If you love biscuits, you will want to try my newest gluten free biscuits recipe. I tested five different gluten free flour blends and I am sharing the results so you can make the most delicious biscuits any time! I also include a vegan gluten free biscuit option!
Jump to:
This has been a fun project for me and my whole Fearless Dining family. I made five sets of biscuits with five different gluten free flour blends. Every biscuit tasted delicious except one.
If you love biscuits as much as we do, you will want to try these Gluten Free Cheese Biscuits too! This biscuit recipe is also great as a topper for my Gluten Free Chicken Pot Pie recipe!
Just for fun, I did a separate batch baked in my air fryer. I did not count this air fried biscuits batch in my gluten free flour test. I include air fryer instructions in the recipe card for those who are interested in using their air fryer.
The test parameters:
To test what would be the best gluten free flour blend to use for making biscuits, I used the popular, New York Times All-Purpose Biscuit recipe.
I tested these gluten free flour blends: Better Batter Artisinal Gum Free Blend, King Arthur Measure for Measure, Cup4Cup, Bob's Red Mill 1 to 1 Gluten Free Blend, and Just About Food Gluten Free Whole Grain Flour.
*UPDATE, I have now tested this recipe with Pillsbury Gluten Free Flour Blend. It was on sale at our local Grocery Outlet for $2.99 a bag so I picked up a bag to experiment with. This gluten free flour blend was also excellent to use with my biscuit recipe!
I used these guidelines to maintain consistency through each flour test:
- The same recipe for each.
- I used the same cookie sheet lined with clean parchment paper for each test, and the same size biscuit cutter for each biscuit. The dough for each was pressed down to 1 ½ inches high for all of the biscuits.
The results:
If you have been wondering what is the best gluten free flour blend for biscuits, I have the answer for you! Of the gluten free flour blends I tested, Cup4Cup gluten free flour turned out the best in this biscuit recipe. Every brand performed well and they all had nice flaky layers, but none rose as high or tasted as light and fluffy as the Cup4Cup flour blend.
Pillsbury Gluten Free Flour Blend also worked really well and puffed up nicely.
I found Just About Food Gluten Free Whole Grain Flour for about $5 a bag at our local Grocery Outlet store. I figured it was worth trying because the blend was whole grain and healthier than many starchy mixes. This brand of gluten free flour was so bad and left such a bad taste in the biscuits, I tossed the bag and biscuits. Don't buy it if you see this one.
Here is a photo of all of the tops of the biscuits.
Gluten free flour blend notes:
Most of the gluten free flours behaved in a similar way when mixed with the other ingredients. I did not measure the flour amount by weight as each blend needed tweaking Here are a few things that stood out:
- King Arthur Measure for Measure - The gluten free biscuit dough was wetter than the other flour blends. It didn't affect the amount of rise but the dough spread out a little more than others when baking. I didn't add additional flour but I did use about 2 teaspoons of flour sprinkled on the top so I could press the dough down enough to use the biscuit cutter.
- Better Batter Artisinal Gum Free - I had to add 2 tablespoons of additional milk so the biscuit dough wasn't too stiff.
- Bob's Red Mill 1 to 1 Gluten Free Blend - I felt the dough was workable without additional flour or milk.
- Cup4Cup - The biscuit dough this flour made was fine without adding any extra flour or milk.
- Pillsbury Gluten Free Flour Blend - This flour performed really well.
- Target Good & Gather Gluten Free Blend - The biscuits tasted great, but they are a little more crumbly than other gluten free blends used.
- Just About Food Whole Grain Gluten Free Blend - I had to add almost ½ cup additional flour because the biscuit dough was so wet with just 1 cup of milk. Again, this flour was terrible and I don't recommend using it.
You can also make this recipe easily with Gluten Free Bisquick. Check out this Gluten Free Bisquick Biscuits recipe.
Are you ready to make some gluten free biscuits?
Ingredient notes:
- Gluten free flour - Use one that I tested listed above, or use another. Just make sure it contains xanthan gum. If not you will need to add a teaspoon to your mix.
- Baking powder - This recipe calls for 2 tablespoons of 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. You can also make your own DIY gluten free baking powder by mixing 1 teaspoon baking soda, 2 teaspoons cream of tartar, and 1 teaspoon cornstarch.
- Butter - Use regular butter or vegan butter. Just make sure the vegan butter is very cold if you use it.
- Milk - I like to use 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. If you want to use buttermilk, add 1 teaspoon lemon juice to your milk.
Recipe step by step directions:
Step 1: Add your dry ingredients to a bowl and whisk the ingredients to blend them. Add the 5 TBSP of cold butter.
