These fluffy, gluten free biscuits are the best you'll ever have. The secret is sour cream, which adds a little tang and makes them tender and delicious. Enjoy these biscuits with butter and jam, as shortcakes with whipped cream and fresh fruit, or go the savory route with sausage gravy. Oh and these sour cream biscuits freeze very well and can be baked straight from the freezer, making them perfect for the holidays.
Jump to:
- Recipe Ingredient Notes
- How to make the Gluten Free Biscuit Dough
- How to bake Gluten Free Biscuits
- Serving Ideas
- Storage & Freezing
- FAQ - Gluten Free Biscuits
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Recipes to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I have tested this recipe for gluten free biscuits with 4 different gluten free flour blends and the best blend to use in this recipe is my Gluten Free Cup4Cup Copycat Flour. The addition of cornstarch creates a lighter crumb and therefore allows the biscuits to rise. My Cup4Cup Copycat Flour makes fluffy and light biscuits with a good structure. This way one can easily split them in half without the biscuits falling apart.
You can also use the following mixture for Homemade Biscuit Flour. I can not guarantee it will be as nice and flaky as Gluten Free Biscuits made with my Cup4Cup Flour blend. Try to avoid a blend with brown rice flour as its first ingredient. It will be too heavy for biscuits.
Homemade Biscuit Flour Blend
- 250 g of your gluten-free flour blend containing xanthan gum (such as Bob's Red Mill. I am not a fan of King Arthur Measure for Measure in this recipe)
- 75 g of cornstarch
- 1 teaspoon of dry non-fat milk powder (whole milk powder works as well)
Combine all ingredients and mix with a whisk. The non-fat milk powder will provide browning but is also an emulsifier.
Sour Cream: I recommend using full-fat sour cream in this recipe. While I have not tested this easy gluten free biscuits recipe with low-fat sour cream, I have successfully made them with dairy-free sour cream. The sour cream does not have to be at room temperature.
Butter: I only use unsalted butter in my baking recipes. Ensure the butter is cold, preferably frozen so one can easily grate it. This helps the biscuits to get flaky layers.
How to make the Gluten Free Biscuit Dough
Making gluten-free biscuits is not rocket science - but if you want flaky biscuits with beautiful layers you have to add a few extra steps to your procedure. The only tools needed to make the best biscuits are your clean hands.
Before you start make sure butter and sour cream are as cold as possible. Place the butter in the freezer for 15 - 30 minutes before grating. This will make it firm enough to grate easily without melting. Grated butter ensures even distribution throughout the dough, leading to a consistent texture in the finished biscuits.
- To grate the butter use a box grater or cheese grater with large holes. Place a piece of parchment paper or a plate underneath to catch the grated butter. Hold the grater in one hand and the butter in the other. Carefully grate the butter over the large holes of the grater. Rotate the butter as you grate to prevent it from melting from the warmth of your hands. Be cautious while grating to avoid injuring your fingers.
- Place the grated butter in the freezer while you prepare the rest of the ingredients.
- In a large mixing bowl sift together the gluten free flour, sugar, baking powder, baking soda, and kosher salt. Sifting together the dry ingredients ensures there are no random "pockets" of baking powder in your gluten-free biscuits.
- Add the grated butter to the dry ingredients. With clean hands work the butter into the flour mixture. Aim for a coarse, crumbly texture. The small pieces of butter will create pockets of steam during baking, resulting in flaky gluten free biscuits.
- Add the full-fat sour cream and with a flexible spatula stir everything together until the flour has been completely absorbed. The mixture will look very dry in the beginning but the more you mix it, it will start to look like coarse biscuit dough.
- Transfer the gluten free sourcream biscuit dough to a parchment-lined sheet tray or clean kitchen counter. Use your hands to gently bring the dough together. If needed, knead it just a bit - being careful not to overwork it, as this can affect the texture of your biscuits.
- Once the dough is gathered, shape it into a rectangle. The exact size doesn't matter much, but make sure the dough is about ¾ to 1 inch thick.
