Gluten Free Biscuits

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gluten free biscuits

My daughter, Cali, was home  a few weeks ago.  She is student teaching at a high school and it was their Spring Break. Home is always a little bit more fun and loud when Cali is around!!

For the last two years Cali has eaten gluten free, dairy free and red meat free due to allergies and digestive issues.  It is always a bit more of a challenge to cook when Cali is home.  I just have to think more.  While she was home we had fun exploring and checking out some gluten free bakeries.  I will post about some of the yummy things we found later in the week.

Because I did a lot of gluten free cooking while she was home I decided to dedicate this week to gluten free recipes!

You may not currently know anyone or have anyone in your family that is gluten free or suffering from celiac disease.  But I can pretty much guarantee that if you don’t know someone now, you will.

Nearly two million Americans suffer from celiac disease and there are many others that are gluten intolerant.  Others are choosing not to eat gluten free for better health.

Gluten is a protein complex found in wheat and several other grains.   My daughter Cali is actually not gluten intolerant.  The problem for her is she is allergic to wheat.  But when you cut out gluten you also cut out wheat.  There are a few things that don’t have wheat in them but do have gluten in it such as spelt that she can eat.  We discovered last week that Killer Dave’s  makes a wonderful Spelt bread!

We have become real label readers since Cali’s problems began.  Gluten is hidden in a lot of things, not just things with wheat in them.  One common item is soy sauce.  Yes, soy sauce has wheat in it!

So even if you don’t currently have  someone with celiac disease or gluten intolerance in your life right now you might want to pin this recipe and others I am sharing this week because you never know when you might!  Or when you might be asked to take dinner to a family or friend that has gluten issues.  Don’t let that stress you out.  Be prepared!!   Food allergies and sensitivities are becoming more and more common.

In trying to replicate family favorite foods for Cali I have found breads to be the biggest challenge.  While she was home we wanted to have biscuits one night.  For Jim and I, I had some frozen biscuits in the freezer but I wanted Cali to be able to enjoy one too.  So I set out on a quest to make a nice flaky biscuit for her.

I had experimented with several different recipes in the past and never found one that was quite right. With a little more experimenting last week we found a recipe that was pretty good.  It will never be the same as a big, fat, flaky, fluffy buttermilk biscuit made with white flour but we were able to make a biscuit that was flaky and flavorful.

Gluten Free Biscuits

I used the Gluten Free Flour Mix I have shared on the blog as the base for this recipe.

Gluten Free Biscuits

Because Cali is also dairy free I used almond milk in the recipe but otherwise I would use buttermilk.  Dough made with gluten free flours always has a bit of a different texture and can be a bit sticker.  Just add enough flour that it is manageable and not too sticky to work with.

Gluten Free Biscuits

Roll the dough out to about a 1/2 inch thick.

Gluten Free Biscuits

Then fold the dough in thirds lengthwise.

Gluten Free Biscuits

And then into thirds going crosswise.

Gluten Free Biscuits

Roll the dough back out to a 1/2 inch thick and repeat the folding procedure two more times, for a total of three.  This will help create the nice flaky layers in the biscuit.

Cut out your biscuits with a biscuit cutter or the rim of a glass.

Gluten Free BiscuitsPut the biscuits in the freezer for about 20 minutes to allow the butter to solidify and help create flaky biscuits. Bake in a 400 degree oven for 15-20 minutes or until golden brown.

Brush with melted butter for extra goodness.

Gluten Free Biscuits

They are then ready to be spread with a little butter and jam for some extra goodness.

Gluten Free Biscuits

Recipe adapted from King Arthur Flour

For other Gluten Free Recipes try these:

 Gluten Free Flour mix

Gluten-Free-Flour-Mix_0003-e1358476900458

Gluten Free Chocolate Chip Cookies

My-Favorite-Chocoalte-Chip-Cookie_0004-e1361228507867

Lemon Angel Pie

Lemon Angel Pie

Enjoy!

