Gluten-Free Fluffy Biscuits – Light, Buttery, and Perfect Every Time
Warm, flaky biscuits are a timeless comfort food — golden on the outside, tender on the inside, and perfect with a pat of butter or drizzle of honey. If you’ve missed that melt-in-your-mouth texture since going gluten-free, these Gluten-Free Fluffy Biscuits are about to become your new favorite recipe.
They bake up tall and airy, with that soft crumb and buttery flavor that’s hard to believe is gluten-free. Perfect for breakfast, brunch, or alongside dinner, these biscuits come together quickly and don’t require special tools or complicated steps.
Whether you’re serving them with gravy, pairing them with soup, or making a breakfast sandwich, these biscuits are a must-have in your gluten-free baking rotation.
Why You’ll Love These Gluten-Free Fluffy Biscuits
- Light and airy texture – No dense, gummy crumbs here — just fluffy layers that pull apart beautifully.
- Simple ingredients – Made with pantry staples you probably already have.
- Quick to make – From bowl to oven in less than 25 minutes.
- No special equipment – Just mix, cut, and bake.
- Completely gluten-free – Perfect for anyone avoiding gluten but craving classic comfort.
- Versatile – Great with sweet or savory toppings.
Ingredients You’ll Need
The secret to perfect gluten-free biscuits lies in balancing moisture and structure. Here’s what you’ll need:
- 2 cups gluten-free all-purpose flour blend (with xanthan gum included)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons sugar (optional, for a hint of sweetness)
- 6 tablespoons cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk (plus extra for brushing tops)
- 1 large egg (optional, for extra richness)
Optional for brushing: Melted butter, for golden color and added flavor.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
A hot oven helps the biscuits rise quickly, creating that light, fluffy interior.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- Gluten-free flour
- Baking powder
- Baking soda
- Salt
- Sugar (if using)
This ensures the leavening agents and salt are evenly distributed throughout the flour blend.
Step 3: Cut in the Butter
Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
The small butter pieces create steam as they bake — the key to those flaky, tender layers.
Tip: Keep everything as cold as possible. If the butter starts to melt, refrigerate the bowl for 10 minutes before continuing.
Step 4: Add the Wet Ingredients
Whisk together the buttermilk and egg (if using). Pour this mixture into the dry ingredients and stir gently with a spatula until the dough starts to come together.
Do not overmix — the dough should look slightly shaggy but hold together when pressed.
If the dough feels too dry, add 1 tablespoon of buttermilk at a time until it just comes together.
Step 5: Shape the Dough
Turn the dough onto a lightly floured surface (use your gluten-free flour blend). Gently pat or roll it out to about 3/4-inch thick.
Fold the dough in half over itself once or twice — this helps create layers. Pat it out again gently to the same thickness.
Use a 2- to 3-inch biscuit cutter (or the rim of a glass) to cut out biscuits. Press straight down without twisting — twisting seals the edges and prevents them from rising properly.
Gather scraps, gently re-roll, and cut more biscuits until all dough is used.
Step 6: Bake the Biscuits
Place the biscuits close together on the prepared baking sheet if you want softer sides, or spaced 1–2 inches apart for crispier edges.
Brush the tops with buttermilk for a beautiful golden finish.
Bake for 14–17 minutes, or until the tops are golden brown and the biscuits are puffed and set.
Step 7: Brush and Serve
Remove from the oven and immediately brush with melted butter for extra flavor and a glossy finish.
Let cool slightly, then serve warm.
Tips for Perfect Gluten-Free Biscuits
- Use a high-quality gluten-free flour blend. Choose one that includes xanthan gum for structure and elasticity.
- Keep ingredients cold. Cold butter and cold buttermilk are essential for creating flaky layers.
- Don’t overwork the dough. Handle it gently to prevent dense biscuits.
- Fold the dough. Folding helps create visible, soft layers.
- Hot oven = perfect rise. A preheated oven ensures the biscuits rise quickly and evenly.
- Brush the tops. Buttermilk or melted butter adds golden color and extra flavor.
Ingredient Substitutions
For Buttermilk:
- 3/4 cup milk + 2 teaspoons lemon juice or vinegar
Let it sit for 5 minutes to curdle before using.
For Butter:
- Use vegan butter for a dairy-free option.
- Coconut oil can work in a pinch, but the flavor and texture will be slightly different.
For Egg:
- Omit it for lighter biscuits. Add a tablespoon or two of extra buttermilk to adjust moisture if needed.
Flavor Variations
Once you master the base recipe, try experimenting with flavors:
- Cheddar and Chive Biscuits: Add 1/2 cup shredded sharp cheddar and 2 tablespoons chopped chives.
- Herb Butter Biscuits: Mix in 1 teaspoon dried herbs such as rosemary, thyme, or oregano.
- Garlic Parmesan Biscuits: Add 1/2 teaspoon garlic powder and 1/4 cup grated Parmesan.
- Sweet Biscuits: Increase sugar to 2 tablespoons and serve with honey or jam.
How to Serve Gluten-Free Fluffy Biscuits
These biscuits are incredibly versatile. Here are some delicious serving ideas:
- With butter and honey for breakfast
- Smothered in sausage gravy for a hearty Southern breakfast
- Split and filled with scrambled eggs and bacon
- Alongside soups, stews, or chili
- As the base for a strawberry shortcake — just sweeten them slightly
- Warmed up and enjoyed with jam or fruit preserves
Storage and Make-Ahead Tips
At Room Temperature:
Store cooled biscuits in an airtight container for up to 2 days.
Refrigerator:
Keep them refrigerated for up to 5 days. Reheat in the oven or toaster oven until warm.
Freezer:
Freeze baked biscuits or unbaked dough rounds. Wrap tightly in plastic wrap and place in a freezer bag.
- To bake frozen biscuits: Add 3–4 minutes to the baking time — no need to thaw.
- To reheat baked biscuits: Warm at 350°F for 5–7 minutes until heated through.
Troubleshooting Guide
Biscuits too dense:
You may have overmixed the dough or used too much flour. Handle the dough lightly.
Biscuits didn’t rise:
Check your baking powder and baking soda — they may be expired or inactive.
Dry biscuits:
Add a touch more buttermilk next time or ensure your oven isn’t too hot.
Greasy biscuits:
Use cold butter and avoid overbaking.
Frequently Asked Questions
Can I make these dairy-free?
Yes, substitute the butter with vegan butter and use plant-based milk with vinegar in place of buttermilk.
Can I make these ahead of time?
Yes. Prepare and cut the biscuits, then refrigerate the unbaked dough for up to 24 hours or freeze for up to 2 months.
Can I use almond or coconut flour instead?
No, those flours behave very differently. Stick to a good all-purpose gluten-free blend for the right texture.
Can I make them drop-style instead of rolled?
Yes! Just scoop spoonfuls of dough onto your baking sheet and bake as directed. They’ll be more rustic but still delicious.
Final Thoughts
These Gluten-Free Fluffy Biscuits are everything you love about classic biscuits — tall, soft, and buttery — without the gluten. They’re proof that you don’t need wheat flour to achieve that perfect biscuit texture.
With simple ingredients, easy steps, and customizable flavors, they’re the kind of recipe you’ll come back to again and again — for breakfast, brunch, or dinner.
Serve them warm, fresh from the oven, and watch them disappear in minutes.