Fluffy 5-Ingredient Gluten-Free Biscuits

I learned to make these Fluffy 5-Ingredient Gluten-Free Biscuits the day I needed a quick, reliable side for dinner and discovered how forgiving a simple dough can be. They bake up tender, with flaky layers and a golden top, and they work with pantry-friendly ingredients I usually have on hand. If you want a straightforward biscuit that proves gluten-free baking can be both easy and delicious, this one’s a keeper — and I often compare techniques with other tried recipes like fluffy gluten-free biscuits to refine texture and flavor.

Why Make This Recipe

• Quick and simple: five pantry ingredients and about 30 minutes from start to table.
• Tender, flaky texture that rivals traditional biscuits when you handle the dough gently.
• Versatile: serve with breakfast, soups, or as a sandwich roll for weekday meals.
• Allergy-friendly base: naturally gluten-free and easy to adapt for dairy-free versions.
• Personal insight: I love this recipe because it reliably rises and yields consistent results even when I’m short on time.

Recipe Overview

• Prep time: 10 minutes.
• Cook time: 12–15 minutes at 425°F (220°C).
• Total time: 25 minutes (including a brief chill).
• Servings: 8 biscuits (about 2 inches / 5 cm each).
• Difficulty: Easy.
• Method: Dry-ingredient mixing, cut-in cold butter, fold/minimal knead, cut and bake on a sheet pan.

My Experience Making This Recipe

I tested these biscuits multiple times, adjusting butter temperature and thickness to get the best layers. A key discovery: chilling the dough 10 minutes before cutting gives a noticeably flakier crumb and cleaner edges.

How to Make Fluffy 5-Ingredient Gluten-Free Biscuits

Start by whisking the dry ingredients: 2 cups (about 240 g) gluten-free all-purpose flour blend, 1 tablespoon (14 g) baking powder, and 1 teaspoon salt. Cut in 6 tablespoons (about 85 g) very cold unsalted butter until pea-sized crumbs form, then stir in 3/4–1 cup (180–240 ml) cold buttermilk until the dough just comes together. Pat the dough to 1-inch (2.5 cm) thickness, cut biscuits with a floured cutter, place them close together on a parchment-lined baking sheet, and bake at 425°F (220°C) for 12–15 minutes until golden. Expect a tender exterior, soft interior, and quick bake time.

Expert Tips for Success

• Keep ingredients cold: use butter straight from the fridge and chill the pan for 5–10 minutes if your kitchen is warm to prevent spreading. Also compare technique notes with a 5-ingredient gluten-free flatbread to understand hydration differences.
• Measure by weight: 2 cups of GF flour can vary; 240 g yields more consistent texture. I always weigh when testing.
• Minimal handling preserves layers: fold the dough over itself just 2–3 times to create gentle layers without overworking the starches.
• Use a metal or sharp biscuit cutter: this gives cleaner edges and better rise than twisting your cutter. A rimmed baking sheet and parchment paper help with even browning.
• Check your leavening: baking powder loses strength over time — replace it every 6–12 months for reliable rise.

How to Serve Fluffy 5-Ingredient Gluten-Free Biscuits

• Split and slather with butter and honey for breakfast or brunch.
• Serve warm alongside stews and creamy soups to soak up sauces.
• Turn into mini sandwiches with ham and mustard or fried chicken for casual dinners.
• For a nicer presentation, brush tops with melted butter and sprinkle flaky sea salt before serving.

Storage and Reheating Guide

Cool biscuits completely before storing to avoid sogginess. Store in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days; for longer storage, freeze wrapped individually in foil and placed in a zip-top bag for up to 3 months. Reheat from frozen by wrapping in foil and warming in a 350°F (175°C) oven for 12–15 minutes, or thaw and reheat 8–10 minutes. For quick reheating, microwave 20–30 seconds and finish 2–3 minutes in a hot skillet for a refreshed crust — I keep notes on storage techniques similar to other recipes with useful tips like these gluten-free biscuits storage tips.

Recipe Variations

• Dairy-free: swap butter for cold vegan shortening or coconut oil (solid), and use unsweetened plant-based yogurt or milk with 1 tsp lemon juice to mimic buttermilk.
• Cheesy herb: fold in 1/2 cup grated sharp cheddar and 1 tablespoon chopped fresh chives for savory biscuits.
• Whole-grain boost: replace 1/2 cup of the GF flour blend with a GF oat flour for more fiber — reduce liquid by 1–2 tablespoons if dough looks sticky.
• Drop-biscuit version: skip cutting and scoop dough by heaping tablespoons onto the sheet for rustic biscuits; this is similar to the technique shown in an alternate drop biscuits recipe I review for texture ideas.

Nutritional Highlights

• Gluten-free: suitable for those avoiding gluten when made with certified GF flour.
• Moderate in protein and fat thanks to butter and flour; you can increase protein by using GF blends with added pea or chickpea protein.
• Allergen info: contains dairy (butter, buttermilk); swap to plant-based ingredients for dairy-free needs. Portion guidance: one biscuit is a moderate side — adjust portions based on appetite and menu.

Troubleshooting Common Issues

• Dense or heavy biscuits: likely overmixed dough or too much flour. Fix by measuring flour by weight and mixing only until the dough holds together.
• Biscuits spread flat: butter too warm or too much liquid. Return the dough to the fridge for 10–15 minutes and bake on a hot sheet.
• Dry, crumbly interior: overbaked or not enough liquid. Reduce oven time by a couple minutes and aim for a slight golden color rather than deep brown.

Frequently Asked Questions

Q: Can I make these in advance and bake later?
A: Yes — after cutting, place the tray of raw biscuits covered in plastic in the fridge for up to 24 hours, then bake straight from chilled for 14–16 minutes. For longer storage, freeze raw biscuits on a sheet, then transfer to a bag; bake from frozen adding 2–3 minutes.

Q: Which gluten-free flour blend works best?
A: Use a 1:1 all-purpose gluten-free blend that contains xanthan gum or another binder for structure. Blends with rice, tapioca, and potato starch balance tenderness and rise; avoid single-flour recipes unless you adjust binders.

Q: Can I substitute baking powder with baking soda?
A: No — baking soda needs an acid (like buttermilk) and a different proportion. Using baking powder (1 tbsp per ~2 cups flour) gives predictable lift for these biscuits.

Q: How do I make extra-flaky layers?
A: Keep the butter in larger pea-sized pieces, fold the dough over itself twice, and pat to about 1–1¼ inches thick. Chill briefly before cutting and space biscuits close together on the pan so they rise up instead of out.

Conclusion

If you’re curious about another easy approach, try the easy 5-ingredient gluten-free drop biscuits for a no-cut, drop-style version that’s quick and similarly forgiving.

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