Gluten Free Biscuits Recipes

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GLUTEN-FREE BISCUITS



Gluten-Free Biscuits image

Eating gluten free doesn't mean you have to miss out on the classics-for instance, you can still enjoy a traditional breakfast, courtesy of these light and flaky gluten-free biscuits. Made with gluten-free Bisquick™ mix, these simple gluten-free biscuits are easy to make and can be on the table in just 30 minutes. There's no limit to how you can enjoy one of these drop biscuits: serve them as a snack with a scoop of gluten-free jam, use them as a vehicle for your next breakfast sandwich or pair them with your favorite gluten-free entrée. Whatever way you decide to enjoy them, you'll want to bookmark this recipe for future gluten-free baking endeavors.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 10

Number Of Ingredients 4

2 cups Bisquick™ Gluten Free pancake & baking mix
1/3 cup shortening
2/3 cup milk
3 eggs

Steps:

  • Heat oven to 400°F. In large bowl, place Bisquick mix. Cut in shortening with fork until particles are size of small peas. Stir in milk and eggs until soft dough forms.
  • Onto ungreased cookie sheet, drop dough by spoonfuls.
  • Bake 13 to 16 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 190, Carbohydrate 24 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Biscuit, Sodium 300 mg, Sugar 3 g, TransFat 1 g

GLUTEN-FREE BISCUITS



Gluten-Free Biscuits image

Basic gluten-free biscuits are fantastic with brunch, dinner or even a bowl of soup for an easy lunch. This recipe is perfect for tweaking-stir in your favorite ingredients like shredded cheddar and garlic powder, Swiss and chives, or Parmesan and Italian seasoning. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 9 biscuits.

Number Of Ingredients 7

2-1/4 cups gluten-free all-purpose baking flour
2-1/2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cubed
1 cup buttermilk

Steps:

  • Preheat oven to 425°. In a large bowl, whisk the first 6 ingredients. Cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times., Pat or roll dough to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 205 calories, Fat 11g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 467mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

GLUTEN-FREE BUTTERMILK BISCUITS



Gluten-Free Buttermilk Biscuits image

Good gluten-free biscuits are impossible to find. This is the first time they have been delicious. They're light and fluffy. Yum!

Provided by Gabby Morano

Categories     Healthy Recipes     Gluten Free     Breakfast and Brunch

Time 40m

Yield 12

Number Of Ingredients 9

2 ¼ cups gluten-free all purpose baking flour
2 tablespoons golden flaxseed meal
2 tablespoons white sugar
1 tablespoon baking powder
1 ½ teaspoons salt
6 tablespoons cold butter, cut into tablespoon-sized pieces
1 cup buttermilk
3 tablespoons ricotta cheese
1 large egg

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Grease a 12-cup muffin tin.
  • Whisk flour, flaxseed meal, sugar, baking powder, and salt together in a medium bowl. Add butter and cut in with 2 knives or a pastry blender until slightly crumbly.
  • Mix buttermilk and ricotta cheese together in a separate bowl. Mix in egg. Slowly pour into the flour mixture and mix to form a wet dough. Flour your hands and form dough into twelve 1 1/2-inch thick discs. Put each one into a muffin cup.
  • Bake in the preheated oven until golden brown on top, 15 to 20 minutes. Let them cool in the pan for at least 5 minutes. Until they cool, biscuits can be gummy; they get better as they cool.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 22.7 g, Cholesterol 32.8 mg, Fat 8 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 4.1 g, Sodium 485.9 mg, Sugar 4 g

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Top Asked Questions

How to make gluten-free biscuits?
Gluten-free biscuits taste best the day they are baked. Combine the gluten-free flour, granulated sugar, baking powder, baking soda, and salt in the bowl of a food processor. Pulse a few times to combine.
Are drop biscuits gluten free?
Drop biscuits are so easy to make and this gluten free drop biscuit recipe is no exception! No rolling out the dough and cutting it with a biscuit cutter over and over again. You simply mix the dough and drop it onto your baking sheet and bake them.
Are almond flour biscuits gluten-free?
Almond flour biscuits are also denser than biscuits made with rice flour. Gluten-free rice flour mimics the taste and texture of traditional wheat flour better than almond or coconut flour. If you are looking for a biscuit recipe that is made with almond flour try Wholesome Yum’s Low Carb Paleo Almond Flour Biscuits recipe.
How do you make homemade biscuits?
Combine flour, baking powder and salt. Cut the butter into the flour mixture until the butter is incorporated well. Add in the beaten eggs and slowly add in buttermilk as you stir. Flip dough onto a floured work surface. Use a biscuit cutter or the top of a mason jar to cut out biscuits. Place biscuits in a greased cast iron skillet.

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