These soft and flaky gluten-free biscuits are deliciously easy to make. I put this gluten-free biscuit recipe to the test with 12 different gluten-free flour blends. I share exactly how each blend performed and what tweaks the recipe needs with each. I also include dairy-free vegan tweaks that actually work. Whether you’re new to gluten-free baking or you just want the tallest, most reliable biscuit recipe, this recipe has you covered.
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❤️ Why these gluten-free biscuits are the best:
Testing multiple gluten-free flour blends has been a fun project for my whole Fearless Dining family and me. I’ve tested over 900 gluten-free recipes since 2013! I developed this homemade biscuit recipe several years ago, after baking multiple batches of the same biscuit recipe, using different flour blends side by side. I measured the rise, texture, taste, and adjusted the hydration as needed for each blend to give you perfect results. (See the table below.)
These biscuits are the perfect topper for my Gluten-Free Chicken Pot Pie recipe! I have a lot of incredible flavored gluten-free biscuit recipes, including sweet and savory options.
This recipe was inspired by the New York Times Biscuits. I converted it to gluten-free, ran multiple tests, and shared all of the tweaks you need to make this biscuit recipe so your biscuits turn out perfect every time.
Video: Watch Me Make These Gluten-Free Biscuits
Watch me make these gluten-free biscuits step by step (filmed in my kitchen with real results). Click here to watch my Gluten-Free Biscuit Tutorial on YouTube! This is a longer video, approximately 10 minutes, and I show you every step of making these gluten-free biscuits. If you enjoyed watching this video, consider subscribing to my YouTube channel.
Which Gluten-Free Flour Blend Is Best for Biscuits?
Most gluten-free flours rose similarly in my test. Cup4Cup had the best rise. Here are a few things that stood out:
| Gluten-Free Flour Blend | Worked in My Recipe? | Rise/Texture | Modifications |
| King Arthur Measure for Measure | Yes | Good rise | Add 1 TBSP flour |
| Better Batter Artisan (gum-free) | Yes | Good rise | Add 2 TBSP milk |
| Bob’s Red Mill 1:1 | Yes | Good rise, gritty texture | Let the dough chill for 15 minutes. |
| Cup4Cup (both versions) | Yes | Best rise | None |
| Pillsbury | Yes | Great rise | None |
| Target Good & Gather | Yes | Good rise, gritty texture | Add 2 TBSP milk. Chill the dough for 15 minutes. |
| Just About Food Whole Grain Gluten-Free Blend | NO! | Horrible flavor | I don’t recommend |
| Pamela’s All Purpose | Yes | Good rise | Add 1/4 cup milk |
| Gluten-Free Bisquick | Yes | Good rise, gritty texture | Use this recipe: Gluten-Free Bisquick Biscuit |
| My DIY Gluten-Free All-Purpose Flour Blend | Yes | Great rise | Add 1 TBSP milk |
| Namaste | Yes | Great rise | Add 1 TBSP milk |
| Arrowhead Mills 1:1 | Yes | Good rise | Add 1 1/2 TBSP milk |
Reader-Tested Flour Blends:
Readers also participated in this gluten-free biscuit baking test and sent me the blends they had used successfully. I love it when my readers write to me with the blends they try because we all benefit!
- Pinterest reader Jess W. said, “I use the GF Americas Test Kitchen flour blend that I make up in large quantities and add the teaspoon of xanthan gum. “Works awesome; my family loves them!”
- Sunset Divided Flour
- Jules Gluten-Free Flour
- Mannis Gluten-Free Flour
- Life Smart All-Purpose Flour Blend
My gluten-free biscuits rose so well that I used this recipe as a foundation for my popular Gluten-Free Bread Without Yeast.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour – You can use any of the blends I tested above or try another and let me know how it turned out. Just make sure it contains xanthan gum or another binder. If not, you will need to add a teaspoon of xanthan gum to your flour mix. See the related reading section for more details and tips.
- Baking Powder – This recipe calls for two tablespoons of baking powder. You must use aluminum-free baking powder. Regular aluminum baking powder will leave a strong metallic aftertaste. I use both Rumford, Bob’s Red Mill Baking Powder (labeled GF), and Thrive Market Aluminum-Free Baking Powder with good results. Other brands of gluten-free baking powder without aluminum include Argo and Bakewell Cream.
- Butter – I used unsalted butter. It is a personal preference. If you use salted butter, you may consider reducing the amount of added salt. Use regular butter or vegan butter. Just make sure the vegan butter is very cold if you use it.
- Milk – I prefer using whole milk. You can use non-dairy milk, but be sure to use one that is not sweetened or flavored. You can also use buttermilk if you prefer gluten free buttermilk biscuits.
Prefer flavored biscuits? Try these Gluten-Free Pumpkin Biscuits and Gluten Free Cornmeal Biscuits recipes!
Note From My Kitchen:
When I first started testing this gluten-free biscuit recipe, I quickly realized how differently each flour blend behaved. Some absorbed more liquid, some made the dough sticky, and some surprised me with a perfect rise on the first try. That’s why I tested 12 flour blends, and why I continue to update this post with more reader-tested results.
If your dough feels off, don’t panic. Refer to the chart above to see if the flour blend needs adjustment. If it’s too sticky, sprinkle on a bit more flour. If the dough is too dry or cracking, add a tablespoon of milk at a time, gently working it into the dough. The key is to feel the dough; it should be soft, slightly tacky, and hold its shape when pressed. Don’t overwork it because you don’t want to melt the butter bits. If you’re unsure, chill the dough before cutting!
Also, if your biscuits aren’t rising high, check that your baking powder is fresh. I go through a lot of it over the holidays and always write the open date on the lid so I don’t use an old can by accident. You’ve got this, and I’m here if you have questions!
How to Make Gluten-Free Biscuits From Scratch:
Step 1: Add your dry ingredients to a bowl and whisk them to blend. Add the 5 TBSP of cold butter. Use a pastry blender to cut the butter into the flour.
EASY TIP: No pastry blender? No problem. Freeze the butter and use a large cheese grater to grate the frozen butter into the dry ingredients.
Step 2: Your flour mix will resemble crumbs, as shown in this photo.
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Step 3: Add the milk and mix it into the dough.
Step 4: Your dough should look similar in consistency to my photo above. If your dough is too wet, add more flour; if it’s too dry, add more milk. If you work the dough a lot, trying to get the consistency right, put the dough into the refrigerator for 15-20 minutes to re-chill the butter.
Step 5: Put the dough on a silicone mat. You may want to dust it with a tiny bit of gluten-free flour. It depends on which gluten-free flour blend you use. Press the dough to 1 1/2 inch thickness. Use a biscuit cutter to cut out biscuit shapes from the dough. You can use a large ice cream or
Step 6: Place your biscuits on a parchment paper-lined cookie sheet to bake in the oven. Brush the top of each biscuit with milk. This will help your biscuits get that nice golden color.
Make them in your air fryer. If you want to cook these in the air fryer, follow these directions for my Gluten-Free Air Fryer Biscuits.
Step 7: Bake the biscuits at 425º F for 15 minutes. You will know the biscuits are done baking when they have a light golden color on top.
Step 8: Here are some test batches. I baked one at a time, so each cooled on the wire rack and then transferred to another tray while the next set cooled. Note that I had to put a don’t eat sign on the biscuits so my family wouldn’t grab any!
Spread this Kumquat Honey Butter over warm biscuits for a citrusy flavor.
Storage and Freezing Flaky Gluten-Free Biscuits:
Store in an airtight container. They will stay fresh for up to 3 days, but they won’t retain their fluffiness as they did on the first day. I advise freezing the extras and then reheating them in a microwave oven.
Frequently Asked Questions:
Yes! Make these vegan by using vegan butter and dairy-free milk. Several readers have made these biscuits vegan using brands like Country Crock, Violife, and Earth Balance. They have also used almond milk and rice milk. I have had success with Oatly Simple.
Yes, buttermilk adds some great flavor to this biscuit recipe. If you can’t find buttermilk, it is very easy to make buttermilk from scratch. Reduce the baking powder to 2 teaspoons and add 1/2 teaspoon of baking soda.
Yes. Use a cookie scoop and drop onto your baking sheet, no shaping needed.
I like to use butter for baking biscuits. You can use shortening, but I find that European butter is the best. Another reader uses Crisco and said it works very well.
Cup4Cup (old formula) gave the best rise and layers. Pamela’s, Pillsbury, and my DIY All-Purpose Blend are also great, with just a few small tweaks.
Yes, that is not a typo.
I made these biscuits tonight for a de-constructed chicken pot pie. Because it was the first time I tried the recipe, I didn’t know if they would get soggy cooking them on top of the the chicken and vegetables. I used King Arthur Measure for Measure flour. I made them dairy free with almond milk and Country Crock Plant Butter. I used 2 extra tablespoons of almond milk. I made 8 drop biscuits that baked in about 16 minutes. They were the best biscuits I have had since becoming gluten free about 12 years ago.”
Bethany, Blog comment
My Favorite Biscuit Tool:
I absolutely love this biscuit set I bought on Amazon. It has everything you need to make biscuits (or scones.) It includes a pastry blender, biscuit cutters in multiple sizes, and a cutting tool for making square-shaped biscuits. It is all dishwasher safe and easy to clean.
More Gluten-Free Biscuit Recipes to Try:
- These Gluten-Free Cheese Biscuits are easy to make. Use any cheese flavor you enjoy!
- Sweeten things up with these Gluten-Free Cinnamon Sugar Biscuits.
- We love serving these Gluten-Free Oat Biscuits with breakfast!
- Vary the sweetness level to make these Gluten-Free Chocolate Biscuits sweet or savory!
- Need grain-free? These Paleo Biscuits get rave reviews!
- Use sourdough discard to make these Gluten-Free Sourdough Biscuits.
Love This Recipe?
💬 Did you make this gluten-free biscuit recipe? I’d love to hear how it turned out—and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Gluten-Free Biscuits That Work Every Time (With Vegan Options)
Ingredients
- 2 cups gluten free flour blend * see note
- 2 tablespoons aluminum-free baking powder * see note
- 1 teaspoon salt
- 5 tablespoons unsalted butter COLD
- 1 cup milk * see note
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Instructions
- Combine 2 cups gluten free flour blend, 2 tablespoons aluminum-free baking powder, and 1 teaspoon salt to a large mixing bowl and whisk the ingredients to blend them. Add the cold 5 tablespoons unsalted butter.
- Use a pastry blender to cut in the butter into the flour. Cutting in the cold butter is what helps make the flaky layers!
- *If you don't have a pastry blender, you can freeze the butter and use a cheese grater to grate the frozen butter into the dry ingredients.
- Add the 1 cup milk to the bowl and mix to form a nice dough ball. It should be soft, firm, and workable.
- Preheat your oven to 425º F.
- Put the dough on wax paper or a silicone mat. Depending on the gluten-free flour blend you used, you may want to dust the wax paper or silicone mat with a tiny bit of gluten-free flour. It depends on which gluten free flour blend you use. Press to 1 1/2 inch thickness.
- Use a biscuit cutter to cut out biscuit shapes from the dough. If you prefer, you can use a large ice cream scoop or cookie scoop to make drop style biscuits.
