Gluten-Free Flaky Biscuits
by Venus Friendly
Serves 8 · Prep 1.5 hours · Bake 15–18 mins
Gluten-free biscuits engineered into flaky, buttery layers with toasty tops. A traditional comfort food that’s suitable for allergic diets and served steaming hot straight from the oven, made with very cold goat kefir for added tenderness and structure.
Notes
* Corn-Free
* Gluten-Free
* Soy-Free
* Yeast-Free
* Cow's Milk-Free
Ingredients
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1⅔ cups rice flour
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2½ tsp grain-free baking powder
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2 tbsp sugar
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¼ tsp salt
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½ cup cold goat’s butter, cut into small cubes (or frozen and grated)
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2 large eggs
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½ cup very cold goat kefir
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For topping: 1 egg mixed with 2–3 tbsp goat kefir
Directions
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Preheat the oven to 400°F. Line a baking sheet with parchment paper or non-stick aluminum foil and set aside.
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In a food processor, combine the rice flour, grain-free baking powder, sugar, and salt. Pulse briefly to blend.
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Add the butter and process until the mixture is sandy and coarse, with visible pieces of butter remaining.
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In a separate bowl, whisk the eggs and kefir together. Pour the mixture over the flour and butter and pulse just until combined. Do not overprocess.
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Turn the dough out onto a lightly floured surface and gently shape into a disc about ¾ inch thick. Wrap tightly in plastic wrap and chill for at least 30 minutes.
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After chilling, lightly flour the dough and flatten into a rectangle about ¾ inch thick. Fold each side into the center, overlapping slightly. Turn the dough and repeat the folds. Repeat once more to create flaky layers.
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Flatten the dough again to ¾ inch thickness. Using a floured biscuit cutter, cut the biscuits. Rework scraps by repeating the folding and cutting process as needed.
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Place biscuits on the prepared baking sheet. Brush the tops lightly with the egg-and-kefir mixture.
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Bake for 15–18 minutes, checking at the 15-minute mark, until the tops are golden and the layers are set.
Chef's Notes
These biscuits rely on cold butter, deliberate folds, and very cold goat kefir to recreate the structure of traditional layered doughs without gluten. The kefir’s gentle acidity supports lift while keeping the crumb tender, allowing the richness of goat’s butter to shine without heaviness.
Tips
~Freeze the Butter: For extra-defined layers, freeze the butter after cubing or freeze it as a whole stick and grate it directly into the flour.
~Use Very Cold Kefir: Cold kefir prevents the butter from softening too quickly, preserving structure and rise.
~Handle Gently: Minimal handling keeps the butter pockets intact, resulting in flakier biscuits.
~Golden Tops: Brushing the biscuits with an egg and goat kefir mixture before baking gives them an even, golden finish without drying the dough.
Published January 2026