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Gluten-Free Biscuits Recipe Easy Fluffy Layers and Crisp Edges

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These gluten-free biscuits are fluffy, tender, and feature crisp golden edges with classic buttery flavor. They’re quick to make, use simple pantry ingredients, and are perfect for breakfast, brunch, or as a comforting side for any meal.

Ingredients

Scale
  • 2 cups (250g) gluten-free all-purpose flour blend (recommend Bob’s Red Mill 1-to-1 for best texture)
  • 1 tablespoon (12g) baking powder
  • 1/2 teaspoon (2g) baking soda
  • 1/2 teaspoon (3g) fine sea salt
  • 1 tablespoon (13g) sugar (optional)
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • 1/2 cup (120g) plain Greek yogurt (or dairy-free yogurt)
  • 2/3 cup (160ml) cold milk (whole, 2%, or unsweetened almond/oat milk)
  • 1 tablespoon (14g) melted butter (for brushing)
  • Coarse sea salt or flaky salt (optional, for sprinkling)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and sugar until evenly combined.
  3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to blend until the mixture resembles coarse crumbs with pea-sized bits of butter.
  4. Stir in the Greek yogurt and cold milk. Mix gently with a wooden spoon or spatula until just combined. The dough should be soft and slightly sticky.
  5. Lightly flour a surface with gluten-free flour. Turn out the dough and gently pat it into a 1-inch thick rectangle. Fold the dough in half, then pat out again. Repeat this folding step three times to create layers.
  6. Using a 2-3 inch round biscuit cutter, cut out biscuits by pressing straight down (do not twist). Place biscuits on the lined baking sheet, either just touching for soft sides or spaced apart for crispier edges.
  7. Bake for 13-15 minutes, until biscuits are puffed and golden brown.
  8. Immediately brush the tops with melted butter and sprinkle with flaky salt if desired.
  9. Let biscuits cool for 5 minutes before serving.

Notes

For best results, keep all ingredients cold, especially the butter and milk. Do not overwork the dough—mix just until combined. Use a sharp biscuit cutter and press straight down for maximum rise. For dairy-free, substitute vegan butter, coconut yogurt, and almond milk. Biscuits can be frozen after baking and reheated in the oven. Add cheese, herbs, or berries for variations.

Nutrition

Keywords: gluten-free biscuits, fluffy biscuits, easy biscuits, gluten-free baking, breakfast, brunch, comfort food, homemade biscuits

Find it online: https://tomyumy.com/gluten-free-biscuits-recipe-easy-fluffy-layers-and-crisp-edges/