- Place each biscuit on a parchment paper lined cookie sheet. Brush the top of each biscuit with milk. This will help your biscuits get that nice golden color on top.
- Bake at 425º F for 15 minutes.
Video
Notes
- Please read my full post for the list of tested gluten-free flour blends and the adjustments needed. It is too long to post here in the notes.
- If your blend doesn’t contain a binder such as xanthan gum or psyllium husk as a binder, add 3/4 tsp of xanthan gum.
- You need to use VERY cold butter.
- This recipe calls for 2 TBSP of aluminum-free baking powder. Be sure to use aluminum-free baking powder. Regular aluminum baking powder will leave a metallic aftertaste. I used Thrive Market Aluminum-Free Baking Powder. Other brands of gluten free baking powder without aluminum include Rumford, Argo, and Bakewell Cream.
- To make this dairy-free, use non-flavored/sweetened dairy-free milk and vegan butter. Several readers have successfully tested multiple dairy-free brands.
- Each brand of flour blend performed a little differently. This is because every blend has a different starch-to-grain ratio. Please read the post for some tips for each blend. Some needed additional liquid.
- If you prefer to use buttermilk, you can add 1 TBSP of lemon juice to one cup of milk. Use 2 teaspoons of baking powder and 1/2 teaspoon baking soda if you use buttermilk.
- These biscuits will keep fresh for up to 3 days in an airtight container or up to 4 months in the freezer. Freeze the cooled biscuits in a freezer-safe container or zipper bag.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Gluten-Free Related Reading:
I’m in my 60s and have been making biscuits most of my adult life, but since my wife and I changed a few years ago to a diet that is plant-based and minimizes gluten, I haven’t made any. I thought I’d try making a batch with gluten-free flour just for a special occasion this morning, and your recipe came out pretty darn good. I’m not going to lie: they’re no substitute for the original, but they’re really nice in their own right. Fluffy, not too dense, with a nice rise to them. I used Bob’s Red Mill and, as you say, it’s normally a little gritty, but I didn’t notice that in these. I did let the dough sit for about an hour before baking so that may have helped.
I am so glad you loved these biscuits. I appreciate your coming back to let me know. I am glad they are close to the real thing, and that you are able to enjoy these vegan biscuits.
one of the better gluten free biscuits i’ve tried
I am glad you loved my biscuit recipe. Thank you so much, Ted.
I have tried so many gluten free biscuit recipes, but I’m done now. These were fantastic. My whole family loved them. They reminded me of my mom’s. I used Bob’s Red Mill 1-1, and I did drop biscuits, because that was much easier than rolling dough and cutting each biscuit. I did have to cook them for about 10 minutes more than recommended. I just pulled them out when the bottoms got to the brown color I desired. Thank you sharing!
You made my entire day, Keely. I am so glad you loved my biscuit recipe. Thank you so much for coming back to let me know!
I’m so excited to have finally found a gluten-free biscuit recipe that tastes wonderful! These have excellent texture and flavor—very light and fluffy. I’ve been making these every morning to eat with fresh peaches…I finally decided to mix up a double batch of the dry ingredients so that I can make perfect fresh portions each day. The section with tips for different flour blends was especially helpful. Thank you so much—I’m eager to try some of your other recipes!
I am so glad you found my tips valuable!! Thank you so much for coming back to let me know you loved these biscuits, Cindy.
Disclosure, these are just out of the oven and I haven’t tasted them yet.
I followed this recipe exactly, using sifted Arthur’s 1:1 and only swapping almond milk (that’s all I had on hand). Everything else was exact. It was a simple recipe to follow and reminds me of my mother’s recipe.
They did not brown, they look anemic, and have no risen at ALL. Im hoping they at least taste okay but I dont know what I did wrong.
Hi Dianna, The biscuits will not brown if you use dairy-free milk. It is the fat in milk that browns the biscuits. As for not rising, I have several questions to help me figure out why they didn’t rise. First, did you use the full amount of aluminum-free baking powder? Aluminum-free is very important, and also check to verify your baking powder was not expired. When you cut your biscuits, did you twist the biscuit cutter? Doing this will seal the edges of the biscuits, so they can’t rise.
I’m sorry, wax paper? Isn’t that the thing that catches fire in an oven… where biscuits are baked?
Hi Jennifer, I see where the confusion came from. I added the wax paper because many of my readers have written asking what to use if they don’t have a silicone mat. I roll and cut the biscuits on wax paper or a silicone mat. I move them to a parchment paper lined baking sheet. I clarified this. Thank you.
Always in search of a great recipe for biscuits! This is it! Easy to make and they are so light and delicious! I use my own flour blend (2 grains, 2 starches and a nut flour) and this is the best recipe!
Thank you so much for coming back to let me know you loved my biscuit recipe. Thank you so much.
My son needs to have gluten free dairy free foods. What 1:1 flour works great that is GFDF?
Namaste, King Arthur Measure for Measure and Bob’s work. If you read my post, I tested 11 gluten free flour blends and readers tested even more. Only one has dried milk powder.
I followed the recipe to a T. I use Bob’s Red, no gluten-free1 to 1 flour. I used frozen butter which I grated. I blended To just mixed because I didn’t want to overmix it. They didn’t cry at all and they were kind of doing it in the middle. I want to try them again so do you have any suggestions?
Hi Cindy, I am not quite sure what you mean by cry…do you mean rise? If your biscuits rose in the middle, but not the edges, most likely you twisted the biscuit cutter and sealed the edges. I highly recommend You press the biscuit cutter into the dough then lift it out without twisting. I shared a 10 minute vidoe walking you through the entire process in this post. It may be helpful for you to watch that.
I did mean “rise at all” (talk to text…ugh). Thanks, I’ll check out the video but they really didn’t rise at all, even the edges.
Hi Cindy, Did you use aluminum-free baking powder in the same quantity? Is the baking powder expired? This is not a common result with this recipe, and it has been made a lot. Please reach out after watching the video if you have any other questions.
Wouldn’t it be best to sift the dry ingredients ?
I don’t sift the ingredients, and given I used finely milled gluten free flour…I do not feel it is necessary. If you do sift your ingredients, you will probably need to tweak the amount of dry ingredients to the liquids.
Hi Sandi,
It would be great if there was a way to print just the ingredients and instructions so the recipe will all fit on one sheet of paper. I try to avoid wasting paper and ink. Thank you for the recipe. I am making it this morning.
Hi Derek, I love this idea, I am not sure how to do it though. The recipe card is pre-formatted and I don’t think it can be changed. I can definitely ask the person who writes the program for the recipe card.
Finally … a gluten-free biscuit recipe that doesn’t cost the earth and is delicious! Thank you.
Thank you so much, Linda. I am so glad you loved my biscuits. With egg prices the way they are, I hear you. I have quite a few egg-free recipes if you want to bake more things. You can find my egg-free recipes via my Recipe Index.
I have made this recipe twice now. it is the best gluten free biscuits out there. Thank you for sharing 😌
Thank you so much for the compliment, I have to agree…they are our favorite too!
Best gluten free biscuit recipe out there! Take the time to read through the tips for different flours, it helps! Cup4cup has worked best for me, the biscuits turn out fluffy, flaky and buttery. This entire blog is full of some of my favorite gf recipes my whole family loves.
You made my day, Randi. I am thrilled you loved this biscuit recipe!
I just made them for the first time and we were THRILLED! I used Cup4Cup. It was a little dry (one of the rare times I didn’t weigh the flour) but they still were great. They could have used a touch more salt but better that way than too salty.
My husband has Celiac and I’ll be trying a lot more of your recipes. Thank you for all your hard work! We truly appreciate it.
I am so glad you loved this biscuit recipe, Jane. Thank you so much. Tell your husband I have 100s of recipes you can make for him :-).
Hi,
I can’t get them to rise. I bought a new clabber girl and Rumford also. I am 76 and have been making biscuits since I was 10 in Louisville KY. We made them everyday. I followed your recipe to the tee. I even bought new flour. Hope you can help me.
Thank you
Patti
Hi Patti, This recipe doesn’t really get fails unless something isn’t quite right. I recommend that you watch the video in the recipe card. (Hit the Jump to Recipe button and you will see my video.) It is about 10 minutes, and I completely walk you through every step while I make these biscuits.
as a former professional baker, flour normally should be measured in grams with a scale to assist, as it’s a more accurate measure than cup measures. one will end up with better product. perhaps for others who do not measure in cups would be helped if you noted weight also in grams? just a suggestion. 🙂 so many of the flours you’ve noted are not available here in canada without ordering online. i will attempt this for a gf family member with measurements in grams. crossing fingers it’ll work a charm
Hi Lisa, Thank you for your note about weighing ingredients. Gluten-free baking is a whole new beast and measurements can be tricky. As a non-gluten free baker I will say there are maybe 100 gluten free flour blends on the market, every single one has a different weight. I can make a recipe with 1 cup of flour from three brands, each will turn out differently due to their starch to grain ratios. My goal is to create recipes everyone can make and I find using cup measurements in turnout more reliably for my readers. If you want to bake gluten free in grams, I would suggest using my All Purpose GF Flour Blend, where I weigh the individual flours and starches.
Have you tried making this with oat flour? I find the gluten free alternative flours are ultra expensive and many require xanthan gum. I prefer oat flour. Just curious.
Hi Jackie, I haven’t really used oat flour much, so I haven’t tested this in my recipes. If you try it, please come back and let me know how it works out.
I just made a fluffy biscuit with Trader Joe’s AP GF flour, potato starch, brown rice flour & sweet rice flour, 1 1/2 tsp baking soda & 1 cup curdled milk. This may be the best biscuit I’ve made with your recipe.
I am so glad to hear Trader Joe’s flour with added flours worked so well. I love you have been experimenting with this recipe!
Forgot another thing; I used the carton Almond sugar free Milk, and I have an electric oven.
Would very much appreciate any suggestions you care to give. I liked the way you described the “notes and others particulars”.
Hi Nechama, I answered the questions in your first comment.
Well I was surprised how well I got into the recipe. However, when baked them, they didn’t get brown and were not flakey. So, i guess there was too much flour. I used King Arthur Biscuit and Baking Mix. It contained the baking powder, xantham gum, baking soda, vitamin & mineral blend. I was in a quandry which flour to use; I have Bob’s 1-1, Arrowhead Mills AP, King Arthur Biscuit, and Almond Flour. I used a vegan (non dairy) butter which was good in pastry blender, and very tasty, not watery. I even added a tsp more of baking powder just in case. I baked them 15 min. and they were not done. So i baked them more, maybe even 30 min. The milk didn’t produce a browning, so I brushed them with olive oil half way thru
They tasted good, but they werent FLAKEY. They were thicker but did show texture. I used to use just Bob’s but they added sorghum and I don’t like sorghum, so I’ve been experimenting with other companies’ gf mixes.
So, if I may ask, what do you think? 🙂
Too much flour (don’t have a scale); maybe you have the euro measurement? I have some plastic scoopers that I use in my flour that have the cc measurements on them. I could them to get a better flour ratio.
In all I liked them but would prefer them to be flakey and browning on top.
