Egg, Yeast, Casein and Gluten Free Biscuits

Recipe by Stormyapril
READY IN: 25mins
SERVES: 10-12




  • Mix dry ingredients.
  • Cut in 4 tbs of the butter. If a more moist dough is desired add up to 2 tbs more.
  • Add rice or soy milk and mix.
  • For a traditional biscuit add 1/2 cup of milk.
  • For a drop biscuit add up to 3/4 cup of milk.
  • The rice flour will soak up a lot of moisture, so more milk may be needed to maintain the consistency.
  • For traditional biscuits roll to 3/4 inches thick and cut.
  • For drop biscuits drop 1 tbs of batter onto cookie sheet.
  • Bake 10-12 minutes at 400°F.
  • 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.