Ever had one of those days where you just need a warm, comforting biscuit but don’t want to fuss with a long list of ingredients or complicated steps? I hear you. As a busy mom myself, my kitchen victories are measured in simplicity and the smiles around my dinner table. That’s why I’m so excited to share these Fluffy 5-Ingredient Gluten Free Biscuits with you. They’re the answer to your buttery, flaky bread dreams, without any of the gluten-heavy guilt. They come together so quickly, you’ll have them on the table before the oven even finishes preheating.
Table of Contents
Table of Contents
Why You’ll Love These Gluten Free Biscuits
- Quick & Easy: Only 5 simple ingredients and 20 minutes from bowl to basket.
- Family-Friendly: Even the pickiest eaters won’t guess they’re gluten-free.
- Incredibly Versatile: Perfect for breakfast, as a side for dinner, or even as a base for strawberry shortcake.
- No Fancy Skills Required: If you can stir and drop dough, you’re already a biscuit pro.
Ingredients
Print
Fluffy Gluten Free Biscuits Recipe
- Total Time: 20 minutes
- Yield: 8 biscuits 1x
Description
Fluffy gluten free biscuits with 5 ingredients Easy buttery recipe for perfect homemade biscuits Quick delicious
Ingredients
- 2 cups gluten-free 1:1 baking flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup cold milk
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs.
- Pour in the cold milk and stir until a soft, slightly sticky dough forms. Don’t overmix!
- Drop 1/4 cup portions of the dough onto your prepared baking sheet, about 2 inches apart.
- Bake for 12-15 minutes, or until the tops are golden brown.
- Let them cool for a minute or two on the pan before serving warm.
Notes
Quick and easy recipe for fluffy, buttery gluten-free biscuits using only 5 simple ingredients. Perfect for breakfast or as a dinner side.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 biscuits
- Calories: 180 calories
- Sugar: 1 g
- Fat: 10 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- 2 cups gluten-free 1:1 baking flour (like Bob’s Red Mill)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup cold milk (any kind will work!)
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs.
- Pour in the cold milk and stir until a soft, slightly sticky dough forms. Don’t overmix!
- Drop 1/4 cup portions of the dough onto your prepared baking sheet, about 2 inches apart.
- Bake for 12-15 minutes, or until the tops are golden brown.
- Let them cool for a minute or two on the pan before serving warm. Enjoy that buttery perfection!
Equipment You’ll Need
- Large mixing bowl
- Whisk
- Pastry cutter or two forks
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Tips For Biscuit Success
My biggest tip? Keep everything cold. Cold butter and cold milk are the secret to achieving those gloriously flaky layers. If your kitchen is warm, you can even pop your bowl in the fridge for a few minutes before you start. And whatever you do, resist the urge to overwork the dough. A few lumps are perfectly fine—they lead to a more tender biscuit. If you’re looking for more ways to master gluten-free baking, check out my guide on essential gluten-free baking tips.
Serving Suggestions
These biscuits are the ultimate sidekick. Serve them warm from the oven with a generous drizzle of honey for breakfast, or split them open and load them up with a scoop of hearty chicken stew for a cozy dinner. They’re also fantastic alongside a fresh spring salad for a light lunch.
Nutrition Facts
Approximate values per biscuit: Calories: 180; Fat: 10g; Carbs: 20g; Protein: 3g.
I first made these biscuits for a friend who had recently gone gluten-free, and her reaction was pure joy. It’s moments like that—sharing food that makes people feel included and happy—that remind me why I love cooking. This recipe is a little piece of that magic, and I hope it becomes a trusted staple in your kitchen, too.
Your Gluten Free Biscuit Questions, Answered
Can I make these biscuits dairy-free?
Absolutely! You can easily substitute the butter with a solid vegan butter alternative (like Earth Balance) and use your favorite unsweetened non-dairy milk. The results are just as delicious.
How should I store leftover biscuits?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, they freeze beautifully. Just thaw and warm them in the oven or toaster when you’re ready to enjoy.
Why did my biscuits come out dense?
This usually happens if the butter was too warm or if the dough was overmixed. Remember, cold ingredients and a light hand are your best friends for fluffy biscuits.
Can I use a different gluten-free flour?
I highly recommend a 1:1 baking flour blend for the best texture. Blends that contain xanthan gum, like the one from Bob’s Red Mill, work perfectly as they mimic the structure of traditional flour.