You are going to be forever spoiled by my gluten free biscuit recipe! They are tender, with a flaky crumb. You'll NEVER go back to traditional gluten-free biscuits ( AKA hockey pucks) again!
Not too long ago I worked with Clabber Girl to create a decadent blueberry lavender shortcake recipe. I knew as soon as I tasted the slightly sweet shortcake biscuits that I was on to something.
Not even kidding- these are life-changing gluten-free biscuits!
Since then I have been making a savory version of those biscuits with buttermilk and black pepper and they are absolutely INSANE! Weekend breakfasts have now reclaimed my family's hearts and we are once again enjoying southern-style biscuits with our eggs and coffee.
This recipe even stores well! Yep, you read that right, you can wrap them tightly and store them at room temperature and they are still soft and delicious the next day. Get ready to cut butter into flour, bake up fluffy biscuits, and slather them with whatever jam your little heart desires! These are going to become a staple at your house for sure.
If you tried my gluten-free biscuits and enjoyed it, I would be so grateful if you would rate the recipe and let me know what you think in the comments below.
I just love hearing from you and your reviews and comments really help others that visit This Mess is Ours!
PrintLife Changing Gluten Free Biscuits
- Prep Time: 10
- Cook Time: 12
- Total Time: 22 minutes
- Yield: 10 biscuits
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
Instructions
Nutrition
- Serving Size: `1 biscuit
- Calories: 152
- Sugar: 8.5 g
- Sodium: 290.4 mg
- Fat: 7.8 g
- Carbohydrates: 20 g
- Protein: 1.3 g
- Cholesterol: 21 mg
Keywords: gluten free biscuit, biscuit, life chnaging biscuit
jessica says
Please put the recipe back up!
These are our favorite, but i misplaced my paper copy:(
thismess says
Hey Jessica,
Send your email address to meg@thismessisours.com and I'll drop the recipe to you! xx,M
Kristina says
I would love it if the recipe is put back up. These are delicious.
thismess says
Kristina,
I am working on tweaking this currently, but if you send me your email address I can send you the original recipe 😉
Kirby says
Are you going to put the recipe back up?? This is my favorite biscuit recipe and I didn’t save it!! 😭
thismess says
No worries!! I'm so sorry you missed them 🙂 I am going to email youth recipe as it was published. Let me know if you don't receive it.
Andrew says
Made this for my family's early Thanksgiving tonight. The best GF anything I've ever made. Just amazing. Thanks so much!
★★★★★
thismess says
Hooray!! You made my day Andrew, I am so glad you and your family loved these biscuits. Happy Thanksgiving!
Susan says
Duuuude! These are fantastic. I baked some this morning and my whole house smelled like butter...this is a GOOD thing 🙂
They’re super flaky and the outside gets kinda crunchy. We paired with strawberry jam and turkey bacon.
Thanks, Meg!
★★★★★
thismess says
Yay Susan!! I am so very glad you loved these and am really wishing I had a batch baking in the oven right about now 😉
Lauren says
This is definitely the best recipe I've tried for GF biscuits so thank you for that! While they turned out pretty perfect, they did not brown for me. Any ideas?
★★★★★
thismess says
I am so glad you like them! I'm not sure why they wouldn't have browned for you, did you leave them in the oven long enough? They should be golden on top when you do.
Debbie says
We have not been able to find an earth balance dairy free butter we can have....wondering if I could use coconut oil instead?
thismess says
HMMM...I have never tested the recipe with coconut oil, so I can't say for sure if it will work or not. If you give it a try please let m know how it turns out!
Jace says
So perfect. Thank you for this smashing recipe....used a 1/4 to 3/4cup milk to yogurt substitute for the buttermilk I didn't have....turned out awesome. Four teenage girls downed them all....well, plus one for the cook... 😉
Cheers!
Darlene Dobson from Canada says
Just made a double batch and my they are divine. We used the dairy free butter (Earth Balance) and non-dairy milk and reduced the kosher salt to 1/4 tsp and left out the pepper as we are not fans. We also used the Reynolds Easy Release Muffin liners in muffin tins and then spooned the batter in. Wonderful addition to our gluten recipe box for our family.
One question. If we wanted to leave out the xanthum gum what should be added in its place. Eggs are not an issue for us.
★★★★★
thismess says
So glad to know that you love these biscuits too!!! You could always use guar gum instead of xanthum gum.
thismess says
So glad you enjoyed them Darlene! You could always sub in guar gum for the anthem gum. I haven't tried any other substitutions outside of that, but traditionally there are no eggs in biscuits, so I probably would avoid that as an option due to the fact that hey would drastically change the flavor and texture.
Paulina says
I baked up a batch today and they were very tasty, and a great substitute for regular wheat flour tea biscuits. I had to modify the recipe slightly by adding more brown rice flour as my batter was runny at first, but the extra flour resulted in drier batter so I added some coconut oil and more milk till I got the consistency I felt was right. Despite my tinkering around with the recipe I was very happy with them, and they rose well. Didn't put any extra leavening. I just ate one with a a pat of butter that melted on the biscuit and accompanied it with strawberry jam. It was a heavenly reminder of the high teas I used to attend. Thanks for this inspiring recipe.
thismess says
So glad you enjoyed them Paulina! Happy holidays!
Lorraine Klutz says
Followed recipe exactly but dough very thin that I could pour it out, tried adding extra tapioca flour but this did not help much. Tried this twice with the same results and could not cut dough into biscuit shapes and ended up with flat pancake looking biscuits . Taste good but certainly not fluffy feature. What am I doing wrong.
thismess says
Hmmm...that is so odd Lorraine, I have never had that outcome and must have made these a thousand times. Are you sure the initial measurements are right?
Patricia Burkhart says
These biscuits sound yummy. Is it possible to use all GF flour (such as Bob's Red Mill 1+1 or Better Batter)? All of these different flours take up so much space on my shelf 🙁
Thanks!
thismess says
Hey Patricia! You could give it a try, but I find that this unique blend of flours is what gives these biscuits their perfect texture.If you give it a go let me know, I would love to know how it works.
Leota Harry says
Can you please advise how to make these biscuits dairy free as well as gluten free?Thanks.
thismess says
Hi Leota, you could use a dairy free butter such as Earth Balance and make vegan buttermilk by adding lemon juice into non dairy milk and letting it sit for a few minutes.
Sara says
Resulting buscuits were great. I literally ate half the batch in one go. Like some others on here, my dough was really wet, so I added more tapioca flour last minute and spooned it onto the baking pan. I used regular rice flour instead of the sweet kind, so maybe that caused the difference in consistancy? Either way, the texture and taste were a amazing.
★★★★★
thismess says
I am so glad you liked the biscuits! Adding a little extra tapioca flour never hurts if the dough is a bit wet. 🙂