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Gluten Free Biscuits—Key Recipe to Fluffy Delights!

@GFHomemade  #GlutenFreeHomemade

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Updated July 8, 2016.

Gluten Free Biscuits

Imagine . . . melt-in-your-mouth, golden gluten free biscuits fresh from the oven and slathered with lots of melty butter.

Mmm-mm!

More than just a bread replacement on the side with dinner, this gluten free biscuit recipe is so versatile it’s sure to be an anytime favorite.

For a breakfast on the go, fill buttered halves of warm biscuits with a slice of cheese, scrambled eggs and a couple pieces of bacon or thinly sliced ham, a satisfying stick-to-your ribs meal that will carry you through the workday.

Enjoy an afternoon social . . . 

. . . tea and scones anyone?  

Stir chopped leftover meat, sausage and/or vegetables into a seasoned cream sauce and pour over hot buttered gluten free biscuits for a quick and nutritious weeknight meal.  Or turn the stew into a deep baking dish, drop gluten free biscuit dough on top and bake until golden brown for a scrumptious change of pace.

Is company coming over?  Whip up a batch of shortcakes, cover them with sliced berries and whipped cream for an elegant dessert.  Make a cobbler by filling a baking dish with your favorite fruit pie filling and topping it with dollops of biscuit dough, bake until filling is bubbly and cobbler is golden brown.

With all the variations, there’s something to please everyone!

Tips and Techniques

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Click here to buy Fox Run 5-Piece Stainless Steel Biscuit Cutter Set
  • Grate frozen butter using the large holes of a box grater, instead of cutting cold butter with a pastry cutter.  This is a much easier and faster way to incorporate small pieces of butter into a flour mixture and results in the flakiest and most flavorful baked goods with a superb crumb.
  • Use a light touch and work quickly when stirring liquid into the dry ingredients and when handling the dough in order to preserve the leavening of the single acting Homemade Gluten Free Baking Powder, and to create a biscuit with a fine texture.
  • There is no gluten in these biscuits, so kneading is not required to create structure.  Furthermore, kneading will create tough, leaden biscuits instead of tender soft delights.
  • Use a 2 inch or smaller diameter biscuit cutter.  When cutting, use a floured biscuit cutter and cut straight down, and up. Twisting the biscuit cutter causes lopsided biscuits to form during baking.
  • Place biscuit cutouts close together on the baking sheet to facilitate the most raising during baking.
  • Work quickly to get the dough into the hot oven as soon as possible to achieve the fluffiest biscuits.

Gluten Free Biscuits

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Time:  about 40 minutes

Servings:  9 to 12 biscuits, depending on size

Ingredients

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Prepare a baking sheet with parchment paper and then set aside.
  3. Pour milk into a small bowl and add vinegar; set aside.
  4. In a large mixing bowl stir together White Gluten Free Flour Blend, Homemade Gluten Free Baking Powder, baking soda and sugar.
  5. Thoroughly cut in cold butter until mixture looks like meal.
  6. Mix together beaten eggs with milk mixture.
  7. Pour milk mixture into dry ingredients and stir just until mixed; dough will be a little sticky.
  8. Turn dough out onto a floured board. 
  9. With a light touch and floured hands, pat dough into a round loaf.
  10. With a floured rolling pin, roll dough to 1½ inches thick.
  11. Cut into 2 inch rounds with a floured biscuit cutter and place rounds on prepared baking sheet.
  12. Reroll the remaining dough scraps and cut out more biscuits.
  13. Brush tops with melted butter.
  14. Bake 14 to 18 minutes or until tops just begin to turn golden brown.
  15. Remove from oven and let rest on baking sheet for 10 minutes to set up before serving.
  16. Serve warm with lots of softened butter, and with honey or your favorite jam or jelly on the side.

Variations

Apple Oat Scones

  1. Sprinkle some gluten-free rolled oats over prepared baking sheet.
  2. Substitute Whole Grain Gluten Free Flour Blend for White Gluten Free Flour Blend.
  3. Substitute brown sugar for granulated white sugar.
  4. To dry ingredients add 1½ cups chopped peeled apples (about 2 apples), ½ cup gluten-free rolled oats, ½ teaspoon ground cinnamon and ½ teaspoon ground nutmeg.
  5. Prepare dough as directed in key recipe.
  6. Turn dough out onto a floured board. 
  7. With a light touch and floured hands, pat dough into a round loaf about 2 inches thick.
  8. With a sharp floured knife, cut dough round into 6 or 8 wedges.
  9. Place wedges onto prepared baking sheet.
  10. Brush tops with melted butter.
  11. Sprinkle tops with raw turbinado sugar.
  12. Bake 14 to 18 minutes or until tops just begin to turn golden brown.
  13. Remove from oven and let rest on baking sheet for 10 minutes to set up before serving.


