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!
Kimberly says
Is there a GF flour blend (or GF flour blend recipe ) that doesn’t contain Potato or Corn, that would work for this recipe? Most GF blends have potato and/or corn flours/starches (which I also can’t have, in addition to the gluten). Any suggestions would be greatly appreciated!!
thereislifeafterwheat@gmail.com says
Hi Kimberly! I haven't tried one, but feel free to experiment! Just make sure the biscuit dough is plenty sticky, you might even want to try it just as a drop biscuit the first time around. Let me know what works! -Celeste
Vivian Griggs says
High altitude changes? Anyone try this? Desperate for a good high altitude GF, DF biscuit.
McKenzie says
Can I use half and half instead of heavy whipping cream?
thereislifeafterwheat@gmail.com says
I just tried this a few weeks ago and it worked just about as well as cream. Start with 2 tablespoons less and add more if needed. -Celeste
Scott S says
Thank you for this! The Mrs. recently learned she’s allergic to wheat and we’re struggling to find alternatives to traditional. These came out really well with Cup4Cup and they only had a slightly dusty, not gritty, mouth feel and the flavor and fluffiness are great!
thereislifeafterwheat@gmail.com says
I'm so glad you both enjoyed them Scott, thanks so much for letting us know!
Rebecca K says
These were definitely the best gf biscuits I've ever eaten, let alone made - and I believe they give ANY biscuit I've ever had a real run for their money. We darn near came to blows over the last biscuit last night. They were ridiculously easy to make, no pastry blenders necessary. I only dropped them onto parchment paper, but they were SO LIGHT and FLUFFY. Thanks for this brilliant recipe!
thereislifeafterwheat@gmail.com says
Rebecca thank you so much for the kind comment! I love hearing stories like this and appreciate you taking the time to come back and let me know how much you all enjoyed the biscuits. -Celeste
Cher says
Can you freeze these to eat a few days later?
thereislifeafterwheat@gmail.com says
Absolutely. Just bake as directed, let cool completely, and freeze. Warm in the microwave or wrapped in foil in the oven before serving 🙂
Kristen says
This is our go to gluten free biscuit in our house! With only 4 ingredients and simple steps to follow, it’s full proof! Also, your from scratch country sausage gravy receipt is to die for with these biscuit.
thereislifeafterwheat@gmail.com says
So happy you are enjoying the biscuits and the gravy Kristen! Thank you for coming back to let us know 🙂 -Celeste
Marci says
OMG!!! These are SO GOOD! Thank you, thank you, thank you. Today was biscuits and sausage gravy, and I can see strawberry shortcake and chicken and dumplings in the near future! Seriously. THANK YOU!!!
thereislifeafterwheat@gmail.com says
Wonderful ideas Marci!!! Hope you enjoy every one of them. -Celeste
Heyley says
Oh.my.gosh. These are amazing!!! I made them last weekend for my family and will be making them again this weekend (I used them with s chocolate gravy recipe) my family was very happy! My husband even said “I think these are the best biscuits I’ve ever had...i dare say even better than my nana’s” but we will keep that secret 😉 Thank you so much for this amazing recipe!!
thereislifeafterwheat@gmail.com says
Awwww, I love hearing how much your family enjoyed the biscuits. Thank you so much for sharing!! -Celeste
Rache says
Wow..... these are the HOLY GRAIL. They’re flaky, they’re light, they’re slightly chewy..... this is not some dense, grainy, disappointing excuse for a gluten free biscuit. I only comment on recipes occasionally, when I find something phenomenal. These are absolutely phenomenal.
thereislifeafterwheat@gmail.com says
Thank you SO much for taking the time to come back and comment, I am glad you enjoyed them! -Celeste
JHoy says
Thanks for the recipe! These are, by far, the best gluten free biscuits I have tried!
Rachel says
Why would I need to put the coconut cream in the fridge the day before, if I will have to warm it up in the microwave to liquify it anyway? What’s the purpose of putting the coconut cream in the fridge and is it necessary?
thereislifeafterwheat@gmail.com says
Sorry for the confusion Rachel, you put it in the fridge so that the cream will rise to the top and solidify. You'll only use the cream, and keep the leftover coconut water below for smoothies or something else 🙂
Jamaica says
Hello! I’m going to make these for the first time for a large group. How many biscuits does this recipe yield? Thank you!
thereislifeafterwheat@gmail.com says
This recipe makes 4-6 biscuits, it is a small batch recipe. Feel free to double it, but I would make a separate double batch as needed instead of tripling or more.
