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Quick & Easy Gluten-Free Biscuits

Quick & Easy Gluten-Free Biscuits – These 5-ingredient gluten-free biscuits are simple enough for beginners and are on the table in no time!

Front view of gluten-free biscuits on a plate with raspberry freezer jam on the side

My dad didn’t do much cooking growing up, but he made us biscuits a few times a year on the weekends. They made for a yummy Saturday morning breakfast or weekend breakfast-for-dinner!

The only kind of biscuits I’d eaten growing up were my dads (and then the canned refrigerator kind on occasion at someone else’s house), so I didn’t know until college that there were so many different kinds of biscuits! Two of the most common are laminated biscuits (which involve cold butter + folding the dough + cutting with a biscuit cutter) and drop biscuits (that you usually just scoop and drop onto a baking sheet in a fairly organic shape).

I went YEARS without eating a biscuit after we went gluten-free because most recipes just didn’t deliver–most felt gummy or dry and almost always pretty flavorless. Last year I decided it was time to come up with one of my own, and today it’s time to share the biscuit recipe we’ve made dozens of times since!

These gluten-free biscuits are kind of cheater biscuits–they *look* a lot like laminated biscuits on the outside, but they’re as easy to make as drop biscuits. They’re AWESOME for beginners!

One thing that makes our gluten-free biscuit recipe unique is that there is no butter and no eggs! Instead, we’re using a shortcut method that still gives you light, delicious biscuits. Here’s what you’ll need to get started…

5 Ingredients You Need To MAke Gluten-Free Biscuits:

  • Gluten-Free Measure For Measure Flour. I’m using King Arthur Flour Measure-For-Measure flour for gluten-free biscuits. It’s our go-to because of its blend of starches and grains that gives really consistent results. It also contains xanthan gum.
  • Baking Powder. For that signature rise and puff!
  • Sugar. A little sugar balances the flavors without making these taste sweet and also helps them brown nicely.
  • Salt. With biscuits, you typically want the salty flavor to come through a bit. These won’t be super salty, but you’ll definitely use some to get that classic biscuit flavor.
  • Full Fat Greek Yogurt. Our magic ingredient! Full fat (not low fat or light!) Greek yogurt has enough fat and protein to give these gluten-free biscuits the proper texture and tang, similar to what butter and buttermilk would do in a traditional recipe. It’s how we can make gluten-free biscuits with no eggs or butter!
  • Butter For Brushing (If You Want). Lastly, you can brush the tops of the biscuits with melted butter right before baking. I love this effect!

A NOTE ON SWAPS & SUBSTITUTIONS:

  • DO NOT use light/low-fat yogurt or traditional yogurt for these biscuits. You need Greek style yogurt that is full fat to get the proper texture!
  • FLOUR. We highly recommend King Arthur Measure-For-Measure flour for this recipe. If you have to use another brand, make sure you use a cup-for-cup gluten-free flour blend that contains xanthan gum and be sure to measure accurately. Bob’s Red Mill or Cup4Cup would probably be a good place to start, but we HIGHLY recommend King Arthur whenever possible. Using another brand or blend can change your results, so it’s important to measure accurately! You cannot use almond flour or coconut flour in this recipe.

How To Make Gluten-Free Biscuits, Step-By-Step:

  1. Preheat oven to 425 degrees F. & line a baking sheet with parchment paper.
  2. Combine the dry ingredients. In a large bowl, combine flour, baking powder, sugar, and salt. Whisk to combine.
  3. Add yogurt and use a spatula to mix the yogurt into the dry ingredients until it starts to come together.
  4. Turn out the dough onto a clean countertop (it’ll still be pretty dry and might not seem cohesive–don’t panic!).
  5. Use your hands to knead and mix the dough until it comes together in a ball.
  6. Cut the dough into 12 equal portions (I like to cut the dough into 4 pieces (quarters), then cut each quarter into 3 pieces. You can also weigh the dough and divide it by 12 to weigh each biscuit portion to be equal)
  7. Use your hands to form each portion of dough into a ball, then pat it out into a cylinder biscuit shape, about 1″ thick.
  8. Place biscuit on prepared baking sheet and repeat until all 12 biscuits have been formed.
  9. Brush the tops of the biscuits with melted butter. (This adds gorgeous flavor and helps them brown more evenly!)
  10. Bake at 425 degrees F. for 18-20 minutes or until very golden.
Front view of gluten-free biscuits spread with raspberry freezer jam on the side

Yummy Biscuit Topping Ideas To Try

Now that you have a fresh batch of light, fluffy gluten-free biscuits, the next question to ask is “what are some good toppings for biscuits?” Well, here are a few of our favorites…

Sweet Biscuit Toppings:

  • Honey Butter. Simple, easy, and delicious, a good honey butter is one of my favorite sweet biscuit toppings.
  • Cinnamon Butter. Or, turn up the flavor with our whipped cinnamon honey butter!
  • Freezer Jam. I’m a huge fan of freezer jam–strawberry, raspberry, peach, spiced pear…all of it! It tastes so much fresher and lighter to me, and doesn’t require any pressure canning. (You literally just heat some things on the stove, stir them into mashed fruit, scoop it into clean jars or containers, then pop it in the freezer!) Of course, any other jarred brand or kind of jam also works!
  • Nutella & Berries. TRY IT! Chocolate hazelnut butter, like Nutella or PB&Co brand + strawberries or raspberries = one of the best sweet biscuit toppings ever!
  • Coarse Sugar. For an easy sweet biscuit topping, just sprinkle a little turbinado/coarse sugar on top of the melted butter before popping the biscuits in the oven.

