As the first rays of sunlight stream through my kitchen window, there’s a certain joy in knowing that today’s creation is all about comfort—specifically, gluten-free biscuits that promise both warmth and deliciousness. I first stumbled upon this recipe after a dinner party disaster where my gluten-sensitive friend was left biscuit-less. The laughter as I frantically scrambled in the kitchen made me realize, hey, I needed to step up my game!
These biscuits embody everything I love about food: they are quick to whip up, delightful to the senses, and can easily steal the spotlight from any main dish. With the rich, buttery flavor and a texture that crumbles just right, you wouldn’t even think they’re gluten-free. Imagine serving them warm, fresh out of the oven, slightly golden, and perfect for slathering with your favorite jam.
Let’s rediscover the joy of homemade goodness with a recipe that’s as easy as it is satisfying—gluten-free biscuits that everyone can enjoy!
Why are Gluten Free Biscuits a Must-Try?
Irresistible, Soft Texture: These gluten-free biscuits are light and fluffy, offering a perfect melt-in-your-mouth experience.
Quick and Easy: With just 20 minutes of prep time, you can have a delicious batch ready for breakfast or any meal.
Bakers Love Them: Even novice bakers will shine with this simple, forgiving recipe—no fancy skills required!
Versatile Delight: Whether served with butter, jam, or as a side for your favorite soups, these biscuits adapt to any occasion.
Crowd-Pleasing: Perfect for parties or family gatherings, they’ll please gluten-free and gluten-loving guests alike.
Let’s dive into the kitchen and whip up these delightful biscuits that are sure to become a household favorite!
Gluten Free Biscuits Ingredients
• Get ready to make the most delightful gluten-free biscuits with these simple, quality ingredients!
For the Dough
- Unsalted butter, COLD – 113 grams; using cold butter ensures a flaky, tender biscuit texture.
- Gluten Free Multipurpose flour – 320 grams; this blend is essential for achieving the right consistency in your gluten-free biscuits.
- Granulated white sugar – 25 grams; a touch of sweetness enhances flavor without overpowering.
- Baking powder – 12 grams; this is your key leavening agent for fluffy biscuits.
- Baking soda – 3 grams; it helps the biscuits rise and adds a nice texture.
- Kosher salt – 3 grams; a pinch of salt balances the sweetness for flavor perfection.
- Full fat sour cream, COLD – 230 grams; it adds moisture and richness, making these biscuits irresistible!
For Baking
- Butter, melted (optional) – 20 grams; brushing this on before baking adds an extra layer of buttery goodness!
How to Make Gluten Free Biscuits
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Grate the Butter: Start by grating the cold butter using a box or cheese grater, then pop it into the freezer while you prep other ingredients to keep it firm.
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Combine Dry Ingredients: In a large bowl, mix together the gluten-free multipurpose flour, granulated sugar, baking powder, baking soda, and kosher salt until well blended.
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Incorporate Butter: Add the grated cold butter into your dry ingredients, using your clean hands to work it in until a coarse, crumbly texture forms—this adds that flaky goodness!
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Mix in Sour Cream: Pour in the cold full-fat sour cream, and stir with a sturdy spatula until the mixture starts to come together into a dough.
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Shape the Dough: Transfer your dough to a parchment-lined sheet tray, shaping it into a rectangle or square about ¾” to 1″ thick. Don’t hesitate to sprinkle with flour if it gets sticky!
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Fold and Chill: Fold the dough in half, patting it down gently. Repeat this fold-and-pat process three times, and if it’s sticky, chill it in the fridge for 5-10 minutes.
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Final Shaping: Pat the dough into a rectangle once more, aiming for that ¾” to 1″ thickness, then refrigerate for at least 10 minutes before cutting.
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Preheat the Oven: While the dough chills, preheat your oven to 400°F to ensure it’s hot and ready when the biscuits go in.
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Cut the Biscuits: Slice the chilled biscuit dough into 6 equal pieces and arrange them on a parchment-lined baking sheet for even baking.
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Brush with Butter: If you like a rich flavor, brush the tops of your unbaked biscuits with the optional melted butter for that extra touch of decadence.
