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Home Β» Baked Goods Β» Gluten-Free Flaky Rolled Biscuits

October 2, 2020 (last updated December 16, 2022)

Gluten-Free Flaky Rolled Biscuits

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These gluten-free biscuits are are buttery, flaky and have those lovely layers. Step-by-step instructions for mixing the dough and rolling it out make this recipe worry-free. A warm flaky biscuit as the base for gluten-free strawberry shortcake or some gluten-free gravy . . . heavenly!

For more gluten-free breakfast breakfast bakes, check out my gluten-free lemonade scones, gluten-free blackberry scones and my savory gluten-free breakfast muffins with mix-ins.

Gluten-Free Flour Blends

If you prefer a store-bought gluten-free flour for this recipe, my go-to is King Arthur Measure for Measure Flour. It’s readily available in grocery stores and works well in almost all of my gluten-free baking recipes. Trader Joe’s gluten-free flour and Pamela’s All purpose Artisan blend are also both good options for these biscuits.

gluten free biscuits in bowl with gray napkin. Biscuits with jam on white plates in background. Spoon with strawberry jam in back left.

In most of my gluten-free baking recipes, I use my favorite DIY gluten-free flour mix that includes sorghum, millet and brown rice flours. It works well for my cakes, cookies and quick breads. This blend did not work for these biscuits. In order to get that lighter, fluffier texture, a more starchy blend is necessary. So I mixed up a different blend.

Just as when working with wheat flour you might use cake flour, bread flour or all purpose. If you’d like to mix up your own blend for these gluten-free biscuits, here is the blend I used:

  • 1 c brown rice flour
  • 1 c white rice flour
  • 2/3 c potato starch
  • 1/3 c tapioca starch

Whisk these ingredients together thoroughly to assure that they are evenly distributed. This blend is suitable for many other gluten-free recipes.

For an even lighter, flakier texture, I include 2 tablespoons of potato starch in the recipe regardless of which flour blend you use. If you don’t have potato starch, tapioca or corn starch will work too. Use this additional starch regardless of the flour blend you use.

White plate with cut biscuit. Silver spoon putting strawberry jam onto biscuit. Square bowl with jam on left. Wire rack with biscuits in background.

How to Make Gluten-Free Biscuits

overhead view of white bowl with flour and butter blended with pastry blender for gluten-free biscuits. white marble background

Make the Dough

Making gluten-free biscuits does not exactly follow the method of making biscuits with traditional wheat flour. Large chunks of butter are ok in wheat biscuits but don’t work as well in gluten-free biscuits. So when working the butter into the flour, break down most of the chunks of butter into crumbs so that it is more evenly distributed (see photo above). This can be done with a pastry blender, with 2 forks or in the food processor – see the exact recipe and instructions in the recipe card below.

Roll the Dough to Create Layers

The dough is relatively wet and sticky, so when preparing it to cut out the biscuits, I use a large silicone mat to help manipulate it. I also keep it covered with plastic wrap to keep the roller clean without adding extra flour. Here’s how I do it, step-by-step.

Lightly flour the surface.

floured countertop with dough wrapped in plastic

Remove the dough from the plastic wrap, place it on the surface and lay the plastic back over the top. Use your hands or a rolling pin to flatten it to 1″ thick.

gluten-free biscuit dough on counter covered in plastic with hands flattening dough.

Remove the plastic wrap and fold the dough in half left to right. The silicone mat makes this task much easier.

gluten-free biscuit dough on silicone mat. Dough being folded in half left to right
gluten-free biscuit dough on silicone mat. Dough being folded in half left to right

Put the plastic wrap back on top and roll or flatten to 1″ thick again.

gluten-free biscuit dough on counter covered in plastic with hands flattening dough.

Now fold the dough in half, pulling the top over the bottom half.

dough on silicone mat. Dough being folded in half top to bottom
dough on silicone mat. Dough being folded in half top to bottom

Repeat this process, flattening and folding the dough in opposite directions, at least 4 more times. This is what will create the flakey layers.

Cut the Biscuits

Lightly dust the top of the dough with flour and flip it over. Smooth out the top.

Gluten free biscuit dough dusted with flour rolled into 1 inch slab on gray counter.

Prepare a small bowl with some flour in it, to dip the biscuit cutter. This will prevent the dough from getting stuck, Dip the cutter in the flour before cutting out each biscuit.

2 inch biscuit cutter being held over biscuit dough.

