These easy and simple Gluten-Free Biscuits are a gluten-free version of my mom’s biscuits. They are buttery, flaky, and fluffy- everything you want in a gluten-free biscuit recipe! You’ll never be able to tell these biscuits are gluten-free!
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My mom has always made the best biscuits ever. They’re flaky, they’ve got a little bit of crunch to the bottom and they taste amazing.
No, they’re not southern biscuits. We’re New Englanders so you won’t find a southern biscuit here. But these do not disappoint.
However, when my mom went gluten-free a few years ago, she stopped making these biscuits. Basically, she was punishing us. Just kidding.
She really did stop making them, just not to punish us. I’m just a tad bit dramatic…These days, she’ll occasionally make her regular version of them for us gluten-eaters and she uses a gluten free box mix to make biscuits for herself and my husband.
But, since Adam missed my mom’s regular biscuits so much, I’ve started using her recipe to make them gluten-free.
Key Ingredients for these Gluten Free Biscuits
- All purpose gluten free flour (omit xanthan gum if using Bob’s Red Mill 1:1)
- Fine sea salt
- Butter, cubed and COLD
Equipment Needed
How to make Gluten Free Biscuits
Step 1. Preheat the oven to 425 degrees fahrenheit. In a large bowl, whisk together the dry ingredients.
Step 2. Cut in the butter using a fork or pastry cutter.
Step 3. Stir in the milk until incorporated. Form the dough into a ball.
Step 4. Roll out the dough until desired thickness. (about 1 1/2 to 2 inches)
Step 5. Use a 2 inch biscuit cutter to cut out the biscuits.
Step 6. Place biscuits on ungreased cookie sheet and refrigerate for 30 minutes before baking. Bake for 12-15 minutes or until done.
Note- You can make the dough ahead of time and refrigerate until ready to bake.
One of the keys to good gluten free biscuits is properly measuring the flour. I know technically, I should be weighing the flour but I don’t actually have a digital kitchen scale so I use measuring cups.
Plus, based on my reader survey, you guys all seem to be using many different flour mixes so giving a measurement by weight would be pointless unless you used my exact flour blend (see below for the one I use).
Before measuring my flour for any recipe, I give the flour a quick stir. Then I spoon the flour into the measuring cup and level it off with a straight edge, like the back of a knife or the handle of the spoon I used for scooping.
That way, I’m not using too much flour. USING TOO MUCH FLOUR WILL MAKE THESE BISCUITS DENSE.
I must say, I’ve had the best results with these gluten free biscuits when I use my Brown Rice Gluten Free All Purpose Flour Blend. I’ve tried them with white rice flour blends and they’re not nearly as good.
The white rice flour is heavier than brown rice flour and it makes the biscuits a bit heavier and more dense, even if you measure the flour properly.
Another key to getting that beautiful flaky separation in these biscuits is chilling the dough after you cut them. Once I cut out all the biscuits, I place them on the baking sheet and put the whole sheet in the fridge for 30 minutes before baking. I’ve added that to the notes in the recipe as this is a new and improved step!
These gluten free biscuits are great as a bread product with dinner but I have an equal amount of love for them for breakfast. I love warming them up with a bit of butter and some honey or jam. De-licious.
They also freeze really well so if you’ve got extras, stick in the freezer and then reheat them by wrapping them in aluminum foil and heating them in the oven.
Another version of these biscuits you might like are gluten free buttermilk biscuits. They surely will not disappoint! Craving gluten free biscuits and gravy? Try it with these! I’ve also got a great sausage recipe that would be great to make a gluten free biscuit sandwich with!
So you guys can get rid of your boxed gluten-free biscuit mixes now (ahem… mom…) and give this recipe a try. It’s easy and the results are great! For a gluten free drop biscuit recipe, check out my Gluten Free Strawberry Shortcake – I use this base recipe and add a bit more milk. They’re just as fantastic!
(click here to get my recipe for amazing Gluten Free Dinner Rolls)
For gluten free dairy free biscuits, I use Nutiva palm shortening and unsweetened coconut milk. You can also read through the comments and see what others have tried when making these dairy free. Enjoy!
Bonus – Be sure to watch the video below to see just how easy these are to make! You can also watch the video on Facebook where you can easily share it with your friends and family!
be sure to follow me on instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – i love seeing what you make!
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Gluten Free Biscuits
These easy and simple Gluten Free Biscuits are a gluten free version of my mom’s biscuits. These buttery, flaky, fluffy gluten free biscuits are everything you want in a biscuit!
Ingredients
- 2 cups All-Purpose Gluten Free Flour
- 1 teaspoon Xanthan Gum
- 1 teaspoon Fine Sea Salt
- 2 1/2 teaspoons Baking Powder
- 6 tablespoons Butter, Cubed and cold
- 3/4 cup Milk
Instructions
- Preheat the oven to 425°F.
- In a large bowl, whisk together the flour, xanthan gum, salt and baking powder. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.
- Stir in the milk until incorporated. You may need an additional 1-2 tablespoons of milk to insure all the flour is moistened. Form the dough into a ball and knead about 10 times in the bowl.
- Roll the dough out on a floured board to desired thickness (biscuits will not rise much while baking). I roll the dough to about 1 ½ - 2 inches thick. Use a 2 inch biscuit cutter to cut the biscuits. Gently re-roll dough as needed.
- Place biscuits on an ungreased baking sheet and refrigerate for 30 minutes (uncovered) before baking. You can also make the dough a few hours ahead of time and leave refrigerated until ready to bake.
- After 30 minutes chilling, bake 12-15 minutes or until done (cooking time will depend on thickness of the biscuit). Serve warm.
- Store leftovers in an air-tight container or bag overnight or freeze.
Notes
- For best results, use Sharon’s Brown Rice Flour Blend. Using a blend with white rice flour will yield a denser biscuit.
- For even better results, use buttermilk instead of regular milk or add 2 teaspoons of white vinegar to the regular milk 5 minutes before using.
- See post for properly measuring the flour. Over-measuring the flour will result in heavy, dense biscuits.
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CLICK HERE TO GET MY BROWN RICE FLOUR BLEND RECIPE
You can also find this Gluten Free Biscuit recipe on Food Fanatic.
Kristin
Saturday 19th of December 2020
These did not work for me. They tasted good, but were very dense and despite baking way longer then the recommended time, they still seemed kinda raw. I still ate them because I really miss biscuits, and again, they tasted good, just dense.
Jody
Wednesday 25th of November 2020
I really wanted these to be great! However, I followed the recipe exactly, using buttermilk, including letting them sit in fridge for 30 minutes. I first baked for 12 minutes and they still looked pale. So I kept adding 3 minutes at a time and checking, including cutting into one and finding it still gummy inside. After about 30 minutes, I went ahead and pulled them from oven. They are hard as rocks, and the inside is still gummy. Very disappointed.
Dave Blanton
Tuesday 24th of November 2020
These worked out beautifully! I used the Pillsbury GF flour. Totally reminded me of my grandmothers biscuits. I will be using this and GG cornbread in my grandmothers cornbread and biscuit dressing that has been out of bounds to my daughter since her gluten intolerance flared up. Many thanks!
Patti
Saturday 24th of October 2020
Tried these in a cast iron skillet (used Bobs 1-1) didn’t raise as well as pictured but tasty!
Gluten-free biscuits – Simple Eating
Wednesday 26th of August 2020
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