Hi, First, they will not fully brown without milk. I am not familiar with the KA Biscuit and Baking Mix, but if it had baking powder, etc in it…it won’t work in this recipe. I use a lot of aluminum-free baking powder in the recipe, and it is what brings the big rise. How cold was your vegan butter? If it wasn’t really cold, you won’t have the flaky layers. Arrowhead Mills GF works well, I just recently tested that flour blend and it worked well. Keep in mind every blend has a different starch to grain ratio, and you may need to tweak the flour or liquids a little. I mention changes in my post. With Arrowhead Mills, I didn’t have to adjust the recipe.
thank you for replying. I see this was too complicated. I will try the Arrowhead Mills gf AP flour next time and incorporate your suggestions.
You are very welcome, Nechama. Please let me know how the biscuits turn out.
nice flaky biscuits
I am so glad you loved the recipe. Thanks, Kathy.
Sorry,
I love the toast of these biscuits. I have been making biscuits since I was 10 in Kentucky. These do not rise. I bought new baking powder. I followed this recipe exactly the way you wrote it. Hope you can help me.
Thanks
Patti
Hi Patti, I would need more info to tell you where you went wrong. A few questions are: did you swap any ingredients, which gluten free flour blend did you use, and did you twist the biscuit cutter when you lifted the circle out of the dough?
Hi again,
I used bobs 1 to 1. I also used Rumford baking powder new can. I used buttermilk. These are amazing. My daughter and I were eating them doughy. I followed the directions exactly. I also froze and grated the butter. I was thinking the buttermilk was too heavy. Hope you can help we love these. They just don’t rise. Basically I followed the recipe as written.
Thank you
Patti
Hi Patty, I think the acid from the buttermilk is to blame. You may want to reduce the baking powder amount by half and add 1/2 to 3/4 a teaspoon of baking soda. Baking soda works better with acidic ingredients.
I’ve used Bob’s Red Mill GF baking flour. I’ve also used 1 cup Trader Joe’s GF AP flour with 1/2 cup potato starch plus 1/2 cup brown rice flour. I substituted baking soda & lemon juice for the baking powder, 1 1/2 tsp baking soda + 3 tsp lemon juice. I used a large ice cream scoop. Next time I am going to add pieces of sausage to my biscuits.
The idea of adding sausage sounds so good, Juanita. I can’t wait to try it. Thank you for coming back to let me know you are enjoying my recipe!
I tried these today using the Bobs Redmill 1 to1 gluten free flour, I didn’t have butter so I used margarine, I rolled mine to thin, but they tasted really good, and I love your tip about sitting them in the fridge for 12-15 minutes, they are not grainy at all, so glad I found your recipe
I am so glad my tips helped you, Wendy. Thank you so much for coming back to leave a review!
I made a gluten free flour with 3 cups quinoa flour and 2 cups tapioca flour and 2 pinches of xanthan gum. I can’t tolerate rice. Do you think this is a good blend? Should I add something else?
Hi Laura, I have no experience baking with quinoa flour. From a starch to grain standpoint, it seems okay…but without testing it, I can’t answer for sure. I would reduce the xanthan gum to 3/4 a teaspoon or less.
This turned out very good! I appreciate your comments on the different flour blends. From your comment about King Arthur Measure for Measure blend, I switched to their gluten free all-purpose blend. They do state that the Measure for Measure blend will not work for yeasted breads and since you said yours spread a bit I wondered if it would work better with the all purpose which you can use in yeasted recipes (and yes, I know this was not a yeasted recipe 😊). And this mix turned out with a great consistency, so-so rise and good flavor-especially with jam!!! I used my AIP baking powder to avoid the cornstarch so maybe that’s why my rise was not great. Although, I cut them at the 1-1/2 inch height and they look plenty high to me. BTW, I signed up for your newsletter, but think I put dot con instead of dot com. 🤦♀️
Hi Corie, I am a little confused. My biscuit recipe doesn’t have yeast. King Arthur Measure for Measure works very well in my biscuit recipe.
I knew that would cause confusion and that’s why I stated that I knew this was Not a yeast recipe. My point was that since you said you had trouble with KA Measure for Measure spreading I wondered if it would not be best for any bread recipe and that includes biscuits. I use it for cookies mostly. I don’t have a wheat allergy, just a gluten intolerance that affects my thyroid, so I find the KA gluten free Bread mix turns out great bread. I am excited to try your other gluten free blends. I mixed my own, but have best luck with my combo with cookies and sweet things.
I think I got it, thank you for explaining. I wouldn’t recommend KA’s Measure for Measure for any yeast recipe. I do like it for cake, cookies, scones, and my yeast-free recipes.
I make gluten free biscuits often and just pulled this recipe up today — it’s not the one I often use. It falls apart and tastes terrible because it calls for far too much baking powder. Better off using half as much + yoghurt, buttermilk, or some other acid to activate it.
Hi Rebecca, What a shame you had different results from the hundreds of folks who used and loved my recipe. What flour blend did you use and did it have a binder added? Falling apart usually means there wasn’t a binder to hold it together. If you taste baking powder and has a bad taste, you didn’t read my post very well. I discussed quite a bit why you must use aluminum-free baking powder. I know Jump to Recipe buttons are popular, that is why I saved my readers time by clearly saying to use aluminum-free there as well.
I made these with Cup4Cup flour and added 1/2 tsp soda and a tad less buttermilk. Baked them @400° for 12 min in a convection oven. They came together nicely. They turned out great to my liking. Golden brown and slightly crispy bottoms with a good crumb.
Definitely a keeper and I’ll throw out the stack of GF biscuit recipes I’ve kept over the years. I will add that I used a home made recipe for the flour and I’m happy with it and it contains powdered milk and I’m glad you shared that the ingredients had changed on the store brand.
They sound incredible. Thank you for sharing how you made yours!
Used the milk free version of Cup 4 Cup all purpose flour, homemade hemp seed milk, and instead of butter/margarine used 3 T and 1-1/4 t of olive oil. I patted down the dough too much, so they were a bit flat (will leave it thicker on my next attempt). Taste was great! Tops didn’t really brown (did not brush them with anything), but even when I was making gluten biscuits, I was making them vegan, so those tops didn’t brown much either and it doesn’t matter to me about the browning. We greatly enjoyed the biscuits and I can see another batch being made soon. Thanks for the recipe and all the tips, etc!
Hi Sally, It is definitely tricky to get the tops to brown without some dairy. It is good to know the new formulation of Cup4Cup worked well, even making these dairy-free. I am sure this will help other readers. Thank you!
For fluffiness and texture this recipe gets five stars. However, sooooo salty. I used Robin Hood gluten free flour, and I am wondering if there is a way to reduce the amount of baking powder?
Hi Phyllis, Are you using aluminum-free baking powder? That is important in this recipe. I am in the U.S.A., so I can’t test Robin Hood. If you are using aluminum-free baking powder, I would first suggest reducing the salt to 1/2 teaspoon.
Yes, Fleishmans does not list aluminium and since double checking online, I can see that it does not use aluminium. I’m wondering if I used a tlbsp instead of a teaspoon of salt. Sound like something I might do!
You can use less, you may need to experiment a little. I haven’t tested using half the amount.
Wonderful.. I made A double batch..
I use Gluten Free King Arthur Flour .
Perfect. My mother even said wow, like what I used to make.. ❤️
I am so glad everyone, even your mother, loved these biscuits! Thank you.
i just made these for Christmas morning breakfast using the new Cup 4 Cup flour blend. I made a double batch (so four cups of flour) and replaced 1/3 cup of the flour with buttermilk powder. They are beautiful (awesome rise) and delicious!
It is great to know the new Cup4Cup flour blend worked well in this recipe. I have a lot of recipes to test it with, and haven’t gotten to this recipe yet. I am so glad these biscuits were a big hit for Christmas morning!
Well this biscuit was an amazing hit with my granddaughter, who hasn’t had a biscuit for many years due to gluten intolerance! I surprised her with these on Christmas Eve & she said they were so delicious & made her Christmas perfect. Thank you so much for recipe & very informative video!
This makes my day. I am so happy she could enjoy biscuits again with my recipe. I hope you have a Merry Christmas.
You listed many gf flour blends, but you did not say how well they worked or which ones needed more liquid. Am I supposed to assume all the ones you listed worked well? If so, you should say so. You only say you tested them, not that they worked well. You definitely did not say which ones worked best. ?????? And if you do use buttermilk, you should add some baking soda. That’s basic baking 101.
Hi Ellen, It sounds like you hit the Jump to Recipe button and by-passed all of the tips and information on all of the flour blends. Please read my post, I included this information. I don’t use buttermilk in this recipe, if a reader wants to, it does work.
I have already purchased the cup for cup flour, not knowing I couldn’t use it in this recipe. You did say there was a way to possibly tweak it. What can I do?
Hi Sharon, The new blend does work, it just won’t get as golden on top.
I made these the lazy short-cut way in the food processor and with an ice cream scoop. They have a good flavor and baked up nice but because I used King Arthur they are brown and look like a whole wheat biscuit. It’s not my favorite gf flour but it’s what I have and since I got a great deal at Sam’s it means I have a lot to use. 😆
I am so glad you loved this recipe, Annalisa. Thank you!
Truly excellent! Surprised at good these turned out! I’m going to try again with a bit more flour and see if I can’t get the flake up. But really, these are awesome!
I am so glad you loved this biscuit recipe. Keep me posted how they come out and if they flake up more. Which flour blend are you using?
Honestly, I don’t think I’ll ever use another recipe. I would rate this with way more than 5 stars if I could! Simply delicious and so easy!!
Thank you so much for your kind words, Crystia. I wish they had a 5 star plus option. That being said, I am thrilled you loved my recipe and I hope you come back to my blog for more recipes in the new year.
Which flour did you use ?
These are hands down the best biscuits I’ve ever had, and can’t believe they’re gluten free! They taste just like my Mama made growing up. I’d give this 100 stars if I could. I tried out the dairy free option as well, as my niece can’t have dairy, and couldn’t believe how great that turned out, too!! Making a huge batch to take to my family gathering for Thanksgiving. Everyone will be thrilled, we’re all gluten intolerant and haven’t had a decent biscuit in years!!!
I am so glad these biscuits can be a part of your new Thanksgiving tradition!! Thank you!
Which flour blend did you have success with?
Hi Amanda, My favorite was Cup4Cup (the old formula with dried milk powder) Cup4Cup is selling this old formula online from what I understand. I am not impressed with their new formulation…but I also haven’t tried it in this recipe. King Arthur Measure for Measure, Namaste, and Bob’s 1:1 all do well. Better Batter also performs well.
Best biscuits i have ever tried in my life. I have had non-gluten biscuits before and none have ever tasted the way this gluten-free biscuit taste. These biscuits are the best biscuits I have ever had in my entire life. I am making them for Thanksgiving tomorrow and I wanted to try test them out today to see how they would come out. My goodness bless your soul for creating such an amazing recipe with good ingredients.
You made my day, Jess. I am thrilled you loved my recipe. I hope you get a chance to try more of my recipes.
Did not leave the measurements of the ingredients.
It sounds like you didn’t read the recipe card. The measurements are all there. A quick way to get to it is to press the giant Jump to Recipe button at the very top of the post.
Tried this recipe and it came out great, thanks!
I am so glad you loved the recipe. Thank you!
