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A gluten free cream biscuit on a plate with a knife next to the plate of biscuits.
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Gluten Free Cream Biscuits

Tender and just lightly sweet gluten free cream biscuits are made in just one bowl with a handful of simple ingredients!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 10
Author: Nicole Spiridakis

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
US Customary - Metric

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!