Light and Fluffy Gluten Free Biscuits recipe taste so amazing, no one even suspects they are gluten free! These fluffy gluten free biscuits are made with simple ingredients you have right in your kitchen. This recipe is easy to throw together, plus offers tips and variations so they come out perfect every time.
Good news for us gluten free peeps. It seems like restaurants and grocery stores finally got their act together to offer some solid, tasty gluten free choices.
Bad news for us gluten free peeps. All the gluten free bread they offer pretty much suck.
Time to take matters into our own hands.
This is where my Light and Fluffy Gluten Free Biscuit recipe saves the day. It is the only homemade gluten free bread recipe I make again and again (and again – HUGE FAN).
These biscuits are light, tender, buttery, quick to throw together, and don’t make me pissed I’m eating a gluten free version of biscuits. (There’s nothing worse than eating some nasty sub-in to remind you what you’re missing out on.)
Light and Fluffy Gluten Free Biscuits are 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 cookbook tastes like an inferior version of the gluten-full recipe.
Can I Freeze Gluten Free Biscuits?
For sure. This is another reason why I make them so frequently. I can always pull one out of the freezer when I need delicious, homemade gluten free bread for myself.
Tip: Make sure they are cooled completely before freezing so ice crystals don’t form on them. After they are cooled, just throw them in a gallon freezer bag, and you are good to go!
How to Make Gluten Free Biscuits
- Whisk the dry ingredients together and then cut in butter with pastry cutter or fork.
- Whisk the oil, egg, yogurt, and lemon juice together in a separate bowl.
- Pour the wet ingredients into flour / butter mixture. Stir to combine.
- Cover dough and let rest for 30 minutes to allow starches to relax and blend with liquids. (Take cue from starch and go relax yourself.👌)
- Grease a measuring cup with cooking spray to evenly and easily scoop out dough. Bake and enjoy.
Tips, Tricks, and Variations for Perfect Fluffy Gluten Free Biscuits
- You can 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 vinegar.
- Increase the sugar to 3 tablespoons for a gluten free shortcake recipe. Make them even fancier by brushing the unbaked tops with cream, sprinkle with demura or raw sugar, and bake according to directions.
Before You Bake:
- Plan for allowing dough to rest for 30 minutes.
- Bake on two baking sheets stacked together. These bake at a very high temperature. You don’t want to burn bottoms before fully cooked.
- Space the biscuits close together in center of baking sheets to trap steam and make them more tender.
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Light and Fluffy Gluten Free Biscuits recipe taste so amazing, no one even suspects they are gluten free! These fluffy gluten free biscuits are made with simple ingredients you have right in your kitchen. This recipe is easy to throw together, plus offers tips and variations so they come out perfect every time.
- 2 cups all-purpose gluten free flour blend (I always use Cup 4 Cup gluten free flour)
- 4 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 tablespoons butter, chilled and cut into small pieces
- 3/4 cup plain whole-milk yogurt
- 1 large egg
- 2 tablespoons vegetable oil
- 2 teaspoon lemon juice (I've substituted vinegar for this with good results)
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Whisk flour, baking powder, sugar, salt, and baking soda in a large bowl. Add the butter to the mixture cut in with a pastry blender, fork, or fingers until small, pea-size pieces remain.
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In a separate bowl whisk together yogurt, egg, oil, and lemon juice. Stir the yogurt mixture into the flour mixture until no flour pockets remain. Cover bowl with plastic wrap and let sit for 30 minutes to allow the starches to blend with the liquids and make the dough easier to shape. Preheat oven to 450ºF
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Place one baking sheet inside a second so you have a double layer, and line the top baking sheet with parchment paper. Grease a 1/3 cup measuring cup and scoop a heaping amount of batter into it. Drop on prepared baking sheet, spacing the biscuits only about 1/2 inch apart in the center of the sheet (this traps a little extra steam between the biscuits and makes them more tender).
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Bake until golden, about 15 minutes, watching carefully and rotating pan 1/2 way through.
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Place baking sheet on wire rack and cool for 5-10 minutes before serving
Adapted from America's Test Kitchen: The How Can it Be Gluten Free Cookbook
The original recipe calls for 1 1/2 tsp. powdered psyllium husk added to the dry ingredients. You can find this at a health food store. I left it out because it's a little tricky to acquire and I don't think it adds much to the recipe. I've made it with and without, both turning out fine.
