Gluten free biscuits are easy to make at home and sure to impress any guests you host! Try topping these light and fluffy treats with either savory or sweet toppings for maximum impact!

Use a cookie scoop or spoon to drop biscuits onto an oiled baking sheet, handling the dough as little as possible for tender biscuits.

Table of Contents

1. Use gluten free flour

Gluten is a protein found in wheat that helps dough retain its shape, giving breads, pastas and other flour-baaws their characteristic chewy texture. In this biscuit recipe, gluten free flour blend is used in its place – its unique combination of flours and starches works like wheat to give your biscuits similar flavors and structures.

Quality gluten-free flour should contain xanthan gum as a binder to help the dough stick together without wheat’s gluten. You’ll find this variety easily in any baking aisle and there are various varieties such as all-purpose and self-rising; select one that works well in this biscuit recipe.

When measuring gluten-free flour, use the stir, scoop and level method to get accurate measurements without overpacking your container. You could also purchase pre-measured pouches of gluten-free mix – these make great space-savers in any cupboard!

These biscuits are easy to make, yet their end-result is equally delicious as traditional biscuits. Perfect for pairing with butter or jam for breakfast sandwiches; or add any savory ingredients like chives or cheddar cheese into the batter for something different altogether! Additionally, they’re perfect for freezing and toasting later – simply store in an airtight container or freezer bag until freezing; they can last up to one month in storage!

2. Use cold butter

Butter plays an integral role in making biscuits rise and adds both flavor and a light texture. However, cold butter must be used so as not to disintegrate when mixed into wet dough – otherwise your biscuits could end up soggy and dense! If not stored cold properly it could quickly disintegrate making for dense biscuits.

Chopping cold butter into large chunks before cutting it into the dry ingredients makes the task of using a pastry cutter easier, while other options include using a food processor or box grater before mixing the butter into your flour mixture; alternatively you could even simply use your hands to mix until all components have become crumbly and well incorporated.

One of the key steps in crafting gluten free biscuit recipes that are both light and fluffy is using cold butter instead of hot or warm butter for baking purposes. When you use warm or hot butter, your biscuits won’t rise as high and may end up dense and wet; on the contrary, cold butter will produce lighter and fluffier results.

If your biscuits are too wet, it could be because you are using an incorrect type of gluten free flour. Different blends have differing protein contents so it is vital to mix and level your flour before measuring – using a food scale is best but using tablespoon of sugar and teaspoon of baking powder as alternatives may suffice – also, stir and scoop instead of pack it down into cups to avoid adding too much or too little flour.

3. Use extra virgin coconut oil

Extra virgin coconut oil makes gluten-free biscuits lighter and fluffier with its “full-fat mouth feel.” Plus, using high quality brands (we like this one) won’t leave an offensive coconut aroma or flavor behind!

If coconut oil isn’t your cup of tea, any cold fat (butter, shortening or lard) should do just as well to produce similar results – just be sure to purchase from a reliable brand that does not contain additives and fillers.

This recipe works well for both scoop and drop biscuits; simply select the approach that best fits your lifestyle and preferences. For quick baking sessions with less fuss than rolling pin and cutter, drop biscuits are your answer; they can be ready in just 30 minutes!

If you prefer layers with crisp buttery edges that melt in the oven, consider making rolled biscuits instead. This recipe works just as well and is simple enough even for novice bakers to master; just follow our tips above and you will end up with gluten-free biscuits that your family will rave about!

4. Don’t overmix

Many recipes require “do not overmix.” This rule holds true across the board, from batters and doughs to gluten free baking. When overmixing gluten free baking recipes, overdoing it could result in the development of gluten, which could produce tough biscuits with dense texture. When creating gluten free recipes it is best to combine all of the dry ingredients and fats first before slowly folding in any liquid components.

One of the main mistakes people make when making biscuits is using too much flour in their recipe, leading to dense and tough biscuits that don’t rise properly. To prevent overmixing, gradually add flour until a soft, sticky dough forms.

One common error when making gluten free biscuits is using incorrect leavening agents. Traditional recipes require baking powder or soda as leavening agents in order to achieve a light, fluffy texture; when baking with alternative flours however, different leavening agents may be required in order to achieve similar results.

Make sure to add in some extra ingredients for flavor and texture by including nuts, seeds, dried fruits or vegetables such as dried cranberries and raisins for sweet bites while ground flaxseed, chia seeds or hemp hearts can add protein, fiber and Omega-3 fatty acids to the biscuits.

With these tips, it’s easy to create a gluten free biscuit recipe that tastes just as great and fluffy as its counterpart. Enjoy these biscuits with butter and jam, shortcake with whipped cream and fresh fruit or sausage gravy. They freeze well and can easily be reheated either in the oven or microwave.

5. Don’t overbake

When it comes to creating gluten free biscuits, ingredients are just as crucial as their preparation method. When selecting an all-purpose cup for cup flour blend that contains xanthan gum (such as Pillsbury, Betterbatter, Bob’s Red Mill or King Arthur) they will produce fluffy and delectable treats!

Start this easy gluten free biscuit recipe by preheating your oven to 450F degrees and lightly greasing a baking pan with cooking spray or butter. In a large bowl, mix flour, sugar, salt and baking powder before gradually mixing in cold butter. If you enjoy flavorful biscuits consider adding grated sharp cheddar cheese, chopped fresh herbs or spices or diced, melted butter for extra flair – or diced, melted butter can even be diced into cubes to enhance this basic recipe!

Once the ingredients are mixed together, mix and knead the dough using your hands until it is fully mixed – being careful not to overwork it as this could create tough biscuits. After shaping into a rectangle (size doesn’t matter much). Chill in either your refrigerator or freezer for 10 minutes to firm it up further before refrigerating/freezing for later.

Assemble your ingredients before using a biscuit cutter to cut out biscuits. Either use an exact or “rough pastry” technique that produces lighter and flakier biscuits; either way, cut your biscuits about 1 1/2 inches thick for best results. Brush tops of biscuits with milk if desired before placing in preheated oven until golden brown – alternatively you could also flash freeze unbaked biscuits on parchment-lined baking sheet before freezing bag for later baking! https://www.youtube.com/embed/I0NiD5DWnJA