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!
This has been a fun project for my whole Fearless Dining family and me. 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!
For fun, I baked a separate batch 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 interested in using their air fryer.
I have a few incredible gluten free biscuit recipes to try, including sweet and savory ones!
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 6/23/01 – 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 for my biscuit recipe!
UPDATE ½/23 – I tested this flour with Pamela’s All Purpose GF Flour. The biscuits turned out well! I would definitely recommend using this flour to anyone who has this blend. I found the blend at my local grocery store.
UPDATE ⅕/23 – 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!”
UPDATE 1/19/23 – I tested this recipe with my DIY Gluten Free All Purpose Gum Free Flour Blend, and it worked really well!
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. Each dough was pressed down to 1 ½ inches high for all 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 was 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. 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. If you love to bake, be sure to check out all of my best Gluten Free Baking Tips!
Gluten Free Flour Blend Notes:
Most of the gluten free flours behaved similarly 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 a little more than others when baking. I didn’t add more flour but used about two teaspoons of flour sprinkled on the top to press the dough down enough to use the biscuit cutter.
- Better Batter Artisinal Gum Free – I had to add two 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.
- Pamela’s GF All Purpose Flour – Another winner! NOTE: you need ¼ additional cup of milk using this brand.
- You can also make this recipe easily with Gluten Free Bisquick. Check out this Gluten Free Bisquick Biscuits recipe.
- I tested this recipe with my DIY Gluten Free All Purpose Flour Blend. The biscuits turned out really well. This makes a great gluten free biscuits recipe without xanthan gum for those who are gum-free. You need 1 TBSP of additional milk if you use my flour blend.
Are you ready to make some gluten free biscuits? I also have an incredible Gluten free Pumpkin Biscuits recipe you need to try!!
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 two 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.
- 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 one teaspoon of lemon juice to your milk.
For something different, check out my Gluten Free Cornmeal Biscuits recipe!
I highly recommend getting the biscuit cutters that I have. You can make several different sized gluten free biscuits or scones. This set also comes with a pastry blender to cut the cold butter into the flour mixture. This will help you get all of those flaky layers!
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 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 in 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. You can use a large ice cream scoop or
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
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 and then transferred to another tray while the next set cooled.
Variations:
This gluten-free biscuit recipe has many delicious ways to vary the flavor. Here are a few of my favorites:
- Add minced garlic and add one 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.
If you are looking for a fun twist on this recipe, check out my flaky Gluten Free Cinnamon Sugar Biscuits! My gluten-free biscuits rise so well that I used the recipe as a foundation for my popular Gluten Free Bread Without Yeast.
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
I like to use butter for baking biscuits. You can use shortening, but I find the best fat is a European butter like Plugra.
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:
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.
Air Fryer Baking Instructions
- Follow the above steps up to brushing the tops of the biscuits with milk.
- Preheat the air fryer to 400º F.
- Cook the biscuits for 8-12 minutes. The cooking time will vary depending on the size and thickness of your biscuits.
Notes
- In my test, I tested the following gluten free flour blends: Cup4Cup, Better Batter Artisinal Gum Free Blend, King Arthur Measure for Measure, Pamela’s GF All Purpose Flour, 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!)
- NOTE: With Pamela’s blend, you need an additional ¼ cup of milk
- If your blend doesn’t contain xanthan gum or psyllium husk as a binder, you need to add 1 tsp of 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.
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, you may need to adjust your moisture levels in your baked goods.
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.
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.