Gluten Free Biscuits Recipe - Food Fanatic

Gluten Free Biscuits Recipe

    8 Servings


  • 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


  1. Preheat the oven to 425°F.
  2. 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.
  3. 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.
  4. Roll the dough out on a floured board to desired thickness (biscuits will not rise much while baking). I roll the dough to about 1 ½ - 2 inches thick. Use a 2 inch biscuit cutter to cut the biscuits. Gently re-roll dough as needed.
  5. Place biscuits on an ungreased baking sheet and refrigerate for 30 minutes (uncovered) before baking. You can also make the dough a few hours ahead of time and leave refrigerated until ready to bake.
  6. After 30 minutes chilling, bake 12-15 minutes or until done (cooking time will depend on thickness of the biscuit). Serve warm.
  7. Store leftovers in an air-tight container or bag overnight or freeze.


  • For best results, use Sharon’s Brown Rice Flour Blend. Using a blend with white rice flour will yield a denser biscuit.
  • For even better results, use buttermilk instead of regular milk or add 2 teaspoons of white vinegar to the regular milk 5 minutes before using.
  • See post for properly measuring the flour. Over-measuring the flour will result in heavy, dense biscuits.
Gluten free biscuits photo