Fluffy & Buttery Gluten-Free Biscuits
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Mile-high, flaky, buttery gluten-free biscuits that don't crumble when you butter them. Only 6 ingredients and ready in 30 minutes!
Mile-high, flaky, buttery gluten-free biscuits that don't crumble when you butter them. Only 6 ingredients and ready in 30 minutes!
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βKey Takeaways
The Secret to Flaky GF Biscuits
Gluten-free baking often yields heavy, dense results. For biscuits, that means hockey pucks instead of flaky, buttery layers.
The secret to getting gorgeous, distinct layers in a gluten-free biscuit isn't just about the flourβit's about temperature and technique. These biscuits achieve a towering height and incredible flakiness by grating freezing cold butter and using a classic folding method.
Why This Recipe Works
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The Ingredients (And Why Each One Matters)
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Bob's Red Mill GF 1-to-1 Flour
β β β β β 4.8Direct 1:1 substitute for any recipe
King Arthur GF Flour
β β β β β 4.8Professional baking quality
Xanthan Gum
β β β β β 4.8Essential GF binder for baking
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Step-by-Step Instructions
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Expert Tips for Perfect Results
Easy Ingredient Swaps
If you are cooking a big hearty breakfast, serve these next to some Gluffy GF Pancakes!
Storage & Reheating
Biscuits are always best the day they are made. However, you can freeze leftover biscuits in an airtight bag. To reheat, wrap a frozen biscuit in foil and bake at 350Β°F for 10-15 minutes until warmed through. This keeps them perfectly soft inside.
Check Gluten β scan any food label instantly to ensure your ingredients, like baking powder or dairy-free swaps, are safe.
FAQs
Why did my biscuits turn out flat?
Your butter might have gotten too warm, or your baking powder is expired. Always use ice-cold butter!
Can I make these drop biscuits instead?
Yes! If you don't care about the flaky layers, just add an extra 2 tbsp of buttermilk to make the dough wetter, and drop spoonfuls onto the baking sheet.
Why are my biscuits crumbly?
If you used a flour blend without π xanthan gum, they will fall apart. Also, ensure you measured your flour correctly by spooning and leveling, not packing it in.
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Check any food label instantly with our free AI gluten scanner β detects 500+ hidden gluten sources in 3 seconds.
Fluffy & Buttery Gluten-Free Biscuits
Mile-high, flaky, buttery gluten-free biscuits that don't crumble when you butter them. Only 6 ingredients and ready in 30 minutes!
Essentials
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Ingredients
- 2 cups Gluten-Free 1-to-1 Baking Flour
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1 tbsp Sugar
- 1/2 cup Cold Unsalted Butter (grated)
- 3/4 cup Cold Buttermilk
Instructions
Preheat your oven to 425Β°F (220Β°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the GF flour, baking powder, salt, and sugar.
Take your freezing cold butter and grate it using a cheese grater directly into the flour mixture.
Toss the butter shreds in the flour until coated. Do not squish the butter with your warm hands!
Make a well in the center and pour in the cold buttermilk. Stir gently with a fork just until a shaggy dough forms.
Turn the dough out onto a lightly floured surface. Pat it into a rectangle.
Fold the dough in half over itself like a letter, then pat it down again. Repeat this folding process 4 times (this creates the flaky layers!).
Pat the dough out to 1-inch thickness. Use a biscuit cutter to cut out rounds, pressing straight down without twisting.
Place the biscuits close to each other on the baking sheet so they touch slightly (this helps them rise upward).
Bake for 12-15 minutes until golden brown on top.
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Shop Gluten-Free EssentialsTried-and-tested GF staples we recommend
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Top Gluten-Free Picks
Bob's Red Mill GF 1-to-1 Flour
β β β β β 4.8Direct 1:1 substitute for any recipe
King Arthur GF Flour
β β β β β 4.8Professional baking quality
Xanthan Gum
β β β β β 4.8Essential GF binder for baking
As an Amazon Associate, we earn from qualifying purchases at no extra cost to you. Prices and availability are accurate as of the time of listing.
Celiac Safety Glossary
- Gluten
- Gluten is a family of storage proteins (prolamins and glutelins) found naturally in cereal grains like wheat (including varieties like spelt, kamut, and farro), barley, and rye, which acts as a binder to give food elasticity and shape.
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About the Author
Rachel Lopez
Recipe Developer & Certified Pastry Chef
Rachel is a classically trained pastry chef who transitioned to gluten-free baking after her daughter was diagnosed with celiac disease. She develops and tests every recipe on Check Gluten, ensuring they work perfectly with GF ingredients.
Meet our full team βMedical Disclaimer: This article is for informational purposes only and is not a substitute for professional medical advice. Always consult your physician or a registered dietitian before making dietary changes related to celiac disease or gluten sensitivity. Read full disclaimer.
πSources & Citations
- β’Celiac Disease Foundation β celiac.org β Comprehensive research and patient resources on celiac disease
- β’Beyond Celiac β beyondceliac.org β Research-driven celiac disease advocacy and resources
- β’GFCO (Gluten-Free Certification Organization) β gfco.org β Certification standards (<10 ppm)
- β’FDA Gluten-Free Labeling β fda.gov β Federal regulations for <20 ppm labeling
- β’Check Gluten Community β 41,000+ celiacs β First-party data from community feedback and AI label scans
Content reviewed and fact-checked by our clinical & nutrition team. Last updated July 2026.
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