About the author

Chrissy Lane

Gluten free living doesn't mean you have to say goodbye to light and fluffy breads and rolls. My gluten free bread recipes, tips and techniques will result in delicious, mouthwatering baked goods every time!

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58 Comments

  1. 1

    Amber

    I have a question. can you use this biscuit recipe for recipes that call for using Pillsbury biscuit dough for the recipe? I found this yummy Italian cheesy bread recipe that calls for one tube of ready to use biscuit dough but my husband has a Gluten intolerance/ allergy. It would be awesome to be able to use this recipe in place of the ready made stuff.

    Reply
    1. 1.1

      Chrissy Lane

      Hi Amber,

      I would definitely give it a try – I have a recipe for a bread that uses a tube of that dough, but it doesn’t work well when I substitute these gluten free biscuits. My particular recipe calls for dunking the biscuit pieces into a butter and herb mixture. For some reason, the biscuits just don’t hold up – need to do some experimenting with that one.

      But that’s the only thing I’ve found these biscuits don’t hold up well for.

      We’ll have do some experimenting and come up with an Italian bread – that’s a great weekend project. 🙂

      I’ll post the recipe when I get it perfected.

      Thanks for stopping by!

      ~Chrissy

      Reply
  2. 2

    annamaria

    I have store bought gf flour. will that work instead of the light mixture? My son is 9 months old and I’m trying to find different things to make for him. I don’t want to spend a small fortune on all these different types of flour.

    Reply
    1. 2.1

      Chrissy Lane

      Hi Annamaria,

      What type of flour is it? The reason I ask is because if you have a brown rice flour and use all brown rice flour, the biscuits could turn out as hard as rocks.

      A combination of flours is really best for this recipe. If you have a pre-mixed GF flour blend, then that is worth trying.

      I have not tried them using a pre-mixed blend, but I would love to hear how they turn out.

      Please share your results!

      Cheers!

      ~Chrissy

      Reply
  3. 3

    Gaile

    Could you use this recipe and just make drop biscuits? I’m always looking for the easy way.

    Reply
    1. 3.1

      Chrissy Lane

      Hi Gaile,

      Oh absolutely!

      Just take the dough from right after it’s all mixed in and drop them onto your cookie pan from there.

      Works like a charm!

      ~Chrissy

      Reply
  4. 4

    Zaida

    Hi there!!

    Can I substitue the yogurt with eggs?

    Reply
    1. 4.1

      Chrissy Lane

      Hi Zaida!

      I would not substitute eggs for the yogurt in this recipe.

      It is a matter of consistency and it would alter the texture of the biscuits.

      However, I am not one to shy away from a challenge, so this might be something to experiment with.

      Hope this answered your question.

      ~Chrissy

      Reply
  5. 5

    shari

    Is there a substitute for the Tapioca Flour in your light mix?

    Reply
    1. 5.1

      C.J. Brady

      Hi Shari,

      Absolutely – you can use potato starch or cornstarch as a substitute.

      The idea is substituting ‘a starch for a starch’.

      Hope that helps!

      Reply
  6. 6

    Samantha

    Yummy, buttery goodness! I tried this recipe tonight with King Arthur all-purpose gluten free flour. I didn’t have any plain yogurt on hand, so I used about 7 oz. light cream. Divine! I’m so glad I came across this recipe! Thanks!

    Reply
  7. 7

    Samantha

    I made these with King Arthur GF flour again for Christmas dinner. This time I used sour cream in place of yogurt. I had to add quite a bit of light cream to get it to dough form. They came out sinful! I have been gluten-free for over 10 months now, and I have missed biscuits so much. I don’t have to miss them anymore!

    Reply
    1. 7.1

      Chrissy Lane

      AWESOME Samantha!

      Thank you for the feedback – Wonderful to hear how much you enjoyed them!

      They are delicious aren’t they?!

      Reply
  8. 8

    Tina

    Hi There,

    Is there any substitute for the potato flour? I have potato starch, can I use that?

