Gluten Free Biscuit Recipe

Gluten Free Biscuits

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Gluten Free Biscuits
Serves 12
Prep time 15 minutes
Cook time 12 minutes
Total time 27 minutes
Dietary Gluten Free
Meal type Breakfast

Ingredients

  • 1/4 cup Chilled Unsalted Butter (Cut into small pieces)
  • 2 cups Domata Recipe Ready Flour
  • 1/4 cup Shortening
  • 4 teaspoons Baking Powder
  • 3 teaspoons Sugar
  • 1/2 teaspoon Salt
  • 1 large Egg
  • 2/3 Cup + 2 Tablespoons Milk

Note

This recipe is specific to Domata Recipe Ready Flour.  It is the only gluten free “all-purpose” flour that I have found to be a drop-in replacement in recipes calling for regular all-purpose flour.  You are welcome to try any gluten free all-purpose flour that you want, but remember that you will probably need to add xanthan gum.  It is already included in the Domata flour, but is usually not in other flours.  The liquid measurements may also need to be adjusted if you use a different flour.

If you need some white gravy for your biscuits, try this recipe.

Variations:

  • You can use all butter or all shortening if you choose.  All shortening should make the biscuits slightly fluffier, but you will lose some flavor.  All butter may add some flavor, but you might lose some of the fluffiness.
  • Add 2 Teaspoons of garlic powder and 1 cup of your favorite shredded cheese for garlic and cheese biscuits.  You may need to increase the milk by another Tablespoon for this.

Directions

Step 1 Preheat oven to 450.
Step 2 In a large bowl, add flour and whisk for about 30 seconds to make it nice and airy.
Step 3 Using a pastry blender, fork, or a couple of knives, cut butter and shortening into the flour. You want the flour to resemble a course meal.
Step 4 Add baking powder, sugar, and salt to the flour mixture and stir until thoroughly mixed.
Step 5 Make a well in the center of the flour mixture and add the egg and milk. Using your hands or a large spoon, mix until a soft dough forms and the milk and egg are completely incorporated.
Step 6 Put the dough on a floured surface (make sure it is gluten free flour!) and knead several times. Then press or roll the dough until it is approximately 3/4″ thick. Using a biscuit cutter, small can, or mason jar lid, cut out sections of the dough and place them on an ungreased cookie sheet.
Step 7 Scoop up the left over dough and repeat step 6. Keep doing this until you have used as much of the dough as possible.
Step 8 Bake for about 12 minutes, or until the tops are golden brown and the middle is no longer soggy.
Step 9 Remove immediately from the cookie sheet.

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