The best Gluten-Free Biscuits recipe taste so amazing, no one even suspects they are gluten free! Easy, fluffy biscuits are made with simple ingredients to make a southern-style drop biscuit with no rolling or shaping!
Best Gluten-Free Biscuit recipe!
If you have had trouble finding a light, fluffy, and tender gluten-free biscuit recipe, you are in luck! I’ve made this recipe countless times through the years because…
- Quick & easy drop biscuits require no rolling or shaping!
- Taste like real southern-style, fluffy biscuits!
- Uses versatile ingredients right in your kitchen
This recipe is adapted from my all-time favorite gluten-free cookbook, America’s Test Kitchen: The How Can it Be Gluten Free Cookbook. Believe me when I say nothing I’ve ever made from this tastes like an inferior version of the gluten-full recipe.
ingredient notes
Gluten-Free Flour – The most essential criteria of achieving a tender, light, and fluffy biscuit is starting with a quality flour. I tested the best gluten free flour for this recipe, and found Cup4Cup to be superior. A solid runner-up is King Arthur Measure-for-Measure Gluten Free Flour.
Yogurt – This is where the versatility comes in. I’ve used whole-milk, low-fat, and even vanilla yogurt, all with great results. Don’t have yogurt? Sour cream may also be substituted.
Lemon Juice – If you don’t have fresh lemons on hand, simple swap out apple cider or white vinegar in the same amount. Using some sort of acid replicates the buttermilk biscuit taste.
Fat – The recipe uses a combination of chilled butter and vegetable oil to help saturate and coat the gluten-free flour starches. Using only one or the other will lead to a overly dry or greasy biscuit.
How to Make Gluten-Free Biscuits recipe
(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)
- In a large bowl whisk together the dry ingredients – gluten-free flour, baking powder, baking soda, and salt.
- Cut cold butter into the flour mixture with a pastry cutter, fork, or fingers until mixture is sandy.
- In a small bowl whisk oil, egg, yogurt, and lemon juice together. Pour the wet ingredients into flour / butter mixture. Stir to combine and no flour pockets remain.
- Cover the dough and let rest for 30 minutes to allow starches to relax and blend with liquids.
- Preheat the oven to 425ºF. Double stack two baking sheets and line the top one with parchment paper. This protects the bottom of the biscuits from becoming overly browned in the hot oven.
- Grease a measuring cup with cooking spray to evenly and easily scoop out dough onto the baking sheets. Bake for 15-17 minutes, rotating pan halfway through. Biscuits should be golden brown. If desired, brush the tops with melted butter.
Making GF Biscuits extra fluffy
Save yourself from dense, dry biscuits by using some of these recipe hacks from The Kitchn.
- Instead of buttermilk, use yogurt. Since gluten-free flour doesn’t absorb liquid as well, buttermilk causes them to spread too much.
- Resting the dough. Mix everything together, cover with plastic wrap, and let sit at room temperature for 30 minutes. This allows time for the flour to hydrate and not be gritty.
- Placing the biscuits closer together on the baking sheet. Biscuits become more tender because of the trapped steam.
frequently asked questions
Generally gluten-free breads have a tendency to dry out quicker. For that reason, I immediately wrap and freeze any leftovers. If they are left at room temperature, make sure they are in an airtight container and avoid refrigerating.
TIP: Make sure they are cooled completely before freezing so ice crystals don’t form on them. After cooling, wrap each one individually and place in a gallon freezer bag.
Yes and no. You may bake them right away, but you also risk a grittier texture. For best results, cover the bowl and let it sit at room temperature for 30 minutes. This allows the starches to relax and moisten for softer, fluffy biscuits. If you would like to bake later, cover and store in the refrigerator up to several hours.
Gluten-free drop biscuits bake at a very high temperature. A double shield of baking sheets prevents the bottoms from burning before they are fully cooked.
I tested the recipe with many gluten-free flours and using Cup4Cup yields the best results. A solid runner-up is King Arthur Measure-for-Measure Gluten Free Flour, but I do not recommend Bob’s Red Mill, which leads to heavy, and dense biscuits.
Best Tips, Tricks, and Variations
- You may substitute sour cream for the yogurt with great results. I’ve also substituted vanilla yogurt without affecting the taste.
- If you don’t have lemon juice on hand, substitute any variety of vinegar.
- Easily turn these biscuits into gluten free shortcake by following the linked recipe.
- Enjoy a favorite again by adapting them into gluten free cheese scones, which taste just like Red Lobster’s Cheddar Bay Biscuits!
More Gluten-Free bread Recipes!
- Best Gluten Free Bread recipe makes an easy, homemade sandwich bread that tastes better than anything out there!
- Gluten Free Cheese Scones are a savory, fluffy scone recipe flavored with cheddar and garlic.
- Socca is a gluten free, vegan bread recipe that uses 5 ingredients and can be made in minutes!
- Gluten Free Pumpkin Bread with streusel topping uses an easy hack to make a light, fluffy crumb.
- Plus, for an ultimate guide, find many more gluten free bread recipes all in one resource!
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Gluten-Free Biscuits
Ingredients
- 2 cups gluten free all purpose flour, I recommend Cup 4 Cup gluten free flour
- 4 teaspoons baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 3 tablespoons butter, chilled and cut into small pieces
- ¾ cup plain yogurt
- 1 large egg
- 2 tablespoons vegetable oil
- 2 teaspoons lemon juice (I’ve substituted vinegar for this with good results)
Instructions
- Whisk the flour, baking powder, sugar, salt, and baking soda in a large bowl. Add the chilled butter pieces to the flour mixture. Use a pastry blender, fork, or fingers to cut butter into the flour until small, pea-size pieces remain.