    Thanks in advance,

    Tina

    Reply
    1. 8.1

      Chrissy Lane

      Hi Tina,

      In this recipe, for the potato flour, potato starch should give you the same consistency. Though that’s not always the case. But here it should be fine.

      Hope that helps!

      Reply
  9. 9

    Cindy

    Hi Chrissy,
    I make southern buttermilk biscuits and I’m wondering if buttermilk can be used instead of yogurt?

    Reply
    1. 9.1

      Chrissy Lane

      Hi Cindy,

      You know I am all about experimenting with recipes, especially with biscuit recipes as sometimes you stumble upon a really good combination that way.

      But with substituting buttermilk for yogurt – its a consistency thing, really. The buttermilk is more liquid than the yogurt, so the biscuits batter wouldn’t really be biscuit batter.

      But, you’ve sparked my curiosity… let me see what I can come up with.

      Give me a couple days to fit it into the ‘baking schedule’, but I will post it when I create the perfect buttermilk biscuit.

      Ok?!

      Reply
  10. 10

    Merrit

    Hi I’m excited to try this. I have problems with sugar. Does all these flours in the light mix turn to sugar in your system once ingested? Help

    Reply
    1. 10.1

      Chrissy Lane

      I am no expert in nutrition, so I am hesitant to give you any recommendations.

      There is sugar in the recipe however, so even though the flours may not necessarily cause you trouble, the sugar in the recipe might.

      I will experiment more with sugar free recipes though, maybe we’ll find one that works better for you.

      Reply
  11. 11

    Tiffany

    These were super awesome! We loved them! I used Gluten Free Mama brand of all purpose almond flour. Will be using this recipe a lot in the future.

    Reply
  12. 12

    Tiffany

    I meant to add that I omitted the sugar and used plain Greek yoghurt with no issues.

    Reply
  13. 13

    Lyn

    these are absolutely fantastic – I am newly gluten intollerant and have seriously missed bread type foods. They taste just fantastic, I had one recipe where there was an aftertaste. A long time gluten free friend said you get used to the taste. I drove to her place of work, brought her one of these fresh out of the oven and she couldn’t believe how great they taste. The added benefit the house actually smelled like something great was baking in the oven, I can’t thank you enough for the recipe.

    Reply
  14. 14

    portia

    what can I use in place of the yogurt? I am dairy free at the moment.

    Reply
    1. 14.1

      Chrissy Lane

      Hi,

      To avoid the dairy here, you might try soy yogurt or even rice based yogurt.

      Or you can try coconut cream… allow a can of full fat coconut cream to sit until the cream rises to the top, skim off what you need and use it 1:1 in place of the yogurt.

      Hope that helps!

      Reply
  15. 15

    Tasha

    Hi, my husband is extremely gluten intolerant and I’m always looking for recipes to offer variety in what he can eat. Can you substitute the cornstarch for more tapioca or potato starch? What would you suggest as a substitute for yogurt? Thanks!

    Reply
    1. 15.1

      Chrissy Lane

      Hi,

      Yes, substituting the cornstarch for more tapioca starch is fine.

      And for the yogurt: you might try soy yogurt or even rice based yogurt.

      Or you can try coconut cream… allow a can of full fat coconut cream to sit until the cream rises to the top, skim off what you need and use it 1:1 in place of the yogurt.

      Thanks and hope that helps!

      Reply
  16. 16

    Laurel

    For the butter – would you recommend the regular kind (salted) or the unsalted kind? I’ve got both in my fridge now so I just need to know which to grab.

    Thanks for the recipe, it looks amazing and I can’t wait to try it out!

    Reply
    1. 16.1

      Chrissy Lane

      I always use unsalted!

      Thanks for asking!

      Reply
      1. 16.1.1

        Laurel

        Made these and loved them, definitely going to be my new go-to recipe for biscuits!

