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Light and Fluffy Gluten Free Biscuits

Prep Time20 minutes
Cook Time15 minutes
Resting Time30 minutes
Total Time1 hour 5 minutes
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.