Gluten-Free Biscuits Recipe

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Craving fluffy, buttery biscuits but need to avoid gluten? You’re in luck! Gluten-free biscuits can be just as tasty and satisfying as their wheat-based cousins. With a few simple ingredients and some easy tips, you’ll be enjoying warm, flaky biscuits in no time.

Whether you prefer drop biscuits or rolled and cut versions, we’ve got you covered. You’ll learn how to make these treats using gluten-free flour blends, buttermilk or yogurt, and butter. Plus, we’ll share some tricks to ensure your biscuits turn out light, tender, and delicious every time.

Table of Contents

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make gluten-free biscuits:

2 cups gluten-free all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter
3/4 cup cold buttermilk

Don’t have these exact ingredients? No worries! Try these swaps:

• Instead of gluten-free flour, use a mix of rice flour and tapioca starch.
• Replace buttermilk with regular milk plus 1 tablespoon lemon juice.
• Swap butter for dairy-free margarine if you need to avoid dairy.

For extra flavor, add 1 teaspoon of sugar or herbs like rosemary or thyme.

Remember, the key to fluffy biscuits is cold ingredients. Keep your butter and milk in the fridge until you’re ready to use them.

Want to make your biscuits even better? Try adding cheese or garlic powder for a tasty twist.

Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, mix the dry ingredients:

2 cups gluten-free all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup cold butter, cut into small pieces

Use your fingers to work the butter into the flour until it resembles coarse crumbs.

Add 3/4 cup cold milk or yogurt to the mixture. Stir gently until a soft dough forms.

Turn the dough onto a lightly floured surface. Pat it to about 1-inch thickness.

Cut the dough into circles using a 2.5-inch biscuit cutter. Place the biscuits on your prepared baking sheet.

Bake for 12-15 minutes until golden brown. Let them cool for a few minutes before serving.

For flakier biscuits, fold the dough over itself a few times before cutting. This creates layers in your biscuits.

You can brush the tops with melted butter for extra flavor. Enjoy your homemade gluten-free biscuits warm!

Tips, Tricks & Storing

Let your dough rest for 20 minutes before shaping. This helps the flour absorb liquid, making the dough easier to work with.

Use cold butter and grate it into the flour mix. This creates flaky layers in your biscuits.

Don’t overwork the dough. Mix just until it comes together to keep your biscuits tender.

For even baking, make sure all your biscuits are the same size and thickness.

Brush the tops with melted butter before baking for a golden crust.

To store, cool biscuits completely. Keep them in an airtight container at room temperature for 2-3 days.

For longer storage, freeze biscuits in a freezer bag for up to 3 months. Thaw at room temperature or warm in the oven before eating.