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!Print
Life 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
- 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
Krystal O says
These biscuits really Have changed my life! I make them often, so I just wanted to send a "thank you"!!
These are the biscuits I dream of. Literally
Rainbow Conti says
Thank you! These are fabulous light fluffy tasty...no more hockey pick biscuits for me! Even my non gf hubby loves them! Have you cracked the code on yeast rolls? I used to make the best yeast rolls and breads and since I've had to go gf for my lupus symptoms my rolls are tasteless rocks...
Hooray!!! I am so glad that you and your husband love these - my non-gf daughter is obsessed with these which felt like a total win to me! I have not had much luck with yeast rolls, but that doesn't mean I'm not still trying. As soon as I figure one out that is as good as these biscuits I promise I will share it 🙂
euphoric biscuits had me moaning. has anyone tried freezing these?
Woo-hoo, that is what I like to hear Mina! I actually have freezing these babies on my to-do list for the next couple of weeks, so I will let you know how they turn out.
These truly are life changing. They are easy and absolutely delicious. I make them once a week in my house! The BEST GF biscuits I have found!
Ginger you are the best, thank you for sharing!!! I am so glad you love the biscuits as much as we do. 🙂
Denise Carrell says
I just put these in the oven and the batter was WAY to runny to roll out. I tried to let it sit a few minutes to give the starches a chance to absorb some of the liquid. The ideal way to measure flour is by weight but I still didn't expect the recipe to be that far off. I triple checked to make sure I didn't forget an ingredient (since the day was long and so is the ingredient list...ha). I will try them again but I'm wondering if in your trial runs for this recipe if you even had the problem and how to remedy it.
Denise that is really odd, I have never had that problem when making these myself and haven't had anyone else say that they have had that issue. the dough should come together in the bowl, then when you turn it out onto the plastic wrap you should be able to pat it out with your hands before cutting the biscuits. No rolling required. Next time I make the recipe I can definitely weigh it and come back to you with the correct amounts. We just never have too many people asking for weight vs cups so we haven't done it in the past. If it helps I always dip my measuring cups in the flours then level them. I'll make a batch of biscuits this week and be sure to measure by weight and get back to you. 🙂
Denise Carrell says
Well I can't say I haven't made some epic mistakes in baking before so who knows. Weighing things has been drilled into me in culinary school. I must say it does produce consistent results and it's very easy. Today I learned that these biscuits make excellent little pita type rounds when you mess up the recipe. I added some garlic powder and rosemary to make them savory and let's just say we all have "biscuit babies" from eating almost the whole batch (2 people, a bird and a dog). I will definitely be making these again. You have rivaled America's Test Kitchen in their recipe! Thank you and well done!
Wow, what a compliment! Thank you so much. I will definitely get back to you with weights asap. I usually make these on the weekend anyways, so it shouldn't be a problem to weigh it all. My mom is a pastry chef and i know she has always drilled weighing things (maybe not doing it is me rebelling 😉 HA! ) At any rate, I am really glad you enjoyed them and I am glad to know they make pretty tasty pita rounds...gonna have to try that myself!
So, I made this recipe, exactly how it shows on the website, and they didn't come out as shown, not at all! They were so soft and runny that I had to let them sit for a couple of minutes to allow the starches to bubble. Then I wound up having to spoon them onto the cookie sheet. They didn't rise very high either, but that's probably because I let them sit too long. I will try them once more, without spooning the flours before levelling and will do your way (after reading your last comment), but I found them tasting weird as well. Once more try then I'll have to look elsewhere for another recipe. Cheers!
So sorry Jodi-Anne, are you sure your measurements were right? I have made these a thousand times and never had that outcome.
Hi Meg! I'm excited to try these, but can't use the potato starch. I'm hoping your experience can help me. Could you recommend a different starch? Or should I just omit and see how they turn out? Thanks!
Hi Meg! You can try substituting arrowroot starch for the potato starch, I think it should work just fine 🙂
Fantastic! I'll give it a try ASAP. Thanks again!
Dawn stane says
These are these best gluten free biscuits I've tried. Thank you so much for the recipe.
Yay Dawn!!! I am so glad you like them 🙂 Biscuits are back!
Hi Meg, when you said you scooped the flour, did you level off the top of the measuring cup with a knife or did you just scoop n pour into your bowl. I want to get the amount right before I make them. Can't wait to try this recipe. Thank you.
Hi Judith, I scoop and level 🙂 You are going to love these!
Thank you. Can't wait.
