This post may contain affiliate links. To learn more check my disclosure page.
Gluten-Free Cinnamon Biscuits. Tender and flaky gluten-free buttermilk biscuits layered with cinnamon and sugar and topped with a vanilla glaze. Recipe with a dairy-free and Vegan option.
Click HERE to save the recipe to Pinterest!
If y’all were excited about my recipe for flaky and tender Gluten-Free Buttermilk Biscuits, I have taken them to a whole new level! I was so excited to share that recipe with you, but THIS recipe for gluten-free cinnamon biscuits tops even my gluten-free buttermilk biscuit recipe.
One of my husband’s favorite breakfast biscuits is Hardee’s cinnamon raisin biscuits, so I knew I wanted to also make a gluten-free cinnamon biscuit recipe.
I love all things cinnamon roll! Seriously, have you seen my recipes for Gluten-Free Cinnamon Roll Cake, Gluten-Free Cinnamon Roll Muffins , Gluten-Free Cinnamon Biscuit Balls or Gluten-Free Cinnamon Roll Cookies?!
So, turning my gluten-free buttermilk biscuits into cinnamon biscuits was easy for me. I promise that these gluten-free cinnamon biscuits are easy to make. I’m all about making gluten-free baking easy and delicious!
How To Make Gluten-Free Cinnamon Biscuits- Step By Step
Preheat your oven to 450° F.
Cut the butter into small pieces and put it in the freezer for 10 minutes.
Pro Tip: If you do not have buttermilk, you can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
In a large bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it like the Pillsbury gluten-free flour) baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients. (photo 1)
Cut in the butter (or shortening for dairy-free) into the flour with a pastry cutter or fork into until it looks like the size of small peas. (photo 2 & 3)
Add in the buttermilk and the whisked egg (I whisk the egg right in with the buttermilk) and stir until a soft dough forms. The dough will be sticky. (photo 4 )
The key is to not over mix the dough because over-mixing causes the dough to yield tough biscuits. There is nothing worse than a flat, tough biscuit!
Add one tablespoon of flour to a large piece of parchment paper. Place the dough on top of the floured parchment paper.
With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits. Please do not roll out the dough.
In a small bowl, add the brown sugar and cinnamon and stir to combine. Sprinkle 2 tablespoons of the cinnamon-sugar mixture all over the top of the dough round. (photo 5)
Gently fold the dough over on itself. Sprinkle another 2 tablespoons of the cinnamon-sugar mixture over the dough. You do this by folding the dough in half on top of itself. (photo 6)
Gently fold the dough over on itself again. (you will have folded the dough 2 times by now) With your hands, form a dough round that is about 7 inches in diameter and 1 inch thick.
If you make it any larger or flatter you will end up with hard, flat biscuits. Sprinkle the rest of the cinnamon and sugar mixture over the dough round.
Cut out 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well. (photo 7)
Pro Tip: You can also use a larger biscuit cutter to have “Pillsbury Grands” style biscuits. My family actually prefers the larger biscuits when I make cinnamon biscuits.
Reform the dough scraps into a dough round and cut out more biscuits. (photo 8)
Put the biscuits in a greased large cast iron pan or a greased baking sheet. You will have 12 cinnamon biscuits to bake. (photo 9)
Bake the biscuits for 15-20 minutes at 450° F. At the 15-minute point please check your biscuits to see if they are golden brown. Please watch your cinnamon biscuits because all ovens are different. (photo 10)
In a small bowl, stir together the glaze ingredients until smooth. Spread the glaze over the cinnamon biscuits. Serve warm and enjoy! (photo 11)
When these beauties came out of the oven and my husband tasted them he said, “You’ve got something really special here!” I would have to agree!
Gluten-Free Flour
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
I test baked with the Bob’s Red Mill Cup for Cup, Great Value Gluten-Free Flour and Pillsbury Gluten-Free flour. The Bob’s Red Mill flour and the Great Value Flour has sorghum flour in it, which is different from the Pillsbury gluten-free flour. The biscuits made with Bob’s Red Mill and Great Value Brand were not as fluffy and the dough was wetter with the Bob’s Red Mill.
Dairy-Free Baking
I have also included a dairy-free option to the recipe. My husband, myself and youngest son are all dairy-free as well. So now you too can enjoy a gluten-free and a dairy-free cinnamon biscuit.
For this recipe, I tested it with both shortening and Smart Balance butter. I used almond milk when baking the dairy-free version. I also really like baking with cashew milk.
