Now that you’ve made your own sweet, sweet jam, wouldn’t you love to slather it on a warm and fluffy biscuit with some butter? These biscuits have been a long time in the making and, when I say a long time, I mean over a year and a half of experimenting with the recipe, using every type of gluten free ingredient imaginable, and having several results that weren’t exactly edible. I’ve learned a lot about making gluten free biscuits along the way.
Here are just a few of my lessons learned: too much guar gum makes for nasty, chalk-tasting biscuits; glutinous rice flour tends to make the biscuit bottoms chewy; using glutinous rice flour and no xanthan gum leaves the biscuits dry and crumbly, but you’ll still have chewy bottoms; whipping an egg white and folding it into the biscuit dough doesn’t seem to add much in the way of fluffy (i.e., don’t waste your time); using shortening tends to make the biscuits very dense and heavy; and attempting to replace the buttermilk with coconut milk and a little lemon juice changes the texture in an ugly way and makes the biscuits taste not quite horrible but not very biscuit-y, either.
I also discovered that making the perfect biscuit, or at least my opinion thereof, doesn’t require a blend of half a dozen different types of gluten free flours and who knows what else. Thank goodness for that, right? When I simplified the ingredients, I got the results that I wanted. I realize that this isn’t always the case with gluten free recipes, but I knew it was a good omen when I picked up a cooled biscuit and it felt much lighter than it looked. Believe me, this was a rarity during my year and a half in search of my favorite gluten free biscuit.
inspired by Alton Brown’s Southern Biscuits (my pre-gluten free favorite)
makes 10-12 biscuits
Ingredients
1 cup cornstarch
1 cup brown rice flour
1 tsp. xanthan gum
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
4 Tbsp. butter, unsalted, chilled, cut into small cubes
1 cup buttermilk
2 egg whites
cooking spray
Instructions
1. Preheat oven to 425 degrees F. Prepare two baking sheets by lining them with parchment paper or by lining them with foil and a light coating of cooking spray.
2. In a medium mixing bowl, add cornstarch, brown rice flour, xanthan gum, baking powder, baking soda, and salt. Combine with a fork until ingredients are evenly distributed throughout the mix. Add the chilled butter cubes and work the butter into the dry ingredients using your fingers or a pastry cutter until the mixture has a sandy, crumbly texture.
3. In a small measuring cup, measure the buttermilk and add the egg whites. Pour the wet ingredients into the mixture of dry ingredients and butter and work with a fork until just combined. This is a wet, slightly sticky dough, and you can easily make these into drop biscuits if you’d like at this point, but I personally prefer to use cutters to make the biscuits. If you’re using the “cutter” method, then spray your hands with cooking spray and turn the dough onto a floured or non-stick surface (I just use another sheet of parchment paper), forming it into a 3/4 inch thick disc. Spray your dough cutter (I use a 2 1/4 inch round) with cooking spray and cut as many biscuits as you can from the dough, reforming and cutting until the dough is gone.
4. Move the biscuits to the baking sheets and place in the oven. Immediately lower the temperature to 400 degrees F and bake for 15-18 minutes, or until the bottoms are golden brown. Serve warm. The biscuits also store well in the freezer.
Posted in Bread and Biscuits, Favorites, Food, Gluten Free, Side Dishes | 77 Comments »
These look yummy. I am going to have to try these! xoxo
posted: August 30th, 2009 at 1:56 pmThese biscuits look good. Have you tried making them with rice milk and artificial eggs? My husband is sensitive to gluten, all dairy and eggs.
posted: September 1st, 2009 at 5:37 pmAnn
Ann – I haven’t tried making them with rice milk, so I can’t guarantee that this will work, but if you mix 1 cup of rice milk with 1 Tbsp. of lemon juice or vinegar and allow it to sit for about 10 minutes, you should have a good non-dairy replacement for buttermilk.
I haven’t tried the recipe with egg replacer, either, but because the egg is there to act as a binder I think that artificial eggs should work just as well.
