Homemade Gluten Free Biscuits

These homemade gluten free biscuits are prepared from scratch with our easy-to-follow method. Requires simple ingredients, comes out soft on the inside with a crisp outer layer. 

For all those people, there is nothing better than snacking on gluten-free biscuits. Many people think that gluten-free biscuits are challenging to make but they won’t take you more than half an hour to make. 

These gluten free biscuits are flaky, buttery, and fluffy – they literally melt in the mouth.

What Are Gluten-Free Biscuits?

The flour used to make these biscuits does not include gluten. Therefore, it is safe for those who are allergic to wheat or soy products.  

Once prepared correctly, they are delicious and taste nothing but exceptional. 

These biscuits can be frozen before baking in case you want to prepare them in advance and bake them at the last moment – it’s a great option for having an extra batch on hand and baking hot biscuits for tea time. 

Origins Of Biscuits

Light and fluffy, biscuits are believed to be a pre-Civil War Southern creation. They were also known as Bride’s Biscuits because of how incredibly easy they are to make; a new bride would have no problem making them.

The concept of making biscuits were inspired by the British biscuits which resemble more of cracker or thin cookie.

What Are Gluten Free Biscuits Made Of?

It’s common for people to believe that gluten free biscuits aren’t tasty enough or that they are typically dry. However, the ingredients included in this recipe will add not only flavor but also moisture and texture to these biscuits. 

The ingredients are pretty common, and you will be able to find them easily in the grocery store

The full recipe is listed in the recipe card below, for now here’s a quick guide of what you’ll need. ‘

Flour – You can use already prepared all-purpose gluten free flour, you can also use rice flour, cassava flour, tapicoca flour, coconut flour, almond flour, and so much more. 

Xanthan Gum – This is optional if your flour doesn’t already have it in the mixture. Be sure to read the ingredients label when you purchase your flour to make sure that it is included. If not, you can find it in the baking section at the grocery store. 

Salt and sugar – To add sweet with a hint of savory flavor to the biscuits. If you don’t want to use sugar, you can also substitute it with 1 tablespoon of honey. 

Baking Powder and Baking Soda – Will help the biscuits rise slightly. But it will also help your gluten free biscuits to be airy and light. 

Very Cold Butter – It is best to use unsalted butter so you can have more control of the sodium intake. Be sure that the butter is very cold. This is the key to providing that flaky texture we love in biscuits.

Sour Cream – This will provide moisture to the biscuits.

What Can I Use Gluten-Free Plain Flour For?

You can use gluten-free plain flour for all your baking needs. You can use it to make cakes, cookies, bread, milk buns, shortcrust pastry, cupcakes, cookies, and so much more. In addition, you can also use it as a thickener for sauces and gravy, as well as to make gluten free fried chicken. 

How To Make Gluten Free Biscuits

Once you have collected all the ingredients, lightly grease the baking sheet it oil spray, or you can line the baking sheet with parchment paper. 

Whisk flour, baking powder, salt, baking soda, sugar, and xanthan gum together in a bowl.

Add the cold-cut cubed butter to the dry mixture. And use a flour blender or handheld pastry blender to cut and mix the butter into the flour mixture.

Continue mixing until the flour starts to resemble large pieces that are similar size of peas.

Add in the sour cream. Use the pastry blender to continue mixing. Mix the dough until just combined.  You will notice that your dough is wet. Do not over mix as the dough will result in a mushy dough. 

Transfer the dough onto a plastic wrap and cover completely. Next, use a rolling pin to roll the dough lightly to have a smooth surface and to spread out the dough. Rolling the dough is optional, you can also use the palm of your hands to gently flatten the dough. 

The flour will not rise. It is best to leave it at the height you’d like your biscuits to be. Use a cookie dough cutter to cut your desired size. Transfer the dough onto the cookie or baking sheet. 

In a separate bowl, whisk the eggs. use a pastry brush to baste the biscuits. 

Bake the biscuits in the oven at 375 degrees for 18 minutes.

Base with butter for a buttery taste and enjoy. 

Make A Batch and Freeze

The biscuit dough freezes well. Simply flash freeze or freeze the dough for 1 hour, then transfer the dough into a freezer safe Ziploc bag. Be sure to apply the egg yolks to the dough prior to freezing. 

When ready to bake, no need to thaw out, bake the biscuits in the oven at 375 for about 20-25 minutes. 

Pro Tips To Baking These Biscuits 

Making gluten free biscuits is quite convenient but there are some additional tips that you can follow to make sure they come out delicate and fluffy. 

