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Love biscuits but can’t have gluten? Oh man you need our help! This recipe is delicious and will bring you back to those warm delicious biscuits your grandma used to make!
I was raised on a farm in Indiana. It was a great way to spend childhood; Running through corn fields, no neighbors in sight, growing our own vegetables and fruits.
My grandmother taught us southern style cooking which she blended with our midwest roots. There was always something cooking and it was always something delicious.
Those times spent in the kitchen with my grandmother were some of my fondest memories. Another thing that came warm out of the oven often? Her homemade southern biscuits she topped with butter and jam. Wow!
Since my daugher started eating gluten free, we haven’t bought or made any, so I knew I needed to add it to my every growing list of “gluten free recipes to tackle”.
These are simple and delicious. Eat them as is, or slice and fill with jam. You won’t regret having these on the dinner table!
Yields One Dozen Biscuits
Ingredients
- 2 cups of all-purpose gluten free flour
- 2 tsp. of xantham gum
- 2 tsp. of baking powder
- 3/4 tsp. of salt
- 4 tbsp. of butter
- 2 tbsp. of milk
- 1 cup of plain greek yogurt
- Notes: If you want to cut the amount of butter, you could sub 2 tbsp. for 1 tbsp. of applesauce or 2 tbsp. of oil.
Directions
- Preheat oven to 425 degrees.
- In a large bowl, combine and mix dry ingredients - flour, baking powder, baking soda and salt.
- Using your mixer on a low setting, blend butter into the flour mixtures until it begins to look crumbly.
- Add greek yogurt, milk and mix until dough starts to form.
- With your hands begin forming dough into a ball and turn it onto a floured surface.
- Dust top with flour and roll out dough until it is about 1" thick.
- Using a 2" biscuit cutter, push straight down and begin cutting out your biscuits then placing them onto a baking sheet.
- Reform and roll out the scrap dough then continue cutting your biscuits.
- Bake for approximately 15 minutes, until lightly golden on top.
Hello, I was wondering at any point can you freeze this? if so for how long? As well as the fish sticks. How long can you freeze them for? I’m really new at this and need all the help I can get. This site is amazing! Thank you!
Hi Melissa! You can freeze both recipes. two ways: cooked and uncooked for up to 2months in a freezer bag. Always freeze on a cookie sheet for about an hour then transfer to a freezer bag -this way they don’t stick to each other. :)