GLUTEN FREE BISCUITS!!!! I just can’t even! I am so beyond excited.
Light, fluffy, soft billowy goodness. Topped with butter, jam, or honey and oh my. My beautiful Biscuit dreams have become a reality!
The rise on these gluten free biscuits was unbelievable. My husband and I just sat there staring at each other because I have tried countless times to make this Southern staple breakfast item.
I might have done a slight, booty shaking dance. Ok I actually did! 🙂
I mean seriously guys, look at that! Whoop Whoop! No yeast, no mixer, no crazy kneading. A simple and quick biscuit recipe.
I have a yummy Sausage Gravy recipe and really wanted my own biscuit recipe to go along with it. I decided to try one last attempt and BAM! Gluten Free Biscuit recipe was born.
I am dreaming of all the ways to serve these. Breakfast egg sandwiches, Eggs Benedict, Grits, oh and CHICK FIL A copy cat breakfast sandwiches and the list goes on.
I am daydreaming of Chicken and Dumpling soup, Shepard’s pie, biscuit casseroles, oh goodness I am going to be a busy girl!
These biscuits are so stinkin simple, it isn’t funny! Start to finish, I had these beautiful, fluffy, light, soft biscuits on the table in under 20 minutes. Not kidding one bit!
Then I took these perfect Gluten Free Biscuits and did what any respectful American would do! I smothered them in my Sausage Gravy recipe. Ha!
Did I mention that I also have a Dairy Free version? Check out the Tips for Success section. Very simple substitutions!
Are you sold? Wanna try them out also? Ok, let’s get this biscuit party started!
Jump to:
Step by step instructions
- Preheat oven to 450 degrees. Whisk the egg and heavy whipping cream together and set aside.
- Measure your gluten free 1:1 ratio flour, sugar, salt, and baking powder. Stir to incorporate everything. Pour your wet ingredients into your dry ingredients.
- Continue to stir until you get a nice dough. It will form quickly.
- The dough will be slightly sticky.
- Place a piece of parchment paper on your counter. Sprinkle a little bit of flour on the paper. Place the dough on the parchment paper . You will need about a tablespoon of flour to continue to work into the dough while you pat down and make a large circle.
- The dough was about a 3/4 inch thick. It will start to have a smoother texture.
- Take your biscuit cutter and make those pretty biscuits. I did a variety of sizes. Some big and some small.
- Place biscuits on a parchment paper lined baking sheet. Bake at 450 degrees for 8 minutes.
- Optional: Once baking you can top with a little melted ghee (butter) and serve!
Tips for success
- DAIRY FREE OPTION: Instead of heavy whipping cream, use the full fat canned coconut milk. BUT they will be more like a drop biscuit. Still delish!
- You can also substitute the cane sugar for honey.
- Make sure you have a little bowl of flour next to you while you are kneading the dough into a circle to cut the biscuits. It will be slightly sticky. I used about two tablespoons while I was working with this dough.
- If you do not have biscuit cutters, you can take a glass cup face down on the dough. Press into the dough and your circle biscuit is cut.
- I have also made these to look like scones. Hint: There might be some scones recipes in the works 🙂
- If you need a homemade baking soda recipe (corn allergies) here is a recipe you can use.
- I use gluten free 1:1 ration flour in this recipe. I have used 3 different type flours. Cup 4 Cup, King Arthur, and Bob Red Mills 1:1 Gluten free flour. They all work great.
How to store and reheat leftovers
Store leftovers covered in the fridge for up to 4 days.
REHEATING INSTRUCTIONS:
Microwave: Place biscuits on a microwave safe plate and reheat for 60-90 seconds or until the biscuits are warm and soft.
Oven: Preheat oven to 350 degrees. Place biscuits on a parchment paper lined baking sheet and reheat for 3 minutes or until warm and soft.
I hope you enjoy my version of a Gluten Free Biscuit. Please leave a comment and review if you have tried this recipe.
Please check out some of my other recipes:
Gluten Free Biscuits
Ingredients
- 2 cups Gluten Free 1:1 Ratio Flour
- 1 cup Heavy whipping cream
- 2 Eggs
- 2 tablespoon Cane sugar
- 1 tablespoon Baking powder
- 1 teaspoon Salt
Instructions
- Preheat oven to 450 degrees. In a mixing bowl, add 2 eggs and heavy whipping cream and mix together. In a separate bowl add gluten free 1:1 ratio flour, sugar, salt, and baking powder and stir.
- Combine the wet and dry ingredients. Use a hard spoon and stir until a sticky dough forms.