Savory Biscuit Toppings:

  • Sausage Gravy. Turn these into gluten-free biscuits and gravy by adding some gluten-free sausage gravy on top! It’s decadent, sure, but it is WORTH IT.
  • Hot Honey. If you haven’t tried it before, hot honey is a REALLY yummy, zingy delight! It’s honey infused with chili oil, jalapeños, habañeros, etc., depending on the brand, so it has some sweetness AND some kick. A little goes a long way! Drizzle a bit on your biscuit as-is, or layer with some crispy chicken or country ham to build an epic sandwich. We like Red Clay brand hot honey, or you can make your own!
  • Ham & Fried Eggs. Similarly, you can turn your gluten-free biscuit into a breakfast sandwich by adding goodies like ham, bacon, or sausage, fried eggs, tomatoes, cheese, or greens.
  • Sandwich Toppings! Or keep things lighter with deli meats + cheese + lettuce + sandwich fixings like tomatoes, pickles, mayo or mustard.
  • Cheddar & Chives. Grate some sharp cheddar over your biscuits before baking or add some snipped chives to the batter along with the yogurt.
  • Everything Bagel Seasoning. Brush the gluten-free biscuits with butter and sprinkle with everything bagel seasoning before baking. Use store-bought or make your own!
Gluten-Free Biscuits on a white platter
A stack of three fluffy gluten-free biscuits

FAQ + Tips For The Best Gluten-Free Biscuits:

What’s The Difference Between Drop Biscuits & Cut Biscuits? Drop biscuits aren’t made using a biscuit cutter or glass. With drop biscuit dough, the butter isn’t “laminated” between layers of folding, so the biscuits are light and fluffy but aren’t layered and flaky the way cut biscuits are.

Can You Freeze Gluten-Free Biscuits? Yes! I prefer to freeze my gluten-free biscuits after baking. Let them cool before transferring them to an airtight freezer-safe bag, then press out any extra air and store in the freezer. How long do gluten-free biscuits last in the freezer? In my experience, they’ll stay fresh in the freezer up to 2 months.

How To Re-heat Leftover Biscuits. When possible, I recommend thawing frozen biscuits in the refrigerator or on the counter first, then reheating them on a sheet pan in the oven for 8-10 minutes at 350 degrees. If re-heating from frozen, you may want to reduce the temperature to 325 and allow an extra 5-10 minutes for them to heat through.

Can You Freeze Gluten-Free Biscuit Dough? I don’t recommend it. I’ve tried it, but biscuits freeze much better after baking than before baking.

Front view of gluten-free biscuits on a plate with raspberry freezer jam on the side

Our Favorite Tools & Ingredients For This Recipe:

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Front view of gluten-free biscuits spread with raspberry freezer jam on the side

Quick & Easy Gluten-Free Biscuits


  • Author: Sweets And Thank You
  • Total Time: 40 minutes
  • Yield: 12 Gluten-Free Biscuits 1x
  • Diet: Gluten Free

Description

These 5-ingredient gluten-free biscuits are simple enough for beginners and are on the table in no time! 


Ingredients

Scale
  • 3 cups (360 g.) gluten-free Measure-For-Measure flour (we recommend King Arthur), weighed or scooped and leveled**
  • 2 Tbsp. baking powder
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 3 cups (670 g.) plain full-fat Greek yogurt* (do NOT use regular or low-fat yogurt!)
  • 1 Tbsp. melted butter, for brushing the tops (optional)

Instructions

  1. Preheat oven to 425 degrees F. & line a baking sheet with parchment paper.
  2. In a large bowl, combine flour, baking powder, sugar, and salt. Whisk to combine.
  3. Add yogurt and use a spatula to mix the yogurt into the dry ingredients until it starts to come together.
  4. Turn out the dough onto a clean countertop (it’ll still be pretty dry and might not seem cohesive–don’t panic!).
  5. Use your hands to knead and mix the dough until it comes together in a ball.
  6. Cut the dough into 12 equal portions (I like to cut the dough into 4 pieces (quarters), then cut each quarter into 3 pieces. You can also weigh the dough and divide it by 12 to weigh each biscuit portion to be equal)
  7. Use your hands to form each portion of dough into a ball, then pat it out into a cylinder biscuit shape, about 1″ thick.
  8. Place biscuit on prepared baking sheet and repeat until all 12 biscuits have been formed.
  9. Brush the tops of the biscuits with melted butter.
  10. Bake at 425 degrees F. for 18-20 minutes or until very golden.

Notes

*We’ve had good success with Fage brand and Chobani. Again, be sure to use plain FULL FAT (usually labeled full-fat or 5%) GREEK STYLE yogurt. 

**We highly recommend weighing your flour when possible for the most accurate results. If you can’t weigh it, be sure to use the scoop and level method for the most accurate measure. Using too much flour can make the biscuits dry or gummy. Even an extra tablespoon can make a big difference in texture. 

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Keywords: gluten free biscuits, gluten-free biscuits, gluten-free drop biscuits, gluten free drop biscuits, easy gluten free biscuits

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One Comment

  1. I tried this recipe and I’m hoping it comes out they’re just in the oven. I make my own gluten-free flower without meal and rice. I added some of Bob’s red Mill all purpose gluten-free flour and of course I saw that your directions. The door was a little sticky for me so I did add a little bit more rice flour as I was kneeling it

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