I loved these the first time I made them, admittedly using salted butter they came out a little too salty for my taste. I made a second batch without the additional teaspoon of salt, assuming the salt in the butter would be fine and alas I was humbled! The salt is what helps the biscuits rise fluffy like!
Don’t make my mistake and remove the salt. I now know to keep a stick of unsalted on hand for when I want biscuits.
Hi Alyza, I am so glad you loved these biscuits. I agree using salted butter can make them a bit too salty, so I am glad you tried again!!
In Canada we have Robin Hood gluten free flour, I used this as per the recipe but used about a cup of plain yogurt and about a quarter cup of Oatmilk, then a tablespoon of Old Bay, dropped them onto the pan and they were great!
I love hearing that Robin Hood worked well in this recipe. Thank you so much for replying about this, Melanie!
THESE….ARE…..AMMMMMMAZING! I made these for our church gathering and people raved over them. There wasn’t any left, and I made 40 of them!!! Regular biscuits….I have leftovers 🫨. I can’t wait to try more of your recipes. I did use the cup 4 cup as you recommended. Worth every penny.
I am so glad everyone loved these biscuits. Wow, all 40 were devoured, that is a great sign!!
Great recipe. Thanks!
We used Bob’s Redmill gf flour blend. All the biscuits disappeared so fast! We’ll triple the recipe next time
I am so glad you loved my biscuits. I would definitely triple the recipe, you can always freeze the extras!
This is the best recipe for gluten free and dairy free biscuits I have found. I loved all the hits and secrets to making them. This will definitely be our family biscuit go to!
I am thrilled you loved these biscuits. Thank you so much, Celia!
OMG, this is what I’ve been looking for since learning I had to eat GF. I’ve tried so many biscuit recipes and been so depressed by the failures. Thank you for creating this recipe and also explaining which GF flour to use . You are legit my hero!
I am so glad you loved this recipe, Liz. I hope you try more of my recipes sometime soon. Thank you!
cup 4 cup flour contains milk powder so isn’t dairy free. what df/gf flour would you recommend? your biscuits look so light, I would love to have a light and tender biscuit again!
Hi Rob, I am confused by your question because I talk about how I tested 11 gluten free flour blends, and my readers even more. All blends, notes, etc are in the article with the recipe. The only blend with dairy is Cup4Cup and that leaves about 15 other blends you can use.
I used King Arthur it worked flawlessly like Sandi said. Absolutely wonderful. Just general advice for folks out there, It does help YOU a lot as a baker to read the entire post & read the recipe through … maybe re-read it if necessary because a lot of confusion and questions can be cleared up if you read the entire post and read the recipe. Thanku for a great recipe keep up the good work.
Thank you so much, Kristyn. I am really glad you enjoyed the recipe.
Hi Thank you for the recipe. Your web page looks like its messed up towards the bottom. Also your flag on the left side of the screen (facebook, pinterest) block the notes on the left side.
Just saying.
That is odd, I am assuming you are using desktop because I don’t have the flag set up to run on mobile. I double checked my site incognito and do not see any of the issues you mentioned on my site.
Awesome recipe!!
I had the same issue with the flag – I’m using mobile version.
I just removed the social share buttons on mobile. I hope this helps!
These were just made and they taste good, but they don’t look pretty. We brushed them with almond milk. What would happen if we brushed them with some melted butter would they may be look more golden?
Hi Linda, I would try melted butter next time. Some flour blends don’t brown as well as others. Which did you use?
I would like to use my oven instead, any suggestions?
I always use an oven to bake these biscuits. I have used my air fryer only a couple of times.
Made the biscuits this morning. They are really good and soft! (Much better than the KA.) Your video was very helpful, thank you for posting it!
Spur of the moment decided to make gf gravy to go with it since I was making sausage. I have not had biscuits and gravy for a couple years. It was nice to enjoy it again.
I am so glad you enjoyed the video tutorial. I will be making a lot more videos of my baked goods recipes for people. I can’t wait to see what you make next!
You can’t make this dairy free. There is dairy in the flour.
Hi Joanie, Only 1 of the 11 flour blends I tested does have dairy, but there are a LOT of blends that work in this recipe that are dairy-free.
I want to start by saying I have never been able to make good biscuits. I watched the video and realized I was making a few minor mistakes but with big consequences. So I made those adjustments and tried making them again. I truly hate to brag but they were the best biscuits I have ever made or eaten. They had a great rise, crusty exterior, and a light flaky interior! You would never know that they are gluten free!!
I am so glad the video of me making these biscuits helped you have success! I plan to make a lot more videos as I go!
Made these and they are soooo good. Could you use buttermilk?
Hi Mikayla, buttermilk works really well!!
I’m just now getting stuck in to try this recipe, and wanted to say a big thanks for the comprehensive comparison work and reporting you’ve done here. I’ve not seen anything so thoroughly researched – and shared in easy-to-follow ways. Big, big thanks! Following you now.
You are very welcome. I hope you are having a great weekend.
This recipe is amazing! I’ve been searching for a good biscuit recipe that comes close to my gluten buttermilk biscuits and found it with this one. I used Bob’s 1-to-1 flour. Be sure and form the biscuits nice and thick like Sandi suggested. I made a bacon and egg biscuit and my husband is very happy and satisfied! Thank you, Sandi, for doing all the hard work to create this recipe!
Thank you so much, Pam. I am very glad you liked these biscuits. They really do make great breakfast sandwiches!
curious to know what you think of Kodiak products or if you have a more comprehensive gf list of various products with a grade assigned? all categories of course not inclusive of naturally gf products like meat, vegs, & fruit.. I just found your blog and love it! just starting our gf changes so looking for more info.
Hi Kathleen, I haven’t tried any of the Kodiac products, so I am not able to answer. As for a list of products, I don’t really have lists like this on my blog because products change and it is too time consuming to keep a list like this up. I am really glad you found my blog and that it is helping you adjust to gluten free!
I was so excited to try this recipe! I’m gluten and dairy free, due to Hashimoto’s. I love that I can use alternative milk and vegan butter, but unfortunately the Cup4Cup has milk in it. Ugh. I used to love that blend, before I realized it. Do you have a “second” favorite gf flour?
Hi Annalisa, I tested 10 different flour blends in this recipe. I am sure you will find one you like to use that is dairy-free.
My favorite gluten-free flour is gluten free Mamas brand. I order it online. It’s a combination of almond and coconut flour. It’s great In baking!
I haven’t tried that mix in this recipe. I am so glad you enjoyed it. Do you use an exact measurement or did you tweak the amount a little? I know coconut flour needs a lot more moisture.
I use King Arthur baking mix vs the regular gf flour as it has baking powder in it. I find it works well when I modify regular recipes to gf recipes and turns out the most like gluten consistency.. How do you think it would work with this recipe? and still follow your ingredients?
Hi Linda, Is the baking mix the flour blend that has no binder added? I would assume it is okay, I haven’t experimented with it. Which binder do you plan to add?
Their description
King Arthur baking mixes can contain a variety of ingredients depending on the type of mix:
All-Purpose Gluten Free Baking Mix
Contains whole grain brown rice flour, rice flour, potato starch, tapioca starch, cellulose, baking powder, salt, xanthan gum, and a vitamin and mineral blend. This mix is non-dairy, non-GMO, and certified gluten-free by GFCO. It’s also fortified with calcium, iron, and vitamin B, and contains at least 50% whole grains per serving.
So is there a binder?
Hi Linda, in reading the ingredients, I see xanthan gum in your list. This is the binder.
Husband needs low sodium so the tsp salt is not an option. We have a good no sodium baking powder, but I wonder how these will turn out without the salt.
Hi, You should be able to greatly reduce the salt…it may affect the rise a little. If your baking powder has aluminum, I would recommend greatly reducing the amount to avoid a metallic aftertaste.
These are great. I will definitely make them again
I am so glad you loved this recipe. I can’t wait to hear which of my recipes you try next!
I plan to make these but I was wondering if it were to be possible to use frozen coconut oil instead of butter before making it. What do you think? I can’t use butter so I’m trying to look for possible alternatives.
Hi Faith, I haven’t tested frozen coconut oil. I know others have used very cold vegan butter. If you try the coconut oil, please do let me know how it turns out.
These are so good! I make them for my GF family members and the rest of us don’t mind them. Great for biscuits and gravy! Sometimes we do biscuits and gravy for dinner and serve little fried chicken breast pieces in the middle. My family goes crazy for these everytime!
I am so glad you love this biscuit recipe. I love serving it with fried chicken as well!
Can you please tell me what size biscuit cutter was used?
Hi Lucy, I have made this with all sizes. I have a set of cutters. How many biscuits are you trying to make?
I just made these and they are FANTASTIC! Tasty, light and fluffy. A keeper. Will definitely make these again. Thank you for the recipe.
I am so glad you loved these biscuits, Dorothy. Thank you!
Just made these (vegan version) to go with dinner tonight and they were AHHHMAZINGGG!!! This recipe is a winner! 🏆 They tasted so much like KFC’s biscuits (which I haven’t been able to eat in years, due to celiac). I made these with rice milk, Smart Balance butter substitute (and Cup4Cup flour). I made some plain and some with Violife shredded cheese. Everyone loved them! It made a batch of 8 fluffy biscuits. Thank you for this recipe!! <3
You made my day. I am so glad to know VioLife worked well as a dairy-free cheese option. That is my favorite vegan cheese by far. Thank you!
These are the best gf biscuits! I used Cup 4 Cup flour. I did make a few changes based on dietary preferences. I used oat milk with a tablespoon of lemon juice, one tablespoon of baking powder, and a country crock olive oil stick (5 Tablespoons) in place of butter. Melted Smart Balance in a cast iron pan before putting the biscuits in. I also folded the biscuit dough a few times. They came out moist and fluffy in the middle with a buttery crunch on the tops and bottoms. Definitely a keeper! Thanks so much!
Thank you so much, Janette. I am so glad it worked well.
Will they still work if I leave the batter over night in the fridge then bake in the morning?
Hi Rebecca, It should work.
I have been using this recipe with Pamela’s flour for a while now. All of a sudden, the last few months they go flat while cooking them. I use the same amount of all the ingredients. I make sure the butter is cold (I have always used a shredder to make it into chunks). I use buttermilk. Then only thing that I do different but have been doing it and it was fine is adding sugar. Do you know what I am doing now that might make it go flat?
Hi Lynn, That is odd. Which Pamela’s blend do you use? They make a few. The first thing I think of is to check to see if your baking powder is expired. That is really the leavener and controls the rise. Sugar shouldn’t weigh down these biscuits. I make a sugar cinnamon biscuit, which is based on this recipe and it rises well. Also verify that Pamela’s didn’t change their recipe.
I made these biscuits tonight for a de-constructed chicken pot pie. Because it was the first time I tried the recipe, I didn’t know if they would get soggy cooking them on top of the the chicken and vegetables. I used King Arthur Measure for Measure flour. I made them dairy free with almond milk and Country Crock Plant Butter. I used 2 extra tablespoons of almond milk. I made 8 drop biscuits that baked in about 16 minutes. They were the best biscuits I have had since becoming gluten free about 12 years ago. We ate them with the chicken pot pie mixture over them and they did not get soggy. Thank you for an excellent recipe!