Egg-Free Baking
Recipe updated December 2018
We recently found out that my husband has an egg sensitivity. My husband LOVES biscuits, so I knew that I had to try and make my biscuits egg-free.
I used Bob’s Red Mill Egg Replacer, which is also gluten-free. They turned out great! They were not as fluffy as my regular cinnamon biscuits but they were just as flaky and delicious.
I made them both dairy-free and egg-free, so they would also be Vegan biscuits. So if you also need to be egg-free or are Vegan you too can enjoy my gluten-free cinnamon biscuits!
Tender and flaky gluten-free buttermilk biscuits layered with cinnamon and sugar and of course topped with a vanilla glaze, just like a cinnamon roll.
Look at those layers of cinnamon and brown sugar!
Make sure you check out my other Gluten-Free Breakfast Recipes!
Let’s Connect! You can FOLLOW ME on Facebook, Instagram, or Pinterest!
★Did you make this recipe? Please give it a star rating below in the comments!★
Gluten-Free Cinnamon Biscuits {Dairy-Free Option}
Ingredients
Cinnamon Biscuits
- 2 cups gluten-free all-purpose flour, I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1/2 teaspoon xanthan gum, leave out if your flour already contains it
- 1 tablespoon gluten-free baking powder
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup buttermilk , dairy-free use almond, cashew, or coconut milk. Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold.
- 6 tablespoons unsalted butter, dairy-free use shortening, Smart Balance or Earth Balance butter
- 1 egg room temperature, egg-free use Bob's Red Mill Egg Replacer
- 1 tablespoon gluten-free all-purpose flour, I Like Pillsbury gluten-free
- 1/4 cup brown sugar, , packed
- 1 tablespoon ground cinnamon
Glaze
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons milk, , dairy-free use almond, cashew, or coconut milk.
Instructions
- Preheat oven to 450° F.
- Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
- In a large bowl add the gluten-free flour, baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas.
- Add in the buttermilk and the whisked egg and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix because over-mixing causes the dough to yield tough biscuits. The dough will be sticky. PLEASE DO NOT ROLL OUT THE DOUGH.
- Add one tablespoon of flour to a large piece of parchment paper
- Place the dough on top of the floured parchment paper.
- With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits. (photo 7)
- In a small bowl add the brown sugar and cinnamon and stir to combine. Sprinkle 2 tablespoons of the cinnamon sugar mixture all over the top of the dough round.
- Gently fold dough over on itself. Sprinkle another 2 tablespoons of the cinnamon sugar mixture over the dough. You do this by folding the dough in half on top of itself.
- Gently fold dough over on itself again. (you will have folded the dough 2 times by now) With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits. Sprinkle the rest of the cinnamon and sugar mixture over the dough round.
- Cut out 2-inch biscuits using a biscuit cutter, the mouth of a glass or the lid of a mason jar. Do not twist cutter when cutting; this will crimp the edges of the biscuit causing it not to rise well. Reform the dough scraps into a dough round. Put the biscuits on a greased large cast iron pan or baking sheet. You will have 12 biscuits to bake.
- Bake the biscuits for 15-20 minutes at 450° F. At the 15-minute point please check your biscuits to see if they are golden brown. Please watch your biscuits because all ovens are different.
- In a small bowl stir together the glaze ingredients until smooth. Spread the glaze over the cinnamon biscuits. Serve warm and enjoy!
- The biscuits can be stored in an airtight container. They are best enjoyed warm.
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- I test baked with the Bob's Red Mill Cup for Cup, Great Value Gluten-Free Flour and Pillsbury Gluten-Free flour. The Bob's Red Mill flour and the Great Value Flour has sorghum flour in it, which is different from the Pillsbury gluten-free flour. The biscuits made with Bob's Red Mill and Great Value Brand were not as fluffy and the dough was wetter with the Bob's Red Mill.
- For dairy-free option: use shortening and almond, cashew or coconut milk.
- For egg-free use Bob's Red Mill Egg Replacer.
- If Vegan use egg replacer, shortening/Smart Balance butter, and dairy-free milk.
- Pro Tip: If you do not have buttermilk, you can make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
- The key is to not over mix the dough because over-mixing causes the dough to yield tough biscuits. There is nothing worse than a flat, tough biscuit! Please do not roll out the dough.
- I have the K&S Artisan Complete Pastry Cutter Set.
