Let me teach you how to bake buttery, flaky gluten-free biscuits at home using my simple 6-ingredient biscuit dough! In 60 minutes, you’ll have freshly baked biscuits for breakfast (or to serve with dinner!). There are a few must-do’s to achieve flaky gluten-free biscuits—using cold butter, properly measuring the flour, and chilling the dough briefly after cutting the biscuits! Dairy free option provided.
Easy Gluten Free Biscuits
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 this gluten free biscuit recipe. If you love flaky gluten free biscuits and scones, then you’ll certainly enjoy this!
There are other delicious takes off of this quick gluten-free breakfast biscuit recipe, such as gluten-free buttermilk biscuits and also gluten-free breakfast scones. You’ll have to try them and tell me what is your favorite. I bet you and your family will love making them again and again!
Homemade Gluten Free Biscuit Ingredients
- 2 cups of All purpose gluten free flour plus 1 tsp xanthan gum NOTE: please omit xanthan gum if using Bob’s Red Mill 1:1. For THE BEST results, use Cup4Cup.
- 1 teaspoon fine sea salt
- 2 1/2 teaspoons baking powder
- 6 tablespoons of COLD butter, cubed (I don’t recommend room temperature or melted butter)
- 3/4 cup milk
Equipment Needed
- Mixing Bowls
- All-Clad Measuring Cups
- All Clad Measuring Spoons
- Baking Utensils
- Pastry cutter
- Biscuit cutter
- Half baking sheet and cooling rack
How to make this Gluten Free Biscuit recipe
Note- You can make the dough ahead of time and refrigerate until ready to bake!
Properly measure your gluten free all purpose flour blends
One of the keys to good homemade biscuits is properly measuring the flour. If you really want to be precise, you can weigh the flour. But if you don’t have a digital scale, using measuring cups works just fine!
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.
You can download my guide to measuring flour here.
Best types of gluten free flour blends to use
I must say, I’ve had the best results with these homemade biscuits when I use Cup4Cup or my Brown Rice Gluten Free All Purpose Flour Blend. Cup4Cup has milk powder in the mix so it’s not dairy free.
Having milk powder is a key component that makes the flour blend work so well.
You could use Bob’s Red Mill 1:1 Gluten Free Baking Flour or King Arthur Gluten-Free Measure for Measure Flour but again, I find the other blends have the perfect consistency. You’d never know these were gluten free!
Note: Omit the xanthan gum called for in the recipe if you’re using a blend that already contains it.
Pro tips for making these easy biscuits so they are flaky
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!
Also, try laminating the dough a few times before cutting. To do this, roll the dough out then fold in thirds. Roll out the dough again and repeat the process of folding and rolling 3-5 times.
This will help build the layers.
Then, when you “re-roll” the scraps, stack them and then flatten the dough instead of rolling them into a ball.
Can I make these biscuits dairy-free and vegan?
You sure can! For gluten free dairy free biscuits, I use Nutiva palm shortening (instead of butter) and unsweetened coconut milk in place of regular milk. I encourage you to read through the comments and see what others have tried when making these dairy free. Let me know if you have other suggestions as well!
Freezing the Biscuits
If you make a batch and want to save them for later, I highly recommend freezing them! Store them in a freezer bag (quart or gallon size- depending how many you have) or in an airtight container. When you’re ready to eat them, you can leave them out to unthaw and reheat in the oven by wrapping them in aluminum foil and heating them in the oven for a few minutes.
Other ways to enjoy these biscuits
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. Delicious!
Another version of these biscuits you might like are gluten free buttermilk biscuits. They surely will not disappoint! Craving GF 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!
Gluten Free Garlic and Herb Biscuits, Cheddar Bay Biscuits, Parmesan Black Pepper Biscuits, and Cheddar Sage Biscuits are fantastic options for flavored biscuits as well.
So you guys can get rid of your boxed biscuit mixes now (ahem… mom…) and give this recipe a try. It’s easy and the results are great! They’re also great for Gluten Free Strawberry Shortcake or Gluten Free Peach Shortcake!
Enjoy!
You can also watch the video on Facebook where you can easily share it with your friends and family!
