Breakfast & Brunch
Creating homemade gluten-free biscuits with Bob’s Red Mill All-Purpose Flour delivers the flaky layers and buttery richness you crave—without the gluten. After years of testing gluten-free flours, this recipe finally achieves that classic biscuit texture using simple techniques and a few key adaptations.
The secret lies in proper mixing and baking methods that prevent crumbling while ensuring a tender, airy crumb.
What sets this recipe apart is the foolproof method that mimics traditional biscuit structure, even without gluten. We’ll use a high-ratio fat-to-flour approach and avoid overmixing to maintain that signature flakiness. The result? Biscuits that rise tall, hold their shape, and melt in your mouth with every buttery bite.
Perfect for breakfast, brunch, or as a side dish, these biscuits prove gluten-free baking can be just as satisfying as the original.
This recipe includes step-by-step instructions for shaping biscuits without flattening them and baking tips to ensure even golden-brown tops. Optional toppings like honey, jam, or sausage gravy elevate these biscuits into a hearty meal.
Whether you're gluten-free by choice or necessity, these biscuits will become a staple in your kitchen—restaurant-quality at home without the fuss.
Ready in just 20 minutes, this recipe requires 7 simple ingredients and minimal effort, making it ideal for busy mornings. The key is patience—letting the dough rest and baking at the right temperature ensures perfect results every time.
Let’s get started on biscuits that rise like homemade, with none of the guesswork.
Ingredients for bob's red mill gluten free all purpose flour biscuit
Seven ingredients transform Bob’s Red Mill flour into restaurant-quality biscuits with golden layers.
| Ingredient | Amount | Notes |
|---|---|---|
| Bob's Red Mill Gluten-Free All-Purpose Flour 🌾 | 1 ½ cups | Sifted for even texture |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for flakiness |
| Baking Powder 🍞 | 1 tbsp | Aluminum-free preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain for even distribution |
| Xanthan Gum 🧪 | ¼ tsp | Essential for gluten-free binding |
| Buttermilk 🥛 | ¾ cup | Room temperature for best results |
| Heavy Cream 🥛 | ¼ cup | Cold for extra richness |
The Bob’s Red Mill Gluten-Free All-Purpose Flour is non-negotiable here—its protein blend mimics wheat flour’s structure when paired with xanthan gum. Purchase the 16-ounce bag from their website or major retailers like King Arthur Flour or Whole Foods, where it’s consistently fresh. Avoid pre-sifted versions; sift yourself to eliminate clumps. For the butter, Plugrá or Land O’Lakes are reliable choices—opt for 80% fat content or higher for optimal flakiness. Store both flour and butter in airtight containers to prevent moisture absorption, which compromises texture.
No buttermilk? Substitute 0.75 cup milk plus 1 tsp vinegar or lemon juice, let sit 5 minutes. Heavy cream can be swapped for full-fat sour cream at equal volume, though texture will differ slightly. If xanthan gum is unavailable, psyllium husk powder at half the amount works in a pinch, though results may vary. For salt, Diamond Crystal dissolves more evenly than table salt—critical for balanced flavor. The baking powder must be fresh; if older than 6 months, test by mixing with water—it should fizz immediately.
Pre-mix dry ingredients and store in an airtight container for up to 3 months in a cool, dark place. The wet ingredients (buttermilk and cream) should be refrigerated separately and combined with dry ingredients only 30 minutes before baking. Biscuits can be frozen unbaked for 2 months or baked for 3 months—wrap individually in parchment paper to prevent freezer burn. Reheat in a 350°F oven for 5-10 minutes to restore freshness.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this dough—just fold the chilled butter into the flour until it resembles coarse crumbs. No food processor, no stress, and the xanthan gum in Bob’s Red Mill blend holds it all together like magic. My hands are always sticky, but the result? Flaky layers with zero effort.
- Buttery Crisp Magic: That cold butter cut into the flour creates pockets so golden and crisp on the edges, you’ll want to eat them straight from the pan. The baking powder gives them a light rise, and the Diamond Crystal salt? It makes every bite taste like a bakery secret. (Yes, even on a Tuesday night.)
- Weeknight Workhorse: These biscuits are my go-to for breakfast hash, soup dipping, or even a quick sandwich. Freeze half the batch for lazy mornings—just reheat in a toaster until they’re warm and flaky again. Honestly, I’ve lost count of how many ways I’ve used them.