Hope this helps, and let me know how they turn out if you try the recipe!
posted: September 2nd, 2009 at 11:58 amWe have been making these with egg replacer and almond milk. They are fantastic! Thank you so much for working out this recipe and sharing it.
posted: December 24th, 2009 at 3:59 pmI just love biscuits, and going gf in my cooking thought it not possible to have flakey & fluffy biscuits again. Thanks for your work on these…you’re brilliant! BTW, I used your suggestion for rice milk and vinegar, and it worked nicely.
posted: February 16th, 2010 at 12:41 amWow, excellent. I appreciate the simplicity of your recipe. I used to be famous for my flakey biscuits back in my gluten days, so how wonderful to have a GF recipe to try so my boyfriend can enjoy my baking skills again.
posted: March 27th, 2010 at 2:12 amI am sooooooo glad to have found this recipe and your website. I have made it numerous times and have enjoyed the consistency, even with minor errors and substitutes! Thank You for your devotion…You are a blessing to the GF community!
posted: April 16th, 2010 at 5:48 pmI wanted crackers and decided to add a little garlic salt to the mixture. I dropped teaspoon size batter into hot olive oil and flattened. They made a delicious, crispy side to our hamburger stew. Thanks for the recipe.
posted: April 21st, 2010 at 7:16 pmWill rice flour made from white rice work? I saw it in the grocery store today and it’s so much cheaper than the brown rice flour…
Another question: I tried the recipe about a month ago. I followed it to the letter except for milk (I did an almond milk/vinegar sub). It was too mushy to roll out and use a biscuit cutter. I made drop biscuits instead, and they were delicious. But I was just wondering if there’s anything you’d suggest to make the dough more pliable?
Thanks for all of your hard work!
posted: April 24th, 2010 at 6:37 pmWow, you guys are making my week! I’m so glad to hear that you’ve had good results with the recipe.
And, Debbie, great idea! Hamburger stew sounds tasty.
susie – White rice flour should work as a substitute for the brown rice flour, but the biscuits may have a slightly different texture. Shouldn’t be a big deal, though.
What I do, since the dough is rather wet, is lay down a piece of oven parchment, spray my hands with non-stick cooking spray, and pat the dough down by hand until I have the thickness I want. After that, I cut the dough with a biscuit cutter (you can spray the cutter, too, if you find that the dough is too sticky). This method works really well for me. Hope this helps!
posted: April 24th, 2010 at 7:04 pmSomething I tried as a sub for buttermilk, since I’ve become sensitive to all the really good stuff in my dottage.
posted: July 21st, 2010 at 2:05 amIused half soy milk and half soy yogert mixed together. It worked great. These biscuits are tres’ bon!
…and today I had the first real strawberry shortcake I’ve had in a long time due to these biscuits. The way we did it in Iowa. I now live in the Pacific NW and local berries are at their peak. I’d even make these for normies without hesitation.
posted: July 21st, 2010 at 11:48 pmI am so glad to find sites like this!!! I have been known for my baking and cooking skill but since finding out I have extensive food allergies (dairy, beef, eggs, gluten, the list is just awful) I haven’t even really wanted to be in the kitchen. Thanks so much for all your hard work in making recipes that actually work for those of us who cannot eat what we love!!!
posted: July 25th, 2010 at 11:35 pmI made these to go with some stew and they are fantastic! These are by far the best gluten-free biscuits I’ve made. Thank you for an awesome recipe!
posted: September 22nd, 2010 at 3:35 pmI just wanted to add that my husband and I both LOVE these biscuits with GF sausage gravy. He is a happy camper now that I’ve found this recipe. I make it so often that I make a quadruple batch of the dry ingredients ahead and store them in a ziplock like my own personal GF biscuit mix. Whenever we need biscuits I have them in the oven in 5 minutes. Now if only we could find a good GF hot dog bun….
posted: September 23rd, 2010 at 12:55 pmI have tried several different biscuit recipes and spent way too much on pricey boxed mixes. These are HANDS DOWN the best gluten free biscuits I have ever had. Thank you, thank you, thank you!
posted: September 23rd, 2010 at 5:56 pmThey are actually light and fluffy- I am in amazement!
Waw!! thanks for the tips too! I just went Gf 4 months ago & these tips are so great!
These gf biscuits look so tasty!!
Wonderful even!