- Mama says, "Check all of your labels!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These will make a great King (cake) biscuits. I have been looking for something like these. Thanks
Delicious. I have to make them dairy free but there is still a lot of flavor. Really can’t decide whether to make regular or cinnamon biscuits – they’re both amazing!
I recently tried your recipe with half butter and half shortening using Bob’s Cup for Cup. I have been collecting biscuit recipes from the Internet for years. After trying your recipe, I threw out all my others. This is my new go-to recipe.
Looks fantástics and delicius 😋. OMG‼️ Thak you for this recipe 😁💕❤️
After trying other gf recipes I always come back to your site. I have your cookbook and have made many recipes. Thank you, Thank you for making my gluten free life so much more delicious!!!!!!♥️
This recipe is an exception to the fact that I generally don’t leave reviews for recipes but ! The biscuits were awesome and since I am the only one in the family who does not do well with Gluten, a baked good has to come out comparable to the gluten based version for my family to really enjoy it. Gobbled down pretty quick! I successfully baked them on a well seasoned preheated pizza stone. The only adjustment for me would be to reduce the sugar next time–the 2 Tbsp made them a bit sweet for me. However, the recipe as is will be best when we try the cinnamon version. Thank you.
So yummy. I made for my GF friend and these are the BOMB! I made them again tonight using regular flour and added until it wasnt wet(1.25cups). Still turned out just as great. This will be a new staple
I have never left a review on anything! However, this was a must. I was skeptical about making these Bisquits because I have been cooking GF for years, but there has always been some disappointment to my efforts. These Bisquits are amazing. Perfect texture, taste, and appearance! I used King Arthur’s Cup for Cup flour and they turned out excellent. I am so happy I can now provide cinnamon rolls for my family that I can feel good about them eating. Thank you! I will follow your site regularly now 😊
I did this with a blackberry pie filling that I reduced on the stovetop into a thick gel. I spread thin layers before each fold. I poured melted butter all over them right out the oven. I pulled them out oldong the parchment paper lining I used and placed them directly onto a cooling rack.
I also used a metal cake pan lined with parchment and floured. For a biscuit cutter the only thing i had was a christmas wreath cookie cutter. Lol close enough 🙂 This recipe is amazing. SO versitle and easy to use. SO delicious. Thank you thank you a million times. I will direct all of my friends here, thank you <3
I made mine like scones instead of cutting with a biscuit cutter. This worked very well. I just lifted the patted round with the parchment paper and placed on a baking sheet. I cut the round very gently with a long flat knife and separated the wedges.
Have mercy!!! These are delicious! First time I’ve made these but won’t be the last. My only mistake is that I cut the recipe in half in case I did something wrong…….which I didn’t. Now I’ll need to make more as these will not last long. Thank you so much for a great recipe!
Oh my goodness! I just made these – following the instructions as closely as possible – and they were AMAZING. I gobbled up two almost immediately and LOVE this recipe! It has been a rough go as gluten-free, dairy-free and nut-free, and I was so delighted by how yummy these tasted! Will definitely make again. In face, I’m already thinking of other ways to use the yummy basic biscuit recipe. Thanks for sharing such a wonderful recipe! And thanks for the reminders to not over-work the dough – that is new information for me and I’m convinced it helped my biscuits remain so fluffy.
Great recipe! The directions and photos were helpful. The tips and substitutions were helpful.
Have made these 3 times now and they are SO GOOD. I have never made one of mams’s recipes that we didnt like! I literally tell everyone about her page haha These are so yummy, especially for folks that are allergic to yeast! Most cinn. rolls are more like a bread obviously, and they all have yeast in them. These are great and I would say sometimes even better then those canned ones!!
Great alternative when you don’t want to make cinnamon rolls but still want a cinnamon roll! I grated the butter to make it easier to blend in. They taste amazing, even loved by individuals that aren’t gluten free!
These were SO GOOD! I used King Arthur flour and they didn’t rise a lot but that really didn’t seem to matter. I did add 1/2 tsp of a gum-free baking binder (can’t bring myself to buy xanthan gum) just for good measure. My non-gf husband loved them as well. This is my new go to for satisfying cinnamon cravings!
Thank you so much Cheryl for the awesome 5-star recipe review, it really made my night! I am so happy that you and your husband enjoyed the cinnamon biscuits. Thank you for sharing the brand of flour you used, as I know it will help others. Thank you again!
These were a huge hit in my house! And considering I’m the only one that is gluten free, this says a lot! I was wondering though if the dough could be made ahead of time and refrigerated or frozen before baking?