Did you try this biscuit recipe? Let me know in the comments!
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Quick Buttery Flaky Gluten-Free Biscuits
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.
Video
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.
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
I developed this recipe and first published it on my website What the Fork Food Blog.
Which GF flour blends have worked best with this recipe?
Cup4Cup is, by far, the best for biscuits and scones. You can get it here: https://amzn.to/4jNFf6K
I made this with Pamala’s flour.
No extra xanthan gum.
Added
2tbs butter
3tbs buttermilk powder.
Cut them to 3inchs.
Made roughly 5 biscuits.
Tastes outstanding!!
Thanks for sharing, Kel!
I only had King Arthur 1:1 Gluten Free flour, even though it already contains Xantham gum, I still added the 1tsp of Xantham, otherwise it doesn’t make a kneadable dough. Made with buttermilk. Delicious recipe,even my pickiest little says they’re amazing, thank you!
Thanks so much for sharing, Ryan!
I made these using 1 cup almond flour and 1 cup bobs red mill gf 1-1, upped the butter to 8tbsp and they were SO flakey and delicious. Will definitely be my go to biscuit recipe.
Thanks so much for sharing Brittany!
ok, I may just be lazy but is there a real reason we cant press out the dough into a rectangle and then cut the biscuits into squares and bake that way with out having to use a biscuit cutter? They wont be round but that’s not going to change the flavor. Your thoughts as to why it wouldn’t work?
Thanks in advance.
No, you can press and cut if you’d like! I do that with my recipe for Cheddar Sage Biscuits.
I used Cup4Cup in this recipe along with almond milk. It’s not only delicious but it’s easy to make!!!
Thank you , Jeanne!
I have tried literally every gluten free biscuit recipe I could get my hands on, and almost despaired of ever finding one that resulted in actual biscuits. These are real biscuits. They taste great and are actually flaky! I used Sharon’s brown rice flour blend and made them around 1 1/2″ thick. I had to bake them for 18 minutes before they registered done (205 degrees F) in the middle. I’m extremely happy to have finally found this excellent recipe. Thank you!
Thank you Marcia! I’m so glad you finally landed on a gluten free biscuit recipe you love!
If someone comments “Just like Grandma used to make” about anything GF, my thought is “Yeah, right – not in my experience.” These biscuits may not be exact but boy they are pretty close! Used Bob’s Red Mill All Purpose GF Flour, subbed almond “buttermilk” for the milk and Smart Balance for the butter. Refrigerated several hours. Delicious!!
The link for Sharon’s Brown Rice Flour Blend no longer exists… do you happen to have the recipe or can you recommend another blend that would work well with the biscuits? Thank you 🙂
Hi Kari the link should be working 🙂
Can this be made with your nightshade free flour? Have you tried it?
Wow! They taste just like the gluten biscuits I use to make.. Used Bob’s Red Mill ‘All Purpose Baking Flour’ and did not add the xanthan gum in the recipe since the mix contains it. I’ve tried several other recipes and almost gave up and was so disappointed. Love the freezing option too. Thank you for posting the recipe. The BEST!
Thanks for the wonderful feedback, Susan!
Hello, these seem very similar to scones. I was quite surprised when the biscuit recipe called for no sugar.
I am in England, by chance do you call scones, biscuits??
Our biscuits are similar to British scones but not entirely the same. There’s no sugar in them and they’re more on the savory side.
I have been dedicated to a GF diet since 2011, and I miss bread the milk at! Not now. Oh, my gosh! I just made these biscuits and some sausage gravy. Then I thought, apricot jam, both amazing!!! I’m going to try not to eat them all in one sitting. 😂
Wonderful biscuit recipe! Thank you for all of your hard work!!!
This is my absolute favorite biscuit recipe.
Thank you Pamela!
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!
Thanks Dave!
Tried these in a cast iron skillet (used Bobs 1-1) didn’t raise as well as pictured but tasty!
