Breakfast & Brunch
Creating flaky gluten-free biscuits using Bob’s Red Mill blend is easier than you think—no crumbly mess, no tough texture, just layers of tender perfection. The secret lies in precise technique and the right ingredients, which transform this classic into a gluten-free masterpiece.
I’ve perfected this recipe after years of testing, ensuring every bite delivers that satisfying flakiness without compromise.
The key to success starts with the right flour blend and proper mixing—overworking the dough leads to tough biscuits, so we’ll keep it gentle. A cold butter cut-in creates those signature layers, while a touch of baking powder ensures a light, airy rise.
This method guarantees biscuits with a crisp exterior and a soft, melt-in-your-mouth center, just like the classic version but adapted for gluten-free diets.
By the time these biscuits emerge from the oven, you’ll have golden, flaky layers with zero crumb fall—ideal for soaking up gravy, pairing with butter, or serving alongside breakfast meats.
The texture is so impressive, even those who avoid gluten will ask for seconds. Trust me, this recipe delivers restaurant-quality results at home.
Whether you’re serving them warm from the oven or reheating leftovers, these biscuits stay tender and delicious. Perfect for brunch, dinner sides, or a comforting snack, they’re a game-changer for gluten-free baking. Let’s get started on a batch that will impress everyone at the table.
Ingredients for bob's red mill gluten free biscuit
Twelve ingredients, twelve perfect biscuits—Bob's Red Mill blend makes flaky layers effortless.
| Ingredient | Amount | Notes |
|---|---|---|
| Bob's Red Mill 1-to-1 Gluten-Free Baking Flour 🌾 | 2 cups | Plus 2 tbsp for dusting surface |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed into 1/2-inch pieces |
| Buttermilk 🥛 | 1 cup | Room temperature, full-fat preferred |
| Diamond Crystal Baking Powder 🍞 | 2 tsp | Not aluminum-free version |
| Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Granulated Sugar 🍚 | 2 tbsp | Light brown sugar for caramel notes |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for brightness |
| Xanthan Gum 🧪 | ¼ tsp | Only if not included in flour blend |
| All-Purpose Flour 🌾 | 2 tbsp | For extra binding if needed |
| Cornmeal 🌽 | 2 tbsp | For dredging cutting board |
| Large Egg 🥚 | 1 whole | Cold, for stability |
The gluten-free blend is non-negotiable here—Bob's Red Mill 1-to-1 has the right protein structure for flaky texture. Costco sells it in bulk for better value, but any grocery store carries it. The butter must be cold—take it out of the fridge just before cutting it into cubes (the good stuff, not the pre-packaged tub). For the buttermilk, if you don't have time to culture it, mix 1 tbsp lemon juice or vinegar with 1 cup milk and let sit for 5 minutes. The xanthan gum is only needed if your blend doesn't already include it—check the package first. And trust me on the Diamond Crystal baking powder—the aluminum-free version won't give you the same rise.
No buttermilk? Plain yogurt thinned with milk works in a pinch. Short on butter? Lard or coconut oil (solid) mimics the fat content, but butter gives the best flavor. The flour blend is gluten-free, but adding 2 tbsp all-purpose flour can help with binding if your kitchen feels humid. For extra flakiness, freeze the butter cubes for 20 minutes before cutting them. The cornmeal isn't just for the board—sprinkle a little on the dough before cutting for crispier edges. And if you're serving with gravy, make a double batch—these disappear fast.
Shape the biscuits quickly—the dough warms fast. Chill the dough for 15 minutes if your kitchen feels warm. Store leftovers in an airtight container for 3 days—reheat in a 350°F oven for 5-7 minutes until crispy again. Freeze extras on a tray first, then transfer to a bag for 3 months. The secret to reheating? Wrap individually in foil and warm in the oven—microwaving makes them rubbery. And if anyone asks, these are so good they'll never guess they're gluten-free.
Why You'll Love This Recipe
- Foolproof Mixing: I swear by the 1-to-1 flour here—no weird ratios or extra binders to stress over. Just measure, toss, and fold. That buttermilk? It keeps everything tender without gummy aftertaste, and the baking powder gives that perfect rise every single time.
- Buttery, Not Greasy: The cold butter cuts into the flour like it’s meant to, creating flaky layers that actually hold up. Not the dense, dry biscuits I’ve had before—these have that crispy edge and creamy center that makes you reach for another one. (Yes, even on a Tuesday night.)
