Missing the taste of biscuits when you went gluten free, these biscuits will make you feel like your cheating on your gluten free diet.
  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min
  • Yield8 Biscuits
  • Course
    • Side Dish
  • Suitable for Diet
    • Gluten Free


  • 2 Cups STODKIE Gluten Free Flour
  • 1 teaspoon Xanthan gum
  • 1 teaspoon fine sea salt
  • 2 1/2 teaspoons baking powder
  • 6 tablespoons butter, cubed and cold
  • 3/4 cup milk


Preheat the oven to 425°F.
In a large bowl, whisk together the flour, xanthan gum, salt and baking powder. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.
Stir in the milk until incorporated. You may need an additional 1-2 tablespoons of milk to insure all the flour is moistened. Form the dough into a ball and knead about 10 times in the bowl.
Roll the dough out on a floured board to desired thickness (biscuits will not rise much while baking). I roll the dough to about 1 ½ – 2 inches thick. Use a 2 inch biscuit cutter to cut the biscuits. Gently re-roll dough as needed.
Place biscuits on an ungreased baking sheet and refrigerate for 30 minutes (uncovered) before baking. You can also make the dough a few hours ahead of time and leave refrigerated until ready to bake.
After 30 minutes chilling, bake 12-15 minutes or until done (cooking time will depend on thickness of the biscuit). Serve warm.
Store leftovers in an air-tight container or bag overnight or freeze.
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