If you’re looking for a gluten free biscuit recipe that results in light, tender biscuits with a golden brown outside and a soft inside, then this is your recipe!
And even better, they can be made dairy free too! So if warm, fresh from the oven biscuits is on your palate, then heat up your oven and let's get to baking!
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Being from the South, I've consumed my fair share of biscuits. Actually mine and probably 3 other people's fair share of biscuits! They're a staple for not only breakfast, but lunch, snack time and even dinner.
This recipe is for a basic gluten free biscuit. The beauty of it is that it's simple to make and can be on your table in about 30 minutes.
Why these are the best!
If you've ever craved a biscuit that is so tasty it just melts in your mouth, that just bursts with buttery flavor, these are for you. I've served them to gluten free and gluten eating people and I hear 'yum' and 'I'd never guess this was gluten free!' comments all the time!
And here's why they're so well loved:
- They use a simple flour mix (that can be used for other recipes like these banana muffins and this sandwich bread too)
- They can be made dairy free (just follow the directions below)
- They can be on your table quickly
- They rise high and stay light
- They are not hard to make!
Even though these are fairly simple to make, there are some tips that will really help in your gluten free baking. Are they essential? Not all of them, but most of them will make your biscuits rise higher and your breads fluffier.
- Use the ingredients specified in the recipe. It's tempting to swap out flours or eliminate the salt but for the best results, stick to what the recipe calls for. This recipe uses the Nuts.com brand of flours and this regular plain yogurt.
- If making them dairy free, follow the same instructions but use a vegan butter (I've used both Country Crock and Earth Balance with great results) and choose the sour cream option - I've found Forager dairy free sour cream keeps the biscuits a lighter shade. Dairy free yogurt can be used, but it turns the baked biscuits darker for some reason!
- Make sure flours are room temperature and butter is cold. Yogurt or dairy free sour cream should be not straight from the refrigerator, but they don't need to be room temperature either. A 10 minute sit should do it - just enough to take the chill off.
- Go light on the rolling. Once the dough is formed, a couple swipes of a rolling pin should do it. Aim for the dough to stay about 1 inch thick. Any thinner that that and the biscuits will be thin.
How to make delicious gluten free biscuits
The key ingredients
There are a few essential ingredients that go into this glorious gluten free biscuit...
Cold butter - the colder the better. Just take it right from the refrigerator and start cutting it into the flour mix. Cold butter helps produce the tall rise you want with these biscuits.
Yogurt - not fat free yogurt. A plain, unflavored whole milk yogurt is what you're looking for here. Making the dairy free version? Use dairy free sour cream.
Gluten free flour mix - here is the link to the preferred gluten free flour mix that has been tested. We use this one because it's one we make it bulk and use for recipes like these biscuits and these dinner rolls.
Cut in the butter
I first discovered how essential cutting in the butter was to a biscuit recipe years ago when I had a biscuit flop. And I mean really flop, like a pancake, from not cutting in the butter. For the best results for a high rising biscuit, use a tool like the one pictured above. This allows you to really incorporate the butter into the flour mixture.
Roll the biscuit dough out
What could be more fun that rolling out bread dough with a rolling pin?! ...I sense some laughing here.
But really, I think you'll appreciate this recipe even more once I tell you that this biscuit dough rolls out really easily. It is not sticky and doesn't require loads of flour to prevent it from adhering to the rolling pin. Just a few easy rolls should have it right at that 1" mark you're aiming for.
Cookie-cut the biscuits
Although I love a good drop biscuit, I am especially fond of cut biscuits. Something about their high rising shape just says, "Look at me, I'm a perfectly shaped biscuit!"
Cutting these beauties out is as easy as can be - just remember to lightly dip the cookie cutter into flour before each cut.
As you know from my gluten free white bread, I'm all about sharing recipes that use convenient tools and ingredients to make gluten free baking much easier and more consistent.
Pastry cutter - this tool makes for some pretty easy prep work for these biscuits. You'd be surprised how often you use this handy tool!
Biscuit cutter - another item you'd be surprised at how often you use - biscuit cutters work really well for cookies too!
Baking sheet - these non stick ones are ideal. And a 3 pack of them is even better!
FAQ's about the recipe
Yes! For the best tasting dairy free biscuits, follow the recipe instructions below but make these modifications... use a vegan butter like Earth Balance or Country Crock for the butter and then use dairy free sour cream like Forager for the yogurt. No other changes needed!
Storing these biscuits is a lot like storing these almond flour blackberry muffins, they can sit at room temperature for a few days (in a sealed plastic bag) but after that, you'll need to freeze them. Freezing is the best way to keep the quality in tact.
The best way to serve these frozen biscuits is with these steps:
1. Preheat the oven to 350 F or set a toaster oven to the 'Toast' setting and turn it on.
2. Remove the frozen biscuit or biscuits from the freezer.
3. Place the number you want on a microwave safe plate and cover with a damp paper towel.
4. Microwave for 30 seconds for 1 biscuit, increase the time by 15 seconds for each additional biscuit.
5. Place them into a preheated oven or toaster oven and let warm for 15 minutes for the oven and 3-5 minutes for the toaster oven.
Tip: Cover them tightly with foil for the oven heating. Place directly on the rack for toaster oven heating.
Yes, the dough can be mixed and then refrigerated for up to 3 days. Then remove from the refrigerator and roll as directed.
Here is a short list:
Butter or vegan butter
Sliced and spread with butter then sprinkled with cinnamon-sugar mixture and toasted for a few minutes
Making these breakfast sandwiches
Spread with peanut butter (and jelly!)
So now that you’re craving biscuits, here is my basic recipe for tender, light gluten free biscuits. And if you enjoy it, will you give it a rating?
Buttery Gluten Free Biscuits Recipe
- 240 grams gluten free flour mix about 1 ¾ cup
- 1 teaspoon xanthan gum – or use a substitute for xanthan gum
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons sugar if you like a sweeter biscuit, add 1 tsp. more
- 1 teaspoon salt
- 6 Tablespoons cold butter vegan butter for dairy free
- 1 cup plain whole milk yogurt dairy free sour cream for dairy free
- Preheat oven to 425 degrees F.
- In a large mixing bowl, combine the flour mix, xanthan gum, baking powder, baking soda, sugar and salt and whisk to mix.
- Slice the butter into chunks and add to the flour mix.
- Cut in with a pastry blender or fork, until the mixture resembles crumbs.
- Add in the yogurt or sour cream and gently mix until the dough forms a ball. Turn the dough out onto a piece of plastic wrap and roll to 1” thickness.
- Cut the dough into 2 ½” squares or using a biscuit cutter. Place 1” apart on an ungreased baking pan (or pizza stone).
- Bake for 15-20 minutes. Until tops get to the darkness you desire.
- The dairy free version requires no changes other than the ingredients - use vegan butter like Earth Balance and dairy free sour cream like Forager.
- A quick roll with the rolling pin is all you'll need with these biscuits. Keep the dough at least 1" thick.
- They're easy to get creative with for the shapes - they make great hearts and eggs!
- Alternatively, if you want round biscuits and you don’t have a biscuit cutter, use a tin can. Simply remove the top and bottoms of the can, stick it in some flour and use it as a biscuit cutter.
Originally published 3/1/2013
Want more delicious gluten free biscuit and roll recipes? Check these out:
- The Best Gluten Free Dairy Free Dinner Rolls
- Almond Flour Biscuits
- Gluten Free, Dairy Free, Gum Free Rolls
- Gluten Free Cheddar Bay Biscuits
And if you're looking for some gluten free baking help, check out these tips: