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Gluten Free Cinnamon Biscuits (Bojangles Inspired)

Soft and fluffy biscuits with a delightful cinnamon sugar filling, these are gluten-free but no one would ever guess!
Course Breakfast, Dessert, Side Dish
Keyword biscuits
Prep Time 15 minutes
Cook Time 10 minutes
cooling time 5 minutes
Total Time 30 minutes
Servings 16 biscuits

Ingredients

Biscuits

  • 240 grams gluten-free all purpose flour (2 cups stirred, scooped, and leveled) I use Cup4Cup
  • 5 teaspoons gluten free baking powder 4 teaspoons if high altitude
  • 1 teaspoon salt
  • 2 tablespoons white sugar
  • 1 ½ cups heavy whipping cream see notes for dairy free
  • 1 teaspoon vanilla

Cinnamon Sugar Filling

  • 2 tablespoons softened butter salted
  • 80 grams brown sugar (⅓ cup packed)
  • 2 teaspoons cinnamon

Instructions

Prep

  • Preheat oven to 425℉ (218℃)
  • Line 2 large baking sheets with parchment paper and set aside.

For Cinnamon Sugar FIlling

  • In a small bowl, combine butter, brown sugar, and cinnamon and mash together with a fork until it is a smooth consistency. Set aside.

For the Biscuits

  • In a medium/large bowl, combine gluten-free flour, baking powder, salt, and white sugar.
  • Add whipping cream and vanilla and stir with a sturdy spoon just until it is smooth and fully combined. The dough should be pretty sticky.
  • Using a #40 cookie scoop, scoop biscuit dough onto prepared baking sheet leaving 2-3 inches between each. You can use 2 spoons if you don't have a cookie scoop, just try to keep it fairly circular and use about 1,5 tablespoons of dough.
  • Use a round tablespoon or the back of a spoon to make a large indent in each biscuit.
  • Drop about ½ inch of cinnamon sugar mixture into each crater.
  • Bake in prepared oven for 8-10 minutes, until biscuits are turning a golden brown.
  • Let the biscuits cool for a few minutes before eating-the cinnamon sugar filling gets HOT!

Notes

Flour Notes:

I have tested this recipe with Cup4Cup, Bob's Red Mill, gfJules, and King Arthur Multipurpose. Cup4Cup brand performs much better than any of the others, providing the best texture and lift-I can only guarantee results if you used this flour.

To Make Dairy Free:

Use coconut cream instead of whipping cream. Put a few cans of coconut cream (not coconut milk) in the fridge overnight. Scoop out the solids and bring to room temp so it returns to liquid, this is what you will use in place of cream. If you use the liquids as well as the solids, the fat content won't be high enough for a proper substitution.
Substitute the butter with a dairy free alternative.
I have also tried using dairy free cream alternatives as found in the dairy section and unfortunately, none of those worked well.

Nutrition

Serving: 1biscuit