You made my day. I am so glad you all loved this recipe. It is good to know Country Crock worked well!
P.S. I used Cup4Cup and followed the recipe to a tee. Perfect! Wouldn’t change a thing,
so don’t 🙂
I promise I won’t change this recipe…it is definitely a winner!
I have tried many gluten free biscuit recipes, and these were, by far, the best ones yet! My grandkids are gluten free and I am always trying new recipes. My husband cringes at the words gluten free (haha!), and he also loved these biscuits. These were just as good, if not better, than wheat biscuits. Thanks for the recipe!
I am so glad everyone loved these biscuits. Thank you so much. I love your husband enjoyed them. There is nothing better than hearing someone who doesn’t like gluten free enjoyed my recipe!
Did two batches with King Arthur, can’t get the tops brown even with topping with milk. I added half a beaten egg to second batch and they came out more moist in the middle. First batch pretty dense. Not sure what went wrong?
Hi Mary, Did you brush them with regular milk or dairy-free milk? KA works well in this recipe. Where is the oven rack in your oven? The middle or towards the bottom? I haven’t tested the recipe with egg, but if they were a little dense, be sure your baking powder wasn’t expired and don’t twist the biscuit cutter when cutting out the biscuits because that can seal the edges.
Can I prep these a day ahead of time and refrigerate the cut out biscuits to bake the next day?
Hi Lynn, that should be fine. Be careful not to twist the biscuit cutter when cutting them out. That can seal the edges and prevent the rise.
Made these today.. best darn gluten free biscuit ever!! We are southerners and love our biscuits! Game changer..made with buttermilk for strawberry short cake..keep your butter and milk cold and don’t over work the dough..baked up in cast iron to perfection. Thank you for this recipe!!!
I am so glad you loved these biscuits. Southerners can’t be without good biscuits!! I will have to try this recipe in a cast iron pan next. Thank you!
These biscuits were so easy to make and so tasty!! Definitely a keeper recipe!!
I am so glad you loved this biscuit recipe. Thank you so much, Dee!
Best recipe yet!!! And it has been 30 years!
That makes my day
So….I’m glad I stumbled upon this recipe in my search for a GF biscuit! I used it as a base and made modifications. If you hate it when people share what they substituted and changed, stop reading now! LOL 😂 If you’re like me and want to know what people did differently based on what they had on hand, and how it turned out, keep reading! I used King Arthur Measure for Measure GF Flour – 148 g; 1.5 TBS baking powder bc I didn’t have aluminum free; 1/2 tsp baking soda. For the liquid, I measured the following to = approx one cup: 1 egg (read in another GF biscuit recipe this helped with texture/binding), 60g plain Greek yogurt, 60g sour cream, and the rest almond milk, for a total of 250g/ml. I also ended up adding about 2 TBS more almond milk so it wasn’t so dry. I let the dough/batter sit for about 5 minutes, then used an ice cream scoop to drop onto parchment-lined cookie sheet. I sprinkled my fingers lightly with the flour and LIGHTLY pressed down to flatten a bit. Baked for 13 minutes in an oven that had been preheated for a good 30 minutes. These were SO good. My husband, who is “meh” on a lot of GF stuff said if he didn’t know the biscuits were GF, he would never have guessed it.
I am so glad you found my recipe, and I hope you try some others!! I also love when folks share how they modify my recipes. It helps other readers a lot knowing which blends folks have success with, if they make it dairy-free, or egg-free, etc. Thank you so much!
I have made this recipe many times and it is wonderful with Cup 4 Cup. The only thing I do different is use buttermilk instead of just milk. Thank you for a great recipe.
You are very welcome, Amy. I am glad you are enjoying the recipe. That is my favorite blend to use for biscuits.
Yes I checked date stamp and it was aluminum free.
I am sorry to have to say this but the amt of baking powder (2Tbl) is way too much it ruined the flavor of the biscuits. I questioned it at first. But then decided you knew best. After studying other recipes I came to the conclusion the quantity you ask for is wrong. Thank you for trying so hard.
Hi Ellen, You are the first who did use the correct aluminum-free baking powder to comment it messed with the flavor. You didn’t mention which flour blend you used. Did you use one with bean flour, or one I haven’t tested? I assure you the quantity is correct. I am sorry you didn’t enjoy the recipe, perhaps you can try again if you use less.
The biscuits were light, tender and delicious! I substituted non fat buttermilk for the milk and I cut the butter into small cubes and froze it. I put the dry ingredients in my mixer bowl with the paddle attachment. I carefully cut the butter in using my mixer on low speed. I mixed the buttermilk in by hand. The biscuits were awesome!
I am thrilled you loved this recipe. I have also made them with buttermilk with great success!
Best biscuit recipe I have ever tried!!! Thank you so much.
Thank you so much, Caroline!! I am so glad you loved my recipe.
Hi Sandi. No I didn’t twist the cutter while cutting. I also put the biscuits back into the fridge while my oven preheated. I was wondering if I baked them at a lower temperature to maybe 400° and cook them a little longer, the outside wouldn’t brown so quickly which would allow the middle to cook more evenly with the outside? Not sure if that made sense, LOL. 🤷🏻♀️ Even though they were a bit gummy in the middle, my guest enjoyed them and that’s whst counts.
Hi Pat, you could definitely try a lower temperature. Is the rack in your oven in the middle position? The tops can cook too fast if your rack is too high and close to the top heat panel.
my biscuit s did rise and where a little grainy. any suggestions to improve them. I used king Arthur cup for cup
Hi Natalie, the graininess comes from the rice flour. Let the dough sit for 30 min (I do this by chilling it in the fridge to get it cold.) That way the rice flour can soften up.
Easy recipe, nice flavour. Mine didn’t rise as much as I had hoped for and they ended up spreading out a lot too. I used Robs Red Mill 1 to 1 baking flour. Any idea what I did wrong?
Hi Pat, a few questions…is your baking powder aluminum-free and did you check its expiration date? I chill my biscuit dough, and it does wonders to prevent spreading.
I figured out my butter wasn’t cold enough and the baking soda is good. This last batch I chilled before placing in the oven. They are much better but a bit doughy in the middle. Not sure why
Hi Pat, I like to freeze the butter so it is nice and cold. Did you twist the biscuit cutter when cutting the biscuits? That seals the edges and prevents a high riser and it could affect the middles. I would bake a little longer to see what happens.
I’m in the process of making these and would like to offer a couple of suggestions. I would put Preheating as number one. Ovens usually take long to reach 425 so doing it first helps. Second, a tip I got from another biscuit recipe is to freeze the butter for a few minutes and then grate it! Best thing ever! No need to use a pastry blender to cut it into the flour.
Thank you so much for reaching out with these suggestions. I tend to preheat the oven a little closer to baking so the rice flour in the dough can soften more…but I can definitely mention doing it earlier.
Thank you for this recipe. I was wondering if I could drop the dough balls to cook in chicken and dumplings? My Mom used to make us chicken and dumplings with Bisquick this way.
Thank you🙏
Hi Samantha…YES!! I use this biscuit dough in my chicken and dumplings recipe often. It works beautifully!
Your recipes are simply the best! It’s as if we are not eating gluten free at all given how wonderful they taste! My husband loves his breads/rolls/biscuits and while he doesn’t need to eat gf he does so I can keep a gf kitchen for me and my daughter and he ate FOUR of these at dinner last night! lol
Thank you for this wonderful biscuit recipe and for all the recipes, hints, tips and suggestions you give us to make our lives tastier!
Thank you so much Ella. Your husband gives high compliments if he ate four and he isn’t gluten free. That makes my day!
Hi there! Is necessary to fold the dough couple times?
Hi Jancelly, I don’t fold the dough in my recipe.
Excellent! Thank you for this easy quick dreamy fluffy gf biscuit recipe! I’ve tried so many and they always seemed to be more like rocks than biscuits. I used a different flour blend of ancient grains but i threw the package away so I can’t tell you the brand. Grocery outlet so who knows…but i used my air fryer at 400F for 10 min (9 would’ve been optimal) woohoo!!
LOL, I tested that cheap ancient grain blend…and yes, I tossed them in the trash too. It was the only gluten free flour blend to really be awful in this recipe. I am so glad you used a better blend this time.
These look better than most gf biscuits I’ve made and not too crumbly, but I’m wondering if you meant 2 tsp baking powder and not tbsp? I used bobs red mill baking powder, but the baking powder/soda taste is overwhelming.
Hi Kre, The recipe calls for 2 TBSP of aluminum-free baking powder. You definitely used the wrong type and that is why the taste of baking powder/metallic is so overwhelming. I encourage you to try the recipe again with the correct ingredient. Also, you did not mention which flour blend you used, but if it is crumbly, add a little more liquid.
I just made these, using Life Smart All Purpose Gluten Free Flour, they are the BEST G.F. I’ve made yet!!! Even my picky Hubby was willing to trade his reg. For the G.F. It’s a win! Thank you!
Thank you so much for coming back to let me know that flour blend worked well!
I have been gluten-free for a longtime but new to baking GF. It’s been somewhat discouraging. I don’t know what went wrong but my biscuits didn’t rise while baking. Well a few began to rise but only about a quarter of an inch and all caved in the middle when cool.
Hi MaryAnn, I am happy to troubleshoot. What flour blend did you use? Also, please check the expiration date on your baking powder and ensure it is aluminum-free.
will this biscuit dough work if I top it over chicken pot pie in my slow cooker?
Sandy, for all your work on gluten free recipes plus the expense to you then giving us all the recipes and tips, we thank you! This is truly a gift to all of us. With gratitude, Suzie
You are very, very welcome, Suzette. I am so glad you are enjoying my recipes!!
These biscuits are fabulous! I broiled them for a few minutes after they cooked to brown them up.
I am so glad you enjoyed them. I love the broiling tip. Thank you!
Could I make the biscuit dough and leave it in the fridge over?
Hi Michaela, the biscuit dough can be refrigerated for a day or two before baking. Be sure to wrap it in plastic wrap and store in an airtight container so it doesn’t dry out.
Baked these biscuits to use for left over chicken and gravy. Followed your recipe to the tea. But did us the convection oven setting at 400 degrees. They turned out perfect. Browned nicely, fluffy and light. Hubby was very happy with this first try. Had left over for breakfast. A little dry this morning, but were great with butter and jam. Great recipe, thank you so much.
I am so glad you loved the biscuits, Carol. Gluten free doesn’t keep fresh a really long time. I have better luck freezing leftovers then thawing them in the microwave when I want to enjoy them.
Thank you for this tip about freezing the leftovers. You are great at giving me so many tips. GF baking has been a real chore. After cooking one way for 70 year and having to change, well lets just say it has been a challenge. Thank you again.
You are very welcome. I am really glad the tips are helping you bake. I appreciate your kind words.
Oh and by the way been gluten free 10 years.
I made these this evening and they were nice and fluffy but way too salty.
It was probably my fault because I used the homemade baking powder recipe but doubled the amount as I was unsure in regards to the 2 Tbsp.
maybe next time I will use the amount of 1 baking soda, 1 cornstarch and 2 cream of tarter only or I could just omit the salt? Please advise and thank you.
