Easy Gluten Free Biscuits Recipe (4 Ingredients!) (2024)

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The BEST gluten free biscuits recipe! 4 ingredients + 5 minutes prep and SO fluffy! you’ll never make another recipe. Dairy free option too!

Are you looking for a light, fluffy, and easy gluten-free biscuits recipe – one that isn’t hard or dense or grainy? Well, I spentyears developing this 4-ingredient gluten free biscuit recipe, and just know you’re going to love it!

In fact, every time I make these simple gluten-free biscuits, my 4 gluten-eating kids remind me that they’re better than traditional biscuits. #win

Table of Contents

ABOUT GLUTEN FREE BISCUITS

This is actually my second recipe for gf biscuits. My original recipe was also great, but had a few more ingredients and steps. I love the simplicity and versatility of this one!

It literally makes the best flaky biscuits and uses just a few simple ingredients. I love that you only need a bowl and spoon-no food processor or pastry cutter.

I’ve used this basic recipe to make monkey bread, gluten free blueberry biscuits, gluten free biscuits and gravy, gluten free strawberry shortcake, and cheesy biscuits for breakfast sandwiches.

You can use it in any recipe calling for Pillsbury biscuits or serve these flaky, buttery biscuits on their own. They’re also a great (easy!) sub for gluten-free rolls!

INGREDIENTS IN GLUTEN FREE BISCUITS

  • Gluten-free flour I recommend Cup4Cup
  • Baking powder
  • Salt
  • Whipping cream see notes below for a dairy-free option

HOW TO MAKE THE BEST GLUTEN FREE BISCUITS

You will be amazed at how simple this recipe is, even simpler than traditional biscuits. It literally takes 5 minutes to get them in the oven. Here’s how to make the best gf biscuits:

  1. Stir dry ingredients together in a medium or large bowl
  2. Add cream and stir – the dough should be wet and sticky
  3. Drop by spoonfuls onto a baking sheet or pan about 1 inch apart OR roll a little over 1 inch thick and cut with a biscuit cutter
  4. Brush a little cream on top of the dough (I just use what’s left in the measuring cup)
  5. Bake until golden brown on the top and bottom and done inside. They are SO FLUFFY!

WHICH GLUTEN-FREE FLOUR BLEND WORKS WELL FOR BISCUITS?

We have tested this recipe with Cup 4 Cup flour blend, Grandpa’s Kitchen, Better Batter, King Arthur All Purpose Gluten Free Blend, and Bob’s Red Mill 1:1.

Cup4Cup yielded the best results with Better Batter coming in at a close second. The biscuits pictured in this post were made using Cup4Cup flour blend.

Although we like these blends for other recipes, Grandpa’s Kitchen and Bob’s Red Mill 1:1 do not work well for this particular recipe. The King Arthur Flour Blend worked OK, we just preferred the texture and taste of Cup4Cup which yielded a higher rise and an incredibly light and tender inside.

PRO TIP: If you use King Arthur, you’ll need to add 1/4 tsp xanthan gum per cup of flour used in the recipe.

HOW TO MEASURE GLUTEN FREE FLOUR

It is crucial that you use the stir, scoop and level method when measuring gluten free flour. This ensures that you don’t get too much or too little flour, which will drastically affect the final results. It is easiest if you pour your flour into a pantry bin or container.

Here’s how to measure gluten free flour:

  1. Stir the flour with a spoon.
  2. Using a spoon, scoop the flour into your measuring cup so it is heaping above the rim. Be careful to not pack it down at all.
  3. Use a leveler or the back of a knife to scrape the top of the measuring cup, which will level off the flour.

GLUTEN FREE DAIRY FREE BISCUITS

For a dairy-free or vegan option you can use coconut cream and a different gf flour blend.

The best gf dairy-free option for flour is Better Batter. You can also use King Arthur All Purpose Gluten Free Flour but you’ll get the best results with Better Batter.

To make gluten-free dairy-free biscuits: Substitute the cream for 2/3 cup coconut cream. You’ll need to plan ahead and put a can of coconut cream or coconut milk into your fridge the day before.

When you’re ready to bake the biscuits, open the can and scrape the solid cream from the top. Warm slightly in a pan or the microwave – just enough to liquefy it. Continue to make the recipe as written, using a gf flour that is also dairy free.

Don’t forget to save this easy gluten-free biscuit recipe so you can find it later!

GLUTEN-FREE DROP BISCUIT RECIPE

To make gluten-free drop biscuits, use a 2 T cookie scoop (we love this one) or even a spoon to scoop the biscuit dough right onto your baking sheet.

