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Baked gluten-free biscuits on a baking sheet.

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 12 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
  • 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)
  • 1 large egg

Instructions

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

  2. Mix the cold butter into the dry ingredients with your fingers or a pastry cutter until the butter is the size of peas.

  3. Add the yogurt and egg. Mix until absorbed. If dry gluten-free flour remains in the bottom of the bowl, add more yogurt, one tablespoon at a time. The dough should easily hold together. It shouldn't be dry or too soft and squishy.

    Cover the bowl and let the dough rest for 20 minutes.

  4. Adjust oven rack to middle position and heat oven to 400°F. Line a rimmed baking sheet with parchment paper.

  5. Dust your countertop with gluten-free flour. Turn dough out onto the counter and knead until smooth. Pat the dough into a round, about 1-inch thick. Cut into rounds using a 2-inch round biscuit cutter.

    Place dough onto the prepared baking sheet.

    Gather the remaining dough together, kneading and patting it into a round and cut out additional biscuits. Repeat. You should have 12 biscuits at the end.

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

  7. Allow the biscuits to cool for 10 minutes before serving.

  8. Store leftover biscuits wrapped on the counter for up to two days. Or cool and freeze in a freezer container for up to three months.

Recipe Notes

Gluten-free flour. This recipe was tested with Bob's Red Mill 1:1 Gluten-Free Baking Flour. Using a different flour might change the results. 

Dairy-free. 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.

Egg-free. Leave the egg out of the recipe and replace it with two tablespoons of additional yogurt.