Many greetings from a gf foodie from Brussels, Belgium!
posted: September 27th, 2010 at 3:02 pmTHANKS> I have tried other gluten-free biscuits and this is the very best! The only changes I made were to add 2 tsp. sugar to the dry mix and I used 2% milk/w/vinegar for the buttermilk.
posted: October 3rd, 2010 at 4:22 pmAnd to roll them out, the parchment paper does need to be lightly floured. Also mine didn’t raise a lot, but still great texture and taste.
Thx for this recipe. My 18 month old son is allergic to dairy, wheat,soy,eggs. I have been trying to expand is menu, but it has been hard and trying. I appreciate people like you that share their recipes, and not try to keep it for financial gain. Bless you! I have tried this recipe, it was more like a cake batter consistency…is that right? Nevertheless, they taste really good, texture is great!
posted: October 19th, 2010 at 3:43 pmI can’t thank you enough for publishing this recipe! I’m a Southerner who has been on a quest for a couple of years to find a suitable GF replacement for my beloved traditional wheat flour biscuits. None of the prior attempts came close, but I just baked your GF Buttermilk Biscuits and they’re wonderful! Many thanks!
posted: November 11th, 2010 at 10:11 amI made the biscuits for dinner and followed the recipe to a “tee”. They tasted wonderful and were a great hit with my Creamed Chicken and Vegetables. The only comment or questions is that they didn’t brown. I left them in for another 5 minutes hoping they would, and the very bottoms did, a little. My oven is accurate, and I have a thermometer just to double check. If you have any hints, I’d love a suggestion. I’ll still use them, because they were so great!
posted: November 15th, 2010 at 9:45 pmI’m so glad to hear that this recipe has worked out well for so many of you! Thanks for stopping by to let me know.
Ron Rhode – I’ve experienced the non-browning thing sometimes, too, but other times they brown nicely. I don’t know if it’s different brands of butter or flour or what’s causing the inconsistency.
Most gluten free flours don’t brown too much, so what I do with the biscuits sometimes is brush a bit of melted butter on top with a pastry brush before I bake them to get additional browning. This does the trick!
posted: November 18th, 2010 at 11:05 amJust made these this morning…
posted: December 28th, 2010 at 7:41 pmMY GOODNESS, they are phenomenal!!!
I just discovered my gluten allergy about a month ago, and since then I have really been craving my old favorites. My mom is from the south and her biscuits were amazing.
These were so great, I hardly noticed the difference.
Any suggestions for this recipe on what I could substitute for the cornstarch which is another one of my food allergies.
posted: January 4th, 2011 at 3:05 pmLu – You could try arrowroot starch, tapioca starch, or potato starch. While they’re not all exactly the same, they do have properties similar to cornstarch, and I’ve used them as substitutions for one another from time to time.
posted: January 10th, 2011 at 9:07 pmHi- loved the recipe! Since trying to move the whole fam to gluten free eating, I’ve been trying to bake a bit more. I was late starting dinner tonight, but knew I wanted some biscuits to go with the roast, so I googled gluten free and found your great recipe. Since I was in a hurry, I threw everything together and made a few alterations and the bsicuits were still amazing.
posted: February 23rd, 2011 at 11:02 pmI didn’t have enough brown rice flour, so I used 1/4 cup of white, and I only mixed in 3/4 c cornstarch. Also, substituted a combination of the last of my almond milk and the rest rice milk and a tsp apple cider vinegar, and used 1 whole egg. Mixed it all up, added a tad more flour, then a quick fix for a soft dough is sprinkle a heavy coating of flour, any kind, on the cookie sheet, place dough on the flour, sprinkle a little more on top, flatten with hands to desired thickness, then cut in squares with plastic knife,and spread squares out evenly across the sheet. No mess, and really quick. Again great recipe, thanks so much!
Hello – I’m always on the lookout for GF recipes for my brother. He is a biscuits and gravy fan and has had to do w/o biscuits since being diagnosed with Celiac Disease. I came across your recipe and knew I had to give it a try. I made them this morning for myself and I must say they were very good. If a typically non-GF eater like me thinks they were amazing, my brother is going to be blown away! I froze most of the batch and can’t wait to bake them for him! Thanks for a great recipe.
posted: February 25th, 2011 at 11:29 amAKA scones. My boyfriend has been really missing being able to have scones since we went gluten free. I’m going to make these for him in a couple of days. He’ll be over the moon.
