# Gluten-Free Biscuits

Gluten-Free Biscuits takes 25 min (10 min prep, 15 min cooking) and serves 8.

Recipe by fearlessdining.com · original: https://www.fearlessdining.com/the-best-flaky-gluten-free-biscuits/  
Cuisine: American · Dish: Breakfast & brunch  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/gluten-free-biscuits-big-flaky-and-easy (with step-by-step Cook Mode)

Bake tall, flaky gluten-free biscuits with perfect results. I tested 12 flour blends and share which ones rise best, and how to adjust other blends to get consistent, delicious biscuits every time.

## Ingredients (serves 8)

- 2 cups gluten free flour blend (See note section below for gram measurements)
- 2 tablespoons aluminum-free baking powder (26 grams; see note )
- 1 teaspoon salt (6 grams)
- 5 tablespoons unsalted butter (71.5 grams; COLD)
- 1 cup milk (227 grams; see note)

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

Check the label on:

- aluminum-free baking powder (26 grams; see note )

## Steps

1. Combine 2 cups gluten free flour blend, 2 tablespoons aluminum-free baking powder, and 1 teaspoon salt in a large mixing bowl and whisk to blend
2. Add the cold 5 tablespoons unsalted butter to the mixing bowl and use a pastry blender to chop the butter into the flour until the mixture looks like flour with a lot of butter crumbs
3. Add the 1 cup milk to the bowl and mix to form a soft, firm, workable dough ball, being careful not to overwork it
4. Preheat your oven to 425º F
5. Put the dough on wax paper or a silicone mat, dusting with a little gluten-free flour if needed
6. Press the dough to 1 1/2 inch thickness
7. Use a biscuit cutter to cut out biscuit shapes from the dough (or use a large ice cream scoop or cookie scoop for drop style biscuits)
8. Place each biscuit on a parchment paper lined cookie sheet
9. Brush the top of each biscuit with milk
10. Bake at 425º F until the biscuits are golden on top and have risen with visible layers

## Good to know

### Swaps

No aluminum-free baking powder on hand? Regular baking powder works, though it may lend a slightly metallic aftertaste.

### Storing it

Reheat in the oven until warmed through.

## Nutrition (per serving, 1 bicuit, as published by fearlessdining.com)

- Calories: 183 kcal
- Protein: 4 g
- Carbohydrates: 24 g
- Sugar: 2 g
- Fiber: 3 g
- Fat: 9 g
- Saturated fat: 5 g
- Unsaturated fat: 2.5 g
- Trans fat: 0.3 g
- Cholesterol: 22 mg
- Sodium: 540 mg