Hi Susan, I am unsure why the salt level was off when making your own baking powder. You can adjust the salt any way you like. Please let me know how that goes.
Just made these for sausage egg biscuit sandwiches and holy hell! My husband said he could cry how good they were and asked that we make them for Christmas morning to have with jam. This will be my go to gf biscuit recipe forever. Thank you!!
I am so glad he loved the biscuits!! You made my day sharing how much he enjoyed them. They freeze really well so I always say make a double batch and freeze the extras so he always has them on hand.
We tried this with different flours and the Cup for Cup is the absolute best for sure. My daughter is in love with these biscuits and we make them weekly. Thank you for what you do to make it easier on those of us who have to eat gluten free. You are very appreciated!
That is our favorite blend in this recipe, too! I am so glad your daughter and family all love this recipe. Thank you so much.
i used Cup for Cup flour. This is my favorite biscuit recipe that I have tried! our family loves it! Thank you for sharing!
You are very welcome, Stacie!
I am new to gluten free baking. I have made these biscuits twice. I use Cup4 Cup the second time and they were absolutely delicious. First time I used Pillsbury Gluten free and they were good but not as good as the second batch. Love how easy it is to follow there recipes!
I am so glad you enjoyed the recipe, Debbie. Cup4Cup is my favorite flour blend for biscuits as well.
I made your GF biscuit recipe today for Thanksgiving dinner. I used Bob’s Red Mill GF flour and all other ingredients per your direction. However, I didn’t get a nice rise. Any suggestions on what went wrong? (They we’re tasty and had flaky layers, though.)
Did you use Bob’s All Purpose flour? I haven’t tested that one because of the bean flour. Did you twist the biscuit cutter? If so, that will seal the edges and prevent a rise. Did you use aluminum-free baking powder? That is also important in this recipe.
I made these with Cup 4 Cup and they are wonderful!! Thank you for the recipe.
Thank you so much, Jackie. I am glad they were delicious!
I haven’t made these yet, but I wanted to note that there is no option for “dairy-free” when the flour you recommend contains milk powder. I will give this recipe a go using King Arthur and will add more liquid if needed. But I just wanted to share this with you and your readers this is NOT a dairy-free recipe or even an option for it unless you offer a different flour blend for DF. While most people will read the ingredients of what they are buying if they have an intolerance or allergy, some may not, especially those who are new to the gluten-free and dairy-free life.
Hi Mary, I have to ask if you read my post. I tested this recipe with 10 different flour blends. Cup4Cup did rise the highest, and yes, it has dried milk powder. Out of the other 9 blends, 8 worked beautifully and one blend didn’t work and went in the trash.
Can gf biscuit Dough be made the night before put in fridge and baked next morning
Hi Em, yes it can.
Just made your gluten free biscuits. Just came out of the oven. They are perfect. Have tried so many gluten free biscuits recipes. So flaky and delicious. I did use part butter and part crisco. This is only biscuit recipe I will use now. Also look forward to trying some of your other recipes. Thank you.
I am so glad you loved them, Margaret. I just picked up some Crisco so I can test it in this recipe and my pie crust. I am so glad a combo with butter worked well for you!
Another winner! I had to add a little bit more milk but they were great!
I am so glad you loved the recipe, Jennifer. Thank you!
I made these with cinnamon but didn’t use enough so you couldn’t taste it. How much cinnamon should i use? They turned out ok, but not cooked enough in center. Maybe I will use convection bake next time and see if I get better results. I bet they would taste so good with jam but I didn’t have any.
Hi Kate, I am a little confused, did you mean to comment on my Gluten Free Cinnamon Biscuit recipe instead of this one? If not, you may want to try that one as the cinnamon is swirled in the dough. I am happy to troubleshoot. What gluten free flour blend did you use, and did you substitute any other ingredients?
Can I add cheddar to this recipe?
Hi Sue, you can definitely add cheddar cheese to this biscuit recipe. I also have a gluten free cheddar biscuit recipe.
The closest thing to a real biscuit I’ve had in YEARS! Very easy to prepare, they smell amazing while baking. We used buttermilk (Southern way right?) instead of 2% and that totally elevated the taste & texture. Crispy on the bottom & tops, moist & dense on the inside. These were a hit, a Sunday staple from now on!
I am so glad you were able to use buttermilk. I will have to try this next time.
Mine are still cooking at 25 min. They are not browning ???? I used king Arthur flour and followed recipe.
Hi Joyce, It is hard to help figure out what is happening without details. You said you used King Arthur, was it the bread flour or Measure for Measure? If you want them to brown, you would need to brush the tops with milk for them to brown. What size did you make your biscuits, and did you substitute any ingredients?
Made these biscuits this morning for my husband. I followed your ingredients except for a couple of items. Used cup 4 cup flour, aluminum free baking powder and sea salt. Used unsalted butter and unsweetened coconut milk. Seemed a little wet to me, but went ahead with the directions. Sure did not turn out like your picture, BUT hubby liked them and said they were the best GF biscuits I have made. Maybe too wet as they did not cook to the 1 1/2 inch thickness. Also no browning on top. Will use the air fryer cycle on oven next time. Any ideas to improve would be greatly appreciated.
Hi Carol, thank you for your note. I have never tested coconut milk, so I have to assume this could be a part of the issue. If you use Cup4Cup, which has dried milk powder, I assume you are not dairy-free. I would recommend using milk next time.
Hi Sandi, Made these biscuits again this morning. They turned out much better. Used whole dairy milk and cut the salt down to 1/2 teaspoon. Still don’t look like yours but getting close. May cook them a little shorter time wise as we are at a higher elevation and things cook faster. Just wish I could use non-dairy milk. Maybe turning non-dairy to buttermilk would help. But hubby was very pleased and even made him some milk gravy to go with the biscuits.
I love how you keep working on this recipe. I have no experience with high altitude baking, so I am hopeful you will get it perfect soon.
These make wonderful biscuits!
Has anyone tried using this biscuit dough for GF dumplings?
Hi Karen, I use them for dumplings all of the time. Check out my Chicken and Dumplings on the blog :-). They steam nice and fluffy!
Closest Ive gotten to our traditional southern buttermilk & White Lily biscuits. They really are light & flaky. I bake in an iron skillet. While they are best fresh out of the oven, they are great reheated too.
I am so glad you loved these biscuits, thank you!
I did something wrong. I followed the measurements to a T. Used Bob’s 1 to 1 GF flour but did sub buttermilk for regular milk. The dough was very dry and the biscuits were stodgy. I would love to figure out what I did since everyone has high praise. Thank you so much!
Hi Susan, I haven’t used buttermilk in this recipe, but I can’t imagine that would change things. Can you tell me how you measure your flour? I know that blend works well in this recipe. If the dough was dry, there wasn’t enough liquid.
Absolutely delicious and doesn’t need a bunch of ingredients!
Works great with WinCo bulk ‘gluten free flour blend’, I just added an extra Tbsp flour to get the consistency right
It is good to know that flour worked out well and that you were able to adjust the dough for good consistency! Thank you, Alex!
So good! Made biscuits and gravy with fried chicken breast pieces for dinner for my GF crowd. It was a hit! Those who aren’t GF didn’t even notice a difference. Yummy!
I am so glad you loved the biscuits…and wow, I am so excited people couldn’t tell they were GF. Thank you!
Delicious GF biscuits. Fluffy on the inside, flaky and slightly crispy on the outside.
I am so glad you loved the biscuits. This recipe definitely gets flaky!
Hmm, not sure what happened with mine. I followed the recipe exactly, using buttermilk, King Arthur Measure for Measure, and Argo baking powder (purchased recently). The biscuits spread a bit, were too salty, and had a bitter aftertaste. I know I measured everything correctly. I made these for GF biscuits and gravy so hopefully the gravy disguises some of the bitterness if not the saltiness. Simple and easy recipe, but I probably won’t revisit it.
Hi Emily, I can tell you some of what went wrong. You used baking powder with aluminum, which is why you had the saltyish bitter aftertaste. That is the aluminum flavor. I haven’t tested my recipe with buttermilk. I use regular milk so it is possible there is something with that? I use the same flour you used, did you chill the dough? That can help prevent spreading.
I used GFJules flour and these biscuits turned out very very good. I was very pleased and will make again. Thank you for a good and easy recipe.
I am so glad that flour blend worked so well! Thank you!
Would love to try this recipe, but I’ve scrolled throught twice and I can’t find directions on how to bake the biscuits in my air fryer as is shown in section 6.
The recipe just gives the information on oven baking… not everyone has access to an oven.
Thank you!
Michael
Hi Michael, I just clarified the air fryer instructions. Baking time will vary widely depending on the size and thickness of your biscuits, but it should help guide you.
Made these with Bob’s Red Mill and margarine. Amazing texture, but they are extremely salty! For one recipe, 1/8 tsp of salt is perfect.
I am so glad you loved this recipe. Thank you!
Hi! I’ve made these before and they were amazing! Even my family who isn’t gf loved them. I used cold butter last time, but I’m wondering if I could use like margarine instead? And would I have to freeze the margarine to make it colder or if I can use it just refrigerated like the regular butter? Thank you!
Hi Madyson, margarine should work, but it should be frozen. If you do this, use a cheese grater with the frozen margarine.
I love biscuits and have tried many gluten free recipes to no avail but this one is THE BEST!!!!! I got so excited to see them rise and they are so flaky! Delicious! Thank you!
I am so glad you loved the recipe!! Thank you so much, Sandi
My biscuits were flat. I followed instructions using King Arthur Measure to Measure. Used very cold butter and a pastry blender. Baked at 425 for 15 minutes. What did I do wrong the pictures look very fluffy? (Used 2 Tbsp of baking powder!)
I haven’t had this happen with that flour blend. Did you use a biscuit cutter? If you twist it at all it seals the edges and the biscuits don’t rise up. That is my first guess, otherwise do check that your baking powder wasn’t expired.
Yes I used a biscuit cutter but maybe I twisted the dough in it to lift it off the paper, never heard of that inhibiting the dough to rise? Yes I thought of the baking powder being too old and that’s why maybe they didn’t rise. I added some grated cheese but I don’t think that would make them fall. I found the flavour very bland, thought maybe I missed an ingredient? Plain flour, salt , butter and milk. Maybe the butter should have been salted and I used unsalted!
Twisting seals the edges so the biscuits can’t rise. The cheese shouldn’t impact the rise. Salted butter also won’t matter because you add salt to the dry ingredients. I would try again and be really careful not to twist the cutter. I put it in and pull the cut biscuit up without twisting.
Made this and was amazed! The biscuits didn’t spread out making them run together and thin. They were the “real deal” I was SO happy!
I do wonder if I could press out thinner, 8×12 in rectangular form using in place of refrigerated crescent rolls (contains gluten) to make a Philly Cheesesteak Braid recipe I found. TIA
I am so glad you loved them. That is a great question on using the recipe like crescent rolls. Let me know if you try it 🙂
I made the biscuits with King Arthur’s Measure for Measure and they were great. In fact, I’ve been cooking gluten-free for more than 20 years and they were the best I’ve ever had. Thank you.
Thank you so much for the high compliment. I am really glad you loved the recipe.