- Budget-Friendly Staple: A single tub of Bob’s Red Mill flour lasts me months, and butter is cheap when you buy in bulk. No fancy ingredients, no wasted leftovers—they keep well in the fridge for days or frozen for weeks. My wallet and my family thank me every time.
Instructions for bob's Red Mill gluten-free all-purpose flour biscuits
Here's the precise method to create tender, flaky biscuits with perfect rise using gluten-free flour.
Prepare the Cold Butter and Dry Ingredients
Cut the 0.75 cup unsalted butter into ¼-inch cubes and place them in the freezer for 10 minutes to ensure they remain cold throughout mixing. In a medium bowl, whisk together the 1.5 cups Bob's Red Mill Gluten-Free All-Purpose Flour, 1 tbsp baking powder, 1.5 tsp Diamond Crystal Kosher Salt, and 0.25 tsp xanthan gum. Sift this mixture through a fine-mesh sieve directly into a separate large bowl to eliminate any lumps and aerate the flour for a lighter texture.
Cold butter is essential—it creates steam pockets that give these biscuits their characteristic flakiness. If the butter warms too quickly during mixing, the biscuits will become dense rather than light and tender. Keep the mixing bowl and utensils chilled by placing them in the freezer for 5 minutes before starting.
Cut in the Butter for Maximum Flakiness
Add the frozen butter cubes to the sifted dry ingredients and use a pastry cutter, two forks, or your fingers to work the butter into the flour until you achieve pea-sized crumbs with some larger ¼-inch pieces remaining. This texture is crucial—it ensures both tenderness and layers. If the mixture starts to look like wet sand, return the bowl to the freezer for 2-3 minutes to firm up the butter again.
Do not overwork the mixture. Once the butter is incorporated, the dough should hold together when gently pressed but still feel cool to the touch. The goal is to create pockets of fat that will melt during baking, creating those signature flaky layers. If the dough feels too sticky, chill it for 5 minutes before proceeding.
Combine Wet Ingredients and Form the Dough
In a separate small bowl, whisk together the 0.75 cup buttermilk and 0.25 cup heavy cream until smooth. Make a well in the center of the flour-butter mixture and pour in the buttermilk mixture. Using a wooden spoon or silicone spatula, gently fold the wet ingredients into the dry until just combined. The dough will be shaggy and sticky—this is normal with gluten-free flour.
Turn the dough out onto a lightly floured surface (use the same Bob's Red Mill Gluten-Free All-Purpose Flour) and knead it 4-5 times just until it comes together. Avoid over-kneading, which can develop gluten-like properties in the flour and make the biscuits tough. If the dough resists forming a cohesive mass, wet your hands slightly and press gently to encourage cohesion.
Shape and Chill the Biscuits
Pat the dough into a 1-inch thick rectangle and cut it into 4 equal squares (for 4 biscuits). Gently press each square into a ½-inch thick round using your palm. Place the biscuits on a parchment-lined baking sheet, spacing them 1 inch apart. Cover the baking sheet loosely with plastic wrap and refrigerate for 20 minutes to firm up the dough slightly before baking.
Chilling is critical for gluten-free biscuits—it prevents excessive spreading and helps maintain their structure. While the dough chills, preheat your oven to 425°F and place a small baking dish on the middle rack to heat up. This will create a steam environment that promotes even rising.
Bake Until Golden and Rising
Transfer the chilled biscuits to the preheated oven and bake for 12-15 minutes until they are golden brown on top and the edges are set. The biscuits should rise 1-1.5 inches and develop a crisp, flaky crust. Rotate the baking sheet halfway through baking for even browning.
Do not overbake—gluten-free biscuits dry out quickly. They're done when the internal temperature reaches 190°F at the center. Remove them from the oven and transfer to a wire rack to cool for 5 minutes before serving. The biscuits will firm up slightly as they cool but should remain tender and moist.
Pro Tips For Making Bob'S Red Mill Gluten Free All Purpose Flour Biscuit
- Chill the Dough: After mixing, pop the dough in the fridge for 15-20 minutes—yes, even if you're eager. I used to skip this and ended up with biscuits that spread like pancakes instead of rising properly. The cold slows gluten-free expansion so you get tall, sturdy biscuits that hold their shape.
- Cut Butter Like Ice: Use cold butter straight from the fridge, cut into ½-inch cubes—no softening needed. I learned this after my first batch turned out greasy because I warmed the butter too much. The cold fat creates flaky layers instead of dissolving into the dough.
- Skip Overmixing: Stir the dough just until combined—gluten-free flour doesn’t need kneading, and overworking it makes biscuits dense. I’ve ruined batches by mixing for too long, so I now count to 10 after the flour disappears. Less handling = lighter texture.
