Gluten Free Flaky Biscuits (2024)

These fluffy gluten-free biscuits with flaky layers are the best biscuits there are. The secret ingredient to this recipe is sour cream which gives the dough a little tang and makes it delectable and tender. Enjoy these gluten-free sour cream biscuits topped with butter and jam, serve them as shortcakes with whipped creme chantilly and fresh fruit or go the savory route with sausage gravy.

While many people swear by gluten-free buttermilk biscuits I prefer sour cream over buttermilk any day. It's widely available and comes in smaller containers than buttermilk.

These fluffy biscuits freeze very well and can be baked from frozen. This makes them a fabulous recipe to have on hand for the holidays.

If you are looking for Dinner Rolls, please check out my recipe for Gluten-Free Soft Dinner Rolls.

Recipe Ingredient Notes

Gluten Free Flour: I have tested this gluten-free biscuit recipe with 4 different gluten-free flours blends and the best blend to use in this recipe is Cup4Cup. The addition of cornstarch creates a lighter crumb and therefore allows the biscuits to rise. If you are in Europe, please useSchär Mix Pâtisserie. If you do not have access to Cup4Cup, please use the following mixture for Homemade Biscuit Flour. I can not guarantee it will be as nice and flaky as Cup4Cup. Try to avoid a blend with brown rice flour as its first ingredient. It will be too heavy for biscuits.

Cup4Cup makes biscuits that are fluffy and light, but with a good structure. This way one can easily split them in half without the biscuits falling apart.

How to make the Gluten Free Biscuits

Making flaky gluten-free biscuits is not rocket science - but if you want flaky biscuits with beautiful layers you have to add a few extra steps to your procedure. The only tools needed to make the best biscuits are your clean hands. A rolling pin will be too heavy and destroy the beautiful layers of your dough.

Before you start make sure butter and sour cream and as cold as possible. If you like you can cut or grate the butter ahead of time and stick it in the freezer for 10-15 minutes.

Step 1: Line a sheet tray with parchment paper and set it aside.

Step 2: In a medium mixing bowl sift together the gluten-free flour, sugar, baking powder, baking soda, and kosher salt. Sifting together the dry ingredients ensures there are no random "pockets" of baking powder in your gluten-free biscuits.

Step 3: Cut the cold butter into small chunks and with your hands or a pastry cutter, work it into the dry ingredients until they resemble the size of peas.

Step 4: Add the full-fat sour cream and with a flexible spatula stir everything together until the flour has been completely absorbed. The mixture will look very dry in the beginning but the more you mix it, it will start to look like dough.

Step 5: Transfer your gluten-free biscuit dough to a parchment-lined sheet tray and with your hands, push it together in a rectangular/square shape - you want this around ¾ - 1" thick. If your dough is sticky, feel free to sprinkle it with some additional flour (1 tablespoon or so)

Step 6: Fold the dough in half and carefully pat it down into a square again. Pat it down with your hands in a rectangular/square again and fold it in half. Repeat this one more time - a total of THREE folds. If your dough has become sticky because of a warm kitchen or warm hands, feel free to place it in the fridge between folds for 5-10 minutes. These folds are the key to flaky biscuits with buttery layers.

Step 7: Pat out your dough in a rectangular around ¾" - 1" thick. Do not go thinner than ¾" or you will end up with flat, sad biscuits. Place the uncut biscuit dough in your fridge for at least 10 minutes. This gives the butter in the dough to chill down again and will ensure light and flaky gluten-free sourcream biscuits. Chilling the dough also makes them easier to cut. In the meantime fully preheat your oven to 400F.

Step 8: Once your oven is fully preheated, use a sharp, clean knife and cut the biscuits into 6 equal pieces. Arrange the cut biscuits on a parchment-lined sheet tray and bake at 400F for 19-21 minutes or until golden brown. Because of all the butter and sour cream in the biscuits, there is no need to brush the tops of the biscuits with an egg wash. You will know your biscuits are done when the top is golden brown.

Step 9: Remove the biscuits from the oven and allow them to rest on a wire rack for 5 minutes before trying the best gluten-free biscuits there are.

Clearly, those flaky gluten-free biscuits are best enjoyed when they are freshly baked. Store any leftovers you may have in an airtight container for 2-3 days.

Gluten Free Dairy Free Biscuit Recipe

To make flaky dairy-free gluten-free biscuits, please replace the butter in the recipe with your favorite dairy-free butter and dairy-free sour-cream substitute. Personally, I like to bake with dairy-free options from Miyoko's Creamery or Green Valley Creamery. I do not recommend using coconut oil - it will not work the same way as butter. For the sour cream, I recommend using a dairy-free sour cream or Greek-style yogurts such as Forager or Chobani. You want to use a product with a body (regular yogurt will be too thin and watery)

FAQ for Gluten Free Sour Cream Biscuits

Can I replace the sour cream?
If you are not a fan of sour cream or do not have any handy, I would recommend using creme fraiche or full-fat Greek yogurt. Low fat or nonfat products will not work in this recipe.

My biscuits turned out flat
You most likely overworked the dough. The three folds are important to achieve flaky layers. Did you use cold butter and cold sour cream? Room temperature butter won't work here since it will melt into the dry ingredients and won't create flaky layers. Is your baking powder fresh? If it's been sitting in your cupboard forever it's probably overdue to be replaced.

Can I add fruit to those biscuits to turn them into scones?
While biscuits and scones are very similar, I recommend checking out this recipe for Gluten-Free Scones instead.

Can I use "regular" flour in this recipe?
Yes, you can use wheat-containing flour in this recipe but you need to decrease the flour to 260g.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazonfor less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.

More Recipes to try