Why won’t my gluten free biscuits rise?

If your Easy 4-Ingredient Gluten Free Biscuits aren't rising, a few things could be working against you. First, check your baking powder—it may be expired or not fresh enough to provide the lift. Always use double-acting baking powder and store it in a cool, dry place. Also, avoid overmixing the dough. Gluten free flour doesn’t need much handling, and too much can knock out all the air, leaving you with dense, flat biscuits. Finally, make sure your fat (like butter or vegan alternatives) is cold. Cold fat creates steam during baking, which contributes to a fluffy rise.

What are the best ingredients for gluten free baking?

The best ingredients for gluten free baking include a high-quality 1-to-1 gluten free flour blend , double-acting baking powder, and cold fat sources like unsalted butter or coconut oil. Add-ins like xanthan gum or psyllium husk help mimic the elasticity of gluten, especially in doughs and batters that need structure. For liquids, unsweetened plant-based milks like almond or oat milk work well without altering the flavor. These ingredients form the base for consistently great results in recipes like Easy 4-Ingredient Gluten Free Biscuits .

Can I make biscuits without flour?

Yes, you can make biscuits without traditional flour by using alternative ingredients like ground oats, almond flour, or even mashed vegetables. While these won’t create the exact same structure as flour-based gluten free biscuits , they still offer tasty, wholesome results. Almond flour gives a moist, soft texture, while ground oats add chewiness. If you’re avoiding grains entirely, mashed sweet potatoes or cauliflower can be used as the main base in grain-free biscuit recipes.

Easy 4-Ingredient Gluten Free Biscuits

Name: Easy 4-Ingredient Gluten Free Biscuits: A Simple, Delicious Recipe for Every Kitchen
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 1 ½ cups gluten free 1-to-1 flour blend (with xanthan gum); 1 tbsp baking powder (aluminum-free); ¼ cup cold butter or plant-based butter (cubed); ½ cup unsweetened almond milk or milk of choice

Description

These Easy 4-Ingredient Gluten Free Biscuits are perfectly fluffy, golden, and light—ready in just 15 minutes with a dairy-free option that works every time!

Ingredients

Scale

1 ½ cups gluten free 1-to-1 flour blend (with xanthan gum)
1 tbsp baking powder (aluminum-free)
¼ cup cold butter or plant-based butter (cubed)
½ cup unsweetened almond milk or milk of choice

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Instructions

Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper.
In a mixing bowl, whisk together gluten free flour and baking powder. Add cold butter and cut it in using a pastry cutter or fork until the mixture resembles coarse crumbs.
Pour in the milk and stir gently with a spoon or spatula until just combined. The dough should be soft but not overly wet.
Lightly flour a clean surface with gluten free flour. Turn the dough out and sprinkle a little flour on top. Pat the dough into a ½-inch thick round.
Fold the dough in half, then in half again. This creates flaky layers. Gently press the dough into a disc about 1 inch thick.
Use a biscuit cutter or a glass to cut out circles. Re-roll the scraps and repeat.
Place biscuits on the prepared baking sheet, edges almost touching for better rise.
Place biscuits on the prepared baking sheet, edges almost touching for better rise.
Optional: Brush the tops with a little dairy-free milk or melted butter substitute for golden color.
Bake for 12–15 minutes, or until the tops are golden brown and the biscuits are cooked through.
Remove from the oven and enjoy warm with your favorite toppings!

Notes

Important Note: This recipe yields about 6 medium biscuits. If you’re serving more people, we recommend doubling the batch.

Measuring Tip: Always stir your gluten free flour before measuring, spoon it into your measuring cup, and level it off with a knife. Scooping directly from the bag often leads to packed flour and dry biscuits.

Dairy-Free Option: Substitute ⅓ cup full-fat coconut cream or any plant-based cream for the milk. Use a quality dairy-free butter like Earth Balance for best flavor and texture.

To Make Coconut Cream: Chill a can of full-fat coconut milk overnight. Scoop off the thick cream that forms on top and warm slightly until pourable. This gives a rich, velvety texture to your biscuits.

Recommended Gluten Free Flours:

Cup4Cup: Our top choice for light, fluffy texture (note: contains dairy).
Better Batter: A strong second—works well and is dairy-free.
King Arthur Measure-for-Measure: Great option; add ¼ tsp xanthan gum if your blend doesn’t include it.
Bob’s Red Mill 1-to-1: Works okay but can be slightly gritty in this recipe.
Avoid: Grandpa’s Kitchen flour (not ideal for biscuits—too dense and dry in testing).

Prep Time: 5 minutes
Cook Time: 12 minutes
Category: Bread, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit
Calories: ~165
Sugar: <1g
Sodium: 240mg
Fat: 8g
Saturated Fat: 3.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 2.5g
Cholesterol: 10mg