Fluffy Gluten-Free Biscuits 5-Ingredient Recipe

These Fluffy Gluten-Free Biscuits (5-Ingredient Recipe) are a fast, reliable way to get warm, tender biscuits on the table with minimal fuss. I make them when I want the texture of classic biscuits without the gluten, and they’ve come out light and flaky every time I test them. After a few tries I learned a few small adjustments that keep them from turning gummy or dense.

Why Make This Recipe

• Quick: ready in about 25 minutes from start to finish, great for busy weeknights or last-minute guests.
• Simple ingredients: just 5 common pantry items — no xanthan gum or specialty starches required if using a good all-purpose gluten-free blend.
• Great texture: cold butter and a hot oven give lift and flaky layers even with gluten-free flour.
• Versatile: serve with soups, breakfast, or turned into shortcake or biscuit sandwiches.
• Personal note: I love this recipe because the biscuits warm up beautifully the next day and still keep a tender crumb.

If you enjoy cheesy variations, check out this cheesy garlic drop biscuits for a tasty spin.

Recipe Overview

• Prep time: 10 minutes (plus time to keep butter cold)
• Cook time: 12–15 minutes
• Total time: 22–25 minutes
• Servings: 8 medium biscuits (2"–2.5" drop or scoop)
• Difficulty: Easy
• Method: Mix dry ingredients, cut in cold butter, add cold buttermilk to make a sticky dough, drop by scoop onto a baking sheet, bake at 425°F (220°C).

My Experience Making This Recipe

I tested this recipe several times with three different gluten-free blends and landed on 2 cups of a reliable all-purpose mix because it produced the best rise. The key discovery: keep the butter very cold and limit stirring once liquid is added to avoid a gummy crumb.

How to Make Fluffy Gluten-Free Biscuits 5-Ingredient Recipe

Start by whisking the dry ingredients in a large bowl, then quickly cut in cold butter until pieces are the size of peas. Add cold buttermilk and stir just until a sticky dough forms — a few dry spots are okay. Scoop the dough onto a parchment-lined baking sheet and bake in a 425°F (220°C) oven for 12–15 minutes until the tops are golden. Expect a tender, slightly crumbly interior and flaky tops when you open the oven.

Ingredients (makes ~8 biscuits)

• 2 cups gluten-free all-purpose flour (measure by spooning into cup and leveling; blend should contain xanthan gum)
• 1 tablespoon baking powder
• 1 teaspoon fine sea salt
• 6 tablespoons (3/4 stick) cold unsalted butter, cut into small cubes
• 1 cup cold buttermilk (add up to 1/4 cup more if dough feels too dry)

Equipment tips: use a pastry cutter or two knives to cut butter, a 3-tablespoon cookie scoop for even biscuits, parchment paper, and an oven thermometer to ensure accurate temperature.

Expert Tips for Success

• Keep everything cold: chill the butter and the buttermilk briefly; cold butter creates steam pockets that make biscuits flaky.
• Use the right flour: a gluten-free all-purpose blend with xanthan gum already included gives the most predictable rise. If your blend lacks xanthan gum, add 1/2 teaspoon.
• Don’t overwork the dough: stir just until combined. Overmixing activates starches that make biscuits dense and gummy.
• Hot oven and preheated baking sheet (optional): baking on a preheated sheet or on a hot stone will jump-start the lift; if you preheat a sheet, transfer parchment with dough.
• Measure baking powder accurately: too much will give a metallic taste; use a level tablespoon.

How to Serve Fluffy Gluten-Free Biscuits 5-Ingredient Recipe

• Classic: split and serve warm with butter and jam for breakfast or tea.
• Savory: slice and layer with sausage, egg, and cheese for breakfast sandwiches.
• Dinner side: serve with stews, chili, or fried chicken to soak up sauces.
• Presentation tip: brush tops with melted butter and sprinkle flaky sea salt or chopped chives before serving for a pretty finish.

Storage and Reheating Guide

Store leftover biscuits in an airtight container at room temperature for up to 2 days to retain some crispness. For longer storage, freeze cooled biscuits in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 8–12 minutes, or thaw and reheat at 325°F (160°C) for 6–8 minutes; avoid microwaving unless in a pinch, as that makes them chewy.

Recipe Variations

• Dairy-free: swap butter for chilled vegan butter and use unsweetened almond or oat milk + 1 tablespoon apple cider vinegar to make dairy-free "buttermilk."
• Cheesy herb: fold 3/4 cup shredded sharp cheddar and 1 tablespoon chopped fresh chives into the dry mix before adding buttermilk.
• Sourdough discard: use 1/2 cup sourdough discard and reduce buttermilk to 1/2 cup for tangy, tender biscuits (watch hydration).
• Low-carb: try an almond-flour based biscuit (similar idea but different ratios); for a tested recipe, see low-carb adaptations online.

Nutritional Highlights

• These biscuits are gluten-free when made with certified gluten-free flour, which helps people with celiac disease or gluten sensitivity.
• They are rich in calories and fat from butter, so consider portion size (one medium biscuit per serving for most diets).
• Allergen note: contains dairy and may contain eggs if you adapt the recipe; not suitable for those with dairy allergies unless using substitutes.

Troubleshooting Common Issues

• Dense biscuits: likely overmixed or butter was too warm. Chill butter and mix gently.
• Gummy interior: too much liquid or overworked dough; reduce buttermilk slightly and stop mixing as soon as dough comes together.
• Pale tops with little rise: oven not hot enough or baking powder old. Check oven with a thermometer and replace baking powder every 6–12 months.

Frequently Asked Questions

Q: Can I make these into rolled-and-cut biscuits instead of drop biscuits?
A: Yes, but you’ll need to chill the dough for 20–30 minutes so it firms up enough to roll. Lightly flour a surface with extra gluten-free flour and roll to about 3/4-inch thickness. Use a floured biscuit cutter and press straight down without twisting for best rise.

Q: What if my gluten-free flour has no xanthan gum?
A: Add 1/2 teaspoon xanthan gum per 2 cups of flour to help bind and mimic gluten’s structure. Many all-purpose blends already include it, so check the package before adding.

Q: Can I substitute butter with vegetable shortening or lard?
A: Yes — both work and give good lift. Shortening yields a slightly more tender crumb, while butter gives better flavor. Keep the fat very cold regardless of type.

Q: How do I know when the biscuits are done inside?
A: Tops should be golden and a toothpick inserted into the center should come out clean or with only a few moist crumbs. Internal temperature for fully cooked biscuits is about 205–210°F (96–99°C) if you use an instant-read thermometer.

Conclusion

For more ideas and similar recipes, explore these resources: Easy 5 Ingredient Gluten Free Drop Biscuits – The Bettered Blondie, Tall and Fluffy Gluten Free Biscuits – 5 Ingredients, Easy Gluten Free Biscuits Recipe (4 Ingredients!), Flaky 5-Ingredient Sourdough Discard Biscuits • Heartbeet Kitchen, and Keto Biscuits (5-Ingredient Recipe) – Wholesome Yum.

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