Cooking and Serving: 35 minutes | 8 biscuits
Ingredients
How to make gluten free biscuits (with step * Expert tips | Ingredient substitutions | Looking for drop biscuits?
Description
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 8 biscuits
Ingredients
How to make gluten free biscuits (with step * Expert tips
Ingredient substitutions
Looking for drop biscuits?
Instructions
WHY THIS RECIPE WORKS
rich, buttery biscuits consistently, from your very first time making it. It may.
take a bit of time to create the dough, while keeping it ice cold, to create.
those layers, but you’ll never regret it.
The right method, called “lamination,” is the key to classic layered biscuits.
that are soft and tender, not dense, inside, and crispy on the bottom and all.
around. Don’t trust anyone who promises flaky biscuits without this process!
This recipe isn’t difficult, though, and biscuits like Pillsbury Grands are well.
within your reach. You need a standard, well-balanced rice-based all purpose.
gluten free flour blend and basic pantry staples. No hard-to-find ingredients.
“My oh my. Those gluten free biscuits were so satisfying.
All y’all need to try this! And I forgot the Star Rating on the comment I just.
left. Disappointed there are only 5 – should have been 6!”.
RECIPE INGREDIENTS
Ingredients needed to make the recipe in small bowls.
needed to make the recipe in small bowls.
To get light, tender gluten free biscuits every time, it helps to understand.
what each ingredient does—and how to choose the right ones for ideal results:.
Gluten free flour: Use a high-quality all purpose gluten free flour blend.
made with finely ground rice flour. I highly recommend Better Batter’s.
original blend or Nicole’s Best multipurpose blend (with added xanthan gum).
for the proper structure to create tender biscuits that hold their shape as.
they cool. If your choice is Bob’s Red Mill 1-to-1 (in the blue bag), add 1/2.
teaspoon more gum to avoid a crumbly texture since it has less than an.
Cornstarch: Lightens the crumb and softens the texture more, no matter which.
Baking powder and baking soda: Baking powder gives lift; baking soda helps.
the biscuits brown beautifully.
Salt and sugar: Enhance flavor and help lock in moisture.
Butter: Adds flavor and creates steam as cold butter layered between flour.
melts, lifting the dough to create those flaky layers like an accordion.
Buttermilk: Brings the dough together and adds a subtle tangy flavor. It has.
the right moisture balance, unlike milk which would have too much water.
Brown bowl with blue cloth liner filled with round and drop biscuits.
bowl with blue cloth liner filled with round and drop biscuits.
HOW TO MAKE GLUTEN FREE BISCUITS (WITH STEP.
See the recipe card below for the precise ingredient amounts. Study the photos.
WHISK DRY INGREDIENTS.
Whisk together the gluten free flour blend plus xanthan gum, cornstarch, baking.
powder, baking soda, salt, and sugar in a large bowl. There’s a lot of baking.
powder, so whisk well to avoid clumps.
Use a bench scraper or sharp knife to cut cold butter into ¾-inch pieces, toss.
them in the dry ingredients, and flatten into flat shards with your fingers.
These create steam pockets for flaky layers, so keep them large. No small peas.
of butter! If anything seems greasy, pop the bowl in the refrigerator until it.
BRING THE DOUGH TOGETHER.
Stir in 3/4 cup cold, thick buttermilk to bring the dough together. Isolate any.
dry, crumbly spots and add more buttermilk right to those areas, mixing it in.
until everything is just moistened.
Hand holding flattened chunk of butter to make layered biscuits over bowl of dry.
holding flattened chunk of butter to make layered biscuits over bowl of dry.
Raw biscuit dough in round metal bowl with black mixing spoon.
biscuit dough in round metal bowl with black mixing spoon.
LAMINATE THE DOUGH.
Press the raw dough into a disk. Everything should hold together well, but you.
don’t want a wet dough or you’ll end up adding too much flour during shaping,.
which can lead to tasteless biscuits.
Sprinkle a bit of flour on a flat surface and roll the dough out ¾-inch thick,.
then fold it in thirds like a business letter. Repeat the roll-and-fold 1 to 2.
more times to build layers that multiply like gluten free puff pastry.
called lamination, and it’s how we build multiplying layers of butter-studded.
This is how we create dozens of paper-thin layers of butter and dough, which.
create the pull-apart texture of Grands biscuits when baked.
Raw biscuit dough disk on white round cloth.
biscuit dough disk on white round cloth.
hand with rolling pin rolling out dough into rectangle on white cloth.
with rolling pin rolling out dough into rectangle on white cloth.
Hands folding rectangle of raw dough in thirds on white cloth.
folding rectangle of raw dough in thirds on white cloth.
hands on rolling pin rolling dough on white cloth.
on rolling pin rolling dough on white cloth.
At any point during shaping, if the dough doesn’t seem cold to the touch, wrap.
it lightly in plastic wrap and refrigerate it just until it’s firm. Don’t chill.
until the dough is too hard to shape, though.
