Fluffy sky high gluten free biscuits!
Being from the South, biscuits are just a given for special occasions. I say special occasions because the reality is that I do not make biscuits every day. But they sure do call a hungry crowd to just about any meal. Biscuits, and in particular gluten free ones, are an art form as well as a tasty companion to a mouthwatering meal. But, biscuits are also fickle sometimes. Too much flour and they can quickly go from delicious to dry. The solution to that is more of a technique than a secret. Sure, at first it seems like a secret, but really, it’s all about the technique you use for your particular biscuit recipe.
Flaky and buttery, fluffy and moist, these are all terms bakers and foodies use to describe their ideal biscuit. But can a gluten free biscuit also have these qualities? Absolutely yes. It just takes a bit of trial and experimentation with flours to get the perfect gluten free biscuit to compliment your meal.
These “secrets” that I’m revealing are not so much secrets as lessons. There are things to do and things not to do. But they are all little techniques to help your gluten free biscuits rise to the occasion.
Secret # 1
The type of flour you use determines the outcome of your finished product. Sounds like a no-brainer, right? Well this is vitally important for baking gluten free. For example, if you want fluffy, white biscuits, as opposed to a brownish color, use superfine white rice flour. Brown rice flour can also be used, but they will have a hint of brown. Coconut flour lends a great taste to biscuits, but may be a little too sweet for a dinner meal.
Secret # 2
The gums that gluten free baking usually require are not always necessary in biscuit recipes. Often, your biscuits will turn out just spectacular with a combination of some baking powder and salt mixed with gluten free four and starch. This may not be the case for every recipe, but for a general rule of thumb, xanthan gum and guar gum can often be omitted.
Secret # 3
The type of fat you use can make a world of difference in your biscuits. This is regarding taste, and even texture sometimes. Butter is going to result in a buttery, almost sweet taste in your biscuits. Shortening can also be used – it’s going to lend more height to your biscuits and they may also be softer. Shortening is flavorless so the end result will taste a bit different than your butter counterparts. The final verdict between the two is if the recipe calls for butter or margarine, use the butter option. If the recipe calls for any type of fat (as in, it gives you options), choose the one that will compliment the rest of the meal best.
Secret # 4
You don’t have to make drop biscuits. This is a little secret I discovered while multi-tasking. Just because the recipe is directing you to drop the biscuits on the cookie sheet doesn’t mean you have to. Instead, if you prefer round, cookie-cutter biscuits, make those instead. The secret is that because gluten free biscuit dough will be quite sticky, you’ll have to do some creative positioning. Take a piece of plastic wrap and dust a little flour on it. Lay your biscuit dough on it and cover it with another piece of plastic wrap. (You might need a little more flour). Gently roll out the dough to a nice thickness – about ½ inch or so. Use a floured cookie cutter to cut out your biscuits. Slide a metal spatula underneath the dough and place your biscuits on the baking sheet. A nice, easy way to get beautiful round biscuits!
Secret # 5
Placing the biscuits close to each other helps them rise higher. However, in most biscuit recipes, not just the gluten free ones, the directions state to place the biscuits 2 inches a part to bake. Well, if you want to see some nicely risen biscuits, try placing them closer to each other. Allow them some space, but if you try for about ½ inch apart, they will be able to grab onto the other biscuits, thus baking up sky high and light.
Whether you like light and fluffy or tall and flaky biscuits, your gluten free baking adventures just got even more interesting with these secrets to yummy biscuits. The great thing about biscuits is that adding cheese or herbs can take a basic, plain biscuit and transform it into a savory gluten free bread worthy of serving to guests. Or add in some cinnamon and serve them with honey butter and you have a delightfully delicious breakfast treat.
Enjoy your biscuits!
Like this article? Please share it!
Linda Geraghty
I was surprised you posted such a beautiful picture of biscuits, but no recipe. Where can I find the recipe that produced those? Thanks!
GF baker
Hi Linda,
Here is a good recipe I just posted… https://zestforbaking.com/flaky-buttery-gluten-free-biscuits-recipe
Enjoy!
mona
what is the lite mix your using? Is that what it is called or is there another name?
Chrissy Lane
Hi Mona,
I guess I should have referenced that in the article – the recipe for the light mix is at the bottom of this recipe.
https://zestforbaking.com/flaky-buttery-gluten-free-biscuits-recipe
Hope this helps!
