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!
Barbara Lynn Rither says
Not a reply, but a question. We live where the elevation is 5000'. Is there anything different that should be added to this recipe?
thereislifeafterwheat@gmail.com says
I'm at about 4500 feet, so I'm guessing you'll be OK with the recipe as written.
Hilda Lovern says
I made these biscuits with the cup4cup and I misread the baking powder. I added 1/2 teaspoon but the recipe lists 1 tablespoon. They came out beautiful and tasted so good. Does the recipe really call for 1 tablespoon?
thereislifeafterwheat@gmail.com says
It is 1 tablespoon 🙂
Mary says
Adding this to my staple recipes pile. They look delicious.
thereislifeafterwheat@gmail.com says
Enjoy!
Susan says
I made these this afternoon using gfJules flour. I have always had good results with this flour. This was no exception. I also used buttermilk. Made a very good biscuit. Like what I used to having before gf days.
Kathy says
I feel SOOOO grateful for all your recon on which GF flours AND the dairy free ideas!!!! My husband and daughter are thrilled at having biscuits again in their life!! THANKS!!!!!
thereislifeafterwheat@gmail.com says
Yay! So glad you found it helpful and your family is able to enjoy biscuits again! XO Celeste
Robin Eissler says
These were delicious. I doubled the recipe and it worked out perfectly. I’m trying the dinner rolls tomorrow. I was about ready to give up.
thereislifeafterwheat@gmail.com says
Oh, I'm so glad you're able to enjoy biscuits again and hope you love the dinner rolls, too!
Celiac says
Oh my god…this made my day. I made the biscuits and gravy recipe from this site. I’ve had the biscuit recipe flagged for a few weeks now and thought it had to be too good to be true. Bought Cup4Cup for the first time since you insisted, and I can see why it’s a premium price. These biscuits are some kind of voodoo magic. I only ended up with three layers, and didn’t have a biscuit cutter, so I just made random shapes and gently squished them a bit into round-ish shapes, but they came out great and are flaky, fluffy, and delicious. I pulled them out at 10 minutes and immediately cut into one, saw it was still a little gooey inside, and went another 2-3 mins. I’m going to have to hide the flour in the back of my pantry so I’m not tempted to make these every week!
thereislifeafterwheat@gmail.com says
Ah, I'm so very happy you're able to enjoy biscuits again!! Thank you for sharing. XO Celeste
Shelly says
I love these biscuits!!! I use Kinnikinnick gf flour because it does not have xantham gum (allergic). I replace with chia seed replacement ( 1/2 tsp. Let set w 1tsp water for about 10 min.) Then add to buttermilk
Sherry says
I just made these. They were fantastic, especially for a gluten-free bread item. I have had consistent/decent results for other recipes using Kim's AP GF flour blend (recipe courtesy of Let Them Eat GF Cake) so I used that for this recipe. When mixing, I had to add an extra couple of tablespoons of cream because there was a little bit of powder left that I couldn't incorporate without over mixing. I started with 10 minutes baking, and they were very underdone so I added 2 minutes at a time and ended up having to go about 14 minutes. They had browned high spots, but when I bit into them, the middles could have used an extra 2-3 minutes. I'll definitely make these again because the flavor was fantastic, similar to a scone Interestingly enough, the mouth feel reminded me less of a biscuit and more of funnel cakes. Weird, I know! Not complaining though. One of the better GF items I have tried.
Suzanne says
Just made these and were sooooo delicious! I followed the recipe as written - with my oven, it took 11 minutes. My husband could not believe they were even gluten free. This is a keeper!
thereislifeafterwheat@gmail.com says
Yay! So glad you're enjoying them. Thanks for coming back to comment.
Lori says
I tried these with Bobs Red mill and coconut cream. Didn’t work for me but I’m curious whether a high altitude adjustment would be needed. Any comments on that would be appreciated. Thank you.
thereislifeafterwheat@gmail.com says
I live close to 5,000 feet so these are adjusted to high altitude already. Bob's Red Mill does not work well for this recipe, please try it again with Better Batter.
