Easy Gluten Free Biscuits Recipe (4 Ingredients!) (2024)

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The BEST gluten free biscuits recipe! 4 ingredients + 5 minutes prep and SO fluffy! you’ll never make another recipe. Dairy free option too!

Are you looking for a light, fluffy, and easy gluten-free biscuits recipe – one that isn’t hard or dense or grainy? Well, I spentyears developing this 4-ingredient gluten free biscuit recipe, and just know you’re going to love it!

In fact, every time I make these simple gluten-free biscuits, my 4 gluten-eating kids remind me that they’re better than traditional biscuits. #win

Table of Contents

ABOUT GLUTEN FREE BISCUITS

This is actually my second recipe for gf biscuits. My original recipe was also great, but had a few more ingredients and steps. I love the simplicity and versatility of this one!

It literally makes the best flaky biscuits and uses just a few simple ingredients. I love that you only need a bowl and spoon-no food processor or pastry cutter.

I’ve used this basic recipe to make monkey bread, gluten free blueberry biscuits, gluten free biscuits and gravy, gluten free strawberry shortcake, and cheesy biscuits for breakfast sandwiches.

You can use it in any recipe calling for Pillsbury biscuits or serve these flaky, buttery biscuits on their own. They’re also a great (easy!) sub for gluten-free rolls!

INGREDIENTS IN GLUTEN FREE BISCUITS

  • Gluten-free flour I recommend Cup4Cup
  • Baking powder
  • Salt
  • Whipping cream see notes below for a dairy-free option

HOW TO MAKE THE BEST GLUTEN FREE BISCUITS

You will be amazed at how simple this recipe is, even simpler than traditional biscuits. It literally takes 5 minutes to get them in the oven. Here’s how to make the best gf biscuits:

  1. Stir dry ingredients together in a medium or large bowl
  2. Add cream and stir – the dough should be wet and sticky
  3. Drop by spoonfuls onto a baking sheet or pan about 1 inch apart OR roll a little over 1 inch thick and cut with a biscuit cutter
  4. Brush a little cream on top of the dough (I just use what’s left in the measuring cup)
  5. Bake until golden brown on the top and bottom and done inside. They are SO FLUFFY!

WHICH GLUTEN-FREE FLOUR BLEND WORKS WELL FOR BISCUITS?

We have tested this recipe with Cup 4 Cup flour blend, Grandpa’s Kitchen, Better Batter, King Arthur All Purpose Gluten Free Blend, and Bob’s Red Mill 1:1.

Cup4Cup yielded the best results with Better Batter coming in at a close second. The biscuits pictured in this post were made using Cup4Cup flour blend.

Although we like these blends for other recipes, Grandpa’s Kitchen and Bob’s Red Mill 1:1 do not work well for this particular recipe. The King Arthur Flour Blend worked OK, we just preferred the texture and taste of Cup4Cup which yielded a higher rise and an incredibly light and tender inside.

PRO TIP: If you use King Arthur, you’ll need to add 1/4 tsp xanthan gum per cup of flour used in the recipe.

HOW TO MEASURE GLUTEN FREE FLOUR

It is crucial that you use the stir, scoop and level method when measuring gluten free flour. This ensures that you don’t get too much or too little flour, which will drastically affect the final results. It is easiest if you pour your flour into a pantry bin or container.

Here’s how to measure gluten free flour:

  1. Stir the flour with a spoon.
  2. Using a spoon, scoop the flour into your measuring cup so it is heaping above the rim. Be careful to not pack it down at all.
  3. Use a leveler or the back of a knife to scrape the top of the measuring cup, which will level off the flour.

GLUTEN FREE DAIRY FREE BISCUITS

For a dairy-free or vegan option you can use coconut cream and a different gf flour blend.

The best gf dairy-free option for flour is Better Batter. You can also use King Arthur All Purpose Gluten Free Flour but you’ll get the best results with Better Batter.

To make gluten-free dairy-free biscuits: Substitute the cream for 2/3 cup coconut cream. You’ll need to plan ahead and put a can of coconut cream or coconut milk into your fridge the day before.

When you’re ready to bake the biscuits, open the can and scrape the solid cream from the top. Warm slightly in a pan or the microwave – just enough to liquefy it. Continue to make the recipe as written, using a gf flour that is also dairy free.

Don’t forget to save this easy gluten-free biscuit recipe so you can find it later!