        Reply
  17. 17

    Elizabeth

    I made them! I made them! Wow, were these good! I didn’t have any yogurt so I used 2% milk (needed a little more than a cup). They came out perfect and tasted just right! Thank you SO much!

    Reply
  18. 18

    Chris

    Hi – I am going to make the rosemary biscuits for T/G using the GF Light Mix Flour Blend. Is it really 3 Cups of Cornstarch? Sometimes there are misprints. Looks like everyone loves the above biscuits!!! Can’t wait to try it. Thanks

    Reply
    1. 18.1

      Chrissy Lane

      Hi Chris,

      Yes, I know it looks strange, but that is for the light GF mix. So this will make enough for you to keep on hand.

      Let me know how they turn out!

      Reply
  19. 19

    viola

    Hi Chrissy, I made these biscuits today. They were heavenly. I made the light flour mix from your recipe. However, I didn’t have the plain yogurt so I substituted it with 1 cup of sour cream and added buttermilk as needed (did not measure buttermilk). The biscuits were the best yet. I dipped them in syrup. I have been gluten free for 16 months now. I must try the flour mix in a pie and pizza crust.

    Reply
  20. 20

    Portia

    can you freeze these to bake at a later time? If so how would you suggest doing it?

    Reply
  21. 21

    Leeann

    Hello! I am newly GF. I would love to try these. Is there another flour to substitute for the white rice flour? I have sorghum flour, brown rice flour, tapioca flour (aka starch), and potato starch. I also have coconut flour, but don’t want a coconut taste in the biscuits. Thank you so much!

    Reply
    1. 21.1

      C.J. Brady

      Hi Leeann,

      Well, the best substitute for the white rice flour would be millet flour. But you could try an equal combination of what you have on hand – like the sorghum and tapioca. But, having said that, I haven’t tried it 🙂 AND they will be different.

      But I’m all for experimentation!

      Let me know how they turn out!

      Reply
  22. 22

    Debbie

    These are the best biscuits in the world. My husband says they are even better than the non gluten free ones I used to make a few years ago! They keep really well too! I use sour cream as that is what I usually have on hand.

    Reply
  23. 23

    JB

    I don’t have potato starch/flour. What is a good substitute for the light flour mix?
    Thank you…cannot wait to try!!!

    Reply
    1. 23.1

      C.J. Brady

      Hi,

      Substituting for potato flour is tough – you could try adding a little more rice flour to the mix. So yo are basically just taking it out and then adding a bit more of the other flours to accommodate.

      Let me know how it goes!

      Reply
  24. 24

    KaraBells

    do these come out with any grit in their texture? I keep experimenting with all these gluten free recipes and the baked good tend to always have an unfortunate grit in their texture that is hard to accept! No one has mentioned the texture being gritty in the comments, so I’m hopeful they don’t. I made a batch from another site this am that was white rice flour & a whole cup of cornstarch and they were gritty and had an odd taste, too. Hard finding great recipes to replace the old baked goods with gluten free. Hopeful with these babies! 🙂

    Reply
  25. 25

    karen

    My biscuits did not stay high when baked.What happened ?I followed the recipe exactly .Help my Son wants biscuits &gravy. Thanking you in advance

    Reply
    1. 25.1

      C.J. Brady

      Hi Karen,

      So sorry to hear that. So I have a few things to try… try leaving them thicker when you cut them with the biscuit cutter. Try a thicker yogurt – I am experimenting with Greek yogurt, so that may make a difference. Also your oven temp – make sure it is heated to the right temp before putting them in the oven.

      Those are just things off the top of my head – let me know how it goes!

      Thanks for asking!

      Reply
      1. 25.1.1

        karen

        I am going to try them again tomorrow thanks

        Reply
    2. 25.2

      cheridal

      Was your baking soda and baking powder fresh? That can make a big difference!!

