Homemade Gluten Free Biscuits
My mother’s family lives in the South. Creating Southern style, homemade 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.
Bonus! The beautiful thing about this recipe is that it does not need xanthan gum. 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. Isn’t that wild?
Making Southern Style Drop Biscuits
We use a 2 ounce ice cream/cookie scoop to make these biscuits. You may prefer to press them out and cut into squares. 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 different post!
We’ve made this recipe using whole milk yogurt, (as the original recipe requires,) and fat free yogurt – both work well. However, we prefer the texture and flavor of sour cream in our biscuits. If choosing yogurt, use 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.
Another tip: 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.
Country Sausage Gravy
To make a kickin’ 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.
Please let us know how your Southern style, homemade gluten free Biscuits turned out! We love to receive feedback. Rate this recipe and leave a comment in the section provided below. Thank you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Click on this link to blend a batch yourself. If you choose to make this with another GF flour blend, please note that your results may differ.
Peace & LOVE – Teri
Photos by DuPree Productions; Recipe update 4.20
Making Southern Style Biscuits in the Flour Farm KitchenPrint
These homemade, gluten free Southern Style Biscuits are perfect naked or swimming in Country Sausage Gravy. Best of all, they are easy to make. Just scoop, drop and bake!
Choose Gluten Free, Non-GMO & Organic ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 216g (7.6 oz) Flour Farm Organic Gluten Free Flour Blend (2 C spoon & level)
- 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
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
Before You Dive In – Prep: Please Read!
- Move oven rack to center
- Preheat the oven to 450 degrees Fahrenheit (232 C)
- 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
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. Pat dough into a large ball.
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. Remember to nest the baking sheets.
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 a preheated 450 F/232 C 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, 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 organic salted butter, avocado oil and heavy cream as the glaze.
- Prep Time: 10 minutes + 20 rest
- Cook Time: 16 minutes
- Category: biscuits
- Method: baking
- Cuisine: American
- 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: homemade gluten free biscuits southern style
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