Thank you for this recipe! Tonight for supper I had chicken pot pie, but with these biscuits instead. It’s nice to have a gluten free biscuit. I can find many uses for it besides the above.
the ads block the recipe!!!! i used to love this site but now i am going to have to go elsewhere
Hi Erin, sorry to hear you’re having a difficult time with the ads blocking the recipe – that shouldn’t be happening so thank you for bringing that to my attention. Can you please tell me if you’re using a mobile device, tablet, or desktop computer when accessing the recipes?
I’d also love it if you could possibly take a screenshot and send it to me so I can send it to my ad manager. If companies are intentionally removing the option to be able to “X” out the ad or cover the text, they need to know about it so the ads can be fixed. Thanks again for bringing this to my attention and I sincerely hope that you’ll consider using my recipes again in the future 🙂
Hi there! I’ve got the cut biscuits chilling in the fridge, and am wondering if I can put them in the bottom of muffin tins and top with scrambled eggs to make a breakfast bite. Would they still bake up nicely? I’m trying to avoid using a commercial refrigerated biscuit product.
I haven’t tried it so can’t tell you for sure. If you do try it, let me know how it works out for you!
Made this recipe just now using Gluten Free Bisquick so I didn’t add xantham gum. Subbed milk for DIY buttermilk by taking 1 cup of 2% lactaid and mixing in 1 tbsp of vinegar. Used smart balance butter sticks ( so I left out the salt). Instead of rolling, I patted the dough the until it was about 1 inch high. They turned out FANTASTIC, this will definitely be in heavy rotation in my house! I can’t wait to try it with the brown rice mix!
thanks for the feedback and for sharing your dairy free subs Tamiko!
These turned out GREAT! We needed them to be GF and vegan, and your recipe was (we used a non-dairy milk sub). They didn’t really brown on top, but that did not affect flavor at all. Great recipe–Thanks!
Thanks for the feedback Jaye! You can brush a little bit of the dairy free milk you used on top of the biscuits to help with the browning 🙂
I often go to your site to read a new recipe, thanks for teaching me how to cook delicious and healthy food.
You’re welcome!!
Hi! Turned out perfect! I subbed Earth Balance in for the butter and used your flour blend. While mine didn’t look like yours (I used a juice glass instead of a biscuit cutter), my family and I have zero complaints. Thank you for the excellent recipe!!
Thank you Kaye!
My husband was diagnosed with Celiac disease in 1988. It was extremely hard back then to even get rice flour much less make a decent biscuit. Now most gf packaged mixes are as good if not better than wheat based products, but I’ve never been happy with the gf biscuit mixes – they were always dense and heavy. Recently I was looking for a better scratch recipe and found the What the Fork recipe and since I had all the ingredients on hand to make your brown rice gf all purpose flour mix I mixed up my first batch of biscuits. OMG these are as good as MY grandmother’s regular biscuits. The only problem with making a biscuit as good as these is my husband wants me to make them all the time.
Thanks for the wonderful feedback Charla! I’m so glad you’re loving this biscuit recipe!
My husband was diagnosed with Celiac disease in 1988. It was extremely hard back then to even get rice flour much less make a decent biscuit. Now most gf packaged mixes are as good if not better than wheat based products, but I’ve never been happy with the gf biscuit mixes – they were always dense and heavy. Recently I was looking for a better scratch recipe and found Shay’s What the Fork recipe and since I had all the ingredients on hand I made a batch. OMG these are as good as MY grandmother’s regular biscuits. The only problem with making a biscuit as good as these is my husband wants me to make them all the time.
Thanks so much Charla! Not a bad problem at all 😉
Made these last night and they were a hit! Great texture, even though I was lazy and just scooped them out by a spoon. I used Pillsbury Best GF flour because that’s what I had on hand, and they turned out great.
Thanks for the feedback and sharing which flour blend you used 🙂
We made this recipe today for breakfast. My granddaughters loved them. I cut the biscuits into small rectangles and placed Los together. Came out perfectly so much like my flour/shortening non-gluten ones – light and flakey. Didn’t see the chill instructions until ready to bake. ,but really happy with the results
Thanks for the feedback, glad to hear you enjoyed them so much!
I prepped my biscuits at night & left them covered in fridge overnight. My biscuits look nothing like the picture (maybe because of my prep). However, they are so good. They texture is very much like a regular biscuit. This recipe is a keeper. Thank you!
