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Quick Buttery Flaky Gluten-Free Biscuits

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.

Hero up shot of flaky gluten free biscuit.

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.

Delicious golden homemade gluten free biscuits on a sheet pan.

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!

Up close shot of a golden, flaky gluten free biscuit.

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


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.

But the extra protein from the milk is what 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.

A stack of delicious homemade gluten free biscuits that are ready to eat!

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!

Sliced gluten free biscuit with butter on it.

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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The BEST gluten free biscuits! They're light, flaky, and have a really great texture. Recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free biscuit recipe | how to make gluten free biscuits | gluten free biscuits that aren't hockey pucks | buttery gluten free biscuits | easy biscuit recipe | gluten free biscuits that don't suck

Quick Buttery Flaky Gluten-Free Biscuits

4.57 from 281 ratings
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.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 servings
Print Rate Pin

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.

Nutrition Information

Serving: 1g | Calories: 191kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 510mg | Potassium: 38mg | Fiber: 3g | Sugar: 2g | Vitamin A: 299IU | Calcium: 124mg | Iron: 1mg

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.

Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!

I developed this recipe and first published it on my website What the Fork Food Blog; this Quick Buttery Flaky Gluten Free Biscuits Recipe can also be found on Food Fanatic.

Perfectly baked homemade gluten free biscuits
4.57 from 281 votes (266 ratings without comment)

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If you made this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online.

Sincerely,
Shay

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Recipe Rating




  1. Emily says:

    Can this be made with your nightshade free flour? Have you tried it?

  2. Susan says:

    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!

  3. Chloe Charlton says:

    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??

  4. Marie says:

    Wonderful biscuit recipe! Thank you for all of your hard work!!!

  5. Pamela says:

    This is my absolute favorite biscuit recipe.

  6. Dave Blanton says:

    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!

  7. Patti says:

    Tried these in a cast iron skillet (used Bobs 1-1) didn’t raise as well as pictured but tasty!

  8. Jeannette says:

    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.

  9. erin evers says:

    the ads block the recipe!!!! i used to love this site but now i am going to have to go elsewhere

    • Shay says:

      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 🙂

  10. Stephanie says:

    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.

  11. Tamiko Teague says:

    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!

  12. Jaye says:

    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!

    • Shay says:

      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 🙂

  13. Kaye says:

    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!!

  14. Charla Marsh says:

    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.

  15. Charla Marsh says:

    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.

  16. 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.

  17. B. Burgess says:

    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

  18. Selene says:

    5 stars
    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!

  19. Rachel says:

    5 stars
    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!!!

  20. Stephanie says:

    5 stars
    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!

  21. Jolene says:

    5 stars
    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!

  22. Debbe says:

    5 stars
    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.

  23. Brenda says:

    5 stars
    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?

  24. Patrick Czaplewski says:

    5 stars
    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.

  25. Patrick Czaplewski says:

    5 stars
    I made these biscuits best receipe I found so far I also froze them and they came out perfect .
    Thank you for sharing

  26. Susan Stokinger says:

    5 stars
    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 ♥️

  27. Whitney N. Taylor says:

    5 stars
    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.

  28. Jeannette says:

    5 stars
    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).

  29. Lauren says:

    5 stars
    Can I make the dough the night before, chill, and bake in the morning??

  30. Ida says:

    5 stars
    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.

  31. Donna from Washington state. says:

    5 stars
    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!

  32. Savanna says:

    Can these biscuits be frozen after prepping, then just pull them out and bake them?

    • Sharon says:

      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!

  33. Kathleen Dobson Piasecki says:

    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!

  34. LeAnne says:

    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!

  35. Rebecca says:

    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!!

  36. Melissa says:

    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!

  37. Kayleigh says:

    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!

  38. 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!

  39. 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!!!

  40. 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!

  41. 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.

  42. 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!

  43. 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!!

  44. 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.

  45. 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.

    • Tammy says:

      5 stars
      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😊.

    • 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.

  46. 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!!!!!

  47. Gaby Ortiz says:

    Hi. Could you let me know what brand gluten-free all-purpose flour do you use for this recipe? Thanks!

  48. 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!

  49. Jammye says:

    If I use almond milk and margarine, will it turn out the same? What do you think?

  50. 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.

  51. 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 🙂

  52. 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!

  53. 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!

  54. 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! 🙂

  55. 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!

  56. 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!

  57. 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!!!

  58. 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.

  59. 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

  60. 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 🙂

  61. 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.

      • Terry says:

        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.

      • 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!

  62. 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.

  63. Felicia 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.

  64. Jamie says:

    I made these this morning and they were delicious!!! Super easy to make, too!! Thanks!

  65. 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!!

  66. 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.