Cut out biscuits using a 2 1/4″ (approximate) cutter. Press straight down, (do not twist) lift and gently drop on to the pan. Drop it right in the spot where you want it to stay. The less you handle them once cut out, the better.

close up of biscuit dough rolled out with hand pressing bisuit cutter
Hand with biscuit cutter dropping cut dough over parchment lined sheet pan

Keep them close, about 1/4″ apart. Brush these with melted butter and they are ready to bake!

sheet pan with unbaked gluten-free  biscuits

Be sure to check out more of my gluten-free breakfast and brunch recipes including my gluten-free waffles and gluten-free peanut butter pancakes and my gluten-free quick bread recipes with my favorite sweet, fluffy, gluten-free cornbread recipe

gluten free biscuits in bowl with gray napkin. Biscuits with jam on white plates in background

Gluten-Free Biscuits

Author: Janet Harlow
Course: Baked Goods
Cuisine: American
Servings: 12
These gluten-free rolled biscuits are buttery, flaky and perfect with sweet or savory dishes.
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Prep Time 25 mins
Cook Time 17 mins
Total Time 42 mins

Recommended Products

  • King Arthur Gluten-Free Measure for Measure Flour

Ingredients
  

  • 2 c gluten-free flour blend*
  • 2 Tbsp potato starch
  • 1 Tbsp sugar
  • 1 Tbsp baking powder
  • Β½ tsp salt
  • Β½ xanthan gum
  • Β½ tsp baking soda
  • Β½ c (1 stick) unsalted, cold butter
  • ΒΎ c sour cream or full fat plain yogurt
  • 1 egg white
  • 2 tsps apple cider vinegar
  • small bowl with 2 Tbsps flour
  • 2 tbsps melted butter for brushing the tops of the biscuits

Instructions
 

  • Beat the egg white with the sour cream and vinegar in a small mixing bowl.

How to Mix with a Food Processor

  • Add the dry ingredients to the food processor bowl and pulse a few times to combine.
  • Cut the butter into 12 pieces. and place in the food processor with the flour mix. Pulse about 20 times or until the mixture resembles coarse crumbs.
  • Add the sour cream mixture and pulse until the mixture starts to come together. It does not need to come completely together, some crumbs are okay.
  • Wrap the dough in plastic wrap, working it into a rectangle and using the plastic wrap to help push it together.
  • Refrigerate for 15 minutes only. If refrigerated too long, the dough will be very crumbly and difficult to work with.

How to Mix by Hand

  • Whisk the dry ingredients together in a mixing bowl.
  • Cut the butter into 12 pieces. and place in the bowl with the flour mix. Use 2 forks or a pastry blender to blend the butter into the flour. Continue until the mixture resembles coarse crumbs.
  • Add the sour cream mixture and mix with a wood spoon or spatula until the mixture starts to come together. It does not need to pull all the way together, some crumbs are okay.
  • Wrap the dough in plastic wrap, working it into a rectangle and using the plastic wrap to help push it together.
    gluten free biscuit dough wrapped in plastic.
  • Refrigerate for 15 minutes. If refrigerated too long, the dough will be very crumbly and difficult to work with.

Form and Bake the Biscuits

  • Pre-heat the oven to 400Β°F and line a baking sheet with parchment paper.
  • Unwrap the dough and place on a lightly floured surface. I use a silicone mat.
    biscuit dough on floured silicone mat
  • I suggest laying plastic wrap on top of the dough to keep your hands or the roller from getting sticky. Roll or flatten the dough to around 1" thick, keeping the rectangular shape.
    hands flattening gluten-free biscuit dough with plastic wrap on top
  • Remove the plastic and fold the dough in half pulling the left side over the right.
  • Place the plastic wrap back on top and roll or flatten to 1" thick.
    hands flattening gluten-free biscuit dough with plastic wrap on top
  • Now fold in half pulling the top half over the bottom and flatten as before.
    gluten-free biscuit dough on silicone mat being folded in half
  • Continue folding in opposite directions and flattening out 6 more times. This is what will create the flaky layers in the biscuit.
  • Flatten the dough to 1" thick and use a 2 1/4" (approximately) cutter dipped in flour. Press straight down, do not twist the cutter.
    gluten free biscuit dough on gray mat. Biscuit cutter cutting out a round.
  • Place the formed biscuits on the baking sheet leaving 1/4" in between.
    Gluten free biscuit being dropped onto sheet pan.
  • Once you have cut out as many biscuits as you can, gather the scraps and pat the dough back to 1" thickness a second and third time to finish cutting out all of the biscuits.
    Scraps of gluten free biscuit dough pulled together.
  • Brush the tops of the biscuits with the melted butter.
    Unbaked gluten free biscuits on parchment lined sheet pan.
  • Bake for 12 minutes. If you want to get a darker golden brown on the top. turn the oven to broil (keeping the pan on the center rack) and watch closely. They will be golden and cooked through in 2-3 minutes.
  • If you are not concerned about the color just bake for 15 -17 minutes total, without turning the oven to broil.
  • Store these biscuits at room temperature for 2 days, then freeze tightly wrapper. Reheat frozen biscuits in the oven or toaster oven at 300Β°F for 3-5 minutes.
  • Top with my sweet and salty honey butter spread for an amazing topping!

Notes

*If using a gluten-free flour blend that contains xanthan gum, omit it from the recipe.
For an easy DIY gluten-free flour blend, combine:
1 c white rice flour
1 c brown rice flour
2/3 c potato starch
1/3 c tapioca starch
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
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Posted In: Baked Goods, Breakfast · Tagged: quick bread

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