September 4, 2012
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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 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
Ingredients
- 2 cups all-purpose gluten-free flour
- 2 teaspoons xanthan gum
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 4 tablespoons butter
- 2 tablespoons milk
- 1 cup plain Greek yogurt
Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the flour, xanthan gum, baking powder, and salt, and mix well.
- Using your mixer on a low setting, blend the butter into the flour mixture until it begins to look crumbly.
- Add the milk and yogurt, and mix until a dough starts to form.
- Using your hands, begin forming the dough into a ball, and turn it onto a floured surface.
- Dust the top with flour, and roll out the dough until it is about 1-inch thick.
- Using a 2-inch biscuit cutter, push straight down, and begin cutting the biscuits, then placing them onto the baking sheet.
- Reform and roll out the scrap dough, then continue cutting the biscuits.
- Bake for about 15 minutes, until lightly golden on top.
Notes
Tyler
Hey sana I saw your question and didn’t see momables reply I googled what would be a good alternative and the brand SILK has a Lactose Free yogurt and I believe it is also without coconut too because they use soy not coconut. But I would look into it and find out I don’t believe it should alter the recipe at all given that its still yogurt they just substituted the allergen. I would try it what’s the worst that can happen?
Sandra
These look great! I am originally from the South and it’s been VERY hard to find anything that is close to a “real” biscuits, so I would like to try this and see how my family likes them. Could you be more specific about the GF flour blend you chose – whether you made it yourself or bought it premade, either way? THANKS!!
MOMables
Sandra, we typically test most of our recipes with King Arthur Flour All Purpose Gluten Free Baking Flour. Enjoy!!
Susan
I was looking for a gluten free recipe that cut out some of the butter and found yours — so glad I did! So crispy on the edges yet light and airy on the inside! I used a box grater for the butter since I was just stirring by hand. I made this as drop biscuits so skipped the rolling/cutting step and just spooned it out.
For those asking about flour mixes – I used Namaste organic blend that includes xanthan gum so I didn’t add any xanthan to mine. That brand of flour is a bit hard to find but I get it shipped from Costco online and I don’t think you need to be a member to order that item. Thank you!
Rao
We don’t need gluten free. What and how mych can I use instead?
MOMables
Rao, I suggest you search for another recipe. this is specifically for gluten free baking.
janet
another great recipe from momables!!!!! I only made half the batch because I haven’t found a good gluten free bread I like and these are great!!! I ate almost all!!!! I need to make double the batch next time and freeze!!
MOMables
yes! double the batch and freeze is what we do too! Thank you Janet!
Sana
Hi,
I was wondering if you had an alternative for the greek yogurt since my son is allergic to dairy. Also, I can’t use anything with coconut either.
Thanks!
Melissa
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!
Laura
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. :)
Joanne Knight
If you freeze unbaked, do you then just thaw and follow baking directions in recipe? Do you thaw in refrigerator or microwave? If you bake first, just thaw in micro????
MOMables
I freeze unbaked and bake later +3 minutes in the oven. Otherwise, you can also cook, slice in half and freeze. toast on demand.