Crystal says
So amazing! I was skeptical especially after reading some of the comments. I ordered the cup4cup flour and I'm in love. I didn't have the problem with the biscuits falling after baking but I did weigh my flour. I ALWAYS do. I used exactly 123g. Of the cup4cup flour. Thanks for the wonderful recipe!
Jenna says
This recipe is amazing, melt in your mouth type of biscuit, I have made them several times!!
I am going to make the dough a day ahead of baking them and see what happens. I will post the results.
ERIKA says
Just ran across this recipe and I used bobs flour and coconut milk (but the top part after it's been refrigerated and they didn't rise at all. I suppose I need to try it with proper coconut cream.
thereislifeafterwheat@gmail.com says
Bob's Red Mill doesn't work well in this recipe, try using coconut cream and King Arthur or Better Batter
Lisa Alesi says
Loved them. I sat through a dinner where my husband was eating regular biscuits and I went home and made these. My husband said they were better than the restaurant and those looked good. I made 6 biscuits and measured the dough out with 1/4 cup which came just below the rim, not to the top, so that they were all pretty equal. It took 13 minutes in my convection oven. Totally the bomb.
thereislifeafterwheat@gmail.com says
Yay! All my gluten-eating kids think they're better than regular biscuits too. Glad you got to enjoy some!
Heidi Mull says
Pro tip for using coconut cream: refrigerate can upside down. Flip can right side up to open, liquid will be on top. Simply tip to drain liquid into a bowl for later, and now all that's left is the cream!
thereislifeafterwheat@gmail.com says
Brilliant! Thanks for sharing!
Rachel W. says
I have been following this recipe from you for three years now and I am finally getting around to leaving a comment lol! I agree with your instructions and flour recommendations and only make these using Cup 4 Cup and real cream. They re delicious!! Dangerously so!! Thank you so much for sharing. I’m looking forward to making your dinner rolls, the pictures have me drooling. It will be my first time using the ‘GF Jules’ brand gluten free flour, so fingers crossed haha!
thereislifeafterwheat@gmail.com says
Aw, I'm so happy to hear that you've been enjoying them, and I so appreciate you coming back to comment. I'm excited for you to try the rolls!!
Melissa says
When you say layer, how many layers did you use in this recipe? I did two layers and the biscuits didn’t get any higher or fluffier than the exact height they were when I layered them on the sheet. Is this how it is supposed to be? So if I want higher biscuits I need to make more layers? Thanks! 😊
thereislifeafterwheat@gmail.com says
I just fold it over a few times, but don't smoosh it. Make sure the batter is fairly wet and you're using Cup4Cup flour to get a good rise.
Melissa says
I did dairy free option- did not like the coconut cream at all biscuits came out flat hard and dense. I used Forager brand non-dairy unsweetened plain yogurt mixed with a splash of nut milk and the biscuits turned out great! 😊
Wendi says
I have just finished making this recipe for the 4th time. I had to learn the hard way the first time that if I used Salty butter, I did not need to add salt also but after I fixed my error, OMG... These are amazing. I just use Bob's Read Mill cup for cup and they are fantastic. I freeze them and then enjoy them nearly fresh when I warm them up for round two of sausage gravy. Thank you for this recipe!
Rebecca says
I cannot praise these biscuits enough! Hands down the absolute best! I have been making these biscuits at least once a week for 4 years! I love to make up a bunch of breakfast sandwiches
(bacon, sausage, ham, etc) wrap them in wax paper and put them in the freezer. They taste just as good as the day they went in. It has been a life saver for my busy gluten free family. Thank you so much for your time and energy in developing this recipe!
thereislifeafterwheat@gmail.com says
I love the idea of making and freezing breakfast sandwiches with this recipe, thanks so much for sharing!
Pam Yoder says
Heavy cream or regular?
thereislifeafterwheat@gmail.com says
whipping cream or heavy cream will work.
Angela says
I made these biscuits and they were easy to make. They tasted exactly like the cream biscuits I used to make before I became a celiac. Thank you for the recipe. They are super super good.
Amy Cole says
OMG!!! Honestly these are the very best GF biscuits I have ever made. I've tried so many and none of them come close. Thank you soooo much.
thereislifeafterwheat@gmail.com says
I'm so happy you're enjoying them Amy!
