You would never know these are gluten-free!

Gallery

Recipe Summary

prep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
15
Yield:
15 medium biscuits
Advertisement

Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 1 baking sheet.

    Advertisement
  • 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.

Nutrition Facts

174 calories; protein 3.8g; carbohydrates 23.7g; fat 7.2g; cholesterol 30mg; sodium 559.1mg. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/12/2017
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! Read More
(2)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/21/2016
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 did make a few alterations. I used buckwheat flour instead of millet. I made 10 servings instead of the original 15 biscuits. I don't know if this messed with the amounts of baking powder but they didn't puff up at all. They came out of the oven the same height as when they went in. They were still light though. Thank you for the recipe. Read More
(2)
Rating: 5 stars
03/11/2017
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! Read More
(2)
Rating: 5 stars
10/01/2017
If you love old-fashioned baking powder biscuits and are gluten free these are awesome! I needed to make some substitutions due to what I had in the house and yet they turned out wonderful. I subbed oat flour for the millet and corn starch for the tapioca starch. I may have rolled them too thin as I got way more than 15 biscuits. But overall a great recipe! Read More
Advertisement
Advertisement