Light & Fluffy Gluten Free Biscuits (2024)

Ready in less than 1-hour, these homemade gluten-free drop biscuits are baked with all-purpose gluten-free flour. Rather than buttermilk, this recipe uses plain yogurt for terrific texture! For best results, once the biscuit dough is ready, cover it in a bowl, and let it sit at room temperature for 30 minutes before baking.T he biscuits will emerge from the oven soft, tender and oh so fluffy!

Best Gluten-Free BiscuitS

If you have had trouble finding a light, fluffy, and tender gluten-free biscuit recipe, you are in luck! I’ve made this recipe countless times through the years because and always have a batch on hand in my freezer.

What makes these my go-to homemade gluten-free biscuits? First of all, they are quick and easy to make with no rolling or shaping. Drop biscuits mean you stir together the dough, drop them on a baking sheet and bake. Easy peasy!

Plus, they use versatile ingredients right in your kitchen. While an essential ingredient, yogurt, gives their signature fluffy texture, without weighing down the crumb, sour cream may easily be swapped out. The remaining ingredients used to make gluten-free biscuit dough should be right there waiting for you!

Lastly, the southern-style, buttery flavor and texture cannot be beat. Believe me when I say nothing I’ve ever made from this tastes like an inferior version of the gluten-full recipe. Gluten-free sausage gravy for biscuits is a match made in heaven, or serve them with sweet jam, honey, creamy grits, or a side of eggs!

While this recipe was adapted from one of my favorite gluten-freecookbooks, America’s Test Kitchen: The How Can it Be Gluten Free Cookbook, below I share many more helpful tips, such as ingredient swaps, how to bake for the most tender results, and the ideal GF flour to use.

Let’s make homemade gluten-free biscuits to rival anything you have ever tried!

ingredient notes

• Gluten-Free Flour – In my beginner’s guide to gluten-free baking I discuss how a quality GF flour is paramount to a recipe’s success. I tested the top brands with this recipe and blind taste testers found Cup4Cup to be superior. A solid runner-up is King Arthur Measure-for-Measure Gluten Free Flour and you can see all my testing notes on this gluten-free flour guide.
• Yogurt – This is where the versatility comes in. I’ve used whole-milk, low-fat, and even vanilla yogurt, all with great results. Don’t have yogurt? Sour cream may also be substituted. Yogurt works better than buttermilk in GF biscuits recipes because moisture has a harder time being absorbed in gluten-free starches. It gives moisture without the dense, gummy texture of baked goods oversaturated with liquid.
• Lemon Juice – If you don’t have fresh lemons on hand, simple swap out apple cider or white vinegar in the same amount. Using some sort of acid replicates the buttermilk biscuit taste.
• Fat – The recipe uses a combination of chilled butter and vegetable oil to help saturate and coat the gluten-free flour starches. Using only one or the other will lead to a overly dry or greasy biscuit.

How to Make Gluten-Free Biscuits recipe

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. In a large bowl whisk together the dry ingredients – gluten-free flour, baking powder, baking soda, and salt.
2. Cut cold butter into the flour mixture with a pastry cutter, fork, or fingers until mixture is sandy.
3. In a small bowl whisk oil, egg, yogurt, and lemon juice together. Pour the wet ingredients into flour / butter mixture. Stir to combine and no flour pockets remain.
4. Cover the dough and let rest for 30 minutes to allow starches to relax and blend with liquids.
5. Preheat the oven to 425ºF. Double stack two baking sheets and line the top one with parchment paper. This protects the bottom of the biscuits from becoming overly browned in the hot oven.
6. Grease a measuring cup with cooking spray to evenly and easily scoop out dough onto the baking sheets. Bake for 15-17 minutes, rotating pan halfway through. Biscuits should be golden brown. If desired, brush the tops with melted butter.

Important note about gluten-free flour

I tested the recipe with many gluten-free flours and using Cup4Cup yields the best results. A solid runner-up is King Arthur Measure-for-Measure Gluten Free Flour, but I do not recommend Bob’s Red Mill, which leads to heavy, and dense biscuits.

Do I have to let the batter rest?

Yes and no. You may bake them right away, but you also risk a grittier texture. For best results, cover the bowl and let it sit at room temperature for 30 minutes.

This allows the starches to relax and moisten for softer, fluffy biscuits. If you would like to bake later, cover and store in the refrigerator up to several hours.

expert baking tip

Gluten-free drop biscuits bake at a very high temperature. A double shield of baking sheets prevents the bottoms from burning before they are fully cooked.

Also, with any baking, it’s a good idea to keep one of these inexpensive oven thermometers on your oven rack. Ovens are calibrated differently and vary from the temperature set, adversely affecting baking times and results.

Before baking, check the reading on the thermometer and adjust the set temperature accordingly to reach the temp called for on the recipe. No one likes burned (or undercooked) biscuits!

storing, freezing, and reheating

Generally gluten-free breads have a tendency to dry out quicker, especially biscuits because they contain less moisture. For that reason, if these aren’t eaten the same day, I freeze any leftovers.

Make sure they are cooled completely before freezing so ice crystals don’t form on them. After cooling, wrap each one individually and place in a gallon freezer bag. Freeze up to 3 months.

Thaw at room temperature or defrost in the microwave. They are best served warm. To reheat, wrap in a slightly damp paper towel and microwave for 15 seconds, or until warm.

If they are left at room temperature, make sure they are in an airtight container and avoid refrigerating.

Click here to see thestep-by-step web story instructions for this recipe!

More recipe modifications

1. You may substitute sour cream for the yogurt with great results. I’ve also substituted vanilla yogurt without affecting the taste.
2. If you don’t have lemon juice on hand, substitute any variety of vinegar.
3. Easily turn these biscuits into gluten free shortcake by following the linked recipe. Serve with fresh fruit and whipped cream for the ultimate summer dessert!
4. Enjoy a favorite again by adapting them into gluten free cheese scones, which taste just like Red Lobster’s Cheddar Bay Biscuits! Garlic and cheese are mixed into the biscuit dough.

SAVE THis recipe for GLUTEN FREE BISCUITSTO YOUR PINTEREST BOARD!

Let’s be friends on Pinterest! I’m always sharing great recipes!