Thank you so much Jennifer for the wonderful 5-star recipe review! I am so happy that everyone enjoyed the cinnamon biscuits. You can make the dough ahead of time or freeze the biscuits and then bake them when you want them. Thanks again!
Thank you so much for this wonderful recipe, it turned out perfectly! My family loved it (especially my picky 8 year old). And I really appreciated all the pro tips and tricks that helped me to make these as fluffy and oh-so-yummy as they were! We had our fill, they’re so delicious! We cant wait to make more of these fabulous recipes, thanks again!
Thank you so much Valorie for the wonderful 5-star recipe review, it really made my day! I am so happy that your family loved the cinnamon biscuits and they were delicious. You are so welcome, I love sharing the recipes that I make for my family. I hope you enjoy the other recipes you try. Thank you again!
Pretty sure my husband hadn’t had cinnamon rolls in 10 years! I subbed a lot and they still came out delicious! I’m not much of a baker anyway just bc of being gluten free and so I typically don’t have a lot of ingredients. More recently ive been going mostly dairy and egg free too so you’re the ONLY person ive found that takes all of these into account! I’ve done a few of your recipes and love how they’re laid out with all the options so much that I just ordered your cookbook!
I subbed egg for cinnamon applesauce and used almond milk and shortening and cornstarch with rice flour. They taste great but are a bit dense, not tough just heavy and the edges hardened a tiny bit which is fine. Just curious if you had any advice!
Thank you so much Barbara for the wonderful 5-star recipe review! I am so happy that you and your husband enjoyed the cinnamon biscuits. Thank you for sharing that you used apple sauce in place of the eggs, as I know it will help others. The apple sauce your cornstarch-rice flour blend may have caused them to come out a bit dense. Thank you so much for ordering my cookbook. You are so welcome, I love sharing the recipes I make for my family. Thanks again!
I tried this recipe today and it worked out so well. My partner absolutely loved these. He is gluten intolerant and hasn’t had cinnamon rolls in ages. Thank you for a great recipe. I live in New Zealand so we don’t have the same flour which you mentioned but I found that most flours work well with your recipes.
One question: can I layer using grated apples along with cinnamon and sugar, to make it like an Apple turnover? Or do you think it would become soggy?
Thank you so much Lekha for the awesome 5-star recipe review! I am so happy that you and your partner love the cinnamon biscuits. Thank you for sharing that the flour you have in New Zeland work well with my recipes. I have never added apples to this recipe, but if you try ti will you please tell me it turns out? Thank you again!
I’ve been in a baking fever lately while I’m home on college break. I haven’t had a good biscuit since I was maybe 10 (I’m 20 now 🙂 ).
I was skeptical with the dough because it looked nothing like the pictures. I used Bob’s red mill one to one and the dough seemed much less solid. Still, I kept baking and I was NOT DISAPPOINTED! Because they were so runny I resorted to a scoop method, and they still turned out well. My siblings who usually dislike gluten-free baking are in love with the biscuits as well!! Thanks for the great recipe!!!
Thank you so much Mel for the awesome 5-star recipe review! I am so happy that everyone loved the cinnamon biscuits. The dough was wetter because Bob’s Red Mill flour has sorghum flour in it and it doe snot absorb liquid as the same as the Pillsbury gluten-free flour that I bake with. You are so welcome, I love sharing the recipes that I make for my family and helping others. Thanks again!
Oh my goodness, I have been craving cinnamon rolls for a weeks now, but everything i’ve tried were either horrible failures, or too daunting I didn’t even finish reading over the recipe or called for some completely random ingredient that can only be had online on some obscure and expensive website. With the confidence you helped me build when I found and tried your buttermilk biscuit recipe last week, I tried this recipe today. Even making a slight mixup and adding the buttermilk before the butter (oops) and having a *slightly* sloppy batter (I used King Arthur measure for measure, but still used a full cup of buttermilk) they still came out freaking amazing. FINALLY my craving for cinnamon rolls is being satisfied. These two recipes are absolute keepers and have made me feel like I CAN successfully bake gluten free. Thank you!
Thank you so much Leah for the awesome 5-star recipe review, this really made my night! I am so happy that you enjoyed the cinnamon roll biscuits and they came out “freaking amazing”. It really makes my heart so happy to hear that my recipes helped build up your gluten-free baking confidence. I know you can friend! You are so welcome I love sharing what I make for my family. Thank you again!