Jacqueline says
Made these tonight and they were a huge hit. I used Pillsbury 1:1 blend and they required just a splash more cream to make the dough the right consistency. Will definitely be making them again!
thereislifeafterwheat@gmail.com says
Thanks for the tips Jacqueline, so glad you enjoyed them!! -Celeste
Betty says
Can I add ingrediants such as rosemary and garlic and cheese to this mixture?
thereislifeafterwheat@gmail.com says
Absolutely, great idea!
SANDY DUTTON says
As soon as I saw the video I printed the recipe to try because they look so good and easy! Husband & daughter always have to use toast (more like s.o.s.) when I make biscuits & sausage gravy but these look good enough to serve to the whole family of 6. I used to make chicken & dumplings using Bisquick but haven't made in a long time due to 2 family members being GF. I tried the GF bisquick for the stew but didn't like how it came out, wasn't anything like the regular. I'm curious if this recipe would work like that, dropping onto boiling stew?
thereislifeafterwheat@gmail.com says
Hi Sandy, I haven't tried using these as dumplings, but that's a great idea! Let me know how they turn out. -Celeste
Anita Malone says
I just made these biscuits and they are delicious! I will not use another recipe again. Your detailed step by step instructions was so helpful. And the pic showing to space the biscuits is crucial. Normal biscuits you have them touch slightly. But gluten free works best an inch or so apart. Thank you for the recipe!
thereislifeafterwheat@gmail.com says
So happy you enjoyed them Anita!!
Cindy says
OMG!!!! These are AMAZING!!! SPECTACULAR!!!! PERFECT!!!!! Never did I think I would find a decent GF biscuit recipe. The easiest recipe I have come across as well. They were light and fluffy and delish!!!! No gumminess, no flat hockey pucks. Picture perfect!!!! Thanks a million!!!! I am still speechless!
Kelly says
These are absolutely delicious! I tried both drop and layering. I had difficulty with the layering process. I couldn’t figure out how to flatten the dough wide enough to make multiple biscuits so I used a rolling pin which resulted in the biscuits coming out rather flat. Are there pictures or a video you could post to show how you layer? Thanks!!
Michele T Rudenko says
These are wonderful
I came up with a substitution for the lactose in cream for us with lactose intolerance and they come out Devine.
Take 3 TB butter
1 egg yolk
Enough lactose free whole milk to bring liquid to the 3/4 cup. Whisk all well and I use the cup 4 cup flour blend.
thereislifeafterwheat@gmail.com says
Thank you so much for sharing Michele!
Debbie says
Is this flour Keto friendly? Just started on the Keto diet and looking for a good flour substitute for baking that will give me good results.
thereislifeafterwheat@gmail.com says
Sorry Debbie, this is not a keto recipe.
julia macias says
These look wonderful, can’t wait to try them!!
Since going gf I only bake with weight measurements since it’s so much more accurate.
Could you please include them in your recipe??
thereislifeafterwheat@gmail.com says
1 cup Better Batter flour is equal to about 140 grams.
Sondra says
Made this recipe this morning for Biscuits and gravy and it turned out really well I was really happy that the biscuits tasted like they were suppose to. Thank you for posting the recipe.
thereislifeafterwheat@gmail.com says
Yay! So glad you enjoyed them.
chuck says
Your receipe looks great and I'm sure it's delicious...
JUST A REMINDER - Gluten & Wheat are not the same. Some people happen to be allergenic to wheat, EVEN with or without gluten substitutions...
thereislifeafterwheat@gmail.com says
Yes I am aware of this Chuck, my husband is allergic to wheat.
Jacqueline E Koscheski says
The Cup4Cup flour blend on Amazon is WAY to expensive for me...where else can I buy it?
thereislifeafterwheat@gmail.com says
You can try Walmart or another local grocery store 🙂
Dian Simpson says
Your use of “1/2 T” baking powder is confusing. A better suggestion would be 1 1/2 tsp since there are so few times your measurement is ever used and so few measuring spoons that size. I almost used 1/2 tsp. This could be why several people reported rising issues. Your biscuits are amazing, thanks for your great work!
Linda says
I made these today but they came out flat. Tasted lovely but just didn’t rise like English scones (which I think is a biscuit in the U.S.). We can’t get much variety of ready mixed gf flour in the U.K. so I used Dove’s. I also had to use quite a bit more cream as the mix was too dry. Maybe I need to change quantities of flour?
thereislifeafterwheat@gmail.com says
The dough should be very sticky, so try using less flour next time and be sure your baking powder is fresh, it should be replaced at least every 6 months.
