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.
I used the Gluten Free Flour Mix I have shared on the blog as the base for this recipe.
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.
Roll the dough out to about a 1/2 inch thick.
Then fold the dough in thirds lengthwise.
And then into thirds going crosswise.
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.
Put 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.
They are then ready to be spread with a little butter and jam for some extra goodness.
Recipe adapted from King Arthur Flour
For other Gluten Free Recipes try these:
Gluten Free Chocolate Chip Cookies
Gluten Free Biscuits
Ingredients
- 3 1/2 C gluten free flour mix
- 1/4 C sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 C cold butter cut into pieces
- 4 eggs
- 2/3 C cold buttermilk or almond milk
Instructions
- Mix together gluten free flour mix, sugar, baking powder and salt.
- Add in butter and mix together until crumbly and pea sized.
- Add in eggs and milk. Mix until a cohesive dough forms(will be slightly sticky)
- Cover counter with additional gluten free flour to make rolling easier.
- Roll out dough to 1/2 inch thick.
- Fold dough into thirds lengthwise.
- Fold dough into thirds crosswise.
- Roll out to 1/2 inch thick and repeat process two additional times.
- Cut out biscuits and placed on a greased cookie sheet.
- Put biscuits into freezer for 20 minutes to allow butter to solidify and create flaky biscuits)
- Bake in 400 degree oven for 15-20 minutes or until golden brown.
- Brush with melted butter after baked for extra goodness if desired.
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Gloria @ Simply Gloria
April 22, 2013 at 9:10 amYour pics are so classy and elegant, Leigh Anne…just like you! This biscuits are amazing how you did them gluten free. (=
Leigh Anne
April 24, 2013 at 6:41 amThanks for your sweet comment Gloria!
sue
October 22, 2013 at 10:35 pmThanks for this recipe – I’m just munching one now! I have been looking for a GF rolled biscuit recipe for ages – yay! Now I can get my cookie cutters out!
Leigh Anne
October 22, 2013 at 10:36 pmSo glad you liked them!
Dorothy
July 26, 2014 at 7:01 pmWould gluten free multi purpose flour work
[email protected]
April 22, 2013 at 5:54 pmI have several gluten free friends – can’t wait to share this!!!
Kami Shaw
April 22, 2013 at 9:03 pmThanks 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.
Leigh Anne
April 22, 2013 at 9:11 pmYes, 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.
Sam Armstrong
September 21, 2015 at 12:18 pmI have just made these tonight to go with a savoury dish (beef in red wine), I myself am a coeliac (we are in the UK) my husband and daughter are strict dairy free, I use a baking block which is made up of palm and vegetable oils, it worked amazingly well, biscuits came very light (I used almond milk too).
I will be using your recipe again and again!
Leigh Anne
September 21, 2015 at 12:27 pmI am so glad you enjoyed them!! Thanks for letting me know.
Amber
April 25, 2013 at 6:14 pmLooks yummy! Thanks for sharing at the Give Me The Goods Link Party!
[email protected]
April 27, 2013 at 6:51 pmOh 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! 🙂
Hedy Loeppky
April 30, 2013 at 11:03 amThese biscuits are very light and flaky
Leigh Anne
April 30, 2013 at 11:06 amSo glad they worked well for yoU!They are good , even if you aren’t gluten free.
Hedy Loeppky
April 30, 2013 at 11:05 amEven though I’m not gluten free I really liked them. Very much enjoyed by our Mother and daughter breakfast club:))
Bailey
May 28, 2013 at 1:19 pmLeigh 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!
Leigh Anne
May 28, 2013 at 1:36 pmHope you enjoy the mix as much as we do. Glad you found me!!
MelissaJane
June 15, 2013 at 8:29 amI 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.
Leah
June 21, 2013 at 5:44 amGreat 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
July 10, 2013 at 5:36 pmThis recipe looks wonderful! Would regular milk work instead of buttermilk or almond?
Leigh Anne
July 10, 2013 at 7:14 pmI am sure it would be fine. I often use almond milk in cooking and baking for my dairy free daughter and it works fine.
Sam
July 11, 2013 at 2:21 pmThanks 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!
Rhiannon
July 24, 2013 at 7:37 amI 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.
Leigh Anne
July 24, 2013 at 8:35 amThe post actually says that spelt is wheat free NOT gluten free.
Stacey
October 7, 2013 at 4:20 pmThanks 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!
Leigh Anne
October 7, 2013 at 4:38 pmI am so glad the mix works well for you – I will definitely check out the bread. Thanks for the link!
Stacey B
November 3, 2013 at 9:09 amUntil 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. 🙂
Leigh Anne
November 3, 2013 at 9:10 amStacey -so glad I could help!!
Amy
November 24, 2013 at 1:11 pmJust 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!
Jen B
December 25, 2013 at 10:50 amMade 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!
Cheryl
December 31, 2013 at 11:20 amI 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!
Leigh Anne
December 31, 2013 at 3:16 pmSo glad you loved the recipe! Thanks for letting me know.
Xenia
January 16, 2014 at 4:08 pmThank 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 🙂
Shay
January 16, 2014 at 10:09 pmI 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??
Leigh Anne
January 16, 2014 at 10:26 pmAbsolutely.
Hannah Cooper
February 11, 2014 at 6:56 pmHi Leigh Anne! I just made these delicious biscuits and blogged about them on my gluten-free website! Please check it out! Thank you so much for posting this recipe!
http://hannahsglutenfreeadventure.tumblr.com/post/76387139033/day-11-flaky-biscuits
Leigh Anne
February 13, 2014 at 7:45 amSo glad you loved the biscuits!!