The biscuits are delicious. Reminiscent of Hardee’s biscuits for sure. That said, I did have to add about 1 cup more flour. I used Mama’s Almond Flour Blend. I had a bit of trouble picking up and moving the uncooked dough without the layers coming apart but it didn’t affect the taste or rise etc. one bit. Nice easy recipe for beginner GF bakers. Tip: I grate frozen butter when making biscuits. Thanks so much for the recipe!
Thank you so much for the awesome 5-star recipe review! I am so happy that you enjoyed the cinnamon biscuits. My husband loves Hardee’s cinnamon biscuits, that why I developed this recipe. Thank you so much for the tip about grating the frozen butter. Unfortunately, not all gluten-free flours are made the same, and you will get different results. I am glad that you were able to adjust the recipe to work with Mama’s flour. When I first went gluten-free I baked with Mama’s almond flour blend, then when I could not find it anymore I switched to the Pillsbury gluten-free flour. Pillsbury is my favorite gluten-free all-purpose flour blend. You are so welcome, I love sharing what I make for my family. Thanks again!
Can the recipe be doubled successfully?
Hi Pam! Yes, you can double the recipe. I personally would make two batches because the dough as to be folded over twice and that’s a whole lot of dough. I hope you enjoy the cinnamon biscuits!
These are wonderful! My husband has a million food allergies but he can have these biscuits and they are perfect for when he is missing cinnamon rolls. I’m curious however, I live in CO so I’m baking at a higher altitude. It took nearly 30 minutes to bake the biscuits and they still come out somewhat doughy. Any suggestions?
Thank you so much Loralei for the awesome 5-star recipe review! I am so happy that you and your husband enjoyed the cinnamon biscuits. I have not baked them at a higher altitude. I looked at several websites on Google and there are different suggestions according to what your elevation level is. These websites said to lower the baking powder or sugar. I recommend you check out the suggestions according to your elevation level. I hope that helps. Thanks again!
Thank you for this excellent recipe! I would not change a thing and they turned out perfectly the first time using the Pillsbury GF flour . 🙂 Made these for Thanksgiving breakfast and my (non- GF hubby loved them! The only thing I would point out is if you follow the instructions in order, you put the butter in the freezer and then wait 10 minutes; next time I will do the listed steps a bit out of order and put the butter in the freezer before I start. (Maybe a future recipe edit to make it easier, Audrey?) Happy Thanksgiving, Audrey and all – God bless you and your family, or whoever you are baking for. 🙂
Thank you so much MrsBK for the awesome 5-star recipe review! I am so happy that you and your husband enjoyed the cinnamon biscuits. I moved butter recipe step, thank you so much for catching that. Happy Thanksgiving and wishing you and your family the same. Thank you again!
Tastes just like Hardees cinnamon raisin biscuits. I added a half cup of raisins to recipe. Thanks so much!
Thank you so much Kelly for the awesome 5-star recipe review! I am so happy that you enjoyed the cinnamon biscuits. My husband loves Hardee’s cinnamon raisin biscuits and he really likes raisins added too. You are so welcome, I love sharing what I make for my family. Thanks again!
Tastes just like Hardees cinnamon raisin biscuits. I added a half cup of raisins to recipe. Thanks so much!
Thank you so much Kelly for the awesome 5-star recipe review! I am so happy that you enjoyed the cinnamon biscuits. My husband loves Hardees rasin biscuits and I made this recipe especailly fo rhim. My kids just don’t like the rasins, so that’s why I left them out. You are so welcome, I love sharing what I make for my family. Thanks again!
Absolutely LOVE this recipe! Easy to make, they turn out wonderful everytime I make them, and they are soooooo yummy! It’s a go-to recipe in my house. Thank you!
Thank you so much Callie for the awesome 5-star recipe review, this made my day! I am so happy that you love the cinnamon biscuits and that they are a go-to recipe in your house. You are so welcome, I love sharing what I make for my family. Thanks again!
I absolutely love these biscuits! My children love them too, and having a gluten-free… and delicious option for gluten-free relatives is amazing. Thank you!
Thank you so much Suzanne for the awesome 5-star recipe review! I am so happy that you and your children love the cinnamon biscuits. You are so welcome, I love sharing what I make for my family. Thanks again!
So good! I use Bob’s Red Mill Gluten Free 1:1 flour and followed the recipe exactly. They turned out wonderfully. Thank you for publishing all of these recipes. I use several of your recipes, and they are always spot on.