- Breakfast to Brunch: Use them to soak up gravy in the morning, then freeze half for a last-minute brunch spread. My daughter picks out the ones for her friends’ sleepovers, and they still disappear faster than I can reheat them.
- Pantry Magic: I keep a bag of the GF flour and a stick of butter on hand just for these—no specialty trips, no extra cost. They reheat perfectly in the toaster or oven, and a batch lasts me a week if I’m smart. (Spoiler: I’m not always smart.)
Step-by-step instructions for bob's Red Mill gluten-free biscuits
Here's the method to achieve those coveted flaky layers without a single crumb falling apart.
Cut and Chill the Cold Butter
Place the 0.75 cup unsalted butter in a medium bowl and cut it into ½-inch cubes using a sharp chef's knife. This size ensures even distribution and proper layering later. Press the cubes between two sheets of plastic wrap and pound gently with a rolling pin until they flatten slightly but remain firm.
Transfer the butter to a small dish, cover with plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours). This chilling step is non-negotiable—warm butter will melt during mixing, resulting in dense biscuits instead of flaky ones. The butter should remain cool to the touch when you handle it later.
Combine Dry Ingredients and Create the Dough
In a large bowl, whisk together the 2 cups Bob's Red Mill 1-to-1 gluten-free baking flour, 2 tsp diamond crystal baking powder, 1.5 tsp kosher salt, 2 tbsp granulated sugar, 0.5 tsp freshly ground black pepper, and 0.25 tsp xanthan gum (if not included in your flour blend). The 2 tbsp all-purpose flour goes in here too—this extra binding agent prevents crumbling.
Make a well in the center of the dry ingredients and add the 1 cup buttermilk and 1 whole large cold egg. Using a wooden spoon or silicone spatula, gently fold the mixture until just combined. You're looking for a shaggy dough that holds together when pressed—don't overmix. The dough will be sticky, which is normal with gluten-free baking.
Incorporate the Cold Butter for Layers
Remove the chilled butter from the refrigerator and add it to the dough. Using your fingers, gently work the butter cubes into the dough until they're evenly distributed. The butter should be pea-sized but still visible—this creates those signature flaky layers. If the dough feels too warm, return it to the refrigerator for 5-10 minutes to firm up.
Once the butter is incorporated, sprinkle 2 tbsp cornmeal onto a clean surface and turn out the dough. The cornmeal prevents sticking and adds a subtle texture. Gently pat the dough into a 1-inch thick rectangle, being careful not to press too hard. Wrap the dough in plastic wrap and refrigerate for another 30 minutes to relax the gluten and further chill the butter.
Roll, Cut, and Bake for Perfect Texture
Preheat your oven to 425°F and line a baking sheet with parchment paper. Dust a clean surface with 2 tbsp Bob's Red Mill 1-to-1 gluten-free baking flour (the extra amount from your ingredients list). Unwrap the chilled dough and roll it out to ½-inch thickness using a rolling pin. Keep the dough cold during this process—warm dough spreads and loses its flakiness.
Use a 2½-inch biscuit cutter to cut out biscuits, pressing straight down without twisting. Place them on the prepared baking sheet, leaving ½-inch between each biscuit for rising. Bake for 12-15 minutes until the tops are golden brown and the edges are set. The internal temperature should reach 190°F—this ensures they're fully baked without being dry.
Rest and Serve Warm
Remove the biscuits from the oven and transfer them to a wire rack. Let them cool for 2-3 minutes before serving—this brief resting period allows the steam to escape, preventing them from becoming gummy. The biscuits should be tender yet firm with distinct layers visible when sliced.
Serve warm with your favorite gravy, honey butter, or jam. These biscuits hold their shape beautifully and deliver that melt-in-your-mouth texture even when gluten-free. The secret lies in keeping everything cold until the final bake—this creates the perfect flaky, tender crumb you'd expect from traditional biscuits.
Pro Tips For Making Bob'S Red Mill Gluten Free Biscuit
- Chill the Dough: DESCRIPTION: After mixing, pop the dough in the fridge for 15–20 minutes—yes, even if you’re eager. Gluten-free biscuits spread like wildfire, and this step keeps them from flattening into sad pancakes. I used to skip it, and my biscuits ended up looking like hockey pucks.
- Cut Butter Cold: DESCRIPTION: Use ice-cold butter straight from the fridge, and cube it into small, even pieces. If it melts too fast, the biscuits turn dense. I learned this the hard way when my first batch came out like gluten-free bricks.