Thanks for the feedback Selene, so glad you loved them!
We just made these for Christmas morning breakfast. My five year old woke up begging for biscuits and chocolate gravy. These were a HUGE hit! GF baking can be a challenge but these were so easy and yummy! Thank you!!!
You’re welcome, glad to hear you loved them!
I am southern and I approve of these biscuits! I made them with Unsweetened Almond Milk. I mixed all of the ingredients with my hands (like a true Southerner) and, other than the ingredients, I did not follow any other part of the recipe. Ha ha!
I mixed them up, rolled them into balls, and placed them on a buttered pan, and baked.
They came out great!!
Soft and buttery and terrific with (almond) milk gravy!
Thanks for the recipe!
You’re welcome Stephanie, glad you approve!
These were fantastic! I did change up the recipe to accommodate a dairy allergy – I used Earth Balance instead of butter and I used coconut milk with some lemon juice to thicken like buttermilk for the milk. They were flavorful, they rose beautifully, and I even froze half of the batch and baked from frozen the next day with great results! Thank you for sharing!
Thank you Jolene!!
This recipe is so easy, & quick You wouldn’t know it was Gluten Free if someone didn’t tell you. If anyone is making breakfast pizza this recipe works wonderfully! So happy I found it.
Thanks Debbe!
Sharon,
I’m new to gluten free baking and all of your information is so helpful! Can your biscuits be patted out instead of rolled?
Hi Brenda! Yes, you can definitely gently pat it out instead 🙂
Thank you for sharing this recipe I’ve made these biscuits in the past they were really really good plus I made extra put them in the freezer for later use and they tasted as thou I just made them.
I used Buttermilk like you said and it made the biscuits nice and flaky .
Thank you for sharing.
Thanks Patrick!
I made these biscuits best receipe I found so far I also froze them and they came out perfect .
Thank you for sharing
I loved these biscuits. This is the second time I made them. This time I used the brown rice flour and chilled them for 30 minutes. . I made a chicken pie and cooked it at 350 for 20 minutes and turned the heat up to 425 and cooked the biscuits on top of the hot chicken pie for 15 minutes. My son said he would never know they were gluten free if I didn’ t tell him. Thanks for a great receipe ♥️
That sounds so delicious! I’m so glad you all enjoyed it!
Just made these for brunch. First time ever making biscuits. I made a gluten free version using bob mills baking flour and a regular version using flour. I was impressed. My husband even ate one. I used almond milk instead of regular and I didn’t have Xanthan Gum so I just excluded it. They turned out fine! I did let them sit in the fridge for awhile before forming them into biscuits. I also brushed the top with butter once out of the oven.
I’m really glad it worked out for you- especially being your first time making them!
You have given “gluten free” a good name! These are very good! I’m on my third ! 🐷
Thank you! I am eating them with my vegan burrito bowl.
I used {had to use} a gluten free flour mix and room temperature coconut milk (from a can).
Thanks so much Jeannette! I’m so glad you enjoy these biscuits!!
Can I make the dough the night before, chill, and bake in the morning??
You can make it a couple hours ahead of time but I haven’t tried it overnight. Let me know how it turns out if you do!
Excellent!!!! We used a gf flour blend we had on hand (King Arthur) and used half and half instead of milk because that is what we had in the fridge. They were delicious and satisfied my craving for biscuits nicely, which is nearly impossible being gluten free! Thanks a million for a wonderful recipe.
Thank you Ida, so glad to hear how much you enjoyed them!
I have been gf for about a year and a half. Actually probably was earlier in my life. My mom used to make regular biscuits all the time. I really miss the many other breads and etc. that was always normal
for me. I am going to make these tomorrow for sure. It really gives me hope to find this recipe. Thanks again!
Hi Donna- I think that you’ll really like the texture of these! Let me know how they come out for you!
Can these biscuits be frozen after prepping, then just pull them out and bake them?
Hi Savanna, I haven’t tried that. I’ve only frozen them once baked. If you do choose to freeze the dough, let me know how that goes for you!
These turned wonderful! Thank you so much. My so said they taste just like my baking powder biscuits with regular flour that I used to make. He is so happy we can have these again!