Jennifer says
I had limited ingredients and must admit, was skeptical, not using cold butter. Made biscuits with regular flour and butter for decades. Light and fluffy.
These were awesome. I used a store brand gf flour, baking powder that was likely too old, and Country Crock plant cream. I ‘rolled’ patted them into a rectangle then cut into 6 pieces. They didn’t brown, but they tasted like more! I’ll try again with fresher ingredients and better flour.
Thank you!!!
GF girl says
One of my favorite recipes! But this page has WAY to many ads!! I can hardly see all the instructions! Very annoying
thereislifeafterwheat@gmail.com says
Sorry you're annoyed by the ads, without them I wouldn't be able to provide hundreds of free recipes and information articles for you.
Katie says
I love this recipe as written and have been making it for years. Lately I don't even bother rolling out the dough, I just grab chunks of dough, press little discs in my hands and layer them 3 deep. Works perfectly.
Today I wanted more than 3 biscuits but only had enough heavy cream for one batch, so I decided to make a 2nd batch with buttermilk and do a side by side comparison.
I decreased the amount of buttermilk to 2/3 cup but otherwise followed the same recipe.
Buttermilk version rose more, the outside browned less, and the texture is a bit chewier. They held together better but were less flaky than the cream version. Great flavor. The original recipe is still my favorite, but good to know buttermilk makes a decent sub if it's all I have on hand!
thereislifeafterwheat@gmail.com says
Thanks for sharing this tip Katie!
Trish says
Just wanted to say thank you. This is a great recipe. I am new to GF for my young son and finding recipes like this help him feel normal and not different t from others that can tolerate gluten
thereislifeafterwheat@gmail.com says
I love this Trish! So happy your son is enjoying the biscuits. Did you know I just launched a course for gf beginner's? It's called Gluten Free 101 and I think it would be a great resource for you and your son as you navigate this new lifestyle. You can find more info here: https://tinyurl.com/glutenfreeu
Deonna says
Did you use gluten free or is it aluminum-free baking powder?
Looking forward to trying these as they are the closest to the 2 ingredient biscuits. Thanks!
thereislifeafterwheat@gmail.com says
I just used regular gluten-free baking powder. Aluminum free should work too.
Jessica says
How would you adapt this recipe for high altitude baking?
thereislifeafterwheat@gmail.com says
I'm above 4,000 feet so you shouldn't need to adapt it.
Shar says
Late to the party!... Made these with my own homemade 1:1 flour blend. They came out fluffy and delicious.
Kathy says
These are great biscuits! I had to bake them 5min longer (could be my oven) but the texture and flavour are wonderful. I will make them again.
Leilei says
I have a question, I have coconut milk based whipping cream. Do you think that would work for in place of the regular cream?
Celeste Noland says
I tried that and the texture was not nearly as good. It didn't really work unfortunately.
Christi usher says
Best texture, rise and moisture, but extremely salty. The baking powder is supposed to be 1/2 a Tablespoon correct? It has a Capital T.
Celeste Noland says
Yes, 1/2 tablespoon. Feel free to reduce the salt to your liking.
Lindsey says
Can I make these with butter milk if I don’t have heavy cream?
Celeste Noland says
Buttermilk will not work the same.
KATHY JAMES says
These are absolutely the best biscuits I’ve ever made. I’ve made them twice now just to make sure the first time wasn’t a fluke. Thank you. I’m new to being celiac and this is the first gluten free recipe I’ve made that is not only edible, but wonderful
Celeste Noland says
Kathy I love this so much! Thanks for coming back to comment. I'm so happy you loved the biscuits and am excited to see which recipe you try next.
Froglady says
I made these with bobs red mill 1to 1 flour. We like ours thin… so I got 8 biscuits and they rose wonderfully!!!! I brushed with milk….
Candice says
We don't typically buy the cuo4cup brand since my husband is also milk free. However, I do know that cup4cup has a dairy free version that I think I might try.
Celeste Noland says
Better Batter works great too and is dairy free.
Brittany Wilcken says
The cup4cup has milk powder in it. Is milk powder good or bad? I have heard different things about milk powder.