Leigh Anne

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You can also visit me on Facebook, Pinterest, Twitter or Instagram.

For a list of where I Link Up each week go here.

Gluten Free Biscuits
 
Ingredients
  • 3½ C gluten free flour mix
  • ¼ C sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 1 C cold butter, cut into pieces
  • 4 eggs
  • ⅔ C cold buttermilk or almond milk
Instructions
  1. Mix together gluten free flour mix, sugar, baking powder and salt.
  2. Add in butter and mix together until crumbly and pea sized.
  3. Add in eggs and milk. Mix until a cohesive dough forms(will be slightly sticky)
  4. Cover counter with additional gluten free flour to make rolling easier.
  5. Roll out dough to ½ inch thick.
  6. Fold dough into thirds lengthwise.
  7. Fold dough into thirds crosswise.
  8. Roll out to ½ inch thick and repeat process two additional times.
  9. Cut out biscuits and placed on a greased cookie sheet.
  10. Put biscuits into freezer for 20 minutes to allow butter to solidify and create flaky biscuits)
  11. Bake in 400 degree oven for 15-20 minutes or until golden brown.
  12. Brush with melted butter after baked for extra goodness if desired.
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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Comments

  1. Kami Shaw says

    Thanks for the great recipe. I am always looking for gluten free recipes for my little boy who has severe allergies. But you used butter and that is dairy product.

    • says

      Yes, my daughter can have butter but not milk, so I do use butter. I would just substitute it with whatever you normally substitute butter with. I bet shortening would even work just fine, especially the butter flavor shortening.

  2. says

    Oh yum. We do GF for my oldest son and this is perfection!! I so wish we had some GF bakeries around here…how fun would that be? Thanks so much for all the yummy recipes that we can all enjoy! Thank you for linking up, too!! So nice to party with you! :)

  3. Bailey says

    Leigh Anne, Thank you so much for posting gluten free recipes. i have intolerance to gluten and milk. I have been searching for an awesome gf flour mix and biscuits. Finally came across a pin on pintrest that brought me here! Can not wait to try these!! Thank you!

  4. MelissaJane says

    I am really impressed with these. They are probably the only GF baked item I’ve ever had that really does not advertise its lack of gluten. I’m looking forward to trying this GF flour formula in other things.

  5. Leah says

    Great recipe… A quick addition… You can have “buttermilk” for those who are dairy free (like my family) by adding 2 tsp of lemon juice or vinegar to the non-dairy milk and letting it curdle for a few minutes before adding it to the recipe. It makes a world of difference! Thanks for sharing this lovely recipe!

      • Sam says

        Thanks for the reply! I would rather use almond milk as that is what I prefer, but my husband is allergic and I happen to have regular milk on hand for him. I also use coconut milk a lot but not sure if that would make the biscuits taste too coconut-y. I might make half with milk and half coconut milk and see how different they turn out. Thanks again!

  6. says

    I am confused by what you said about spelt. Spelt is a form of wheat and is not gluten free AT ALL. They are very closely related. I can’t imagine that it’s okay to give spelt to your gluten free or wheat free child(ren). It will make them sick as well.

  7. Stacey says

    Thanks so much for your gf recipes. Your flour mix has saved me- it’s so much better than any store-bought mix. You need to try the bread on yammiesglutenfreedom.com. It’s by far the best bread I have found! Thanks for sharing so many great recipes!

  8. says

    Until I found your recipe for gluten free biscuits, I thought I would live the rest of my life devoid of buttery, flakey biscuity goodness. I’ve tried many recipes, but none of them ever came close to the real buttermilk biscuits I used to make before I found out I have Celiac. My foodie taste buds thank you, fellow Portlander. :)

  9. says

    Just wanted to say thanks so much for this recipe! It was the third I tried (the first 2 being a bust) and the third time was the charm! I am both gf & dairy free and my husband is from NC and loves his biscuits (& gravy) and thus is very discriminating about his biscuits. He is not gf so the fact that this was a hit is a true win!