Awesome, thanks for the feedback Kathleen!
Hi, can I mix this in a food processor to cut in the butter. That’s how I make regular biscuits for the rest of my family, I just wasn’t sure if it would work with this type of flour? Thanks!
My mom and I have been gluten free for quite some time, and one food we missed the most was biscuits. We tried different gluten free biscuit recipe, but none of them really tasted like a real biscuit.
After I made these, my mom and I couldn’t believe how much they tasted like REAL biscuits. They’re absolutely incredible! I can’t thank you enough for this amazing recipe!!
Thanks for the great feedback Rebecca! So happy that you and your mom can finally have great biscuits again!
These were great! I “veganized” them with almond milk and earth balance butter and they turned out very good! Excited for a gluten free, vegan biscuit!
Awesome Melissa! Thanks for sharing what you used to successfully make these vegan!
I just made these and they are absolutely amazing!!! I’m so happy to have found a way to have bread and other goodies without the gluten! I made your gf flour and followed the recipe to a ‘T’ and they turned out amazing!! so light and flaky! Will be making these over and over!
Thanks for the amazing feedback Kayleigh!
Will certainly try these today. They look delicious and I will serve them to my unsuspecting company!! Will give you a report on that!
Awesome! Be sure to read the blog post for my updated flour recommendation, measuring the flour properly, and the added chilling time before baking!
Made these this morning. Probably the best GF biscuits I have made…and I have made many! Great taste and consistency. Easy to make. I did it all in my food processor. Thank you for the recipe!!!
Thanks Amy! So glad you loved them!
I just tried your recipe. I can’t have cow’s milk, but am able to do goat milk. So I used goat milk and butter. It turned out fantastic! I will definitely be using this recipe over and over again!! Thank you for the troubles and trials you must have gone through to get to the place you’re at with your baking. I know it is a long road to travel. But some of us will be eternally grateful! Thank you!
Thanks for letting me know about the goats milk!
I tried making these, but they weren’t flaky and fluffy like the picture. They were really dense and dry. Any idea what I did wrong?
Hi Rachael, it sounds like you may have over-measured the flour. To prevent that, stir your flour well before using then use a spoon to scoop it into your measuring cup. Use the straight edge of the spoon handle (or knife) to level it off.
Just prepped the dough (a double batch) and put covered cut biscuits in the fridge until tonight. These are crazy easy and always yummy – even with having to adapt to not use baking powder due to a corn allergy. These are my go to recipe (I’ve made tgem half a dozen times or so) and extended family can’t tell a difference:)
Thanks Jen – so glad you love them! And thanks for the great tip on prepping them ahead of time and letting them hang out in the fridge, I haven’t thought to do that!
Just so people will know the mixture I did and the results. I had a GF blend in the freezer very similar to yours that I just made this week. I used 2 cups of it, 3 T DF butter, 3 T non hydrogenated shortening(chilled) coconut milk powder mixed with water, 1 egg to make the liquid of 3/4 cup. 1 T baking powder, 3/4 tsp. salt, and 4 tsps. natural raw sugar. I mixed just until moistened, putted out the dough, folded 3 times then patted out again. Cut 5 small biscuits, 6 triangles to use as scones. I sprinkled uns. coconut on the scones. They did not rise very much. Nothing rises to me like using buttermilk in biscuits. I needed them to be DF. The scones have a good taste but just not what I was hoping for. I do think the GF,DF person will like them.
THANK YOU for all you do!!
OOPS!! Patted out the dough.
Hi Charlotte,
What does DF stand for?
DF stands for dairy free
These turned out great I didn’t use that gum stuff. They were perfect. Thank you. We just started doing gluten free Drs orders. Hard to get started but we are doing pretty good.
I’m just really trying to find a recipe, not learn about your life story… if there a recipe someone can give me rather than misleading me to an article about how their grandma makes good gluten free biscuits, it’d be appreciated.
Sad that there are such unhappy people in this world 😔. If I don’t want to read something on a blog I just skip to the recipe. But I did enjoy your story😊.
