Gluten-Free Biscuits

These gluten-free biscuits are tender, flaky, and made with everyday pantry ingredients — they bake up tall and golden in about 15 minutes. I’ve tested this version several times, tweaking flour blends and butter temperature until the texture matched classic biscuits. If you want a reliable gluten-free biscuit that layers and browns like the real thing, this is the one to try.

Why Make This Recipe

• They deliver a classic biscuit flavor and flaky layers without wheat, great for anyone avoiding gluten.
• Ready in about 30 minutes from start to finish, so they’re perfect for busy breakfasts or last-minute guests.
• You can easily adapt them to be dairy-free or cheesy, which makes them versatile for diets and occasions.
• They freeze and reheat well, so you can batch-make and enjoy fresh biscuits any morning.
• Personal note: I love this recipe because a quick change — colder butter or a hotter oven — transforms them from okay to bakery-level in one try.

Recipe Overview

• Prep time: 10 minutes
• Cook time: 12–15 minutes at 425°F (220°C)
• Total time: ~25 minutes
• Servings: 8 (2-inch biscuits)
• Difficulty: Easy — technique-focused (cold butter, gentle handling)
• Method: Cut cold butter into a gluten-free flour blend, mix with cold buttermilk, pat or roll to 1" thickness, and bake on a hot sheet for fast lift.

My Experience Making This Recipe

Testing showed the biggest differences came from three things: the gluten-free flour blend (weight matters), butter temperature, and oven heat. I learned that weighing flour and chilling the butter produced the tallest, flakiest biscuits every time. A preheated baking sheet also made a visible lift on the first bake.

How to Make Gluten-Free Biscuits

Start by sifting or whisking 2 1/4 cups (300 g) of a 1:1 gluten-free flour blend with 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon sugar, and 1 teaspoon fine salt. Cut 6 tablespoons (85 g) cold unsalted butter (or a block of vegan shortening) into cubes and work it into the flour with a pastry cutter until pieces are pea-sized. Stir in 1 cup (240 ml) cold buttermilk (or 1 cup milk + 1 tbsp lemon juice) until the dough just holds together — do not overmix. Pat to 1" (2.5 cm) thick, cut with a 2-inch cutter (don’t twist), place on a preheated baking sheet, brush with melted butter, and bake at 425°F (220°C) for 12–15 minutes until golden.

Expert Tips for Success

• Keep everything cold: chill the flour, butter, and even the mixing bowl to slow fat melting and improve layers.
• Measure flour by weight: 2 1/4 cups can vary. Use ~300 g for consistent results.
• Use a light touch: mix to just combine — overworking develops a gummy texture in GF dough.
• Preheat a baking sheet: slide biscuits onto a hot sheet straight from the oven to get an immediate rise.
• If your blend lacks xanthan gum, add 1/2 teaspoon to help structure; for dairy-free, use cold coconut oil solid or vegan butter and a plant-based "buttermilk."

How to Serve Gluten-Free Biscuits

• Classic: split and serve warm with salted butter and honey or jam for breakfast.
• Savory: top with sausage gravy or use them for breakfast sandwiches with egg and cheddar.
• Cheesy-herb: fold 1 cup shredded sharp cheddar and 1 tablespoon chopped chives into the dough before baking.
• For a fun twist, serve alongside soups or stews — they soak up broths beautifully and make a comforting meal. For a cheesy variation you might like, try these cheesy garlic drop biscuits for a similar drop-style approach: cheesy garlic drop biscuits.

Storage and Reheating Guide

• Room temp: store cooled biscuits in an airtight container for up to 2 days.
• Refrigerator: keep in an airtight container for up to 4 days; bring to room temp before reheating.
• Freezing: freeze wrapped individually in plastic, then place in a freezer bag for up to 2 months. Thaw overnight in the fridge or at room temp.
• Reheating: for best texture, reheat in a 350°F (175°C) oven for 8–12 minutes wrapped loosely in foil; unwrap and bake 2 more minutes to re-crisp the top. Microwave will warm them fast (20–30 seconds) but can soften the crust.

Recipe Variations

• Dairy-free: use 6 tbsp solid coconut oil or vegan butter and 1 cup unsweetened almond milk + 1 tbsp apple cider vinegar as “buttermilk.”
• Cheddar-garlic: add 1 cup shredded sharp cheddar and 1 tsp garlic powder; top with melted butter and chives.
• Drop biscuits: omit cutting and spoon 8 mounds onto the baking sheet for rustic, quicker biscuits.
• High-rise: use a blend with xanthan gum or add 1/2 tsp xanthan to the dry mix for taller, more structured biscuits.

Nutritional Highlights

• These biscuits provide quick energy from carbohydrates and can be adapted for dairy-free diets.
• Allergen info: naturally gluten-free when made with a certified GF blend, but contains dairy unless substituted. Check labels for cross-contact if cooking for someone with celiac disease.
• Portion guidance: modest serving is 1–2 biscuits per person depending on appetite and accompaniments.

Troubleshooting Common Issues

• Flat, dense biscuits: likely cause is melted butter or overworking the dough. Solution: chill the butter and dough, handle gently, and bake on a preheated sheet.
• Gummy or wet center: usually from too much liquid or underbaking. Solution: reduce liquid by 1–2 tablespoons, pat to 1" thickness, and bake until golden 12–15 minutes at 425°F (220°C).
• Dry, crumbly biscuits: you may have used too much flour. Solution: weigh flour, add an extra tablespoon or two of cold buttermilk and mix lightly.

Frequently Asked Questions

Q: Can I use a regular (wheat) flour instead of a gluten-free blend?
A: Yes, regular all-purpose flour will work and you’ll likely get even taller, flakier results. Swap 1:1 but remove xanthan gum if your blend had it. Bake at the same temperature but keep an eye on browning.

Q: Can I make the dough ahead and bake later?
A: Yes — shape and place cut biscuits on a baking sheet, then cover and refrigerate for up to 24 hours before baking. For longer storage, freeze unbaked biscuits for up to 2 months and bake from frozen, adding a few extra minutes.

Q: How do I get flaky layers without gluten?
A: Flakiness comes from solid butter pieces that steam in the oven. Keep butter cold, cut it into pea-sized pieces, and avoid pressing the dough too thin.

Q: Can I freeze baked biscuits and reheat successfully?
A: Absolutely. Freeze cooled biscuits wrapped individually in plastic, then in a freezer bag for up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 12–15 minutes, covered with foil for the first 10 minutes to avoid over-browning.

Conclusion

For more inspiration and variations on gluten-free biscuits, check these trusted recipes: see a classic take on Gluten-Free Buttermilk Biscuits from Mama Knows Gluten Free (Gluten-Free Buttermilk Biscuits – Mama Knows Gluten Free), a quick flaky option at What the Fork (Quick Buttery Flaky Gluten-Free Biscuits – What the Fork), a simple five-ingredient tall version at Iowa Girl Eats (Tall and Fluffy Gluten Free Biscuits – 5 Ingredients), an easy 4-ingredient dairy-free option at There Is Life After Wheat (Easy Gluten Free Biscuits Recipe (4 Ingredients!)), and a “like Grands!” style recipe at Gluten Free on a Shoestring (Gluten Free Biscuits Recipe (like Grands!)). These resources are great for comparing flour blends, techniques, and flavor ideas to match your kitchen and taste.

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