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!
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 mom mom’s regular biscuits so much, I’ve started using her recipe to make them gluten-free.
Whole30 Breakfast Sausage – make some biscuits and sausage gravy!
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 oven 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.
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!
Gluten Free Strawberry Shortcake
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!
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!
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You can also find this Gluten Free Biscuit recipe on Food Fanatic.
Amy @ A Healthy Life For Me says
I am definitely making these. Can’t wait to enjoy them in the morning with my eggs.
Sharon says
These would be fantastic with eggs 🙂
Meg @ The Housewife in Training Files says
So besides how delicious these biscuits look, I totally have that silver platter the biscuits are sitting on! Or one that is extremely similar!! My Nana handed it down to me. How funny 🙂
Sharon says
This one says “Give us this day our daily bread” – my mom has one that we used every day at dinner. I saw this at Macy’s a several years ago and scooped it up!
Melanie @ Carmel Moments says
These look fabulous! Nice and tall…mmm…
genie says
I’ve never made good biscuits — even before going gluten free. Will have to try you recipe and cross my fingers.
bellwether says
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.
Kimberly Mashburn says
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.
Jamie says
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!!
Jamie says
I made these this morning and they were delicious!!! Super easy to make, too!! Thanks!
felicia | Dish by Dish says
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?
Sharon says
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.
connie says
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.
Sharon says
So glad you enjoyed them!
Michelle says
Hi – do you think I could make these with a milk alternative? If so which would be best as a substitute? THANKS!
Sharon says
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.
Keely says
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!
Megan says
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.
Sharon says
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 🙂
jill says
thanks for a biscuit recipe using butter. most of the time they call for lard or veg. shortening which i feel has less flavor
Rita says
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.
Sharon says
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.
Vivian M. says
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!!!
Sharon says
Thanks Vivian!!
Briana says
Would these freeze well? Either in dough form or cooked form? I can not wait to try them!
Sharon says
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!
Sarah says
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!
Sharon says
1/2 coconut oil sounds like a great sub to lighten it up a bit!
Robyn says
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!
Sharon says
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! 🙂
Deborah McNeal says
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
Sharon says
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!
Jane says
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!
Jen says
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!
Sharon says
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 🙂
Rhonita says
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?
Sharon says
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.
Jammye says
If I use almond milk and margarine, will it turn out the same? What do you think?
Sharon says
I have made these with unsweetened coconut milk and shortening. They’re not quite the same but still good.
Jackie says
Can these be made dairy free also?
Sharon says
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!
Gaby Ortiz says
Hi. Could you let me know what brand gluten-free all-purpose flour do you use for this recipe? Thanks!
Sharon says
Hi Gaby, I use my white rice flour blend found here:
I’ve also really like these biscuits with gfJules flour 🙂
Kathryn McDougal says
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!!!!!
Sharon says
Thanks for the feedback Kathryn, so glad you’ve finally found a gluten free biscuit recipe you love!
Lee says
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.
Sharon says
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 ????
Susan says
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.
Sharon says
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 🙂
Steph says
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.
Charlotte Moore says
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!!
Charlotte Moore says
OOPS!! Patted out the dough.
Audrey says
These look delicious whether you need to eat gluten free or not.
Thanks for sharing on #TastyTuesdays
Jen says
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:)
Sharon says
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!
Deb says
Those look so yummy! Thanks for sharing with us at Funtastic Friday 🙂
Rachael says
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?
Sharon says
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.
Gloria says
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!
Sharon says
Thanks for letting me know about the goats milk!
Amy says
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!!!
Sharon says
Thanks Amy! So glad you loved them!
Susie says
Will certainly try these today. They look delicious and I will serve them to my unsuspecting company!! Will give you a report on that!
Sharon says
Awesome! Be sure to read the blog post for my updated flour recommendation, measuring the flour properly, and the added chilling time before baking!