• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Butter & Baggage logo

  • Home
  • Recipes
    • Appetizer Recipes
    • Bread Recipes
    • Breakfast and Brunch Recipes
      • Savory Breakfast Recipes
      • Sweet Breakfast Recipes
    • Main Dish Recipes
      • Easy Beef Recipes
      • Best Chicken Recipes
      • Tasty Pork Recipes
      • Seafood Recipes
      • Soup and Chili Recipes
      • Pasta Recipes
    • Salads & Sides
    • Dessert Recipes
      • Cakes Pies & Muffins
      • Cookie Recipes
      • Brownies & Bars
      • Fruit Desserts
    • Holiday Recipes
    • Seasonal Recipes
    • Techniques
  • Restaurants
    • Culinary Ventures
  • About
    • Barbara’s Bio
    • Privacy Policy
    • Accessibility Statement
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Home » Recipes » Gluten Free Biscuits

Gluten Free Biscuits

Apr 28, 2018 · 3 Comments

351shares
  • Share
  • Tweet
A Gluten Free Biscuit cut in half with a slice of butter in the middle
You might think that you can’t get a light and fluffy gluten free biscuit, but with a few easy adaptions, you’ll be surprised at how easy it is.
 
A pan of gluten free biscuits
After posting my recipe for buttermilk biscuits, someone asked if they could substitute gluten free flour in the recipe.  I haven’t tried to make gluten free baked goods so I really didn’t know.  I did some research and everyone seems to add an egg to help with the texture so I decided to give my recipe a gluten free makeover.
 
A pan of gluten free biscuits

It seems that people complain most about the texture of gluten free baked goods so I wasn’t sure if I could get the light and fluffy texture that I love in a biscuit without using wheat flour.  However, by adding eggs and using the same technique I use for regular biscuits I created perfect biscuits that any Southerner would be proud of and you would never know they were gluten free.

How do you make gluten free biscuits

Step 1: Start with Bob’s Red Mill 1-to-1 Gluten Free Baking Flour and add to a food processor with baking soda, baking powder, sugar and salt. Add cold butter and process until the butter is pea size.

Step 2: Add eggs along with buttermilk and cheese to the food processor and process just until it comes together. 

Step 3: Dump it out onto a lightly floured surface and press it together and form into a rectangle. Cut the rectangle into fourths and stack them on top of each other. Roll out and repeat three times. 

Step 4: Roll it into a 1 inch rectangle and use a biscuit cutter to cut straight down, don’t twist. Place on a baking sheet lines with parchment paper and freeze for 10 minutes. Top with an egg wash and bake.

 

A gluten free biscuit with butter
 
I was afraid the dough would be sticky but it wasn’t. Much to my surprise I had beautiful tall and flaky biscuits.  My taste testers said they would never have known they were gluten free.  To be completely honest, I think if you tasted these side by side with a regular biscuit you might be able to tell the difference, but it would be only a slight difference. Most of the flavor comes from the butter and the texture was barely any different.  I tried half of them with cheese and half without and they were equally delicious both ways.
A gluten free biscuit with butter
 

If you’re trying to eat gluten free or just trying to accommodate someone who is, give these biscuits a try, you’ll have light and fluffy biscuits and no one will be the wiser.

Looking for gluten free recipes with almond flour

  • Almond flour and egg whites make a delicious focaccia.
  • Try some cheesy muffins
  • Use almond flour in sausage balls
Print

Gluten Free Biscuits

A gluten free biscuit with butter

You might think that you can’t get a light and fluffy gluten free biscuit, but with a few easy adaptions, you’ll be surprised at how easy it is. 

  • Author: Barbara Curry
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 12-15 1x
Scale

Ingredients

  • 3 ½ cups gluten free 1-to-1 baking flour, Bob’s Red Mill
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 16 tablespoons butter, cold and cut into 1 inch pieces
  • 1 cup cheddar cheese (optional)
  • 1 ¼ cups buttermilk
  • 2 eggs
  • 2 tablespoons cream
  • 1 egg, for egg wash

Instructions

1. Preheat oven to 425º. Line a baking sheet with parchment paper.
2. 2. In a food processor, add flour, baking powder, baking soda, and sugar. Process until combined. Add cold butter and process until it resembles coarse meal.
3. Add buttermilk, eggs and cheese and process lightly just until dough comes together. Turn out onto a lightly floured surface and pat into a rectangle. Cut into 4ths and stack each fourth on top of each other. Pat into a rectangle and repeat 3 more times.
4. Pat or roll dough to 1 inch thickness. Using a 21/2 inch round cutter, cut dough without twisting. Place on prepared pan and freeze for 10 minutes.
5. Remove from freezer. Beat egg and cream together in a small bowl. Brush with egg wash and sprinkle with pepper.
6. Bake for 12-15 minutes until golden brown.

I might receive income from links that you click on.  Please know that I only provide links to things that I use on a regular basis and think you might find helpful. 

Bread Recipes, Recipes gluten free

Reader Interactions

Comments

  1. Rebecca L says

    February 8, 2019 at 4:29 pm

    I have been looking for a great gluten free biscuit recipe and after many failed attempts i found your recipe. Being a little skeptical i tried the recipe. I didn’t add the cheese this time. The only other thing i did a little different was used half the butter (8T) and added grapeseed oil (8T). Wow, what a great tasting biscuit. Everyone in my family said this is a keeper. Thank you so much. Can’t wait to try your other recipes.

    Reply
    • Barbara Curry says

      February 9, 2019 at 7:31 am

      Rebecca, glad you liked them. I’ve never thought to add grapeseed oil, did they still come out fluffy?

      Reply
      • Rebecca L says

        February 28, 2019 at 4:45 pm

        Yes they did, and both my husband and son said i should bake these more often. I was glad to finally have a great tasting biscuit. Thank you for your help.

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Recipe Rating




Primary Sidebar

Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen. Read More…

Sign up & get your FREE e-book of Easy Weeknight Dinners!

Queso Chicken

Footer

Explore breakfast bread chicken pasta dessert bars
Butter and Baggage

Sign up & get your FREE e-book of Easy Weeknight Dinners!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2021 Butter & Baggage
Branding & Customization by Grace + Vine Studios