My mother’s family lives in the South. Creating gluten free biscuits that would make them proud was a daunting task. Thankfully, there is a lovely food blogger out there that inspired me to tackle the biscuit “issue.” Thank you Melissa at mamagourmand.com (and America’s Test Kitchen’s How Can It Be Gluten Free Cookbook) for a delicious recipe that we changed a bit to allow our Flour Farm Organic Gluten Free Flour Blend to shine.
The beautiful thing about this recipe is that it does not need xanthan gum. We were happy to omit it! We made batches with xanthan gum and without and presented our family with a blind taste test. They unanimously chose the biscuits without xanthan gum.
We use a 2 ounce ice cream/cookie scoop to make these biscuits. You may prefer to roll them out and cut into squares or use a cutter to create the shape you want. The shape of scooped biscuits makes them quick to make and easy to open up and dress. They bake up tender and fluffy in the middle. Yumm! Our daughter waits next to the oven and watches them cook so that she can eat them as soon as they come out of the oven. She also sprinkles chocolate chips on steaming halves, but that is worthy of a new post!
We’ve made this recipe using whole milk yogurt, (as the original recipe requires,) and fat free yogurt – both work well. We just prefer the texture and flavor of sour cream in our biscuits. Choose a very thick yogurt such as a plain Greek yogurt or Siggis. It’s important that the yogurt consistency mimics regular, full-fat, sour cream. If using fat free yogurt or light sour cream, you will want to eat these biscuits the same day that you bake them. Added fat is a bonus in this recipe as it only calls for 42g (1.5 oz) of butter.
In addition, we allow the dough to rest in the refrigerator for about 20-30 minutes. If you are in a hurry – no problem, scoop away. The biscuits will still taste great. We just find that it is easier to scoop when the dough is refrigerated, (since there is no xanthan gum), and the biscuits taste more tender when the dough is allowed to rest.
One of the best ways to enjoy these biscuits is to have a tea party! Use a smaller scoop and serve them up with a fresh pot of chamomile tea for your little ones. To use this recipe to make shortcakes for your tea party, increase the amount of cane sugar (no more than a tablespoon total) and add a teaspoon of vanilla. Our daughter likes to dip them in fresh whipped cream and eat them with strawberries.
To make country sausage gravy for your biscuits, click on the link to go to Krissy Allori’s site selfproclaimedfoodie.com. This is a delicious recipe that is easy to make gluten free – all you have to do is substitute the same amount of Flour Farm flour for the all purpose flour. If you need to make it dairy free as well, just use chicken stock or a dairy free milk alternative and dairy free butter.
Substitutions: For information on how to make an ingredient substitution, click here. To make these biscuits dairy free, choose dairy free butter and sour cream or yogurt. If you make biscuits using coconut milk instead of sour cream – please send a message and let us know how they turned out!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.
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Recipe Inspiration: Biscuits and Gravy!
Photos by DuPree Productions
Equipment: Digital Scale (preferred), Double Sheet Pans, Unbleached Parchment or Silicone Mat, Measuring Cups and Spoons, Mixing Bowls, 2-ounce Cookie Scoop, Grater, Fork & Heavy Spoon, Pastry Brush
Substitutions: Do you need to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Move oven rack to center
- Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius)
- Line a baking sheet with parchment
- Place the lined baking sheet inside (or on top of) another baking sheet
- If you are using honey (8g) instead of cane sugar, mix the honey with the oil and vinegar in a small bowl, set aside
Choose Gluten Free, Non-GMO & Organic ingredients.
- 216g (7.6 oz) Flour Farm Organic Gluten Free Flour Blend (2 C)
- 4 tsp Aluminum Free, Double Acting Baking Powder (18g)
- 1 tsp Cane Sugar (4.5g)
- 1/2 tsp Pink Himalayan Salt (3g)
- 1/4 tsp Baking Soda (1.5g)
- 42g (1.5 oz) Very Cold Butter (3 T)
- 170g (6 oz) Sour Cream (3/4 C)
- 1 Large Pasture Raised Egg (50g)
- 2 T Oil – we use Avocado Oil (26g)
- 2 tsp Apple Cider Vinegar (8g)
- 44 ml (1.5 oz) Heavy Cream or Melted Butter
Please read the prep note above before you begin.
Step 1: In a large bowl, whisk together the dry ingredients with the exception of the butter.
Step 2: In a separate medium bowl, mix together the sour cream, egg, oil, and vinegar (and honey if using in place of cane sugar).
Step 3: Grate the butter into the large bowl with the dry mixture. Use a fork to integrate the butter into the flour.
Step 4: Add the sour cream mix to the flour and butter mixture. Use a heavy spoon to thoroughly combine. Use your hands to mix if you need to. Make sure all flour bits are soaked up.
Step 5: Cover the bowl and place in the refrigerator for 20-30 minutes.
Step 6: Scoop up about 42g (Blue Scoop #16, 2 oz) of dough in the cookie/ice cream scoop. Drop on the parchment about 1/2 inch apart.
Step 7: Optional- brush heavy cream or melted butter onto biscuit tops. We prefer heavy cream. You may also glaze the biscuits after they come out of the oven. It’s up to you!
Step 8: Bake in the center of the oven for 16-18 minutes. The tops should appear golden brown.
Step 9: Remove biscuits from the oven and place the pan on a cooling rack for 5 minutes. Remove from pan and transfer directly to cooling rack to completely cool or eat them hot out of the oven with your favorite spread.
To store: Once the biscuits are completely cool, you can store them in an airtight container. They will stay delicious for two days, but taste better when reheated.
To freeze: For best results, it’s best to freeze biscuits the same day you make them, within a few hours of coming out of the oven. Store them in a freezer safe container for up to a month. Reheat them in the oven (we set our temp to 250 degrees Fahrenheit/121 degrees Celsius,) or microwave.
The nutrition information provided below is for the recipe as written above using salted butter, avocado oil and heavy cream as the glaze.
- Serving Size: 1 Biscuit
- Calories: 250
- Sugar: 2g
- Sodium: 460mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Best Gluten Free Biscuits