Press and roll the smooth, layered dough until it’s about 1 inch thick. Flour a.
round 2-inch biscuit butter so it doesn’t stick, and press straight down, no.
twisting, to cut out shapes. Those sharply defined sides help the biscuits rise.
Hand holding round metal biscuit cutter on top of dough.
holding round metal biscuit cutter on top of dough.
6 rounds of raw gluten free biscuits on white paper on baking tray.
rounds of raw gluten free biscuits on white paper on baking tray.
Bake at 425°F until puffed and pale golden. The biscuits will grow taller as.
they bake from the baking powder and soda, but also from the expansion of the.
layers. As the cold butter in each layer expands, it will separate the layers.
like the pleats on an accordion.
Light brown baked layered and drop gluten free biscuits on blue cloth.
brown baked layered and drop gluten free biscuits on blue cloth.
EXPERT TIPS
Here’s how to make this recipe work right from the very first time:.
KEEP EVERYTHING COLD
Cold butter and cold buttermilk help your biscuits rise tall and bake tender as.
the butter expands up and out during baking. If your dough starts to feel soft.
or at all greasy, stop and chill it before continuing.
CREATE WIDE, FLAT BUTTER SHARDS.
In my experience, tools like pastry blenders tend to break the butter down too.
small, which leads to flatter biscuits. You want visible pieces of butter—those.
cold, solid pieces create steam as they melt rapidly which work with the baking.
powder to separate the biscuit layers during baking.
THINK LIKE A BUILDER
As you work through this recipe, it might help to think of yourself like a.
builder following an architect’s plans. Measure your flour blend, cornstarch,.
and butter precisely physical structure. Your reward will those buttery, flaky, accordion-style.
Overhead image of 6 round biscuits on browned paper with a small glass bowl.
filled with whipped pale yellow butter.
image of 6 round biscuits on browned paper with a small glass bowl filled with.
whipped pale yellow butter.
NO BUTTERMILK
Use half plain yogurt (or sour cream) and half milk plain cultured kefir instead of buttermilk without any other changes.
DAIRY FREE
Combine ½ cup plain nondairy yogurt with ½ cup unsweetened dairy free milk, and.
swap the butter for half block-style vegan butter like Melt or Miyoko’s.
Creamery, half shortening like Spectrum or Crisco brand. That combination should.
balance the moisture and keep the dough from leaking butter.
CORN FREE
Choose a flour blend that’s corn-free (like Better Batter or Bob’s 1-to-1), and.
replace the cornstarch in the recipe with arrowroot or potato starch.
LOOKING FOR DROP BISCUITS?
This recipe is designed for layered, flaky biscuits, like the kind you remember.
from the can. For a scoop-and-bake style, head over to our gluten free drop.
GLUTEN FREE BISCUITS RECIPE
Prep Time: 20 minutes mins.
Cook Time: 15 minutes mins.
Chilling time: 15 minutes mins.
closeup image of 3 whole and 3 partial round layered and golden brown biscuits.
on baking paper with butter.
image of 3 whole and 3 partial round layered and golden brown biscuits on baking.
Learn how to make buttery gluten free biscuits with dozens of pull-apart layers,.
just like Grands, with this easy method and a recipe easy enough to learn by.
INGREDIENTS
1 ¾ cups (245 g) all purpose gluten free flour blend.
INGREDIENTS
1 ¾ cups (245 g) all purpose gluten free flour blend.
Notes
* 1 teaspoon xanthan gum, omit if your blend already contains it
* ¼ cup (36 g) cornstarch, (or try potato starch or arrowroot)
* 1 tablespoon baking powder
* ½ teaspoon baking soda
* ½ teaspoon kosher salt
* 1 tablespoon (12 g) granulated sugar
* 8 tablespoons (112 g) unsalted butter, chilled
* ¾ cup (6 fluid ounces) buttermilk, chilled, plus more as necessary
* 1 tablespoon (14 g) unsalted butter, melted
* Coarse salt, for sprinkling, optional
* In a large bowl, whisk together the flour blend, xanthan gum, cornstarch,
baking powder, baking soda, salt, and sugar.
* Cut the cold butter into ¾-inch cubes. If it begins to soften, chill until
* Add the butter to the dry ingredients and toss to coat. Flatten each piece
between your fingers to create thin shards.
* Add 3/4 cup of cold buttermilk and mix to bring the dough together.
* Add more cold buttermilk biscuit dough and mix to combine. You will probably need at least another 2
tablespoons of buttermilk.
* Press the dough into a rough disk. If it no longer feels cold, chill for 5–10
* Dust a flat surface very lightly with flour, place the disk of dough on top,
and roll the dough into a rectangle about ¾-inch thick. Fold into thirds like
a business letter, then roll out again.
