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The Best Gluten Free Biscuits
By BeckyCherwak on June 18, 2008
Photo by Andrew Mollmann
3 Reviews
- Prep Time: 10 mins
- Total Time: 20 mins
- Serves: 3-4, Yield: 6-8 biscuits
Photo by Andrew Mollmann
About This Recipe
"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."
Ingredients
- 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)
Directions
- Preheat oven to 500 degrees. Place 1 Tablespoon shortening in cast iron skillet. Place in oven to melt.
- In measuring cup, place 1/2 teaspoon apple cider vinegar, and add milk to equal 1/2 cup, set aside.
- In mixing bowl, add dry ingredients.
- Add the 2 Tablespoons shortening and cut in until you have fine crumbs.
- Add sour milk. Stir until combined.
- Pat out on board to about 3/4 of an inch thick. Cut out with biscuit cutter or drinking glass.
- Take 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.
- These can also be made on a baking sheet. Just don't coat them with the shortening.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (82 g)
Servings Per Recipe: 3
- Amount Per Serving
- %
- Calories 331.3
- Calories from Fat 132
- 40%
- Amount Per Serving
- %
- Total Fat 14.7g
- 22%
- Saturated Fat 4.6g
- 23%
- Cholesterol 4.0mg
- 1%
- Sugars 2.5 g
- Sodium 803.7mg
- 33%
- Total Carbohydrate 45.2g
- 15%
- Dietary Fiber 1.7g
- 6%
- Sugars 2.5 g
- 10%
- Protein 4.5g
- 9%
Reviews
-
"I wish I could say that I did something wrong with these but I read and reread the recipe to be sure when, by following the recipe, my biscuit dough was more like a pancake mix and there would have been no way the cut it into a shape. As I was depending on this as part of my lunch plan for 3 hungry little munchkins, I tried to salvage it by adding enough flour (a little at a time) to make it cuttable. I more than doubled the flour to get it to this point. By the way I started making these biscuits around 12:30, took them out of the oven around 1:50, and served cereal for lunch shortly thereafter. What a disappointment!"
By c_thompsonatwork_9850496 on May 20, 2011 | 1218995
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"Delicious! I didn't use the cast iron skillet since I couldn't find mine, but they came out great nonetheless. I made these for biscuits and gravy #73827"
By Andrew Mollmann on September 19, 2009 | 950420
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"Made for 2008 All New Zaar Cookbooks Tag. These were pretty good and a nice change from the biscuits I make from Pamela's Pancake and Baking Mix. I'm not sure how often I'll make them, but much would depend on time factors but that's beside the point. These were pretty good and I appreciate Becky posting this recipe!"
By LARavenscroft on July 31, 2008 | 681271
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