If you’re looking for a gluten free biscuit recipe that produces light, tender biscuits with just a very slight crunch on the outside and a soft inside, then this is your recipe. Actually, this is my recipe, but I’m sharing it with you so you can enjoy it too.
Being from the South, I’ve discovered there are no hard and fast rules about making biscuits. Sure there are suggestions and tips, but really, you can take any recipe and change it up to make it your own.
This recipe is for a basic gluten free biscuit. The beauty of it is that you can easily add cheese and make them a dinner accompaniment. Or add some cinnamon and make them cinnamon biscuits. Cinnamon biscuits happen to be one of my favorite gluten free biscuit recipes, but I came upon them by pure experimentation. I had made the biscuits and cut them out with a cookie cutter. But I wanted to jazz them up some so I spread some melted butter across the tops, sprinkled some cinnamon and sugar on them and popped them into the oven.
Little did I know what I’d just unleashed… They were delicious and everybody loved them.
But regardless of what add-ins you want to use with your biscuits, you still have to start with a basic recipe. Basic gluten free biscuit recipes are not hard to come by. But what is more of a challenge is finding one that meets all the requirements of a tender, buttery, tummy-warming biscuit. And because I like ones that you cut out with a biscuit cutter, rather than a drop biscuit, this recipe is the one that takes the cake on all accounts.
The resulting biscuits are light, airy and oh so good.
So now that you’re craving biscuits, here is my basic recipe for tender, light biscuits.
Gluten Free Biscuits
1 ¾ Cup Light Mix*
1 tsp. Xanthan Gum – or use a substitute for xanthan gum
3 tsp. Baking Powder
1 tsp. Baking Soda
2 tsp. Sugar (if you like a sweeter biscuit, add 1 tsp. more)
1 tsp. Salt
6 Tbsp. Cold Butter, cut into small pieces
1 Cup Plain Yogurt
Preheat oven to 425 degrees.
In a large mixing bowl, combine all of the dry ingredients and whisk to mix.
Add the cold cut butter in with a pastry blender or fork, until the mixture resembles crumbs.
Add in the yogurt and gently mix until the dough forms a ball. Turn the dough out onto a piece of plastic wrap and pat to ¾” thickness.
Cut the dough into 2 ½” squares or using a biscuit cutter**. Place 1” apart on an ungreased baking pan (or pizza stone).
Bake for 15-20 minutes.
Makes 6 large biscuits.
**Cutting your biscuits can be fun using a variety of fun shapes. We like hearts and eggs. Really, any similar size biscuit cutter will work great. Alternatively, if you want round biscuits and you don’t have a biscuit cutter, use a tin can. Simply remove the top and bottoms of the can, stick it in some flour and use it as a biscuit cutter. A very creative biscuit cutter.
*For the Light mix –
1 ½ Cups Brown Rice Flour
1 ½ Cups White Rice Flour
3 Cups Tapioca Flour
3 Cups Cornstarch
3 Tbls. Potato Flour
Like this recipe? Please share it!
Update for 2016: check out the Slow Cooked Meals Cookbook with recipes that pair perfectly with these biscuits!