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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.

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The past month we have been baking up all kinds of biscuits (Cheesy Green Chile Biscuits, anyone?) in the Life After Wheat kitchen! When we asked you, our readers, what kinds of biscuit recipes you would like to say, one of the responses was gluten free blueberry biscuits.

We thought that was a great idea! So we set out to make a recipe that would be slightly sweet, studded with blueberries, and perfect for breakfast or brunch.

Gluten Free Blueberry Biscuits

We started with our Easy Gluten Free Biscuits recipe because easy is ALWAYS good, especially when you’re making breakfast for a hungry crew on a school day or weekend brunch!

If you haven’t tried our easy biscuit recipe yet, you will love it. It takes just 4 simple ingredients (gf flour, baking powder, salt, and cream) and is unbelievably tender, light, and DELICIOUS! 

Okay, let’s get back to these tasty blueberry biscuits!

Bowl of Blueberry Biscuits

We used frozen blueberries because we always have some on hand – our kids love eating them straight out of the freezer for a treat. We buy a big bag at Costco which makes them inexpensive and always available when we want to make something yummy like these biscuits 🙂

We kept the sugar to a minimum in this recipe, so don’t expect them to taste as sweet as cinnamon rolls. Of course, you can definitely add another tablespoon or two of sugar if that’s what you’re going for.

You might be reading all this and have a few questions, and we will try to answer them for you. If you have a question that isn’t answered below, drop a comment below and we will get back to you soon!

Blueberry Biscuits in a Bowl

CAN I MAKE THESE BLUEBERRY BISCUITS DAIRY FREE TOO?

Yes. 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.

You’ll need to use a dairy free flour (Cup4Cup isn’t dairy free), so sub with your favorite blend. We have tested biscuits with King Arthur, Pamela’s, Better Batter, and Bob’s Red Mill. Better Batter yielded the best results BY FAR, and the result was just the same as using Cup4Cup.

You could also use King Arthur or Pamela’s, but the biscuits weren’t quite as light and fluffy. If you use either of those, sub 1/4 cup of the flour in the recipe for 1/4 cup corn starch to help the biscuits have the right texture.

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

WHAT’S THE TEXTURE LIKE? MOST GLUTEN FREE FOOD TURNS OUT GRITTY AND DENSE.

These gluten free blueberry biscuits are light, fluffy, and smooth. We don’t think anyone will be able to tell they’re gluten free!

You might have noticed that gluten free baked goods tend to get a bad rap. They’re known to have a gritty texture and be tough and/or dense. But gluten free foods don’t have to be that way! You just need to understand how to manipulate the recipe to get that light, fluffy, and smooth texture so here are some tips:

  1. Use the right flour. We know everyone has their go-to gluten free flour, and we test all our recipes with a variety of flours to try to meet everyone’s needs. That being said, out of all the flours we tested Cup4Cup yielded the best results for biscuits HANDS DOWN. This post isn’t sponsored in any way by Cup4Cup, it really just works wonders in gluten free biscuits.
  2. Use enough liquid to make your dough sticky, because the blueberry biscuits will absorb that extra moisture while they bake to eliminate any gritty texture.
  3. 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!

CAN I USE FRESH BLUEBERRIES TO MAKE BLUEBERRY BISCUITS?

We haven’t tried this recipe with fresh blueberries. If you try it, please leave a comment below to let us know how it went!

I LOVE BLUEBERRIES, WHAT OTHER RECIPES CAN I MAKE?

Here are some of our favorites:

Blueberry Lemonade

Gluten-Free Blueberry Banana Muffins from Gluten Free Palate

No-Churn Gluten-Free Blueberry Cheesecake Ice Cream from Flippin’ Delicious

Blueberry Coffee Cake from My Gluten-Free Kitchen

Gluten Free Blueberry Lemon Bundt Cake from Allergy Alaska

 

MAKING THESE BLUEBERRY BISCUITS??? We love to hear about it!

>>>Snap a photo, and tag @LifeAfterWheat on social media

>>>Comment on the post to let us know how you liked it!

 

>>>We would love for you to leave a 5 *star* rating below if you loved this recipe. Leaving a rating helps others find this recipe – thanks for sharing the gluten free love!

Gluten Free Blueberry Biscuits

Blueberry Biscuits {gluten free}

Yield: 6 biscuits
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 30 minutes

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

Ingredients

  • 1 cup high quality gluten free flour (we always use Cup4Cup - see notes)
  • 2-3 T sugar, depending on how sweet you want them 🙂
  • 1/2 T baking powder
  • 1/2 tsp salt (we like sea salt best)
  • 2/3 cup whipping cream
  • 1 cup frozen blueberries (not thawed)
  • GLAZE:
  • 1/3 cup powdered sugar
  • 1/4 tsp gluten free almond extract
  • 1 T whipping cream

Instructions

  1. Preheat oven to 450 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 small bowl, whisk together flour (be sure to measure by stirring, scooping, and leveling), sugar, baking powder, and salt. 
  3. Add cream 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.
  8. Use a biscuit cutter to cut the dough - these ones are our favorite because they're extra tall. When cutting the biscuits, press straight down and don't twist, twisting will inhibit rising a little (a little tip I learned from King Arthur Flour)
  9. Place the biscuits onto prepared baking sheet and bake for 14-17 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!

Notes

This recipe makes 4-6 muffins, depending on the size you make them. Feel free to double the recipe if you want to make more, the recipe works well doubled.

When measuring flour for any recipe, stir your flour, scoop into the measuring cup with a spoon, and level off with the flat side of a knife. Scooping the flour with the measuring cup will yield too much flour and make your final product heavy and dense.

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.

You'll need to use a dairy free flour (Cup4Cup isn't dairy free), so sub with your favorite blend. We have tested biscuits with King Arthur, Pamela's and Bob's Red Mill and recommend either King Arthur or Pamela's. Sub 1/4 cup of the flour in the recipe for 1/4 cup corn starch to help the biscuits with that light and fluffy texture you're after.

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.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 261Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 421mgCarbohydrates: 39gFiber: 1gSugar: 22gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Susan

Saturday 27th of February 2021

Hi what biscuit cutters do you recommend?

thereislifeafterwheat@gmail.com

Thursday 4th of March 2021

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

Andrea

Friday 11th of December 2020

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

thereislifeafterwheat@gmail.com

Saturday 12th of December 2020

No, the cream is the moisture for the dough.

Christene

Saturday 4th of July 2020

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 !!!!

thereislifeafterwheat@gmail.com

Tuesday 7th of July 2020

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!

Rebecca Plyler

Tuesday 28th of April 2020

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!

thereislifeafterwheat@gmail.com

Tuesday 28th of April 2020

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

Linda C Jacobs

Tuesday 17th of September 2019

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

thereislifeafterwheat@gmail.com

Wednesday 18th of September 2019

Yes :)

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