Have you been searching for for the perfect flaky gluten-free biscuit? We’ve got the recipe – and we’ll also give you tips for getting it right every time.
How to make high-rising biscuits has been many a baker’s challenge down the years. After all, biscuits are an enormous cultural touchstone in the American South, where cooks are often judged by their biscuit prowess. Even north of the Mason-Dixon line, there’s no denying most of us love a tender, flaky biscuit: stuffed with country ham, […]
Strawberry shortcake is to summer what apple pie is to fall: the season’s quintessential dessert. But once field-fresh strawberries have come and gone, is shortcake season over? Perish the thought! Peach or nectarine shortcake are July favorites, with blueberry/blackberry taking over as July gives way to August. Fresh fruit shortcake is always in season — […]
If ever there was a time for strawberry shortcake – easy strawberry shortcake – it’s now. Night comes slowly these days, reluctant to push the sun out of the sky. We linger over a late dinner, then even longer on the deck, waiting for the last tiny smear of gold to leave the western horizon. Here […]
When it comes to biscuits, we have quite the selection. From flavored biscuits, to self-rising biscuits, to drop biscuits, and pretty much everything in between. If you’re looking for a biscuit recipe, we’ve got you covered. And that includes in the gluten-free department. We’ve shared a few gluten-free biscuit recipes on the blog before, but […]
Tender and light gluten free drop biscuits are ready in 20 minutes, start to finish. You can’t beat the taste or the convenience!
I don’t know about you, but I hate making dinner for my family every night. I know it sounds kind of ridiculous, since I cook and bake like it’s my job (because it is). But dinner creeps up on me every day just like it probably does with you.
I don’t want to spend forever making dinner. They’re just going to eat it and forget it, no matter how good it is. And I don’t want to prepare the same meal every night any more than they want to eat the same meal every night.
So when I realized that I was making rice or gluten free pasta night after night, even if the rest of the meal wasn’t a repeat, I found it inexplicably sad. Hel-lo gluten free drop biscuits.
For so long, I was so obsessed with light and flaky biscuits, with layers upon layers of buttery goodness. So when a super lovely, longtime reader named Jennifer starting asking about nonflaky biscuits, it took me a few moments to actually get it.
You know, like, “Oh right! You mean drop biscuits!” So now, after that gentle reminder, I now present to you these light and fluffy gluten free drop biscuits. They’re not flaky in the traditional sense, because they’re not laminated. But they’re still super tender and light. And there’s no folding or rolling necessary at all.
Before you know it, in 20 minutes flat from start to finish, these gluten free biscuits are looking gorgeous and smelling fabulous. They’re so quick and easy that I nearly made a real-time how-to video, rather than the more produced kind at the top of this page. But honestly it was just too boring, even thought it was still super fast. 🙂
We still need lightness in our biscuits, but we’re not going to get it from layers of flour alternating with layers of cold butter that puff and expand in the heat of the oven. So we have to get it another way.
With drop biscuits, we go with smaller pieces of butter, just the right ingredients (of course!), a wetter dough, and a light, light touch. In fact, more often than not these days, I grate the butter on a standard cheese grater. So easy!
There’s very little actual hand-on-ingredients action going on here. Keep those ingredients cold!
These are your last-minute biscuits. You probably even have all the ingredients right there in your gluten free pantry right now. And you can make and shape the biscuits, then freeze them on a rimmed baking sheet.
Pile them into a zip-top bag and pop them out whenever you need a biscuit. Bake right from frozen by just adding a few minutes to the baking time.
Let’s be honest, though. You still may not love ❤️ making an everyday weeknight dinner. I know I don’t! But a little variety in the menu goes a long way—both for the cook and the eaters!
A biscuit is just a biscuit — or is it? In summer, a bit of sugar and splash of vanilla turn biscuits into the perfect base for strawberry shortcake. And this time of year, a touch of spice and a hint of sweetness yield fall biscuits perfect for many a “pass the biscuits” occasion. Our […]
These ten gluten free biscuit recipes cover everything from sweet to savory, drop to layered. Use them for sandwiches, or to serve alongside any meal.
Whether you’re trying to complete a simple meal, or dress up a breakfast or brunch, biscuits are where it’s at. Below are 10 amazing gluten free biscuit recipes that will carry you through the meals and the seasons. Any of these recipes freeze well, but there really is no need to freeze drop biscuits as they are just.so.simple.
If you’d like to freeze any of the layered kinds of biscuits, just make and shape the dough, freeze the rounds in a single layer on a baking sheet and pile them into a zip-top bag. Bake directly from frozen, adding a couple of minute on to the baking time.
