Gluten Free Cream Biscuits
Tender gluten free cream biscuits are made in just one bowl with a handful of simple ingredients! A quick side that goes so well with all kinds of soups and stews.
Let me start by saying that I have tried MANY gluten-free biscuit recipes, both online and from cookbooks, and no matter what I do, mine never look quite as fluffy and flaky as the photos depict. Make of that what you will. However, my version of gluten-free cream biscuits, shared here, while perhaps not aesthetically perfect, creates deliciously tender and flaky biscuits nonetheless.
I don't bake with xanthan gum, so to create a more bready biscuit, I added a bit of psyllium powder to help bind the dough. I used my homemade gluten free flour blend as the base, and relied on butter and cream to help the biscuits get that very biscuit-y flaky texture. I'm happy with them, and they are fantastic with a pot of vegetarian cabbage soup or vegetarian cream of tomato soup.
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Why You'll Love My Gluten Free Cream Biscuits
- Quick. This recipe comes together super fast, making it a nice option for when you don't have fresh bread on hand and want to serve a simple side.
- One bowl. Whisk the dry ingredients, add the butter and cream, and voila - you're on your way to gluten-free biscuits, and need just one bowl to do it.
- Versatile. As a side, or as a base for little sandwiches, biscuits are a go-to.
Gluten Free Cream Biscuits Ingredients
Here's what you need to make these biscuits. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Gluten free flour - I like my gluten free flour blend here, but any 1:1 flour will work.
- Baking powder
- Psyllium powder - I prefer to use powdered psyllium husk rather than whole husk here.
- Granulated sugar - I love just a touch of sugar here; feel free to leave it out.
- Salt - Fine sea salt or table salt.
- Butter - Use very cold, unsalted butter.
- Cream - If you don't have heavy cream, swap half-and-half or whole milk.
Variations
- Dairy-free/vegan - Use non-dairy butter and non-dairy cream.
- Honey - Substitute the sugar with a little honey.
- Whole-grain biscuits - You can use just oat or brown rice flour here for a whole grain version.
How to Make Gluten Free Cream Biscuits
Here's an overview in photos of how to make gluten free biscuits:
1. Mix dough: Whisk the dry ingredients together, then cut in the butter.
2. Add cream: Stir in the heavy cream, then rest for 15 minutes.
3. Pat out dough: On a lightly (gf) floured surface, pat out the dough.
4. Cut biscuits: Now cut out the biscuits (I used a glass).
5. Place on baking sheet: Arrange on a baking sheet.
6. Bake: Place in a 425F oven and bake for 20 minutes.
Gluten Free Cream Biscuits Tips & Recipe Notes
- Cold butter! Pop a stick of butter in the freezer earlier in the day when you know you're going to make biscuits later. Cold butter will make the biscuits as flaky as they can be.
- Freeze before baking. If you have time, freeze the biscuits for up to 30 minutes before baking. This also helps the flaky layers to form.
- Omit the sugar. You can leave out the sugar if needed; the biscuits will still be tender and flaky.
- Make ahead: Form the biscuits, then place them on the baking sheet and freeze for 15 minutes. When firm, transfer them to a freezer-safe bag and freeze for up to 3 months. You can then bake as many as you like and always have fresh biscuits!
- To serve: I love a quick batch of biscuits with soup when I don't have time to make a loaf of gluten free no knead bread. They're especially nice with asparagus and spinach soup, vegetarian minestrone soup, and vegetarian potato leek soup + butter!
How to Store Gluten Free Cream Biscuits
- Counter - Transfer cooled biscuits to an airtight container and store on the counter for up to 2 days.
- Freezer - Place biscuits in a freezer-safe bag and store in the freezer for up to 2 months. Thaw in the fridge before reheating.
- To Reheat - Gently warm biscuits in a 200F oven until heated through.
More Easy GF Bread Recipes
Happy baking! If you make this gluten free cream biscuits recipe, I'd love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Gluten Free Cream Biscuits
Ingredients
- 2 cups gluten free flour (240 grams)
- 2 tablespoons baking powder
- 1 teaspoon fine sea salt
- 1 tablespoon granulated sugar , or less, to taste
- 1 teaspoon psyllium husk powder
- 5 tablespoons unsalted butter , cold
- 1 cup heavy cream
Instructions
- In a large bowl, whisk together the 2 cups gluten free flour, 2 tablespoons baking powder, 1 tablespoon granulated sugar, 1 teaspoon fine sea salt, and 1 teaspoon psyllium husk powder. Rub the butter 5 tablespoons unsalted butter in with your fingers, then stir in the 1 cup heavy cream until a dough forms. Rest in the bowl for 20 minutes.
- After dough has hydrated, preheat oven to 425℉ and line a baking sheet with parchment. Lightly flour a surface with gluten free flour, then pat out the dough into a rectangle about 1 ½ inches thick. Using a glass or biscuit cutter, cut out biscuits. The number of biscuits you get will depend on the size.
- Place biscuits on the prepared baking sheet and bake for about 15-20 minutes, until lightly golden. Let cool slightly before serving.
Notes
- Cold butter! Pop a stick of butter in the freezer earlier in the day when you know you're going to make biscuits later. Cold butter will make the biscuits as flaky as they can be.
- Freeze before baking. If you have time, freeze the biscuits for up to 30 minutes before baking. This also helps the flaky layers to form.
- Omit the sugar. You can leave out the sugar if needed; the biscuits will still be tender and flaky.
- Make ahead: Form the biscuits, then place them on the baking sheet and freeze for 15 minutes. When firm, transfer them to a freezer-safe bag and freeze for up to 3 months. You can then bake as many as you like and always have fresh biscuits!
- To serve: I love a quick batch of biscuits with soup when I don't have time to make a loaf of gluten free no knead bread. They're especially nice with asparagus and spinach soup, vegetarian minestrone soup, and vegetarian potato leek soup + butter!
