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Home » Breads

How to Make the Best Gluten-Free Biscuits

Sep 28, 2022 · 15 Comments

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If you’re craving tender and light gluten-free biscuits, this recipe is for you. To make a batch, simply mix together cold ingredients, let the dough rest, and bake the biscuits in a hot oven. You’ll quickly have a batch of warm biscuits to enjoy!

Three gluten free biscuits in a stack on a small plate.

Terrific biscuits without gluten are possible. This recipe makes light and fluffy biscuits that you can shape with a cutter or drop from a spoon. Enjoy them with butter, jam, or served as part of biscuits and gravy.

Gluten-Free Biscuit Recipe: Ingredients and Dairy-Free Options.

Ingredients for gluten-free biscuit recipe on a marble counter.
  • Gluten-Free Flour. Use a gluten-free flour blend. Since flour blends vary from brand to brand, each blend produces different results. Use a blend that contains xanthan gum. If it doesn’t, add one teaspoon xanthan gum to the flour blend. Without it, the biscuits spread. The recipe was tested with Bob’s Red Mill Gluten-Free Baking Flour.
  • Cold Butter. Butter gives biscuits a lovely flavor and delicate texture. If you’re dairy-free, use a dairy-free butter replacement meant for baking. Use cold butter or spread. You want it to feel very cool to the touch but somewhat pliable. If it’s rock-hard it will be difficult to work into the gluten-free flour mixture.

    Why cold butter? As the biscuits bake, the water in the butter evaporates. This creates steam which helps leaven the biscuits. If the butter is warm, the flour absorbs the water and fat. This makes the biscuits dense and heavy.
  • Yogurt. Many biscuit recipes include buttermilk. This one doesn’t. Instead, a cup of plain yogurt hydrates the dough. Like buttermilk, it’s tangy and acidic. Since it’s thicker than buttermilk and includes more protein, it helps the dough hold together and prevents the biscuits from spreading as they bake.

    Both Greek yogurt and plain yogurt work. For the best flavor, use a full-fat (whole milk) yogurt.
  • Baking Powder and Baking Soda. Biscuits are considered a “quick bread” because they don’t include yeast and require no rising time before baking. The rise comes from both baking powder and baking soda. 
  • Sugar. A small amount of granulated sugar helps the biscuits to brown. It doesn’t add much sweetness. If you prefer a biscuit without sugar, simply omit it.
  • Salt. Adds flavor. Use table salt, not flaky or Kosher salt for this recipe. Table salt mixes easily and evenly into the dough.

How to Make Gluten-Free Biscuits. Tips and Techniques for Success.

Cubed butter sitting on top of flour for gluten-free biscuits.

Make the Gluten-Free Biscuit Dough.

If there’s one thing to remember before making gluten-free biscuits it’s this: keep things cold. The colder your ingredients, the lighter the biscuits. In the summer, or if you’re working in a very warm kitchen, chill a metal bowl in the fridge for about 20 minutes before making the dough.

  1. Whisk the gluten-free flour. Whisking the dry ingredients evenly distributes the baking powder and soda throughout the flour. This ensures the biscuits rise evenly. You can do this in a mixing bowl with a whisk or in the bowl of a food processor.
  2. Cut in the cold butter. Adding cold butter makes the biscuits tender and flaky. During baking, the water in the cold butter evaporates into steam. This creates little air pockets in the biscuits which give them their delicate texture. Use butter that’s about 42℉. 

    You can cut your butter into small cubes or grate very cold, almost frozen butter, on a box grater. Grated butter mixes very quickly into flour and is a great option if you’re mixing the dough by hand.

    To do this by hand: toss small cubes of cold butter into the gluten-free flour mixture. Coat each piece of butter with flour. Press each piece of butter to flatten it. Once the butter is flattened, gently rub it with your hands to break it into smaller pieces. Stop when the pieces of butter are about the size of peas.

    If you’re using grated butter, stir it gently into the gluten-free flour mixture to coat. There’s no need to press it.

    To use a pastry cutter: Add cubed or grated cold butter to the flour mixture. Work the butter into the flour by using a rocking motion with the pastry cutter. If the mixture sticks to the cutter, gently remove it with your hands or a small rubber spatula. Stop when no large pieces of butter remain. Look for the cold butter to be evenly distributed throughout the flour.

