GF•Sweets Fluffy Gluten-Free Biscuits

Besides banana's and eggs, this morning I realized we were out of gluten-free breakfast options, so I decided to attempt making a gluten-free biscuit.  To my delight, they turned out fluffy and delicious. My son said "Mom, if you hadn't told me these were gluten-free, I would not have known."  

This recipe is light, fluffy and great with a pat of butter and your favorite jam. I used boysenberry on mine. The are also delicious with honey. (I had to go back for seconds!)

Enjoy!

GF•Sweets Fluffy Gluten-Free Biscuits

This is a custom recipe created by Shauna Wagoner.  ©GF•Sweets.

What You'll Need:

1  cup potato starch flour
1  cup gluten free all purpose flour
1/2  cup cornstarch
3 1/2 teaspoons xanthan gum
1 1/2 tablespoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
2/3 cup cold butter, cut into small pieces
1 1/2 cups cold milk

Instructions:

Heat oven to 375°F. Line a baking sheet with parchment paper.

Place the gluten-free flour, potato starch, corn starch, xanthan gum, baking powder, baking soda, salt, and sugar into a bowl. Stir until well mixed.

Sprinkle the butter cubes evenly over the flour mixture and cut in using pastry cutter or hands. The mixture should resemble coarse crumbs.

Pour the milk evenly over the mixture. Mix until the dough gathers into a moist clump.

Using your bare hands, gather a clump of dough and lightly shape it into a biscuit, being careful to handle as little as possible. Place biscuit onto the cookie sheet. Repeat this for all the remaining dough.

Bake 20 minutes or until lightly browned.


Makes 12 biscuits.

Specific Gluten Free Products Used:  
Bob's Red Mill Gluten Free All Purpose Flour
Bob's Red Mill Xanthan Gum