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!
STEP BY STEP – How to Make Light and Fluffy 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.
SAVE THESE LIGHT AND FLUFFY GLUTEN FREE BISCUITS TO YOUR PINTEREST BOARD!
And let’s be friends PINTEREST or INSTAGRAM! I’m always sharing great recipes!
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 tsp. baking powder
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 3 tbsp. butter, chilled and cut into small pieces
- 3/4 cup plain whole-milk yogurt
- 1 large egg
- 2 tbsp. vegetable oil
- 2 tsp. lemon juice (I've substituted vinegar for this with good results)
-
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.
-
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
-
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).
-
Bake until golden, about 15 minutes, watching carefully and rotating pan 1/2 way through.
-
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
OTHER RECIPES TO LOVE:
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you – which helps justify to my family all the time I spend on the computer.
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.