Seriously, THE BEST Fluffy Gluten-Free Biscuits

Ready in less than 1-hour, these homemade gluten-free drop biscuits are baked with all-purpose gluten-free flour. Rather than buttermilk, this recipe uses plain yogurt for terrific texture! For best results, once the biscuit dough is ready, cover it in a bowl, and let it sit at room temperature for 30 minutes before baking.T he biscuits will emerge from the oven soft, tender and oh so fluffy!

Prep Time 40

Cook Time 15

Total Time 55

Servings

Author Melissa Erdelac

Ingredients

2 cups (307 g) gluten free all purpose flour I recommend Cup4Cup gluten free flour
4 teaspoons baking powder
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon baking soda
3 tablespoons (42 g) butter chilled and cut into small pieces
¾ cup (184 g) plain yogurt
¼ cup (61 g) milk optional, see recipe notes
1 large egg
2 tablespoons (27 g) vegetable oil or any preferred oil
2 teaspoons lemon juice I've substituted vinegar for this with good results

Instructions

Whisk the 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.
2 cups gluten free all purpose flour, 4 teaspoons baking powder, 1 teaspoon sugar, ½ teaspoon salt, ¼ teaspoon baking soda, 3 tablespoons butter
In a separate small bowl whisk together the yogurt, optional milk, 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. Meanwhile, preheat the oven to 425ºF.
¾ cup plain yogurt, 1 large egg, 2 tablespoons vegetable oil, 2 teaspoons lemon juice, ¼ cup milk
Place one baking sheet inside a second so you have a double layer, and line the top baking sheet with parchment paper. Grease a ⅓ cup measuring cup and scoop a heaping amount of biscuit dough into it, pressing down slightly. Drop onto the 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 15-17 minutes, rotating pan 1/2 way through. Cool the biscuits on a wire rack and cool for 5-10 minutes before serving.

Notes

Optional Milk

Since Cup4Cup has changed their formula, I've found the biscuit dough to be drier. Therefore I recommend adding ¼ cup for biscuits to hold their shape, up to ½ cup if the dough is still dry, or you prefer a softer biscuit with more spread.

Baking From Frozen

Here's a tip from a reader! After freezing baste them lightly with olive oil (or melted butter). Pop them in the microwave to quickly defrost until completely thawed and starting to rise. You can also leave them at room temp for a longer defrost. Bake as directed.

Storing, Freezing, and Reheating

Generally gluten-free breads have a tendency to dry out quicker, especially biscuits because they contain less moisture. For that reason, if these aren't eaten the same day, I freeze any leftovers.

Make sure they are cooled completely before freezing so ice crystals don't form on them. After cooling, wrap each one individually and place in a gallon freezer bag. Freeze up to 3 months.

Thaw at room temperature or defrost in the microwave. They are best served warm. To reheat, wrap in a slightly damp paper towel and microwave for 15 seconds, or until warm.

If they are left at room temperature, make sure they are in an airtight container and avoid refrigerating.

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

Nutrition