If you’re looking for a gluten free biscuit recipe that results in light, tender biscuits with a golden brown outside and a soft inside, then this is your recipe!

Being from the South, I’ve consumed my fair share of biscuits. Actually mine and probably 3 other people’s fair share of biscuits! They’re a staple for not only breakfast, but lunch, snack time and even dinner.

This recipe is for a basic gluten free biscuit. The beauty of it is that it’s simple to make and can be on your table in about 30 minutes.

How to make delicious gluten free biscuits

The key ingredients

There are a few essential ingredients that go into this glorious gluten free biscuit…

Cold butter – the colder the better. Just take it right from the refrigerator and start cutting it into the flour mix. Cold butter helps produce the tall rise you want with these biscuits.

Yogurt – not fat free yogurt. A plain, unflavored yogurt is what you’re looking for here.

Gluten free flour mix – here is the link to the preferred gluten free flour mix that has been tested. We use this one because it’s one we make it bulk and use for recipes like these biscuits and these dinner rolls.

How to Make a High Rising Gluten Free Biscuit: Cut in the butter

I first discovered how essential cutting in the butter was to a biscuit recipe years ago when I had a biscuit flop. And I mean really flop, like a pancake, from not cutting in the butter. For the best results, use a tool like the one pictured above. This allows you to really incorporate the butter into the flour mixture.

Roll the biscuit dough out

What could be more fun that rolling out bread dough with a rolling pin?! …I sense some laughing here.

But really, I think you’ll appreciate this recipe even more once I tell you that this biscuit dough rolls out really easily. It is not sticky and doesn’t require loads of flour to prevent it from adhering to the rolling pin. Just a few easy rolls should have it right at that 1″ mark you’re aiming for.

Cookie-cut the biscuits

Although I love a good drop biscuit, I am especially fond of cut biscuits. Something about their high rising shape just says, “Look at me, I’m a perfectly shaped biscuit!”

Cutting these beauties out is as easy as can be – just remember to dip the cookie cutter into flour before each cut.

As you know from my gluten free white bread, recipes that use convenient tools and ingredients make gluten free baking much easier.

Here are some essential tools for making these GF biscuits

Pastry cutter – this tool makes for some pretty easy prep work for these biscuits. You’d be surprised how often you use this handy tool!

Rolling pin – a good rolling pin makes rolling out dough so much easier! While the wooden ones are pretty to look at, I love my silicon one.

Biscuit cutter – another item you’d be surprised at how often you use – biscuit cutters work really well for cookies too!

Baking sheet – these non stick ones are ideal. And a 3 pack of them is even better!

So now that you’re craving biscuits, here is my basic recipe for tender, light gluten free biscuits. And if you enjoy it, will you give it a rating?

Buttery Gluten Free Biscuits Recipe A delicious, mouthwatering gluten free biscuit. Serve them for breakfast, lunch or dinner - they're a great compliment to any meal. 4.91 from 10 votes Print Pin Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Servings: 8 biscuits Calories: 194 kcal Author: Christine Ingredients 240 g gluten free flour mix about 1 3/4 cup

1 tsp. Xanthan Gum – or use a substitute for xanthan gum

3 tsp. Baking Powder

1 tsp. Baking Soda

2 tsp. Sugar if you like a sweeter biscuit, add 1 tsp. more

1 tsp. Salt

6 Tbsp. Cold Butter cut into small pieces

1 Cup Plain Yogurt Instructions Preheat oven to 425 degrees.

In a large mixing bowl, combine all of the dry ingredients and whisk to mix.

Add the cold cut butter in with a pastry blender or fork, until the mixture resembles crumbs.

Add in the yogurt and gently mix until the dough forms a ball. Turn the dough out onto a piece of plastic wrap and pat to 1” thickness.

Cut the dough into 2 ½” squares or using a biscuit cutter. Place 1” apart on an ungreased baking pan (or pizza stone).

Bake for 15-20 minutes. Video Notes A quick roll with the rolling pin is all you'll need with these biscuits.

They're easy to get creative with for the shapes - they make great hearts and eggs!

Alternatively, if you want round biscuits and you don’t have a biscuit cutter, use a tin can. Simply remove the top and bottoms of the can, stick it in some flour and use it as a biscuit cutter. Did you make this recipe? Tag @zest_for_baking and use the hashtag #zestforbaking Nutrition Calories: 194 kcal | Carbohydrates: 23 g | Protein: 4 g | Fat: 11 g | Saturated Fat: 6 g | Cholesterol: 28 mg | Sodium: 520 mg | Potassium: 234 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 305 IU | Vitamin C: 0.2 mg | Calcium: 137 mg | Iron: 1.1 mg

Initially published 3/1/2013

Want more delicious gluten free biscuit and roll recipes? Check these out:

And if you’re looking for some gluten free baking help, check out these tips: