Easy Gluten-Free Biscuits: Just mix, scoop, drop, and bake

If you like easy, then today’s your lucky day. Because easy is coming in the form of these tender, flaky gluten-free biscuits.

What makes them easy, you wonder?

Well, for starters there’s no cutting in cold butter. And we also don’t have to roll them out or cut them into circles before baking. Nope, we’re just going to mix, scoop, drop, and bake.

Doesn’t get much easier than that!

What I adore about these biscuits, aside from how simple they are to whip up, is their flavor and texture. Because they’re made with heavy cream, they have this glorious, rich and creamy flavor while still being exceptionally light and fluffy. They’re great for dunking into soups or stews, serving alongside your favorite pasta dish OR, with just a little sugar added, they’d be an excellent alternative to shortcake.

As I often do, I used a tried and true gluten-based biscuit recipe and adapted it to be gluten-free. I chose our Never-Fail Biscuits (how could I not with a name like that?) and I only ended up having to make a few small tweaks to the original. I swapped our gluten-free flour for the regular flour; added an egg, and also some baking powder – but the method was the same. The result was spectacular. Next up is trying these beauties with some berries mixed in!

To get started with these gluten-free biscuits, preheat your oven to 450°F. Line a baking sheet with parchment paper and set aside.

How to make easy Gluten-Free Biscuits via @kingarthurflour

In a large bowl, whisk together:

1 1/2 cups gluten-free flour
2 3/4 teaspoons baking powder
1/4 teaspoon salt

How to make easy Gluten-Free Biscuits via @kingarthurflour

In a measuring cup or another small bowl, beat together

3/4 cup heavy or whipping cream
1 large egg

How to make easy Gluten-Free Biscuits via @kingarthurflour

Pour the wet ingredients into the dry and stir together until combined.

How to make easy Gluten-Free Biscuits via @kingarthurflour

Using a tablespoon-sized cookie scoop (you can go larger if you want, they just might have to bake a bit longer), scoop the dough onto the parchment-lined baking sheet. The dough balls will be slightly larger than a ping pong ball.

Repeat this process until no dough remains. To add flavor and a touch of color, you can brush the tops with a little cream or melted butter before baking.

How to make easy Gluten-Free Biscuits via @kingarthurflour

Bake the biscuits on the center rack for 10 to 12 minutes, until they’re nicely risen and baked through. Break one open to test their doneness.

Easy Gluten-Free Biscuits via @kingarthurflour

Remove the biscuits from the oven. Let them cool on the pan for a few minutes, then serve and enjoy!

Please read, bake, and review our recipe for Easy Gluten-Free Biscuits.

Print just the recipe.

Alyssa Rimmer
About

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 ...

comments

    1. The Baker's Hotline

      Ellen, we get asked a lot about egg-replacements in gluten-free baking, so we actually have a whole, helpful blog article on the topic: http://bit.ly/1Ufv87h As you’ll see there, because of the multi-faceted role eggs play in gluten-free baking, not all gluten-free recipes are prime candidates for egg substitution. One like this that calls for relatively little egg, however, should work just fine with a replacement like rehydrated flax meal (see the link above for more detail). Happy baking! Mollie@KAF

  1. Leigh

    So they have to be baked and then frozen? I can’t just mix up the dough and freeze it? I am also new to the gluten free and organic eating so I am trying to understand everything still. After you bake them and freeze them do you just lay them out on the counter to unthaw and eat that way?

    Reply
    1. The Baker's Hotline

      Leigh, you could freeze them unbaked. Just pop them into the oven, no need to let them thaw ahead of time. Just add a minute or two of extra baking time if they’re frozen.
      Bryanna@KAF

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