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Gluten Free Biscuits—Key Recipe to Fluffy Delights!
Updated February 13, 2019.
Imagine, melt-in-your-mouth, golden gluten free biscuits fresh from the oven and slathered with lots of melty butter.
Mmm-mm!
More than just a bread replacement on the side with dinner, this gluten free biscuit recipe is so versatile it’s sure to be an anytime favorite.
For a breakfast on the go, fill buttered halves of warm biscuits with a slice of cheese, scrambled eggs and a couple pieces of bacon or thinly sliced ham, a satisfying stick-to-your ribs meal that will carry you through the workday.
Enjoy an afternoon social.
Tea and scones anyone?
Stir chopped leftover meat, sausage and/or vegetables into a seasoned cream sauce and pour over hot buttered gluten free biscuits for a quick and nutritious weeknight meal.
Turn beef stew into a deep baking dish, drop gluten free biscuit dough on top and bake until golden brown for a scrumptious change of pace.
Is company coming over?
Whip up a batch of shortcakes, cover them with sliced berries and whipped cream for an elegant dessert.
Make a cobbler by filling a baking dish with your favorite fruit pie filling and topping it with dollops of biscuit dough, bake until filling is bubbly and cobbler is golden brown.
With all the variations, there’s something to please everyone!
Tips and Techniques
Grate frozen butter using the large holes of a box grater, instead of cutting cold butter with a pastry cutter. This is a much easier and faster way to incorporate small pieces of butter into a flour mixture and results in the flakiest and most flavorful baked goods with a superb crumb.
Use a light touch and work quickly when stirring liquid into dry ingredients, and when handling the dough in order to preserve the leavening of the single acting Homemade Gluten Free Baking Powder, and to create a biscuit with a fine texture.
There is no gluten in these biscuits, so kneading is not required to create structure. Furthermore, kneading will create tough, leaden biscuits instead of tender soft delights.
Use a 2 inch, 5.08 cm or smaller diameter biscuit cutter. When cutting, use a floured biscuit cutter and cut straight down, and then straight up. Twisting the biscuit cutter causes lopsided biscuits to form during baking.
Place biscuit cutouts close together on the baking sheet to facilitate the most raising during baking.
Work quickly to get the dough into the hot oven as soon as possible to achieve the fluffiest biscuits.
Gluten Free Biscuits—Key Recipe to Fluffy Delights!
By Cat McMahon
If you love, love, love biscuits, then this buttery recipe is for you! With all the variations and a little imagination, you can enjoy all the delicious biscuits you want!
Prep Time: 25 minutes Cook Time: 15 minutes Yield:9 to 12 biscuits, depending on size
Ingredients:
- 1 cup cold milk (or milk substitute), plus 1 tablespoon apple cider vinegar
- 3 1/2 cups White Gluten Free Flour Blend
- 4 teaspoons Homemade Gluten-free Baking Powder
- 1 teaspoon baking soda
- 2 tablespoons granulated white sugar
- 3/4 cup cold butter (or shortening)
- 2 cold eggs, beaten until very frothy (or equivalent egg replacer)
- 2 tablespoons butter, melted
Instructions:
1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper, and then set aside.
3. Pour milk into a small bowl and add vinegar; set aside.
4. In a large mixing bowl stir together flour, baking powder, baking soda and sugar.
5. Thoroughly cut in cold butter until mixture looks like meal.
6. Mix together beaten eggs with milk mixture.
7. Pour milk mixture into dry ingredients and stir just until mixed; dough will be a little sticky.
8. Turn dough out onto a floured board.
9. With a light touch and floured hands, pat dough into a round loaf.
10. With a floured rolling pin, roll dough to 1 1/2 inches thick.
11. Cut into 2 inch rounds with a floured biscuit cutter and place rounds on prepared baking sheet.
12. Re-roll the remaining dough scraps and cut out more biscuits.
13. Brush tops with melted butter.
14. Bake 14 to 18 minutes or until tops just begin to turn golden brown.
15. Remove from oven and let rest on baking sheet for 10 minutes to set up before serving.
16. Serve warm with lots of softened butter, and with honey or your favorite jam or jelly on the side.
Tags:
Gluten-free
Variations
Apple Oat Scones
Sprinkle some gluten-free rolled oats over prepared baking sheet.
Add 1/4 cup brown sugar and 1 cup chopped toasted nuts of your choice to the dry ingredients.
Prepare dough as directed in key recipe.
Turn dough out onto a floured board.
With a light touch and floured hands, pat dough into a round loaf about 2 inches thick.
With a sharp floured knife, cut dough round into 6 or 8 wedges.
Place wedges onto prepared baking sheet.
Brush tops with melted butter.
Bake 14 to 18 minutes or until tops just begin to turn golden brown.
Remove from oven and let rest on baking sheet for 10 minutes to set up before serving.
Buttermilk Gluten Free Biscuits
Substitute cold buttermilk for the milk.
Omit apple cider vinegar.
Caramel Nut Rolls
In a small sauce pan over medium heat, mix together 2/3 cup brown sugar and 2/3 cup butter until sugar is melted and mixture is well blended and bubbling; stir constantly.
Pour caramel into a greased a 9 x 13 inch pan or baking dish.
Sprinkle 1 cup chopped walnuts over top of caramel, and then set aside.
In a small bowl mix together 1/2 cup brown sugar and 3 teaspoons ground cinnamon, and then set aside.