Use a pastry blender to cut in the butter into the flour. Many wonder if they can use a food processor to cut the butter in. I find a food processor overmixes the butter in and you lose some of the flaky layers.
Step 2: Your flour mix will look like it has crumbs like this photo.
Step 3: Add the milk and mix.
Step 4: Your dough should look similar in consistency to this.
Step 5: Put the dough on wax paper. 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 to 1 ½ 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.
Step 6: (*Note, this photo is from a test batch I made in the air fryer. You will put your biscuits onto 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.
Step 7: Bake at 425º F for 15 minutes.
Step 8: Here are the test batches. I baked one at a time so each cooled on the wire rack then was transferred to another tray while the next set cooled.
Variations:
There are so many delicious ways to vary the flavor in this gluten free biscuits recipe. Here are a few of my favorites:
- Add minced garlic and add 1 extra tablespoon of butter.
- Top the biscuits with honey
- Use some herbs like rosemary or thyme. You can grow a lot of herbs in your kitchen window for baking and cooking.
- Sweeten things up with brown sugar and cinnamon swirled into the batter.
Check out my fun Gluten Free Biscuits Web Story too!
Tips and Recipe FAQ:
You can easily make this vegan by using vegan butter and dairy-free milk.
You will know the biscuits are done baking when they have a light golden color on top.
You can definitely make these as gluten free drop-style biscuits. Use a large cookie scoop to scoop the dough and drop it onto a cookie sheet.
I like to use butter for baking biscuits. You can use shortening, but I find the very best fat is a European butter like Plugra is best.
These biscuits will keep fresh for up to 3 days. I advise freezing the extras and then reheating in a microwave oven,
More gluten free bread recipes:
- Gluten Free Dinner Rolls
- Easy Gluten Bagels
- Gluten Free Breadsticks
- Gluten Free Bread Machine Bread
- Yummy Gluten Free Garlic Knots
Tools:
Recipe
The Best Gluten Free Biscuits
Ingredients
- 2 cups gluten free flour blend * see note
- 2 tablespoons aluminum free baking powder * see note
- 1 teaspoon salt
- 5 tablespoons butter COLD
- 1 cup milk * see note
Instructions
- Add your dry ingredients to a bowl and whisk the ingredients to blend them. Add the 5 TBSP of cold butter.
- Use a pastry blender to cut in the butter into the flour. Many wonder if they can use a food processor to cut the butter in. I find a food processor overmixes the butter in and you lose some of the flaky layers. Cutting in the cold butter is what helps make the flaky layers!
- Add the milk and mix into a nice dough ball. It should be wet, but workable.
- Preheat your oven to 425º F.
- Put the dough on wax paper. Depending on the gluten free flour blend you used, you may want to dust the wax paper with a tiny bit of gluten free flour. It depends on which gluten free flour blend you use. Press to 1 ½ inch thickness. (Dust the top of the biscuit dough with a small amount of gluten fre flour as needed.
- 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.
- 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.
Notes
- In my test, I tested the following gluten free flour blends: Cup4Cup, Better Batter Artisinal Gum Free Blend, King Arthur Measure for Measure, Bob's Red Mill 1 to 1 Gluten Free Blend, Pillsbury Gluten Free Flour Blend, and Just About Food Gluten Free Whole Grain Flour (DON'T use this one whole grain blend, it was horrible!)
- If your blend doesn't contain xanthan gum or psyllium husk as a binder, you need to add 1 tsp xanthan gum.
- You need to use VERY cold butter.
- This recipe calls for 2 TBSP of 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. You can also make your own DIY gluten free baking powder by mixing 1 teaspoon baking soda, 2 teaspoons cream of tartar, and 1 teaspoon cornstarch.
- If you want to make this dairy-free, use non-flavored/sweetened dairy-free milk and vegan butter.
- Each brand is a little different. Better Batter I needed to add 2 TBSP of milk to the biscuit batter.
- If you prefer to use buttermilk, you can, or add 1 TBSP of lemon juice to your milk.
- These biscuits will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
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.
If you love the recipes you are finding on my blog, I would love for you to sign up for my newsletter (and get my free gluten free lemon desserts e-cookbook!)
Rachel
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.
Sandi Gaertner
I am so glad you enjoyed them, Rachel! I truly appreciate your coming back to leave a review!!
Susan Reid
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!!
Sandi Gaertner
I love that you were able to use cashew milk successfully. I often have readers who ask, so thank you! Have a great weekend.
Susan Reid
Yes the cashew milk worked great! I have had many GF biscuits and these are by far the best!!