posted: March 12th, 2011 at 6:39 amMy friend made these as a drop biscuit topping ror a shepherd’s pie type thing, it turned out fantastic. And she left out the xanthan gum because she didn’t have any. She might have used a whole egg instead of two egg whites also. Thanks for a great simple recipe!
posted: April 8th, 2011 at 6:34 pmI made these for biscuits and gravy and they turned out wonderful. I always have had trouble getting a biscuit recipe to work so I put them in muffin tins. It totally worked well. I also added garlic, italian seasoning, and cheese so we could have left over biscuits for dinner. These were amazing and fluffy. Thank You!!!!
posted: June 5th, 2011 at 1:08 pmI loved these tasty & lovely risen gf biscuits!
They were a huge hit with me, my husband & my friends!
MMMMMMM,….You have a cool foodblog!
Many greetings from a gf foodie from Brussels, Belgium!
posted: June 11th, 2011 at 7:49 amI just tried GF flour for the first time. I used your recipe and a GF flour blend I ordered. I used coconut palm shortening and omitted the egg whites. Then looked so much like a regular biscuit, but they were tough and doughy.
Next I made some and used Smart Balance stick margarine. They were not near as doughy.
What does the egg whites do for them? I am new at this GF stuff.
posted: June 16th, 2011 at 12:56 pmCharlotte – There are a couple of reasons why your biscuits may have turned out doughy. The GF flour blend that you purchased may already have ingredients like xanthan gum in it, and if you added the xanthan gum separately as I call for in my recipe, then that would almost certainly make for a tougher, gummier result. And the blend that you used probably has a different combination of flours, which would affect the texture, as well.
Using the coconut palm shortening and Smart Balance vs the butter that I call for in the recipe probably affected the result, as well. You may have to experiment with the amounts that you use to get a lighter texture.
The egg whites act as a binder, for the most part, though they provide a little lift, too. Since you omitted them, this may also explain the doughier texture of your biscuits.
posted: June 16th, 2011 at 1:31 pmOMG!!! These bisquits are the best I’ve ever made, which includes gluten. Mine get pretty brown on the bottom but the batter is so moist they remain soft, even on the bottom. They are just wonderful. Thank you so much for sharing this recipe. You are an angel.
posted: August 2nd, 2011 at 12:20 pmThe best thing to do is to follow the recipe exactly. After you master the established one then experiment with substitutions. I like this recipe. It does work as written. Coconut oil is a lot of fun to work with from simple sautes to more complex pastries.
posted: September 13th, 2011 at 10:06 pmI am an Executive Chef and have been making gluten free fry batters, breads and sauces for about 8 years. Breads and dough recipes must be exact and measure by LEVEL cups and teaspoons. Biggest failure in baking is when cooks alter amounts, and baking gluten free the amounts have to be even more precise. Every gluten free recipe site I have been reading is followed by comments of people who have substituted ingredients and then said it was not so good. Learn and then expand on what works. This was perhaps the hardest rule for me to understand as an apprentice.
Thank you for sharing this great recipe and preparation.
This is my first attempt at baking GF and I followed the exact recipe. I dropped them into my muffin top pan cooked 5 min longer so this made 6 breakfast size bisquits. they cut well with a serated knife. Now hubby can have his egg,bacon sandwich . Thank you for making my first attempt successful
posted: September 25th, 2011 at 12:51 pmHmmm, I don’t understand. My biscuits fell totally flat and looked like cow patties. No rise whatsoever. There was also no way that I could make these using a cutter – I tried and the dough was just too sticky. It was totally bizarre.
posted: October 2nd, 2011 at 2:44 pmThank you Thank you Thank you …
posted: October 3rd, 2011 at 12:47 amI just spent months perfecting my GF corn bread and was ready to move on to the biscuit. I stumbled upon your recipe and now I am done … there is no reason to mess with this recipe at all. Best biscuits ever!!!