Kathleen
March 1, 2014 at 8:33 pmThis 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!!!!
Leigh Anne
March 2, 2014 at 3:36 pmOOH – love biscuits and gravy!!
Trixy
March 2, 2014 at 4:54 pmHi, 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.
Leigh Anne
March 2, 2014 at 4:57 pmEggs 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.
Jen Hasseld
March 13, 2014 at 6:41 amHello 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!
Katherine
March 13, 2014 at 7:25 pmsince 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.
Gabrielle
June 30, 2014 at 3:03 pmCould i replace the butter with coconut oil
Leigh Anne
July 2, 2014 at 8:59 amI haven’t done any replacing of butter with coconut oil so not sure how it would work but it is definitely worth trying.
Meghan
July 30, 2014 at 10:35 amWe 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.
Leigh Anne
July 30, 2014 at 1:02 pmSo glad you enjoyed them.
Leigh Anne
July 30, 2014 at 1:02 pmI have only made the recipe as is. I am sure you could make a biscuit using the gluten free mix but not sure it would be The Best Gluten Free Biscuit!
Libby
September 6, 2014 at 6:00 pmThese 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 🙂
Leigh Anne
September 6, 2014 at 7:26 pmI love to hear that! I know how wonderful it is to find a delicious recipe, you love, when you are GF!
Nikko
October 28, 2014 at 10:26 pmThis 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?
Leigh Anne
October 29, 2014 at 7:27 amNikko, Sorry but I don’t know what the carb count is.
Amy
November 19, 2014 at 6:17 pmI 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.
Leigh Anne
November 19, 2014 at 6:24 pmAlthough 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.
laurie
January 21, 2015 at 5:28 pmLooking forward to trying these! I wonder if I could make up a batch and freeze them longer than 20 min. Just pull them out when I want to make a few.
Gail McGregor-Mason
June 12, 2015 at 5:48 amHi any tips for gluten free bread?
Which makes/brands have you found succesful?
Leigh Anne
July 1, 2015 at 5:36 amGail, I haven’t made a successful gluten free bread yet -still working on it.
Laura
August 17, 2015 at 11:20 amCan I leave them in the freezer longer than 20 minutes to bake them in a few days?
Leigh Anne
August 21, 2015 at 2:39 pmYou bet – just put them in a air tight container or bag
Becca Reitz
February 17, 2016 at 4:11 amAlthough you show a picture of the type of flours used in your gluten-free flour mix, I didn’t see The actual recipe that states the amounts needed of each ingredient.
Where do I find that info? The biscuits look very yummy!!
Leigh Anne
February 17, 2016 at 7:35 amBecca, if you click on the words Gluten Free Flour Mix it is a clickable link and will take you to the recipe.
Donna
March 12, 2016 at 9:28 amI love this recipe! The dough was perfect and very easy to work with. The cooking time was exactly right. They taste amazing. Thank you! (I was out of tapioca flour so I subbed potato starch in the flour mix.)
Leigh Anne
March 12, 2016 at 9:45 amDonna, SO glad they were a success for you!
Sarah
June 6, 2016 at 12:29 pmI used Bobs Red Mill 1 to 1 baking mix, and cashew milk. They were delicious. I did not fold and roll. I scooped and lightly formed into a biscuit shape and baked. quick and easy and they were to the best gluten free biscuit I have made! Making them again now with buttermilk!
Leigh Anne
June 6, 2016 at 1:06 pmSo glad you loved them. The Bobs Red Mill 1 to 1 is one of my favorite store bought GF mixes!
Gemma Underwood
February 5, 2017 at 6:51 amHi,
I’m completely new to all this way of cooking and still learning. Can I substitute the almond milk for coconut, rice or oats milk. As there is nut allergies in the family as well as gf, before I try this recipe.
Thanks Gemma (uk)
Leigh Anne
February 5, 2017 at 8:34 amSure, you can try substituting whatever you like, it may change the flavor somewhat though. I have only made the recipe as written.
Linda
April 19, 2017 at 3:44 pmHi Leigh Anne. How were you able to use 1 cup of butter if your daughter is eating dairy free, too?
Leigh Anne
April 19, 2017 at 3:46 pmLinda, She is able to eat butter, Butter is mainly fat and only a small percentage of milk protein, only about 1 percent so many people with dairy sensitivities can still eat butter.
carol
October 10, 2017 at 7:16 amThese rise nice and look gorgeous when they come out of the oven but they are way too
metallic tasting/baking powdery for me. Too much B.Powder maybe? 2.5tsps is a lot. But then less they wouldn’t rise as much. Maybe way less salt, like 1/4tsp and a couple tsps of sugar? I didn’t let them chill first, I just rolled, shaped and baked them. Any advise Leigh Anne?
Leigh Anne
October 10, 2017 at 1:25 pmCarol, I don’t find them too metallic tasting so have never changed the proportions. Feel free to play around with the recipe! Thanks
Megan
November 26, 2017 at 1:02 pmDid you change the flour in this recipe? This is/was my favorite gluten free biscuit recipe but it looks different.
Leigh Anne
November 26, 2017 at 2:34 pmNo, didn’t change it. It could just be the lighting
Megan
November 26, 2017 at 3:22 pmEvery time I’ve made these biscuits before, which is quite often, it called for rice flour. I’ve never used a flour blend to make them before. Unfortunately we won’t be able to make them again due to a corn allergy in our house. Thank you for getting back to me so fast.