      Reply
  26. 26

    Susan

    I was craving a biscuit & found this recipe! One of the best biscuits I have had in nearly 5 years since being gluten intolerant! Will definite make these again. I didn’t have plain yogurt so used Yoplait Greek yogurt which happened to be vanilla! It was all I had……but they were delicious! Came out soft, fluffy, and lightly browned on top. I spread a very small bit of butter on the tops before baking. Thank you soooo much for this recipe. Yummy!

    Reply
    1. 26.1

      C.J. Brady

      Hi Susan,

      Your enthusiasm made my Monday 🙂

      Thanks – glad you enjoyed them!

      ~Christine

      Reply
  27. 27

    Amy

    I tried these today. Didn’t have yogurt so I used sour cream, they turned out pretty nicely. I’m still looking for biscuits that can rise nicely and be flakey. If I had used the yogurt, would this have been the case with these?

    Reply
    1. 27.1

      C.J. Brady

      Hi Amy,

      So I can’t say for sure, but I’ve used greek yogurt on these and they did not rise as well as with the original yogurt. I’m testing out a buttermilk biscuit recipe that is a bit more flaky than this one. If all goes right, I should have it done by this weekend. That might give you more of the flake you are looking for… stay tuned!

      Reply
  28. 28

    Soo

    Can I try this without any gums? Thanks.

    Reply
    1. 28.1

      C.J. Brady

      Hi Soo,

      Yes! Just follow the link to how to substitute for the gums –

      Any questions, let me know!

      Reply
  29. 29

    Andrea

    my son is allergic to corn, can I use more rice or tapioca flour?

    Reply
  30. 30

    Jason

    I was wondering if you’ve ever used Cup4Cup gluten free flour? My wife had experimented with many fours and recipes until we found that. You can basically substitute the regular flour for Cup4Cup and it bakes exactly the same…except for biscuits! They just don’t rise and are a bit dry. Do you think your recipe would work if we replaced the 1 ¾ Cup Light Mix with Cup4Cup flour and omitted the Xanthan Gum, because it isn’t supposed to need any?

    Reply
    1. 30.1

      C.J. Brady

      Hi Jason,

      Thanks for asking! So here’s the thing with substituting out the flours – it is tough to predict what the result will be. Because the flours I use in the light mix, which is then used for the biscuits and some other recipes, I know how they will preform in a recipe. I know the combination works with some recipes and not with others (otherwise I’d use it all the time!).

      Sometimes different types of starches perform differently with other types of flours.

      So thats the long answer – the short answer is, give it a try and see. I’d be curious to hear your results.

      Thanks!

      Reply
  31. 31

    Maria

    Thank you so much for this recipe! I just made them but I used Bette Hagman’s all-purpose flour blend and used buttermilk since I didn’t have the yogurt. I’d like to send you the picture of the biscuits but don’t know how to add it on this comment.
    I made these in a preheated, buttered, cast iron skillet and froze the shaped biscuits while the oven was pre-heating.
    *Flavor was spot on – it has the tangy flavor like regular buttermilk biscuits
    *texture was not the same as regular buttermilk biscuits but then again it’s very difficult if not impossible to achieve but the texture was good though , they are crispy on the outside and soft on the inside
    They didn’t rise that much but good enough to make a breakfast sandwich with ( which I will be definitely be doing tomorrow morning)
    These would be great to make biscuits and gravy which is one of my favorite breakfast meals!

    Reply
  32. 32

    Valorie

    The first recipe that I have tried that actually taste like a biscuit and feels like a biscuit. Light, fluffy and buttery. Thanks so much for the recipe. I wonder if using buttermilk instead of yogurt would be ok?

    Reply
  33. 33

    Margarete

    Hello,
    Can I freeze in dough form or even after they are baked? Thank you. Happy Thanksgiving.

    Reply
    1. 33.1

      C.J. Brady

      Hi Margarete,

      Thanks for asking.

      Freezing them either way should be fine. Just wrap them so no air can get in and they should bake up nicely.

      Hope that helps!

      Reply

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