Kristina – Did you use the same types of flour that are in the recipe? I’ve found that substitutions don’t work as well for this recipe as they do in some of my other gluten free recipes, so maybe that’s what was going on? It is a sticky dough, though, but it shouldn’t be so sticky that you can’t handle it.
posted: October 3rd, 2011 at 9:31 pmI made these today with rice milk and 1 tbsp of lemon juice instead of buttermilk and they came out perfectly. However, too runny to use a biscuit cutter, they made wonderful drop biscuits! Thank you so much for sharing this with a girl who has been craving light and fluffy biscuits!
posted: October 17th, 2011 at 1:22 amI find it easier to melt the butter and mix it in at the end. The texture is smoother. Even with cutting in the butter my dough was too moist for a biscuit cutter so I just make these as drop biscuits.
posted: October 23rd, 2011 at 1:37 pmThese are nice and light. Comments about following the recipe are noted, though I was out of corn starch so used half tapioca and half potato starches, and one whole egg. Made scone sized drops. Yum. Thank you for this. We are NCGI but I am unable to handle contaminants so follow pretty much a celiac diet. One daughter is lactose intolerant as well. Yeesh.
posted: November 12th, 2011 at 11:10 amTHIS IS BY FAR THE BEST GLUTEN FREE RECIPE I’VE TRIED SO FAR. THANKS.
posted: November 27th, 2011 at 5:35 pmWill this work with soy flour?
posted: December 12th, 2011 at 3:13 pmDianna – I have never used soy flour and am unfamiliar with its properties, so I’m (unfortunately) not sure whether it would work with this recipe.
posted: December 12th, 2011 at 3:22 pmWow, these are fantastic. Thanks so much!
posted: December 28th, 2011 at 9:06 pmThese are phenomenal! I made several substitutions based on what I had on-hand and also to make them lactose-free.
I used almond flour instead of rice flour, 1/2 tsp table salt, shortening instead of butter, 1 cup of lactaid milk with 1 1/4 tsp of white vinegar (let it sit for 10 minutes before mixing with egg)and 1 whole egg instead of 2 whites.
Even with all those substitutions they turned sooo good! I rolled the very sticky dough in flour, cut it into 8 large pieces and manually rolled them into biscuit shapes. The dough was very soft and fragile so it had to be handled gently. They rose beautifully and were ready in 18 minutes.
We spread a little raw honey on them while warm and it was almost impossible not to eat them all in one sitting!
As soon as my teff flour comes in tomorrow I will try it with that instead of almond. I’ll let you know how that goes!
posted: January 8th, 2012 at 7:25 pmWell I tried the same substitutions as above except using teff flour instead of almond meal.
I could tell right away that the consistency of the dough was a tad stiffer. I still needed a good amount of flour to cut and form the biscuits but it was still thicker than my original recipe yesterday.
I cut into smaller buscuits this time, making 12 biscuits so they were smaller and didn’t rise as big. But once done they were still light and fluffy inside. Husband was surprised, he said they were fluffier than he expected by looking at them (the teff makes them a lot darker so the rise is less visually obvious). It only took 15 minutes and they were done.
The texture is slightly grainy. Only slightly so though. For me the nutrition of the teff is worth it. And honey covers a multitude of irregularities ;). I noticed the difference but it was not off-putting. I would use these as basic daily biscuits and make the original recipe for special occasions.
Hope this isn’t too much highjacking. Comments of substitutions that work always help me. And there’s not a lot out there with teff. Hope this is helpful.
posted: January 9th, 2012 at 2:59 pmThey turned out great. USed white rice flour, rice milk with lemon juice and used muffin pans. Set temp at 450 for 15 min.
posted: January 13th, 2012 at 11:18 amoh my word, these were so great! WAY better than the bicuits that I have made with Bisquick’s GF mix. My family went to Red Lobster tonight for dinner with some friends, so I called in advance to see if it would be a problem to bring my own biscuits in instead of eating theirs. They said no problem (of course!) so I used this recipe, but added about a cup of shredded cheddar and about 2 tsp of garlic powder to the dry ingredients. They looked almost exactly like the Cheddar Bay biscuits that they serve there! Even the servers were impressed! Thank you so much for this recipe, my search for the perfect GF biscuit is over!
posted: January 28th, 2012 at 9:38 pmTried the biscuits. I only had white rice flour. I was very pleased with how they turned out…Thanks for the great recipe..
posted: February 8th, 2012 at 7:22 pmIs there anything I could substitute for brown rice flour? My daughter has celiac disease and FPIES (severe reaction to dairy and rice proteins). Any suggestions would be greatly appreciated!
