Fluffy 5-Ingredient Gluten Free Biscuits in 25 Minutes

Oh my gosh, you have to try these gluten free biscuits! I swear, they’re so soft and fluffy you’d never guess they’re gluten free. When my cousin was diagnosed with celiac disease, I went on a mission to create biscuits that didn’t taste like cardboard – and after about a dozen failed attempts (some real hockey pucks, let me tell you), I finally cracked the code.

What makes these so special? They come together in just 25 minutes from start to finish – perfect for those mornings when you need something warm and comforting fast. The texture is just right, with a tender crumb that holds up to butter or jam without falling apart. And the best part? You only need five simple ingredients you probably already have in your pantry.

I’ve served these to gluten-loving friends who couldn’t believe they were eating gluten free. Now they’re my go-to for brunch, as a side with soups, or just when that biscuit craving hits. Trust me, once you try this recipe, you’ll never go back to store-bought gluten free biscuits again!

Why You’ll Love These Gluten Free Biscuits

Listen, I know what you’re thinking—gluten free means dry and crumbly, right? Wrong! These biscuits will change everything. Here’s why they’re my absolute favorite:

• Foolproof easy – Only 5 basic ingredients and one bowl needed
• Cloud-soft texture – No more hockey pucks! They’re tender inside with just the right crisp outside
• Fast friends – Ready in 25 minutes flat (perfect for last-minute guests or biscuit emergencies)
• Gluten-free magic – Even non-GF folks won’t know the difference
• Endless possibilities – Dress them up sweet or savory depending on your mood

The first time I pulled these golden beauties from the oven, I did a little happy dance in my kitchen. You will too—promise!

Ingredients for Gluten Free Biscuits

Okay, here’s the beautiful part – you only need five simple ingredients to make magic happen. But listen up, because getting these right makes all the difference between “meh” and “wow!” Here’s what you’ll need:

• 2 cups gluten free flour blend – Use a good quality 1:1 baking blend (my secret weapon is the one with xanthan gum already in it)
• 1 tbsp baking powder – Fresh is best! Test yours by dropping a bit in water – it should fizz like crazy
• 1/2 tsp salt – Just enough to make all the flavors pop without tasting salty
• 1/4 cup cold butter, cubed – I mean COLD – straight from the fridge, then cut into tiny pieces (this is your flaky texture secret!)
• 3/4 cup milk – Any kind works! I’ve used dairy, almond, even coconut milk in a pinch

See? Nothing weird or complicated. Just pantry staples ready to transform into biscuit perfection!

How to Make Gluten Free Biscuits

Alright, let’s get to the fun part – making these little clouds of joy! I’ll walk you through each step like I’m right there in the kitchen with you. Just follow along, and you’ll have golden, flaky biscuits in no time.

Mixing the Dry Ingredients

First things first – grab your biggest mixing bowl. I like to whisk together the flour, baking powder, and salt until they’re completely combined. No lumps allowed! If your flour blend tends to clump (we’ve all been there), give it a quick sift. This helps create that light, airy texture we’re after.

Cutting in the Butter

Here’s where the magic starts! Take your ice-cold butter cubes and work them into the flour mixture. I use my fingers (washed, of course!) to pinch and rub the butter into the flour until it looks like coarse crumbs with some pea-sized butter bits remaining. Pro tip: if your hands get too warm, pop the bowl in the fridge for 5 minutes – cold butter equals flaky layers!

Adding the Milk

Now, pour in your milk all at once. Use a fork to gently stir just until the dough comes together – I mean it when I say don’t overmix! The dough should be slightly sticky but hold its shape. If it’s too dry, add a tablespoon more milk. Too wet? A sprinkle more flour. Easy peasy.

Baking the Gluten Free Biscuits

Preheat that oven to 425°F (220°C) – no cheating on the temperature! Drop spoonfuls of dough onto a parchment-lined baking sheet, leaving space between them. Bake for 12-15 minutes until they’re puffed up and golden brown on top. That heavenly smell will tell you when they’re done before the timer does!

Tips for Perfect Gluten Free Biscuits

Alright, let me spill all my biscuit-making secrets! After more failed batches than I’d like to admit, I’ve learned exactly what makes these gluten free beauties turn out perfect every time:

• Butter must be COLD – I keep mine in the freezer for 15 minutes before using. Warm butter = flat biscuits.
• Handle with care – Overmixing is the enemy! Stir just until the dough comes together – lumps are totally fine.
• Parchment is your friend – No sticking, no scrubbing pans later. Win-win!
• Don’t peek! – That oven door stays shut until the timer goes off. Trust the process.
• Hot oven is key – 425°F (220°C) gives you that perfect rise and golden top.