- Next, fold the dough in half and carefully pat it down into a rectangle again. Rotate the dough slab by 90 degrees, making sure the shorter side faces you. Fold the dough in half and carefully pat it down into a rectangle again.
- Repeat this one more time - a total of THREE folds. If your dough has become sticky because of a warm kitchen or warm hands, feel free to place it in the fridge between folds for 5-10 minutes. These folds are the key to flaky biscuits with buttery layers.
- Pat the biscuit dough into a rectangular around ¾" - 1" thick. Do not go thinner than ¾" or you will end up with flat, sad biscuits.
- Place the uncut biscuit dough in your fridge for at least 10 minutes. This gives the butter in the dough to chill down again and will ensure light and flaky gluten-free sour cream biscuits. Chilling the dough also makes it easier to cut.
- While the biscuit dough is resting, preheat the oven to 400F.
How to bake Gluten Free Biscuits
- Once your oven is fully preheated, use a sharp, clean knife and cut the biscuits into 6 equal pieces. You can also use a traditional biscuit cutter but I prefer just slicing my biscuit dough into 6 pieces. This way I don't have to worry about gluten free sour cream biscuits made with scraps not turning out as light and flaky.
- Arrange the cut biscuits on a parchment-lined baking sheet. If you like, melt some butter (20 grams or so) and brush the unbaked biscuits with the melted butter.
- Bake the gluten free biscuits at 400F for 19-21 minutes or until golden brown. The tops of the biscuits should be a light golden brown. The edges might also be slightly browned. If you have an instant-read thermometer, the internal temperature of a fully baked biscuit should be around 190-200°F (88-93°C).
- Remove the biscuits from the oven and place the baking tray on a cooling rack. Allow them to rest on the sheet tray for a few minutes before serving.
Serving Ideas
Biscuits often make an appearance at holiday dinners such as Thanksgiving and Christmas, served as a side dish with turkey, ham, and other festive foods. But here are a few other ideas on how to serve biscuits.
- Butter and Jam: Spread warm biscuits with butter and your favorite jam or honey for a classic treat.
- Shortcakes: Use biscuits as a base for strawberry shortcake. Top with sweetened strawberries and whipped cream.
- Biscuits and Gravy: Serve the gluten free biscuits smothered in sausage or mushroom gravy for a hearty meal.
- Ham and Cheese Biscuits: Fill the gluten free biscuits with ham and cheese for a savory snack or light meal.
- Biscuits with Soup: Serve biscuits alongside a bowl of soup or stew for a comforting meal.
Storage & Freezing
Gluten Free Biscuits (or biscuits in general) are the best still warm from the oven. But if properly stored, they still stay delicious for a few days. Make sure the gf biscuits are cooled completely before placing them in an airtight container. Keep them at room temperature for 1-2 days. To enjoy them warm, reheat in an oven at 350°F (175°C) for about 5-10 minutes.
To freeze baked biscuits, I recommend wrapping each individual in plastic wrap and sticking them in a freezer bag or Tupperware container and freezing that way. When you are ready to enjoy a biscuit allow for it to thaw at room temperature and rebake in the oven at 350F for 5-7 minutes.
To freeze unbaked biscuits, arrange the unbaked, CUT biscuits on a sheet tray and freeze for 2hrs. Transfer them to a ziplock bag and bake from frozen as needed. You may need to increase the baking time by a few minutes.
FAQ - Gluten Free Biscuits
If you are not a fan of sour cream or do not have any handy, I would recommend using creme fraiche or full-fat Greek yogurt. Low fat or nonfat products may work in this gluten free biscuit recipe but the result will not be as tender and flavorful.
There are several reasons why your biscuits turned out flat. Most likely the dough was overworked. The three folds are important to achieve flaky layers. Did you use cold butter and cold sour cream? Room-temperature butter won't work here since it will melt into the dry ingredients and won't create flaky layers. Is your baking powder fresh? If it's been sitting in your cupboard forever it's probably overdue to be replaced.
