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Super Easy Gluten Free Blueberry Biscuits Recipe

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Perfect for breakfast or brunch, these beautiful gluten free blueberry biscuits are perfectly light and fluffy, slightly sweet, and studded with blueberries.
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Gluten Free Blueberry Biscuits

Perfect for breakfast or brunch, these beautiful gluten free blueberry biscuits are perfectly light and fluffy, slightly sweet, and studded with blueberries. Dairy free option included.

updated 2/19 2026 for clarity and brevity.

One of our readers requested a recipe for gluten free blueberry biscuits and we thought that was a great idea.

A mildly sweet biscuit with creamy glaze, these gluten free blueberry biscuits turned out to be a family favorite for weekend brunches and was quickly added to our rather large repertoire of gluten free biscuit recipes.

Gluten Free Blueberry Biscuits

We started with our popular 4-Ingredient Gluten Free Biscuits recipe as the based because it has just a few simple ingredients and turns out delightfully fluffy every time. Adding in a little almond extract really complements the blueberry flavor and the glaze is a beautiful finishing touch!

This recipe essentially uses a homemade gluten free self-rising flour plus a few other ingredients-it is SO simple and quick to make but looks like something that took a lot of time.

TIPS

  • Use Cup4Cup gluten-free flour blend (the regular, blue bag). I have tested this recipe with many and you will by far have the best results with Cup4Cup.
  • The dough should be sticky. If it seems dry, add a bit more cream. To make the dough workable, lightly coat the surface of your dough just enough that you can shape it. Be careful not to work the flour into the dough and just keep it on the surface to keep your hands from getting sticky. This will allow your biscuits to rise and be light and fluffy! Alternatively, you can drop by large spoonfuls or use a cookie scoop.
  • Finishing with a bit of lemon zest after glazing is a lovely touch.
  • Bake the biscuits on parchment paper for easy cleanup.
  • I prefer wild blueberries which are smaller and often available in the freezer section. You can also use regular frozen blueberries, or fresh blueberries.
  • I always recommend using a kitchen scale to measure gf flour. 120 grams of Cup4Cup = 1 cup of flour.

Bowl of Blueberry Biscuits

GLUTEN FREE DAIRY FREE BLUEBERRY BISCUITS

You can substitute coconut cream for the cream to make delicious biscuits that are also dairy free! To do so, put a can of coconut milk or coconut cream in the fridge overnight and when you're ready to make the biscuits, open the can and scoop off the solidified coconut cream. Warm it on the stove or in the microwave briefly so it is a liquid consistency, and continue with the recipe as needed.

For the glaze, you can use coconut cream or any dairy free milk alternative. Because some of those are thinner than regular cream, you might need to add a little more powdered sugar to get the right consistency.

Blueberry Biscuits

MORE BLUEBERRY RECIPES

Blueberry Lemonade

Blueberry Coffee Cake from My Gluten-Free Kitchen

Gluten Free Blueberry Lemon Bundt Cake from Allergy Alaska

Gluten Free Blueberry Biscuits
Celeste Noland | Life After Wheat

Gluten Free Blueberry Biscuits

4.63 from 16 votes
Perfect for breakfast or brunch, these beautiful gluten free blueberry biscuits are perfectly light and fluffy, slightly sweet, and studded with blueberries.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 30 minutes
Servings: 4 biscuits
Course: Gluten Free Breakfast Recipes
Cuisine: American
Calories: 343
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Biscuits
  • 1 cup Cup4Cup gluten free flour 120 grams
  • 3 tablespoons cane sugar
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt we like sea salt best
  • ⅔ cup whipping cream
  • 1 cup frozen blueberries not thawed
Glaze
  • ⅓ cup powdered sugar
  • ¼ teaspoon gluten free almond extract
  • 1 tablespoon whipping cream

Equipment

Method
 

  1. Preheat oven to 425 degrees F and line a baking sheet with a baking mat or parchment. You don't have to line the baking sheet, but it sure makes clean-up easier since you're baking with blueberries 😉
  2. In a medium or large bowl, combine flour, sugar, baking powder, and salt. 
  3. Add cream to dry ingredients and stir just until combined - dough should be sticky.
  4. Add blueberries and stir just until the blueberries are evenly distributed.
  5. Sprinkle about a tablespoon of gluten free flour onto a baking mat, parchment, or your counter. Turn dough onto floured surface.
  6. Sprinkle a little flour on top of the dough - just enough to make it workable. Don't work the flour into the dough. 
  7. Divide the dough into 4 parts and stack each on top of each other, then gently pat down to about 1" thick (this is to create layers)
  8. Use a biscuit cutter to cut the dough. When cutting the biscuits, press straight down and don't twist, twisting will inhibit rising a little.
  9. Place the biscuits onto parchment-lined baking sheet and bake for 15-20 minutes. They will be a rich golden brown on top and should not be doughy inside. Place the baking sheet on a cooling rack.
  10. While the biscuits are cooling, make the glaze by combining all ingredients in a small bowl and whisking until smooth. Scrape the glaze into a decorator bag or a Ziploc bag and cut off the tip. Drizzle glaze evenly over the biscuits and serve!

