Saturday, June 27, 2015


These biscuits cook in 10-12 minutes!  100% gluten free and 100% delicious taste, with flawless texture too!


3 1/3 cups gluten free flour (it is important to use Cup4Cup brand)
Cup4Cup Flour can be found at Amazon
1 Tablespoon granulated sugar
5 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cream of tartar
2 teaspoons salt
1 stick (1/2 cup) butter, ice cold & cut into cubes
1/2 Cup coconut oil shortening, organic, not refined (raw)
1 1/2 cups faux buttermilk (see recipe below)
1/4 cup melted butter

NOTE: Get all of your ingredients ready ahead of time, to be sure your butter cubes are cut and stored cold in the fridge or freezer.  Also make your faux buttermilk right away because it needs to sit for 10 minutes before using it.


Food processor with knife blade
Mixing bowls - 2 medium bowls
Measuring cups (dry & liquid)
Measuring spoons
Cast iron frying pan
Biscuit/cookie cutter (or a drinking glass) for cutting dough

Faux Buttermilk Directions

Combine 1 1/2 cups of alternative milk (almond, coconut, hemp, etc. - whatever you prefer) with 1 tablespoon, 1 teaspoon, and 1/2 teaspoon of apple cider vinegar (okay to substitute fresh lemon juice or other white vinegar).  Let the mixture stand for 5-10 minutes at room temperature before using.   Set it aside while you start preparing the biscuit dough.
(Note: The rule for faux buttermilk is a ratio of 1C milk:1T vinegar.)


Preheat oven to 450 F degrees
Get food processor out, put the sharp blade in (but leave the lid off so it's easy to add ingredients)
Put dry ingredients into food processor:

  • flour
  • sugar
  • baking powder
  • baking soda
  • cream of tartar
  • salt
Put the lid on your food processor and pulse for just a moment to fluff and mix the dry ingredients.

Take the lid off your food processor and add the cubed butter and coconut oil shortening.  Put the lid back on the food processor and pulse for ONLY A FEW SECONDS.  You do not want to make the mixture warm.  You should see pea size pieces of butter and a generally crumbly look to the flour mixture.

Pour the faux buttermilk into the food processor and pulse again for only a few seconds.  Just long enough to bring the dough together.  

The dough will be quite sticky and wet.  Just deal with it sticking to your fingers as you pour/pull it out onto a floured surface.  Flip the dough over a few times until it forms a ball shape making sure it does not stick to the counter, adding more flour to the surface as needed.  REMEMBER to use only Cup4Cup gluten free flour for this part too.  The dough will be soft but hold together.  With a generous amount of flour under it, press the dough down into a 1 inch thick circular shape.  Cut rings of dough with your cutter or glass.  Remove each biscuit immediately after cutting it, so it does not stick to the counter.  Place the biscuit onto the cast iron frying pan.  Repeat until all of the dough is formed into biscuit shapes on your frying pan.  I usually get 10-11 biscuits.  I can fit 9 biscuits perfectly on my cast iron pan.  So I'm trying to learn to make my dough a little more than  1 inch so I get exactly 9 biscuits.  

Remember the 1/4 cup of melted butter I said you'd need?  Now you brush or pour the butter over the top of the biscuits.  Then place on center rack in 450 degree (preheated) oven for 10-12 minutes!  

That's it.  You'll have just enough time to clean up and get out some plates to serve these!  These biscuits are fantastic served right out of the oven or reheated.  I love them with blackberry preserves or cut in half with Canadian bacon and a fried egg on top!

I hope you enjoy them as much as I do.  I created this gluten free recipe by reading lots of different "regular" recipes and combining the ideas I thought would work well together.  Let me know how they turn out for you.  And please share photos!  I'd love to see how yours turn out. 

CELIAC SAFE!  100% GLUTEN FREE!  VEGETARIAN.  Almost Vegan (it has butter).

1 comment:

  1. This gluten free biscuits recipe could easily be vegan too, but replacing the butter with coconut oil or any other firm non-dairy shortening.

    By the way, these gluten free biscuits are great with real buttermilk too. I make them with buttermilk sometimes and with faux butter milk, depending on my mood and what I have at home.