Fluffy 5-Ingredient Gluten Free Biscuits 

Imagine pulling open a biscuit that’s still warm from the oven. A puff of steam escapes, carrying the comforting scent of buttery, baked goodness. The interior isn’t dense or crumbly; it’s a landscape of impossibly soft, tender layers, ready to soak up a drizzle of honey or cradle a piece of fried chicken. This is the promise of a truly great Fluffy 5-Ingredient Gluten Free Biscuit. If you’ve ever been let down by dry, gritty, or hockey-puck-like gluten-free breads, this recipe is your redemption.

With just five simple ingredients and one bowl, you can create biscuits so light and flaky, they’ll make everyone at the table forget they’re gluten-free. I promise, this method is foolproof, fast, and about to become your new kitchen staple.

WHY THIS RECIPE FOR FLUFFY 5-INGREDIENT GLUTEN FREE BISCUITS WORKS PERFECTLY

Let me tell you exactly why this minimalist recipe delivers maximum results.

• First, the ingredient list is genius in its simplicity. We use a high-quality gluten-free flour blend as the base, and cold fat creates those essential steam pockets for rise.
• Second, the technique is forgiving. Unlike traditional biscuits that can be toughened by over-handling, this gluten-free dough is gently folded, which actually builds those beautiful, flaky layers.
• Third, they are unbelievably quick. From bowl to table in under 25 minutes, they are the ultimate “I need fresh bread NOW” solution.
• Finally, the texture is a revelation. They achieve a height and tenderness that rivals any wheat-based biscuit, making them the perfect Fluffy 5-Ingredient Gluten Free Biscuit for beginners and experts alike.

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YOUR 5-INGREDIENT SHOPPING LIST

The magic is in the quality and temperature of these five staples. Here’s exactly what you need for these Fluffy 5-Ingredient Gluten Free Biscuits:

1. Gluten-Free All-Purpose Flour (2 cups, 280g): CRUCIAL: You must use a good 1:1 baking blend that contains xanthan gum. Brands like Bob’s Red Mill 1-to-1 Baking Flour or King Arthur Measure for Measure are perfect. Do not use a single flour like almond or coconut flour.
2. Baking Powder (1 tablespoon): This is our primary leavening agent. It must be fresh for maximum lift. Yes, a full tablespoon is correct!
3. Salt (1 teaspoon): Balances the flavors and enhances the buttery taste.
4. Very Cold Unsalted Butter (½ cup / 1 stick, 113g): The key to flakiness. Cut it into small cubes and keep it in the freezer until the moment you use it. Vegan butter sticks can work if kept very cold.
5. Very Cold Milk (¾ cup): Any milk works, whole, 2%, or a rich unsweetened non-dairy milk like oat or coconut. The cold liquid keeps the butter solid.

Optional 6th Ingredient for Shine: 1 tablespoon melted butter or milk for brushing the tops.

THE TOOLS YOU’LL NEED

You need almost nothing! A large mixing bowl, a box grater (optional but helpful), a pastry cutter or fork, a spatula, a rolling pin, a 2.5-inch round cutter (or a glass), a baking sheet, and parchment paper.

STEP BY STEP: MAKING YOUR FLUFFY 5-INGREDIENT GLUTEN FREE BISCUITS

Follow these simple steps for perfect, layered biscuits every time.

PREPARE AND PREHEAT

First, preheat your oven to 425°F (220°C). This high heat is critical for the rapid rise that creates height. Line a baking sheet with parchment paper. Measure out your milk and place it in the freezer for 5 minutes to get it ice-cold.

COMBINE DRY INGREDIENTS AND CUT IN THE BUTTER

In your large bowl, whisk together the gluten-free flour, baking powder, and salt. Take your ice-cold butter cubes (or grate frozen butter on the large holes of a box grater directly into the flour). Using a pastry cutter, two forks, or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter chunks will melt in the oven, creating steam pockets = flakiness!

ADD THE LIQUID AND GENTLY FOLD

Pour the ice-cold milk into the flour-butter mixture. Using a spatula, gently stir and fold until a shaggy, sticky dough just comes together. It will look rough and lumpy. This is perfect. Do not over-mix or knead the dough.

SHAPE WITH A FOLDING TECHNIQUE

Turn the dough out onto a surface lightly dusted with gluten-free flour. Pat it into a rough rectangle about 1-inch thick. Using a bench scraper or spatula, fold the dough in half like a book. Gently press down to about 1-inch thick again. Repeat this fold 2 more times (for 3 total folds). This laminates the dough, creating distinct, flaky layers in your Fluffy 5-Ingredient Gluten Free Biscuits.

