1/1 Photo of The Best Gluten Free Biscuits
I tried many gluten free recipes for biscuits. They were either crumbly, or lacked any flavor. I then went back through older recipes, and converted my "good ol'" biscuit recipe to a gluten free one. I use them for sausage gravy, chicken 'n' biscuits, shortcakes and even breakfast sandwiches. Everyone who has tried them, loves them.
My Private Note
Units: US | Metric
- 3/4 cup rice flour
- 1/4 cup potato starch
- 2 tablespoons tapioca flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 2 tablespoons vegetable shortening (butter flavor is best)
- 1/2 cup sour milk or 1/2 cup buttermilk
- 1 tablespoon vegetable shortening, pan (for frying)
- 1Preheat oven to 500 degrees. Place 1 Tablespoon shortening in cast iron skillet. Place in oven to melt.
- 2In measuring cup, place 1/2 teaspoon apple cider vinegar, and add milk to equal 1/2 cup, set aside.
- 3In mixing bowl, add dry ingredients.
- 4Add the 2 Tablespoons shortening and cut in until you have fine crumbs.
- 5Add sour milk. Stir until combined.
- 6Pat out on board to about 3/4 of an inch thick. Cut out with biscuit cutter or drinking glass.
- 7Take skillet out of oven. Place biscuits in pan, turning to coat with shortening. Place pan back in to oven and bake for about 10 minutes or until light brown.
- 8These can also be made on a baking sheet. Just don't coat them with the shortening.
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Nutritional Facts for The Best Gluten Free Biscuits
Serving Size: 1 (82 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 331.3
- Calories from Fat 132
- Total Fat 14.7 g
- Saturated Fat 4.6 g
- Cholesterol 4.0 mg
- Sodium 803.7 mg
- Total Carbohydrate 45.2 g
- Dietary Fiber 1.7 g
- Sugars 2.5 g
- Protein 4.5 g
The following items or measurements are not included: