These fluffy, soft gluten-free biscuits are super easy to make. You don’t need a food processor or pastry cutter—just one bowl and a spoon. They bake up golden, tender, and perfect every time.
Even those who aren’t gluten-free love these biscuits. They’re great for breakfast sandwiches, with soup, or used in recipes like monkey bread or strawberry shortcake.
Ingredients
- 1 cup high-quality gluten-free flour (we suggest using Cup4Cup)
- ½ tablespoon gluten-free baking powder
- ½ teaspoon salt
- ¾ cup whipping cream (use ⅔ cup if using King Arthur gluten-free flour)
Instructions
- Preheat your oven to 450°F (230°C).
- In a small bowl, mix together the gluten-free flour, baking powder, and salt.
- Slowly pour in the cream while stirring with a spoon. The dough should be sticky.
- Sprinkle about 1 tablespoon of gluten-free flour on your counter. Place the dough on top and lightly coat it with the flour. Don’t mix the flour in—just coat the outside.
- Press the dough down gently until it’s about ½ inch thick. Fold it in half, then fold it again.
- Use a rolling pin to gently roll it out to a bit more than 1 inch thick.
- Use a biscuit cutter to cut out your biscuits and place them on a baking sheet.
- Lightly brush the tops with a bit of leftover cream (you can use a pastry brush or just a spoon).
- Bake for 8–12 minutes (usually 10 minutes is perfect) until the tops are golden brown and the centers are cooked through.
- Take out of the oven and enjoy!
Tips & Tricks
- This recipe only makes about 3–4 biscuits. Double the ingredients if you need more!
- To measure flour right: Stir it first, scoop it into your cup without packing it, and level off the top with a knife.
- Want dairy-free biscuits? Use ⅔ cup coconut cream and a dairy-free gluten-free flour. Better Batter works best.
- For coconut cream: Place a can of coconut milk in the fridge overnight. Scoop the solid cream from the top and warm it just until liquid.
- Flour comparisons:
- Cup4Cup gives the best results.
- Better Batter is a great second choice.
- King Arthur works okay, but add ¼ tsp xanthan gum and use ⅔ cup cream.
- Bob’s Red Mill 1:1 is hit-or-miss.
- Grandpa’s Kitchen is not recommended for this recipe.
Notes
- The dough should be wet and sticky—this is normal. Gluten-free dough absorbs more moisture.
- These biscuits are best served fresh, but you can store extras in a sealed container for 1 day or freeze for later.
- You can use this biscuit dough for drop biscuits too! Just scoop onto a tray with a spoon or cookie scoop and bake.
How to Serve
- With sausage gravy for breakfast
- Alongside soups or creamy chicken dishes
- With a touch of sugar for sweet biscuit recipes (like strawberry shortcake or cinnamon rolls)
How to Store
- Store at room temperature for up to 24 hours, wrapped in plastic or in a container.
- For longer storage, place in a freezer bag and freeze.
Optional: Make Gluten-Free Drop Biscuits
Don’t want to roll and cut the dough? Just scoop spoonfuls of dough onto a baking sheet. Bake as usual.
FAQ
Q: Is the dough supposed to be sticky?
Yes! It helps the biscuits stay light and fluffy. Don’t add more flour—just coat the dough gently on the outside before shaping.
Easy Gluten-Free Biscuits (Dairy-Free Option Included)
Fluffy, tender, and super easy gluten-free biscuits made with only 4 ingredients! Perfect for breakfast or as a side with dinner. A dairy-free version is also included.
Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 8–12 minutes
Servings: 3–4 biscuits (double for more!)
Ingredients
- 1 cup gluten-free flour (best: Cup4Cup)
- ½ tablespoon gluten-free baking powder
- ½ teaspoon salt
- ¾ cup whipping cream (or ⅔ cup for King Arthur blend)
Instructions
- Preheat oven to 450°F.
- In a bowl, mix flour, baking powder, and salt.
- Add cream and stir until sticky dough forms.
- Lightly coat dough in flour. Fold and gently roll to 1 inch thick.
- Cut out biscuits and place on baking sheet.
- Brush tops with leftover cream.
- Bake 8–12 minutes until golden brown.
- Remove from oven and enjoy warm.
Tips & Tricks
- Dough should be sticky—don’t overmix or add extra flour.
- To make dairy-free, use ⅔ cup coconut cream and Better Batter flour.
- Want more? Double the recipe!