posted: February 16th, 2012 at 7:01 pmI made these with 1 egg white and a flax slurry (1 T flax with 3 T warm water), with rice milk with 1 T apple cider vinegar, 1 T brown rice syrup, and 2T extra white rice flour-they were fanastic! Another trick was to drop the bisquits on the pan, then place the round bisquit cutter over the dough and pat with a wet hand to get that perfect bisquit shape! Next time I will try vegan w/ palm shortening and more flax slurry. I love that you don’t have to mix a million expensive flours-thanks!
posted: February 19th, 2012 at 10:09 pmBar none, the best. My fiance has been gluten free for 10+ yrs and remembers the days of horrible wheat free food. So he has sampled everything!!! I made these for him and he almost cried, said “I can’t even tell these are gluten free!” amazing.
posted: February 21st, 2012 at 8:49 pmKristen, YOU ROCK MY GF BISCUIT WORLD! Which means you rock my BISCUIT World. I can’t believe the fabutabulousness of this recipe. I didn’t have cs so I used Tapioca Flour/Starch. That substitute worked great…so I can only imagine how incredible your original was. I hate to admit it, but I didn’t trust it…and only made 1/2 a recipe. Drats! I only have half a measure of biscuit goodness. Really, thank you! I can see by the 54 other positive, thankful posts, you really don’t need another. But I just couldn’t pass up this opportunity to give you a hug. A BIG LITE FLUFFY BISCUIT BEAR HUG!
It is true, GF peeps YOU CAN’T BELIEVE THIS ISN’T…the real deal. But for goodness sakes, MAKE THE WHOLE RECIPE. Don’t halve it like me!
Thanks Kristen…Muuuwaw! Muwaw!
posted: March 10th, 2012 at 3:37 amI need the edit button…
“AN” hug should have been “A”
“Have” it should have been “Half”
I was Bestumped but the Biscuit Nirvana. Try it you all…you will be too!
posted: March 10th, 2012 at 3:40 amHi Kristen
posted: March 20th, 2012 at 2:05 pmI just google to found your recipe and before I read all the comments bellow I start to prepare this now waiting to be bake and make time to review all the 55 comments you got
already well the Universe is saying this will be great recipe and I believe it, is thanks for sharing most like I will be adding or changing some if troublesome with me digestion issues but for sure this recipe will be the lead on anything else to be bake.
thanks again
If I was going to use a milk sub, what would be your preferred one to try: almond, soy, or rice?
posted: March 20th, 2012 at 2:06 pmCandice, check out my recommendation for rice milk upthread (comment #3). A few others have tried rice milk with success, though it sounds like you may have to use a lesser amount of the rice milk if you want to be able to cut the biscuits with a cutter, as opposed to making drop biscuits.
posted: March 20th, 2012 at 2:40 pmcould you add cranberries and almonds to the mix for something a little different??
posted: April 3rd, 2012 at 5:43 amBiscuits have been an important part of my morning for many, many years.
However, lately I’ve been getting requests for gluten free biscuits. I won’t serve something if I’m not happy with it, so I’d been looking for a gf biscuit recipe that I wouldn’t be embarrassed to serve. These definitely hit the mark!
My wife and I really enjoyed these as drop biscuits with a gf sausage gravy. White rice flour makes a very good gravy thickener, btw.
Even though we don’t have gluten issues, we liked these biscuits. I guess what I’m trying to say is, they aren’t “good biscuits for gluten free”, they’re GOOD biscuits.
Thanks again,
posted: April 7th, 2012 at 10:58 amMike
Just made these for some egg and bacon brunch cups — they were amazing! I didn’t have buttermilk so I used 1 cup of sour cream instead. I also used 1 whole egg instead of the 2 egg whites. The dough held up perfectly and was really easy to shape. They were still fluffy and delicious.
