Gluten Free Biscuits Recipe

Sharon L. | What the Fork Food Blog Updated

Gluten Free Biscuits are so much better than a boxed version. Incredibly light and tasty.

My mom has always made the best biscuits ever. They’re flaky, they’ve got a little bit of crunch to the bottom and they taste amazing. No, they’re not southern biscuits. We’re New Englanders so you won’t find a southern biscuit here. But these do not disappoint.

However, when my mom went gluten-free a few years ago, she stopped making these biscuits. Basically, she was punishing us.

Gluten Free Biscuits Photo

Just kidding. She really did stop making them, just not to punish us. I'm just a tad bit dramatic...

These days, she’ll occasionally make her regular version of them for us gluten-eaters and she uses a gluten free box mix to make biscuits for herself and my husband. But, since Adam missed mom mom's regular biscuits so much, I’ve started using her recipe to make them gluten-free.

Gluten Free Biscuits Picture

One of the keys to good gluten free biscuits is properly measuring the flour. I know technically, I should be weighing the flour but I don't actually have a digital kitchen scale so I use measuring cups. Plus, based on my reader survey, you guys all seem to be using many different flour mixes so giving a measurement by weight would be pointless unless you used my exact flour blend (see below for the one I use).

Gluten Free Biscuits Image

Before measuring my flour for any recipe, I give the flour a quick stir. Then I spoon the flour into the measuring cup and level it off with a straight edge, like the back of a knife or the handle of the spoon I used for scooping. That way, I'm not using too much flour. USING TOO MUCH FLOUR WILL MAKE THESE BISCUITS DENSE.

Gluten Free Biscuits Pic

I must say, I’ve had the best results with these gluten free biscuits when I use my Brown Rice Gluten Free All Purpose Flour Blend. I've tried them with white rice flour blends and they're not nearly as good. The white rice flour is heavier than brown rice flour and it makes the biscuits a bit heavier and more dense, even if you measure the flour properly.

Another key to getting that beautiful flaky separation in these biscuits is chilling the dough after you cut them. Once I cut out all the biscuits, I place them on the baking sheet and put the whole sheet in the oven for 30 minutes before baking. I've added that to the notes in the recipe as this is a new and improved step!

File 1 Gluten Free Biscuits

These gluten free biscuits are great as a bread product with dinner but I have an equal amount of love for them for breakfast. I love warming them up with a bit of butter and some honey or jam. De-licious. They also freeze really well so if you’ve got extras, stick in the freezer and then reheat them by wrapping them in aluminum foil and heating them in the oven.

Craving gluten free biscuits and gravy? Try it with these! I've also got a great sausage recipe that would be great to make a gluten free biscuit sandwich with!

File 2 Gluten Free Biscuits

So you guys can get rid of your boxed gluten-free biscuit mixes now (ahem… mom…) and give this recipe a try. It’s easy and the results are great! For a gluten free drop biscuit recipe, check out my Gluten Free Strawberry Shortcake — I use this base recipe and add a bit more milk. They're just as fantastic! Enjoy!

Gluten Free Biscuits Recipe

    8 Servings

Ingredients

  • 2 cups All-Purpose Gluten Free Flour
  • 1 teaspoon Xanthan Gum
  • 1 teaspoon Fine Sea Salt
  • 2 1/2 teaspoons Baking Powder
  • 6 tablespoons Butter, Cubed and cold
  • 3/4 cup Milk

Directions

  1. Preheat the oven to 425°F.
  2. In a large bowl, whisk together the flour, xanthan gum, salt and baking powder. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.
  3. Stir in the milk until incorporated. You may need an additional 1-2 tablespoons of milk to insure all the flour is moistened. Form the dough into a ball and knead about 10 times in the bowl.
  4. Roll the dough out on a floured board to desired thickness (biscuits will not rise much while baking). I roll the dough to about 1 ½ - 2 inches thick. Use a 2 inch biscuit cutter to cut the biscuits. Gently re-roll dough as needed.
  5. Place biscuits on an ungreased baking sheet and refrigerate for 30 minutes (uncovered) before baking. You can also make the dough a few hours ahead of time and leave refrigerated until ready to bake.
  6. After 30 minutes chilling, bake 12-15 minutes or until done (cooking time will depend on thickness of the biscuit). Serve warm.
  7. Store leftovers in an air-tight container or bag overnight or freeze.

Notes

Sharon L.

About Sharon

Sharon is our latest gluten free fanatic. We love her easy approach to gluten free recipes that are versatile enough to be gluten-full too. Try one, you'll see what we mean. Find her at What the Fork Food Blog every day.