* Repeat the fold-and-roll 1 or 2 more times to build layers, chilling as
needed if the butter begins to soften.
* After the final fold, roll the dough a bit less than 1-inch thick. Cut into 2
1/2-inch rounds using a lightly floured biscuit cutter. Cut in one swift
motion and shake the biscuit round out of the cutter.
* Place the rounds 2 inches apart on the prepared baking sheet. Gather and
reroll scraps as needed.
* Brush the tops of the shaped raw biscuits with the melted butter, and
sprinkle lightly with optional coarse salt.
* Chill the shaped biscuits until firm. While the biscuits chill, preheat the
* Bake in the center of the preheated ove for about 15 minutes, until very
puffed and pale golden. Allow the biscuits to cool briefly before serving. If
they have leaked any of the butter during baking, they should reabsorb it as
I recommend Better Batter’s original blend gluten free flour and Nicole’s Best
multipurpose blend. Bob’s Red Mill 1-to-1 Gluten Free Baking Flour should also
work, as long as you add 1/2 teaspoon additional xanthan gum to avoid having
Cup4Cup has changed its formula and I no longer recommend it. To make your own
blend, including a blend that is just like the old Cup4Cup, visit my all purpose
gluten free flour blends
page for DIY “mock” recipes.
Trans Fat: 1g | Cholesterol: 36mg | Sodium: 426mg | Potassium: 36mg | Fiber: 1g
| Sugar: 3g | Vitamin A: 431IU | Calcium: 118mg | Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an
Store baked biscuits in an airtight container at room temperature for up to 12
hours. After that, they may begin to dry out.
To freeze baked biscuits:
Let them cool completely, then freeze in a single layer. Once frozen, transfer
to a freezer-safe bag and freeze for up to 2 months.
Defrost at room temperature. To revive their texture, sprinkle lightly with
water and warm in a 300°F oven or toaster oven until heated through.
To freeze raw biscuit dough:
Freeze shaped biscuits in a zip-top bag or container. Bake straight from frozen.
Start at 400°F for 5 minutes, then increase to 425°F to finish baking. Add a few
extra minutes to the total bake time.
A close up of a layered biscuit with a brown top.
close up of a layered biscuit with a brown top.
Can I bake these biscuits in a cast iron skillet?
Yes, but keep a close eye on them—cast iron holds heat more intensely than a
baking sheet, so the bottoms may brown faster and may burn suddenly.
What if I don’t have buttermilk?
No problem! Instead, use half plain yogurt (or sour cream) and half milk by
volume to mimic the thick, tangy consistency of buttermilk. Or try 1 full cup of
plain kefir as an easy 1 to 1 buttermilk substitute. Avoid using regular milk
with just a little acid added to it, which won’t create the thick, tangy, low
moisture qualities of real store-bought buttermilk.
Can I use powdered buttermilk?
No, it doesn’t provide the same thick texture and acidity needed to help lift
and tenderize the dough that actual prepared buttermilk does.
Why did my biscuits turn out gummy or dense?
That’s usually from butter that wasn’t cold and solid enough before it went into
the oven, so it melted into the dough rather than expanding quickly and making
Can I freeze the raw dough?
Yes! Freeze shaped biscuits in a single layer. Once frozen, store in a
freezer-safe bag. Bake from frozen using the method in the storage section
How do I keep my butter from melting?
Start with very cold butter, even placing it in the freezer briefly after
chopping it. Toss it in the dry ingredients before flattening it, so the warmth
of your hands doesn’t begin to melt it. And chill the dough until firm again any
time the dough starts to feel at all oily.
Tender and light gluten free drop biscuits are ready in 20 minutes, start to
finish. You can’t beat the taste or the convenience!
and light gluten free drop biscuits are ready in 20 minutes, start to finish.
You can’t beat the taste or the convenience!
Tender and light gluten free drop biscuits are ready in 20 minutes, start to
finish. They may not be flaky and layered, but you can’t beat the taste or the
and light gluten free drop biscuits are ready in 20 minutes, start to finish.
They may not be flaky and layered, but you can’t beat the taste or the
biscuit on a plate with a tray of biscuits in the background
on a plate with a tray of biscuits in the background
Plate with biscuits with butter and knife on plate.
with biscuits with butter and knife on plate.
20-Minute Gluten Free Drop Biscuits, Step [‘
20-Minute Gluten Free Drop Biscuits, Step
Use to create the ultimate breakfast sandwich with sausage, egg, and cheese.
Slice in half and serve with a square of gluten free breakfast casserole
Serve biscuits alongside a hearty gluten free beef chili
or instead of dumplings
in gluten free chicken and dumplings
Split them in half and use for hot ham and cheese melts, or just instead of a
bun for a classic turkey and cheese sandwich.
Add 2-3 tablespoons of sugar to the dry ingredients for a sweeter biscuit
perfect for gluten free strawberry shortcake