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.
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!
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!