Gluten Free Biscuits

READY IN: 30mins
Recipe by Robin Batterson

This Recipe is from Roben Ryberg's Cookbook You Won't believe it's Gluten-free! Easy and super yummy! Even good re-warmed the next morning(it any left!) I followed directions exactly except used soy milk and marg. and patted out and cut with a knife, worked fine but might try dropping from spoon like traditional drop biscuits next time, don't know how that would work, I have only done as writen so far....

Top Review by VeganDave

I was surprised that a cornstarch-centric biscuit could be this tasty. Made them as drop biscuits, and they worked fine. Very impressive flavor, texture, and ease of cooking.

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Grease a baking sheet.
  3. In medium bowl, blend all dry ingredients, cut in the butter/marg.
  4. Add milk and vinegar.
  5. Mix together well.
  6. Dough will be soft.
  7. Pat out on prepared pan to 1/2 inch thickness.
  8. Cut into square biscuits and separate with the sides of knife.
  9. Bake 20 minutes, will just start to turn brown. (they don't really look done but are -- also look like spread and stuck together but separate easily -- ).
  10. If you are able to have real butter and desire at this point brush with melted butter.
  11. Makes 6-8 biscuits depending on size.

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