The best and I mean best gluten free biscuits.

So biscuits seem the hardest thing to get right when it comes to gluten free baking if you’re trying to approximate a flour biscuit.  (Look, I really like biscuits, OK?  A LOT.  Thus all the biscuit recipes.)  It is not terribly hard to mask or undo the grittiness of most gluten free flours when you’re making cakes.  And it’s not hard to get used to the weirdness of flax bread or things like it because there’s like eleventy jillion kinds of bread anyway and it’s all pretty much good for sandwiches.  But biscuits?  Biscuits are HARD.  And there’s no masking if they’re too dry or too crumbly or too bitter or any one of the myriad problems that can go wrong in gluten-free baking.

But this recipe?  This recipe is GOLDEN.  And it involves ingredients any ROCKSTAR gluten free baker should have in her stash anyway — rice flour, arrowroot starch (sometimes called arrowroot flour), gluten-free cornstarch (be careful, celiac sufferers — some cornstarches are NOT GLUTEN-FREE) and xanthan gum.  Along with regular biscuit-baking items such as butter, baking powder, salt, eggs, etc., you too can eat amazing biscuits that taste like Grandma used to make.  Well, someone’s Grandma anyway.

THE RECIPE (note for dairy-free folks — this recipe uses buttermilk,but you can make your own non-dairy buttermilk by following THIS LINK):


1 cup rice flour (white or brown)

1 cup arrowroot starch

1/2 cup gluten free cornstarch

1 T sugar

5 tsp gluten-free baking powder (make sure to choose one that is gluten free — not all of them are)

2 tsp xanthan gum

2 tsp sea salt

1 stick unsalted butter or 1/2 cup dairy-free alternative, cold and cut into 1-T size pieces

2/3 cup hot buttermilk (should be starting to curdle, or at 135F)

2 large eggs, beaten

3 T melted butter for basting



Preheat oven to 425.

Combine all the dry ingredients and whisk to remove any lumps.  Cut in the cold butter and use your hands to combine until the mixture is like very fine crumbs.

Beat the eggs, then slowly add the hot buttermilk, whisking until both are combined.

Add the egg/buttermilk mixture slowly to the dry ingredients, mixing well so that there are no lumps.  Let the mixture stand for 10 minutes, then spoon batter into a lightly greased muffin tin (you can also dust the tin with leftover arrowroot starch).

Bake for 7 minutes, then remove from oven.  Pour 1/4 T of the melted butter over each biscuit, then return them into the oven for 5-10 minutes or until browned on top.

Serve alone or with your favorite biscuit accoutrements.  Should make 12 decent-sized biscuits, even though my picture only shows three (see below).  Why would I make a recipe that only makes three biscuits?  That’s crazy.


Enjoy and rock on!