GLUTEN-FREE DROP BISCUIT RECIPE

To make gluten-free drop biscuits, use a 2 T cookie scoop (we love this one) or even a spoon to scoop the biscuit dough right onto your baking sheet.

If you want a layered biscuit as pictured above then layer, pat, and cut out the dough. We almost always use the layer and cut method because the flaky layers are SO pretty and tasty!

IS THE DOUGH SUPPOSED TO BE THIS STICKY?

Yes! Gluten free baked goods absorb more moisture than ‘regular’ baked goods. Keeping the dough a bit wet means light and fluffy gluten free biscuits with no gritty texture. Yay!

From our kitchen to yours, we hope you get to enjoy these delicious and EASY gluten free biscuits recipe soon! Let us know if you have any questions, and ENJOY!

HOW TO SERVE

These delicious biscuits are so versatile and are the perfect addition to just about any meal.

Try using them alongside my sausage gravy recipe to make gluten free biscuits and gravy, as a companion to my easy Instant Pot Cauliflower Soup, or alongside this creamy dairy-free tuscan chicken from my friend Allergy Awesomeness.

You can also add a little sugar (or sugar substitute) to make sweet biscuits perfect for gluten free strawberry shortcake, gluten free blueberry biscuits, or we’ve even used it as a dough for easy cinnamon rolls.

The thing I love most about these fluffy gluten-free biscuits is that the whole family will love them, whether they have celiac disease or eat wheat all the time.

HOW TO STORE GLUTEN-FREE BISCUITS

Store leftover biscuits in an airtight container or wrapped in plastic wrap (plastic wrap keeps them softer). Consume within 24 hours if storing at room temperature, or pop them in a freezer bag and store in the freezer for longer.

Warm them up for 10-15 seconds in the microwave.

We would love to see what you create! Snap a photo and tag @LifeAfterWheat on social media!

GLUTEN FREE BISCUITS RECIPE

Easy Gluten Free Biscuits Recipe (4 Ingredients!) (5)

Yield: 4 biscuits

Prep Time: 5 minutes

Active Time: 10 minutes

Total Time: 15 minutes

These easy gluten free biscuits are perfectly fluffy, tender, and light and are SO EASY to make with just 4 ingredients!

Ingredients

Instructions

  1. Preheat oven to 450 degrees F.
  2. In a small bowl, whisk together gluten free flour, baking powder, and salt. Add cream while stirring with a spoon, just until everything is combined. Dough should be sticky.
  3. Sprinkle about a tablespoon of gluten free flour onto the counter and turn the dough to coat (be careful not to work the flour into the dough)
  4. Pat to about 1/2 inch thick, then fold in half and in half again.
  5. Using a rolling pin, gently roll to a little over 1 inch thick.
  6. Use a biscuit cutter to cut biscuits and place them on a baking sheet.
  7. Gently brush the biscuits with a little cream. We use a pastry brush and whatever cream is left in the measuring cup
  8. Bake for 8-12 minutes (10 minutes is perfect in our oven) until the tops are a golden brown and biscuits are done inside. Don't over bake
  9. Remove from oven, and enjoy!

Notes

Important Note: this recipe is small and only makes 3-4 biscuits. Feel free to make a double batch if you're feeding more people!

To measure flour (for any recipe), stir the flour and then scoop it into your measuring cup. Finish by leveling it off with a knife. Using this method will ensure that you don't end up adding too much flour.

To make dairy free, substitute 2/3 cup coconut cream for the cream and use a dairy free flour (cup4Cup contains dairy). We have had the best results with Better Batter, which performs just about as well as Cup4Cup.

To make coconut cream, put a can of coconut milk or coconut cream in the fridge overnight. Scoop off the solid cream on top and warm slightly in the microwave or on the stovetop so that it is liquid. FLOUR OPTIONS:

Cup4Cup works best.

Better Batter is a close 2nd.

King Arthur flour blend works, but use 2/3 cup cream instead and add 1/4 tsp xanthan gum if using their blend that doesn't contain any.

A few readers have had success using Bob's Red Mill 1:1, but it wasn't our favorite to use in this recipe.

We love Grandpa's Kitchen flour for many recipes, but it doesn't work very well for this one.

