Effortless Gluten-Free Biscuits

Unlock the secret to incredibly delicious and simple gluten-free baking with our Quick & Easy Gluten-Free Biscuits! This revolutionary 5-ingredient recipe harnesses the power of yogurt to create biscuits that are wonderfully light, fluffy, and bursting with flavor. Perfect for bakers of all skill levels, these homemade gluten-free biscuits come together in mere minutes, making them an ideal choice for any meal.

Growing up, my world of biscuits was pretty narrow, primarily consisting of my dad’s homemade creations and the occasional store-bought canned variety. It wasn’t until my college years that I truly realized the vast and wonderful diversity within the biscuit universe! From the delicate, flaky layers of laminated biscuits – a labor of love involving cold butter, precise folding, and cutting – to the rustic charm of drop biscuits, simply scooped and baked, each type offered a unique experience.

However, the journey into gluten-free living introduced an unexpected challenge: finding a gluten-free biscuit recipe that truly delivered. For years, I navigated a landscape of dry, crumbly, or disappointingly gummy attempts, most of which lacked the comforting flavor and texture I craved. It was a mission that seemed almost impossible until a year ago, when I committed to perfecting my own recipe. The result? These incredibly easy and delicious gluten-free biscuits, which have since become a staple in our kitchen, made dozens of times over.

What makes these homemade gluten-free biscuits stand out is their clever approach. They possess the inviting, well-defined appearance of classic laminated biscuits, yet they boast the incredible simplicity and speed of drop biscuits. This makes them an absolutely phenomenal option for novice bakers or anyone seeking a quick and effortless baking project!

Our unique easy gluten-free biscuit recipe breaks from tradition by completely omitting butter and eggs, two staples in most biscuit recipes. Instead, we’ve discovered a brilliant shortcut method that consistently yields light, tender, and flavorful gluten-free biscuits. Curious to know more? Let’s delve into the simple ingredients that make this magic happen…

Essential 5 Ingredients for Unforgettable Gluten-Free Biscuits

Beyond their incredible taste, one of the most appealing aspects of these quick and easy gluten-free yogurt biscuits is their remarkably short and simple ingredient list. Fewer ingredients often mean less fuss and a quicker path to delicious results. Let’s explore each key component and its vital role in creating the perfect gluten-free biscuit:

• Gluten-Free Measure-For-Measure Flour: The foundation of any gluten-free baked good is its flour blend, and for these gluten-free biscuits, we exclusively rely on King Arthur Flour Measure-For-Measure flour. This particular blend is our top choice for gluten-free baking due to its expertly balanced mix of starches and grains. It consistently yields reliable and beautiful results, ensuring your biscuits are never gummy or dry. Crucially, it also contains xanthan gum, which provides the necessary structure and elasticity typically found in gluten, preventing your biscuits from crumbling. This eliminates the need to add xanthan gum separately, streamlining your baking process.
• Baking Powder: This powerful leavening agent is indispensable for achieving that signature lofty rise and airy, puffy texture in our gluten-free biscuits. It reacts with the yogurt and heat in the oven, creating air bubbles that lift the dough and give the biscuits their desirable height and tenderness. Using fresh baking powder is key to maximizing this effect.
• Granulated Sugar: A small amount of sugar plays a crucial dual role in this recipe. Firstly, it subtly balances the savory notes and the tang from the Greek yogurt, preventing the biscuits from tasting bland. Secondly, and equally important, sugar contributes to the beautiful golden-brown crust, enhancing both the appearance and flavor of your baked goods through caramelization. Rest assured, this minimal addition won’t make your biscuits overly sweet; it simply rounds out the profile.
• Salt: In biscuit making, salt is more than just a seasoning; it’s a flavor enhancer. A precise amount of salt is essential to highlight the inherent goodness of the other ingredients and to achieve that classic, comforting biscuit flavor. It prevents the biscuits from tasting flat and adds depth to every bite. These won’t be excessively salty, but the salt’s presence will definitely be appreciated.
• Full-Fat Plain Greek Yogurt: This is truly the “magic ingredient” that transforms these into the best easy gluten-free biscuits you’ll ever make. Full-fat Greek yogurt (and it MUST be full-fat – avoid low-fat or light varieties!) provides the perfect balance of fat and protein. This rich composition cleverly mimics the tenderizing effects of butter and the acidic moistness of buttermilk found in traditional biscuit recipes. The yogurt’s slight tang also adds a wonderful depth of flavor. By using Greek yogurt, we successfully create moist, tender gluten-free biscuits without the need for eggs or added butter in the dough. Remember to always use PLAIN Greek yogurt; flavored varieties will alter the taste profile significantly.
• Melted Butter For Brushing (Optional): While not strictly a core ingredient in the dough, a final brush of melted butter just before baking is highly recommended. This simple step adds an extra layer of rich flavor, encourages a gorgeous golden-brown finish, and contributes to a subtly crisper top. It’s a small detail that makes a big difference in presentation and taste.