Becky says
These are the best ever! Thank you. I’ve missed biscuits so much and this is by far and away the best tasting biscuits I’ve had since going gluten free (20 years now!). And how nice that they are so easy too!
thereislifeafterwheat@gmail.com says
SO happy you got to enjoy some fluffy biscuits!! Thanks for the comment 🙂
Susan says
Do you have any suggestions on how to make this and other GF baking recipes work better at high altitude. I recently moved north of Denver and while it's not extremely high, there are baking issues with rising, and how long to bake, etc. Any insight would be helpful.
thereislifeafterwheat@gmail.com says
You should be able to look up high altitude baking adjustments and follow those.
Joni says
I loooove these! So close to the “real thing”.
Under quarantine, I didn’t have any heavy cream or coconut milk so I used about 2 TB of melted butter and the rest regular 2% milk. I doubled the recipe and simply did drop biscuits. They turned out so light and fluffy and delicious!
Thank you for this awesome recipe!
thereislifeafterwheat@gmail.com says
Great idea, thanks for sharing the sub!
Rebecca Dekker says
Thank you. I almost cried when I ate these. I had truly thought making biscuits was gone forever. DELICIOUS, and perfect!!! I Used everything recommended except I used butter/milk substitution.(I found the recipe on Pinterest) They were perfect .I can thank you enough for bringing joy to this celiac baker.
thereislifeafterwheat@gmail.com says
Rebecca thank you SO MUCH for your kind words, this blog is a lot of work but notes like this make it all worth it! So glad you enjoyed the biscuits.
JaNyce Neiberger says
I don’t know what I did wrong. Followed the recipe exactly, using King Authur flour, and coconut cream because that is what I had on hand. Didn’t rise, wasn’t sticky enough, dry, fell apart, and salty.
thereislifeafterwheat@gmail.com says
So sorry the biscuits didn't turn out! Be sure you're adding xanthan gum as recommended in the notes, and try adding a tablespoon or two of coconut cream, you want the dough to be sticky before baking.
Deb Hanson says
I have tried every recipe out there it seems for biscuits and this is by far my family's favorite. Just make sure to layer them like it says above and make them pretty thick. I had to lower my oven to 425 to get them done on the inside but other than that they were perfect!
thereislifeafterwheat@gmail.com says
So glad you enjoyed them Deb, thanks so much for your tips!
April Helm says
My husband is gf & loves biscuits & gravy. I doubled the recipe but instead of doubling the cream I mixed whole Greek yogurt & milk to get the 3/4 cup (mixed to get same consistency as cream). So I used 3/4 cup cream & 3/4 cup of whole Greek yogurt/milk That combo gave the biscuits the flavors they needed. Now they are as close to real biscuits as I could get.
thereislifeafterwheat@gmail.com says
Never would have thought to try yogurt, thanks for sharing!
AG says
Really impressed with these! I used Kroger brand Simple Truth gluten free all purpose baking flour (the tall rectangle box) and I added 1/4 tsp of cream of tartar, whipped egg whites from 1 egg, and coconut cream from a room temp can. The batter was SOOO nice and fluffy (and sticky of course)! They did rise, but not drastically, so I probably should have made them thicker, but the insides were absolutely PERFECT and fluffy all the way through! This is the FIRST time ever (in 7 years!) that our GF biscuits have been fluffy all the way through lol! The taste was a little more "coconuty" than I cared for, but they still tasted good! I'm going to experiment with some of the coconut subs listed above, and see what else I can do with these! Thank you so much for this recipe!
thereislifeafterwheat@gmail.com says
So glad you enjoyed the recipe, thank you for sharing your subs!
Aureny Perez says
I have Bob's flour 1 to 1; will it work?
thereislifeafterwheat@gmail.com says
I don't recommend Bob's 1:1 for this recipe, please see the recipe notes for flour recommendations.
Aureny Perez says
using Bob’s ‘1 to 1’ flour will work? how much use of cream? and which substitute for the cream? maybe coconut cream or almond?
thereislifeafterwheat@gmail.com says
I don't recommend Bob's 1:1 for this recipe, please see the recipe notes for flour options.
Sharon Ripps says
I haven’t made these yet, I need a fresh baking powder (hmm... wonder if that could be the reason for some of the flops I read about? ) I will be baking these at altitude – Mile high – has anyone made any substitutions or changes? I can never remember whether I should use more or less baking powder.
Sharon Ripps says
Apparently, I missed the altitude comments...has anyone come up with an answer? I don’t find the recommended adjustments helpful-I think they work in the mts. but not so successful in Denver.
Rhonda Brooks says
Well I made these according to the recipe and I must say it had great flavor but was flat as a hockey puck. What inside there was was nice textured and it was crispy on the outside but it had no lift no fluff no layers. I do know my baking powder is fresh however one of the very last comments in the notes section was that you did not prefer Bob's red Mill flour 1 to 1 which is what I used I don't know if that was the problem. I have tried many recipes and have never gotten results as shown in the pictures. These definitely have the best flavor and finish oven you have tried but we're probably only about 2 inches tall if that.
thereislifeafterwheat@gmail.com says
Hi Rhonda, the flour definitely makes a difference! Try using Cup4Cup next time and you'll have much better results.