Biscuits are light, flaky, and often savory, made with butter or shortening and milk or buttermilk, commonly served with meals or as a side. Scones are denser, crumblier, and usually sweeter, often including eggs and additional flavorings like dried fruits, typically enjoyed with tea or as a sweet snack. The main differences lie in their texture, sweetness, and cultural serving traditions.
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Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
More Gluten Free Recipes to try
📖 Recipe
Gluten Free Biscuits
These fluffy, gluten free biscuits are the best you'll ever have. The secret is sour cream, which adds a little tang and makes them tender and delicious. Enjoy these biscuits with butter and jam, as shortcakes with whipped cream and fresh fruit, or go the savory route with sausage gravy.
Ingredients
Gluten Free Biscuits
- 113 grams unsalted butter, COLD
- 320 grams Gluten Free Mulitpurpose flour (*see Note!)
- 25 grams granulated white sugar
- 12 grams baking powder (1 tbsp)
- 3 grams baking soda (½ teaspoon)
- 3 grams kosher salt (a little less than 1 teaspoon)
- 230 grams full fat sour cream, COLD
For Baking (Optional)
- 20 grams butter, melted
Instructions
How to make Gluten Free Biscuit Dough
- To grate the butter use a box grater or cheese grater with large holes. Place a piece of parchment paper or a plate underneath to catch the grated butter. Hold the grater in one hand and the butter in the other. Carefully grate the butter over the large holes of the grater. Rotate the butter as you grate to prevent it from melting from the warmth of your hands. Be cautious while grating to avoid injuring your fingers.
- Place the grated butter in the freezer while you prepare the rest of the ingredients.
- Combine gluten free flour, sugar, baking powder, baking soda, and kosher salt in a large bowl and mix them together.
- Add the grated butter to the dry ingredients. With clean hands work the butter into the flour mixture. Aim for a coarse, crumbly texture. The small pieces of butter will create pockets of steam during baking, resulting in flaky gluten free biscuits.
- Add your sour cream and with a sturdy spatula mix it together. Do not worry about overmixing. It looks very dry in the beginning but the more you mix it, the more it will start to look like a dough.
- Transfer the biscuit dough to a parchment-lined sheet tray and with your hands, push it together in a rectangular/square shape - you want this around ¾ - 1" thick. If your dough is sticky, feel free to sprinkle it with some additional flour (10-15 grams)
- Fold the dough in half and carefully pat it down into a square again. Pat it down with your hands in a rectangular/square again and fold it in half.
- Repeat this one more time - a total of THREE folds. If your dough has become sticky because of a warm kitchen or warm hands, feel free to place it in the fridge between folds for 5-10 minutes. These folds are the key to flaky biscuits with buttery layers.
- Pat the biscuit dough into a rectangular around ¾" - 1" thick. Do not go thinner than ¾" or you will end up with flat, sad biscuits.
- Place the uncut biscuit dough in your fridge for at least 10 minutes. This gives the butter in the dough to chill down again and will ensure light and flaky gluten-free sour cream biscuits. Chilling the dough also makes them easier to cut.
- While the biscuit dough is resting, preheat the oven to 400F.
How to bake Gluten Free Biscuits
- Once your oven is fully preheated, use a sharp, clean knife and cut the biscuits into 6 equal pieces.
- Arrange the cut biscuits on a parchment-lined baking sheet. If you like, melt some butter (20 grams or so) and brush the unbaked biscuits with the melted butter.
- Bake the gluten free biscuits at 400F for 19-21 minutes or until golden brown. The tops of the biscuits should be a light golden brown. The edges might also be slightly browned. If you have an instant-read thermometer, the internal temperature of a fully baked biscuit should be around 190-200°F (88-93°C).
- Remove the biscuits from the oven and place the baking tray on a cooling rack. Allow them to rest on the sheet tray for a few minutes before serving.
Notes
Flour: I have tested this recipe with 4 different gluten-free flour kinds and the only product that worked the best here is my Homemade Cup4Cup Gluten Free Multipurpose Flour Blend. The addition of cornstarch creates a lighter crumb and therefore allows the biscuits to rise. If you are in Europe, please use Schär Mix Pâtisserie. If you do not have access to Cup4Cup, please use the following mixture. I can not guarantee it will be as nice and flaky as Cup4Cup. Try to avoid a blend with brown rice flour as its first ingredient. It will be too heavy for biscuits.