Hi Meg, I have tried for many months to make a homemade biscuit that I could live with and enjoy, but every recipe I tried was so disappointing I just wanted to give up until I made your recipe. I knew it was different when I mixed everything together and looked at the dough. It looked and felt like the biscuits I used to make before going gluten free. They truly are life changing. I can now feel confident about making biscuits again. Thank you for this wonderful recipe.
Judith, you just made my day! I am so very glad that you gave this recipe a chance. Thank you for coming back and telling us how they turned out!
Donna Hann says
I have been tweaking my own gluten free biscuit recipe over the years and while they were tasty, they never blew me away enough to make the same recipe twice. I found yours tonight, made them, and I ate 5! I was trying to start my year off grain free. Oops. Thanks for a fabulous recipe.
Donna you just made my day!!! Woohoo!!! I am obsessed with these biscuits and am so glad they are making other peoples gluten free biscuit noshing dreams come true too. 🙂 Sorry we made you fall off the grain free train though...at least it's in the form of a tasty biscuit!
These look great and I can't wait to try them. I am wondering if you have given any thought to using weights for you flour measurements instead of cups? I have found that it's much more accurate.
These were beyond amazing. Like really and truly the best texture and the taste is on point!! I didn't even like biscuits pre-gf but these are just so darn good. Life changing indeed.
I am so glad you like these Sheryl!!! They really breathed new life into our weekend breakfasts.
I tried them with coconut flour instead of sweet rice flour (because that was what I had), and they taste absolutely delicious to me! Could be because I haven't had a biscuit in awhile 🙂 but I loved them.
Jenny I am so glad you liked them! I will have to give coconut flour a try sometime soon 🙂
low carb dessert recipes says
What a great gluten free biscuit recipe! Those look absolutely delicious! Pinned 🙂
Thank you so much!
A Patterson says
These just came out of the oven, and they are fabulous! What a lovely recipe-the biscuits came out just like the photos, and taste even better. My buttermilk had gone way south, so I used plain kefir. I also used Swerve sugar in place of regular, and I used ground pink salt instead of kosher. These are a bona fide biscuit, no two ways about it! Thanks for a keeper of a recipe!
Hooray!!! I am so glad you love these biscuits. Being a southern girl, biscuits are near and dear to my heart and it means the world to me that other people are enjoying these as much as we are.
These were delicious! After my daughter was diagnosed with Celiac Disease we pretty much gave up on biscuits because they were too eggy or to gritty. We will get a lot of use out of this recipe!
Oh my goodness Jessi, thank you so much for commenting! You just made my day. I am so glad that you and your daughter liked these.
I made these for dinner. They were so yummy! It almost had an aftertaste like English muffin. My husband and I both enjoyed them very much. Thank you.
I am so glad you enjoyed the biscuits! My family is obsessed with them - give breakfast sandwiches a try with the biscuits as the bin. You will love them!
How do you measure your flour? I sift and then scoop into measuring cups. I'm asking because I made these today and they were too wet to pat down. I ended up dropping them on the sheet and baking them but they took 22 minutes to get done all the way through, probably because they were high with peaks. The flavor was very good. If you scoop flour when you bake, it would mean that I didn't use enough flour.
Great question Barb, I actually scoop the flour. I am glad you still were able to enjoy the flavor. 🙂
Okay, I will try them again and scoop!
Shut up! These look AMAZING! My son has an egg allergy and it's so hard to find GOOD GF baked goods without them. Can't wait to try these!
Woohoo!!! Jessica, I am so glad you and your son can enjoy them 🙂 I hope you all love them as much as we do!
Jennifer S. says
I have been dying for a real gf biscuit. I figure since you lived in the south and all that, then you know what a real one tastes like..... I bought some buttermilk today - making these immediately!
YES!!! Jennifer - get ready, these biscuits are amazing. I can't wait to hear what you think!
Laura | Petite Allergy Treats says
Wow Meg! Those truly will change gluten free lives!! The texture looks perfect and I love and appreciate the absence of egg and strange ingredients. Pinned, shared, loved!
I am so glad you are excited about the biscuits! They are SO good.I hope you love them as much as we do - thanks for sharing!
Jocelyn (Grandbaby cakes) says
These most definitely look like they would change my life. I so want them to!
Girl, whne you have been eating nothing but sub par gluten free biscuits for 3 years a REAL bisuit is a huge celebration! Ha.
Linda McEnerny says
These look so good - however, so many of us who have problems with gluten have developed sensitivity to rice because of its overuse in gluten-free recipes. I will try this with green banana flour (gives amazing texture to GF breads) and quinoa flour instead. Hoping for good results!!
Linda, let me know how it works out with your variations. I have never baked with green banana flour, so I am super intrigued!