Bacon Gluten Free Biscuits

  1. To dry ingredients add ½ cup chopped crisped bacon.


Beer Cheese Gluten Free Biscuits

  1. Substitute your favorite cold gluten-free beer for milk.
  2. Omit vinegar.
  3. To dry ingredients add 1 cup cold shredded cheddar.


Berry Scones

  1. Add 1 teaspoon Homemade Vanilla Extract and ½ teaspoon gluten-free almond extract to milk mixture.
  2. Increase sugar to ¼ cup.
  3. Prepare dough as directed in key recipe.
  4. Gently stir in 1 cup berries of your choice.
  5. Turn dough out onto a floured board. 
  6. With a light touch and floured, pat dough into a round loaf about 2 inches thick.
  7. With a sharp floured knife, cut dough round into 6 or 8 wedges.
  8. Place wedges onto prepared baking sheet.
  9. Brush tops with melted butter.
  10. Bake 14 to 18 minutes or until tops just begin to turn golden brown.
  11. Remove from oven and let rest on baking sheet for 10 minutes to set up before serving.
  12. Garnish top with Vanilla Cookie Icing.
  13. Serve warm.


Brown Sugar Nut Scones

  1. Substitute cold heavy cream for milk.
  2. Omit granulated white sugar.
  3. Add ¼ cup brown sugar and 1 cup chopped toasted nuts of your choice to the dry ingredients.
  4. Prepare dough as directed in key recipe.
  5. Turn dough out onto a floured board. 
  6. With a light touch and floured hands, pat dough into a round loaf about 2 inches thick.
  7. With a sharp floured knife, cut dough round into 6 or 8 wedges.
  8. Place wedges onto prepared baking sheet.
  9. Brush tops with melted butter.
  10. Bake 14 to 18 minutes or until tops just begin to turn golden brown.
  11. Remove from oven and let rest on baking sheet for 10 minutes to set up before serving.


Buttermilk Gluten Free Biscuits

  1. Substitute cold buttermilk for the milk.
  2. Omit apple cider vinegar.


Caramel Nut Rolls

  1. In a small sauce pan over medium heat, mix together 2/3 brown sugar and 2/3 cup butter until sugar is melted and mixture is well blended and bubbling; stir constantly.
  2. Pour caramel into a greased a 13 x 9 inch baking dish.
  3. Sprinkle 1 cup chopped walnuts over top of caramel, and then set aside.
  4. In a small bowl mix together 1/2 cup brown sugar and 3 teaspoons ground cinnamon, and then set aside.
  5. Prepare dough as directed in key recipe.
  6. Turn dough out onto a floured board. 
  7. With a light touch and floured hands, pat or roll dough into a rectangle about 15 x 9 inches.
  8. Brush dough with melted butter.
  9. Evenly spread cinnamon and brown sugar mixture over top.
  10. Tightly roll dough into a log starting at long side.
  11. Pinch ends to seal.
  12. With a sharp floured knife, cut log into 12 slices.
  13. Place caramel rolls into muffin tin.
  14. Brush tops with melted butter.
  15. Bake as directed in key recipe.
  16. Remove from oven and immediately turn baking dish upside down onto a heatproof serving platter.
  17. Let baking rest over rolls and serving platter for 10 minutes to unmold.
  18. Carefully remove baking dish.
  19. Serve warm.


Caraway Gluten Free Biscuits

  1. To dry ingredients add 1 ½ teaspoons caraway seed.
  2. Prepare and bake as directed in key recipe.


Cheese Gluten Free Biscuits

  1. To dry ingredients add 1 cup cold shredded cheese of your choice.
  2. Prepare dough and bake as directed in key recipe.