Baking Perfection: How To Make These Easy Gluten-Free Biscuits, Step-By-Step

For precise ingredient measurements, detailed instructions, and helpful tips, please refer to the comprehensive recipe card located below.

1. Preheat Oven & Prepare Baking Sheet: Begin by preheating your oven to a robust 425 degrees F (220 degrees C). This high temperature is crucial for encouraging a rapid rise and creating a beautiful golden crust on your gluten-free biscuits. While the oven heats, line a large baking sheet with parchment paper. This simple step ensures your biscuits won’t stick and makes cleanup a breeze.
2. Combine Dry Ingredients: In a spacious mixing bowl, thoroughly combine your gluten-free flour blend, baking powder, granulated sugar, and salt. Use a whisk to mix these dry ingredients together for about 30 seconds. This ensures that the leavening agent (baking powder) and other flavor components are evenly distributed throughout the flour, guaranteeing consistent results in every biscuit.
3. Incorporate the Greek Yogurt: Add the full-fat, plain Greek yogurt directly into the bowl with the dry ingredients. Using a sturdy spatula or wooden spoon, begin to mix the yogurt into the flour mixture. At this stage, the dough will appear quite dry and shaggy, and it might seem like it won’t come together – don’t worry, this is perfectly normal and expected! Continue mixing until the ingredients are mostly moistened and just begin to clump.
4. Turn Out and Knead the Dough: Transfer the shaggy dough mixture from the bowl onto a clean, lightly floured countertop. Using your hands, gently begin to knead the dough. The goal here is not vigorous kneading like with bread, but rather to bring the dough together until it forms a cohesive ball. This light kneading develops just enough structure without overworking the dough, which could lead to tough biscuits. It typically takes only a minute or two for the dough to come together smoothly.
5. Portion the Dough: For uniform baking and presentation, it’s best to divide the dough into 12 equal portions. A simple method is to first cut the dough ball into four quarters, then divide each quarter into three smaller, roughly equal pieces. For absolute precision, especially if you’re aiming for bakery-perfect gluten-free biscuits, you can weigh the entire dough ball and then divide that total weight by 12 to determine the exact weight for each individual biscuit portion.
6. Shape the Biscuits: Take each portion of dough and gently form it into a ball with your hands. Then, lightly pat and shape each ball into a cylindrical biscuit shape, aiming for approximately 1 inch (2.5 cm) in thickness. The cylindrical shape helps them rise evenly and maintain a good height.

7. Arrange & Brush: Place each shaped biscuit onto the parchment-lined baking sheet, leaving a small space between them to allow for expansion. Once all 12 biscuits are arranged, generously brush the tops of each with melted butter. This optional but highly recommended step not only adds a rich, savory flavor but also contributes to a stunning, even golden-brown crust during baking.
8. Bake to Golden Perfection: Transfer the baking sheet to your preheated 425 degrees F (220 degrees C) oven. Bake for approximately 18-20 minutes, or until the biscuits are beautifully golden brown on top and cooked through. They should sound hollow when tapped on the bottom. Keep a close eye on them during the final minutes to prevent over-browning.
9. Serve & Store: Once baked, remove the gluten-free biscuits from the oven and serve them warm for the absolute best experience. The aroma alone will be intoxicating! If you happen to have any leftovers (a rare occurrence, we know!), store them in an airtight container at room temperature for 2-3 days. For longer storage, see our tips below on freezing.

