Fluffy, tender, and utterly delicious, these Easy Cream Biscuits can be made sweet or savory (I added herbs) and enjoyed any time of day. They’re perfect for breakfast, alongside a bowl of chili, or served with a saucy dinner.
If biscuits are a family favorite but gluten-free needs have kept them off the table, this recipe brings them back—easy, gluten-free cream biscuits that are quick and satisfying.
With just seven ingredients (a couple optional), these biscuits are simple to make and likely use items you already have. No special equipment is required—just a bowl and a spoon.
The biscuits bake up light with a crisp exterior and a tender interior. They’re remarkably similar to traditional biscuits and will surprise your family with how good they are.
These use baking powder for lift, so there’s no waiting for yeast. You can have them mixed and in the oven in about five minutes—ideal for quick breakfasts.
I portioned the dough with a 2-tablespoon spring-loaded cookie scoop, which keeps hands clean and yields evenly sized biscuits that bake uniformly.
For a larger crowd, double the recipe. If you need more than that, make two separate batches rather than quadrupling for best results—you can mix a second batch while the first bakes.
I made mine savory with oregano and dill, but they’re equally lovely plain with jam for a sweeter version. Chopped green chiles would be a great addition to serve with a Mexican-style stew.
This recipe was adapted from Celeste’s Life After Wheat site with a few tweaks to suit my preferences. Try different add-ins and enjoy how versatile these biscuits are.
Make these soon—kids especially will love them, and they’ll bring smiles to the whole family.
If you try this recipe, please leave a rating and comment—feedback is always appreciated!
Ingredients needed for Easy Cream Biscuits:
- 1 cup (120g) gluten-free flour blend (add xanthan gum if your blend doesn’t include it)
- 1/4 tsp xanthan or guar gum (if not included in your flour blend)
- 1-1/2 tsp baking powder
- 3/4 tsp kosher salt
- 1 tbsp chopped herbs of your choice (optional)
- 3/4 cup (177 ml) whipping cream
- Melted butter for brushing
PRO Tip:
You can double the recipe to make more biscuits. If you need significantly more than double, prepare a second batch instead of multiplying the recipe further for better results.
How to make Easy Cream Biscuits:
- Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper.
- Whisk together the gluten-free flour, baking powder, and salt. If your blend doesn’t contain xanthan gum, add it now. Pour in the cream and stir with a spoon just until combined—the dough will be sticky.
- Use a wet 2-tablespoon cookie scoop or two spoons to portion the dough onto the prepared baking sheet. Brush the tops gently with melted butter.
- Bake 12–18 minutes, until the tops are golden and the biscuits are cooked through (internal temperature around 115°F / 46°C). Remove from the oven and let cool on the baking sheet for about 10 minutes to finish baking before serving.
PRO Tip:
A cookie scoop with a sweeping arm speeds up portioning and keeps sizes consistent. I use scoops in several sizes for cookies, cupcakes, biscuits, and even ice cream.
Recommended Tools:
- Chef’s knife
- Cutting board
- Baking sheet pan
- Parchment paper
- Mixing bowls
- Cookie scoop (with a sweeping arm)
- Pastry brush
- Instant-read thermometer
Gluten-Free Tips:
When adapting recipes to gluten-free, use 120 grams per cup for the flour measure. If you use a commercial blend, whisk it, spoon it lightly into a measuring cup until mounded, level off, and weigh the flour left in the cup to determine that blend’s cup weight. Repeat for each blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure work well.
All ingredients listed were gluten-free at the time of writing; always verify labels to ensure products remain safe for your needs.
Easy Gluten Free Cream Biscuits
Fluffy, tender, and heavenly, these Easy Cream Biscuits can be made sweet or savory and served any time of the day.
5 minutes
18 minutes
10 minutes
33 minutes
Ingredients
- 1 cup (120g) gluten-free flour blend*
- 1/4 tsp xanthan gum or guar gum (if not already included)
- 1-1/2 tsp baking powder
- 3/4 tsp kosher salt
- 1 tbsp chopped herbs, optional
- 3/4 cup (177 ml) whipping cream
- Melted butter
Instructions
- Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper.
- Whisk together the gluten-free flour, baking powder, and salt. While stirring, pour in the cream and mix until combined. The dough will be sticky.
- Use a wet 2 tbsp cookie scoop or two spoons to portion dough onto the baking sheet. Brush tops with a little melted butter.
- Bake 12–15 minutes until golden and cooked through (about 115°F / 46°C internal). Let cool on the baking sheet for about 10 minutes before serving.
Notes
*Use 120 grams per cup for gluten-free flour when adapting recipes. If using a different commercial blend, determine that blend’s cup weight by weighing a leveled cup after lightly spooning the flour into the measure. Repeat for each flour blend you use. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are suitable choices.
All recommended ingredients were gluten-free at the time of publication; always check product labels before use.
Nutrition Information:
Yield:
7
Serving Size:
1
Amount Per Serving:
Calories: 94
Total Fat: 3g
Saturated Fat: 2g
Cholesterol: 8mg
Sodium: 289mg
Carbohydrates: 15g
Fiber: 1g
Protein: 2g
The nutritional information is an estimate calculated by online tools.
If you enjoyed this recipe, be sure to follow me on social media so you never miss a post:
| Facebook | Pinterest | Instagram | Twitter |
Create a New Tradition Today!
Welcome! The suggestions here are not dietary advice and are not a substitute for consulting a healthcare professional. Unauthorized use or duplication of material without permission is prohibited. We participate in affiliate programs that may provide a small commission at no extra cost to you. This post was first shared in June 2019 and updated in 2023.