Celeste Noland says
It's just dehydrated milk. If you don't have an allergy to milk, should be fine!
Paula says
Made these successfully substituting sour cream for the heavy cream (I was out)!
Celeste Noland says
Interesting, thanks for sharing!
Melanie says
What do you mean by the "layer method". You didn't give an explanation. Does it mean fold over the dough several times and pat down?
Celeste Noland says
Sorry for the confusion, Yes. fold it over a few times, then pat down or gently roll.
Emily says
I think the varied reviews in the comments have to do with the cooking time. I used the recommended Cup4Cup flour and rolled the biscuits out according to the directions, but after 12 minutes at 450 (I have an oven thermometer so I know it's accurate), my biscuits were still gooey and wet in the middle, despite getting quite brown on the top and bottom. I lowered the temperature to 350 and kept checking every two minutes until they were fully cooked. It took much closer to 20 minutes than to 10. Next time I'll do what I do for my tried and true gluten biscuits, which is start them at 450 for five minutes, then lower the temperature to 375 for another 12 minutes. Despite the cooking time being wildly off for me, I'll definitely make them again!
Celeste Noland says
Thanks for sharing what you did! Altitude might also factor in, I'm at over 4,000 feet.
Rachel says
Made for breakfast with sausage and gravy! Divine! Lacking time, scooped them with my ice cream scoop and the family devoured them. Thanks for a good recipe - left overs will be tried with strawberries tonight!
Celeste Noland says
Yay! I actually have a strawberry shortcake recipe based on this biscuit recipe if you want to check that out: https://thereislifeafterwheat.com/2020/08/gluten-free-strawberry-shortcake/
Michelle says
Thank you for this recipe!! FINALLY a delicious gf biscuit recipe! I made the first batch as listed and then added a bit more cream to the second batch so they were very "sticky" and wow they were amazing. Definitely adding this to the favorites list!
Rob says
Pretty good taste. I just don't know why mine never rise.
Using King Arthur 1 to 1 because it's all I have, followed notes about reducing flour qty with KA. Used coconut cream as well per notes because trying low fodmap. My baking powder is brand new too.
Sarah says
Biscuits are the ONE thing I have missed MOST having a gluten intolerance. I have tried so many recipes and they are turn out like rocks, or too salty. This recipe is so spot on, taste soo amazingly delicious like REAL biscuits, that it almost made me cry- yes, I’ve missed a good biscuit that much! LOL! I had to use up the last 3/4 c of cup 4 cup flour, and 1/4 cup gf Pilsbury (bc I ran out of cup 4 cup) and thy STILL came out delicious! One thing that amazed me was how much it taste like butter with no butter in it! THANK YOU for your 4 year investment of time to figure out this recipe! You have cracked the code and I am truly the most grateful!!!💛
Celeste Noland says
Sarah I love this! I'm so happy you're enjoying biscuits again! Thanks for coming back to let me know. -Celeste
JJ says
I used Better Batter and coconut cream. Mine ended up gummy in the middle. I made them an inch thick and used a 2.75" biscuit cutter.
Any ideas? Should I have let it sit to hydrate maybe? My baking powder is new.
Celeste Noland says
Hi JJ! Did you let the cream rise to the top of the can and only use that portion? That's the trick!
Ellen Gipson says
They were good but not as fluffy as expected. It had a doughy bite that I did not expect. Will try again to see if it is the same.
The SMALL Bach is about 1 Tbl. For each biscuit.
Thank you for posting.
Celeste Noland says
Hi Ellen, can you tell me what flour you used? I definitely recommend Cup4Cup or Better Batter for the fluffiest texture.
Christine says
I made these tonight, and they were delicious! So light & fluffy! I made the recipe exactly as listed. Even my anti-gluten-free children thought they were delicious. I followed the rolling and folding instructions, but then just cut it into four square biscuits at the end. This recipe is so simple and easy, and I’m so grateful I found it.
Elaine says
I am gluten intolerant but my husband has heart disease, cream is out of the question can l use yoghurt Instead?
Celeste Noland says
Oh that's a tricky one. I haven't tried it, the texture of yogurt is definitely thicker than cream. If you try it, will you let me know how it goes?