Fluffy, tender, and heavenly, these Easy Cream Biscuits can be made sweet or savory (I added herbs to mine) and served any time of the day. They are wonderful with breakfast, as a side to a bowl of chili, or alongside your dinner, especially if it has a sauce!
If there is one thing that The Artist loves, it is biscuits. But they became rare in our house once I had to go gluten-free. Now I have a new recipe to share with you that brings them back to our breakfast table and yours too – easy gluten-free cream biscuits!!
With just seven ingredients (a couple are optional), these can’t be much simpler to make. You likely have all the ingredients in your pantry already! No special equipment is needed, you make them with a bowl and a spoon!
These cream biscuits are light with a crispy exterior. Very similar to regular biscuits, you and your family will be pleasantly surprised by how good they are.
They use baking powder as the leavener, so there is no waiting for yeast to rise. You can have these mixed and in the oven in about 5 minutes, perfect for a quick breakfast treat.
I got 7 biscuits using a 2 tbsp spring-loaded ice cream scoop. It keeps my hands clean and makes portioning out dough quick, and each one is the same size. They bake up very evenly.
If you are serving a larger crowd, you can double the recipe. If you need more than that, make two batches instead of quadrupling, you will get better results. You can mix up a second batch in about the time it takes the first batch to bake!
I made mine savory with oregano and dill, but you can make them plain for a sweeter cream biscuit and serve with jam. Next time I may add chopped green chiles and serve them alongside a Mexican stew.
I found the recipe on the Life After Wheat website by Celeste and made a few changes. When you visit her, keep an eye out for Celeste’s Gluten Free Crepes, Dinner Rolls, Nutella Rice Krispies Treats, and Cinnamon Rolls recipes. I could eat all of those every day and always have a smile on my face!
Make these cream biscuits soon and you’ll have a very happy family. Kids especially will love them!
Have a wonderful weekend – see you back here for Chocolate Monday!
Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!
Ingredients needed for Easy Cream Biscuits:
- Gluten-Free flour blend, xanthan gum (if your blend doesn’t have it)
- Baking powder, kosher salt, chopped herbs (optional), cream, butter
PRO Tip:
You can double the recipe to make more biscuits, but if you need more than that, please make a second batch instead of quadrupling the recipe.
How to make Easy Cream Biscuits:
- Whisk together the gluten-free flour, baking powder, and salt. Mix in xanthan gum if needed. Add the cream and stir until everything is combined. The dough will be sticky.
- Use a wet cookie scoop or two spoons, portion the dough and set onto a parchment-lined baking sheet. Gently brush the tops with a little melted butter.
- Bake at 450°F (232°C) for 12 to 18 minutes or until the tops are golden brown and the biscuits register about 115°F (46°C) on an instant read thermometer. Remove from the oven and let cool on the baking sheet about 10 minutes to finish baking before serving.
PRO Tip:
Using a scoop that has an arm that sweeps the bowl will help you portion doughs quickly and efficiently. I have them in several sizes for a variety of projects. You can use them for cookies, cupcakes, these biscuits, ice cream … the uses are nearly endless.
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Cutting board
- Baking sheet pan
- Sheets of parchment paper
- Mixing bowls
- Cookie scoop (with an arm that sweeps the bowl)
- Pastry brush
- Instant read thermometer
Gluten-Free Tips:
*You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour 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 are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Easy Gluten Free Cream Biscuits
Fluffy, tender, and heavenly, these Easy Cream Biscuits can be made sweet or savory (I added herbs to mine) and served any time of the day. They are wonderful with breakfast, as a side to a bowl of chili, or alongside your dinner, especially if it has a sauce!
Ingredients
- 1 cup (120g) gluten-free flour blend*
- 1/4 tsp xanthan gum or guar gum (if not already 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
Instructions
- Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together the gluten-free flour, baking powder, and salt. While stirring with a spoon, pour in the cream and stir just until everything is combined. The dough will be sticky.
- Using a wet 2 tbsp cookie scoop with an arm that sweeps the bowl or two spoons, portion the biscuit dough and set onto the prepared baking sheet. Use a pastry brush to gently brush the biscuit tops with a little of the melted butter.
- Bake for 12 to 15 minutes, until the tops are a golden brown and biscuits are done inside (internal temperature will be about 115°F (46°C). Each oven is different so watch the biscuits carefully until you know how long your oven takes. Remove from the oven, and let cool about 10 minutes on the baking sheet pan to finish baking before serving.
Recipe found at www.theheritagecook.com
Notes
*You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you
are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your
standard per cup of that specific flour. Do this 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 all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Recipe adapted from There is Life After Wheat
Nutrition Information:
Yield:
7Serving Size:
1Amount Per Serving: Calories: 94Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 289mgCarbohydrates: 15gFiber: 1gSugar: 0gProtein: 2g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
If you enjoyed this recipe, be sure to follow me on social media so you never miss a post:
Create a New Tradition Today!
Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. This post was first shared in June 2019. The article was updated in 2023.
