Gluten Free Shortbread Biscuits Recipe

Light, crumbly, and utterly buttery — these gluten free shortbread biscuits are a simple joy that prove gluten-free baking can be just as tender as the classic. I’ve made this recipe dozens of times, testing different flour blends and baking temperatures to get the melt-in-your-mouth texture right. If you enjoy warm, homemade biscuits alongside savory bakes, you might also like my take on cheesy garlic drop biscuits: https://www.noglubread.com/gluten-free-cheesy-garlic-drop-biscuits-recipe/.

Why Make This Recipe

• The flavor is pure butter and vanilla, with a melt-in-your-mouth crumb that’s crowd-pleasing.
• It’s naturally simple — few ingredients and minimal technique, perfect for weeknight baking or last-minute tea-time treats.
• Gluten-free and adaptable: swap in dairy-free butter or add almond flour for a nuttier profile. Check more gluten-free bread recipes for inspiration.
• Makes a lovely gift or party cookie when wrapped in parchment ribbon — reliably transportable.
• Personal insight: I love this recipe because the dough is forgiving; a short chill and gentle handling fix many texture issues.

Recipe Overview

Prep time: 15 minutes (plus 30–60 minutes chill)
Cook time: 18–22 minutes at 325°F (160°C)
Total time: 1 hour (including chill)
Servings: about 24 biscuits (2-inch rounds)
Difficulty: Easy — basic creaming and gentle handling required
Method: Cream butter and sugar, fold in dry ingredients, chill, roll or press, and bake on a lined tray.

(For technique refreshers, see these baking basics & techniques to help with rolling and docking: https://www.noglubread.com/category/gluten-free-bread-recipes/baking-basics-techniques/.)

My Experience Making This Recipe

I tested this recipe with three different gluten-free all-purpose blends to find the best structure and flavor. Chilling the dough for at least 30 minutes and baking at a lower temperature produced the most even, pale golden shortbread. I also discovered that a small amount of cornstarch or tapioca starch in the flour mix improves tenderness.

How to Make Gluten Free Shortbread Biscuits Recipe

You’ll cream cold, high-quality unsalted butter with powdered sugar until light, then fold in a gluten-free flour blend and a bit of cornstarch for fine crumb. The key techniques are gentle folding to avoid overworking and chilling the dough so the biscuits hold shape when baked. Expect soft, slightly pale biscuits with edges that firm up as they cool on a rack.

Expert Tips for Success

• Use cold butter and avoid over-creaming: beat just until light and smooth to trap a little air without warming the fat. This keeps the biscuits tender. (If you want more guidance on related breads, see classic gluten-free breads for texture ideas: https://www.noglubread.com/category/gluten-free-bread-recipes/classic-everyday-breads/.)
• Add 10–20% fine starch (cornstarch or tapioca) to your gluten-free flour for a short, sandy texture. Measure by weight for consistency.
• Chill the dough 30–60 minutes before cutting; this prevents spreading and gives cleaner edges. Use a chilled baking sheet for best results.
• Roll between two sheets of parchment to avoid sticking — lift the top sheet and cut without flipping the dough. A 2-inch round cutter gives uniform baking.
• Bake at 325°F (160°C) rather than higher temps to keep the biscuits pale and tender; watch the bottoms and rotate once for even color.

How to Serve Gluten Free Shortbread Biscuits Recipe

• Serve plain with a dusting of powdered sugar and a hot cup of tea or coffee for a classic treat.
• Dip half the cooled biscuits in melted dark chocolate and chill until set for an elegant presentation — sprinkle with sea salt for contrast.
• Layer with lemon curd or jam between two cookies to make sandwich shortbreads for parties. For pairing ideas with more upscale breads, check out these artisan-style gluten-free breads: https://www.noglubread.com/category/gluten-free-bread-recipes/specialty-artisan-breads/.
• Arrange on a simple slate or wooden board and garnish with fresh berries or candied citrus for holiday platters.

Storage and Reheating Guide

Store cooled biscuits in an airtight container at room temperature for up to 5 days to maintain crispness. For longer storage, freeze in a single layer on a tray, then transfer to a freezer bag for up to 3 months; thaw at room temperature — do not microwave or they’ll soften. To refresh slightly stale biscuits, warm at 275°F (135°C) for 5–7 minutes on a baking sheet to re-crisp.

Recipe Variations

• Lemon zest shortbread: add 1½ teaspoons finely grated lemon zest and a tablespoon lemon juice to the dough for bright flavor.
• Chocolate shortbread: fold in 2 tablespoons unsweetened cocoa powder and finish with chocolate-dipped edges.
• Dairy-free: substitute a high-quality vegan butter stick measured 1:1 and chill the dough well to mimic the firmness of butter.
• Nutty almond: replace 25% of the gluten-free all-purpose flour with finely ground almond flour for a rich, crumbly texture (note: increases calories and introduces nuts as an allergen).

Nutritional Highlights

• These biscuits are butter-forward and therefore high in fat and calories per serving; enjoy in small portions (1–2 biscuits).
• Gluten-free formulation benefits those with celiac disease or gluten sensitivity, but the recipe contains dairy (butter) and often cornstarch — swap as noted for dairy-free needs.
• Allergen note: contains dairy; optional nut variation introduces tree nuts; ensure your flour blend is certified gluten-free if avoiding cross-contact.

Troubleshooting Common Issues

• Problem: Biscuits spread too much. Solution: Chill dough longer, use a colder oven sheet, and lower oven temperature to 325°F (160°C). Avoid over-creaming.
• Problem: Crumb is gritty or dry. Solution: Check your flour-to-starch ratio; add a touch more butter (1–2 tablespoons) or 1 teaspoon of corn syrup/honey to improve moisture.
• Problem: Undercooked centers but browned edges. Solution: Flatten or size biscuits uniformly and bake on the middle rack; reduce oven temperature and extend bake time by a few minutes.

Frequently Asked Questions

Q: Can I use a single-ingredient flour like rice flour instead of a gluten-free blend?
A: Single flours (like rice) often yield gritty, crumbly shortbread without binding agents. I recommend a cup-for-cup gluten-free all-purpose blend with added starch, or replace up to 25% with rice flour only after adding a binder like xanthan gum as needed.

Q: Do I need to cream the butter and sugar, or can I rub them together?
A: Creaming adds lightness and a slightly tender crumb, but for a denser shortbread you can rub butter into the dry mix and press into a pan. For cut biscuits, creaming is preferred for consistent texture.

Q: How thin or thick should I roll the dough?
A: Aim for 1/4 to 3/8-inch thickness (6–9 mm). Thinner biscuits bake crispier; thicker ones are more tender and require an extra 3–5 minutes of bake time.

Q: Can I make the dough ahead and freeze it?
A: Yes — form the dough into a disk, wrap tightly, and freeze for up to 3 months. Thaw in the fridge overnight before rolling and cutting to preserve texture.

Conclusion

If you want a reliable, buttery gluten-free shortbread, this recipe delivers consistent texture with simple pantry ingredients; for another reference on a similar biscuit-style treat, see this detailed guide on Gluten Free Shortbread Biscuits – My Gluten Free Guide: https://www.mygfguide.com/gluten-free-shortbread-biscuits/.

Print