This wonderful recipe is based on an original creation by Mary Frances of Gluten Free Baking School. Over time, we’ve made a few adjustments to make these biscuits even tastier. Although the words light and fluffy are not normally used to describe gluten free biscuits, these biscuits are just that - light and fluffy!

Yield: 14 Biscuits

Ingredients:

  • 1-1/2 cup brown rice flour (optional – process rice flour in a food processor for 1 minute to make super-fine rice flour. This will eliminate any grit feeling from the rice.)
  • 2 cups corn starch
  • ½ cup soy flour or sorghum flour
  • 2 teaspoons Bob’s Red Mill baking powder
  • 1-1/2 teaspoons baking soda
  • 2 teaspoons salt
  • 2 teaspoons King Arthur xanthan gum
  • 1 tablespoon sugar
  • 1 stick of chilled butter (8 tablespoons) – chilled in the freezer and then grated
  • 2 cups buttermilk
  • ½ cup water
  • 1 egg, beaten

Directions:

  1. Preheat oven to 350 degrees. Grease 2 cookie sheets.
  2. In a large mixing bowl, thoroughly combine the flours, baking powder, baking soda, salt, xanthan gum and sugar.
  3. Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.
  4. Add the buttermilk, water and beaten egg to the flour and stir until the dry ingredients are combined.
  5. Using a large spoon, drop the dough onto greased cookie sheets to make 16 biscuits. Cook for 15 minutes or until golden brown.

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