If you want a layered biscuit as pictured above then layer, pat, and cut out the dough. We almost always use the layer and cut method because the flaky layers are SO pretty and tasty!

IS THE DOUGH SUPPOSED TO BE THIS STICKY?

Yes! Gluten free baked goods absorb more moisture than ‘regular’ baked goods. Keeping the dough a bit wet means light and fluffy gluten free biscuits with no gritty texture. Yay!

From our kitchen to yours, we hope you get to enjoy these delicious and EASY gluten free biscuits recipe soon! Let us know if you have any questions, and ENJOY!

HOW TO SERVE

These delicious biscuits are so versatile and are the perfect addition to just about any meal.

Try using them alongside my sausage gravy recipe to make gluten free biscuits and gravy, as a companion to my easy Instant Pot Cauliflower Soup, or alongside this creamy dairy-free tuscan chicken from my friend Allergy Awesomeness.

You can also add a little sugar (or sugar substitute) to make sweet biscuits perfect for gluten free strawberry shortcake, gluten free blueberry biscuits, or we’ve even used it as a dough for easy cinnamon rolls.

The thing I love most about these fluffy gluten-free biscuits is that the whole family will love them, whether they have celiac disease or eat wheat all the time.

HOW TO STORE GLUTEN-FREE BISCUITS

Store leftover biscuits in an airtight container or wrapped in plastic wrap (plastic wrap keeps them softer). Consume within 24 hours if storing at room temperature, or pop them in a freezer bag and store in the freezer for longer.

Warm them up for 10-15 seconds in the microwave.

We would love to see what you create! Snap a photo and tag @LifeAfterWheat on social media!

GLUTEN FREE BISCUITS RECIPE

Easy Gluten Free Biscuits Recipe (4 Ingredients!) (5)

Yield: 4 biscuits

Prep Time: 5 minutes

Active Time: 10 minutes

Total Time: 15 minutes

These easy gluten free biscuits are perfectly fluffy, tender, and light and are SO EASY to make with just 4 ingredients!

Ingredients

Instructions

  1. Preheat oven to 450 degrees F.
  2. In a small bowl, whisk together gluten free flour, baking powder, and salt. Add cream while stirring with a spoon, just until everything is combined. Dough should be sticky.
  3. Sprinkle about a tablespoon of gluten free flour onto the counter and turn the dough to coat (be careful not to work the flour into the dough)
  4. Pat to about 1/2 inch thick, then fold in half and in half again.
  5. Using a rolling pin, gently roll to a little over 1 inch thick.
  6. Use a biscuit cutter to cut biscuits and place them on a baking sheet.
  7. Gently brush the biscuits with a little cream. We use a pastry brush and whatever cream is left in the measuring cup
  8. Bake for 8-12 minutes (10 minutes is perfect in our oven) until the tops are a golden brown and biscuits are done inside. Don't over bake
  9. Remove from oven, and enjoy!

Notes

Important Note: this recipe is small and only makes 3-4 biscuits. Feel free to make a double batch if you're feeding more people!

To measure flour (for any recipe), stir the flour and then scoop it into your measuring cup. Finish by leveling it off with a knife. Using this method will ensure that you don't end up adding too much flour.

To make dairy free, substitute 2/3 cup coconut cream for the cream and use a dairy free flour (cup4Cup contains dairy). We have had the best results with Better Batter, which performs just about as well as Cup4Cup.

To make coconut cream, put a can of coconut milk or coconut cream in the fridge overnight. Scoop off the solid cream on top and warm slightly in the microwave or on the stovetop so that it is liquid. FLOUR OPTIONS:

Cup4Cup works best.

Better Batter is a close 2nd.

King Arthur flour blend works, but use 2/3 cup cream instead and add 1/4 tsp xanthan gum if using their blend that doesn't contain any.

A few readers have had success using Bob's Red Mill 1:1, but it wasn't our favorite to use in this recipe.

We love Grandpa's Kitchen flour for many recipes, but it doesn't work very well for this one.

Nutrition Information:

Yield: 4Serving Size: 1 biscuit
Amount Per Serving:Calories: 134Total Fat: 6gCarbohydrates: 17gFiber: .6gSugar: 1gProtein: 3g

Did you make this recipe?

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

Easy Gluten Free Biscuits Recipe (4 Ingredients!) (2024)

FAQs

Why won't my gluten free biscuits rise? ›

Moisture content: If you have too much or too little liquid, then your biscuits will either not rise or be very dense. You want a sticky dough that holds its shape when pressed. Sour cream with just a bit of extra milk provides the perfect moisture for gluten free biscuits!

What is the best flour for biscuits? ›

There is some actual science behind why White Lily flour is lighter than others and, thus, better suited for items like biscuits and cakes.