I just made these biscuits with Cup4Cup flour and they are fluffy and so good! Very pleased with the our come. I am going to try the Better Batter artisan flour now with no dairy butter. Thanks for sharing your recipes!
Thank you so much, Kimi. I am really glad you loved them.
I have not tired these biscuits but haven’t had great luck with GF biscuits so far. Can you make these by hand, i.e. if you don’t have a stand mixer?
I always mix these by hand, so it is definitely okay.
I tried these scones but they were very dense and grainy in texture, would adding egg help?
Hi Mary, What gluten free flour blend did you use? Usually grainy is from the rice flour in a blend. To combat graininess, you can wrap the dough in plastic wrap and let the biscuit dough sit for 15 minutes to allow the rice flour to soften.
This recipe looks tempting, but I want to check something before I try it.
Is there a typo, or does the recipe actually require 2T of baking power rather than 2t?
Hi David, trust me, it is 2 tablespoons, not teaspoons. It is critical to use aluminum-free baking powder, so there is no metallic aftertaste.
Hello, if I’m using your substitute for making your own aluminum free baking powder as in the notes, is that all I need? Or do I need to double that recipe to get 2Tbsp baking powder?
Hi Jenny, you definitely will need the 2 TBSP of baking powder. It helps the biscuits rise and get super flaky.
The best recipe I have used by far . Thank you for your easy tasty recipes. You make it so easy.
You are very welcome, Amy. Thank you so much for your review.
Can you double or triple this recipe? We LOVE biscuits!
Yes, you can easily increase the recipe. You can freeze these biscuits and just thaw them in the microwave when you are ready to enjoy them.
Could I add more salt or sugar to give them more flavor without it affecting the recipe or are they pretty delicious already? My hubby is such a gluten lover & picky with taste & texture that I want to make sure they are just as delicious on their own as regular biscuits (especially reheated!) They absolutely look amazing
Hi, I haven’t added more salt or sugar. I assume you could.
These were incredibly good. I can’t wait to try your other recipes. The only issue I had was the mix was too wet (I used Cup4Cup) and sticky to roll out, so I used my hands to make “drop” biscuits. Anything I could have tried?
I am so glad you loved this recipe! Thank you.
I’ve made them with King Arthur flour and with Pillsbury flour (both GF) and they’re delicious with both. However, the Pillsbury flour is much more like “regular” biscuits as my husband who is not GF likes to say. You couldn’t even tell they were GF with the Pillsbury flour. Great recipe, as usual, thank you!
That is great to know. Thank you so much for coming back to let me know about the Pillsbury.
I use this recipe frequently and love it. I use Americas Test Kitchen GF flour mix that I make in large batches and store. The biscuits always turn out great. Just make sure to add 1tsp xanthan gum if your mix doesn’t have it.
I am so glad you love this biscuit recipe. Thank you for telling me that this blend works well in my recipe!
Haven’t had biscuits in years. These were soooo good made them twice in one week. Even my “glutens” loved them. Thank you!
I am so glad you loved these biscuits. I try to make them a few times a month for my family.
Made these gluten free biscuits for my son and for a Sunday morning breakfast side, I didn’t have any milk on hand so I substituted the milk with water I didn’t use a full cup of water but slightly less dough was a little moist but easy to shape into a ball. I then broke off pieces and hand shaped them into a biscuit shape and in stead using milk to brown the tops I used butter the biscuits came out soft and fluffy and delicious they didn’t look like the picture perfect ones in the photo because they only browned slightly but they were very delicious and I will try the original recipe next time I’m sure they’ll be 5 Star.
Three biscuits turn out great every time!
I am so glad you love these biscuits. Thank you so much!
Finally! GF biscuits that taste great!
I am so glad you loved the biscuit recipe, Sheila. Thank you!
Mine didn’t turn out like the picture. They weren’t flaky and they were grainy. I used your flour mix.
Hi Tammy, I tested my blend twice in this biscuit recipe. I want to confirm, you used 2 tablespoons and not teaspoons of aluminum-free baking powder in the recipe? To combat graininess, let the batter sit for 20 minutes so the rice will soften.
I tried a different GF biscuit recipe that turned out sad.
BUT THIS is the one! Biscuits are fluffy and delicious. I used Cup4Cup and 6Tb butter and baked according to recipe time. We made a GF sausage gravy and some with butter and jam and it’s the best day EVER
Thank You!
I am thrilled you loved my recipe, Sadie. Thank you!
I tried these for the first time and feel like they were very easy to make.
Mine didn’t really rise that much but they were flaky and not dry.
If I could get them to rise I think they would be better.
Hi Lynda, which gluten free flour did you use? Did you use a biscuit cutter, and if so, did you twist it to cut the biscuits?
Just making the biscuit batter now. Shows a 10 minute resting time, but that is not mentioned in the recipe.Is that done when the dough is in a ball? Or after putting in the pan?
Hi, It really depends on the flour blend you use. You can let the dough sit before or after shaping…this is primarily for the rice flour to soften so there is not grittiness.
These are the best! However, every time they spread! I follow the recipe precisely (I’ve used both Pamela’s and Bobs Red Mill 1:1). Last time I baked them in a large muffin pan to try to get them to raise up instead of out. This was better but the bottoms got too toasted and they still didn’t rise as I thought they would.
Any ideas what I’m doing wrong?
Thank you so much, Sher. I am really glad you liked them. I had to add extra flour (I think the post said 2-3 TBSP extra for that blend.)
They were delicious and super duper easy! All in one bowl! I used Cup 4 Cup, I cut them square, they were perfect for biscuits and gravy. I cut the recipe in 1/2 worked perfectly used 3 tbs of butter (instead of 2.5)Thank you
I am so glad you loved them, Helen. Thank you!
I cannot have butter. I haven’t found a shortening i can have yet.
I am gluten, dairy, preservative,coconut and palm, artificial sweetener free.
I pretty much can use oils except coconut and palm.
I can find no vegan butter that doesn’t have coconut and palm.
Help!!! how can I make good biscuits with only olive or veg oil?
Hi Pamela, I am so sorry you have such a limited list of fats. That must be really rough. I honestly have never tried to make these with an oil because the cold butter pieces are needed to build the flaky layers. I am sorry I don’t have an alternative.
Need a gum free and psyllium husk free biscuit. Still haven’t found a great one.
Hi Ken, is there a binder that is safe for you? I am happy to test something, but I am not sure what else can be used to hold them together.
I made this with Cup 4 Cup and it was perfect! I did cut the salt in half and added about a tablespoon of sugar, as I like a sweeter biscuit. They taste great and were SO easy to make! Thanks 😊
I am so glad you loved the biscuits! I hope you had a great holiday!
Best biscuits I’ve made in my life, hands down! Guests didn’t even know they were gluten free. We used your baking powder recipe (I never realized my Clancys had aluminum!) and Cup4Cup for the flour. The only deviation was we used 1 stick of butter (8 tbsp) instead of 5 tbsp. Phenomenal. I’ll be making these at least once a week!
I am so glad you loved this biscuit recipe, Jennifer. Thank you so much!
Fantastic recipe! Best GF biscuits I’ve had/made yet. Easy to make dairy free, too 🙂
I am so glad you loved the biscuits, Ellie 🙂
These look amazing! For the milk would you use Almond milk to make them dairy free?
If you use almond milk, be sure to use unsweetened.
Not sure what happened but they had a weird taste to them. I used the Bob Mill flour and they rose a bit. They were fluffy and soft. Just the flavor made them inedible even with gravy.
Hi Aricka. It sounds like you used regular baking powder instead of aluminum-free.
I thought so too, but it’s just arm & hammer which online says is aluminum free as well as the ingredients so I’m still stumped
Arm & Hammer is baking soda. My recipe calls for aluminum-free baking powder.
Bingo!!! That’s what it was!! Simple mistake!! But a silly one at that!! Powder vs soda!! Thanks for figuring out the mystery for us Sandy!!!
I am so glad you mentioned the name of what you used. That helped troubleshoot.
These look delicious but is it 804mg of sodium per biscuit? I’m hoping not. Thank you!
It is not correct. I think the recipe calculator used salted and not unsalted butter in the algorithm. I put these biscuits into My Fitness Pal app and it shows 902 mg sodium in 6 biscuits, so each biscuit, if you make 6 has 150.33 mg of sodium. I hope this helps.
Absolutely the best GF biscuit recipe I have ever made! Used Cup4Cup flour. Hand mixed the cold butter into the flour mixture before adding the milk. Turned out fluffy inside and the tops browned and slightly crispy just like a biscuit should be!
I am so glad you loved these, Sandra! Thank you so much for coming back to let everyone know.
Just made these for supper. Yay!!!! The very best gf biscuits I’ve had. Thank you so much for sharing with us. By the way I used GFJules flour. I just can’t get over how good they are!❤️
Jules has a great flour blend. I am so glad you loved these biscuits!
I tried that gluten free flour mix from Grocery Outlet too! Except I didn’t taste my pie crust and when I had a slice, I ran to tell others to not eat it. Haha.
I tried your Bisquick biscuit recipe this morning, turned out well and looking forward to trying Cup4Cup.
Yeah, that is definitely the worst gluten free flour ever. I wish Grocery Outlet didn’t carry it, so many probably buy it and hate what they bake.
Delicious! I almost cried! I haven’t had biscuits this good since my Celiac diagnosis! I used Cup 4 Cup flour cuz it’s my favorite and I always have it on hand! Such a fluffy texture and the taste was just like conventional biscuits! I did use Clabber Girl baking powder (it contains aluminum) and it did not have a metallic aftertaste. So this brand will do if you can’t find aluminum free baking powder! Thank you so much for this recipe, it will now be a staple in my house!
You made my day. I am so glad you loved these biscuits!!
Can you make dough & leave overnight before cutting & baking them?
Asking for upcoming holidays prep work.
Hi Stacie, this should be fine as long as you store the dough in the refrigerator in an airtight container so it doesn’t dry out.
I am curious if the salt measurement was supposed to be tsp not TBSP. Our biscuits were incredibly salty. Other than that they were great.
Hi Jasmine, I think perhaps you misread something. The Baking powder is tablespoons (TBSP) and the salt is listed as a teaspoon (tsp). I see nowhere in the recipe where I ever said a tablespoon of salt.
I made these using Cup4Cup and wow!! I grew up with my mom making buttermilk biscuits from scratch and we love them so very much. I have two kids who need to eat gluten free as well as myself and these biscuits didn’t disappoint! I asked them with Gram’s biscuits being a 10 how would they rate these, i got a 7.9, and an 8.5! 😜🥰
I am honored to hit an 8.5!! Thank you so much for sharing how much your family loved my biscuit recipe.
Super duper delicious!!! I used GF flour, almond milk and DF butter and it was still awesome. You’d never know I made those substitutions. I also used half brown/half regular sugar for the
Crumb topping. This will be made often!
Sorry, this review is for another recipe 🙂
No worries, what recipe was it supposed to go with?
I think you mentioned this comment was for a different recipe, which one?
Cup for cup is the best but I wish they had a dairy free version 🙁 Ughhhh.
Hi Liz, Cup4Cup does have two dairy-free blends, but they are made on shared equipment.
