How to Make Fluffy Gluten-Free Biscuits

I used Better Batter Gluten-Free Flour Mix to develop this recipe. For best results, use this flour mix.

If your flour mix doesn't contain xanthan gum, add 1/2 teaspoon per cup of flour.

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Chilling time: 30 minutes
  • Yield: 10 (2 1/2-inch) biscuits

Ingredients

  • 3 cups all-purpose gluten-free flour with xanthan gum (see Recipe Note)
  • 2 1/2 teaspoons baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 8 tablespoons very cold butter, cut into small pieces, plus more to grease the pan
  • 1 1/2 cups sour cream
  • 2 tablespoons heavy cream, plus extra to brush the tops

Special equipment:

Method

1 Whisk flour, baking powder, sugar, and salt together.

2 Work the butter into the flour mixture: Scatter the butter over the top of the dry ingredients. Using only your fingers, work the butter into the flour using a snapping motion (like snapping your fingers).

Try to work quickly and don’t be afraid to leave some larger chunks of butter (up to the size of a hazelnut) in the mix. When the mixture looks like gravel, you’re ready for the next steps.

Gluten-Free Biscuits

3 Add the sour cream and heavy cream: Add the sour cream to the flour mixture and sprinkle the heavy cream over top. Using only a fork, mix the liquids into the flour. The dough will look ragged and shaggy, but it will come together.

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4 Fold and shape the dough: Turn the dough out onto a lightly floured surface, and use cold hands to gently knead the dough a few times until it comes together in a rough ball shape.

Use a floured rolling pin to roll the dough out into a thick rectangle. Fold it into thirds, like folding a letter. Turn the dough one quarter and roll it out again. Fold it once more into thirds.

Gluten-Free Biscuits

5 Wrap the dough tightly in plastic and refrigerate for 30 minutes.

6 While dough is resting, preheat oven to 400F and generously grease a 9-inch cast iron skillet with butter.

7 Cut out the biscuits: Unwrap the dough and roll out into a rectangle roughly 1 inch thick. Using a well-floured 2- to 3-inch biscuit cutter, cut out as many biscuits as possible. Push straight down to cut your biscuits. Twisting the cutter impedes the rise. (If you don’t have a biscuit cutter, you can use a sturdy glass, or use a knife to cut square biscuits).

Once you’ve cut as many biscuits as you can, gather the scraps together, roll them out again, and cut more biscuits.

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8 Bake the biscuits: Transfer the biscuits in the greased skillet and brush the tops with a little cream. The biscuits should be fairly tightly packed together with just a little space in between. It's fine if the biscuits touch.

Bake for 22 to 26 minutes until the biscuits are puffed and the tops are golden brown.

These biscuits are best enjoyed hot and fresh from the oven. Leftover biscuits will keep well for up to three days and can be reheated in the microwave or toaster.

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Comments

  • Barb

    I made this recipe with my own flour mixture which I make in bulk for baking which consists of 6 cups of rice flour, 2 cups of potato starch & 1 cup of tapioca starch. I used 3 cups of this mixture as recommended by the recipe & added 1 1/2 teaspoons of xanthum gum. Otherwise I followed the ingredient reccommendations exactly. However, I used room temperature butter & did not refrigerate the dough. After thoroughly mixed, I hand patted out the biscuits and put them on the butter greased cookie sheet & instead of cream, I brushed the tops with melted butter & baked for 25 minutes in my toaster oven. I have used the recipe 4 times so far & each time they have come out delicious! Thanks for this wonderful recipe! Before this everthing I tried baking when making buiscuits was an utter flop! Have had to follow a GF diet for several years now & baking items and finding good recipes has always been a challenge!! Thanks Again!!

    xxxxxyyyyy

  • Mrs T

    Going gluten free is still new to me. So far baking has been disappointing. These biscuits are a real treat. I will be making them again. I would like to see the nutritional values tor this recipe, as well.

    xxxxxyyyyy

  • lindsay parker

    they turned out fabulous! followed the recipe to a T, even the flour recommendation and they were so good! thank you so much.

    xxxxxyyyyy

  • Beth

    Not sure what I’m doing wrong but made these a 2nd time tonight and still awful! Followed the directions to a T. They take way longer than 26 min to bake, still not cooked in middle. So I flipped them over as the tops still white but bottoms brown. They don’t puff up, they will doughie inside after baking close to 45 min. Threw them out :( I was disappointed after 2 times trying these.

    xxxxxyyyyy

    • Emma Christensen

      Hi, Beth! What kind of gluten-free flour are you using? Gluten-free flours can vary so much that sometimes it’s really hard to make a recipe like this work with every kind, unfortunately.