~Chrissy
Jeff Rogers
My daughter is gluten free and I have struggled to duplicate the fluffy biscuits of the old days before healthy eating ruined breakfast. I used this recipe to make the best biscuits since butter and wheat. Thank you and keep these recipes coming!
Chrissy Lane
Hi Jeff,
Thanks for the great review!
Happy baking!
~Chrissy
Angela
Hi I’m a newbie to gluten free living and I’m still in research mode. What is the best recipe for making dumplings for chicken and dumplings?
Chrissy Lane
Hi Angela,
We are so glad you stopped by – welcome to the world of gluten free bread!
I hope you are enjoying what you find here.
Regarding your search for a gluten free dumpling recipe, I wrote an article with a recipe as a guest on another website a while back – it was for ‘gluten free dumplings’, so hopefully that will fit what you are looking for.
http://porkandgin.com/recipes/world-gluten-free-dumplings/
Thank you for your question!
Shari @ Simply Shari's Gluten Free
These look amazing! I also find that when using regular ground gluten-free flour, using a high ratio of starch creates lighter, better textured biscuits. I can’t wait to try your recipe. I love using superfine rice flour in cakes and such.
sonia
Good tips, thanks. Why does your recipe in reply to Linda G have a completely different photo from the biscuits pictured here? They appear to be completely different biscuits and results.
Chrissy Lane
Hi Sonia,
The picture is actually my avatar. It’s just what appears when I comment here on the website.
So those were not actually a recipe, just a delicious looking picture.
🙂
vm
I have diabetes and must use sugar free very LOW carb ingredients. Should I just substitute chia or ground chia (?) for the xanthan gum in recipes. Most gluten free recipes are so full of things that raise blood sugar (for Type 1 + Type 2 diabetics) that I can’t use most recipes. I’ll try a coconut+almond flour bread recipe and substitute chia. Thanks
marsha
I’m so confused. Dr. Davis who wrote the Wheat Belly book says not to use rice flour, tapioca flour etc. which is all the alternatives to make these goodies without wheat. I have avoided making things because I’m afraid I will relapse if I try. He makes it sound like you won’t feel good or you will not lose the weight. I am so happy going gluten free hope to lose some weight. Please someone calm my fears….thank you
C.J. Brady
Hi Marsha,
Thank you for your comment!
Unfortunately, I don’t have a whole lot of experience with his recipes. I know of them, but haven’t tried his methods.
But I can offer this, gluten free is a lesson in experimentation and finding what works for you. I hear from many readers, like yourself, who are gluten free for many different reasons. I enjoy hearing from everyone and seeing how we can help in whatever way we can. Most of my recipes use a combination of rice flour, potato flour, almond flour, coconut flour and several others.
The thing is, not all of them are low fat or low carb for that matter (just because something is gluten free, does not mean there’s no carbs in it). But I usually always try to offer alternatives in the recipes. Flours can be changed out, xanthan gum can be replaced and eggs can be substituted out.
But they are all gluten free. It’s a matter of seeing what you like and don’t like.
Feel free to reach out over email so I can see what I can do to help you.
Thanks!
karen
Do you have good re pice for moist muffins?
C.J. Brady
Hi Karen,
Yes! I have several – here is one of my favorites https://zestforbaking.com/gluten-free-lemon-cranberry-muffins
Let me know if I can help further!
🙂
karen
I made these biscuits but they fell during baking .Please help
C.J. Brady
Hi Karen,
I responded to your other comment on the recipe page 🙂
Thanks!
karen
I have made these 3 times using your comments .Could someone please post a picture of how theirs turned out as mine sure do not look anything like the picture for Sky High Biscuits.Truly dissipointed
Suzanne Holt
Our family must eat gluten free, so I am thankful that you shared this recipe.
Alicia
Just curious. Is this a stock picture of wheat biscuits? As another reader commented, the recipe you posted for your biscuits does not look like the picture above. They’re still great tips, but that might help those of us who are trying to recreate the picture here. 🙂
C.J. Brady
Hi Alicia,
These are gluten free biscuits, but the recipe is not posted anywhere on the site. They are from the days when I used xanthan gum 🙂
It’s a great biscuit, just not one that I use anymore.
But the picture fit with the article, so I still use it.
Sorry for any confusion, I’m just slowing converting all my recipes and some still use xanthan gum.
Thanks for asking!