These soft and flaky gluten-free biscuits are based on side-by-side tests with 12 different gluten-free flour blends. I share exactly how each one performed, plus dairy-free and vegan tweaks that actually work. Whether you’re new to gluten-free baking or you just want the tallest, most reliable biscuits, this recipe has you covered.
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This gluten-free biscuit recipe is based on my side-by-side baking test of 12 gluten-free flour blends, with clear adjustments for each one. I also include tips for making the recipe dairy-free or vegan, along with reader-tested options, step-by-step guidance, a video to walk you through making the biscuits, and troubleshooting advice to help you bake with confidence.
❤️ 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!
These biscuits are the perfect topper for my Gluten-Free Chicken Pot Pie recipe! I have a lot of incredible gluten-free biscuit recipes, including sweet and savory!
Allergen Information:
- These homemade biscuits are gluten-free, egg-free, nut-free, soy-free, and oat-free.
- It is easy to make these gluten-free biscuits vegan, which several of my readers and I tested using dairy-free butter and milk.
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 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 rise 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. 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 for more details and tips.
- 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 use both Rumford 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 gluten-free biscuits, I quickly realized how different each flour blend behaves. Some absorb more liquid, some make the dough sticky, and some surprise you with a perfect rise on the first try. That’s why I tested 12 flour blends, and why I keep updating this post with more reader-tested results.
If your dough feels off, don’t panic. Too sticky? Sprinkle on a bit more flour. 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 into the dough.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your dough is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Your dough should look similar in consistency to my photo. 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 wax paper or 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 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.
Spread this Kumquat Honey Butter over warm biscuits for a citrusy flavor.
Storage and Freezing Tips:
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 the best fats are European butter. 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 small tweaks.
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 Set:
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 From My Kitchen:
- 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
Equipment
Method
- 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.
Nutrition
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.
Nutritional 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.
Tried this recipe?
Let us know how it was!
Gluten-Free Related Reading:
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.