    • Miranda

      I have this same issue, I’ve made these a few times now and they always turn out exactly like you describe, it’s very disappointing. I might need to change my flour.

    • Lea

      I had the same result as in taking longer and seeming not quite done in the center. I followed to a tee as well.

      • Carrie Havranek

        Beth and Lea: I feel your pain! This recipe seems to work best with the flour blend the author specifies, but we are in the process (actually, I am!) of re-doing this recipe to make it work with more commercially available GF blends. Stay tuned!!!

  • Susan

    Can’t find the recipe notes to tell me how much xanthan gum to add to a gluten free flour blend that doesn’t have it. Please help!

  • PaulaG

    Made these this morning and even with my own flour blend they are truly amazing. You can see the flakey layers. These biscuits are crisp on the outside and melt in your mouth tender on the inside. Thank you for sharing this amazing recipe.

    xxxxxyyyyy

  • Renèe

    Is there a way to do them dairy free?

  • sara

    These were good. however, the inside was a little uncooked compared to the outside, which was kinda crunchy. How can I cook the inside, without burning the outside?

    xxxxxyyyyy

  • Katina

    I baked these for my family for Thanksgiving brunch. We were all amazed that a gluten free biscuit could have such a great taste and texture. It has officially been added to our “favorite” list. I’ll be making these a lot!!

    xxxxxyyyyy

  • Tiffany

    Will any butter work? Does it need to unsalted?

    • Emma Christensen

      Hi, Tiffany! It’s fine to use salted butter, but you will probably want to reduce the amount of salt in the recipe to 1/4 teaspoon since the butter will already contain some salt. Enjoy!

  • Beth

    First time I made it I used buttermilk instead of sour cream (I can’t eat sour cream). I did not let it rest 30 min in the refrigerator, instead I baked it immediately. It turned out flaky and great. Next time I used the buttermilk again, but I let it rest the 30 min in the refrigerator. I baked it in the cast iron skillet and it was totally gummy. If substituting with buttermilk don’t let it rest. Bake it immediately because there is more moisture in the mix than when using the sour cream.

  • Lisa

    I would LOVE recipes to stop using mixes and start providing the actual ingredients. I know the mixes often have ingredients that aren’t standard and easy to find but mixes are expensive and often hard to find. Has anybody had luck with a mix other than the one mentioned?

    • Emma Christensen

      Hi, Lisa! Normally, I would be in complete agreement with you, but when it comes to gluten-free flour mixes, I still typically recommend getting a mix. Buying small amounts of several different specialty flours just for one recipe is not possible for many people, and often ends up being more expensive than just buying a bag of mix. Buying larger amounts is also not always practical as many people making our gluten-free recipes are not themselves gluten-free, but are baking for friends or family, and so they don’t necessarily need to keep larger amounts of gluten-free flours on hand. Also, gluten-free baking is extremely tricky and finicky, particularly if you’re not used to it; we have found that our readers typically have better success when we recommend a standard mix so that there are fewer variables and less likelihood for error. I hope this helps explain our choice! Thanks!

  • Kayla

    To all my fellow dairy intolerant people: I substituted all the butter with Miyoko’s butter. I needed a bit more and never achieved a very crumbly consistency, but these turned out awesome. I substituted the sour cream with full fat coconut cream with apple cider vinegar added for sour factor and eliminated the heavy cream. Put an egg and sausage on em and DAMN they were good. Even my gluten eating BF said he could barely tell they were GF once they were loaded up. Also, I did cut the recipe in half without issues but kept the salt content the same since I didn’t use sour cream and it was perfect.

    xxxxxyyyyy

  • [email protected]

    Would this still work out if I cut the recipe in half? Thanks

  • Robin

    Is it Better BAKER or Better BATTER gluten free flour? Can’t find the Baker?

  • James

    Can you make the biscuits and freeze the dough to bake later?

    • Emma Christensen

      Hi, James! I’m not sure how the dough would freeze for these, but the baked biscuits should freeze and thaw quite well! I’d recommend doing that and then warming them in the oven (loosely wrapped in foil) before serving. Enjoy!

  • Klancy

    I very rarely write reviews- even for recipes I love, but these were SOOOOOOOO good that I had to write! These taste gluten-filled- no one would ever be able to tell the difference. Followed the recipe exactly and they came out divine. I’m adding this to my recipe box for sure!
    P.s. I used Bob’s Red Mill GF 1 to 1 Baking Flour (not the Bob’s Red Mill GF All-Purpose). Going to try out the Better Batter next time!

    xxxxxyyyyy

    • Sam

      Klancy – did you still use the salt and baking powder called for in the recipe?

