With just four ingredients, these Soft and Fluffy Gluten Free Cream Biscuits are the answer to getting biscuits on your table in record time!
I love a great buttermilk biscuit. In fact, I already have the best gluten free buttermilk biscuit recipe on the site and it’s a family and reader favorite. But sometimes I don’t have the time nor the ingredients handy to make those biscuits and I can’t seem to shake the biscuit cravings. So I make these quick gluten free cream biscuits that require only four ingredients and are amazingly soft and tender.
What are Cream Biscuits?
As we all know, butter comes from cream. If you were to put a cup of cream in a glass jar, secure the lid tightly, and shake it up (and keep shaking it), eventually you’d make butter. This is a trick I remember from my 5th grade science class!! A long, LONG time ago, haha! Most biscuits are made by cutting butter into flour or a mixture of flour, baking powder, and salt. By replacing the butter with cream, you’re essentially using the same ingredients in a different way.
The Four Ingredients You’ll Need to Make These Biscuits
- Kim’s gluten free all purpose flour blend — a store bought blend may be substituted, but hasn’t been tested.
- Heavy cream
- Baking powder
- Butter — this is technically optional, so I won’t count it as another ingredient. It’s simply for brushing the biscuits before baking and can be left out. The biscuits will still be amazing without it.
How to Make Cream Biscuits
These biscuits could not be any easier to make. I think even one of my kids could make them and they’re not bakers at all!
- Whisk flour, baking powder, and salt in a large bowl until combined.
- Add heavy cream and stir until a soft, wet dough forms. You may or may not need the entire amount of cream.
- Dump out onto a floured surface and knead briefly just until the dough comes together.
- Roll out to about 3/4-inch thick and cut with a biscuit cutter (or round cookie cutter).
- Place on a parchment-lined baking sheet and bake at 425 degrees F for 12-16 minutes.
Cream Biscuits Frequently Asked Questions
You can try! There are several options for dairy-free alternatives, but the one I think of the most is canned coconut milk. You need all the fat, so make sure whatever option you try is full of fat.
Yes, it’s totally normal to have overly wet dough. Because the dough is made with gluten free flour, there will always be more liquid absorbed by the flour. Starting out with a wetter dough than you’re used to will result in softer, more tender biscuits!
Yes, yes, and yes!! You can freeze the biscuits, and you can do so before AND after baking! Before baking, place them on a baking sheet and flash freeze them until solid (about one hour). Place in a ziptop bag (or sealed container) and freeze for 2-3 months. Bake from frozen, adding 5-10 minutes to the baking time. After baking, wrap individually in plastic wrap and place in a ziptop bag or sealed container and freeze. Reheat in the microwave, toaster oven, or oven (in the oven wrapped in foil for 15 minutes at 350 is my favorite way).
Just put them on the baking sheet touching sides and when they rise up, they’ll be soft-sided!
I’m so glad you asked!!! I have a recipe right on my site for basil cream biscuits that uses the very same ingredients, but adds minced fresh basil and black pepper. They are so yummy, especially when served with ham!
How to Serve Gluten Free Cream Biscuits
- With butter and jam
- Topped with gluten free sausage gravy
- Filled with bacon or sausage, egg, and cheese for the perfect breakfast sandwich
- Stuffed with gluten free Chick-Fil-A style chicken
- On top of peach cobbler
- With fresh herbs added to the dough (like my gluten free basil cream biscuits)
These Gluten Free Cream Biscuits are so soft, tender, and fluffy and you won’t believe how easy they are to make!
Soft and Fluffy Gluten Free Cream Biscuits
- 4 cups (560 g) Kim's gluten free flour blend (a store bought may be used, but hasn't been tested)
- 2 tbsp baking powder
- 2 tsp salt
- 3-3¼ cups (720-780 ml) heavy cream
- 2 tbsp butter, melted (optional)
- Preheat the oven to 425°. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Slowly pour most of the cream into the dry ingredients and stir, then add a little more, holding back about ½ cup unless the dough is dry. You may or may not need all of the cream, depending on the humidity in your area. It's better, however, to err on the side of more cream than less (wetter dough than drier).