• Reduce the butter to ¼ cup in case you want to add cheese. As far as cheese is concerned, you can opt for pepper jack cheese, cheddar cheese, and parmesan cheese. 
• Only use gluten-free all-purpose flour 
• You can coat the baking sheet with cornstarch to prevent sticking during freezing. 
• Always use cold butter but it should be pliable to make sure the biscuits are leavened properly. In particular, it will ensure that biscuits come out dense.
• Ensure that the baking soda, if using, and baking powder that you use are fresh because that’s essential for the proper rising of the biscuits.
• My favorite pastry blender to use is this Spring Chef Dough Blender. It’s strong and durable. 
• My favorite parchment paper to use is this unbleached parchment paper. I also use it to wrap gifts. 

• Substitute sugar with honey or natural sweetener. 
• If the butter is causing you problems when cutting, you can grate the butter instead with a box grater.
• You can use a cast-iron skillet to bake these cookies instead of a cookie sheet. The skillet will ensure that the biscuits have a harder crust at the bottom. 
• Do not wait to preheat the oven. Do so right before you start to mix the ingredients as you do not want your butter to warm up at room temperature. 

Storing Method

The gluten-free biscuits can be stored in an airtight container. They taste the best when they are freshly baked. When ready to eat, you can warm them in a microwave, air fryer, or toaster oven to enjoy the most delicious flavors. 

After trying these gluten free biscuits, we recommend you try these gluten free drop biscuits next. They are delicious with this breakfast sausage gravy recipe.

MORE BREAKFAST RECIPES TO ENJOY 

After trying these gluten free drop biscuits, we recommend you try one of these breakfast recipes next:

Easy Cloud Bread 

Tomato Tart

Asparagus Tart

Turkish Eggs

Breakfast egg Muffins

Brioche French Toast

Haitian Eggs

Homemade Cheddar Grits

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Gluten-Free Biscuits

Savory Thoughts

Gluten-free biscuits made completely from scratch. They are buttery, soft, and gluten-free.

5 from 16 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 18 mins

Total Time 28 mins

Course Breakfast, Lunch, Side Dish, Sides

Cuisine American

Servings 8 People

Calories 194 kcal

Equipment

• Baking Sheet
• Pastry Blender

Ingredients

  

1x2x3x

• 1 ½ cups gluten-free all-purpose flour. We used rice flour; Plus extra for folding
• 1 tsp. Xanthan Gum; If flour do not already include xanthan gum
• 1 tablespoon baking powder
• 2 tablespoon sugar
• ½ teaspoon salt
• 1 stick unsalted butter, very cold; cut in small chunks – cubes
• 1 cup Sour cream
• 1 large egg, beaten; for basting

Instructions

 

• Whisk flour, baking powder, salt, baking soda, sugar, and xanthan gum together in a bowl. If the flour already have Xanthan Gum, do not include it.

  Add the cold-cut cubed butter to the dry mixture. And use a flour blender or handheld pastry blender to cut and mix the butter into the flour mixture. Continue mixing until the flour starts to resemble large pieces that are similar size of peas.

  Add in the sour cream. Use the pastry blender to continue mixing. Mix the dough until just combined.  You will notice that your dough is wet. Do not over mix as the dough will result in a mushy dough. 
  
• Transfer the dough onto a plastic wrap and cover completely. Next, use a rolling pin to roll the dough lightly to have a smooth surface and to spread out the dough. Rolling the dough is optional, you can also use the palm of your hands to gently flatten the dough. Roll it while covered with the plastic wrap.

  The flour will not rise. It is best to leave it at the height you’d like your biscuits to be.

  Uncover the dough and use a cookie dough cutter to cut your desired size. Transfer the dough onto the cookie or baking sheet. 

  In a separate bowl, whisk the eggs. use a pastry brush to baste the biscuits. 

  Bake the biscuits in the oven at 375 degrees for 18 minutes.

  Base with butter for a buttery taste and enjoy. 
  

Notes

• Make sure all of the ingredients are as cold as possible. This helps the biscuits become fluffy. 
• The dough will be messy and somewhat wet and sticky (I actually like it that way). You may add a little gluten-free all-purpose flour as needed, but NOT TOO MUCH. You don’t want the dough to be too tough. 
• Use a little more flour to help fold the dough. This method is called laminating. 

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

 

Calories are estimated per serving. 

 

 

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Nutrition

Serving: 8PeopleCalories: 194kcalCarbohydrates: 31gProtein: 4gCholesterol: 28mgSodium: 681mgPotassium: 71mgFiber: 1gSugar: 2gVitamin A: 50IUCalcium: 70mgIron: 0.7mg

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