    To use a food processor: Place cubes of cold butter into the bowl of a food processor. Pulse once to combine in a 5-second burst. Then pulse the machine until the butter is about the size of peas. It usually takes about ten 3-second pulses. Cubed butter works better than grated butter in a food processor.
  3. Mix the dough. After adding the butter, stir in the yogurt. This is best done with a sturdy rubber spatula or a wooden spoon. If you used a food processor to add the butter, transfer the mixture to a mixing bowl. Food processors are great for adding butter. However, they tend not to incorporate liquid evenly. Stirring in the yogurt with a wooden spoon gives the best results.

    The dough should easily hold together but not feel tacky to the touch. If there’s dry flour in the bowl or the dough doesn’t hold together, the next step is for you.
  1. Add additional liquid. Since yogurt thickness varies, sometimes the dough is dry. If this is the case, add water or milk until the dough holds together. Start by adding two tablespoons of liquid and stir. Add more water or milk as needed. Pinch the dough with your fingers. It should hold together easily but not feel sticky to the touch.
Gluten-free biscuit dough in bowl.

Let the dough rest.

After mixing the biscuit dough, let it rest (sit in the bowl) for about 20 minutes while the oven heats. Resting the dough allows the gluten-free flour to absorb the liquid, making the dough easier to handle. It also reduces the gritty texture that sometimes occurs in gluten-free baked goods.

While the dough rests, preheat your oven. Most ovens take about 15 to 20 minutes to come to temperature. It’s important to bake the biscuits in a preheated oven. A hot oven = light biscuits. It ensures the biscuit dough immediately hits the heat and starts to rise. If the oven is cold, the rise is delayed and butter melts slowly, not giving off as much steam. And, remember, don’t place the mixing bowl of dough on top of the oven. Keeping the biscuit dough cool is key.

Gluten-free biscuit dough with four biscuits cut from it.

Cut or scoop biscuits. It’s up to you!

Whether you like to roll and cut biscuits or make “drop” biscuits, you can use this dough. Cutout biscuits tend to be a bit fluffier than drop biscuits. But the flavor is the same for both.

For Cut-Out Biscuits: Use a Sharp Cutter.

If you want to cut your biscuits into rounds, start with a sharp cookie cutter. Using a sharp cutter helps the biscuits to rise. Dull cutters press the edges together preventing the biscuits from rising. As you cut, don’t twist the cutter. Doing this seals the edge of the biscuits and they don’t rise as high.

To cut-out biscuits, lightly dust your counter with gluten-free flour. Turn the dough onto the counter. Gently press it together and pat it into a rectangle. Avoid rolling out the dough with a rolling pin. The weight of a rolling pin can flatten the dough and make for dense biscuits.

Cut the dough into 6 or 7 biscuits. You’ll have lots of dough left at this point. That’s a good thing. Place the biscuits onto a parchment-lined baking sheet or into a lightly greased 10-inch cast-iron skillet.

Gently press the remaining dough into a rectangle. It’s okay to knead the dough once or twice. You want to be gentle while kneading the dough but don’t be afraid to press it together. Cut out 5 or 6 more biscuits from the dough.

For Drop Biscuits: An Ice Cream Scoop Works Great.

Skip patting the dough into a rectangle. Simply scoop the dough right from the bowl, onto a parchment-lined baking sheet, or into a 10-inch cast-iron skillet. If you have a large ice cream scoop, use it for this. Use about ¼ cup of dough per biscuit.

Gluten-free biscuit split in half with a dollop of jam on top.

Bake until brown.

Biscuits take about 15 minutes to bake. Look for them to be evenly brown. After baking, let the biscuits cool for about 10 minutes before eating. If you dig in too soon, the biscuits might have a gummy texture. It takes a few minutes for the gluten-free starches to cool and set up. It’s hard to wait but worth it.

How to Store Gluten-Free Biscuits.

Biscuits taste best the day they are made. If you have biscuits left over, cover and store at room temperature. Warm them slightly before eating, either in a toaster oven, air fryer, or microwave. 

How to Freeze Gluten-Free Biscuits.

