Gluten-Free Southern-Style Biscuits

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 yummy biscuits your grandma used to make!

I was raised on a farm in Indiana. It was a great way to spend a 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 Midwestern 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 ever-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!

Gluten-Free Southern-Style Biscuits

Yields One Dozen Biscuits

  • Author: MOMables
  • Cuisine: Baking

Ingredients

  • 2 cups all-purpose gluten-free flour
  • 2 teaspoons xanthan gum
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 4 tablespoons butter
  • 2 tablespoons milk
  • 1 cup plain Greek yogurt

Instructions

  1. Preheat the oven to 425F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, combine the flour, xanthan gum, baking powder, and salt, and mix well.
  3. Using your mixer on a low setting, blend the butter into the flour mixture until it begins to look crumbly.
  4. Add the milk and yogurt, and mix until a dough starts to form.
  5. Using your hands, begin forming the dough into a ball, and turn it onto a floured surface.
  6. Dust the top with flour, and roll out the dough until it is about 1-inch thick.
  7. Using a 2-inch biscuit cutter, push straight down, and begin cutting the biscuits, then placing them onto the baking sheet.
  8. Reform and roll out the scrap dough, then continue cutting the biscuits.
  9. Bake for about 15 minutes, until lightly golden on top.

Notes

If you want to cut the amount of butter, you could substitute 2 tablespoons for 1 tablespoon of applesauce or 2 tablespoons of oil.

 

 

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About Keeley McGuire

Keeley is our resident allergy friendly contributor. She is a full-time working mom to one little girl who loves her homemade lunches. In her personal blog, KeeleyMcGuireBlog, she shares her gluten free and peanut free recipes, her love for her crockpot, and the occasional craft.