Nutrition Information:

Yield: 4Serving Size: 1 biscuit
Amount Per Serving:Calories: 134Total Fat: 6gCarbohydrates: 17gFiber: .6gSugar: 1gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Easy Gluten Free Biscuits Recipe (4 Ingredients!) (2024)

FAQs

What is the best flour for biscuits? ›

There is some actual science behind why White Lily flour is lighter than others and, thus, better suited for items like biscuits and cakes.

Keep Reading ›
What is the secret to biscuits? ›

Use Cold Butter for Biscuits

For flaky layers, use cold butter. When you cut in the butter, you have coarse crumbs of butter coated with flour. When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

Continue Reading ›
How to make gluten-free biscuits less crumbly? ›

Use a Binder. Binders like xanthan gum and guar gum provide structure in gluten-free baking to make up for the missing gluten. This prevents cookies from being too crumbly plus it also helps with freshness.

Discover More ›
Why are my gluten-free biscuits hard? ›

Gritty texture in GF baked goods comes from not having the right balance of moisture and fats/oils to flour. Also, a coarse grind of flour or a blend of flour that contains too high a ratio of brown rice flour will contribute to coarseness.

Discover More ›
What flour do southerners use for biscuits? ›

SouthernKitchen.com says, "Ask any Southern chef or sagacious biscuit grandma and you'll hear a pattern emerge: they all swear by White Lily flour."

Read More ›
Are biscuits better with butter or shortening? ›

Crisco may be beneficial for other baking applications, but for biscuit making, butter is the ultimate champion!

See More ›
What not to do when making biscuits? ›

5 Mistakes You're Making With Your Biscuits
  1. Mistake #1: Your butter is too warm.
  2. Mistake #2: You're using an inferior flour.
  3. Mistake #3: You use an appliance to mix your batter.
  4. Mistake #4: You don't fold the dough enough.
  5. Mistake #5: You twist your biscuit cutter.
Feb 1, 2019

Learn More Now ›
What makes homemade biscuits taste better? ›

Buttermilk adds a tangy flavor to the biscuits and makes them slightly more tender. Butter: We use salted European butter in this recipe. It will work with unsalted or salted butter. I like the extra saltiness of salted butter, but you can reduce the salt to 3/4 teaspoon if you prefer.

Read More ›
Why put an egg in biscuits? ›

Biscuit recipes tend to be egg-free, this makes them drier and the lack of protein to bind the mix helps achieve that crumbly texture. For super light, crumbly biscuits try grating or pushing the yolks of hard-boiled eggs through a sieve into the biscuit dough.

Know More ›
Is there a trick to baking with gluten-free flour? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Discover More Details ›

Is there gluten-free Bisquick? ›

Bisquick™ Gluten Free Pancake & Baking Mix.

Learn More ›
Does gluten-free flour need to bake longer? ›

However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times. Some of our gluten-free recipes even instruct you to bake beyond the time that a toothpick inserted into the baked good comes out clean.

Get More Info Here ›
Does baking powder help gluten free flour rise? ›

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

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Why are my gluten free biscuits gummy? ›

Gummy on the inside- bake for a longer time. Gluten free bread takes much longer than a regular loaf to bake and therefore a sticky crumb is generally the result of under baking. It is easy to see why this can happen, gluten free bread dough needs more moisture and is often difficult to knead with conventional methods.

Read More ›
How to make gluten-free more moist? ›

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

Continue Reading ›
What flour is best for fluffy biscuits? ›

Key Ingredients
  • Flour: I use all-purpose flour, but soft white wheat flour like White Lilly, Martha White, and Bob's Red Mill Fine Pastry Flour is excellent for biscuits. ...
  • Baking Powder and Baking Soda: We use 5 teaspoons of baking powder in this biscuit recipe. ...
  • Sugar and Salt: Add flavor.

Get More Info ›
What flours are used in biscuits? ›

In pursuit of the perfect biscuit, flour can be a crucial component. Usually all-purpose flour or Southern-style soft wheat flour is used in biscuits, both of which offer virtually no nutritive benefits.

Explore More ›
Why is White Lily flour better for biscuits? ›

White Lily® Self-Rising Flour is blended with leavening and salt, and is ideal for making light-textured and flaky biscuits, pastries, pancakes, muffins, waffles, coffee cakes, and quick loaves.

View Details ›
Why is White Lily flour best for biscuits? ›

Milled from 100% soft red winter wheat, White Lily® Flour is finer in texture with a lower protein content, which makes for fluffier biscuits, the softest cookies, and the most tender cakes.

Discover More ›

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