Best 15 Gluten Free Biscuits Recipes

GLUTEN-FREE BISCUITS

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.

RED LOBSTER® BISCUITS (GLUTEN FREE)

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Whisk flour, baking powder, salt, 1 teaspoon parsley, onion powder, and 1/2 teaspoon garlic powder together in a bowl. Add milk and vegetable oil; stir until smooth. Mix in Cheddar cheese until dough is combined. Roll dough into 2-inch balls and place 2-inches apart on prepared baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes.
• Stir 1/4 cup parsley, melted butter, and 1/2 teaspoon garlic powder together in a bowl. Brush butter mixture onto hot biscuits; let biscuits cool 10 to 15 minutes.

GLUTEN-FREE BISCUITS

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.

4-INGREDIENT GLUTEN-FREE DOUGH BISCUITS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms.
• Transfer the dough to a lightly-floured surface and flatten into a 12-inch (30-cm) disk.
• Use a small cookie cutter to punch out 12 biscuit rounds.
• Transfer the rounds to a parchment-lined baking sheet.
• Use a pastry brush to brush the butter on the biscuits and lightly sprinkle the tops with salt.
• Bake for 15 minutes, until the biscuits are set and just starting to brown.
• Enjoy!

GLUTEN-FREE BUTTERMILK BISCUITS

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.

GLUTEN-FREE SOUR CREAM BISCUITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Whisk flour, baking powder, xanthan gum, and salt together in a mixing bowl. Add sour cream and butter and mix until well combined.
• Spoon evenly into the prepared muffin tin.
• Bake in the preheated oven until golden, 20 to 30 minutes.

WICKLEWOOD'S GINGER NUT BISCUITS (GLUTEN FREE)

Steps:

• Preheat the oven to 160°.
• Cream the butter and both sugars together until soft.
• Mix the eggs, molasses and cider vinegar together.
• Add to the creamed butter and sugar and blend well.
• Sieve the flour, spices, xanthan gum, and baking soda into the butter and molasses mixture and stir until the flour is just incorporated. ( do not over mix).
• With a teaspoon an a very clean finger, evenly place a heaped teaspoon full of the mixture on a lined baking sheet, approximately 1 inch apart.
• Flatten the dough slightly by gently patting with a palette knife dipped in water.
• Dredge the biscuits with a very light dusting of granulated sugar(Optional).
• Bake for 15 mins, they will still appear soft, but they do crisp up when completely cool.
• Leave to cool slightly before transferring to a cooling rack to cool .

CLOUD BISCUITS GLUTEN FREE

Steps:

• Combine dry ingredients and set aside.
• Mix together butter, egg and milk.
• Add dry ingredients to mixture and beat on high until mixed well. (about 30 seconds).
• Drop by large spoonfuls onto sprayed cookie sheet.
• Bake at 400 degrees for 12 minutes or until golden brown.

GLUTEN FREE BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 375°F Spray a baking sheet (preferrably a baking stone) with cooking spray.
• Place the starches, xanthan gum, baking powder, baking soda, salt, and sugar into the bowl of a food processor. Process with six 1-second pulses.
• Sprinkle the butter cubes evenly over the flour mixture, cover, and process with 12 1-second pulses. The mixture should resemble coarse crumbs.
• Pour the buttermilk evenly over the mixture. Process for 8 1-second pulses, or until the dough gathers into a moist clump.
• Using your bare hands, quickly gather a clump of dough, lightly form it into a biscuit shape, and drop it onto the cookie sheet. Repeat this for all the remaining dough, trying to handle the dough as little as possible (it's sticky). I usually make 6-8 biscuits.
• Bake 10-12 minutes or until lightly browned.

GLUTEN-FREE CORN CHEDDAR JALAPEñO BISCUITS RECIPE BY TASTY

Steps:

• In a large bowl, mix together the cornmeal, sugar, baking powder, and salt.
• Add the creamed corn and melted butter and mix until fully combined. Fold in 3 cups of shredded cheddar cheese and the finely chopped jalapeño until evenly distributed. Chill the dough in the refrigerator for at least 30 minutes.
• Preheat the oven to 400°F (200°C). Line 2 baking sheet with parchment paper.
• Use a 2-ounce (¼ cup) scoop to portion the dough onto the prepared baking sheets. Top each biscuit with 1 heaping tablespoon of shredded cheddar cheese and 1 jalapeño ring.
• Bake the biscuits for 18-20 minutes, until the cheese on top is golden brown.
• Serve warm.
• Enjoy!