Nutrition

Serving: 1gCalories: 343kcalCarbohydrates: 48gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 49mgSodium: 462mgPotassium: 70mgFiber: 4gSugar: 25gVitamin A: 658IUVitamin C: 4mgCalcium: 139mgIron: 1mg

Notes

Feel free to double the recipe if you want to make more, the recipe works well doubled.
I always recommend using a kitchen scale to measure flour. 1 cup of Cup4Cup brand gluten-free flour blend is 120 grams.
We have tested biscuits with a variety of gluten free flours, and Cup4Cup is hands-down the best flour to use in this recipe. We highly recommend it, and it can be found in many grocery stores but is usually a little cheaper on Amazon.

To make this recipe dairy free: 

You can substitute coconut cream for the cream used in the biscuits. To do so, put a can of coconut milk or coconut cream in the fridge overnight and when you're ready to make the biscuits, open the can and scoop off the solidified coconut cream. Warm it on the stove or in the microwave briefly so it is a liquid consistency, and continue with the recipe as needed.
For the glaze, you can use coconut cream or any dairy free milk alternative. Because some of those are thinner than regular cream, you might need to add a little more powdered sugar to get the right consistency.

Tried this recipe?

Let us know how it was!

More Gluten Free Breakfast Recipes

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Comments

    4.63 from 16 votes (16 ratings without comment)

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  1. Way to squeeze more blueberries into my summer! These look GREAT!

    Reply

    • Thanks so much Jules! -Celeste

      Reply

  2. Could I cut up apple instead of blueberries and what other frozen fruit could I use. Must say the blueberry are delicious and cannot believe I made them. I used 1to 1 flour and it worked just fine. This is my go to ? thank you ?

    Reply

    • Hi Isabel, I'm so glad you enjoyed the recipe! I haven't tried it with any other fruit, but that's a great idea! I'm guessing frozen raspberries or chopped fresh apples would work, give it a try and let us know! Thanks for stopping by -Celesdte

      Reply

  3. Omg yum, my husband would love these!! We have a ton of frozen blueberries 🙂 I think I need to surprise him with these this weekend. Thanks for including a dairy-free option, I really appreciate it!

    Reply

    • Great idea, hope you both enjoy them! -Celeste

      Reply

  4. These remind me so much of scones, which I just love in the morning with tea. I love how imperfectly perfect these look too. Doable, but totally bakery-worthy.

    Reply

  5. Can blueberries be in season again! I am craving these.

    Reply

  6. Can I use coconut flour to make these?

    Thx
    Sally x

    Reply

    • Sorry Sally, coconut flour works very differently and won't work in this recipe.

      Reply

  7. Which Pamela’s ? Will the all purpose artisan blend work

    Reply

    • Yes, that will work!

      Reply

  8. Oh my goodness. These look AMAZING!!! I can't wait to see my husband's face when I make them. 🙂 Thank you!! <3

    Reply

    • Hope you both enjoy them Suzanne! -Celeste

      Reply

  9. Can you freeze the dough or biscuits before or after baking? If before, do you thaw or bake straight from the freezer?

    Reply

    • Hi Erin! I have never tried freezing them.

      Reply

  10. I made these today. They were an absolute hit and didn't taste "gluten free" at all. This recipe is definitely a keeper! Thanks for sharing.

    Reply

    • So glad you enjoyed them Jessica! -Celeste

      Reply

  11. Hi! I had trouble getting my blueberries to stick in the dough. I also couldn’t get it formed enough to use a biscuit cutter. I just used my hand to form it . Im not sure what I did wrong! It made 6. They are in the oven now! Can’t wait to try them!

    Reply

    • Hi Tiffany! The dough is sticky, and you'll need to coat it in gf flour to shape the biscuits. Did you use frozen blueberries?

      Reply

  12. If doubling the recipe and using King Arthur flour should I double the corn starch for the texture?

    Reply

    • Yes 🙂

      Reply

  13. We tried these this weekend, but subbed lemon extract for the almond extract in the glaze. AMAZING! My husband recently had to go gluten free and this website has been beyond helpful!

    Reply

    • I love the idea of using lemon! So glad you are finding some recipe for your husband to enjoy, reach out anytime 🙂 Celeste

      Reply

  14. I used 1:1 flour. These taste great, but mine looked nothing like the pic. Guess I needed a smaller cutter. There was no rise. Mine looked as though the flour to blueberry ratio was off. Again, they taste delicious !!!!

    Reply

    • Did you use Bob's Red Mill 1:1? I don't recommend that one for this recipe, Cup4Cup or Better Batter work much better!

      Reply

  15. Can I use softened vegan butter instead of coconut cream? Or hard butter cut in?

    Reply

    • No, the cream is the moisture for the dough.

      Reply

  16. Hi what biscuit cutters do you recommend?

    Reply

    • I have 2 sets of the Endurance brand, one straight edge and one ribbed edge. You can find them on Amazon, which is where I ordered them a few years ago (affiliate) https://amzn.to/3sQyyqd

      Reply

  17. Good morning! I love your biscuit recipe. It is my favorite that I have found. No need to look further! I noticed that you showed how to make it with blueberries. Had to try it. I only had fresh blueberries. I thought they turned out delicious! I did use someone's suggestion and use lemon extract. So good! Thank you!

    Reply

  18. Is it possible to substitute arrowroot for the cornstarch in the dairy free version? I'm trying to be corn free also.

    Reply

    • I'm a bit confused, the recipe doesn't call for cornstarch.

      Reply