Gluten Free Biscuits |Cooking With Amanda

My mom has always made the best biscuits ever. They're flaky, they've got a little bit of crunch to the bottom and they taste amazing. No, they're not southern biscuits. We're New Englanders, so you won't find a southern biscuit here.

However, when my mom went gluten-free a few years ago, she stopped making these biscuits. Basically, she was punishing us.

Just kidding. She really did stop making them, just not to punish us.

These days, she'll occasionally make her regular version of them for us gluten-eaters and she uses a box mix to make biscuits for herself and my husband.

But, since Adam missed her regular biscuits so much, I've started using her recipe to make them gluten-free. I use my white rice gluten free all purpose flour blend in these biscuits and they come out really great. I must say though, I've had the best results with these biscuits when I use gfJules gluten-free flour. However, her flour is kind of expensive and even more expensive to ship. I won some on a giveaway, which is how I came across trying it. If you don't mind the extra cost, give it a try because that flour really does make some amazing gluten-free biscuits! But my blend does work really well too ;)

These gluten free biscuits are great as a bread product with dinner, but I have an equal amount of love for them for breakfast. I love warming them up with a bit of butter and some honey or jam. Deeee-licious. They also freeze really well so if you've got extras, stick in the freezer and then reheat them by wrapping them in aluminum foil and heating them in the oven.

So you guys can get rid of your boxed gluten-free biscuit mixes now (ahem… Mom…) and give this recipe a try. It's easy and the results are great! These can also be made into drop biscuits, which I'll be sharing on my blog sometime this spring. Enjoy!

Print Save

Gluten Free Biscuits Recipe

Embed

Ingredients

2 cups all-purpose gluten free flour
1 teaspoon xanthan gum
1 teaspoon fine sea salt
2 1/2 teaspoons baking powder
6 tablespoons butter, cubed and cold
3/4 cup milk

Directions

Preheat oven to 425°F.
In a large bowl, whisk together the flour, xanthan gum, salt and baking powder. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.
Stir in the milk until incorporated. You may need an additional 1-2 tablespoons of milk to insure all the flour is moistened. Form the dough into a ball and knead about 10 times in the bowl.
Roll the dough out on a floured board to desired thickness. I made mine about 2 inches thick by 1 1/2 inches is the ideal thickness. Use a 2 inch biscuit cutter to cut the biscuits. Re-roll dough as needed.
Place biscuits on an ungreased baking sheet and bake 10-14 minutes or until done (cooking time will depend on thickness of the biscuit). Serve warm.