- You can 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 vinegar.
- Increase the sugar to 3 tablespoons for a gluten free shortcake recipe. Make them even fancier by brushing the unbaked tops with cream, sprinkle with demura or raw sugar, and bake according to directions.
❊SHOP THE RECIPE❊
Here are some items I used to make this recipe:
Cup 4 Cup Gluten Free Flour Ι aluminum baking pans Ι mixing bowls
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WELCOME TO MAMAGOURMAND!
Jonathan says
Made a batch of these this weekend and they were the best GF biscuits I’’ve ever made. Used almond yogurt and followed the recipe exactly. Will used only this recipe for biscuits from now on. Thanks for sharing!
Melissa says
I am so happy you enjoyed them Jonathan. I love how versatile they are too. I make them regularly and just use up what I have almond milk, sour cream, vanilla yogurt, you name it!
Hillary says
Curious if these taste good the next day? Most GF breads I’ve made are pretty awful the second time around 😞
Melissa says
I know what you are referring to because most gluten free things have a short shelf life. To be honest, I’ve never waited till the next day to try these. I make them, eat them, and wrap leftovers individually in plastic wrap, throw them in a freezer bag, and freeze. I just take them out as needed. Hope that helps!
Mary says
1 added a 1/4 cup buttermilk. They came out a little ugly but were so delicious. I am sticking to this biscuit recipe. I used Bob Red Mill 1 to 1 GF flour.
Melissa says
LOL, aren’t all gluten free breads ugly? The important thing is they are delicious!! Thanks, Mary.
VONNIE says
Made my living as a cook till I developed allergies, now learning to eat/cook wheat/dairy free. Made this biscuit recipe and ruined them by over kneading. Second time was a charm and the taste was wonderful!
Lauren P says
What did you substitute to make these dairy free?
Melissa says
Lauren, it looks like others used dairy free yogurt, but I don’t see what they used for the butter portion. Is there dairy free butter? Perhaps you can try that?
Melissa says
I feel you. Although I didn’t work as a cook, I had to re-learn a lot of what I knew about baking. I love sharing recipes now taste just as good as versions I used to love. Yes, kneading doesn’t work with gluten free 😟 It’s strange to get used to, but you will! Thanks for sharing, Vonnie. 🤗
Ashleigh says
These are delicious! The only thing I added was 1/4 C buttermilk as it came out too dry for me without it. I also use apple cider vinegar instead of lemon juice. They dont even taste gluten free! Just yummy!
Melissa says
Thanks Asleigh! That’s a great tip about the buttermilk. What brand of flour did you use? I wonder if different brands absorbs the liquids differently.
Karen. Clement says
Incredible recipe and even more awesome, the results. I only needed to add about 2 tablespoons of whole milk to get the right texture, waited the long 30 minutes. When I opened the oven at the end of 20 minutes they were absolutely perfect looking. They are really light, but hold together nicely. This was the 4th biscuit recipe I have tried this week and was losing hope, I really appreciate the extra care you add into your instructions, the two cookie sheet idea I have never done, but sure it had something to do with the results. I will definitely be looking for more gluten free recipes that don’t taste gluten free. Thanks so much you made my day.
Melissa says
Hello Karen, Thank you so much for taking the time to write. I love hearing stories like this, and YOU made MY day! After years of being an avid baker, having to transition to gluten free was very disheartening. Anything that tasted gluten free made me so agitated! That is definitely the goal of any of my recipes – gluten free, but you’d never know! If you love this recipe, check out the gluten free pie crust on the site. You’ll love it!
Anonymous says
Excellent. Used dairy free yogurt and just soda (2 t).
Melissa says
Thank you for letting me know dairy free yogurt works. I’m sure others will appreciate that!
-Melissa
Debbie says
WOW, theses biscuits are really great!! They are so light and I think they would be very hard to tell that they are gluten free. Easy to make the 30 minute wait is SO worth it.
Debbie
Melissa says
Hi Debbie, I completely agree!They are my saving grace from disappointing gluten free bread. So good!
Amy says
This look really good, I will have to try them! I am always looking for gluten free that taste great!
Melissa says
These would definitely fit that bill! Hope you love them as much as I do. 🙂
Karin says
How many does this recipe make?
Melissa says
It makes 7 biscuits if you measure them out in the 1/3 cup.