  10. says

    Made these as part of Christmas brunch, and they are delicious! I made a half recipe, and cut into 8 smallish biscuits (I always make square biscuits….no wasted trim!). After freezing, I used a pastry brush to get the excess flour off the bottoms, brushed tops with cream, and they baked into light, flavorful biscuits. The layers weren’t as pronounced as in the best wheat flour biscuits, but they were certainly better than many wheat versions! Thank you so much for perfecting this recipe for us!

  11. Cheryl says

    I have a cold and was craving some gluten-free comfort food. I’ve tried different GF biscuit recipes before, but this one is incredible. I followed the directions to the letter (I am known to tinker too soon with varying degrees of success). These turned out exactly as shown. Even better, they were flaky and tasted wonderful.

    This recipe is definitely a keeper! Thanks!

  12. says

    Thank you so much for the recipe! I live at high altitude and until now I could not find a recipe that worked! I am very happy with the biscuits :)

  13. Shay says

    I recently found out my mum is gluten intollerant and I love to cook , Ive been looking for gluten free recipies so that she can stil enjoy the sweets and pasteries I make for the family, I was wondering if I were to use ordinary milk in this recipie would it stil work??

  14. Kathleen says

    This is now my FAVORITE gluten free biscuit recipe! They turned out absolutely beautiful! I covered them in gluten free sausage gravy and my family LOVED IT. THANK YOU!!!!

  15. Trixy says

    Hi, I am Vegan, Dairy free and now becoming Gluten Free. I am confused when people say recipies are dairy free and contain eggs. Can you advise how to make this without the eggs ? Can I use an egg replacer and get the same consistency? Thanks for sharing. They look so good I would love to be able to try them minus the eggs.

    • says

      Eggs are a animal by product and not a dairy product so if you are on a dairy free diet you may eat eggs. If you don’t eat animal products (vegan) you want to avoid eggs. Since the recipe is dairy free and not animal product free I always use eggs. I have not experimented with any kind of egg replacement.

  16. Jen Hasseld says

    Hello there! Thanks for this recipe. I made it last night and the kids raved. However, the biscuits didn’t’ turn out quite as big and fluffy as yours. I used coconut milk (with vinegar for “buttermilk”) and mixed it in a food processor instead of by hand. Do you think that might have been too much processing? I am definitely up for trying them again, but just wondered if anyone had had a similar experience as mine. Thanks again for GF biscuits at my table!

  17. Katherine says

    since I have been making nut cheese from cashews and acidophilus, I decided to stir some water in a couple of tablespoons of almond flour and throw in an acidophilus tablet …. let it sit till it smells like buttermilk and bam. I made buckwheat buttermilk pancakes. gonna try buttermilk biscuits now.

  18. Meghan says

    We made these last night and they turned out wonderfully! Much better than the GF biscuit recipe I was using before. The only thing I found was that they were a little sweet for my taste. I think next time I would use less sugar…I think using coconut flour adds a little extra sweetness anyway.

  19. Libby says

    These were the most delicious gf biscuits I have made in the three years of being gf! Even my glutenous hubby loves them! Thank you for an awesome yeast free recipe! So good :)

  20. Nikko says

    This looks very interesting. My wife is pre-diabetic so she has to watch he carbs. Would you happen to know how many carbs is in this recipe?

  21. Amy says

    I was excited to try these out for the holidays after reading the beginning of your blog and how you made this gluten free and dairy free. However, I noticed you used butter which isn’t dairy free. Was there a different “butter” you were referring to for the recipe? Anything that you recommend to substitute it? A cup of butter is an awful lot. Thanks.

    • says

      Although dairy free my daughter can eat butter so I use butter. I would just use whatever you usually use as a butter substitute. May people that are dairy free can tolerate butter because it has such a small amount of milk protein (about 1%) in it. It is mainly fat.

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