Best Gluten Free Biscuits Recipe

Best Gluten Free Biscuits recipe taste so amazing, no one even suspects they are gluten free! These fluffy gluten free drop biscuits are made with simple ingredients you have right in your kitchen.

This southern-style drop biscuit recipe is easy to throw together with no rolling or shaping dough!

Good news for gluten free people! It seems like restaurants and grocery stores finally got their act together to offer some solid, tasty gluten free choices.

Bad news for gluten free people. All gluten free bread pretty much sucks.

Time to take matters into our own hands.

This is where my easy Gluten Free Biscuit recipe saves the day. It is the only homemade gluten free bread recipe I make again and again (Translation: I am a HUGE FAN and love this recipe).

These drop biscuits are light, tender, buttery, quick to throw together, without any rolling or shaping dough. Plus, they taste like real Southern, fluffy biscuits!

Gluten Free Biscuit 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 cookbook tastes like an inferior version of the gluten-full recipe.

How to Make Gluten Free Biscuits

1. In a large bowl whisk together dry ingredients – gluten free flour, baking powder, baking soda, and salt.
2. Cut cold butter into the flour mixture with pastry cutter or fork.
3. In a small bowl whisk oil, egg, yogurt, and lemon juice together.
4. Pour the wet ingredients into flour / butter mixture. Stir to combine and no flour pockets remain.
5. Cover dough and let rest for 30 minutes to allow starches to relax and blend with liquids.
6. Preheat the oven to 450ºF. 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.
7. Grease a measuring cup with cooking spray to evenly and easily scoop out dough onto the baking sheets. Bake for 15 minutes, rotating pan halfway through. Biscuits should be golden brown. If desired, brush the tops with melted butter.

Tastes Like Buttermilk Biscuits!

Gluten free baked recipes can often be a buzzkill. They require expensive ingredients, are tricky to make, and usually have hit or miss results. 

These light and fluffy gluten free biscuits, though, won’t stir you wrong. The ingredients are simple and don’t require a grocery run to buy buttermilk! That same tangy buttermilk biscuit flavor is mimicked using yogurt or sour cream.

Plus, make the biscuit dough with your favorite gluten free all-purpose flour. Forget about the extra step of mixing together speciality flours with xanthan gum. My recommended brand is Cup 4 Cup, but other preferred brands will work as well. 

Lastly, skip rolling out dough or using a biscuit cutter on this easy gluten free biscuits recipe. The dough is scooped with a dry mixing cup sprayed with cooking spray and dropped on a baking sheet. 

How to make Gluten Free Biscuits extra fluffy

Save yourself from dense, dry biscuits by using some of these recipe hacks from The Kitchn.

1. Instead of buttermilk, use yogurt. Since gluten free flour doesn’t absorb liquid as well, buttermilk causes them to spread too much. 
2. 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.
3. Placing the biscuits closer together on the baking sheet. Biscuits become more tender because of the trapped steam.

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, wrap each one individually and place them in a gallon freezer bag. 

Tips, Tricks, and Variations for the Southern 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 any variety of vinegar.
• Increase the sugar to 3 tablespoons for a gluten free shortcake recipe. Brushing the unbaked tops with cream, milk, or almond milk and sprinkle with demura or raw sugar. Bake according to directions.
• See how to turn these biscuits into copycat Gluten Free Red Lobster’s Cheddar Bay Biscuits! 

Before You Bake Gluten Free Drop Biscuits

• Plan for allowing dough to rest for 30 minutes. This allows the starches to relax and moisten for softer, fluffy biscuits.
• Bake on two baking sheets stacked together. These bake at a very high temperature. A double shield of baking sheets prevents the bottoms from burning before they are fully cooked.
• Space the biscuits close together in center of baking sheets to trap steam and make them more tender.

Ways to enjoy the best Gluten Free Biscuits

Use them as a base for a classic comfort food breakfast – biscuits and gravy! Make Self-Proclaimed Foodie’s Gluten Free Country Sausage Gravy to smother all over the top. 

Make gluten free shortcakes by increasing the sugar to 3 tablespoons in the dry ingredients. Brush the unbaked tops with milk or cream and sprinkle on course sugar on top. Bake as directed, then eat warm with fresh fruit and whipped cream. 

Use leftover biscuits for bread pudding, oven toasted as croutons, turned into a trifle, or used as a casserole topping. 

More Favorite Gluten Free Recipes!

Gluten Free Pie Crust is a flaky, tender gluten free pie crust recipe handles just as pie crust should and is fabulously easy to roll out.

Gluten Free Cheese Scones are a savory, fluffy scone recipe flavored with cheddar and garlic. 

Gluten Free Strawberry Shortcake turns savory biscuits into a juicy, fruity dessert! 

Flourless Chocolate Cookies are a naturally gluten free chocolate cookie that only takes five ingredients to make.

Socca is a gluten free, vegan bread recipe that uses 5 ingredients and can be made in minutes!  

Sweet Potato Spoon Bread is cross between cornbread, grits, and soufflé, with a slightly sweet pudding-like texture.  

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Best Gluten Free Biscuits Recipe

These Gluten Free Biscuits are tender, fluffy, and easy to make with simple ingredients. No one suspects these southern biscuits are gluten free!

4.37 from 60 votes

Print Pin Rate

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Servings: 7

Author: Melissa Erdelac

Ingredients

• 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)

US Customary - Metric

Instructions

• Whisk 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 bowl whisk together 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. Preheat oven to 450ºF.
• 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 biscuit dough into it, pressing down slightly. Drop on 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 minutes, rotating pan 1/2 way through. Place baking sheet on wire rack and cool for 5-10 minutes before serving.

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Recipe Notes

Tips and Tricks for Making 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 any variety of vinegar.
• Increase the sugar to 3 tablespoons for a gluten free shortcake recipe. Brushing the unbaked tops with cream, milk, or almond milk and sprinkle with demura or raw sugar. Bake according to directions.
• See how to turn these biscuits into copycat Gluten Free Red Lobster's Cheddar Bay Biscuits! 
• For a juicy, sweet dessert turn this recipe into Gluten Free Strawberry Shortcake. 

 

Adapted from America's Test Kitchen: The How Can it Be Gluten Free Cookbook

Nutrition

Calories: 242kcal | Carbohydrates: 30g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 254mg | Potassium: 372mg | Fiber: 1g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 0.7mg | Calcium: 164mg | Iron: 2mg

5 Easy Tips

for baking like a gluten free pro!

SIMPLE HACKS for fail proof gluten free dishes EVERY TIME!

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