The perfect Southern Style Gluten Free biscuit recipe.
In the South biscuits are a part of daily life. Hubby’s Grannie hand makes biscuits every day. She has made them for so long she doesn’t even measure the ingredients anymore. She uses crisco, milk, and all purpose gluten-filled flour. She doesn’t roll out the dough, she just forms them in her hands. They are a thing of beauty.
Now that we live a Gluten Free lifestyle sadly the twins and I have to pass on Grannie’s biscuits. At big family gatherings I try to make biscuits or rolls so that we have a safe bread option.
These biscuits are so simple to make and you can assemble and cook them in less than 30 minutes. You don’t need any fancy ingredients or kitchen gadgets either.
One of my secrets to make biscuits is to grate the butter. Yes, I said grate the butter. The traditional method would be to cut up your butter and use a pastry cutter to combine the butter with the flour. I find that grating the butter makes it easy to combine with your hands and gets smoother faster. When making biscuits you can overwork the dough.
When is comes to shaping the biscuits you can use a cookie cutter, mason jar lid or my favorite – a wine glass! I just put the wine glass top in some GF flour then make my circles. They dough slides right out.
Ingredients
- 2 cups GF flour blend
- 1 tsp salt
- 1 tsp sugar
- 1 tsp baking powder
- 6 tbsp butter, cold
- 3/4 cup milk
Instructions
- Heat oven to 425 degrees
- In a large bowl shift together the flour, salt, sugar and baking powder.
- Using a cheese grater, grate the butter into the flour mixture.
- Combine with you hands until course.
- Pour in milk and combine until dough forms. It will be sticky.
- Roll dough out on lightly floured surface. Around 1/2 inch thick.
- Cut out circles and place on parchment lined baking sheet
- Bake for 13-15 minutes
Notes
Makes 7-8 biscuits
These Gluten Free biscuits can be enjoyed right way or reheated a day or two later.
If I make these for breakfast I cut the biscuits in half and fill them with eggs, cheese and bacon. Not much beats a bacon, egg and cheese biscuit in my opinion. You could also go the route of biscuits and gravy if you have some gravy you can whip up. In the South good gravy is filled with sausage.
These are also great for the day after thanksgiving, assuming you have any biscuits left, for ham biscuits using leftover sliced ham.
When it comes to Gluten Free flour blends I normally reach for GFJules or Bloomfield Farms. Both already have xanthum gum in them so if you are using a GF flour blend without xanthum gum you will need to add some to the recipe.
I really hope you love these biscuits as much as we do!
Enjoy!
Hi Pam! A couple questions regarding the GF biscuits which, by the way, look awesome… do you use whole milk? And which GF flour blend do you use? Salted or unsalted butter?? Sorry for all the questions, but I want them to come out perfect! Thank you so much!
Hey!
1 – I use 2% milk
2 – I use GF Jules flour blend
3 – Unsalted butter
Happy biscuit making!
Hi. How much xanthum gum would I add.
Thank you!
The flour mix i use has xanthum gum in it. Only try a 1/2 tsp and see if that gets you what you need
Hello! I tried this recipe and followed it exactly with the exception of substituting the butter for coconut oil. And they turned out very gummy…Any suggestions?
Never tried it with coconut oil. Try reducing the baking soda/ powder to compensate.
Hi Pam! I made these biscuits for the first time today, and they were delicious! However, mine didn’t rise at all. They stayed flat and a little heavy instead of flaky like yours. I was wondering if you have any suggestions on what I may have done wrong. They were still good and I’ll be making them again! Thank you for your recipes!
Mine didn’t rise either. So disappointed because hers look Amazing!
Sorry to hear this!
How can you eat baking powder with Celiac’s disease? That would make me sick for days.
Baking powder does not have gluten in it.
Are they low carb?
nope