- In a separate small bowl whisk together the yogurt, egg, oil, and lemon juice. Stir the yogurt mixture into the flour mixture until no flour pockets remain and thoroughly combined. Cover the bowl with plastic wrap and let sit for 30 minutes at room temperature. This allows the starches to blend with the liquid, making the dough tender and easier to shape. Meanwhile, preheat the oven to 425ºF.
- Place one baking sheet inside a second so you have a double layer, and line the top baking sheet with parchment paper. Grease a ⅓ cup measuring cup and scoop a heaping amount of biscuit dough into it, pressing down slightly. Drop onto the prepared baking sheet, spacing biscuits about 1 inch apart in the center of the sheet (this traps a little extra steam between the biscuits and makes them more tender). Spray measuring cup between each scoop of dough.
- Bake until golden, about 15-17 minutes, rotating pan 1/2 way through. Cool the biscuits on a wire rack and cool for 5-10 minutes before serving.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
Equipment Needed
Recipe Notes
frequently asked questions
Best Tips, Tricks, and Variations
- You may substitute sour cream for the yogurt with great results. I’ve also substituted vanilla yogurt without affecting the taste.
- If you don’t have lemon juice on hand, substitute any variety of vinegar.
- Easily turn these biscuits into gluten free strawberry shortcake by following the linked recipe.
- Enjoy a favorite again by adapting them into gluten free cheese scones, which taste just like Red Lobster’s Cheddar Bay Biscuits!
Valerie Smith says
Just recently found out I needed to go gluten free, and have been lamenting the loss of decent bread/biscuits. I just made these (using sour cream instead of yogurt, and Cup4Cup brand flour), and the are AMAZING! Thank you for giving me they joy of biscuits – looking forward to trying more of your recipes.
Melissa says
Yay! So glad to hear, Valerie! Let me know if you need help with anything!
Best,
Melissa
Gloria says
Thank you so much for an easy, delicious GF Biscuit recipe. I’m also LF and used almond milk yogurt and they turned out AMAZING!!
Melissa says
Hi Gloria,
I’m so glad they were such a hit! I appreciate you taking the time to let me know 🙂
Best,
Melissa
Denise says
I have made several of your gluten free recipes with success. But I must’ve done something wrong here. They taste good but we’re very dense and not flaky. I used King Arthur’s Measure 4 Measure, the whole milk yogurt and the lemon juice. Checked every ingredient and step as I went. Any idea what went wrong?
Melissa says
Hi Denise,
Sorry to hear this! The only thing I can think of is using a little less flour. Unfortunately not all GF flours are equal and some absorb moisture more readily than others. I use cup 4 cup as my go to, and I believe I tested the recipe with KA too. The results would be here…https://www.mamagourmand.com/gluten-free-flour/
Best,
Melissa
Kim says
These are the best gluten free biscuits I have ever made. Pretty easy to make- excellent directions and taste is fantastic! Like a real buttermilk biscuit!
Melissa says
Hi Kim,
Yay! Love everything about this! Thank you so much for taking the time to let me know. 🙂
Best,
Melissa
Teresa says
I loved the recipe but always question such a hot oven. I turned mine down to 425 and they were still too brown at the end. We like them done but not too brown and crispy. Think I will try 400° next time.
Melissa says
Hi Teresa,
Are you cooking them on the lowest rack? Turning it down to 400 would be fine. Everyone’s oven runs a little differently, so perhaps a lower oven would work better for you. Glad you enjoyed them, though!
Best,
Melissa
Terry says
I can’t thank you enough for sharing your hard work. My little granddaughter hasn’t had a nice piece of bread in years. I fixed your biscuits to have with chicken for dinner tonight. She coo’d and smiled and asked if we might have more for breakfast. I had to use goat yogurt for her that was very thin and had me worried. Not to worry! Your biscuits were beautiful and taste amazing.
Melissa says
Hi Terry,
I was so happy to read this lovely comment, and even happier I could bring a little joy to your granddaughter. I’m developing a sandwich bread recipe now I hope to share in the next couple weeks and, in my opinion, it is better than any GF bread I’ve ever disappointedly bought at the store. I hope you try it for your granddaughter!
Best,
Melissa
Kim says
Making them for the first time tonight with vanillabyogurt and white vinegar as that is what I have. The dough is literally kneedable dough, so def NOT drop biscuit type. Letting the dough rest now, I’ll update when done.
Sara says
I have made this recipe many times, and I love it. I’ve made it with sour cream and yogurt, and it was great either way. Leftovers the next day we’re great for breakfast, too. Thanks for a great biscuit recipe. Fills a biscuit shaped hole in my heart.
Melissa says
Hi Sara,
I think a “biscuit shaped hole in my heart” goes down as one of my favorite sayings ever. Thank you so much for taking the time to write and let me know how much you enjoy the biscuits. I really appreciate it!
Best,
Melissa
Cynthia says
These were great! Funny thing I did not have enough of the same brand of GF Flour so I mixed Cup4Cup with Bob’s Red Mill. Keeping in mind of one of the comments that were left about liquid needed when using Bob’s Red Mill: I used 1/2 cup of sour cream and 1/2 cup of whole milk with 1 Tbsp of whipping cream to the mix as well as brushed the tops with the whipping cream because the biscuits were not browning on the top like I wanted them too. I had to go somewhere so the batter ended up staying in the refrigerator for 4 hours before I could use it. These biscuits came out delicious! It has been 2 days since I made the batch and they are holding up and I can even microwave them and they are just as good! My husband (who is not GF) even enjoyed them! These will definitely become a staple in my household.
Melissa says
Hi Cynthia,
I’m so glad you wrote, and that is so helpful to know that the dough can be refrigerated for several hours before using. Thank you for the idea and I’m glad you and your husband enjoyed them!