Bake the biscuits as directed. Let them cool on a wire rack and then place them in a freezer container. Freeze the biscuits for up to three months. When ready to eat, remove the biscuits from the freezer and thaw at room temperature. 

Split gluten-free biscuit on a plate.

Common Gluten-Free Biscuit Questions

Can I make gluten-free and dairy-free biscuits?

Yes. Replace the butter with a dairy-free baking spread and the yogurt with a dairy-free alternative.

Should I use a pan or skillet?

Both work! Biscuits baked on a pan tend to spread a bit more than biscuits baked in a skillet. Biscuits baked in a skillet touch and support each other as they bake. 

Three gluten-free biscuits stacked on a plate.
5 from 7 votes
Print

Gluten-Free Biscuit Recipe

For the best gluten-free biscuits, follow these simple steps: use cold butter, let the dough rest, and bake the biscuits in a hot oven.

Course bread
Cuisine American
Keyword biscuits, gluten-free biscuits
Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 20 minutes
Total Time 50 minutes
Servings 9 biscuits

Ingredients

  • 2 ¼ cups gluten-free baking flour (11 ¼ ounces; 320 grams)
  • 2 tablespoons granulated sugar (1 ounce; 28 grams)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons cold butter, cut into small pieces (3 ounces; 85 grams)
  • 1 cup plain yogurt, Greek or traditional, plus additional as needed (about 8 ounces; 226 grams)
  • water or milk, as needed

Instructions

  1. Whisk gluten-free flour, sugar, baking powder, baking soda, and salt in a large bowl.

    Dry ingredients for gluten-free biscuit recipe.
  2. Cut the butter into the flour mixture with your fingers or a pastry cutter until the butter is the size of peas.

    Cubed butter sitting on top of flour for gluten-free biscuits.
  3. Stir in the yogurt until absorbed. If dry flour remains in the bottom of the bowl, add a tablespoon of water or milk. Stir and add more water as needed. The dough should easily hold together. It shouldn't be dry or too soft and squishy.

  4. Cover the bowl and let the dough rest for 20 minutes. Adjust oven rack to middle position and heat oven to 400°F. Line a rimmed baking sheet with parchment paper.

  5. For Cut-Out Biscuits: Dust your countertop with gluten-free flour. Turn dough out onto the counter and press it into a rectangle, about 1 ¼ inches thick. Cut into three or four rounds using a 1 ½ inch biscuit cutter.

    Place biscuits on the prepared baking sheet.

    Gather the remaining dough together, kneading and patting it into a rectangle and cut out additional biscuits. Repeat. You should have 8-9 biscuits at the end.

    Gluten-free biscuits on a pan.
  6. For Drop Biscuits: Scoop dough onto a parchment-lined baking sheet, about ¼ cup per biscuit.

  7. Bake until the biscuits are deeply golden brown, about 15 minutes.

    Three gluten free biscuits in a stack on a small plate.
  8. Allow biscuits to cool for 5 minutes on the pan before serving. Store leftover biscuits wrapped on the counter or cool and freeze for up to three months.

Recipe Notes

Dairy-Free, Gluten-Free Biscuits: Replace the butter with an equal amount of cold dairy-free butter or shortening and the yogurt with a plain dairy-free yogurt. Some dairy-free yogurts contain sugar and starches which can change the texture of the final biscuits.

Rich Gluten-Free Biscuits: For biscuits with a very soft and tender crumb: reduce yogurt to 3/4 cup and add one egg. Whisk the yogurt and egg together until smooth. Follow the directions above.

Food Processor Directions.

Combine the gluten-free flour, granulated sugar, baking powder, baking soda, and salt in the bowl of a food processor. Pulse a few times to combine.

Add the cubed butter. Pulse a few times to cut the butter into the dry ingredients. The butter should be the size of peas, no smaller.

Transfer the mixture to a large mixing bowl. Add the yogurt. Stir to combine with a wooden spoon or firm spatula. Once a dough forms, knead the dough a few times in the bowl. If the dough seems dry, add an additional tablespoon of yogurt. Follow step four above for cutting and baking.

