If you love biscuits, you will want to try my newest gluten-free biscuit recipe. I tested 12 different gluten-free flour blends, and my readers have tested even more!! I share all of the results with you so that you can make the most delicious biscuits any time! I also include well-tested dairy-free and vegan gluten free biscuit options!
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Testing multiple gluten-free flour blends has been a fun project for my whole Fearless Dining family and me. I love to create homemade gluten free biscuit flavors, and they eat and rate how they taste. To date, I have tested 13 flour blends, not including the blends many readers have tested. Some flour blends needed some tweaking with the moisture ratio, but every biscuit tasted delicious except one.
Directions to bake them in your air fryer: If you want to cook these in the air fryer, here is my recipe for Gluten Free Air Fryer Biscuits.
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!
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 my readers and I tested using dairy-free butter and milk. Note, if you make this vegan / dairy-free, do not use the Cup4Cup flour blend because it contains milk.
I have a lot of incredible gluten free biscuit recipes, including sweet and savory ones!
Watch Me Make This Recipe!
I created a video of me making this video. Click here to watch Gluten-Free Biscuit Tutorial on YouTube! (The video is also on the recipe card below). This is a longer video, about 10 minutes, because I make and talk you through the whole recipe. If you like watching me make my recipes, subscribe to my YouTube channel because I plan to add a lot more videos!
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.
👀 Sandi Says: I felt it was important to use the same recipe for every flour blend so I could measure the results easily. I do include tips for success for each flour blend below.
I used these guidelines to maintain consistency through each flour test:
- The same recipe for each flour blend.
- 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 was rolled to 1 1/2 inches high for all the biscuits so I could compare the rise.
My Tested Flour Blends:
- Better Batter Artisinal Gum Free Blend
- King Arthur Measure for Measure
- Cup4Cup
- Bob’s Red Mill 1 to 1 Gluten Free Blend
- Just About Food Gluten Free Whole Grain Flour
- Pillsbury Gluten Free Flour Blend
- Pamela’s All Purpose GF Flour
- My homemade DIY Gluten Free All Purpose Gum Free Flour Blend
- Namaste
- Gluten Free Bisquick
- Target Good and Gather
- Arrowhead Mills 1:1 Organic Flour Blend
Reader Tested Flour Blends:
Readers also got into this test and sent me the blends they have used successfully. I love it when my readers send me the blends they try because it benefits everyone reading the recipe.
- 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 GF
- Mannis
- Life Smart All Purpose Flour Blend
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. I made some plain and some with Violife shredded cheese.”
Laura, blog comment
The Results:
If you have been wondering what the BEST gluten free flour blend for making biscuits is, I have the answer! Of all the gluten-free flour blends I tested, Cup4Cup Gluten-Free Flour (the OLD Formulation was the best in this biscuit recipe.) Please note this blend contains dried milk powder and is not dairy-free!
👀 Sandi Says: Unfortunately, Cup4Cup changed its flour blend formulation to eliminate the dried milk powder, and it doesn’t behave as the old formulation. I loved the old formulation, and it will take some tweaking to get the new blend to work as well as the original formulation.
A note about the worst blend: 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 that it left such a bad taste in the biscuits I tossed the bag and biscuits. Don’t buy it if you see this blend.
Here is a photo of the tops of the biscuits in my original test of four gluten-free flour blends.
Gluten Free Flour Blend Test Notes:
Most gluten-free flours behave similarly when mixed with 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. I recommend letting the dough sit for 15-20 minutes in the refrigerator. This will allow the rice flour to soften.
- Cup4Cup – See the notes above. Cup4Cup changed the recipe of their gluten free flour blend.
- Pillsbury Gluten Free Flour Blend – This flour performed really well without any additional modifications.
- Target Good & Gather Gluten Free Blend – The biscuits tasted great, but they are a little more crumbly than other gluten free blends used. I would recommend adding 2 TBSP additional milk.
