At a Glance

5 mins. to 10 mins.
10 mins. to 12 mins.
15 mins. to 22 mins.
14 to 16 biscuits
These might just be the easiest gluten-free biscuits out there. Just mix, scoop, drop, and bake, and in 10 minutes you'll have the most tender, soft and light biscuits ever.
Volume Ounces Grams


  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper and set it aside.
  2. Mix the flour, baking powder, and salt together in a large bowl.
  3. In a separate bowl, beat together the cream and egg. Pour the wet ingredients into the dry ingredients and mix to form a cohesive dough.
  4. Scoop the biscuits in round, ping pong sized balls onto the baking sheet.
  5. Brush the tops of the biscuits with cream, milk, or butter; this will give them flavor and brown them a bit.
  6. Bake the biscuits for 10 to 12 minutes, until they're risen and baked all the way through; break one open to make sure.
  7. Remove the biscuits from the oven, and serve warm, or at room temperature. Store, well-wrapped, at room temperature for several days; freeze for longer storage.
  8. Yield: 14 to 16 biscuits.