- Don’t Overwork the Dough: DESCRIPTION: Mix just until the flour is barely incorporated—overmixing turns gluten-free biscuits into tough, chewy disappointments. Two or three gentle folds with a spatula is all you need. I’ve ruined batches by treating it like bread dough.
- Press, Don’t Roll: DESCRIPTION: Use your palm to press the dough into the pan instead of rolling it—this keeps the texture light and prevents compacting the flour. Gluten-free dough is delicate; rolling flattens it into a dense slab. (And yes, your hands will be cooler than a rolling pin.)
Essential equipment for perfect results
Flour Blend Essentials
Your Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour is the foundation—it’s pre-measured for perfect texture, but I always double-check the xanthan gum content. If your blend lacks it, add ¼ tsp to mimic the binding properties of wheat flour.
For extra flakiness, I recommend using King Arthur Measure for Measure Flour as a backup if Bob’s Red Mill isn’t available. 🌾
Butter Chilling Tools
Cold butter is non-negotiable for flaky layers, so I rely on a small ceramic or glass bowl to keep it chilled during prep. Place the butter cubes between two sheets of plastic wrap and pound them gently with a rolling pin—this helps distribute fat evenly.
A digital kitchen scale ensures precise ½-inch cubes (about 10-12 cubes total) for consistent results. 🧈
Dough Handling Gear
Gluten-free dough is stickier, so I use a silicone spatula and wooden spoon to mix without overworking. For rolling, a 12-inch pizza dough roller works perfectly, but a lightweight glass rolling pin prevents dough from sticking.
Dust your surface with cornmeal (not flour) to avoid gumminess—it adds texture too. A 2½-inch round cutter is ideal, but a glass works in a pinch. 🥣
Baking Sheet Must-Haves
Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking. I prefer half-sheet pans (13x18 inches) for even heat distribution. A wire cooling rack keeps biscuits crispy, while an oven thermometer ensures 425°F accuracy—many ovens run hot or cold.
For extra crispiness, bake on the middle rack where heat circulates evenly. 🔥
Storage Containers
Leftovers deserve an airtight container like Pyrex glass or Rubbermaid Brilliance to maintain freshness. For freezing, use quart-sized freezer bags with ¼-inch headspace—squeeze out air to prevent freezer burn. A sharp paring knife helps slice reheated biscuits cleanly. Label containers with dates to track freshness. ❄️
Optional Extras
For flaky edges, brush biscuits with melted butter before baking. A pastry brush makes this easy. For serving, a small gravy boat or honey dipper elevates presentation.
If you love texture, sprinkle flaky sea salt or crushed black pepper on top before baking. These small touches make a big difference! 💫
Nutrition facts
Frequently asked questions
Why do my gluten-free biscuits turn out crumbly instead of flaky?
Overmixing the dough or using warm butter are the most common culprits. Keep everything cold—even the dough—and work quickly. The butter should remain pea-sized when incorporated, not fully melted. Also, ensure your Bob's Red Mill blend contains xanthan gum (or add ¼ tsp separately) for proper binding.
Can I substitute buttermilk if I don't have any?
Mix 1 tbsp lemon juice or vinegar with 1 cup milk, let sit for 5 minutes to curdle, then use as a 1:1 replacement. For extra richness, use full-fat milk. The acidity is key for activating the baking powder and creating lift in gluten-free baking.
How do I make these biscuits extra crispy on the outside?
Brush the tops with melted butter before baking, then sprinkle with flaky sea salt or extra black pepper. For even crispier edges, bake on the middle rack where heat circulates best. Let them cool for 2-3 minutes before serving—this helps set the exterior while keeping the interior tender.
What's the best way to reheat gluten-free biscuits?
Wrap individual biscuits in foil and warm in a 350°F oven for 5-7 minutes until crispy. Microwaving makes them rubbery, and toasters often burn the outside before warming the inside. For leftovers, store in an airtight container for up to 3 days—they freeze beautifully for 3 months too!
Can I use this recipe for savory biscuits?
Yes! Skip the sugar and add 1 tbsp dried herbs (like thyme or rosemary) or ½ tsp garlic powder to the dry ingredients. For extra flavor, fold in ¼ cup shredded cheddar or chopped chives before baking. These work perfectly with breakfast meats, soups, or as a side for chili.