- Put a piece of parchment paper on your counter and sprinkle with a little flour. Add dough to the parchment paper. Sprinkle the dough with flavor. This will help to make the dough not sticky ( I used about 2 tablespoons). Work the dough into a nice thick circle, about 3/4 inch thick. The dough will become nice and smooth.
- Use your biscuit cutter to make the biscuits. Line a baking sheet with parchment paper and place the biscuits on the baking sheet. Place the baking sheet in the oven. Bake for 8 minutes.
- You will make 12 normal size biscuits.
Notes
- DAIRY FREE OPTION: Instead of heavy whipping cream, use the full fat canned coconut milk.
- You can also substitute the cane sugar for honey.
- Make sure you have a little bowl of flour next to you while you are kneading the dough into a circle to cut the biscuits. It will be slightly sticky. I used about a tablespoon while I was working with this dough.
- If you do not have biscuit cutters, you can take a glass cup face down on the dough. Press into the dough and your circle biscuit is cut.
Grady says
Received so many complements on this! Really simple and cute, goes with everything!
Kelly Rodrigue says
I am so happy you like it! I love how easy it is also. No excuse not to have yummy GF Biscuits :). Thank you for letting me know!
Sharon Shirley says
Is adding sugar truly necessary? We are true southerners; sugar doesn’t go in biscuits! Or cornbread for that matter. If I left it out, would it affect the biscuit?
Kelly Rodrigue says
That is up to you. I feel that with gluten free baking it tends to be a little different. Between the salt and the baking powder (which is necessary to get that beautiful rise) I feel that it needs to cut the “salty” taste just a bit. The sugar helps balance out those flavors. I hope that helps! 🙂
Emily says
Best biscuits I’ve ever made! Perfect texture, fluffy, beautiful color and rise. I was even able to split them and fill with homemade peach jam. This is my forever biscuit recipe!
Kelly Rodrigue says
Oh I am giddy! I am so happy you loved them! They are a fav in our house also!!! Yay!!! Thank you so much for sharing!!
Bethany Peterson says
So yummy! My kids LOVED these biscuits and we made the gravy too!
Kelly Rodrigue says
Yay! I am so happy you and your family loved them! Makes me smile. 🙂
Louise Hale says
I’d like to try with egg replacer since I’m allergic to eggs. Has anyone done this?
Kelly Rodrigue says
I have not tried that and no one has mentioned. I am so sorry. I would think it would be ok if you have replaced it with other bread recipes. If you try it I would love to know for other readers. Thanks for reaching out.
Kim says
Louise Hale, did you try with egg replacer? If so, I’d love to know how it turned out. I was planning to do either chia eggs or use the Ener-G Egg Replacer (but I find the ener-g to be difficult to dissolve completely). Please update if you ended up trying with egg replacer. Thanks!
Kelly Rodrigue says
I have not tried it with egg replacer, so sorry! The baking powder will help with the rise of the biscuits so I would think a chia egg would help pull everything together. If you try it please let me know so I can update! Thank you so much!
Connie Vierling says
Delicious. Best gluten free biscuit recipe to date. Nice and fluffy and taste great!
Kelly Rodrigue says
I am so happy you liked them! It look me awhile to figure out the best combo! Thank you so much for letting me know, I love the feedback!
Dangrdafne says
Soooo I don’t have 1:1 Bob’s. I tried regular Bob’s all purpose … it didn’t work … except that the biscuits I did get out of the jumbled mess did bake and tasted delicious. What is the trick to using Bob’s all purpose gluten free flour, if there is one or many? Thank you
Kelly Rodrigue says
It is the flour combination that doesn’t work. I have found some of the all purpose flours have more bean flour in them and the fiber can absorb the liquid ALOT! The 1:1 flours have been tested to act more like “regular” flour. I usually just buy the 1:1 ratio flours now because I feel like they are easier to work with. Glad the biscuits tasted good but sorry that flour did not work out.
Judy says
Wonder if it’s possible to substitute half and half for the whipping cream. Would love to try this recipe. Thanks!
Kelly Rodrigue says
Yes you could. I had a lady make them with half and half and she said they turned out great also. I hope this helps!
GS says
Seriously delicious. My gf daughter is so happy. And easy to make.
Kelly Rodrigue says
I am so happy you liked them as much as we do! Thank you so much for letting me know, I love the feedback.
Patty says
Fantastic biscuits! Easy recipe and they tasted great!
Kelly Rodrigue says
Oh thank you so much for the feedback! I am so happy you liked them!
Melanie rasich says
If I were to use cup4cup flour that has xanthum gum in it would I still use the baking powder
Kelly Rodrigue says
I sent you an email but in cause you didn’t get it, I still used the baking powder. I wanted them nice and fluffy. I hope that helps!