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    Scott Adams
    Scott Adams

    By Scott Adams •

    Basic Biscuits (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Serving Size: 12

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     1 cup sorghum flour
    ¾ cup gluten-free Flour Blend
    ¼ cup Sweet Rice Flour
    1 teaspoon xanthan gum
    2 teaspoons sugar
    3 teaspoons baking powder
    ½ teaspoon cream of tartar
    ¼ teaspoon salt
    ½ cup shortening -- cubed
    1 egg
    ½ cup milk

    Crack egg into large measuring cup. Add milk to make 2/3 cup of liquid. Lightly beat together. Set aside. Sift all dry ingredients. Place in food processor. Pulse in cubed shortening. Add milk/egg mixture. Pulse until dough is formed. I usually wrap dough in plastic wrap and chill 1 hour or overnight, but you could roll or pat it out right away and use a biscuit cutter to cut biscuits. Place on baking sheet and bake at 450 degrees for 10 min. I usually brush melted butter on them the last couple of minutes. This helps them to brown a little bit better.


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    Guest Mike

    These biscuits were bitter and very crumbley I can't recommend them.

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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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    This recipe comes to us from Elizabeth Griffith.
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    This recipe comes to us from Fiddle-Faddle in the Gluten-Free Forum. This is an adaptation of Robyn Ryberg's biscuits, found here on celiac.com.
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