How about a warm, flaky, buttery Gluten-Free Southern Biscuit? They are easy to make, quick to bake, and leave your house smelling like a bakery.

I could not help but devour one of these Gluten-Free Southern Biscuits (drenched in honey) within moments of the pan coming out of the oven. Yes, they are high in starch, but so are their gluten containing equivalents! If you’re worried, then enjoy one and share the rest with your friends.

If you’re a biscuit lover, like me, then you’ll love how easy they pull apart, how well they hold up to butter, and how amazing they taste when they melt in your mouth.

We bake up biscuits and the keep them in the freezer, to keep weeknights easy. My girls also like to take them in their lunches every once in a while.

I have made these with dairy-free substitutions and they baked up beautifully. If you decide to use a dairy-free butter, remember to omit the salt otherwise there will be too much salt. Dairy-free butters tend to be quite salty.

Yield: 8 biscuits

Gluten-Free Southern Biscuits

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How about a warm, flaky, buttery Gluten-Free Southern Biscuit? They are easy to make, quick to bake, and leave your house smelling like a bakery.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• INGREDIENTS:
• 1/3 cup gluten-free all purpose flour blend
• 1 cup cornstarch
• 2 teaspoons gluten-free baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon xanthan gum
• 5 tablespoons butter, cold**
• 3/4 cup buttermilk**[br][br]
• **Substitution Solution: Substitute the buttermilk with rice milk + 1 teaspoon white vinegar and the butter with a vegan butter and make these dairy free and vegan! Note: Substitutions may change the texture and flavors slightly.

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking pan; set aside.
2. In a large mixing bowl sift together the first seven ingredients. Cut in butter with fork or pastry cutter until mixture resembles coarse crumbs.
3. Add buttermilk (or rice milk + vinegar) to the flour mixture, while stirring with a fork. Stir just until dough is moist and pulls away from the side of the bowl.
4. Sprinkle flour on a piece of wax paper, spoon the dough on top of the flour into one ball, and flour the top of the dough. Place a piece of wax paper on top of the dough and roll it out. It should be about 1 inch think. Cut dough with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
5. Place biscuits on the baking sheet and bake for 20-25 minutes or until golden brown. Makes 8 biscuits.

Nutrition Information:

Yield:

8

Serving Size:

1 biscuit
Amount Per Serving: Calories: 306 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 29mg Sodium: 528mg Carbohydrates: 46g Fiber: 1g Sugar: 6g Protein: 5g