Tall and Fluffy Gluten Free Biscuits

These Tall and Fluffy Gluten Free Biscuits are made with a reliable gluten-free flour blend, cold butter, and simple pantry ingredients to create a light, tender, bakery-style texture. This easy biscuit recipe is perfect for breakfasts, holiday meals, and weeknight dinners. With a golden top, soft interior, and dependable rise, these gluten-free biscuits are ideal for anyone looking for a quick, high-quality, homemade bread option that works well with sweet or savory dishes.

Ingredients

• 2 cups gluten-free baking flour blend (Cup4Cup strongly recommended)
• 1 tablespoon aluminum-free baking powder
• 1 teaspoon salt
• 6 tablespoons butter
• 1 cup milk (any kind), plus extra for brushing

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Instructions

1. Prepare the Oven:
   Preheat the oven to 425°F (220°C). Line a half sheet pan with parchment paper and set aside.
2. Prep the Butter:
   • Pastry cutter or food processor: Dice butter into 1/2-inch cubes and freeze for 10 minutes.
   • Box grater: Freeze butter completely, then grate it using the large holes. Keep grated butter chilled until needed.
3. Mix the Dry Ingredients:
   In a large mixing bowl (or food processor), whisk together the gluten-free flour blend, baking powder, and salt.
4. Incorporate the Butter:
   • Pastry cutter: Cut the chilled butter into the flour mixture until it resembles coarse crumbs.
   • Food processor: Pulse dry ingredients, add butter cubes, and pulse until crumbly. Transfer to a bowl.
   • Box grater: Add grated butter and gently work it into the flour with a fork.
5. Add the Milk:
   Slowly drizzle in the milk while stirring with a fork. Different gluten-free flours absorb liquid differently, so you may not need the full cup. The dough should be slightly stickier than cookie dough.
6. Form the Dough:
   Turn the dough onto a lightly floured surface. Press it together until cohesive, then flatten to 3/4-inch thickness. Use a 3-inch biscuit cutter to cut out 6–7 biscuits, reshaping scraps as needed.
7. Bake:
   Arrange biscuits on the prepared baking sheet. Brush the tops with milk. Bake for 12–14 minutes, rotating the pan halfway through, until golden brown.
   Serve warm.

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Tips

• Keep all ingredients—especially the butter—very cold for the fluffiest biscuits.
• Don’t overwork the dough; minimal handling helps maintain height and tenderness.
• If using Cup4Cup flour, expect to use slightly less than 1 cup of milk.
• Press straight down with the biscuit cutter (don’t twist) to help them rise evenly.
• For extra lift, place the unbaked biscuits in the fridge for 10 minutes before baking.

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Variations and Substitutions

• Flour: Cup4Cup gives the best texture, but other blends work with slight milk adjustments.
• Dairy-free: Use vegan butter and unsweetened plant-based milk.
• Savory add-ins: Mix in chives, shredded cheese, garlic powder, or black pepper.
• Sweet version: Add 1–2 tablespoons sugar and a pinch of cinnamon.

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FAQs

Can I freeze the dough?
Yes. Freeze shaped biscuits on a tray, then store in a freezer bag. Bake from frozen, adding 2–3 minutes.

Why are my biscuits dense?
The dough may have been overmixed, the butter too warm, or the baking powder expired.

Can I use regular flour?
Yes, but you may need slightly less milk. The recipe is designed specifically for gluten-free blends.

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Serving Suggestions

• Serve warm with honey, jam, or butter.
• Pair with soups, stews, or breakfast dishes.
• Split and fill with eggs, sausage, or bacon for biscuit sandwiches.

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Why You’ll Love This Recipe

• Soft, tall, and fluffy—even without gluten.
• Simple ingredients and easy technique.
• Works with multiple gluten-free flour blends.
• Perfect for breakfast, snacks, or as a versatile side dish.