Perfect Gluten-Free Biscuits: Our 4 best baking tips

A warm, flaky biscuit, fresh from the oven, one that bursts with steam when you open it? It’s pretty hard to beat. Almost perfection, if you ask me.

Everyone seems to have their own way of making the perfect biscuit. Whether it’s an old family recipe, or maybe it’s a trick that your grandmother uses that she won’t tell anyone else, getting a biscuit just right definitely takes a little practice.

Luckily for all of the gluten-free bakers in the world (including yours truly), making the perfect biscuit is easier than you might think. Today I’m not only going to share our newest gluten-free biscuit recipe (it’s simply amazing!), but I’m also giving you a few simple tips that will help you master the art of perfect gluten-free biscuits.

1. Use a high quality flour blend

Blend is the operative word here. In order to give your biscuits the lift, texture, and crumb that you desire, you need to make sure you’re using a blend of flours and starches. If you use 100% of one flour, your biscuits will likely be crumbly and dry.

My recommendation is to start with our gluten-free flour. Not only because we’ve tested for close to five years in our test kitchen, but because our blend uses both flours and starches in the mix. Once you feel comfortable, you can test other flours; but I always think starting a reliable basic is the way to go.

2. Use cornstarch to dust your work surface

This might seem like an obvious tip, but it’s especially important for gluten-free biscuits: dust your surface with a non-gluten starch (we prefer cornstarch). Gluten-free dough tends to be a bit more sticky, so if you don’t work on a dusted surface, then you’ll probably end up with a big sticky mess on your hands… literally!

We suggest using a piece of parchment paper or waxed paper that’s been dusted with cornstarch over using a gluten-free flour because the unincorporated flour can compromise the texture of the biscuit’s exterior. If you don’t have cornstarch (tapioca starch or potato starch will also work) on hand however, in a pinch you can use any gluten-free flour. And don’t skip the paper – you’ll need it for our next tip.

How to Make Perfect Gluten-Free Biscuits (via @kingarthurflour)

3. Fold rather than knead

Just like with traditional biscuits, you don’t want to over-mix your gluten-free biscuit dough. Our preferred method is to stir the dough until the ingredients begin to come together, but still have some dry crumbs remaining. From there you dump the crumbly mixture onto your dusted parchment or waxed paper, and use the paper to help you fold the dough over onto itself about eight times. The folding technique will help ensure that your biscuits have those lovely, flaky layers that make them so perfect.

Tips for Making Perfect Gluten-Free Biscuits (via @kingarthurflour)

4. Freeze before baking

This tip might seem a little strange, but after testing we have found that freezing our biscuits prior to baking resulted in a flakier, higher rising biscuit. This is because the fat (in this case butter) is frozen and keeps its structure long enough for the biscuit to rise and set.

Once you’ve shaped and cut your biscuits, you simply place them on a parchment-lined baking sheet and freeze them while the oven preheats. Ready to bake? Brush the biscuits with some milk and pop them in the oven for about 15 minutes, and they’ll puff up beautifully.

Another great thing about freezing your unbaked biscuits is that it allows you to bake as many as you want at the time. Making breakfast for one? Or dinner for two? No problem! Just bake what you need and save the rest for later. And in case you’re wondering, yes, I love keeping biscuits in my freezer! Saves so much time for those nights where I’m strapped for time but really am craving something floury and delicious.

Perfect Gluten-Free Biscuits Recipe

And now we’d love to share our recipe for perfect gluten-free biscuits with you. We tested multiple batches in our test kitchen and these were the clear winner. They were tender, flaky, and buttery, perfectly balanced between moist and crumbly.

Oh and that spread? It’s sensational. It’s an herbed butter made with basil, sea salt and butter.

Perfect Gluten-Free Biscuits (via @kingarthurflour)We’d love you to bake, taste, and review our recipe for Gluten-Free Biscuits!

Print the recipe here.

Alyssa Rimmer

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She's been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...


    1. The Baker's Hotline

      Thanks for asking, Kristie. Measure for Measure is specially formulated to be a 1:1 sub for wheat flour, so we don’t recommend using it in designed-to-be gluten-free recipes like this one. Instead, we suggest using it as a 1:1 sub in a recipe designed for wheat flour. We’ve had especially good luck with it in our recipe for Baking Powder Biscuits, using the higher amount of fat. Hope you enjoy them too! Mollie@KAF

    1. The Baker's Hotline

      No need to let the frozen biscuits thaw first, Zee. You can go ahead and bake them as you normally would, adding 2-3 minutes of additional time to the bake until they’re nicely golden brown. Happy baking! Kye@KAF

    1. The Baker's Hotline

      It sounds like you’re looking for some professional advice. We are able to offer consulting services for new or existing bakeries. We can assist with bakery layout and design, formula development, equipment and small tool procurement, production scheduling, process troubleshooting, technical education, and hands-on work. If interested, please send an email to Jeffrey Hamelman at Jeffrey.Hamelman[at] We hope that helps! Kye@KAF

    1. The Baker's Hotline

      Lisa, it’s hard to know how exactly how much xanthan gum is added to the flour blend you’re using, which makes it tricky to make adjustments. You’re welcome to omit it and see how it goes, but if you’re looking for fail-proof results then you’ll want to use a gluten-free flour blend without additives (like this one) to ensure you add exactly the right amount. Good luck! Kye@KAF

  1. KateC

    Ok, this sounds like it’s worth trying for a batch atop a mushroom quorn ckicken gravy as a dumpling, as well as an additional batch frozen for whatever. May ad thyme & marjoram in the dough for a savory foil for a roasted garlic mushroom gravy mid winter company with rainbow winter salads. Keep up the good work, be well.

  2. Kimberly Heck

    I’m so excited to try this recipe. I have Lyme’s disease and can’t have gluten, sugar, and or yeast. I’m trying to find as many recipes that I can eat and make for my family. Thank you.

  3. Ruth Settlemyre

    How can i get this biscuit recipe i can’t have dairy products so what is the best to use.Almond ,soy or rice milk that don”taste in the biscuit.I tried lactase and we could taste it we could no stand it.we have not had a good biscuit in 20 yrs.

    1. The Baker's Hotline

      Here’s a link to the gluten free biscuits recipe. You can use the milk you can tolerate with a bit of vinegar added to turn it into buttermilk you can eat and bake with. Wishing you success in the biscuit quest! Irene@KAF

  4. Rebecca

    Just made these tonight – subbed flax seed for xanthan gum, whole milk for butter milk and they turned out amazing.

    1. The Baker's Hotline

      Susan, I think cold ghee may be a bit more difficult to work with and won’t give you as flaky of a biscuit. This is because clarified butter won’t release steam the way regular butter does, which helps to create the flaky layers. That being said, it should still work. Barb@KAF

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