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Bake to Perfection: Place your biscuits in the oven and bake at 400°F for 19-21 minutes, watching for a lovely golden brown color as they rise!
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Cool Slightly: Remove the biscuits from the oven and let them rest on the sheet tray for a few minutes before diving in.
Optional: Serve with a dollop of jam for a delicious touch!
Exact quantities are listed in the recipe card below.
What to Serve with Gluten Free Biscuits?
Looking to elevate your homemade biscuits to a full meal? Here are some delightful pairings that will cater to your taste buds!
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Savory Sausage Gravy: This rich, creamy gravy pairs beautifully with gluten free biscuits, adding zesty flavors that bring comfort to every bite.
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Fresh Fruit Salad: A medley of vibrant, juicy fruits brings a refreshing contrast, balancing the buttery richness of your biscuits perfectly.
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Honey Butter: A sweet and creamy spread elevates each bite, offering a delightful contrast to the warm, flaky texture of your biscuits.
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Creamy Mushroom Soup: This hearty soup complements the biscuits beautifully, with earthy flavors that feel just right for a cozy meal.
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Simple Green Salad: Tossed with a light vinaigrette, a crisp salad adds a refreshing element, making it a well-rounded meal experience.
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Roasted Vegetables: Caramelized veggies add a delicious sweetness and texture that pairs beautifully with biscuits, making every bite feel gourmet.
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Cold Brew Coffee: For a delightful morning treat, a chilled cup of coffee enhances the flavors of the biscuits for a well-rounded breakfast.
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Chai Latte: The spicy warmth of chai creates a comforting drink pairing, making your gluten free biscuits feel even more indulgent.
With these pairings, you’ll transform your biscuits into a delicious feast that everyone will love!
Gluten Free Biscuits Variations
Get ready to take your gluten-free biscuits to new heights with these creative adjustments that will tantalize your taste buds!
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Cheesy Delight: Add 100 grams of shredded cheese to the dough for a savory, cheesy twist that melts deliciously in every bite.
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Herb Infusion: Mix in 1 tablespoon of fresh chopped herbs like rosemary or thyme to elevate the flavor profile with aromatic goodness.
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Sweet Spin: Fold in 100 grams of chocolate chips or dried fruit for a delightful hint of sweetness, making them perfect for breakfast or dessert.
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Spicy Kick: Add ½ teaspoon of cayenne pepper or red pepper flakes to the dry mix for a warm, spicy surprise that balances beautifully with the biscuit’s richness.
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Nutty Texture: Incorporate 50 grams of finely chopped nuts such as walnuts or almonds for added crunch and a heartier biscuit that pleases all textures.
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Lemon Zest: Enhance freshness by mixing in the zest of one lemon, providing a bright citrus note that harmonizes with the buttery base.
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Coconut Flour Swap: For a different texture, replace 50 grams of gluten-free flour with coconut flour. Remember to adjust the wet ingredients slightly to keep the right consistency.
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Oatmeal Variation: Stir in 50 grams of finely ground oats to introduce a warm, wholesome flavor that brings a lovely nuttiness and a hint of chewiness.
Make Ahead Options
Busy home cooks will appreciate how easily you can prepare these Gluten Free Biscuits ahead of time! You can mix the dry ingredients (gluten-free flour, sugar, baking powder, baking soda, and salt) and store them in an airtight container for up to 3 days. Additionally, you can grate the cold butter and refrigerate it for up to 24 hours. When you’re ready to bake, simply combine the prepped ingredients with the cold sour cream and follow the remaining steps. To ensure quality, avoid overmixing and keep the dough chilled to maintain its flakiness. With these make-ahead tips, you’ll save valuable time and still enjoy delicious, fresh biscuits perfect for any meal!
How to Store and Freeze Gluten Free Biscuits
Room Temperature: Keep your gluten free biscuits in an airtight container at room temperature for up to 3 days. Enjoy them warm for the best flavor!
Fridge: If you want to extend their freshness, store them in the fridge for up to 5 days in a sealed container. Just reheat them in the oven for a few minutes to restore that lovely texture.
Freezer: For longer storage, freeze your biscuits! Wrap them tightly in plastic wrap and then place them in a freezer bag for up to 3 months. Thaw in the fridge before reheating.