Cherry Chocolate Scones

  1. To dry ingredients add ¾ cup chopped dried cherries and ½ cup gluten-free semi-sweet chocolate chips.
  2. Prepare dough as directed in key recipe.
  3. Turn dough out onto a floured board. 
  4. With a light touch and floured hands, pat dough into a round loaf about 2 inches thick.
  5. With a sharp floured knife, cut dough round into 6 or 8 wedges.
  6. Place wedges onto prepared baking sheet.
  7. Brush tops with melted butter.
  8. Bake 14 to 18 minutes or until tops just begin to turn golden brown.
  9. Remove from oven and let rest on baking sheet for 10 minutes to set up before serving.


Cinnamon and Sugar Scones

  1. In a small bowl mix together 1/2 cup brown sugar and 3 teaspoons ground cinnamon, and then set aside.
  2. Prepare dough as directed in key recipe.
  3. Turn dough out onto a floured board. 
  4. With a light touch and floured hands, pat dough into a round loaf about 2 inches thick.
  5. With a sharp floured knife, cut dough round into 6 or 8 wedges.
  6. Place wedges onto prepared baking sheet.
  7. Brush tops with melted butter.
  8. Bake 14 to 18 minutes or until tops just begin to turn golden brown.
  9. Remove from oven and let rest on baking sheet for 10 minutes to set up.
  10. Brush tops of scones with melted butter.
  11. Generously sprinkle tops with cinnamon sugar.
  12. Serve warm.


Cinnamon Loaf

  1. Grease a 9x5x3 inch loaf pan.
  2. In a large zip top bag, mix together 1/2 cup white granulated sugar and 3 teaspoon ground cinnamon, and then set aside.
  3. Prepare dough as directed in key recipe.
  4. Turn dough out onto a floured board. 
  5. With a light touch and floured hands, pinch off 1 ½ inch pieces of dough and shake in the cinnamon and sugar mixture.
  6. Please rolls into prepared loaf pan
  7. Bake and rest as directed in key recipe.
  8. Unmold loaf onto serving platter.
  9. Drizzle Vanilla Cookie Icing over top and sides of loaf.
  10. Serve warm.


Cinnamon Rolls

  1. Grease a standard muffin tin.
  2. In a small bowl mix together 1/2 cup brown sugar and 3 teaspoons ground cinnamon, and then set aside.
  3. Prepare dough as directed in key recipe.
  4. Turn dough out onto a floured board. 
  5. With a light touch and floured hands, pat or roll dough into a rectangle about 12 x 7 inches.
  6. Brush dough with melted butter.
  7. Evenly spread cinnamon and brown sugar mixture over top.
  8. Tightly roll dough into a log starting at long side.
  9. Pinch ends to seal.
  10. With a sharp floured knife, cut log into 12 slices.
  11. Place cinnamon rolls into muffin tin.
  12. Brush tops with melted butter.
  13. Bake as directed in key recipe.
  14. Cool completely.
  15. Garnish with Vanilla Cookie Icing.


Classic Drop Gluten Free Biscuits

  1. Drop dough by large spoonful’s onto prepared baking sheet.
  2. Bake as directed in key recipe.


Cornmeal Gluten Free Biscuits

  1. Reduce White Gluten Free Flour Blend to 3 cups.
  2. To dry ingredients add ½ cup gluten-free yellow cornmeal.


Cranberry Nut Scones

Gluten Free Cranberry Nut Scones
  1. Increase sugar to ¼ cup.
  2. To dry ingredients add 2 teaspoons grated fresh orange peel or ½ teaspoon dried orange peel, ¾ cup dried cranberries and 1 cup chopped nuts of your choice.
  3. Prepare dough as directed in key recipe.
  4. Turn dough out onto a floured board. 
  5. With a light touch and floured hands, pat dough into a round loaf about 2 inches thick.
  6. With a sharp floured knife, cut dough round into 6 or wedges.
  7. Place wedges onto prepared baking sheet.
  8. Brush tops with melted butter.
  9. Sprinkle tops with granulated white sugar.
  10. Bake 14 to 18 minutes or until tops just begin to turn golden brown.
  11. Remove from oven and let rest on baking sheet for 10 minutes to set up before serving.