- 275 g of your gluten-free flour blend (such as Bob's Red Mill)
- 50 g of cornstarch
- 1 teaspoon of dry non-fat milk powder
Combine all ingredients and mix together with a whisk. The non-fat milk powder will provide browning but is also an emulsifier.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 400
Calories are a guestimate.
Alex says
WINNER! This recipe is amazing. Made them for the holiday weekend and they disappeared within minutes. Thank you for this amazing recipe
JoAnn says
It would be helpful to have the measurements in cups as well as tablespoon and teaspoon.
Daniela Weiner says
Thank you so much for your input. The only way to bake accurately is by using a kitchen scale (which can be found on Amazon for less than $10). Measuring cups are very inaccurate and can cause significant errors when it comes to baking. Especially since I bake with gluten-free flours which weigh differently than "regular" flours. I highly recommend investing in a digital kitchen scale like this one. It's less than $9). I do provide some ingredients like spices and leaving agents in measuring spoons. Thank you so much, Daniela
LC says
All you NEED is a SCALE ! They sell on Amazon and very inexpensive and 100% worth it ! Especially when doing any GF Baking !
Gail Downs says
I can’t have corn so can I sub potato starch?
Daniela Weiner says
Yes, that's an excellent substitution here.
Emily says
These biscuits are incredible! So buttery, flaky, and delicious. A must-try!
Steve says
Thank you for providing the measurements in weight for precision and accuracy
I’m curious about the sugar? Im not wanting a sweet biscuit but am concerned about omitting it. Thoughts?
Daniela Weiner says
Steve, the 25 grams of sugar will not turn the biscuits into sweet biscuits. Sugar is important to develop the tender crumb here, balance the flavor and also helps with the browning of the biscuits. If you look at other biscuit recipes you will see every recipe does contain some sugar (around 15-30 grams depending on which recipe you look at).
Steve says
Thanks! Looking forward to trying these out!
Crysta says
Fantastic! I used full-fat Greek yogurt instead of sour cream and they turned out perfectly. Gluten-eating husband says we have have to make these again.
And thanks for the warning that it takes some serious stirring before it all comes together - it seemed like it was way too dry but I kept going until it magically turned out just right.
Maria says
I just used the full-fat Greek yogurt, too! They're in the oven... can't wait to see how they taste!
Rebecca says
My daughter was recently diagnosed with celiac. I have been trying to find ways to make her favorite foods for her and still taste good. I had purchased a bag of Cup4Cup flour after reading the reviews. These biscuits might have been better than the gluten ones honestly. I have the multigrain flour too and I might try the recipe with half and half because I am usually a whole grain baker. This recipe is a keeper!
Leslie says
Daniela !
You are a GF QUEEN ! I have been baking GF for a decade now and gave up hope for a similar biscuit with the texture and crumb of an AP flour …. Until NOW !!
I used grated Butter - you grate on a cheese grater and then rechill .
It’s a Chefs trick I viewed on a cooking show & would recommend for the perfect butter/flour ratio .
These are TRULY DELICIOUS ! !
Daniela Weiner says
I am happy to hear you enjoy this recipe! Everyone should enjoy delicious, flaky gluten free biscuits!
Shilpa says
These biscuits are so delicious and flaky. We loved them. Thanks for sharing
Kayla DiMaggio says
These biscuits are perfect! So easy and delicious!
Anaiah says
These turned out absolutely amazing! Definitely going to make some shortcakes out of them next round!
nancy says
these biscuits are super moist and flaky!! goes well with jam !
Daniela Weiner says
Thank you SO much Nancy
Lindy says
So good! And sooo flaky! I used unsweetened Greek yogurt instead of sour cream so I needed an extra tsp and a half of water for it to come together, but they were perfect. Golden brown and delicious. Can't wait to slather one in honey butter for breakfast!
Casey blue says
I made these and they were SOOOOO delicious! I did sub the sour cream for coconut cream with lemon since I can’t have dairy, they were still so good and fluffy.