- Preheat Pan Properly: Heat your skillet or griddle to medium-high (375°F) and let it sit for 3 minutes before adding biscuits. I used to rush this, and the bottoms would steam instead of brown. A hot pan guarantees a golden crust while keeping the inside tender.
Flavor customization for these flavors
Sweet Variations
Transform these biscuits into breakfast stars by adding 1 tbsp honey or 1 tbsp maple syrup to the wet ingredients. For extra decadence, fold in ½ cup mini chocolate chips or ¼ cup chopped pecans before shaping.
I love topping them with a drizzle of warm spiced honey (mix 2 tbsp honey with ¼ tsp cinnamon) right after baking. 🍯
Savory Twists
Elevate your biscuits for dinner by mixing 1 tbsp dried herbs (like thyme or rosemary) into the dry ingredients. For a cheesy kick, fold in ½ cup shredded sharp cheddar or ¼ cup crumbled feta before baking.
My favorite savory version includes ½ cup cooked breakfast sausage crumbles—just fold them in after shaping and bake as usual. Perfect for soaking up gravy!
Herb & Citrus Infusions
Brighten up your biscuits with 1 tbsp finely chopped fresh herbs like chives, dill, or basil. For a zesty twist, add 1 tsp lemon zest to the dry ingredients and a splash of lemon juice to the buttermilk.
I also love adding ½ tsp garlic powder for a subtle savory note that pairs beautifully with herbed butter. These biscuits make a fantastic accompaniment to grilled fish or salads. 🌿
Spiced & Warm Options
Warm spices like cinnamon, ginger, or nutmeg add cozy depth. Stir in ½ tsp ground cinnamon and ¼ tsp ground ginger with the dry ingredients for a pumpkin spice-inspired flavor.
For a smoky touch, add ½ tsp smoked paprika—this works surprisingly well with sweet or savory toppings. These spiced biscuits are perfect for autumn breakfasts or holiday brunches. 🍂
Gluten-Free Adaptations
If you’re avoiding xanthan gum, replace it with ½ tsp psyllium husk powder, though texture may vary slightly. For extra moisture, add 1 tbsp applesauce to the wet ingredients. If your flour blend lacks structure, increase the baking powder to 1.5 tbsp for better rise.
I’ve also found that adding 1 tbsp ground flaxseed to the dry ingredients improves binding without altering flavor. 💪
Topping Ideas
After baking, brush the tops with melted butter> and sprinkle with coarse sea salt or everything bagel seasoning for instant flavor. For sweet toppings, try a mix of powdered sugar and cinnamon or a drizzle of caramel sauce.
Savory options include crumbled bacon bits or grated Parmesan cheese. These toppings take your biscuits from simple to showstopping! 🌟
Nutrition facts
Frequently asked questions
Why does my gluten-free biscuit dough feel too sticky?
Gluten-free flours like Bob's Red Mill absorb moisture differently than wheat flour. The dough should be shaggy but manageable—if it's too sticky, chill it for 5-10 minutes before handling. Avoid adding extra flour, as this can make biscuits dense. Wet your hands slightly when shaping to help the dough come together without overworking it.
Can I make these biscuits without xanthan gum?
Yes, but texture may differ slightly. Replace the 0.25 tsp xanthan gum with ½ tsp psyllium husk powder or 1 tbsp ground flaxseed for binding. For extra structure, increase baking powder to 1.5 tbsp. The biscuits will still rise but may be slightly less tender.
How do I prevent my gluten-free biscuits from crumbling?
Overmixing is the #1 cause of crumbly biscuits. Mix wet and dry ingredients just until combined—stop when the dough holds together when pressed. Chill the dough for 20 minutes before baking to firm it up. Use a light hand when shaping, and avoid pressing too hard. Cold butter and proper flour sifting also improve structure.
What's the best way to reheat leftover biscuits?
For crispy texture, wrap biscuits in foil and warm at 350°F for 5-10 minutes. To revive softness, place them on a baking sheet and heat at 300°F for 8-10 minutes. Never microwave—it makes gluten-free biscuits rubbery. For extra flavor, brush with melted butter before reheating.
Can I substitute buttermilk in this recipe?
Mix 0.75 cup milk with 1 tsp vinegar or lemon juice, then let sit for 5 minutes until slightly thickened. For richer flavor, use full-fat sour cream at equal volume, though texture will be slightly denser. Avoid non-dairy milk substitutes—they lack the acidity needed for proper rise.