Cranberry Orange Scones

  1. Substitute cold orange juice for apple cider vinegar.
  2. Add ½ teaspoon gluten-free orange extract to milk mixture.
  3. Increase granulated white sugar to ¼ cup.
  4. To dry ingredients add 1 tablespoon grated fresh orange peel or 1 teaspoon dried orange peel and ¾ cup dried cranberries.
  5. Prepare dough as directed in key recipe.
  6. Turn dough out onto a floured board. 
  7. With a light touch and floured hands, pat dough into a round loaf about 2 inches thick.
  8. With a sharp floured knife, cut dough round into 6 or 8 wedges.
  9. Place wedges onto prepared baking sheet.
  10. Brush tops with melted butter.
  11. Bake 14 to 18 minutes or until tops just begin to turn golden brown.
  12. Remove from oven and let rest on baking sheet for 10 minutes to set up before serving.
  13. Garnish with Orange Cookie Icing.


Garlic Rosemary Cheddar Gluten Free Biscuits

  1. To dry ingredients add 1 tablespoon minced fresh garlic, 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, and 1 cup cold shredded cheddar cheese.
  2. Prepare dough and bake as directed in key recipe.


Ginger Apricot Scones

  1. Substitute cold heavy cream for milk.
  2. To dry ingredients add 1 cup chopped dried apricots and 2 tablespoons minced crystallized ginger.
  3. Prepare dough as directed in key recipe.
  4. Turn dough out onto a floured board. 
  5. With a light touch and floured hands, pat dough into a round loaf about 2 inches thick.
  6. With a sharp floured knife, cut dough round into 6 or 8 wedges.
  7. Place wedges onto prepared baking sheet.
  8. Brush tops with melted butter.
  9. Bake 14 to 18 minutes or until tops just begin to turn golden brown.
  10. Remove from oven and let rest on baking sheet for 10 minutes to set up before serving.
  11. Drizzle Vanilla Cookie Icing over top of scones.


Gluten Free Biscuit Muffins

  1. Grease a standard muffin tin.
  2. Prepare dough as directed in key recipe.
  3. Fill muffin tins 2/3 full.
  4. Bake for 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean.
  5. Remove from oven and let rest in muffin tin for 10 minutes to set up before serving.


Hazelnut Currant Scones

  1. Substitute cold heavy cream for milk.
  2. To dry ingredients add 1 cup chopped hazelnuts and ¾ cup dried currants.
  3. Prepare dough as directed in key recipe.
  4. Turn dough out onto a floured board. 
  5. With a light touch and floured hands, pat dough into a round loaf about 2 inches thick.
  6. With a sharp floured knife, cut dough round into 6 or 8 wedges.
  7. Place wedges onto prepared baking sheet.
  8. Brush tops with melted butter.
  9. Bake 14 to 18 minutes or until tops just begin to turn golden brown.
  10. Remove from oven and let rest on baking sheet for 10 minutes to set up before serving.
  11. Serve warm with lots of softened butter and currant jelly on the side.


Herb Gluten Free Biscuits

  1. To dry ingredients add 1 ½ teaspoons of Herbes De Provence.
  2. Prepare dough and bake as directed in key recipe.


Individual Shortcakes

  1. Prepare dough as directed in key recipe.
  2. Sprinkle tops with 2 tablespoons granulated white sugar.
  3. Bake as directed in key recipe.
  4. Slice individual shortcakes into 2 layers and spread softened butter on each layer.
  5. Spread whipped cream over bottom layer and spoon on sweetened berries or fruit slices.
  6. Set top layer into place.
  7. Spread whipped cream over bottom layer and spoon on sweetened berries or fruit slices.
  8. Serve warm.


Kentucky Gluten Free Biscuits

  1. Substitute cold buttermilk for the milk.
  2. Omit apple cider vinegar.
  3. Prepare dough as directed in key recipe.
  4. Spread dough into a greased 8 x 1 ½ inch square baking pan.
  5. Brush top with melted butter.
  6. Bake and as directed in key recipe.
  7. Cut into squares and serve warm.


Lemon Scones

  1. Substitute cold lemon juice for apple cider vinegar.
  2. To dry ingredients add 1 tablespoon grated lemon peel or 1 teaspoon dried lemon peel.
  3. Prepare dough as directed in key recipe.
  4. Turn dough out onto a floured board. 
  5. With a light touch and floured hands, pat dough into a round loaf about 2 inches thick.
  6. With a sharp floured knife, cut dough round into 6 or 8 wedges.
  7. Place wedges onto prepared baking sheet.
  8. Brush tops with melted butter.
  9. Sprinkle tops with 2 tablespoons granulated white sugar and 1 tablespoon grated fresh lemon peel.
  10. Bake 14 to 18 minutes or until tops just begin to turn golden brown.
  11. Remove from oven and let rest on baking sheet for 10 minutes to set up before serving.
  12. Serve warm with lots of softened butter and lemon curd on the side.


