These fluffy gluten-free biscuits with flaky layers are the best biscuits there are. The secret ingredient to this recipe is sour cream which gives the dough a little tang and makes it delectable and tender. Enjoy these gluten-free sour cream biscuits topped with butter and jam, serve them as shortcakes with whipped creme chantilly and fresh fruit or go the savory route with sausage gravy.
While many people swear by gluten-free buttermilk biscuits I prefer sour cream over buttermilk any day. It’s widely available and comes in smaller containers than buttermilk.
These fluffy biscuits freeze very well and can be baked from frozen. This makes them a fabulous recipe to have on hand for the holidays.
If you are looking for Dinner Rolls, please check out my recipe for Gluten-Free Soft Dinner Rolls.
Recipe Ingredient Notes
Gluten Free Flour: I have tested this gluten-free biscuit recipe with 4 different gluten-free flours blends and the best blend to use in this recipe is Cup4Cup. 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 for Homemade Biscuit Flour. 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.
Cup4Cup makes biscuits that are fluffy and light, but with a good structure. This way one can easily split them in half without the biscuits falling apart.
Homemade Biscuit Flour Blend
– 250 g of your gluten-free flour blend containing xanthan gum (such as Bob’s Red Mill or Better Batter. I do not recommend King Arthur for 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 together with a whisk. The non-fat milk powder will provide browning but is also an emulsifier.
Sour Cream: For the best result I recommend using full-fat sour cream in this recipe. I have not tested this product with low or nonfat sour cream or a sour cream replacement. The sour cream does not have to be at room temperature.
Butter: I only use unsalted butter in my baking recipes. Make sure the butter is cold and comes straight from the fridge. This will help the biscuits to get flaky layers.
How to make the Gluten Free Biscuits
Making flaky 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. A rolling pin will be too heavy and destroy the beautiful layers of your dough.
Before you start make sure butter and sour cream and as cold as possible. If you like you can cut or grate the butter ahead of time and stick it in the freezer for 10-15 minutes.
Step 1: Line a sheet tray with parchment paper and set it aside.
Step 2: In a medium 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.
Step 3: Cut the cold butter into small chunks and with your hands or a pastry cutter, work it into the dry ingredients until they resemble the size of peas.
Step 4: 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 dough.
Step 5: Transfer your gluten-free 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 (1 tablespoon or so)
Step 6: 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.
Step 7: Pat out your dough in 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 sourcream biscuits. Chilling the dough also makes them easier to cut. In the meantime fully preheat your oven to 400F.
Step 8: 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 sheet tray and bake at 400F for 19-21 minutes or until golden brown. Because of all the butter and sour cream in the biscuits, there is no need to brush the tops of the biscuits with an egg wash. You will know your biscuits are done when the top is golden brown.
Step 9: Remove the biscuits from the oven and allow them to rest on a wire rack for 5 minutes before trying the best gluten-free biscuits there are.
Clearly, those flaky gluten-free biscuits are the best enjoyed when they are freshly baked. Store any leftovers you may have in an airtight container for 2-3 days.
Dairy-Free Option for Gluten-Free Biscuits
To make flaky dairy-free gluten-free biscuits, please replace the butter in the recipe with your favorite dairy-free butter and dairy-free sour-cream substitute. Personally, I like to bake with dairy-free options from Miyoko’s Creamery or Green Valley Creamery. I do not recommend using coconut oil – it will not work the same way as butter. For the sour cream, I recommend using a dairy-free sour cream or Greek-style yogurts such as Forager or Chobani. You want to use a product with a body (regular yogurt will be too thin and watery)
FAQ for Gluten Free Sour Cream Biscuits
Can I freeze the baked biscuits?
Yes, I recommend wrapping each individual in plastic wrap and sticking in a ziplock 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.
Can I freeze the biscuit dough?
This is my favorite way to have “gluten-free biscuits on demand”. Arrange your 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 baking time by a few minutes.
Can I use those flaky biscuits for shortcakes?
Absolutely! Sprinkle them with some raw/coarse sugar before baking and use them for shortcakes. Find my recipe for gluten free strawberry shortcakes here: Gluten Free Strawberry Shortcakes.
Can I replace the sour cream?
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 will not work in this recipe.
Can I turn them into cheddar biscuits?
I have not tried adding cheese to this gluten-free dough but I can’t think of a reason why it wouldn’t work. If you try it, please let me know in the comments.
My biscuits turned out flat
You most likely overworked the dough. 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.
Can I add fruit to those biscuits to turn them into scones?
While biscuits and scones are very similar, I recommend checking out this recipe for Gluten-Free Scones instead.
Can I use “regular” flour in this recipe?
Yes, you can use wheat-containing flour in this recipe but you need to decrease the flour to 260g.
Baking in grams
My recipes are posted in grams since baking by weight is the most accurate way to bake. Digital Scales are very affordable and can be found on Amazon for less than a set of measuring cups. 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 do provide some ingredients like spices and leavening agents in measuring spoons.
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. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it 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. My recipes have been tested several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe found on our website.
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- 320 grams Cup4Cup 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)
- 113 grams unsalted butter, COLD
- 230 grams full fat sour cream, COLD
How to make Gluten Free Flaky Biscuits
- Combine gluten free flour, sugar, baking powder, baking soda, and kosher salt in a large bowl and mix them together.
- Cut your cold butter into small chunks and with your hands, work it into the dry ingredients until they resemble the size of peas.
- 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 your 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 (1 tablespoon or so)
- 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.
- Pat out your dough in a rectangular around ¾" - 1" thick. Do not go flatter than ¾" or you will end up with flat, sad biscuits. lace the uncut biscuit dough in your fridge for at least 10 minutes
- In the meantime preheat your oven to 400F.
- Once your oven is fully preheated, use a sharp, clean knife and cut the biscuits into 6 equal pieces. For traditional round biscuits use a 2.5"-3" round cookie cutter or a glass to cut out your biscuits. Do not turn your cutter - just press it straight down. Also, try to cut them as close as possible (you should get 5-6 biscuits from the first round). Gather your scraps and push them together into a square and cut out a few more biscuits.
- Arrange your biscuits on a parchment-lined sheet tray and them for 19-21 minutes or until golden brown.
- Once fully baked, remove the gluten-free sourcream biscuits from the oven and allow them to rest on a wire rack for 5 minutes before trying the best gluten-free biscuits there are.
- Serve right away or store any leftovers in an airtight container at room-temperature 2-3 days.
Flour: I have tested this recipe with 4 different gluten-free flour kinds and the only product that worked the best here is Cup4Cup. 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 or Better Batter)
- 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.
Amount Per Serving: Calories: 375
Calories are a guestimate.