What biscuits are naturally gluten-free? ›

  • TREK Cocoa Oat Protein Flapjacks 3 x 50g. ...
  • Kallo Dark Chocolate Rice Cake Thins Gluten Free 90g. ...
  • Nairn's Chocolate Biscuit Breaks 160g. ...
  • Sainsbury's Free From Chocolate Chip Cookies 150g. ...
  • Mrs Crimble's Gluten Free Choc Macaroons x6. ...
  • Nairn's Gluten Free Oaties Biscuits 160g. ...
  • Sainsbury's Free From Ginger Crunch Cookies 150g.

How much xanthan gum for gluten free biscuits? ›

If your gluten free flour blend does contain xanthan gum:

Cakes, cookies, cupcakes, muffins, brownies: you don't need to add more. Pastry (like flaky pie crust and similar, where slightly more elasticity is required): 1/4 teaspoon per 120g of gluten free flour blend (per about 1 cup)

Why won't my gluten free dough rise? ›

If your gluten free bread didn't rise, here are some things to check: Was the yeast expired? Did you use the right type of yeast that the recipe called for? (Active dry yeast or Rapid-rise yeast.) What temperature was the water you proofed the yeast in?

What is the secret to getting gluten-free bread to rise? ›

An easy way to create a good environment for gluten-free bread to rise is to turn your oven to 200 F; when it reaches this temperature, turn off the oven and place a shallow baking pan partially filled with hot water on one of the shelves.

Does sifting flour make biscuits better? ›

The solution: Use half cake flour and half all-purpose flour. This combination will give you a biscuit with light and airy interior with a pleasant, satisfying bite on the outside. Also, sifting the flour and other dry ingredients will give you a smoother, airier dough.

Why Southern biscuits are better? ›

As explained by Reader's Digest, these biscuits are traditionally made with flour ground from soft wheat, a variety of grain that grows readily in the American South due to its warm, humid climates. This type of wheat has about half as much gluten as hard wheat — the type of wheat used in bread flour.

Why is White Lily flour so good? ›

While some brands have 11.7 percent protein, White Lily has 9 percent, meaning less gluten forms when the flour interacts with liquid.

What things are surprisingly gluten-free? ›

Treats that are surprisingly gluten-free
  • Plain tortilla or potato chips: Keep in mind that seasoned chips may contain wheat starch.
  • Plain chocolate: Read ingredients as some chocolate bars contain wheat-based wafers.
  • Ice cream: Vanilla, chocolate and strawberry are safe bets. ...
  • French fries: Potatoes are gluten free.
Apr 13, 2023

What junk food can celiacs eat? ›

Classic junk foods like chocolate, potato chips, and tacos can easily be gluten-free.

Is there gluten free biscuit mix? ›

Gluten Free Biscuit & Baking Mix is a multi-purpose mix perfect for biscuits, pancakes, waffles, coffee cake, casseroles, pot pies, dumplings and more. It is a pantry staple for gluten free kitchens and a go-to mix for delicious, easy gluten free baking.

What happens if you add too much xanthan gum to gluten free flour? ›

And actually, adding too much xanthan gum can compromise the texture of your baked goods, making them too sticky and gummy.

What can I use instead of xanthan gum in gluten-free baking? ›

Gluten free binding ingredients that are an alternative to xanthan gum
  • Eggs.
  • Mashed pumpkin or banana.
  • Psyllium husk or psyllium husk powder.
  • Chia seeds, flaxseeds or chia/flax meal.
  • Chocolate.
  • Yoghurt, cream or thick dairy products.
  • Starches like tapioca flour, potato starch and glutinous rice flour.
May 6, 2023

Can I use cornstarch instead of xanthan gum? ›

Just replace xanthan gum with the same amount of cornstarch. Cornstarch makes an excellent thickener and is popular for stews and gravies. Swap it with xanthan gum in a 1:1 ratio.

Why is my gluten free starter not doubling? ›

If your starter is struggling to double, place it somewhere warm, like inside a turned off oven with a light on. You can also try feeding twice a day to nudge the starter along. Once the starter has doubled in size, is bubbly, and has a sweet-sour aroma, it's ready to use in your gluten free sourdough bread recipe.

How do you get gluten free baked goods to rise? ›

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Why does yeast not work with gluten free flour? ›

Fresh yeast requires two rises, so it is not ideal for gluten free breads, which require only one rise.

What causes biscuits not to rise? ›

Overworking the dough will not only create a tough biscuit instead of a tender biscuit, but can also result in a flatter biscuit. The more you play with the dough, the warmer the dough becomes. If the fat becomes too warm it will melt into the flour and they won't rise as tall.

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