Becky says
I followed your directions with no changes and the biscuits turned out great, truly delicious. I have frozen them after baking with great results, as well. Have you tried freezing them prior to baking? If so, how do you recommend baking?
thereislifeafterwheat@gmail.com says
I haven't tried freezing them before baking, let me know if you figure out a good method for that! I'm so glad you have been enjoying the recipe. -Celeste
Kelly says
Can I use whole milk instead of cream? I don’t have any right now.
thereislifeafterwheat@gmail.com says
Cream works best, but you can use 2-3 Tablespoons melted butter + enough whole milk to make 3/4 cup.
Cristy Johnson says
I’ve made these several times using Cup4Cup and have been so happy to eat a “normal” biscuit again!
Tonight I used GF Jules and oh my, they turned out even lighter and fluffier than the C4C! Definitely give this recipe a try with GF Jukes if you have some. I did find it needed a bit more cream than the C4C.
Sharon Shirley says
The first batch I made, I used Bob's 1 to 1 and heavy cream; turned out wonderful; the second batch, I used Bob's 1 to 1 and 2% milk; did not turn out as well and were really goopy inside; very well done on the outside! So stick with cream. I did brush with butter and toast leftovers; that did make them very good!
Mel says
Thank you for this!! Would I be able to use the Pillsbury Gluten Free Flour for this recipe. I am fairly new to the gf world and learning so much.
thereislifeafterwheat@gmail.com says
I haven't tried it with Pillsbury, so let me know if you try it! I know for sure that Cup4Cup and Better Batter make beautifully fluffy biscuits, and those are two of my favorites for a variety of other recipes, too 🙂
Aura says
Hi, I desperately miss biscuits and these look great but, I have a lot of food sensitivities and can't have dairy or coconut. So, what can I use instead?
thereislifeafterwheat@gmail.com says
I haven't tried any other options, but have a few ideas for you. If you can tolerate cashews, you can make cashew cream and use 2/3 cup of that as a substitute. Watch the dough, it should be sticky but still solid, add extra cashew cream or flour if you need to. Here is a great post on how to make it: https://www.thekitchn.com/how-to-make-the-ultimate-vegan-cashew-cream-242648
You can also use 1/3 cup soy or rice milk + 1/3 cup dairy free butter (use the stick variety) or even oil if needed. Using oil will affect the taste and you'll lose that "buttery" flavor.
Let me know how it goes!
Annie says
I saw you can freeze these once they've been baked, but can you make the dough and refrigerate the night before, in order to bake the next morning?
thereislifeafterwheat@gmail.com says
I haven't tried that, if you do please let me know if it works!
Kathryn W says
I've made this recipe twice. The first time they burnt on the bottom, wasn't quite done in the middle, but nice on top. The second time I turned them over half way through baking, and because of the cream they burnt the tops; but they were more done inside. They were not completely done inside, but almost. Baked for a total of 10 minutes each time. Any suggestions?
thereislifeafterwheat@gmail.com says
Hi Kathryn, what flour are you using?
Kathryn W says
The one your recommended. Cup4Cup in the blue bag.
Kathryn W says
The one you recommended. Cup4Cup in blue bag.
thereislifeafterwheat@gmail.com says
I haven't ever had that result, I would suggest using an oven thermometer to be sure your oven is the right temp, and also be sure your rack is in the middle of the oven. Check the pics on the post to make sure the consistency is the same, too. Hope that helps!
Susan says
Do you use salted or unsalted butter?
Can't wait to try!
thereislifeafterwheat@gmail.com says
These biscuits don't call for butter, they use cream instead.
Terrie says
I’m sorry for sounding so dumb. But I’m still unsure how to layer the dough.
I wanted to use my small scoop but I thought that they wouldn’t shape properly using a biscuit cutter. I went ahead and put all of the dough onto the floured mat. I patted that large amount down to an inch or so. They just came out of the oven and are nicely browned. They of course or not a tall as yours. So, could I just scoop a small amount with my scooper and layer a second scoop, then pat each one individually? I’ve been baking for 50 years but stayed away from biscuits and yeast rolls. Now I want to take on the challenge and being Celiac I must used GF recipes or try to adapt a regular one….thanks for the great recipe.
thereislifeafterwheat@gmail.com says
You don't sound dumb at all! I pat out to about an inch thick, fold over a few times, and roll out. To get them taller, just roll out thicker, try 1 and a half inches instead 🙂