Egg, Yeast, Casein and Gluten Free Biscuits

Total Time
Prep 10 mins
Cook 15 mins

This recipe was adapted from the Gluten-free gourmet scone recipe. I was looking for an allergen free biscuit recipe to top off a meat and veggie pie . These biscuits should bake both on-top of like dishes or independently to be very light and fluffy with very little soda after taste.

Ingredients Nutrition


  1. Mix dry ingredients.
  2. Cut in 4 tbs of the butter. If a more moist dough is desired add up to 2 tbs more.
  3. Add rice or soy milk and mix.
  4. For a traditional biscuit add 1/2 cup of milk.
  5. For a drop biscuit add up to 3/4 cup of milk.
  6. The rice flour will soak up a lot of moisture, so more milk may be needed to maintain the consistency.
  7. For traditional biscuits roll to 3/4 inches thick and cut.
  8. For drop biscuits drop 1 tbs of batter onto cookie sheet.
  9. Bake 10-12 minutes at 400°F.
  10. Note: Baking with these substitutions will differ greatly from traditional recipes, especially in concern to higher moisture content needed to deliver a moist biscuit after baking and consistency due to the moisture content when handling.
Most Helpful

This recipe is great! I used it for a pizza crust with a few changes. I substituted olive oil for the ghee, used goat's milk and skipped the baking powder (I think it makes things taste too salty). I sprayed my rectangular pan with olive oil, dumped the batter on to the pan and then spread it very thinly. A rubber spatula did not work well so I sprayed a piece of plastic wrap with olive oil and laid it over the batter to spread it out. It worked so well! I baked up quite a few and topped them with toppings to freeze. That way they are ready when we need them!

cookingteacher February 20, 2011

Yummy! Never would have guessed they are gluten and egg free. Substituted regular butter for the ghee. We used these for strawberry shortcake. They were so easy to roll and cut out - even cut out a shamrock for St. Patrick's Day! They would be yummy just served with butter, too.

FamilyChefLaura March 17, 2014