Thank you so much Jen for the awesome 5-star recipe review! You really made my night. I am so happy that you enjoyed the cinnamon biscuits. They are one of my favorite recipes. You are so welcome, I love sharing what I make for my family. Thank you again!
Another baking success! (The 1st was your blueberry scone recipe.) I followed your folding instructions, but my biscuits don’t have as many layers as the one you photographed. I think yours looks prettier, but since it tasted delicious, that’s all that matters.
I did all the mixing in my food processor since I always use that for any recipe where you have to “cut in” butter or shortening.
I reduced the sugar by half in the biscuit and in the glaze, because I don’t like things too sweet. I used lemon juice for the glaze.
The next day, I wrapped a leftover biscuit in a damp paper towel and reheated it in the microwave for 17 secs. It was as fresh and tasty as when first baked.
I still haven’t tried the plain biscuit recipe, but will do soon.
Thank you so much Grace for the wonderful recipe review! I am so happy that you enjoyed the cinnamon biscuits (and the scones). I’ll have to try adding lemon juice to the glaze next time I make them, it sounds yummy! I hope you enjoy the regular biscuits when you try them. Thank you again!
I have made these biscuits several times now. No change to recipe. I use measure to measure King Arthor Flour, so I believe you could use whatever gluten free flour you typically bake with. They are amazing! Biggest WOW factor is the softness. Difficult to achieve in gluten free. Make sure you allow dough to be sticky while folding in the brown sugar and don’t over bake. My family of four gobbles them up and I have taken them to meetings of gluten and non gluten free diets with smiles all around. Love the recipe. Thank you for sharing!
Thank you so much KT for the amazing 5-star recipe review! I am so happy to hear that you and your family enjoyed the biscuits. That really blessed me and made my day! My family loves these too. It’s always great to hear when people who are not gluten-free enjoy them also. You are welcome, I love sharing what I make for my family. Thank you again!
These were amazing! However, when I followed the recipe exactly, the proportions were off. I ended up having to nearly *double* the GF flour to get the right consistency. (Before, it was pure liquid!) I was nervous about how these would turn out considering how much I changed it (I also used a flax egg), but it turned out amazing! My 4-year-old couldn’t stop raving about them. Will definitely make again!
Hi Ashley thank you so much for the wonderful 5-star recipe review! I am so happy to hear that you and your family enjoyed the cinnamon biscuits. I would like to figure out why your biscuits dough did not turn out like mine. Can you please tell me what brand of gluten-free flour you used? Some brands of gluten-free flours do not absorb the milk as well and the dough can be wetter. I tested several brands of gluten-free flour and found this happened with flour blends that had sorghum flour in it. My favorite gluten-free flour is Pillsbury gluten-free and I am currently testing baking with Betterbatter. You should not have had to add to any extra flour to the recipe, but I am glad that they turned out with the extra flour. I have not tired a flax egg, but I have used the Bob’s Red Mill egg replacer in the recipe(my husband is now egg-free). Thank you again!
Recipe turned out really well. The very first biscuit that has actually felt like a real southern breakfast delicacy since going gluten free for two years. Thanks.. breakfast is fun again
Thank you so much Kim for the wonderful recipe review! My heart is so happy to hear that you can enjoy southern style biscuits again. You are so welcome, I love sharing what I make for my family!
Do you think I could make the dough the night before or would it get too tough/dry?
Hi Erin! I have not tried it, so I’m not sure. Gluten-free baking can be tricky and ingredients do not act the same as traditional baking. I personally make the dough fresh and it only takes me a few minutes. If you try it will you please let me know how it turns out?
I made the biscuit recipe and saved half of the dough for cinnamon biscuits the next morning. They turned out just fine in the morning, my kids loved them.
Thank you so much Gwen for the wonderful 5-star recipe review! I am so happy to hear that you and your kids loved the biscuits and the cinnamon biscuits. I’ve never used the dough the next day, I’ve just frozen it to bake later. Biscuits are a family favorite of mine as well. Thank you again!
I have found that cutting biscuits in circles then enrolling and cutting again, could make them tough. I just roll the dough into a square and use a pizza cutter and cut into even pieces. Done. Can’t wait to try your recipe. Thanks
Thank you Lyn for the wonderful 5-star recipe review! Biscuit dough definitely should not be over mixed and handled too much. That’s why I only fold it over twice then cut out the biscuits (I don’t roll out the dough). I’ve never tried a pizza cutter, but I’ll have to give it a try. Thanks for the tip! I hope you enjoy the cinnamon biscuits!