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Gluten Free Biscuits
Tina Watson

Gluten Free Biscuits

Fluffy gluten-free biscuits made with a simple blend of gluten-free flour, butter, milk, and baking powder, baked until golden and tender. Perfect warmed with butter, honey, or gravy!
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Ingredients Method Video Notes

Ingredients
  

  • 1/2 cup Sorghum flour
  • 1/4 cup Tapioca flour
  • 1/4 cup Potato starch
  • 1/4 tsp Salt
  • 1 TBS Baking powder
  • 1/2 tsp Xanthan gum
  • 1 tsp Sugar
  • 1/4 cup Butter (cold)
  • 1/2 cup Buttermilk or regular milk

Method
 

  1. Preheat oven to 450°F. Spray baking sheet with cooking spray or line with parchment paper and set aside.
  2. Sift dry ingredients together in medium bowl. Cut or grate butter into flour mixture until it resembles small peas.
  3. Stir in enough milk to form soft dough that holds its shape when pressed together. You may not need all of the milk.
  4. Turn the dough out onto the counter dusted with white rice flour. Use your hands or a rolling pin to roll out the dough to about 1 inch thick.
  5. Use a biscuit cutter or small cup to cut out biscuits and place them on the prepared baking sheet.
  6. Bake for 10-12 minutes or until lightly browned. Enjoy!

Video

Notes

These biscuits are so tasty! I often double this recipe for leftovers. They work great for biscuits & gravy! :)