- On a lightly floured surface, gently knead the dough together into a cohesive mass. Pat or roll the dough into a ¾-1 inch thick round. Cut out biscuits with a 2-3 inch round cutter. Transfer them to the parchment-lined baking sheet, about 1 inch apart.
- Brush each biscuit with melted butter, if desired. Bake until lightly browned, about 12-16 minutes. Remove from the oven and brush again with any leftover butter. Serve warm or at room temperature.
21 thoughts on “Soft and Fluffy Gluten Free Cream Biscuits”
These biscuits are absolutely amazing! So delicious, and unbelievably easy to make! I know that you have instructions for freezing them before baking them, but I’m wondering if it would work to cut them out and refrigerate them for a few hours, or even a day, before baking them, rather than actually freezing them.
Yes, it should work fine.
These were so easy and so incredibly delicious I just about cried. I’ve been looking for an easy gluten-free biscuit recipe for a while and haven’t been able to find one that turns out or that comes close to biscuits with gluten. This is definitely it. Thank you so incredibly much for taking the time to develop this and for your hard work on this blog. You seriously make my family’s life better.
Awe, that’s so awesome, Devan!! I’m thrilled you and your family are enjoying the biscuits 🤗😍😊🥰
This recipe is perfect, absolutely amazing! I’m from south GA and we take our biscuits very seriously haha. My son in law is GF and I love making and surprising him with GF foods, he’s always so excited. We’re making your sugar cookies tomorrow. I did want to ask you if these biscuits can be frozen after they are baked. Any suggestions? Thank you!
Thank you so much!
Yes, these can be frozen before or after baking! Check within the post under the “FAQs” for instructions 😍
I made this with the wrong flour (I used a 1 to 1) and they were not true fluffy biscuits, but my kids loved them. Thru said they tasted like sugar cookies. 😆 More like a store bought can dough almost, still tasty. They cont to ask me to remake…😆
So, I remade them with a proper flour and they were awesome! They don’t look as beautiful as yours but very nice. And the taste was fabulous. Been so long since I’d had a proper biscuit and jam-it was delicious and GF!!! Thank you for this. You’ve made my life a little brighter and a little easier. Going GF was not too hard for me, but recently I’ve gone palm oil free and that has been very difficult, for it is in everything, from chocolate to sauces, to butter and so forth. I really needed a delicious and gratifying treat and this did it. So I thank you and I look forward to trying more of your recipes’! I will surely be using for Thanksgiving. ❤️
Awe, that is GREAT!!! So glad you enjoyed them.
I grabbed your bread flour blend instead of the all purpose by mistake and didn’t realize it until the biscuits were in the oven. They came out perfect and delicious. I honestly could not tell the difference. Either of your gf flour blends make the best biscuits ever!
Your site gets better and better and better!!! These are so so so so so good!!!!
Could I make these with the your bread flour blend instead? Thanks!
Hmmm, I’m not really sure. I feel like it would make them tough, but I suppose you could try it.
Very soft, and tastes Great! I love biscuits and honey….so delicious. Thank you for sharing your recipe.
These biscuits are my new favorite. I just made them for the first time and they came out perfect. I had 1 with egg and cheese and another with raspberry jam for dessert. They are delicious. Thank you for another wonderful gf recipe!
So glad you like them 🥰
If I could give these biscuits a 10 star rating, I would! These were so simple. There’s no need to refrigerate the dough, they come together quickly and they are flat out delicious! These are great! Thank you so much Kim!
Thanks so much, Tabatha!! They’re so easy, aren’t they?
It looks amazing. However I can’t have dairy. Do you have a good non-dairy alternative?
I haven’t tried it, but maybe you could use canned coconut milk? It may give a slight coconut flavor, but that might actually be good. Or I think there are non-dairy alternatives to heavy cream in places like Whole Foods.
I’ve made these biscuits a few times. They are incredibly easy, and everyone is amazed that they are gluten free! Today I tried making them with the dairy free version of your flour blend, and a dairy-free heavy cream substitute that I got at my local Shop Rite, and they turned out really well. They had to bake a few minutes longer than with the usual recipe, and didn’t brown up as nicely, but I would definitely make them again when I need a dairy-free option.
Hi Kim, this is one of my favorites! So flavorful and soft. My brother who is not GF couldn’t believe how delicious these were, he kept making little sandwiches with them. Thank you!