Best Gluten Free Biscuits

Yesterday I decided to make some homemade biscuits cause I was thinking about biscuits and gravy I had last Sunday at church.  I wanted to make some homemade biscuits that were GF. My usual routine is to look at maybe 1o recipes all over the Internet for regular recipe I like check Martha, Cooks Country all over. I see what they all do that is similar what they do different and from there I develop my own.  I dont bother searching GF cause I do not like to blend my own flours so I just search regular recipes or use family ones and wing it.

Since I need to make GF biscuits I put a mish mosh of things together and they turned out great.  The only thing I would change is cut the biscuit from a thicker block of  dough,  I like them really tall but otherwise my family enjoyed them and I made mini ones with sausage patties and froze for my morning rush meal for the kiddos! 

Recipe GF Buttermilk Biscuits:

1 Cup =2 TBL Gluten Free Bisquick mix

3 Cups Bobs Red Mill All purpose GF baking flour

3 teaspoons baking powder

1 tsp Xanthan gum

1/4 teaspoon Salt

1 Tablespoon NuNaturals More Fiber Stevia *

1 stick + 6 Tablespoon cold butter cut into little chunks

1 1/2 Cups + 2 Tablespoons of Buttermilk (if looks too dry add just a Tbl.+ more .should not be wet dough)

*if you like a sweeter biscuit add a little more of just plain stevia (sugar substitute)


1. Mix dry ingredients together in bowl

2. Take 1/2 dry mix and 1/2 butter chunks and pulse in food processor until just coarse crumbs ( maybe 10 pulses), put into a large mixing bowl, do the same with the rest of dry mix and butter (I did this way cause my processor is not that extra large)

3. Take the buttermilk and pour into flour crumb mix, use your hands and get in there and mix to just combined nice.

4. On floured surface knead the mix get it to come together, pat into a rectangular shape, lightly flour under so not to stick to surface.

5. Make the thickness of the rectangle about 1  1/2 in + (they don’t rise too much so make it as thick as you like cause you dont want a dry center from being too thin)

6. Using a cutter dipped into flour press out circles (do not twist the cutter, I read this interfears with rising).

7. Place on silpat or parchment  (Second batch I brushed the top with a little egg and buttermilk – looked nice when done)

8. Bake 400 for 12- 18 minutes (just watch cause you just want them to be golden not to brown or they will be dry.) Time depends on size of biscuit you make.




Funny thing is my teen kiddo when she saw them after she got home from school, whined did you make these GF? I said oh no these are regular flour, and winked at my little kiddo who is GF. My teen kiddo then grabbed one slathered it with butter and went in her room. No peep, so they passed the test. LOL !

Plus they were awesome with gravy on them at dinner :)



MommaSays: There is nothing better than baking from scratch, it makes me feel like I am in touch with my inner Momma of generations past.


Best gluten free biscuits

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