My roommates were really impressed! Awesome biscuits!
posted: April 7th, 2012 at 3:38 pmExcellent recipe! I added a tad more butter and wondered if one could get away with slightly less baking powder? Really tasted like a country style flour-based biscuit. Thank you!
posted: June 21st, 2012 at 7:26 pmJust wrote up a blog post about these killer biscuits and linked to your post & blog. I would never guess they were gluten free if I hadn’t made them myself! Soooooo good and taste/look exactly like my regular biscuits! EVERYONE TRY THESE!
posted: July 22nd, 2012 at 10:26 pmThese were amazing
I was very impressed. I used potato starch instead of the corn starch and white rice flour instead of brown rice flour. I had trouble incorporating the egg whites without over-mixing, so I ended up dumping the dough out on a lightly floured surface and kneading it a few times. Then I pressed it out and used a pizza cutter and a spatula to transfer. So light and fluffy!
posted: August 29th, 2012 at 9:36 pmsubstitutions i made: 1/2c fine white rice flour/ 1/2c brown rice flour, (due to dairy free) 2T of shortening and 2T earth balance butter substitute, and i did the suggested rice milk/vinegar (and used less so that i could cut them). mine tasted great and browned great, but they were flat as a board
posted: September 2nd, 2012 at 3:36 pmwas it the butter substitute?!
I just made your biscuits with sweet sorghum flour instead of rice flour, and they are just great. The sorghum flour is a bit more bitter than the rice flour, but they still came out better than most GF recipes I have tried. Due to the arsenic in rice question we are off rice flour completely so I am looking for recipes that can be rice free as well as gluten free. My GF, middle school son just came up and gave me a big hug (a rarity in it’s self) and said “thank you, mom, these are great.” Thanks so much for working out the recipe.
posted: October 4th, 2012 at 4:37 pmAfter trying about 10 other biscuit recipes, I had to make a comment here: THESE ARE AMAZING! They taste so much like real biscuits that my gluten-loving husband could not distinguish a difference. My only concern is that they fall apart easily. Though this is perfect for biscuits and gravy, it isn’t so perfect for egg sandwiches. Do you have any suggestions for keeping them from falling apart? I make them exactly, except I sometimes have to cut the buttermilk a bit or they get too doughy. I also do not roll; I just make drop biscuits. I will say that we were so excited about these biscuits that even with the crumbling, I made open-faced biscuit sandwiches with eggs last week for dinner. Yum! Just a note: These also work with powdered buttermilk. I have made them both ways.
posted: November 4th, 2012 at 11:00 amThanks for the recipe. There are only two of us, so we need to same bisquits for later. Suggestions? Cook all of them and reheat, or freeze dough and cook later, or?
posted: November 22nd, 2012 at 11:09 amAlso, the bisquits rise somewhat until about 3-4 minutes before they’re brown, and then they drop. Any thoughts?
posted: December 1st, 2012 at 10:49 amWe tried these this morning, using oat flour, tapioca, xantham, & milk with cider vinegar. They were great, I was really impressed. I am new to GF cooking & have been disappointed in most bread items I’ve tried. For the next batch we will try more oat flour, only 1 egg white, reduce the salt & adjust the baking soda/powder ratio for the ingredients we are using.
posted: February 10th, 2013 at 9:05 pmI just wanted to say thanks for the recipe, as I have been using it for some time now, and it always works out great! I use equal amounts of Earth Balance butter substitute, as well as 30 cal almond milk, and I use white rice flour instead of brown rice. The biscuits turn out very nice, fluffy and tasty. They work great with sausage gravy.
posted: March 3rd, 2013 at 9:27 pmMade these tonight and was so surprised at how light they are! The flavor is wonderful. Thanks for sharing such a great recipe!
posted: April 2nd, 2013 at 9:52 pmNot sure if my message went though. I do not have a website. Also,I do not use butter. I use Gluten-free, lactose free margarine and milk. Gluten free baking powder, gluten free baking soda. Will this recipe work with all this? I am working on totally gluten free, lactose free due to a chronic stomach conditi
posted: May 2nd, 2013 at 1:07 pmThese sound great!! Can’t wait to try these. Tried another recipe last night that used a ton of ingredients and took a long time and ended up with rubbery lil hockey pucks!!
posted: June 8th, 2013 at 10:32 amSooo delicious! Thank you!!!
posted: October 19th, 2013 at 1:19 amWe were so impressed by these biscuits! I used Robin Hood Nutri Flour Blend (gluten-free mix), added in a tbsp. of sugar, and created drop biscuits. I also reduced the baking powder and they turned out great! Cannot wait to make savory biscuits next time.
posted: April 16th, 2014 at 12:41 pm