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My review
Gluten-Free Biscuits
4pumpkins
"You would never know these are gluten-free!"
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Ingredients
40 m servings 174 calsOriginal recipe yields 15 servings (15 medium biscuits)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease 1 baking sheet.
- Whisk sorghum flour, millet flour, tapioca starch, baking powder, xanthan gum, baking soda, and salt together in a large bowl. Cut in butter with a pastry blender or 2 knives until there are no large pieces left.
- Mix milk, egg, and vinegar together in a small bowl. Pour over flour and butter mixture; stir until dough comes together.
- Dust a flat work surface with rice flour. Roll dough out to 1/2-inch thickness; cut into 15 biscuits with a biscuit cutter. Arrange biscuits on the baking sheet.
- Bake in the preheated oven until the tops are golden brown, 15 to 20 minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 174 calories; 7.2 g fat; 23.7 g carbohydrates; 3.8 g protein; 30 mg cholesterol; 559 mg sodium. Full nutrition
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Reviews
Read all reviews 3Most helpful
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Newest
3/11/2017
These biscuits turned out pretty good. I used my own flour blend, and instead of vinegar I used buttermilk powder. I got sixteen biscuits and had them with gf gravy. Yum!
3/21/2016
These are nice biscuits. They were soft yet held up to biscuits and gravy as well as being buttered and jammed. The texture is more cake-like than a dough. They are pretty good on their own. I d...