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Gluten Free Biscuits

Light, fluffy gluten free biscuits (with no egg)
Prep Time10 mins
Cook Time18 mins
Course: Side Dish
Cuisine: American
Keyword: biscuit, butter, cream cheese, Gluten Free, ice cream
Servings: 5 biscuits
Author: The Gluten Free Gathering


  • 1 & 1/2 cup gluten free flour blend (with xanthan gum) - I used King Arthur's Measure for Measure
  • 2 teaspoons baking powder
  • 1/8 teaspoon sea salt
  • 8 tablespoons cold, salted butter, cubed
  • 4 ounces cold, cubed cream cheese (block type)
  • 1/4 cup heavy whipping cream, cold


  • 1-2 tablespoons gluten free flour for dusting work surface
  • 1 tablespoon heavy whipping cream or melted butter


  • Gather up your ingredients. As always, different gluten free flour blends behave differently. This recipe was tested and made with King Arthur’s Measure for Measure Gluten Free Flour. Be sure to use COLD, out of the refrigerator cold, butter, cream cheese, and heavy cream. Room temperature fat will be a complete disaster.
  • Place 1 & 1/2 cups gluten free flour, 2 teaspoons of baking powder, and 1/8 teaspoon sea salt into a bowl. Using a whisk or a fork, stir the ingredients together.
  • Cut one stick of salted butter (1/2 cup) in half lengthwise, then in half lengthwise again. You should have 4 long sticks of butter. Next cut each quarter into small cubes. Remember, take the butter out of the fridge just before you cut it. Place the butter in the flour.
  • Take 4 ounces of cream cheese and cut it into cubes. Again, cream cheese should be cold and taken out just prior to cutting. Place the cream cheese into the flour.
  • Using your hands or a handheld pastry blender, work the cream cheese into the flour completely, and at the same time, begin to break down some of the butter into the flour. You do NOT want to work all of the butter into the flour. For this step I like to turn the ingredients over and press down on them a bit, then turn them over and press down again. I continue this rhythm until my dough still has butter pieces but the cream cheese is completely incorporated into the flour and the flour is no longer dusty in appearance.
  • Add 1/4 cup of cold heavy whipping cream to the mix. Using a very light touch, turn the dough over and over until the cream is just incorporated. The dough will be a bit more sticky than it was before.
  • Lightly sprinkle 1 tablespoon of gluten free flour onto a work surface.
  • Place the biscuit dough onto the work surface.
  • Begin to press the dough together with your hands. Continue to press the dough together until a nice round disc, about 1″ high forms. Be sure not to knead or overwork the dough.
  • Line a baking sheet with parchment paper. Preheat the oven to 375 degrees. Using a 2 & 1/2 inch biscuit cutter, press down into the dough to create biscuit rounds. You should be able to cut out 2 biscuits from this round.
  • Press together the dough again into a round that is 1: high and cut out additional biscuits. This recipe yields 5 hefty biscuits. Place the biscuits 3 inches apart on the baking sheet.
  • Lightly brush the tops and sides of each biscuit with heavy whipping cream. You could also brush each biscuit with melted butter instead if you prefer. Bake for 18-22 minutes until the biscuits are golden. Allow the biscuits to sit for 5 minutes before serving.