Gluten Free Biscuits

You would never guess these 5 ingredient, homemade biscuits are gluten free! Tall, fluffy, and tender, they're the perfect side dish for dinner, or turn into a lunch or breakfast sandwich.

Prep Time 10

Cook Time 14

Total Time 24

Course Side Dish

Cuisine American

Keyword gluten free, vegetarian

Method Baking

Servings biscuits

Calories 241kcal

Ingredients

2 cups gluten free baking flour blend Cup 4 Cup HIGHLY recommended, see notes
1 Tablespoon aluminum-free baking powder Bob's Red Mill recommended
1 teaspoon salt
6 Tablespoons butter
1 cup milk plus more for brushing, any kind, see notes

Instructions

Preheat the oven to 425 degrees then place a piece of parchment paper onto a quarter or half sheet pan and set aside.
Dice the butter into 1/2" cubes then place inside the freezer for 20 minutes to freeze.
If using a food processor: add the dry ingredients into a large food processor then pulse to combine. Add the butter cubes then pulse until the mixture resembles coarse crumbs. Pour the mixture into a large mixing bowl.
If using a pastry cutter: add the gluten free flour blend, baking powder, and salt into a large mixing bowl then whisk to combine. Add the butter cubes then cut the butter into the flour with the pastry cutter until the mixture resembles coarse crumbs.
Slowly drizzle the milk into the flour and butter mixture while stirring with a fork until the mixture comes together to form a shaggy dough. Depending on the GF flour blend, and how "thirsty" it is, you may not need the entire cup. I use ~2 Tablespoon shy of 1 cup milk when using Cup 4 Cup Gluten Free Multipurpose Flour.
Turn the mixture out onto a gluten free flour-dusted surface then press together until it becomes a workable dough. Press the dough 3/4" thick then use a 3” biscuit cutter to cut out biscuits. Press the scraps together then cut out more biscuits - you should get 6-7 total.
Place the biscuits onto the prepared baking sheet then brush the tops with more milk and bake for 12-14 minutes or until the biscuits are browned, rotating the pan halfway through. Err on the side of slightly over baking vs underbaking the biscuits. Serve warm.

Video

Notes

Read the post in its entirety for all my tips.
I HIGHLY RECOMMEND using Cup 4 Cup Gluten Free Multipurpose Flour for the best results. Your results may vary if using a different GF flour blend. Whatever blend you use, ensure it includes a binder such as xanthan gum.
Use the spoon and level technique for measuring flour vs scooping the measuring cup directly into the bag or container of flour to avoid adding too much flour to the recipe. Place a 1 cup measuring cup inside a bowl then spoon the flour inside until it's heaping over the top. Use the back of a knife to level off the top.
Be sure to use aluminum-free baking powder, otherwise the biscuits can have a metallic flavor.
I have tested this recipe using everything from whole milk to unsweetened almond milk with great results. I do prefer whole milk for the best results.
To freeze/reheat: cool the biscuits completely then place inside a gallon-size freezer Ziplock bag, remove the air, seal, and freeze flat. Wrap a frozen biscuit in a paper towel then microwave for 25-30 seconds or until warm. Slice in half then broil with the oven rack placed in the center of the oven until warmed through and slightly crispy.
Adapted from Bob's Red Mill.

Nutrition