Delicious Toppings & Creative Serving Ideas For Your Gluten-Free Biscuits

Now that you’ve successfully baked a batch of incredibly light, fluffy, and perfectly golden gluten-free biscuits, the exciting question arises: what are the best ways to enjoy them? Whether you prefer sweet indulgence or savory satisfaction, these versatile biscuits serve as the perfect canvas for a wide array of toppings and meal integrations. Here are some of our absolute favorites to inspire you:

Sweet Biscuit Toppings

• Honey Butter: A timeless classic, a rich, creamy honey butter is an effortlessly delicious pairing for warm gluten-free biscuits. The sweet, floral notes of honey blended with smooth butter create a comforting and irresistible spread.
• Cinnamon Butter: Elevate your honey butter experience by adding a hint of spice! Our own whipped cinnamon honey butter brings an extra layer of warmth and aromatic flavor, making each bite feel like a special treat. It’s surprisingly easy to whip up at home.
• Homemade Freezer Jam: I am a true devotee of freezer jam. The vibrant, fresh taste of strawberry, raspberry, peach, or even spiced pear freezer jam is simply unparalleled. Unlike traditional canning, it’s a quick and simple process: just a bit of stovetop heating, stirring into mashed fruit, and then into clean jars for the freezer. The result is a brighter, lighter jam that tastes like pure sunshine compared to its shelf-stable counterparts. Of course, any high-quality store-bought jam or jelly will also be delightful!
• Nutella & Fresh Berries: Don’t knock it ’til you try it! The luxurious, creamy richness of chocolate hazelnut spread, like Nutella or a PB&Co brand alternative, combined with the fresh sweetness and slight tartness of strawberries or raspberries, creates one of the most decadent and satisfying sweet biscuit toppings imaginable. It’s a dessert-like experience that’s surprisingly easy to achieve.
• Coarse Sugar Sprinkle: For a simple yet elegant sweet touch, lightly sprinkle a bit of turbinado or coarse sugar over the tops of your butter-brushed biscuits just before they go into the oven. As they bake, the sugar caramelizes, creating a delightful crunchy texture and a subtle, sparkling sweetness that complements the biscuit perfectly.

Savory Biscuit Toppings

• Classic Sausage Gravy: Transform these fluffy biscuits into the ultimate comfort food with a generous ladle of hearty gluten-free sausage gravy. It’s an indulgent combination, certainly, but the creamy, peppery gravy coating a warm, tender biscuit is a culinary experience that is absolutely worth every bite. Perfect for a weekend brunch!
• Spicy Hot Honey: If you’re looking for a flavor adventure, hot honey is an incredibly delicious and zesty addition. This unique condiment infuses sweet honey with chili oil, jalapeños, or habaneros (depending on the brand), offering a delightful balance of sweetness and a gentle kick. A little drizzle goes a long way! Enjoy it simply on its own, or layer it with crispy fried chicken or savory country ham to craft an epic sweet-and-spicy sandwich. We highly recommend Red Clay brand hot honey, or try your hand at making your own at home.
• Hearty Ham & Fried Eggs: Elevate your gluten-free biscuits into a substantial breakfast sandwich! Layer them with savory elements like thinly sliced ham, crispy bacon, or seasoned sausage patties, along with a perfectly fried egg. You can further customize with slices of ripe tomato, a slice of melty cheese, or fresh greens for added texture and flavor.
• Everyday Sandwich Fixings: These biscuits aren’t just for breakfast! They make fantastic carriers for lighter deli-style sandwiches. Fill them with your favorite deli meats, slices of cheese, crisp lettuce, and classic sandwich accompaniments like tomatoes, pickles, mayonnaise, or mustard for a delightful and easy lunch.
• Cheddar & Chives Infusion: For a savory twist baked right into the biscuit, consider grating some sharp cheddar cheese over the tops of your biscuits before baking. Alternatively, finely snip fresh chives and gently fold them into the biscuit dough along with the Greek yogurt for a delicate oniony flavor and a pop of color.
• Everything Bagel Seasoning: For a textural and flavor powerhouse, brush your gluten-free biscuits with melted butter and generously sprinkle them with everything bagel seasoning before baking. The savory blend of sesame seeds, poppy seeds, dried garlic, and onion creates an incredibly aromatic and satisfying crunch. Use your favorite store-bought blend or easily make your own at home.