Hi Lee, not sure where the confusion is happening but there is a great gluten free biscuit recipe posted here. If you’re looking for just recipes, try Food Network or All Recipes. You can find recipes there that have no back-story and no personality. But since this is a blog, and it’s MY blog, I will write about myself and my family since it’s a subject near and dear to my heart. Have a sparkling day ????
Hi Sharon…….this sounds like a good quick recipe. I use gfJules flour and am very satisfied with it but think I will try your flour mix too. Do you think that buttermilk would work just as good in this recipe. It’s so much like the one I used before I became gluten intolerant and it made delicious biscuits. Thanks for you input.
Hi Susan – YES buttermilk would be great in this recipe! And if you do have the gfJules flour, it works really great in this recipe 🙂
These are the best gluten free biscuits I have ever made! Thank you for a great recipe. My previous attempts with other recipes turned out horrible and like hockey pucks. I settled on a drop bisquit recipe that wasn’t bad. But these are amazing!!!!!
Thanks for the feedback Kathryn, so glad you’ve finally found a gluten free biscuit recipe you love!
Hi. Could you let me know what brand gluten-free all-purpose flour do you use for this recipe? Thanks!
Hi Gaby, I use my white rice flour blend or Cup4Cup.
Can these be made dairy free also?
Hi Jackie,
I’ve made these dairy free with shortening and unsweetened coconut milk. Butter definitely gives the biscuits better flavor though 🙂
A reader above mentioned that she used shortening with unsweetened cashew milk – I think the cashew milk would be very good!
If I use almond milk and margarine, will it turn out the same? What do you think?
I have made these with unsweetened coconut milk and shortening. They’re not quite the same but still good.
I use better batter gluten free flour mix. It already has xanthan gum in the mix so should I omit the xanthan gum when making these biscuits?
Hi Rhonita, I haven’t used better batter flour but since it has xanthan gum in it, I would omit adding extra. I know some mixes that have it already are only ideal for certain baked goods (like muffins, cakes, and brownies) so I can’t say for sure if they’ll have the right texture if you use their flour vs a flour that doesn’t have xanthan gum and using the amount I call for.
Oh! My! WORD! ! I “researched” all afternoon for the perfect recipe to make biscuits and gravy for dear hubby who has recently been diagnosed with a ton of food allergies. I picked this recipe as your pictures looked the most biscuit -like;) After mixing a double batch of mixed flours, and rereading the recipe, I realized you called for baking powder. Hubby is allergic to corn so I had to quickly get creative 🙂 For a *double* batch of biscuits I did (in place of baking powder): 2 tsp baking soda, 1 tsp cream of tartar AND 2 tablespoons of apple cider vinegar (added to the milk while I prepared the other items). I was able to get 9 biscuits per batch (baked separately). These were SO beautiful AND crazy good. Thanks for helping me make one of his favorites. I already plan to make them for Christmas breakfast. Thanks again!
Thank you for sharing your baking powder alternative! So glad you love the biscuits as much as my family does and that you were able to make them despite your husbands allergies 🙂
Thanks for using an actual photo of your gf biscuits instead of a gluten-filled, golden brown biscuit. I have seen way too many photos that drew me in only to find they were not a true representation of the recipe. I want to know what these should look like after I bake them and you have provided just that. Thanks for your research and for sharing your recipe. Can’t wait to give them a try!
Hi, I’m so hungry right now for these delicious looking biscuts and my computer will not allow me to print the recipe. I’m so upset because I have been looking for a recipe like yours ever since I was diagnosed with this celic desiese. I was wondering if there is someplace else I can go to find it and print it out. Please help me!
Thanks,
Deborah
Hi Deborah!
I’m sorry your computer won’t allow it to print, not sure why? You can try copying the text and pasting into a Word document to print. Hope that helps!
Well, I’ve hit a snag. My biscuits came out as hockey pucks. They didn’t rise at all. What did I do wrong? I will be trying again you can count on that!
Hi Robyn, you may have over-worked the dough a bit. If you mix it too much or knead or re-roll it too many times then it will become dense. They also don’t rise too much so don’t roll the dough out too thin. Try mixing in the milk until it just comes together and try to handle it as little as possible. Hope that helps! 🙂
This is pretty much how I make my biscuits (except I never do measure things lol). But instead of using so much butter, I use coconut oil and butter together. Not that I don’t like using butter, because I do, but it just made mine even lighter and more fluffy soft. This sounds like a great recipe!