Reader Interactions

Comments

  1. Elisabeth says

    March 07, 2020 at 11:56 am

    Hi Elizabeth, you might want to correct this sentence:
    “Pat. Cut. Repeat. Once the dough is at the correct consistency, dust your counter with ***gluten-flour flour*** and pat the dough into a small rectangle.”

    Reply
    • Elizabeth says

      March 07, 2020 at 12:14 pm

      Oh jeez. Thanks! Sorry for the typo! It’s been corrected. You might need to refresh to see the update.

      Reply
  2. Peg says

    May 12, 2020 at 2:19 pm

    5 stars
    My daughter loved this recipe! I didn’t have yogurt on hand so I used sour cream and they turned out great. I also used the Nameste brand of all purpose gluten free flour. I would think if you over mix these, they wouldn’t turn out as well. The butter like you said, needs to be pea size so the proper reaction takes place in the baking process.

    Reply
  3. Geoff says

    November 23, 2020 at 6:41 am

    For the rich biscuits, the instructions say to reduce the yogurt to 1/4 cup. That, plus the egg, makes only a 1/2 cup of liquid instead of the 1 cup of yogurt in the base recipe. Following directions left the dough really dry. When I put in the other 1/2 cup of yogurt, the dough came together and came out beautifully. Maybe you meant reduce yogurt BY 1/4 cup instead of TO 1/4 cup

    Reply
    • Elizabeth says

      November 23, 2020 at 8:56 am

      Geoff,
      You are 100% right. I’ve updated the note. Thank you so much for pointing this out in such a kind way. I *really* appreciate it!

      Reply
  4. Rick says

    January 06, 2021 at 6:53 pm

    5 stars
    Wow! Knocked it out of the park! Added shredded cheddar at the end, next time garlic as well. I’ve struggled to get GF biscuits “light and fluffy”. These turned out great!

    Reply
  5. Donna Dilitkanich says

    April 14, 2021 at 3:40 am

    5 stars
    I have done a lot of gluten free baking and this biscuit recipe is definitely my favorite. Excellent texture, moist and delicious! Thanks so much for the great recipe!

    Reply
  6. Angela says

    July 05, 2021 at 8:48 am

    5 stars
    I must confess I am a terrible cook but I saw this recipe and decided to give it a go!! Wow!! Took me back to my pre-gluten free days! These were delicious! Thank you for this recipe! Oh, I had to leave it in for an extra 6 mins before they were done.

    Reply
    • Elizabeth says

      July 05, 2021 at 11:06 am

      This comment delighted me! Glad you enjoyed them!

      Reply
  7. Karen says

    July 16, 2021 at 4:52 pm

    5 stars
    Best GF biscuits by far! Huge hit with my GF clients that I cook for!

    Reply
  8. MamaG says

    September 04, 2021 at 12:10 pm

    Great GF biscuit recipe! Thanks! My GF granddaughter has been asking for biscuits and sausage gravy. I tried another recipe and they were ok. Used this today and it’s a grand slam! She loves them and I do too! I didn’t have the yogurt so I made my own buttermilk! I pulsed the mixture in the food processor and then added a step and brushed them with melted butter about 3 minutes before they were done baking! Mmmm!???

    Reply
  9. CWendt says

    November 14, 2021 at 8:51 pm

    5 stars
    These biscuits are so good. It’s really hard to find good gluten free baking recipes. These biscuits were soft and fluffy. I even used part sour cream and part yogurt and they were fantastic. Thank you for sharing!

    Reply
  10. Amber says

    March 04, 2022 at 10:25 pm

    5 stars
    Yes yes yes. I’ve missed biscuits so much. We make these all the time now. Thank you so much

    Reply
  11. T says

    February 04, 2023 at 2:59 pm

    Hi! I have not tried this recipe yet, but do you or others know if this gluten free dough can be made ahead and refrigerated overnight?

    Reply
    • Elizabeth says

      February 06, 2023 at 10:14 am

      I haven’t tested it but making biscuit dough the night before and letting it chill in the fridge should work really well!

      Reply

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Elizabeth Barbone

I'm Elizabeth. Welcome to GlutenFreeBaking.com --- a judgment-free baking space. Here you'll find easy recipes, product reviews, and other good stuff that makes gluten-free living easy and a lot more fun!

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