CUT AND BAKE TO GOLDEN PERFECTION

After the final fold, pat the dough into a circle or rectangle about ¾-inch thick. Using a floured cutter, press straight down (do not twist) to cut out biscuits. Place them close together on the prepared baking sheet. This helps them rise, not out. Re-roll scraps gently. Brush tops with melted butter or milk for a golden finish. Bake for 12-15 minutes, until puffed high and golden brown on top.

THE SECRET TO THE PERFECT FLUFFY, FLAKY TEXTURE

The magic of these Fluffy 5-Ingredient Gluten Free Biscuits lies in the cold fat and the folding method. Gluten-free flours lack the elastic gluten network of wheat, so we can’t rely on traditional kneading. Instead, we use layers of cold butter.

When the biscuits hit the hot oven, the water in the butter vaporizes into steam, forcefully pushing the layers apart. The folding technique physically creates separate strata of dough and butter. The result is a biscuit with visible, tender layers and a remarkably airy, fluffy crumb that defies all gluten-free stereotypes.

PRO TIPS FOR FOOLPROOF BISCUITS

• Keep Everything Cold: Work quickly and handle the dough as little as possible. Warm hands will melt the butter.
• The Grater Trick: Grating frozen butter is the easiest way to get perfect, small bits distributed evenly without over-working the dough.
• Don’t Twist the Cutter: Twisting seals the edges of the dough layers, hindering the rise. Press straight down for the tallest biscuits.
• Bake Until Deeply Golden: A pale biscuit is a doughy biscuit. The golden-brown color ensures the interior is fully cooked and flavorful.

DELICIOUS VARIATIONS TO TRY

• Cheese & Herb: Fold in ½ cup shredded sharp cheddar and 1 tbsp chopped fresh chives with the dry ingredients.
• Sweet Cinnamon: Add 2 tbsp sugar to the dry ingredients and brush baked tops with a simple glaze (powdered sugar + milk).
• Everything Bagel: Brush tops with milk and sprinkle generously with everything bagel seasoning before baking.
• Drop Biscuit Shortcut: Simply drop rough ¼-cup scoops of the shaggy dough onto the baking sheet for a rustic, no-roll version.

STORAGE AND REHEATING GUIDE

These Fluffy 5-Ingredient Gluten Free Biscuits are best served warm, right from the oven. Store cooled leftovers in an airtight container at room temperature for 1 day. To reheat, wrap in foil and warm in a 350°F oven for 5-10 minutes, or split and toast them. They also freeze beautifully after baking; thaw and reheat in the oven.

TROUBLESHOOTING COMMON QUESTIONS

My dough is too dry/wet. Gluten-free flour blends vary in absorbency. If dry, add more cold milk, 1 tbsp at a time. If wet, add a sprinkle more flour. The dough should be shaggy and sticky, but manageable with floured hands.
My biscuits didn’t rise much. Your baking powder may be old, or the butter may have melted before baking. Ensure your ingredients are fresh and cold.
They are crumbly. This is often from using a gluten-free flour blend that doesn’t contain xanthan gum or guar gum, which are essential binders.

THE PERFECT WAY TO SERVE YOUR BISCUITS

Split these warm Fluffy 5-Ingredient Gluten Free Biscuits and slather with butter, honey, or your favorite jam. Use them for breakfast sandwiches, as a side for soups and stews, or as the base for strawberry shortcake. They are the ultimate versatile bread for any meal.

MY STORY: THE BISCUIT THAT RESTORED MY FAITH

I created this recipe after one too many failed attempts at complex gluten-free bread. I was craving simplicity, the kind of biscuit my grandma made without a recipe. I pared the ingredients back to the absolute essentials and focused on technique. The first batch that puffed up in the oven, golden and fragrant, was a victory.

Now, these biscuits are my weekly ritual. They’re the reason my gluten-free friends light up when they come over, and the reason my family no longer buys expensive, mediocre store-bought rolls. They’re a reminder that sometimes, less truly is more, especially when it’s warm, fluffy, and straight from your own oven.

FINAL CHECKLIST BEFORE YOU BAKE

• Oven preheated to a hot 425°F.
• Butter and milk are ice-cold.
• GF flour blend contains xanthan gum.
• Baking powder is fresh.
• Baking sheet is lined with parchment.

FREQUENTLY ASKED QUESTIONS