Molly says
Hi! I want to make these this week and have Cup4Cup flour but I just need some clarity. Do I add to that flour the cornstarch and milk powder? Or is that only if I use another brand.
Thank you!
Daniela says
Hi Molly, please only add the cornstarch and milk powder if you do NOT have access to Cup4Cup. If you have Cup4Cup, use the recipe as written to make those delicious, flaky biscuits. I hope this helps.
Lauren says
Holy moly do NOT sleep on this recipe! The holy grail of GF biscuits. The crumb is so tender, they are incredibly easy to put together, and it’s a short ingredient list.
Every single recipe I’ve tried from Daniela has been a winner. GF recipes can be so hit or miss so it’s amazing to find someone so dedicated to researching and recipe testing. Once again, my non-GF dad had no clue these were GF and my mom was thrilled to have bread she could enjoy with the rest of us for our Easter meal. Thank you Daniela!!!!
MB says
If I grate the butter, do I still mix it with my fingers?
Daniela says
I would still make sure the butter is worked into the flour. Make sure the butter is frozen when you grate it. Then add it to the flour mixture and coat it with flour. Then use a fork or your fingers and quickly work the butter into the flour to form perfect butter crumbs.
MsElis says
I made these for strawberry shortcake. They turned out flaky and delicious but a little on the flat side. I think I over worked the dough during the folding process because the dough was dry, I was really trying to keep it together. Next time if they seem dry should I add a little more sour cream before I fold?
Daniela says
Hello, which flour blend did you use?
Deb says
I’m going to try these for monkey bread this weekend.
Daniela says
Deb, I am afraid this dough for gluten free biscuits will not work for monkey bread.
Elizabeth says
I am not a baker and really don’t have any idea what I’m doing but these turned out delicious! Mine were pretty flat but after reading the post for more info I am confident that they will come out better next time. Can’t wait to try my next recipe.
Amelia Solano says
You are a literal GENIUS! These biscuits are out of this world amazing! Will definitely be a staple in our house. Thank you for all the work you put into your recipes, you don’t know how much it means to my family!
Debi Mason says
These biscuits are amazing! Thank you, Daniela.
Cassie Lombardi says
These were a winner in my house. My nephew actually said they were "way better than the regular biscuits!" My son was able to put this recipe together with minimal help which makes this a new favorite for me. Love the butttery flavor and love the texture- which is saying a lot for gluten free things! Can't wait to make these again for strawberry shortcakes.
Kim says
Any issues with doubling the recipe?
Daniela says
Like always I recommend making the recipe as written if you have never made it before. Then the next time double it if you like 🙂
Kaitlin says
Made these for premade frozen biscuit breakfast sandwiches and they were almost TOO fluffy- which is the most amazing problem to have!
They tasted absolutely delicious, rose beautifully, and were easy to make. I used C4C and will 100% be making these again!
Olga says
I've made this recipe twice now and both times it has turned out wonderfully. Even my gluten-eating mom enjoys them. Thank you!
Shayna says
These biscuits turned out so well. I have been baking gluten free for 5 years and have never attempted biscuits, until today! My husband wanted Biscuits and Gravy for Father’s Day so my kids and I set out to find a delicious recipe. As always, Daniela’s recipe delivered!!!! Trust the process here, the dough really does come together just when you think you’ll end up with a crumbly floury mess. Follow Daniela’s tips, tricks and notes - even down to using the flour she suggests. Now isn’t the time to be substituting ingredients and tweaking things here or there - follow the recipe as written and you’ll score a home run! I do suggest brushing with melted butter before baking, I did half with and half without and we preferred the look of the ones brushed with butter.
Kendra says
Would these work on top of a chicken pot pie? I was thinking of putting them on the hot filling and baking until they are done. They look perfect but I'm not sure if a drop biscuit would be better?
Daniela says
They would be delicious on Chicken Pot Pie. You can also bake them separately and then top chicken pot pie with them 🙂 (I LOVE biscuits and pot pie sounds perfect right now)