Ingredients
- 3 1/2 C gluten free flour (your choice)
- 1/4 C sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 C cold butter, cut into pieces
- 4 eggs
- 2/3 C cold buttermilk or almond milk
Instructions
- Mix together gluten free flour mix, sugar, baking powder and salt.
- Add in butter and mix together until crumbly and pea sized.
- Add in eggs and milk. Mix until a cohesive dough forms(will be slightly sticky)
- Cover counter with additional gluten free flour to make rolling easier.
- Roll out dough to 1/2 inch thick.
- Fold dough into thirds lengthwise.
- Fold dough into thirds crosswise.
- Roll out to 1/2 inch thick and repeat process two additional times.
- Cut out biscuits and placed on a greased cookie sheet.
- Put biscuits into freezer for 20 minutes to allow butter to solidify and create flaky biscuits)
- Bake in 400 degree oven for 15-20 minutes or until golden brown.
- Brush with melted butter after baked for extra goodness if desired.
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Another Gluten Free Biscuit
Ingredients:
1 1/4 cups rice flour (brown or white)
1/4 cup tapioca starch
3 teaspoons xanthan gum (you can add less, but 3 works best)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon garlic powder (optional)
1/2 cup cold butter, cut into chunks (Low calorie)
2 large eggs
1/3 cup buttermilk or skim milk (buttermilk gives better results)
milk for brushing the tops of biscuits before baking, optional
Instructions:
- Preheat oven to 425F.
- Line baking sheet with parchment paper, sprinkle with brown or white rice flour. Set aside.
- In the bowl of a food processor, combine all dry ingredients. Pulse to combine. (If you don't have a food processor, combine all dry ingredients in a medium size mixing bowl.)
- Add butter, pulse until the butter is size of a lentil/pea. (optional - use a pastry blender to cut butter into the dry ingredients, being sure to work quickly, you want butter to stay chilled for best results).
- Add eggs and buttermilk, run food processor until dough comes together in a ball. (Or you can use a wooden spoon and stir until the dough comes together).
- Turn dough out onto parchment lined baking sheet, flour your hands with more rice flour. Working quickly, pat the dough down into square shape, approximately 10"x10", and 3/4-inch thick.
- Using knife, cut into equal size biscuits. (whatever size desired.)
- Rearrange biscuits so they aren't touching and have room to grow while they bake.
- Brush tops of the biscuits with milk.
- Bake in preheated oven for 14-16 minutes, or until golden brown.
- Allow to cool for 5 minutes before serving.
- Store remaining biscuits in an air-tight container.
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You can never have enough recipes for biscuits. Any more will be on the baking page (breads).
1 1/4 cups rice flour (brown or white)
1/4 cup tapioca starch
3 teaspoons xanthan gum (you can add less, but 3 works best)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon garlic powder (optional)
1/2 cup cold butter, cut into chunks (Low calorie)
2 large eggs
1/3 cup buttermilk or skim milk (buttermilk gives better results)
milk for brushing the tops of biscuits before baking, optional
Instructions:
- Preheat oven to 425F.
- Line baking sheet with parchment paper, sprinkle with brown or white rice flour. Set aside.
- In the bowl of a food processor, combine all dry ingredients. Pulse to combine. (If you don't have a food processor, combine all dry ingredients in a medium size mixing bowl.)
- Add butter, pulse until the butter is size of a lentil/pea. (optional - use a pastry blender to cut butter into the dry ingredients, being sure to work quickly, you want butter to stay chilled for best results).
- Add eggs and buttermilk, run food processor until dough comes together in a ball. (Or you can use a wooden spoon and stir until the dough comes together).
- Turn dough out onto parchment lined baking sheet, flour your hands with more rice flour. Working quickly, pat the dough down into square shape, approximately 10"x10", and 3/4-inch thick.
- Using knife, cut into equal size biscuits. (whatever size desired.)
- Rearrange biscuits so they aren't touching and have room to grow while they bake.
- Brush tops of the biscuits with milk.
- Bake in preheated oven for 14-16 minutes, or until golden brown.
- Allow to cool for 5 minutes before serving.
- Store remaining biscuits in an air-tight container.
_________________________________
You can never have enough recipes for biscuits. Any more will be on the baking page (breads).
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