondering if you had a pizza crust recipe too.
thereislifeafterwheat@gmail.com says
Hi 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 says
Wow! 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 says
Thank 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 says
Hi 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 says
Great 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 says
These 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 says
The 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 says
The 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 says
Glad you still enjoyed them! It sounds like you might need new baking powder, these always rise well for me! -Celeste
Jessica Kendall says
Amber, 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 says
Thanks for the tip! I'll try plastic wrap and a towel 🙂 I appreciate it!
Amber G says
Ok I'll try that. Thx so much 🙂
Katrina says
I’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 says
Katrina, adding weight measurements to recipes is on my blogging list for 2019 🙂 Thank you for the feedback! -Celeste
Katrina says
Hooray!
BEVERLY says
@Katrina, YES, PLEASE SHOW THE WEIGHTS OF FLOUR.
1 cup of any flour weighs out differently. As I read through all the comments, it seems that not enough flour would account for why so many have had their biscuits fall.
Here are the differences:
Bob's 1:1 flour 1 cup = 148 grams
Cup 4 Cup flour 1 cup = 138.6 grams
King Arthur Measure for Measure 1 cup = 124 grams
Depending on which flour you use can determine the success or failure of recipes if one uses a measuring cup rather than weighing the flour.
For gluten free flours in general,[not those listed above] one can get away with using 140 grams of GF flour for a 1 cup measure in converting one's own recipes from wheat to gluten free.
Carol says
@BEVERLY, Thanks for this information; after the admonition to be careful about measuring out the flour, I immediately wished I could just weigh it out, so this will help wonderfully!
Lisa says
I 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 says
Lisa, 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 says
YES, 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 says
That’s super helpful to know, thank you!
Beverly Jones says
YES, 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 says
i 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 says
Hi 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 says
Oh my GOSH!! These were delicious!! Thank you for giving my little celiac something yummy to eat when she was sick!
thereislifeafterwheat@gmail.com says
Lisa I am so happy to hear that you and your little enjoyed these biscuits! Thank you for letting me know. -Celeste
Cinder says
These 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 says
Hi 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 says
I'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 says
So glad you enjoyed the biscuits Melanie! -Celeste
Rachel says
My 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 says
SO glad you both enjoyed them Rachel!!! Thanks for the positive feed back 🙂 -Celeste
Laura W. says
Oh 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 says
The 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 says
PLEASE 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 says
This biscuit recipe has adaptations for dairy free. Just follow those directions, I think you will love them!
Sarah says
This 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 says
Yes, that will work! Enjoy 🙂 -Celeste
Diana says
I 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 says
Diana, 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 says
Diana, 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 says
These 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 says
Debbie I've never had that happen, maybe make sure you're cooking them completely?
Jessica Smith says
I 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 says
Yay! So happy to hear you enjoy them, thanks for sharing that they freeze well! -Celeste
Jane Ryan says
What 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 says
Fantastic idea jane, I'm going to try it too! -Celeste