I’m going to try these tonight using Trader Joe’s gluten free 1:1 flour mix and will post how they turn out. Thanks for this recipe!
Someone asked about what to use instead of a pastry blender. Back in the olden days when schools still taught home economics, we learned to blend using two knives and I’ve used that method for over 40 years just fine. I found this on the web that explains what I’m talking about. https://www.ehow.com/how_12027109_cut-shortening-flour.html
I haven’t tested that flour so I am excited to hear how it goes. Please be sure to use aluminum-free baking powder!
These turned out quite well. I didn’t use as much milk as called for in the recipe but should have used more. The dough seemed just right and was easy to work with and roll out but the biscuits were a little dry. I used earth balance vegan and lactose free whole milk.
Overall a success in my book! Thanks for posting this recipe.
Hi Darcie, I am glad you enjoyed the recipe. Which gluten free flour did you use? Some are starchier than others and because of this, they may need a bit more liquid. Earth Balance works really well in this recipe.
I used the Trader Joes GF Flour. I think I just didn’t use enough of the milk so I will definitely make sure to do that next time.
That makes sense. Trader Joe’s blend is very starchy and would probably need more liquid.
I’m making these bisquits for the second time. This time I’m using bobs redmill 1to1 I added less salt though because the other batch I did were just too salty for me since I don’t eat salt often. Last time I used bobs redmill baking and bisquit mix.
Great recipe!
which type of cup4cup did you use? I tried Cup4cup Gluten Free Wholesome Flour Blend, 2 Lb and it was terrible – like a rock.
Hi Chris, I use their original in the blue bag. I have only used the wholesome blend in my yeast rolls recipe. I guess I won’t test the wholesome since you tried it. Can I ask, did you use aluminum-free baking powder? That is critical for this recipe.
Has anyone tried dropping these into chicken and Dumplings? I’m curious if it would works since I made biscuits for breakfast, I’d like to use the left over batter for dinner.
Hi Melanie. I use this in my gluten free chicken and dumplings recipe. Here is the link: https://www.fearlessdining.com/gluten-free-chicken-and-dumplings/
Taste amazing and so easy to make!
Thank you so much for coming back to let me know you loved my biscuit recipe!!
These biscuits were fantastic and so easy to make! I used Cup4Cup flour, almond milk, and a baking powder that contained aluminum, and they were still the best GF biscuits I’ve ever had. Family members who tried the biscuits said they’d never have known they were gluten-free if I hadn’t told them. I’ll be making these again and again.
I am so glad you enjoyed them, Rachel! I truly appreciate your coming back to leave a review!!
Making them today for my sweetie. Can’t wait for him to try them. TU so much for the recipe.
You are welcome!!
I would like to know what we can use instead of a pastry blender
Hi Sofia, You can use a food processor very lightly. You need chunks so I would only pulse a few seconds.
This recipe rocks and it’s so easy!! I used the cup 4 cup flour and added 6 tablespoons of butter instead of five, and used silk unsweetened cashew milk. Followed the mixing instructions, formed dough ball, and then used an ice cream scoop to drop the biscuits on the cookie sheet with parchment paper. Then I took a glass with the smooth bottom dipped it in some of the cashew milk and pressed down the biscuits to about 1 1/4 inches, Brushed the tops with more cashew milk. I baked the biscuits on the top rack of the oven for 14 minutes then I turned the oven off and moved them to the middle rack for one more minute because they were already brown and I wanted to make sure they were finished on the inside. No extra butter needed when eating. Great alone and marvelous with all fruit spreadable peach jam!!
I love that you were able to use cashew milk successfully. I often have readers who ask, so thank you! Have a great weekend.
Yes the cashew milk worked great! I have had many GF biscuits and these are by far the best!!
I’m currently waiting for them to come out of the oven. You said they’d be wet…so I poured them out and sheesh, that was entirely too wet. I’ve read other recipes with the King Arthur 1:1 that say you need to use more. I actually added an extra couple of tablespoons, but I think it needs maybe an extra 1/4c or 1/3 on top if gently spooning/leveling the flour. But so far, so good. I ended up just dropping them, so we’ll see how they come out!
Thank you for your time on these recipes. For us wheat-allergic people, it’s a godsend. There are so many things that I miss (I’m allergic to corn, wheat, and many others and my kiddo is allergic to soy). Thank you for doing the research! To note: I’m in Southern CA in a very climate controlled home with lots of air filtration, so I think it’s a measuring/flour issue. I’ll update once they’re out of the oven!
You are so welcome :-).
These are the BEST GF biscuits I’ve ever made!!! I’ve tried a few but they all had eggs and tasted eggs so I stopped looking for a recipe. I used extra creamy Planet Oat oat Milk since I was out of regular milk. I also slathered melted butter on them before baking them and they were delightfully light, fluffy, and crispy!!!
You made my day, thank you for coming back to let me know. Thanks for letting us know that Planet Oat milk worked well!
I want to try this recipe but ads keep covering part of the recipe.
Hi Carmel, I think I have that fixed. It looks like the ad company inserted another ad without my knowledge. Try it now.
Hi -I would love to try this yummy sounding biscuit recipe. But pretty much all the commercial blends have potato starch in them. I need to steer ckear of nightshades and also I like to try not to use the “gums”. I found a recipe for nightshade free flour blend which I have used in other recipes. But I was wondering if you had an idea of how much psyllium husk I would need to use in this recipe instead of the xanthan gum?
Hi Candace, I haven’t tested psyllium in this biscuit recipe. I did a quick search and you are right, almost every gluten free flour blend does have potato starch. You may need to test out blending gluten free flours like sorghum, brown rice, and tapioca starch mixed together.
Wow, just wow! I have always loved to bake but biscuits were always the one thing I could never get right. Then I had to go gluten free and so I’ve had learn how to bake gluten free, which has not been easy. Your recipe is the 3rd one I’ve tried. Not only was it it the easiest but it’s also the best! Thank you so much!
I am so glad you loved the biscuits. I have tons of amazing gluten free recipes, I can’t wait to hear what you try next.
These are amazing! I used Cup 4 Cup and Rumford baking powder – everyone raved over the taste and texture.
I am so glad you tried the recipe and loved the biscuits. Thank you so much Skipper!
My first try at GF biscuits! (My first scratch-made biscuits in about 50 yrs). I used the homemade aluminum free baking powder recipe & King Arthur 1:1.I think they turned out very well!
I am so glad you loved them Rhys :-).
I made these today and !!! they were really good. My husbands liked them too. I used King Arthur GF flour. They did turn out kind of dry. I am DF so I used vegan butter and unsweetened almond milk, would that. Are them drier? Is there anything I can change or do differently ?
Thank you.
Hi Dee, I am not sure if you used King Arthur gluten free blend or their measure for measure blend. I would recommend adding 1-2 tablespoons additional almond milk if you notice the dough needs it.
I’ve tried several gluten free biscuit recipes. This one is definitely the best. First recipe I’ve seen that suggests aluminum free baking powder. This makes a huge difference! Glad I tried these.
I am so excited you love these biscuits Cindy! They are by far the best…and the aluminum free baking powder makes a world of difference!
Mine turned out the same way. I used vegan butter and Oatly full fat oatmilk. Will try adding more milk next time.
I wonder if it is the oat milk?
You can also use the large side of a cheese grader to cut the cold butter.
Great idea Stella!!
Awesome idea! I used frozen unsalted!
Just wondering if these can be made with a milk alternative?
Hi Diane, I have made these with almond milk and they turned out great. I haven’t tested any other non-dairy milk yet.
Hi, I’m new to GF cooking/baking. I want to make your dumplings for chicken & dumplings. It looks like you use your biscuit recipe for the dumplings. It says you can make your own aluminum free baking powder by using 1 tsp. baking soda, 2 tsp. cream of Tartar, & 1 tsp of cornstarch. That totals 1 Tbsp. & 1 tsp. But the recipe calls for 2 Tbsp. So I’m confused. What am I missing?
The recipe for aluminum free baking powder is a generic one so you would need to adjust and make more. It was a recipe I found online, not specific for this recipe. I hope this helps.
Sandi, I baked your gluten free baking powder biscuits this evening. They are wonderful and so simple and quick to make and bake. Thank you so much, They taste wonderful!
I am so glad you enjoyed them. I know you had said you missed biscuits. They are also good with cheese mixed into the dough. :-).
Sandi, well, of course I messed up my comment! I should have used the name of the biscuit, you can change it if you want. I should have said I baked your recipe for The Best Flaky Gluten Free Biscuit this evening and it was so good! So quick to mix and bake and tasted so good! I will always use it now. Thank you!
Hi Sandi, you are spot on with the name of these biscuits. “The Best Flaky Gluten Free Biscuits “ recipe is for certain, everything I have missed in a GF biscuit (flaky, tender and tasty) and I am delighted to have found this one! I used Cup4Cup and was quite pleased with the results. My biscuits looked just like yours! The dough came together quite easily with my Danish Dough Whisk. Now I have a GF biscuit recipe that can be made in a pinch to go with chowders, soups, stews and our beloved sausage gravy! Thank you, thank you, thank you! ~ Lisa
You made my day coming back to tell me you loved them. Thank you Lisa!!
Hi Sandi,
Corn(starch) isn’t compatible with my body, but I’m interested in making my own baking powder. Would it still work without the cornstarch? or is there an alternative ingredient to the cornstarch? Thanks so much!!
Hi Heather, I would think potato starch would work. I haven’t tested it but they have the same consistency.
Over the last 6 years, I have tried numerous GF biscuit recipes. Can’t stand the ones with eggs or ones with sugar. So this morning I tried your original recipe but did cut ingredients in half. Didn’t like the smell of baking powder. (plus, my electricity went off for about 5 minutes). So, I made a second batch except that I used your recipe for homemade baking powder. The dough was light and fluffy, totally unlike all the other recipes. The only complaint I have was, the biscuits tasted a little salty. So, I’m going to cut back on salt and keep this recipe. Think I’ve found a Keeper! thanks so much !
I am so glad you enjoyed them, Linda. I suspect the baking powder smell is if you used one with aluminum. The homemade one is so much better so I am glad you used it.
These look and sound delicious! I can’t wait to make them. Thank you!!! Quick question for you…which Bobs 1:1 did you use? The 1:1 Baking blend in the blue bag or the other one with garbanzo bean flour?
Hi Amy, I used the Bob’s 1 to 1 in the light blue bag :-).
I made these this morning. Took a little longer to cook completely. They were light & fluffy, but not right on point. Not sure if it was my bajing powder or using 2% milk was the right choice to use, but that’s what we drink. I did use Bob Mills 1 to 1 light blue bag. Any thoughts or suggestions?
Hi Stacie, in looking at the photo of the ingredients, it is because you used a baking powder with aluminum. I recommend using an aluminum-free brand or make your own DIY gluten free baking powder by mixing 1 teaspoon baking soda, 2 teaspoons cream of tartar, and 1 teaspoon cornstarch.
My first time making biscuits. These are delicious. I used Cup 4Cup. I will say my biscuits didn’t rise like yours. I think I pressed the dough too thin because I got 11 biscuits out of the recipe. Next time I’ll leave them thicker. Thank you.
Hi April, It isn’t a lot of flour for 11 so I think you are right to make them thicker next time.