Gluten Free Cream Biscuits

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.

What You'll Love

• 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.

Ingredients Needed

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.

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!

Proper Storage

• 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.