Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

  • Record is Archived

    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.


     Share
    Go to articles

    User Feedback

    Recommended Comments



    Guest Liz

    The biscuits are great!

    Link to comment
    Share on other sites
    Guest

    OMG the biscuits are yummi :D

    Link to comment
    Share on other sites
    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)

    Link to comment
    Share on other sites
    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! :)

    Link to comment
    Share on other sites
    Guest Lizzy

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

    Link to comment
    Share on other sites
    Guest taylor

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

    Link to comment
    Share on other sites
    Guest T.j

    I tried these biscuits and they were awful.

    Link to comment
    Share on other sites
    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!

    Link to comment
    Share on other sites
    Guest Lisa

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

    Link to comment
    Share on other sites
    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!"

    Link to comment
    Share on other sites
    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!

    Link to comment
    Share on other sites
    Guest Marianne

    Guest Marianne

    Posted

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

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • 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.

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Related Articles

    Scott Adams
    This recipe comes to us from: Jane Conrad.
    Preheat oven to 400 degrees.
    Ingredients:
    ¾ cup rice flour
    ¼ cup potato starch
    ½ cup tapioca starch
    2 teaspoon baking powder
    ½ teaspoon xanthan gum
    ½ teaspoon salt
    1 tablespoon sugar
    Mix above ingredients. In a separate bowl mix the following:
    2 eggs
    1/3 cup oil
    ½ cup milk
    Mix wet ingredients with dry ingredients. Spray cookie sheet with Pam and then spray inside of muffin rings. Put 2 very large spoonfuls of batter in each, make sure the rings arent to close to each other. Sprinkle with sesame seeds. and bake immediately for approx. 13-15 minutes, should get nice and golden brown on top. Should get 5 buns out of it. You can double the recipe and make a bigger batch...
    Scott Adams
    This recipe comes to us from the Denver Metro Chapter of CSA/USAs High Altitude Gluten-Free Cookbook.
    gluten-free All Purpose Flour mixture:
    4 cup brown rice flour
    1 ½ cup Sweet rice flour (at Asian markets)
    1 cup tapioca starch flour
    1 cup Rice polish (Ener-g food at health food stores)
    1 tablespoon of Guar gum (health food stores)
    Whisk all ingredients together. Make large batches and store in Ziploc bags in freezer.
    Sandwich Buns/Pizza Shells/Cinnamon Rolls
    2 teaspoon sugar
    1 ¾ c. lukewarm water
    3 large eggs
    ¼ c. butter or margarine (not low fat substitute)
    1 ¼ c. water (yes, an other l ¼c of water)
    1 tsp. gluten-free vinegar (I use Heinz)
    1/3 c. sugar, less the 2 tsp. above
    1 ½ teaspoon salt
    2/3 c...
    Scott Adams
    This recipe comes to us from Becky Ilog. Ingredients:
    2 packages of active dry yeast
    1 and one half cups of water at 110F
    1 teaspoon brown sugar
    Dash salt
    2 cups brown rice flour
    1 cup tapioca starch
    1 cup potato starch
    4 teaspoons xanthan gum
    1 Tablespoon baking soda
    ½ cup warm water
    1 cup real butter, melted
    Toppings (See below)
    Directions:
    Mix first 4 ingredients in a large bowl. Let rest for 5 minutes.
    Mix rice flour, tapioca flour, potato starch, xanthan gum in a medium bowl. Put half the flour mixture into the yeast mixture. Mix with a hand electric mixer on low speed until all ingredients mixed in. Add the other half of the flour. Mix with the mixer until well combined. Do not over beat.
    Grease a bowl with Crisco ...
    Scott Adams
    This recipe comes to us from Cindy. Ingredients:
    ½ cup brown rice flour
    ½ cup white rice flour
    ½ cup sweet rice flour
    ½ cup amaranth flour
    1 teaspoon salt
    2 teaspoons xanthan gum
    1 tablespoon baking powder
    1 teaspoon sugar (optional - amaranth flour is sweet)
    1 can (13.5 oz) cold and solidified coconut milk - not low fat.
    Directions:
    Preheat the oven to 450F degrees.
    Put all the dry ingredients in the bowl of a food processor run until all the dry ingredients are mixed. Open the food processor and add the coconut milk. Run the food processor just long enough to mix thoroughly. You might have to open it once to scrape down the sides. The dough should be airy. Drop by tablespoon full onto cookie sheet. Bake for 12 minutes. Makes about 18 ...

  • Recent Activity

    1. trents
      - trents replied to jjiillee's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      15

      Daughter waiting for appointment

      Probably NCGS then and there is also the possibility of an H. Pylori infection.
    2. MCS
      - MCS replied to MCS's topic in Gluten-Free Foods, Products, Shopping & Medications
      3

      Need low sugar good tasting bake goods!

      Scott thank you. Finally found the oreos and they are a winner.
    3. Matt13
      - Matt13 replied to Matt13's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Can food allergies like milk and soy flatten villi?

      Hi Scott and Knitty! Thanks for the answers! You are very kind! Let put it this way: 1.I am now confirmed seronegative celiac. My Last push gastroscopy concluded that there is no atrophy and everything is ok in that regard. 2. From diagnostics perspective so far i have done multiple intestinal TUS, Mr Enterography, Multiple wide spectrum blood...
    4. Mnofsinger
      - Mnofsinger replied to Mnofsinger's topic in Related Issues & Disorders
      3

      Food Tasting Salty

      I appreciate the input and that would make sense to irritation/mouth sores. I'm more asking directly to the taste of the food being too salty as opposed to being irritated by salt.
    5. jjiillee
      - jjiillee replied to jjiillee's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      15

      Daughter waiting for appointment

      I got her results in the app but waiting for call from her doctor. Not sure what it means but maybe not celiac since villi are normal?? FINAL DIAGNOSIS: Duodenal biopsy (#1): DUODENAL MUCOSA WITH NO SIGNIFICANT ABNORMALITY. NO SIGNIFICANT VILLUS BLUNTING NOR INCREASED INTRAEPITHELIAL LYMPHOCYTES. Duodenal bulb biopsy (#2): MILD ACUTE DUODENITIS WITH...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,641
    • Most Online (within 30 mins)
      7,748
    Nancy King
    Newest Member
    Nancy King
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Popular Now

    • Alibee
      6
      Test result confusion high Immunoglobin A

      By Alibee
      Started

    • Jules87
      5
      Gluten Free Soy Flour - Where to buy?

      By Jules87
      Started

    • Travel Celiac
      5
      Test says no, but body says Yes?

      By Travel Celiac
      Started

    • Kipman
      8
      Indeterminate transglutaminase iga

      By Kipman
      Started

    • Woodster991
      8
      Is it gluten?

      By Woodster991
      Started

  • Popular Articles

    • Scott Adams
      60
      The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free

      By Scott Adams

    • Scott Adams
      78
      Forbidden Gluten Food List (Unsafe Ingredients)

      By Scott Adams

    • Scott Adams
      66
      Safe Gluten-Free Food List (Safe Ingredients)

      By Scott Adams

    • Scott Adams
      144
      What Are the Symptoms of Celiac Disease?

      By Scott Adams

    • Scott Adams
      72
      Gluten-Free Alcoholic Beverages

      By Scott Adams

  • Upcoming Events

×
×
  • Create New...