Loaded Gluten Free Biscuits

  1. Substitute cold heavy cream for milk.
  2. To dry ingredients add 1 cup shredded cheddar cheese, ½ cup chopped crisped bacon, and ½ cup finely chopped green scallions.
  3. Prepare dough and bake as directed in key recipe.


Oat Scones

  1. Sprinkle some gluten-free rolled oats over prepared baking sheet.
  2. To dry ingredients add ½ cup raisins or dried currants and ½ cup gluten-free rolled oats.
  3. Prepare dough as directed in key recipe.
  4. Turn dough out onto a floured board. 
  5. With a light touch and floured hands, pat dough into a round loaf about 2 inches thick.
  6. With a sharp floured knife, cut dough round into 6 or 8 wedges.
  7. Place wedges onto prepared baking sheet.
  8. Brush tops with melted butter.
  9. Sprinkle tops with gluten-free rolled oats.
  10. Bake 14 to 18 minutes or until tops just begin to turn golden brown.
  11. Remove from oven and let rest on baking sheet for 10 minutes to set up before serving.


Parsley Gluten Free Biscuits

  1. To dry ingredients add ¼ cup minced fresh parsley or 1 tablespoon dried parsley.
  2. Prepare dough and bake as directed in key recipe.


Pecan Gluten Free Biscuits

  1. Substitute cold buttermilk for the milk.
  2. Omit apple cider vinegar.
  3. To dry ingredients add 1 ½ cups chopped toasted pecans.
  4. Prepare dough and bake as directed in key recipe.


Raspberry Lemon Scones

  1. Substitute cold lemon juice for apple cider vinegar.
  2. Increase sugar to ¼ cup.
  3. To dry ingredients add 1 tablespoon grated lemon peel or 1 teaspoon dried lemon peel.
  4. Prepare dough as directed in key recipe.
  5. Gently stir in 1 cup frozen raspberries.
  6. Turn dough out onto a floured board. 
  7. With a light touch and floured hands, pat dough into a round loaf about 2 inches thick.
  8. With a sharp floured knife, cut dough round into 6 or 8 wedges.
  9. Place wedges onto prepared baking sheet.
  10. Brush tops with melted butter.
  11. Bake 14 to 18 minutes or until tops just begin to turn golden brown.
  12. Remove from oven and let rest on baking sheet for 10 minutes to set up before serving.
  13. Garnish top with Vanilla Cookie Icing.


Rich Gluten Free Biscuits

  1. Substitute cold heavy cream for milk.
  2. Prepare dough and bake as directed in key recipe.


Scones

  1. Prepare dough as directed in key recipe.
  2. Turn dough out onto a floured board. 
  3. With a light touch and floured hands, pat dough into a round loaf about 2 inches thick.
  4. With a sharp floured knife, cut dough round into 6 or 8 wedges.
  5. Place wedges onto prepared baking sheet.
  6. Brush tops with melted butter.
  7. Bake 14 to 18 minutes or until tops just begin to turn golden brown.
  8. Remove from oven and let rest on baking sheet for 10 minutes to set up before serving.
  9. Serve warm with lots of softened butter, and with honey or your favorite jam or jelly on the side.


Scottish Oat Scones

  1. Sprinkle some gluten-free rolled oats over prepared baking sheet.
  2. In a small bowl mix together 1/2 cup brown sugar and 3 teaspoons ground cinnamon, and then set aside.
  3. Substitute cold buttermilk for the milk.
  4. Omit apple cider vinegar.
  5. Substitute Whole Grain Gluten Free Flour Blend for White Gluten Free Flour Blend.
  6. To dry ingredients add ½ cup raisins or dried currants and ½ cup gluten-free rolled oats.
  7. Prepare dough as directed in key recipe.
  8. Turn dough out onto a floured board. 
  9. With a light touch and floured hands, pat dough into a round loaf about 2 inches thick.
  10. With a sharp floured knife, cut dough round into 6 or 8 wedges.
  11. Place wedges onto prepared baking sheet.
  12. Brush tops with melted butter.
  13. Sprinkle tops with some of the cinnamon sugar mixture.
  14. Bake 14 to 18 minutes or until tops just begin to turn golden brown.
  15. Remove from oven and let rest on baking sheet for 10 minutes to set up before serving.