Follow these simple rules, and you’ll be enjoying the fluffiest gluten free biscuits of your life. Pinky promise!

Gluten Free Biscuits Variations

Oh, the possibilities! Once you’ve mastered the basic recipe, try these fun twists to keep things exciting. My family can’t decide which version they love most – maybe you’ll find your new favorite!

• Cheesy delight – Fold in 1/2 cup shredded cheddar and a pinch of garlic powder
• Herb garden – Add 1 tbsp fresh rosemary or chives for savory perfection
• Cinnamon sugar – Mix 1 tsp cinnamon into dry ingredients, then brush tops with melted butter and sprinkle with sugar
• Everything bagel – Top with that addictive everything seasoning before baking
• Bacon cheddar – Because everything’s better with bacon (add 1/4 cup crumbled cooked bacon)

See? One recipe, endless delicious options. What will you try first?

Serving Suggestions for Gluten Free Biscuits

Oh honey, these biscuits are like little blank canvases just waiting for your creativity! Here’s how I love to serve them (when they last long enough to make it out of the kitchen, that is):

• Classic breakfast – Split warm biscuits with butter and your favorite jam (my grandma’s blackberry jam is killer)
• Biscuit bar – Set out honey, flavored butters, and fruit preserves for a DIY brunch station
• Sunday supper – Pair with sausage gravy for the ultimate comfort food
• Soup’s best friend – Serve alongside chili or stew for dunking
• Shortcake style – Top with fresh berries and whipped cream for dessert

Honestly? They’re so good warm from the oven that half the time we just eat them plain while standing over the baking sheet. No judgment here!

Storing and Reheating Gluten Free Biscuits

Here’s the thing about these biscuits – they rarely last long enough to store! But when they do (miracles happen), pop them in an airtight container at room temperature for up to 3 days. To bring back that fresh-from-the-oven magic, wrap them in foil and warm at 350°F (175°C) for 5 minutes. For a quick fix, 15 seconds in the microwave works too, though they won’t be quite as crisp. Pro tip: freeze unbaked dough balls on a tray, then transfer to a bag – bake straight from frozen, adding a few extra minutes. Breakfast emergencies solved!

Gluten Free Biscuits Nutritional Information

Okay, let’s talk nutrition – because knowing what’s in these fluffy clouds of joy makes them taste even better! One biscuit (if you can stop at just one) gives you:

• Calories: 120
• Fat: 5g (3g saturated)
• Carbs: 18g (2g fiber)
• Protein: 2g

Now, full disclosure – these numbers might wiggle a bit depending on your flour blend or milk choice. Using almond milk? You’ll shave off a few calories. Adding cheese? Well…worth every extra gram of deliciousness! But either way, these are way better for you than those mystery-ingredient store-bought versions.

Frequently Asked Questions About Gluten Free Biscuits

I get questions about these biscuits all the time – here are the ones that pop up most often with my tried-and-true answers:

Can I use dairy-free milk?
Absolutely! I’ve made these with almond, oat, and coconut milk with great results. Just make sure it’s unsweetened unless you want slightly sweet biscuits (which, honestly, isn’t a bad thing!).

Why are my biscuits dense?
Two likely culprits: overmixing the dough (be gentle!) or using room temperature butter. Cold butter creates steam pockets for lift – that’s the flaky texture secret!

Can I make these ahead?
You bet! Mix the dry ingredients and cut in the butter the night before, then just add milk in the morning. Or freeze unbaked dough balls for instant biscuits anytime.

What’s the best gluten free flour blend?
My go-to is a 1:1 baking blend with xanthan gum already added. Bob’s Red Mill and King Arthur both work beautifully. Don’t use plain rice flour – you need the blend!

Can I roll and cut these instead of dropping?
Sure! Just pat the dough gently to 1-inch thickness and use a floured cutter. But honestly? I love the rustic look (and less work!) of drop biscuits.

Final Thoughts

There you have it – my foolproof recipe for gluten free biscuits that’ll make you forget store-bought versions exist! Give them a try and let me know how they turn out. I can’t wait to hear about your biscuit adventures – tag me when you make them so I can see your golden, fluffy creations!

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