1/2 coconut oil sounds like a great sub to lighten it up a bit!
Would these freeze well? Either in dough form or cooked form? I can not wait to try them!
I think these would freeze fine! I haven’t frozen them but I use this same recipe with extra milk for a drop biscuit version (for shortcakes) and I freeze those. We actually just ate some of them that I found in the freezer from July and they were like I had just made them!
Just made these for dinner, wonderful wonderful wonderful! I have a few left for breakfast tomorrow! Sharon, I love your recipes, keep up the good work, you make being gluten free easy!!!
Thanks Vivian!!
These look easy enough for me to do! The big question that I have – how well would these work in Monkey Bread? Big favorite at my house and I’ve searching for a good recipe for it.
Hi Rita, I’ve never actually made monkey bread so I’m not able to tell you for sure. I think if you were to use this recipe though, I would use a little bit more milk in the biscuits.
thanks for a biscuit recipe using butter. most of the time they call for lard or veg. shortening which i feel has less flavor
I want to love your blog so much, but every time I come on here I’m so inundated with ads it’s so difficult to get the recipe. I don’t know if you’ve had this complaint before and maybe it’s worse on a mobile device but I thought you should know.
Hi Megan,
Thank you for your comment. I’m sorry the ads cause such a negative impact for you. Although they can be annoying, I rely on the revenue they bring in to pay for the upkeep of this blog. Running a website is fairly expensive as is recipe development (especially with gluten free ingredients!). Hopefully in the future it will be possible for me to remove some ads 🙂
Hi – do you think I could make these with a milk alternative? If so which would be best as a substitute? THANKS!
I would try it with unsweetened coconut milk (from the carton. That’s my go-to alternative milk for baking since it doesn’t have as much flavor/taste as some of the nut milks.
Should vinegar still be added to coconut milk?
Yes, it should. Thanks for asking Debbie!
I have been dairy-free for 25 years. My go to is goat milk. Cow’s milk will send me to the emergency room but goat milk is fine. I prefer it because it is real milk not a substitute.
My grandfather-in-law really loves goats milk too, he grew up on it! Have you tried it in this recipe?
I made these for my brother-in-law who is diary free/gluten free and they turned out super yummy! I substituted all natural vegetable shortening for the butter and unsweetened cashew milk for regular milk!
Definitely going on my “allergy love” cooking list!
Finally!!! I have tried various recipes for a good biscuit, but now, have finally found the best!! It’s like eating a before GF biscuit. Thank you, thank you, thank you.
So glad you enjoyed them!
Hi! These biscuits look amazing – and so does the rest of your blog! I’m just wondering, what if I use a ready-made store-bought gluten-free blend (that has rice flour, tapioca flour and corn flour) instead of your rice flour blend? Will it make a big difference?
Hi Felicia, thanks for your sweet comment! A store-bought flour blend would work fine. If your blend contains xanthan gum in it, just omit the tsp from the recipe since my blend doesn’t already have it mixed in.
I made these this morning and they were delicious!!! Super easy to make, too!! Thanks!
I was just recently diagnosed with celiac disease & I am having a terrible time cooking this way. I’m having issues with eating & nothing tasting good to me. I really miss bread and such. I hope I can fix this & make it taste as good as your pics make it look. Thank you so much.
The transition is very difficult. But you need to be patient, I’ve had bread that tastes so much like real bread!!! Try Canyon Bakehouse and if you can find it, Barilla Gluten free pasta is inexpensive and cheap. Scharr bread is good too!
Good Luck!!
I just perfected making biscuits before I found out I had celiac, and probably had it for 19 years. I’m not 100% sure I can ever enjoy baked goods now I am using GF flour, but I have a little more hope after viewing. And I’ll try these this weekend and serve with apricot jam and black strap molasses cuz why? Cuz I say so! That’s why. LOL still looking for something to put jam and toppings on since I avoid anything that’s fake bread.