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
- In a large bowl whisk together dry ingredients – gluten free flour, baking powder, baking soda, and salt.
- Cut cold butter into the flour mixture with pastry cutter or fork.
- 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 dough and let rest for 30 minutes to allow starches to relax and blend with liquids.
- 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.
- 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.
- 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.
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.
- 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.
- 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.
- 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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Best Gluten Free Biscuits Recipe
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)
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.
DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
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.
Nutrition
❊SHOP THE RECIPE❊
Items used to make this recipe*:
Cup 4 Cup Gluten Free Flour Ι aluminum baking pans Ι mixing bowls
*contains affiliate links
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!