  • Ina

    After reading the reviews on here I was so excited to make these biscuits, but how disappointed I ended up being. They were dense and felt kind of doughy. The worst biscuits I have ever made. I used Pillsbury all purpose gluten free with xanthan gum flour. The only thing I did wrong was folded the dough a couple times before wrapping and putting in the fridge. I left it in the fridge a little more than 30 minutes. If anyone has any suggestions please let me know. I am usually a great baker, but just did not work out for me…

    • Emma Christensen

      Hi, Ina! Emma here, managing editor. I’m so sorry that these biscuits didn’t work for you. One thing that we’ve been (slowly, painfully) discovering with gluten-free recipes is that not all gluten-free flour mixes are created equal and it’s not always easy to swap one brand for another. I’ve updated this recipe to more clearly specify the type of flour used, and we’ll also be sending this one back to our recipe testers for some tweaking. Thanks so much for your feedback!

  • Jamie

    These were awesome! I made them for the gluten free kids and myself at camp. I won’t lose this recipe!

    xxxxxyyyyy

  • Bobbie

    My husband has Celiac disease. I have tried several biscuit recipes, with limited success. My husband said the minute these touched his tongue he knew they would be good. I tried them the first time they came out of the oven, and I had to agree, they were delicious. Thanks so much for this recipe.

    xxxxxyyyyy

    • Ina

      What kind of flour did you use and did you do anything different . Mine turned out terrible. Thank you

  • darla

    Am I just overlooking it? What oven temperature?

  • Mike

    What do you think about using a few tablespoons of lard in place of butter?

    • Emma Christensen

      Hi, Mike! Emma here, managing editor. Sure, you could certainly use lard instead of butter if you like. Just swap it 1-for-1 with the butter. Enjoy!

  • Monique

    Which type of gluten free flour did you use?

  • Helen Burton

    I had to make some adaptions as I didn’t have enough sour cream, only 1 cup so I added 1&2 cup yoghurt. Also did not have heavy cream so I used 1/2&1/2. The mixture was quite dry and I had to add about 1/4 cup more 1/2&1/2 to be able to pull it together. With my 2&1/2″ cutter I made 9 rounds but only 7 fit in my 10&1/2″ cast iron pan (9″ across the bottom) so I used a small baking dish. (In the photo there are 10 biscuits in the pan, what size was the cutter?) It took about 30 minutes to get them lightly brown on top though the bottoms were quite brown. They did not rise more than the height they were when they went into the oven. I’ll report later on taste as I’m taking them to dinner to have with strawberry-rhubarb compote. I’ll do the stars then.

    • Emma Christensen

      Hi, Helen! I believe that Sabrina used a 2-inch cutter for her biscuits. It sounds like you also might have rolled your biscuits flatter than we did, which might account for both the number of biscuits you made and their flatness. Hope this helps!

  • Dori R Blacker

    So delicious. Cooked for 28 minutes to get a golden top. Mostly flaky. Some of the interior appeared a little uncooked. Took pics how do I post those here? Haven’t had an egg mcmuffin in over 2 years. These were perfect!

    xxxxxyyyyy

  • Farida Zaid

    Hi. Can I use Greek yogurt instead of the sour cream?

    • Emma Christensen

      Hi, Farida! Emma here, managing editor for Simply Recipes. Yes, I believe Greek yogurt would work fine in this recipe! I’d thin it out with a little milk so that it’s closer to the creamy consistency of sour cream, though. I think 1 1/4 cups greek yogurt and 1/4 cup milk should do the trick. Let us know how it works out!

    • Megan partlow

      I used unsweetened coconut yogurt and substituted the heavy cream for an additional scoop of ghee. I used ghee instead of butter.

      They came out fluffy and delicious!

  • Catherine

    Any modifications for living at high altitude? Approximately 5,200 ft.

  • Lynn Swenson

    These were so delicious! The best gf biscuits ever. Thank you!

  • Lindsay @ The Live-In Kitchen

    I can’t wait to try these for my siblings who eat gluten-free! They look perfect!

  • Peppermint Dolly

    MAJOR Noms!!!!

  • ann rowland

    how many carbs are in these biscuits?

  • Deniseregina

    The gluten free flour mix I have does not contain xanthum gum. I usually add it separately as called for in the recipes. Any suggestions for how much xanthum gum I could add to my flour blend to make it equivalent to one containing the xanthum gum?

    • Sabrina Modelle

      Hi Denise,
      The amount of gum needed can vary depending on your flour mix. For this recipe, I recommend a blend of flours that is not whole grain. For a non whole grain mix, 1/2 teaspoon per cup of flour is a good general guideline. Please let us know how it turns out for you.