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    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    By Scott Adams •

    Southern Biscuits (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Liz Wolf.

    Celiac.com Sponsor (A12):
    Ingredients:
    2 cups gluten-free flour mix*
    1/3 cup + 1 tablespoon butter
    2 ½ teaspoons gluten-free baking powder
    1 teaspoon Ener-G egg replacer
    If using unsalted butter - 1 teaspoon salt

    Directions:
    Blend all ingredients with pastry cutter until butter is well distributed and in tiny pieces. Then add:
    ¾ cup milk (Goat milk, rice milk works too)

    Stir really well until dough forms a ball. Let sit for a few minutes. Drop by spoonfuls or roll out and cut with a biscuit cutter. Bake at 400F for about 10 minutes.

    *My gluten free flour mix is 2 cups brown rice flour, 2/3 cup potato starch flour, 1/3 cup Tapioca flour and 2 ½ teaspoons xanthan gum. Sift at least 3 times. I usually make 3-4 batches of this at once and keep it on hand so I can just measure out the flour I need.


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    Guest Liz

    The biscuits are great!

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    Guest

    OMG the biscuits are yummi :D

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    Guest Belinda

    Guest Belinda

    Posted

    These are good biscuits! I used a whole egg due to not having any egg replacer and they were just fine, but didn't raise very much so wondering if egg changed them or they don't raise high! I ate mine with butter and jelly and were just like the old ones :) Hubby had his as B/G (gravy)

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    Guest Crystal

    Guest Crystal

    Posted

    This is a good recipe! I used Arrowhead Mills Gluten Free All Purpose Flour and got 12 yummy biscuits. Thanks! :)

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    Guest Lizzy

    These are really good...thanks...my dad's wheat and gluten free!

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    Guest taylor

    These biscuits are amazing! they taste as if they are just like the regular ones with flour!!

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    Guest T.j

    I tried these biscuits and they were awful.

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    Guest Amy

    Great recipe! I am new to gluten-free cooking and found these delicious and easy to make. I used Earth Balance shortening instead of butter and they turned out fine. Kids liked them best with Earth Balance buttery spread and drizzled in honey. Thanks for the recipe!

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    Guest Lisa

    these biscuits are the tastiest, most amazing biscuits ever! They taste just like Bisquick biscuits!

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    Guest janis

    Guest janis

    Posted

    These were great! I added an egg and mine didn't rise much either, but they were still great. As an added bonus, I was trying to keep them warm until dinner time so I put them in the toaster oven and toasted them for a little bit and they got golden brown on the top - My husband (the celiac) said " who are these for? They look too good to be mine!"

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    Guest Sharon

    Guest Sharon

    Posted

    My father recently found out he has celiac disease and I decided to do some baking for him. He really liked these biscuits. So did I!

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    Guest Marianne

    Guest Marianne

    Posted

    Taste was good, but I followed the recipe exactly and it did not rise.

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    This is now closed for further comments

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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