- Just About Food Whole Grain Gluten Free Blend – I had to add almost 1/2 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 an additional 1/4 cup of milk using this brand.
- Gluten Free Bisquick – Check out this Gluten Free Bisquick Biscuit recipe. This blend is very rice-heavy, which means baked goods can turn out very gritty. Put the biscuit dough in the refrigerator for 20 minutes so that the rice flour can soften.
- I tested this recipe with my DIY Gluten Free All Purpose Flour Blend. The biscuits turned out really well. This blend was great in this gluten free biscuit recipe without xanthan gum for those who are gum-free. You need 1 TBSP of additional milk if you use my flour blend.
- Namaste – This blend surprised me. It rose very well. I added 1 TBSP of additional milk.
- Arrowhead Mills 1:1 – This blend needed 1 1/2 TBSP of additional milk.
Are you ready to make some gluten free biscuits? If you love baking, I also have an incredible Gluten free Pumpkin Biscuits recipe you need to try!!
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 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.
For something different, check out my Gluten Free Cornmeal Biscuits recipe!
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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.
Step-By-Step Photos and 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.
EASY TIP: If you do not own a pastry blender, you can freeze the butter and use a large cheese grater to grate the frozen butter into the dry ingredients. If you do this, it is helpful to scoop up flour from the bowl and toss it onto the frozen butter shreds. This prevents the shreds from clumping and sticking together!
Step 2: Your flour mix will look like it has crumbs, like in this photo.
Step 3: Add the milk and mix into 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 wetter, add more flour, and if your dough is 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: (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 to bake in the oven. Brush the top of each biscuit with milk. This will help your biscuits get that nice golden color.
Step 7: Bake the biscuits 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.
Try some of these flavor 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 many herbs in your kitchen window for baking and cooking.
- Sweeten things up with brown sugar and cinnamon swirled into the batter. I did that for this Gluten Free Cinnamon Sugar Biscuits recipe.
My gluten-free biscuits rise so well that I used this recipe as a foundation for my popular Gluten Free Bread Without Yeast.
Frequently Asked Questions:
You can easily make this vegan by using vegan butter and dairy-free milk. Several readers have made these biscuits vegan using brands like Country Crock, Violife, and Smart Balance. They have also used almond milk and rice milk. I have had success with Oatly Oat Milk as well.
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. This recipe uses one cup of milk. To make one cup of buttermilk, add one tablespoon of lemon juice to the milk. Let it sit for 5-10 minutes before using it.
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 drop the dough onto a cookie sheet.
I like to use butter for baking biscuits. You can use shortening, but I find the best fats are European butter. One reader uses Crisco and said it works very well.
These biscuits will keep fresh for up to 3 days, but they don’t stay as fluffy as the first day. I advise freezing the extras and then reheating them in a microwave oven.
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
Gluten-Free Related Reading:
More Gluten Free Bread Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
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 unsalted butter COLD
- 1 cup milk * see note
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Instructions
- Add 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. 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!
- *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 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 1/2 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.
Video
Notes
- In my test, I tested the following gluten free flour blends: Cup4Cup, Better Batter Artisinal Gum Free Blend, Namaste, Target Good and Gather, Bisquick, 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!) My DIY gum-free gluten-free flour blend also works well. Readers have tested Sunset Divided, Mannis, Jules GF, and Life Start GF Blend. Please read the post for some tips for each blend. Some needed additional liquid.
- Unfortunately, Cup4Cup changed its flour blend formulation to eliminate the dried milk powder, and it doesn’t behave as the old formulation. I loved the old formulation, and it will take some tweaking to get the new blend to work as well as the original formulation.
- If your blend doesn’t contain xanthan gum or psyllium husk as a binder, 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.
- To make this dairy-free, use non-flavored/sweetened dairy-free milk and vegan butter. Several readers have tested multiple dairy-free brands with great success.
- Each brand of flour blend performed a little different. 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.
- 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.
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!