Biscuit Baking Tips
When you’re making pastry, gluten free or not, the keys to success are in proper temperature and architecture. Let me explain…
Temperature is super important in making pastry. When the fat (usually butter) is kept cold, it constricts and stays, well, small. That way, when the cold dough goes into the oven, the fat expands quickly in the heat and puts outward pressure on the rest of the dough around it. That, and some sort of leavener (baking powder and/or yeast) are what creates the lightness and airiness. All pastry should be cold before you bake it.
Architecture is also very important—when you’re making layered pastry. Drop biscuits are made more like drop cookies. Just put the ingredients together, keep them cold and handle them lightly, then pop them in the oven. Layered biscuits and other pastries are where architecture comes in.
Laminating dough is the process of creating thin layers of dough separated by butter (or another fat that is solid at room temperature) through a series of “turns,” or alternating folding and rolling the dough. Full lamination is in puff pastry, but even a few turns will create a nicely layered biscuit. It only takes a few more minutes, and the rewards can be great.
Here are my 10 of my favorite gluten free biscuit recipes, for everything from savory to sweet, layered to drop. Whatever the question, biscuits are the answer. Trust me!
Just-like-you-remember, homemade gluten free Cheddar Bay Biscuits. Simple drop biscuits that are super easy to throw together, and taste just like the famous Red Lobster Biscuits. With just the right amount of garlic, butter and a light sprinkling of fresh parsley.
They’re perfect for any meal, and since they’re drop biscuits, there’s no folding and laminating of the dough. There’s a time for laminating and folding, don’t get me wrong. This just isn’t it!
Truly light and flaky gluten free biscuits with rich sausage gravy. Ready in minutes, this hearty breakfast is a family favorite, and now you can have it back.
You really can make the gravy with any fat as a base (bacon grease, butter, olive oil), but there’s something special about making it with sausage drippings—and bits of crumbled cooked sausage. The biscuit recipe is your classic layered biscuit. Watch it puff in the oven. You’ll be amazed!
Made with both baking power and yeast, gluten free angel biscuits are guaranteed to rise high, up to the sky. Don’t tell the other biscuit recipes, but this one’s my favorite in the classic style. Just look at the fluffiness!
The delicate cinnamon-sugar stripes all the way through each biscuit, plus the caramelized sugar on top of each, make these gluten free cinnamon sugar biscuits a real brunch time show-stopper. Clearly, they’re not drop biscuits. But they’re worth it, dressed as they are to impress.
Crisp and flaky on the outside, pillow-soft and tender on the inside, these gluten free ricotta biscuits are just a little bit more hearty than your usual biscuit. Perfect for a biscuit sandwich, especially since biscuits are severely underutilized for sandwiches.
Gluten free cream cheese biscuits are made with a combination of butter and cream cheese for an extra tender, slightly tangy biscuit. I’ve made them with mascarpone cheese, a slightly sweet Italian cream cheese, and straight-up Philly cream cheese. I haven’t made them with the light-style cream cheese, which of course isn’t cream cheese at all, but it’s worth a shot.
These gluten free bacon, egg & cheese biscuits take breakfast for dinner to a whole new level. They actually freeze quite well, in case you were inclined to make and freeze them.
Hearty gluten free cornmeal drop biscuits are heartier than your typical drop biscuit, and not flaky like more traditional biscuits. But they’re tender and so flavorful that they make a regular chicken dinner into an event.
When you need donuts and you need them now, grab that batch of gluten free biscuit dough you always have in the refrigerator or freezer (right??), and make gluten free biscuit donuts in minutes. Like the famous Dominique Ansel cronuts, but gluten free and sooooo much easier.
Tender and light gluten free drop biscuits are ready in 20 minutes, start to finish. They may not be flaky and layered, but you can’t beat the taste or the convenience. If you’ve never made biscuits, this is the place to begin. If you’ve made biscuits before but you only have a few minutes and need them now, this is the recipe for you. Light, buttery, and fluffy gluten free drop biscuits are the perfect complement to any meal.
Light and flaky Gluten Free Cheddar Bay Biscuits. Simple drop biscuits that are super easy to throw together, and taste just like the famous Red Lobster Biscuits. Perfect for any meal! These are no ordinary gluten free biscuits (not that I really consider any of my gluten free biscuit recipes to be “ordinary”). But these are cheddar bay biscuits. You know, the kind that Red Lobster serves? And they’re something special indeed. They’re crazy cheddar-cheesy, with just the right amount of garlic, butter and a light sprinkling of fresh parsley. Unlike many biscuit recipes, with these cheddar bay biscuits, there’s no folding and rolling to …