Reheating: To reheat, place the thawed biscuits in a 350°F (175°C) oven for about 5-10 minutes until warmed through, bringing back their delightful fluffiness!
Expert Tips for Gluten Free Biscuits
• Use Cold Ingredients: Always ensure your butter and sour cream are cold. This helps create that flaky texture that makes these gluten-free biscuits unforgettable.
• Don’t Overmix: When combining the ingredients, be gentle. Overmixing can lead to dense biscuits instead of the desired light and fluffy texture.
• Chill If Sticky: If the dough feels too sticky to handle, don’t hesitate to chill it for a few minutes. This will make shaping and cutting your gluten-free biscuits much easier.
• Perfect Thickness: Aim for a thickness of ¾” to 1″. This balance is key; too thin and they may dry out, too thick and they might not cook through properly.
• Watch the Baking Time: Keep a close eye on your biscuits while they’re in the oven. Oven temperatures can vary, so you’ll want to pull them out when they’re golden brown and cooked through.
• Experiment with Flavors: Feel free to add herbs or spices to your dough. A bit of garlic powder or dried herbs can elevate your gluten-free biscuits to a new level of deliciousness!
Gluten Free Biscuits Recipe FAQs
How do I choose the right gluten free flour?
Absolutely! When selecting gluten-free flour, look for a multipurpose blend that contains xanthan gum. This helps mimic the texture of wheat flour and provides a wonderful consistency in your gluten free biscuits. I recommend checking the ingredient label for quality, and sometimes experimenting with different blends will help you find your favorite!
How should I store my gluten free biscuits?
Very simply! You can keep your gluten free biscuits in an airtight container at room temperature for up to 3 days. For extended freshness, store them in the fridge for up to 5 days. Just remember to reheat them in the oven for a few minutes to bring back that delightful texture!
Can I freeze gluten free biscuits?
Yes, indeed! To freeze your gluten free biscuits, wrap them tightly in plastic wrap and then place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, thaw them in the fridge overnight and reheat in a 350°F (175°C) oven for about 5-10 minutes.
What should I do if my biscuit dough is too sticky?
Oh, that can happen! If your biscuit dough feels sticky, it’s best to chill it in the fridge for 5-10 minutes. This helps firm up the butter and make it easier to handle. If it’s still too sticky after chilling, you can sprinkle a little extra gluten-free flour on your work surface as you shape the dough.
Are gluten free biscuits safe for people with allergies?
Great question! While gluten free biscuits are suitable for those with gluten sensitivity, always check individual ingredient labels for potential allergens, such as dairy or eggs, especially if you’re catering to someone with dietary restrictions. If someone has specific allergies, consider swapping out ingredients accordingly, like using a dairy-free sour cream alternative.
Delicious Gluten Free Biscuits You’ll Crave Every Morning
Ingredients
Equipment
Method
- Grate the cold butter using a box or cheese grater, then pop it into the freezer while you prep other ingredients to keep it firm.
- In a large bowl, mix together the gluten-free multipurpose flour, granulated sugar, baking powder, baking soda, and kosher salt until well blended.
- Add the grated cold butter into your dry ingredients, using your clean hands to work it in until a coarse, crumbly texture forms.
- Pour in the cold full-fat sour cream, and stir with a sturdy spatula until the mixture starts to come together into a dough.
- Transfer your dough to a parchment-lined sheet tray, shaping it into a rectangle or square about ¾" to 1" thick.
- Fold the dough in half, patting it down gently. Repeat this fold-and-pat process three times, and if it's sticky, chill it in the fridge for 5-10 minutes.
- Pat the dough into a rectangle once more, aiming for that ¾" to 1" thickness, then refrigerate for at least 10 minutes before cutting.
- While the dough chills, preheat your oven to 400°F.
- Slice the chilled biscuit dough into 6 equal pieces and arrange them on a parchment-lined baking sheet.
- Brush the tops of your unbaked biscuits with the optional melted butter.
- Place your biscuits in the oven and bake at 400°F for 19-21 minutes, watching for a lovely golden brown color.
- Remove the biscuits from the oven and let them rest on the sheet tray for a few minutes before diving in.
