Fluffy 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!
Gluten Free Biscuits
Good news for us GF 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 GF peeps. All the gluten free bread they offer pretty much suck.
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 (and again – HUGE FAN).
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 fluffy
Save yourself from dense, dry biscuits by using some of these recipe hacks from America’s Test Kitchen.
- 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, just throw them in a gallon freezer bag, and you are good to go!
How to Make Gluten Free Biscuits
- Whisk gluten free flour, baking powder, baking soda, and salt together. 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 onto parchment lined baking sheet. Bake and enjoy.
Tips, Tricks, and Variations for 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.
- See how to turn these biscuits into copycat Gluten Free Red Lobster’s Cheddar Bay Biscuits!
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 GLUTEN FREE BISCUITS TO YOUR PINTEREST BOARD!
And let’s be friends on Pinterest! 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 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
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.
WELCOME TO MAMAGOURMAND!
Brittany says
Can this dough be frozen? I’m the only GF person in the house
Melissa says
Hi Brittany, I haven’t tried freezing the dough, but I don’t see why it wouldn’t work. Since the recipe only makes 7 biscuits (can definitely make smaller portions, though), I usually bake them, cool completely, and then freeze. Wrap each one in plastic wrap and place in a freezer bag. When I need one for myself (I’m the only gluten free in my family too), I just take one out. Enjoy!
Raji says
Great! I have zero experience with gf bread baking. This recipe was outstanding, apprachable and didn’requiringa lot of exotic, specialized ingredients.
Melissa says
Hi Raji,
I agree. I like how everything is just mixed together and the dough is easily to work with. This is pretty much the only GF bread I make again and again. Thank you for writing!
Best,
Melissa
Lizzie fromNew Zealand says
I love this recipe, thank you for sharing. I used self-raising gluten free flour and full fat yoghurt. As I live alone I halved the recipe as a trial and dropped the batter into oil sprayed mini muffin pan. They are absolutely delicious.
Melissa says
Hi Lizzie (from New Zealand!),
With the self-rising gluten free flour did you still add the baking powder? I love the idea of dropping them in a muffin pan! I’m going to try that next time. Thanks for the idea!
Best,
Melissa
Joan says
The first batch I made was very dry. I compared other biscuit recipes and decided it needed more butter. For the next batch I increased the butter to 8 tablespoons and decreased the oven temperature to 425. They turned out amazing! (Any chance the amount of butter is incorrect in your recipe?)
Melissa says
Hi Joan,
Well, I definitely agree with your thought process because adding more butter usually never hurts anything! But the butter amount is correct. The reason it is less butter than traditional biscuit recipes is because gluten free flour doesn’t absorb fat as well. So it uses the combination of butter, oil, and yogurt to make up for lessened butter amount. Did you allow the batter to rest for 30 minutes before baking? That helps with the flour hydrating before baking. Also, I generally do you use lowfat yogurt because that is what I always have on hand, but using whole milk yogurt does make for a more tender biscuit. Thanks for writing and happy baking!
Melissa
Anna says
Is 4tsp baking powder correct? My batch tasted bitter and I’m wondering if it’s because of the baking powder?
Melissa says
Hi Anna,
Yes, 4 teaspoons of baking powder is correct. All biscuit recipes have a lot of baking powder because they don’t use yeast to rise. I’m not exactly sure why yours tasted bitter…What brand of flour did you use? I haven’t run into that issue, but I’m happy to try to help figure it out!
Best,
Melissa
Anonymous says
Hi Melissa, I used Dr Oetker plain gf flour which might actually be the problem (the box cakes are also bitter)
Melissa says
I haven’t heard of that brand. There are so many GF flour blends out there with different ratios of ingredients, it’s hard to know how they will all work / taste. I always test recipes with Cup 4 Cup because I think it tastes they most like traditional flour, in my opinion, but it is pricier.