GLUTEN-FREE BUTTERMILK BISCUITS

Steps:

• Position an oven rack in the center of the oven. Preheat the oven to 425°F.
• In a large bowl, combine the dry ingredients and stir with a whisk to blend. Add the butter and vegetable shortening. Using a pastry cutter, cut the fats into your dry ingredients until the mixture resembles small peas.
• Stir in the buttermilk until the dough forms a ball. If the mixture is too dry, stir in the water 1 tablespoon at a time. Turn your dough out onto a work surface dusted with tapioca flour and knead until very smooth, 3 to 4 turns. Form the dough into a disk 1 inch thick. Using a 3-inch-diameter biscuit cutter, cut out biscuits and arrange them in an unbuttered 9-inch cake pan. Bake for 12 to15 minutes, or until lightly golden brown. Remove from the oven and transfer the biscuits to wire racks to cool briefly.
• Serve hot, with butter, agave syrup, or preserves of your choice.

GLUTEN FREE SOUR CREAMY BISCUITS

Steps:

• 1. preheat oven to 400 degrees chill butter cubes in freezer
• 2. in a Food Processor place GF-Flour, baking powder, baking soda, salt. pulse to mix.
• 3. add cubed butter to processor. process until mixture looks like wet sand. add 1/2 cup sour cream & pulse until a dough is formed.
• 4. place dough on floured surface and form a into a thick disc, about 4 inches round. cut into 6 wedges.
• 5. bake until fluffy and golden, about 11 to 15 minutes.

RANA'S GLUTEN-FREE BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Whisk flour, baking powder, xanthan gum, salt, baking soda, and cream of tartar together in a large bowl until evenly combined. Add cold butter and shortening and cut in with a pastry cutter until no larger than pea-sized. Make sure the texture is consistent throughout.
• Make a well in the center and pour in buttermilk. Stir until just mixed; stirring too much will make the biscuits tough.
• Dump onto a lightly floured counter or board and fold dough over onto itself a few times in a kneading manner. Use your hands or a rolling pin to pat or roll to a 1-inch thickness. Gather the edges with your hands to a 1-inch height and smooth them a bit. Cut 10 biscuits with a biscuit cutter or a glass and transfer to a cookie sheet. Transfer any remaining scraps to a second cookie sheet.
• Bake in the preheated oven until golden on top, about 12 minutes.

GLUTEN-FREE BISCUITS

Steps:

• 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.

GLUTEN FREE SWEET POTATO BISCUITS

Steps:

• Sweet Potato Biscuits Recipe Make this dough lickity split with a sturdy stand mixer or do it the old fashioned way- with an elbow grease powered wooden spoon. Preheat the oven to 375ºF. Prepare a muffin pan (if the pan is non-stick, no need to do anything). You'll be using 9 of the cups. In a mixing bowl, combine the dry ingredients and whisk them together: 1/2 cup sorghum flour 1/2 cup potato starch (not potato flour) 1/4 cup millet flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon sea salt 1/2 teaspoon xanthan gum Pinch nutmeg, to taste (don't put in too much!) Add in: 3 tablespoons Spectrum Organic Shortening 1 cup canned sweet potato or finely mashed cooked sweet potato 2 tablespoons pure maple syrup 1 1/2 teaspoons Ener-G Egg Replacer whisked with 2 tablespoons warm water, till frothy Beat to combine. The dough will be smooth and sticky. Spoon the biscuit dough into nine muffin cups. Shape the tops with wet fingers, if you like (I left mine like drop biscuits, a little rough and bumpy). Bake in the center of a pre-heated oven for 15 to 20 minutes or so- until firm and slightly golden. A wooden pick inserted into the center will emerge clean and the bottoms will be golden and firm. If in doubt, bake for another 3 minutes. Pop the biscuits out of the muffin pan. Indulge while they are still warm. Slather with maple butter, apricot jam, whipped honey... Makes 9 biscuits. Note from Gluten-free Goddess: "I tried freezing a few and reheating them in the microwave. They were not nearly as good. This is one of those recipes you make and enjoy. Live in the now." Read more: http://glutenfreegoddess.blogspot.com/2010/01/sweet-potato-biscuits.html#ixzz1kFETmLHB