Sesame Seed Gluten Free Biscuits

  1. Substitute cold sour cream for the milk.
  2. Omit apple cider vinegar.
  3. To dry ingredients add 1/3 cup toasted sesame seeds.
  4. Prepare dough as directed in key recipe.
  5. Brush tops of cutout biscuits with some beaten egg.
  6. Sprinkle tops with toasted sesame seeds.
  7. Bake as directed in key recipe.


Shortcake

  1. Prepare gluten free biscuit dough as directed in key recipe.
  2. Spread dough into a greased 8 x 1 ½ inch round cake pan.
  3. Sprinkle top with 2 tablespoons granulated white sugar.
  4. Bake as directed in key recipe.
  5. Remove from oven and cool completely before removing from pan.
  6. Remove from pan and then slice into 2 layers, very carefully lifting top off.
  7. Spread a thin layer of softened butter over bottom layer.
  8. Spread whipped cream over bottom layer and spoon on sweetened berries or fruit slices.
  9. Set top layer into place.
  10. Spread whipped cream over bottom layer and spoon on sweetened berries or fruit slices.
  11. Serve immediately.


Sour Cream Gluten Free Biscuits

  1. Substitute cold sour cream for the milk.
  2. Omit apple cider vinegar.
  3. Prepare dough and bake as directed in key recipe.


Sour Cream and Chive Gluten Free Biscuits

  1. Substitute cold sour cream for the milk.
  2. Omit apple cider vinegar.
  3. To dry ingredients add ¼ cup minced fresh chives or 1 tablespoon dried chives.
  4. Prepare and bake as directed in key recipe.


Sour Cream Raisin Scones

  1. Substitute cold sour cream for the milk.
  2. Omit apple cider vinegar.
  3. To dry ingredients add 1 cup raisins.
  4. Prepare dough as directed in key recipe.
  5. Turn dough out onto a floured board. 
  6. With a light touch and floured hands, pat dough into a round loaf about 2 inches thick.
  7. With a sharp floured knife, cut dough round into 6 or 8 wedges.
  8. Place wedges onto prepared baking sheet.
  9. Brush tops with melted butter.
  10. Bake 14 to 18 minutes or until tops just begin to turn golden brown.
  11. Remove from oven and let rest on baking sheet for 10 minutes to set up before serving.


Southern Pecan Gluten Free Biscuits

  1. Substitute cold buttermilk for the milk.
  2. Omit apple cider vinegar.
  3. To dry ingredients add 1 ½ cups chopped toasted pecans.
  4. Prepare dough as directed in key recipe.
  5. Brush tops with melted butter.
  6. Stir together ¼ cup finely chopped toasted pecans and 3 tablespoons brown sugar; sprinkle mixture over top of biscuits.
  7. Bake as directed in key recipe.


Sweet Scones

  1. Prepare dough as directed in key recipe.
  2. Turn dough out onto a floured board. 
  3. With a light touch and floured hands, pat dough into a round loaf about 2 inches thick.
  4. With a sharp floured knife, cut dough round into 6 or 8 wedges.
  5. Place wedges onto prepared baking sheet.
  6. Brush tops with melted butter.
  7. Sprinkle tops with 2 tablespoons granulated white sugar.
  8. Bake 14 to 18 minutes or until tops just begin to turn golden brown.
  9. Remove from oven and let rest on baking sheet for 10 minutes to set up before serving.


Triangle Gluten Free Biscuits

Triangle Gluten Free Biscuits
  1. Prepare dough as directed in key recipe.
  2. Spread dough into a greased 8x1½ inch round cake pan.
  3. Brush top with melted butter.
  4. Bake and rest as directed in key recipe.
  5. Cut into triangles and serve warm.


Whole Grain Gluten Free Biscuits

  1. Substitute Whole Grain Gluten Free Flour Blend for White Gluten Free Flour Blend.
  2. Prepare dough and bake as directed in key recipe.



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