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Gluten-Free Biscuits

Gluten-free biscuits made completely from scratch. They are buttery, soft, and gluten-free.
Course Breakfast, Lunch, Side Dish, Sides
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 8 People
Calories 194kcal

Equipment

  • Baking Sheet
  • Pastry Blender

Ingredients

  • 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. 
    How to make gluten-free biscuits - Gluten-free biscuits made completely from scratch, buttery, soft, and gluten-free. This recipe is made with all butter and no xanthan gum!
  • 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. 
    How to make gluten-free biscuits - Gluten-free biscuits made completely from scratch, buttery, soft, and gluten-free. This recipe is made with all butter and no xanthan gum!

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: 8People | Calories: 194kcal | Carbohydrates: 31g | Protein: 4g | Cholesterol: 28mg | Sodium: 681mg | Potassium: 71mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Calcium: 70mg | Iron: 0.7mg