No matter which delicious topping or serving style you choose, these wonderfully fluffy gluten-free biscuits are guaranteed to be a hit and make an amazing side dish for almost any meal!

FAQs & Expert Tips for Baking the Best Gluten-Free Biscuits

Achieving perfect gluten-free biscuits can sometimes raise questions, especially for those new to gluten-free baking. Here are answers to common queries and crucial tips to ensure your biscuits turn out flawlessly every time:

What’s The Key Difference Between Drop Biscuits & Cut Biscuits? The primary distinction lies in their preparation and resulting texture. Traditional cut biscuits, often called laminated biscuits, involve chilling butter, incorporating it into the flour, and then folding the dough multiple times to create distinct, flaky layers. They are then cut into shapes using a biscuit cutter. Drop biscuits, on the other hand, are much simpler; the dough is typically softer, dropped by spoonfuls onto a baking sheet, and produces a more rustic, slightly irregular shape. While both can be light and fluffy, cut biscuits boast those characteristic flaky layers, whereas drop biscuits offer a more uniform, tender crumb. Our “cheater” gluten-free biscuits ingeniously combine the ease of drop biscuits with the appealing structured look of cut biscuits, making them incredibly beginner-friendly.

Can You Freeze Baked Gluten-Free Biscuits? Absolutely, and it’s a fantastic way to enjoy homemade biscuits anytime! For best results, I highly recommend freezing your gluten-free biscuits after they have been fully baked and allowed to cool completely. Once cooled, transfer them to an airtight freezer bag, pressing out as much excess air as possible to prevent freezer burn. In our experience, baked biscuits maintain their freshness and quality in the freezer for up to 2 months. This makes it incredibly convenient to bake a double batch and stash some away for busy mornings or unexpected cravings!

What’s the Best Way to Re-heat Leftover Biscuits? Reheating biscuits properly ensures they regain their tender texture and warmth without drying out. If your biscuits were frozen, it’s best to thaw them first, either in the refrigerator overnight or on the countertop for a few hours, before reheating. Once thawed (or if reheating fresh leftovers), place them on a baking sheet and warm them in a preheated oven at 350 degrees F (175 degrees C) for 8-10 minutes. If you need to reheat them directly from a frozen state, you might want to reduce the oven temperature slightly to 325 degrees F (160 degrees C) and allow an extra 5-10 minutes for them to heat through completely, ensuring the center is warm without over-browning the exterior.

Can You Freeze Gluten-Free Biscuit Dough Before Baking? While it might seem like a time-saving shortcut, I do not recommend freezing raw gluten-free biscuit dough. I’ve experimented with this method, but the results are consistently inferior compared to freezing baked biscuits. The leavening agents in the dough can lose some of their potency during freezing and thawing, often leading to biscuits that don’t rise as well or have a denser, less desirable texture. For optimal results and convenience, always bake your biscuits first, then freeze the cooled, finished product.

Why is my gluten-free biscuit dry or gummy? This is a common issue in gluten-free baking and often comes down to two main culprits: inaccurate flour measurement or improper yogurt usage. Too much flour can lead to a dry, crumbly texture, while too little can result in gumminess. Always weigh your flour for precision, or use the scoop and level method if measuring by volume. Also, ensure you are using full-fat Greek yogurt, as specified. Lower fat or regular yogurt lacks the necessary fat and protein content to provide the correct moisture and structure, leading to less desirable results.

Crucial Notes on Ingredient Swaps & Substitutions for Gluten-Free Biscuits

In gluten-free baking, precision with ingredients is often more critical than in traditional baking, as the absence of gluten requires specific components to mimic its structural role. Please pay close attention to these important notes regarding substitutions:

• Yogurt Type is Non-Negotiable: It cannot be stressed enough: DO NOT use light, low-fat, or traditional (non-Greek) yogurt for these gluten-free biscuits. The recipe specifically calls for full-fat Greek-style yogurt (typically labeled as 5% or full-fat). This is not just a preference; it’s essential for the structural integrity and desired texture of the biscuits. Full-fat Greek yogurt provides the necessary fat content, protein, and acidity that expertly replaces butter and buttermilk, ensuring your biscuits are light, tender, and moist. Any deviation from full-fat Greek yogurt will significantly alter the outcome, potentially resulting in dry, dense, or flat biscuits.
• Flour Blend Matters Immensely: For consistently exceptional results, we wholeheartedly recommend using King Arthur Measure-For-Measure gluten-free flour for this recipe. This blend is specifically formulated for reliable cup-for-cup substitutions in many recipes and includes xanthan gum, which is vital for gluten-free structure. If King Arthur Measure-For-Measure is unavailable, and you must use a different brand, it is imperative to choose a cup-for-cup or 1:1 gluten-free flour blend that explicitly states it contains xanthan gum (or guar gum). Brands like Bob’s Red Mill 1-to-1 Baking Flour or Cup4Cup Gluten-Free Flour are generally good alternatives, but results can vary. Regardless of the brand, always ensure you measure your flour accurately, preferably by weight, as even a slight excess can make your gluten-free biscuits dry and crumbly or undesirably gummy. You absolutely cannot substitute this blend with single gluten-free flours such as almond flour, coconut flour, oat flour, or any other individual gluten-free flour type. These flours have entirely different absorption rates and protein/starch compositions, and they lack the necessary binding agents for this recipe to work successfully. Sticking to the recommended flour blend is the surest path to baking success.

Explore More Delightful Gluten-Free Recipes

If you loved these easy gluten-free biscuits, you’re in for a treat! We have a wide array of other delicious gluten-free recipes that are sure to become new family favorites. From comforting classics to sweet indulgences, explore more of our kitchen creations:

Fluffy Gluten-Free Cornbread

Gluten-Free Belgian Waffles

Bakery-Style Gluten-Free Chocolate Chip Muffins

Recipe Card

Print

Quick & Easy Gluten-Free Biscuits

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• 
  Author: Emily Dixon, Sweets & Thank You
• 
  
  Total Time: 40 minutes
• 
  
  Yield: 12 Gluten-Free Biscuits
• 
  
  Diet: Gluten Free

Print Recipe

Description

Let’s make Quick & Easy Gluten-Free Biscuits! These 5-ingredient gluten-free biscuits are made with yogurt for a light, delicious texture. They’re simple enough for beginners and are on the table in no time!

---

Ingredients

• 3 cups (360 grams) gluten-free Measure-For-Measure flour (we recommend King Arthur)**
• 2 Tablespoons baking powder
• 1 Tablespoon granulated sugar
• 1 teaspoon salt
• 3 cups (670 grams) plain full-fat Greek yogurt* (do NOT use regular or low-fat yogurt!)
• 1 Tablespoon melted butter, for brushing the tops (optional)

Cook Mode

Prevent your screen from going dark

---

Instructions

1. Preheat & Prep. To start, preheat oven to 425 degrees F. & line a baking sheet with parchment paper.
2. Combine Dry Ingredients. In a large bowl, combine flour, baking powder, sugar, and salt. Whisk to combine.
3. Add Yogurt and use a spatula to mix the yogurt into the dry ingredients until it starts to come together. It will look pretty shaggy and separated at this point. 
4. Knead & Shape. Turn out the dough onto a clean countertop (it’ll still be pretty dry and might not seem cohesive–don’t panic!). Use your hands to knead and mix the dough until it comes together in a ball.
5. Portion. Cut the dough into 12 equal portions (I like to cut the dough into 4 pieces (quarters), then cut each quarter into 3 pieces. You can also weigh the dough and divide it by 12 to weigh each biscuit portion to be equal)
6. Shape. Use your hands to form each portion of dough into a ball, then pat it out into a cylinder biscuit shape, about 1″ thick.
7. Brush. Place biscuit on prepared baking sheet and repeat until all 12 biscuits have been formed. Brush the tops of the biscuits with melted butter.
8. Bake at 425 degrees F. for 18-20 minutes or until golden brown.
9. Serve & Store. Enjoy warm and store leftover biscuits in an airtight container at room temperature 2-3 days, or freeze up to 2 months. 

Notes

• *We’ve had good success with Fage brand and Chobani. Again, be sure to use plain FULL FAT (usually labeled full-fat or 5%) GREEK STYLE yogurt.
• **We highly recommend weighing your flour when possible for the most accurate results. If you can’t weigh it, be sure to use the scoop and level method for the most accurate measure. Using too much flour can make the biscuits dry or gummy. Even an extra tablespoon can make a big difference in texture. 

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American