Easy Gluten Free Cream Biscuits

Ingredients

• 120 g (1 cup)gluten-free flour blend
• 1.25 ml (1/4 tsp)xanthan gum or guar gum, if not already included in your flour blend
• 7.5 ml (1-1/2 tsp)baking powder
• 3.75 ml (3/4 tsp)kosher salt
• 15 ml (1 tbsp)chopped herbs of your choice, optional
• 177 ml (3/4 cup)whipping cream
• as neededmelted butter

Instructions

1. 1

   Preheat the oven

   Heat the oven to 232°C (450°F) and line a baking sheet with parchment paper.

2. 2

   Mix the dough

   Whisk the gluten-free flour, baking powder and salt together in a small bowl. Stir with a spoon as you pour in the cream, then mix only until combined; the dough will be sticky.

3. 3

   Portion the biscuits

   Using a wet 2-tablespoon cookie scoop with a sweeping arm, or two spoons, portion the dough onto the prepared baking sheet. Lightly brush the tops with melted butter.

4. 4

   Bake and cool

   Bake for 12 to 15 minutes, until the tops are golden brown and the biscuits are cooked through; the internal temperature should be about 46°C (115°F). Ovens vary, so keep an eye on them. Take the tray out and leave the biscuits on it for about 10 minutes to finish baking before serving.

What are cream biscuits?

Cream biscuits are a simple American quick bread, made without yeast and leavened with baking powder. Whipping cream supplies both liquid and richness, so the dough comes together with few ingredients.

This gluten-free version keeps the method straightforward: mix briefly, scoop the sticky dough and bake. Optional herbs make the biscuits savoury, while leaving them plain gives them a more versatile flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 94 calories, 2g protein, 15g carbs, 3g fat.

The flour blend supplies most of the carbohydrate, while the whipping cream contributes much of the fat and a little protein. Pair a biscuit with a protein-rich main and vegetables for a more balanced plate.

Choosing the flour blend

Gluten-free blend: use a blend intended for baking, since its starches and flours determine how the dough holds together. If it does not already contain a binder, add the listed xanthan or guar gum.

Herbs: the chopped herbs are optional and can be chosen to suit the meal. They give the biscuits a savoury note without changing the basic method.

Why the dough stays sticky

Cream: pour it in while stirring, then stop as soon as the ingredients come together. The dough is meant to be sticky rather than firm or kneadable.

Scooping: wet the 2-tablespoon scoop before portioning, or use two spoons. This helps handle the sticky dough without needing to work extra flour into it.

Getting the bake right

Colour: look for golden-brown tops after 12 to 15 minutes. As ovens differ, begin checking towards the shorter end of that range.

Doneness: the recipe gives an internal temperature of about 46°C (115°F). Rest the biscuits on the baking sheet for about 10 minutes after baking so they can finish setting.

Serving the biscuits

Breakfast: serve them warm with your usual breakfast spread, or enjoy them plain for a simple savoury bite.

With meals: they work alongside a bowl of chilli or a dinner with sauce, where their soft texture can soak up a little of the juices. Brush the tops with melted butter before baking as directed.

Keeping the texture tender

Mixing: stirring only until combined helps avoid a dense result. There is no need to knead the dough.

Spacing: set the portions on the lined baking sheet with room between them so the tops can brown. Handle them gently when transferring the tray to the oven.

Recipe notes & tips

• Check the flour blend label to see whether it already contains xanthan or guar gum.
• Measure the cream carefully so the dough stays sticky rather than overly loose.
• Wet the scoop before each portion if the dough begins to cling.
• Brush the tops gently so the portions keep their shape.
• Check the biscuits towards 12 minutes, as baking time varies by oven.
• Allow the full 10-minute rest on the tray before serving.

Variations

• Add herbs: stir chopped herbs into the dry ingredients for a savoury batch.
• Keep them plain: leave out the optional herbs for a neutral biscuit.
• Serve with chilli: set a warm biscuit alongside a bowl of chilli.
• Pair with sauce: serve them with a saucy dinner to catch the juices.
• Breakfast serving: bring them to the table as a simple addition to breakfast.

Common mistakes to avoid

• Adding too much flour: the dough is supposed to be sticky, so mix only until combined.
• Skipping the binder check: add the listed xanthan or guar gum if it is not already in the flour blend.
• Using a dry scoop: wet the scoop to make portioning the sticky dough easier.
• Overbaking: check for golden tops from 12 minutes and watch closely.
• Serving immediately: leave the biscuits on the baking sheet for about 10 minutes to finish baking.

How to store

Store cooled biscuits in an airtight container at room temperature and eat within 2 days for the best texture. Rewarm briefly in a low oven until heated through.

Frequently asked questions