I’m in love with these rich, homemade gluten free biscuits! (And even more in love with how easy they are to make!)
“Cheater” Gluten Free Biscuits
I call these “cheater” biscuits because they’re SO much easier to make than regular biscuits!
There’s no kneading, no layering, no worrying about “getting them just right.” You can whip up a batch in minutes, pour them in a muffin tin, pop ’em in the oven, and you’re good to go!
Essentially, it’s like baking a batch of muffins, with the flavor of biscuits. And without the tummy-ache from wheat-based recipes. Score!
I moved to the south just over a decade ago, so the obsession with biscuits around here is still a bit new to me. Growing up in West Virginia it was all about cornbread! Perhaps that’s why I love these gluten free biscuits so much — they are kind of like a cross between the two!
Since we used brown sugar and upped the amount (versus a traditional biscuit recipe) our gluten free biscuits have that subtly sweet essence of cornbread (even though there’s not a speck of corn in them). But oh, what a treat with a pat of butter!
Gluten Free Biscuits Ingredients & Supply List
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Full printable copy of recipe available at bottom of post – click here to jump to printable recipe.
- Gluten free brown rice flour
- Brown sugar
- Milk (we used non-dairy)
- Baking powder
- Butter, melted
- Muffin tin
How to make Gluten Free Biscuit Muffins
"Cheater" Gluten Free Biscuits
- 2 cups rice flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup brown sugar
- 1 cup milk (we used non-dairy)
- 2 eggs
- 2 Tablespoons butter melted
- Preheat oven to 400°F
- Sift together dry ingredients (except brown sugar) in a large mixing bowl.
- In a separate mixing bowl, whisk together wet ingredients and brown sugar. Slowly incorporate dry ingredients until you have a thick, coarse batter.
- Pour batter into greased muffin tin and bake for 10-12 minutes at 400°F.
More of our favorite gluten free baked goods: