July 1, 2021

Light and Fluffy Gluten Free Biscuits

Name: Light and Fluffy Gluten Free Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 65 min
Ingredients: 1 1/2 cups + 2 tablespoons King Arthur Multi-Purpose Flour OR 1 1/2 cups + 1/3 cup Bob’s Red Mill All-Purpose GF Baking Flour; 4 teaspoons baking powder; 1 1/2 teaspoons powdered psyllium husk (this is a key ingredient for the recipe!); 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 3 tablespoons unsalted butter (cold and cut into 1/4” cubes); 3/4 cups plain whole-milk yogurt (do NOT use Greek yogurt); 1 large egg (lightly beaten); 2 tablespoons vegetable oil; 2 teaspoons lemon juice (fresh)

Warm? Fluffy? Flaky? Gluten Free? Yes, it is possible! This recipe for Light and Fluffy Gluten Free Biscuits is a life-saver. Most gluten free biscuits are hard-as-a-rock, dry, and tasteless. Not these biscuits. Thank you America’s Test Kitchen!!

Jump to Recipe

Making the Biscuit Dough

dry ingredients for gluten free biscuits: gluten free flour, baking powder, powdered psyllium husk, sugar, salt, baking soda, and butter

mix dry ingredients together and then add butter

Organize all dry ingredients – flour, baking powder, psyllium husk powder(if you haven’t heard of this ingredient, don’t worry! It’s readily available at specialty markets, Whole Foods, and online.), sugar, salt, and baking soda. Whisk together in a large bowl and then add butter to flour mixture and use your fingers to break up butter chunks until only small, pea-sized pieces remain.

wet biscuit ingredients: egg, whole-milk yogurt, vegetable oil, and lemon juice

In a separate bowl, combine yogurt, egg, oil, and lemon juice.

combine wet and dry ingredients together

Using a rubber spatula, thoroughly combine yogurt mixture with the flour mixture until there are no flour pockets remaining. Cover bowl with plastic wrap and let batter rest at room temperature for 30 minutes. DO NOT SKIP THIS STEP!

Scooping the Biscuits

using a 1/3-cup dry measuring cup, scoop batter onto a lined baking sheet

While dough is resting, preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper and then set this baking sheet inside a second baking sheet. BE SURE TO USE TWO BAKING TRAYS. THIS ALLOWS THE BISCUITS TO COOK AT A HIGH TEMPERATURE WITHOUT BURNING THE BOTTOMS OF THE BISCUITS. After 30 minutes, use a 1/3-cup dry measuring cup to scoop batter and drop onto parchment paper. If the batter isn’t easily releasing, lightly oil the measuring cup for easier scooping and releasing. Repeat with remaining batter, placing biscuits relatively close together. Recipe makes six biscuits.

Light and Fluffy Gluten Free Biscuits

Bake for 8 minutes and then rotate the pan. Continue cooking for another 5-7 minutes, until biscuits are golden brown. Total baking time is 13-15 minutes, checking biscuits for doneness after 13 minutes. Let cool for 10-15 minutes before serving.

light and fluffy gluten free biscuits with butter and jam served with fresh fruit

Place biscuits in a basket or on a small platter and serve with butter, jam/jelly/preserves, honey, etc, some fresh fruit, and a mug of hot coffee!!

Print Recipe

Light and Fluffy Gluten Free Biscuits

Prep Time20

Cook Time15

Resting Time30

Total Time1 5

Course: Breakfast

Cuisine: Southern

Keyword: biscuits, breakfast, gluten free

Servings: 6 Biscuits

Author: GFchow @ gfchow.com

Ingredients

1 1/2 cups + 2 tablespoons King Arthur Multi-Purpose Flour OR 1 1/2 cups + 1/3 cup Bob’s Red Mill All-Purpose GF Baking Flour
4 teaspoons baking powder
1 1/2 teaspoons powdered psyllium husk (this is a key ingredient for the recipe!) available at specialty markets, Whole Foods, and online
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons unsalted butter cold and cut into 1/4” cubes
3/4 cups plain whole-milk yogurt do NOT use Greek yogurt
1 large egg lightly beaten
2 tablespoons vegetable oil
2 teaspoons lemon juice fresh

Instructions

Whisk together flour, baking powder, psyllium husk powder, sugar, salt, and baking soda in a large bowl.
Add butter to flour mixture and use your fingers to break up butter chunks until only small, pea-sized pieces remain.
In a separate bowl, combine yogurt, egg, oil, and lemon juice.
Using a rubber spatula, thoroughly combine yogurt mixture with the flour mixture until there are no flour pockets remaining.
Cover bowl with plastic wrap and let batter rest at room temperature for 30 minutes. DO NOT SKIP THIS STEP!
Preheat oven to 450 degrees while biscuit dough is resting. Line a rimmed baking sheet with parchment paper and then set this baking sheet inside a second baking sheet. BE SURE TO USE TWO BAKING TRAYS. THIS ALLOWS THE BISCUITS TO COOK AT A HIGH TEMPERATURE WITHOUT BURNING THE BOTTOMS OF THE BISCUITS.
Using a 1/3 cup dry measuring cup that is lightly oiled (for easier scooping and releasing), scoop batter and drop onto parchment paper. Repeat with remaining batter, placing biscuits relatively close together. Recipe makes six biscuits.
Bake for 8 minutes and then rotate the pan. Continue cooking for another 5-7 minutes, until biscuits are golden brown. Total baking time is 13-15 minutes, checking biscuits after 13 minutes for doneness. Let cool for 10-15 minutes before serving.
Place biscuits in a basket or on a small platter and serve with butter, jam/jelly/preserves, honey, etc, some fresh fruit, and a mug of hot coffee!!

Notes

Biscuits are best when eaten the same day they are baked, but they can easily be frozen. When freezing, I wrap mine in foil. To defrost, I put my biscuits in the microwave for :30 and then split them in half horizontally and lightly toast.

Powdered psyllium husk is crucial to the structure of the biscuits. As far as I know, it’s only sold in larger containers but it can last for up to 3 years (sometimes longer). To preserve the product for as long as possible, keep it in the container that it comes in and store it in a cool, dry place.

This recipe can easily be doubled and all 12 biscuits will fit on one baking sheet.

Recipe from The How Can It Be Gluten Free Cookbook, A Test Kitchen Handbook.

If you like this recipe, you may also like these other GFchow recipes. Brazilian Cheese Rolls with Herb Butter, Baked Cider Doughnuts, and Halloumi Toast with Grapefruit Marmalade.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.