Fluffy 5-Ingredient Gluten Free Biscuits

These fluffy 5-Ingredient Gluten Free Biscuits are quick to make, tender inside, and golden on the outside — perfect for weekday breakfasts or a simple dinner side. I’ve tested this basic method dozens of times and the key is cold fat and minimal handling for the fluffiest rise. For an alternate how-to and ingredient list, you can also compare this to a similar fluffy gluten-free biscuits recipe.

Why Make This Recipe

• They bake fast (about 12–15 minutes) and deliver a light, tender crumb that’s rare in gluten-free baking.
• Only five ingredients means pantry-friendly cooking and minimal shopping.
• They pair with sweet or savory toppings, so they’re versatile for breakfast, soups, or holiday spreads.
• Compared with store-bought gluten-free biscuits, these have less preservatives and taste fresher when served hot.
• Personal insight: I love making a double batch and freezing half — fresh-baked flavor with only minutes of reheating.

For a cozy dessert pairing idea, try serving them with a spoonful of seasonal pudding like this pumpkin pudding.

Recipe Overview

• Prep time: 10 minutes active (plus chilling if you like)
• Cook time: 12–15 minutes at 425°F (220°C)
• Total time: 25 minutes
• Servings: 8–10 drop biscuits (depending on size)
• Difficulty: Easy — great for everyday cooks
• Method: Cold-fat drop biscuits mixed lightly and baked on a sheet until golden; no rolling required.

If you enjoy soft rolls, this technique shares traits with other gluten-free yeast-free breads like these soft fluffy gluten-free rolls.

My Experience Making This Recipe

I tested the biscuits with several gluten-free flours and found a self-rising gluten-free blend gives the most consistent rise. The biggest discovery was that a cold metal bowl and a quick hand in cutting the butter created the flakiest texture. Letting the batter rest for 5–10 minutes before scooping also improves structure.

How to Make Fluffy 5-Ingredient Gluten Free Biscuits

Start with a cold-butter method: toss the dry ingredients together, cut in chilled butter until pea-sized crumbs form, then stir in cold buttermilk just until combined. Use an ice-cream scoop or two spoons to drop rounds onto a lined baking sheet, then bake at 425°F (220°C) until risen and golden, about 12–15 minutes. Expect a short bake time and a delicate, slightly crumbly interior typical of gluten-free quick biscuits.

Expert Tips for Success

• Keep everything cold: chill the butter (and even the mixing bowl) to create steam pockets that lift the biscuit. For more on cold-fat technique, see this flatbread method that stresses temperature control.
• Use a gluten-free self-rising flour with xanthan gum for best structure; if using all-purpose GF, add 1 tsp baking powder + 1/4 tsp xanthan gum per cup.
• Don’t overmix — fold until just combined; overworking develops starches that make biscuits dense.
• Use an ice-water-brushed metal spoon when scooping to prevent sticking and preserve shape.
• Bake on a preheated sheet or a preheated baking stone to get immediate oven spring and a crisp bottom.

How to Serve Fluffy 5-Ingredient Gluten Free Biscuits

• Split and top with warm sausage gravy or a pat of herb butter for a comforting breakfast.
• Serve with soup or stew — they’re perfect for dipping into broths or chili.
• For a sweet option, brush with melted butter and honey and serve with jam.
• Presentation tip: stack 3–4 biscuits on a small plate, garnish with chopped chives or a dusting of powdered sugar depending on sweet or savory. For more serving ideas and biscuit recipes, check this gluten-free biscuits collection.

Storage and Reheating Guide

• Room temp: store in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven for 5–7 minutes to refresh.
• Refrigerator: keep up to 4 days in a sealed container to maintain moisture. Reheat in the oven or toaster oven to avoid sogginess.
• Freezing: cool completely, wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Reheat from frozen at 350°F (175°C) for 10–12 minutes, or thaw overnight and reheat 6–8 minutes.
• Avoid microwaving for long periods; it makes gluten-free biscuits gummy. Use short bursts only if pressed for time.

Recipe Variations

• Dairy-free: substitute cold coconut oil or vegan butter for butter and use unsweetened almond milk mixed with 1 tsp lemon juice as a buttermilk alternative.
• Cheesy herb biscuits: fold in 1/2 cup shredded sharp cheddar and 1 tbsp chopped fresh chives before baking.
• Sweet honey biscuits: add 1–2 tbsp honey to the wet ingredients and top with a honey-butter glaze after baking.
• Drop vs. cut biscuits: for taller, layered biscuits, chill the dough and gently pat 1-inch thick, then cut with a biscuit cutter; for quick drop biscuits, scoop directly onto the sheet.

Nutritional Highlights

• These biscuits are gluten-free by design, making them suitable for people with celiac disease or gluten sensitivity when made with certified GF flour.
• They provide a good source of quick carbohydrates and some protein from eggs/dairy if included; pair with protein-rich sides for a balanced meal.
• Allergen note: contain dairy and likely egg depending on the exact recipe — adapt for dairy-free or egg-free needs as outlined above. Serve portion guidance: one biscuit (~60–80 g) per person as a side, two for a main-course accompaniment.

Troubleshooting Common Issues

• Biscuits are dense: likely overmixed or butter too warm. Chill butter and mix lightly until pea-sized bits remain.
• No rise: check your self-rising flour is fresh or add 1 tsp baking powder per cup of flour. Also bake in a hot oven (425°F/220°C) for immediate oven spring.
• Soggy bottoms: bake on a preheated sheet or place the tray on the lowest rack for the first 5 minutes to crisp the base.

Frequently Asked Questions

Q1: Can I make these without buttermilk?
A1: Yes — use 3/4 cup milk (dairy or plant) plus 1 tbsp lemon juice or white vinegar, let sit 5 minutes to thicken. The acidity helps with rise and flavor similar to buttermilk.

Q2: How do I get a flakier texture in gluten-free biscuits?
A2: Keep the butter in small, cold pieces so it melts in the oven and creates steam pockets. Using a pastry cutter or coarse grater for the butter speeds this up and limits handling.

Q3: Can I use a gluten-free all-purpose flour instead of self-rising?
A3: Yes — add 1–1.5 tsp baking powder and 1/4 tsp salt per cup of GF all-purpose flour, plus 1/4–1/2 tsp xanthan gum if your blend lacks it, to mimic self-rising behavior.

Q4: Why did my biscuits spread instead of rise?
A4: Spreading usually means the dough was too wet, the butter melted before baking, or the oven temperature was too low. Chill the dough briefly, reduce added liquid slightly, and make sure your oven is fully preheated to 425°F (220°C).

Conclusion

If you want to compare a drop-biscuit style or see another tested five-ingredient approach, check this Easy 5 Ingredient Gluten Free Drop Biscuits – The Bettered Blondie for an alternative technique and ingredient list.

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