Fluffy gluten-free Biscuits are a must-have! This recipe is simple, with one special ingredient to give you the best gluten-free biscuits ever.
When was the last time you had good gluten-free biscuits?
I think it’s easy to find dry, dense, gluten-free biscuits. But fluffy, buttery, gluten-free biscuits? That’s a tough one to come across.
A while go, I shared recipes for my Garlic Cheddar Drop Biscuits and Cinnamon Sugar Drop Biscuits. They’re my favorite recipes for quick and easy, fluffy biscuits that can be whipped up in just a few minutes.
But my husband is a biscuits and gravy guy, through and through. As much as he loves my drop biscuits, he wanted the “real thing” to go with gravy. After a couple months of experiments, here they are!
I’m pretty sure my husband and son could eat through an entire recipe themselves.
These gluten-free biscuits are easy to make, and extra fluffy thanks to one special ingredient. Keep reading, below, for more tips and tricks to ensure you have the best biscuits possible!
Let’s chat about standard biscuit tips first.
- Use cold butter and milk. Cold butter will give your biscuits pockets, giving them extra fluff. Cold milk will help keep your butter cold.
- Don’t overwork the dough. Here we aren’t worried about overworking the dough because it creates excess gluten (because they’re gluten-free!). Instead, the more you work your dough the harder it will be to work with the dough (it will be extra sticky) and the warmer the butter and milk will get.
- Measure your flour correctly. Be sure to spoon your flour into your cup measure till it’s overflowing, then use a knife to gently level it across the top (dumping off any excess flour). Scooping your flour could lead to extra flour, and your biscuits won’t be as tender.
- Bake them close together. This will ensure the edges don’t get too crispy, and instead they will be soft and fluffy still.
- Freeze them prior to baking. Keep everything extra cold this way! Throw your biscuits in the freezer (on a plate) while your oven is preheating.
I’ve got a few tricks up my sleeve for extra fluffy gluten-free biscuits in particular.
- Psyllium Husk. It acts as a binder (similar to xantham gum) and gives the biscuits extra elasticity. Basically it gives that extra stretch that gluten typically does. You’ll often see it used in gluten-free bread recipes, and I think it gives these biscuits the extra edge. Just be sure to use whole psyllium husks, NOT psyllium husk powder!
- Extra egg. Most biscuit recipes don’t have quite as much egg per the amount of flour as this one does. Having a little more egg helps to give an extra dose of puff to these.
- Letter fold. Rather than rolling the dough out and punching the biscuits out right away, I recommend doing a letter fold first. Pat your dough out gently into a thin rectangle. Then you’ll fold one side a third of the way over the dough, and the other side on top of the other two layers. This will give you three layers of dough. Pat it out again till it’s 1 inch in thickness. Then you can punch out your biscuits. This is similar to laminating dough, and gives extra defined layers.
Wanna use buttermilk? I recommend using 3/4 cup of buttermilk instead. Since it’s so thick, you’ll need a little extra for the dough to come together.
Let the biscuits rest for a couple minutes after they come out of the oven.
Then, you can brush them with extra butter on top if you’d like. I never feel the need to, unless I want them to look extra nice.
The best part is last: toppings!
These are made to be served with a sausage gravy on top. We like to use this recipe of sausage gravy, but of course use gluten-free flour instead. Or, you can serve them with eggs and bacon.
But my favorite way to eat these is with homemade jam. My Apple Pie Jam on top of this is like eating fluffy apple pie. Jam of any flavor or apple butter is seriously divine. Cut one in half and put it in the middle like a jam sandwich! Yum.
Everyone needs a go-to recipe for classic, fluffy, easy, gluten-free Biscuits. I hope ya’ll love this recipe as much as my family does. We’ll be making these for many years to come.
After you make them, let me know what you think! Leave a comment and/or rating below, and find me on Instagram and tag me in your biscuit picture. I love to see them!
Before you go, check out my gluten-free Cinnamon Rolls, Cinnamon Swirl Banana Bread, and Cinnamon Sugar Scones. They’re some of my favorite classic breakfast recipes!
- 1/2 cup + 2 tbsp whole or 2% milk
- 1 tbsp whole psyllium husk (NOT psyllium husk powder)
- 1 egg
- 1 1/2 cup gluten-free all purpose flour (I use King Arthur Measure for Measure)
- 1 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold butter
To begin, add your milk, psyllium husk and egg to a small mixing bowl and whisk together. Set aside.
To a medium mixing bowl, add your flour, sugar, baking powder, and salt and whisk them together.
Dice your butter into pea-sized pieces. Add it to your dry ingredients and stir together, till all of the butter is covered.
Add the wet ingredients to your dry ingredients and stir them together till you have a shaggy dough. Prepare a clean space on your counter and dust it with flour. Pour your dough out onto the counter.
Gently work the dough till it comes together in a ball. Pat it out into a thin rectangle.
Letter fold: Using a spatula, gently lift the right side of the rectangle and fold it into a third of the dough. Lift the left side of the rectangle and fold it on top of both layers (creating three layers). Gently pat the dough out to 1 inch high.
Spray a round cookie cutter (~2 1/2 inch cutter) with non-stick spray. Gently cut the biscuits, pressing straight down (not twisting). I recommend wiping your cookie cutter in between cutting each biscuit. You should get about 6-8 biscuits, depending on the size of your cutter and how thin you roll your dough.
Any leftover dough can be gently pressed together and patted out again, to cut more biscuits out of.
Place your biscuits on a plate in the freezer while your preheat your oven to 450.
Once your oven is ready, spray a pan with non-stick spray and place your biscuits on it, with NO space in between them (I did two rows of four biscuits each). Bake them for 12-15 minutes, or till the tops are golden.
Let them rest for a couple minutes, then enjoy! I recommend topping them with homemade jam, apple butter, or sausage gravy.
Biscuits are best eaten fresh! If you have any leftover, you can store them in an airtight container at room temperature for 1 day.
Kathy S says
why can’t u use the psyllium powder. that is all I have.
Chelsea Green says
Hi Kathy. Great question. Because psyllium husk powder is processed more than psyllium husks, it behaves differently. Like, absorbing liquids more readily.
Elle Stewart says
Is there a substitute for psyllium? I’m highly allergic to it & chia seeds. Do you think I could use Flax Seeds? Thanks 💜🇨🇦
Chelsea Green says
Hi Elle. I’m sorry to say, I don’t know if flax seeds would work. They would be the next thing I would try, but I can’t guarantee it would work. I do think it would be worth a try though!