Prepare dough as directed in key recipe.
Turn dough out onto a floured board.
With a light touch and floured hands, pat or roll dough into a rectangle about 15 x 9 inches.
Brush dough with melted butter.
Evenly spread cinnamon and brown sugar mixture over top.
Tightly roll dough into a log starting at long side.
Pinch ends to seal.
With a sharp floured knife, cut log into 12 slices.
Place caramel rolls into muffin tin.
Brush tops with melted butter.
Bake as directed in key recipe.
Remove from oven and immediately turn baking dish upside down onto a heatproof serving platter.
Let baking rest over rolls and serving platter for 10 minutes to unmold.
Carefully remove baking dish.
Serve warm.
Caraway Gluten Free Biscuits
To dry ingredients add 1 1/2 teaspoons teaspoons caraway seed.
Prepare and bake as directed in key recipe.
Cheese Gluten Free Biscuits
To dry ingredients add 1 cup cold shredded cheese of your choice.
Prepare dough and bake as directed in key recipe.
Cherry Chocolate Scones
To dry ingredients add 3/4 cup chopped dried cherries and 1/2 cup gluten-free semi-sweet chocolate chips.
Prepare dough as directed in key recipe.
Turn dough out onto a floured board.
With a light touch and floured hands, pat dough into a round loaf about 2 inches thick.
With a sharp floured knife, cut dough round into 6 or 8 wedges.
Place wedges onto prepared baking sheet.
Brush tops with melted butter.
Bake 14 to 18 minutes or until tops just begin to turn golden brown.
Remove from oven and let rest on baking sheet for 10 minutes to set up before serving.
Cinnamon and Sugar Scones
In a small bowl mix together 1/2 cup brown sugar and 3 teaspoons ground cinnamon, and then set aside.
Prepare dough as directed in key recipe.
Turn dough out onto a floured board.
With a light touch and floured hands, pat dough into a round loaf about 2 inches thick.
With a sharp floured knife, cut dough round into 6 or 8 wedges.
Place wedges onto prepared baking sheet.
Brush tops with melted butter.
Bake 14 to 18 minutes or until tops just begin to turn golden brown.
Remove from oven and let rest on baking sheet for 10 minutes to set up.
Brush tops of scones with melted butter.
Generously sprinkle tops with cinnamon sugar.
Serve warm.
Cinnamon Loaf
Grease a 9 x 5 inch loaf pan.
In a large zip top bag, mix together 1/2 cup white granulated sugar and 3 teaspoons ground cinnamon, and then set aside.
Prepare dough as directed in key recipe.
Turn dough out onto a floured board.
With a light touch and floured hands, pinch off 1 1/2 inches pieces of dough and shake in the cinnamon and sugar mixture.
Please rolls into prepared loaf pan
Bake and rest as directed in key recipe.
Unmold loaf onto serving platter.
Drizzle Vanilla Cookie Icing over top and sides of loaf.
Serve warm.
Cinnamon Rolls
Grease a standard muffin pan.
In a small bowl mix together 1/2 cup brown sugar and 3 teaspoons ground cinnamon, and then set aside.
Prepare dough as directed in key recipe.
Turn dough out onto a floured board.
With a light touch and floured hands, pat or roll dough into a rectangle about 12 x 7 inches.
Brush dough with melted butter.
Evenly spread cinnamon and brown sugar mixture over top.
Tightly roll dough into a log starting at long side.
Pinch ends to seal.
With a sharp floured knife, cut log into 12 slices.
Place cinnamon rolls into muffin tin.
Brush tops with melted butter.
Bake as directed in key recipe.
Cool completely.
Garnish with Vanilla Cookie Icing.
Classic Drop Gluten Free Biscuits
Drop dough by large spoonful’s onto prepared baking sheet.
Bake as directed in key recipe.
Cornmeal Gluten Free Biscuits
Reduce White Gluten Free Flour Blend to 3 cups.
To dry ingredients add 1/2 cup gluten-free yellow cornmeal.
To dry ingredients add 2 teaspoons grated fresh orange peel or 1/2 teaspoon dried orange peel, 3/4 cup dried cranberries and 1 cup chopped nuts of your choice.
Prepare dough as directed in key recipe.
Turn dough out onto a floured board.
With a light touch and floured hands, pat dough into a round loaf about 2 inches thick.
With a sharp floured knife, cut dough round into 6 or wedges.
Place wedges onto prepared baking sheet.
Brush tops with melted butter.
Sprinkle tops with granulated white sugar.
Bake 14 to 18 minutes or until tops just begin to turn golden brown.
Remove from oven and let rest on baking sheet for 10 minutes to set up before serving.
Cranberry Orange Scones
Substitute cold orange juice for apple cider vinegar.
Add 1/2 teaspoon gluten-free orange extract to milk mixture.
Increase granulated white sugar to 1/4 cup.
To dry ingredients add 1 tablespoon grated fresh orange peel or 1 teaspoon dried orange peel and 3/4 cup dried cranberries.
Prepare dough as directed in key recipe.
Turn dough out onto a floured board.
With a light touch and floured hands, pat dough into a round loaf about 2 inches thick.
With a sharp floured knife, cut dough round into 6 or 8 wedges.
Place wedges onto prepared baking sheet.
Brush tops with melted butter.
Bake 14 to 18 minutes or until tops just begin to turn golden brown.
Remove from oven and let rest on baking sheet for 10 minutes to set up before serving.
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