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.

Course Gluten Free Breakfast Recipes

Cuisine American

Keyword gluten free blueberry biscuits

Prep Time 10

Cook Time 15

Additional Time 5

Total Time 30

Servings biscuits

Calories 343kcal

Author Celeste Noland | Life After Wheat

Equipment

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

Instructions

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 ;)
In a medium or large bowl, combine flour, sugar, baking powder, and salt.
Add cream to dry ingredients and stir just until combined - dough should be sticky.
Add blueberries and stir just until the blueberries are evenly distributed.
Sprinkle about a tablespoon of gluten free flour onto a baking mat, parchment, or your counter. Turn dough onto floured surface.
Sprinkle a little flour on top of the dough - just enough to make it workable. Don't work the flour into the dough.
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)
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.
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.
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

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.

Nutrition