Recipe

Flaky Gluten Free Biscuits

Tall, buttery, crisp-edged biscuits that stay tender inside, made with accessible gluten free pantry staples.

By Matt Campbell

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4.8

A stack of golden brown gluten free biscuits on a white plate with a pat of butter melting on top, set on a warm kitchen table with soft natural light

There are two kinds of biscuit mornings. The ones where you have time to be precious about it, and the ones where you need warm, buttery carbs on the table before anyone starts negotiating for cereal.

This gluten free biscuit recipe lives in the sweet spot between those two. It is low drama, but it still gets you tall layers, crisp edges, and that steamy, tender center that makes you pause mid-bite like, okay wow, we are back.

The secret is not a secret ingredient. It is a handful of small moves that stack up: very cold butter, a gentle mix, a quick fold, and a hot oven. Let’s make biscuits that do not taste like a compromise.

Gluten free flour blend, baking powder, butter, buttermilk, eggs, and salt arranged on a clean kitchen counter in natural light

Why It Works

Flaky layers without gluten: Cold butter plus a simple fold creates lift and visible layers.
Tender, not gritty: A balanced gluten free flour blend and enough fat keep the crumb soft and cozy.
Crisp edges, soft middle: High heat sets the outside fast while the inside stays steamy and plush.
Reliable rise: Baking powder does the heavy lifting, and a short chill helps the biscuits hold their shape.

Pairs Well With

Storage Tips

Room temp: Keep biscuits in an airtight container for up to 2 days. If your kitchen is humid, stash them in the fridge instead.

Fridge: Up to 5 days in a sealed container. Rewarm before serving for best texture.

Freezer (baked): Freeze baked biscuits on a sheet pan until solid, then transfer to a freezer bag for up to 2 months.

Freezer (unbaked): Cut the biscuits, freeze on a tray until solid, then bag them for up to 2 months. Bake from frozen at 425 F, adding 2 to 5 minutes.

Reheat: Warm in a 350 F oven for 8 to 12 minutes (from fridge) or 15 to 18 minutes (from frozen). If you are using the microwave, do 10 to 15 seconds just to take the chill off, then finish in the oven or toaster oven to bring back the edges.

Freshly baked gluten free biscuits cooling on a wire rack on a kitchen counter with a baking sheet nearby

Common Questions

What is the best flour for gluten free biscuits?

Use a cup for cup gluten free all purpose flour blend that includes xanthan gum. If your blend does not include it, add xanthan gum as listed in the ingredients. Heads up: weights vary by brand, so if you weigh your flour, use the gram amount as a starting point and trust the dough cue. It should look shaggy, feel moist, and hold together when squeezed.

Can I make these without buttermilk?

Yes. Mix 1 tablespoon lemon juice or white vinegar with 1 cup milk and let it sit 5 minutes. Whole milk is best for tenderness. You can also use plain kefir.

Why are my gluten free biscuits crumbly?

Crumbly usually means the dough was too dry, over-floured during shaping, or the biscuits were overbaked. Add buttermilk 1 tablespoon at a time until the dough holds together. Also measure flour by spooning into the cup and leveling, or weigh it if you can. When you shape, use only a light dusting of flour. A little tacky is normal.

Do I need to chill the dough?

It helps a lot. A 10 minute chill firms the butter so it stays cold longer in the oven, giving you better layers and less spread. Chemical leaveners do the main rising, but cold butter helps the structure and flake.

Can I make them dairy free?

You can. Use cold vegan butter (the stick kind works better than tub spreads) and make “buttermilk” with unsweetened almond or oat milk plus lemon juice. The flavor will shift slightly, but the texture is still solid.

Can I make drop biscuits instead of cut biscuits?

Absolutely. Add an extra 2 to 4 tablespoons buttermilk for a thick, scoopable dough, then mound onto the baking sheet. They will be more rustic and a little less layered, but still very good.

Can I freeze unbaked biscuits?

Yes, and it is a lifesaver. Cut the biscuits, freeze on a parchment-lined tray until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen at 425 F, adding 2 to 5 minutes as needed.

How do I avoid a metallic aftertaste?

If you are sensitive to it, use aluminum-free baking powder. Also do not overdo the baking soda. Measure carefully, and make sure you are using real buttermilk (or a good substitute) so the soda has enough acid to react.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Box grater or pastry cutter
Measuring cups and spoons (or kitchen scale)
Baking sheet
Parchment paper
2 1/2 to 3 inch biscuit cutter (or the rim of a drinking glass)
Pastry brush (optional)

I did not grow up gluten free, so when I started testing gluten free baking for friends, biscuits were the one thing I refused to let be sad. A biscuit is supposed to be a little messy. Butter on your fingers. Steam in your face when you crack it open. Zero apology.

After a few batches that were either hockey pucks or sandy little crumbles, I learned the real trick: stop treating gluten free dough like it can take a beating. Mix it like you are handling something fragile and expensive. Then bake it like you mean it. Hot oven, cold butter, and confidence.