Southern Fluffy Gluten Free Biscuit Recipe
Friends, I am excited. Finally, a Southern, fluffy, gluten free biscuit I am proud of.
I worked for six months experimenting on a gluten free biscuit. The feedback has been heart warming, and gratifying as it quickly rose to my number one food post out of 1,000 recipes.
This is my rice flour based gluten free biscuit. The next biscuit that is wildly popular is my almond flour based low-carb, grain free biscuit. Both are very worthy, so it will be up to you.
You see, I never set out to make a good Southern fluffy biscuit here at Spinach Tiger, but I did and the comments and emails I still receive years later on this recipe have proved how good my biscuit recipe and technique is.
However, I know many of you are gluten free, as am I, because of a health issue, and you deserve to have the best biscuit possible.
I have Hashimoto’s and wrote about my personal story with this immune disorder that affects the thyroid, and while gluten doesn’t seem to make me sick, it’s very discouraged. This is why you are seeing an increasing amount of gluten-free baked goods and grain free baked goods.
I am one of more blessed people with this disease, because I haven’t had any serious symptoms, as it was discovered early and medication has balanced my thyroid numbers. I want to keep it that way and eat as healthy as possible. That means no gluten. (It pays to get a wellness blood test every year that checks your thyroid).
About Gluten Free Biscuit Recipes and My Trial and Error
This is not going to be the exact duplicate of my original Southern biscuit. However, I’ve gotten as close as I think I can get.
I experimented with flours. I experimented with eggs, no eggs, buttermilk, fake buttermilk and cream, corn starch, no corn starch.
I made several batches, sometimes one after another. Then yesterday morning, the second batch of the day got the result I was looking for.
The problem with gluten free biscuit baking is that too many of the biscuits were grainy, tasted funky, and didn’t rise. Sometimes they were too gummy and sometimes they didn’t brown. The most noticeable issue was that, if left on the counter all day, they turned to rocks.
One unusual counter intuitive attribute about gluten free biscuits is that you can’t eat them right out of the oven. The texture will be a bit gummy; let them cool about five or 10 minutes.
My Criteria for a Gluten Free Biscuit
Realizing gluten free biscuits cannot be exactly the same as gluten-floured biscuits, I still had a criteria.
- Texture could not be grainy, but must be crispy outside, fluffy inside.
- Flavor. No after taste, just buttery.
- Rise. Biscuits would have to rise or they are not biscuits.
- Southern Approved. Mr. Spinach Tiger, who has a perfect palate, gives the thumbs up. He tasted every batch, and actually guided me to the right balance of ingredients and texture.
My Secret for a Gluten Free Biscuit
This might seem odd, but I tried adding in ricotta cheese and this gave me the texture and flavor I was looking for. If you don’t want to use ricotta cheese, they will still be good, especially since I have added in golden flax meal.
Gluten Free Flour. I did not mix my own gluten free flour for this biscuit. I know you’re not going to do that and truthfully, that is just too tenuous and inconsistent. I chose a flour readily available in the grocery store. If you want to make your own flour, I do have a recipe for you here.
Bob’s Red Mill 1-1 Baking is the flour of my choice and you can order it here. If that changes, I’ll let you know. If you think you have something better, let me know. They have a biscuit recipe on the back and I did not use that. Mine is better.
Stay away from gluten free flours that have beans because the flavor will not be satisfactory. Stay away from gluten free flours where the first ingredient is corn starch.
No to Corn Starch. I’ve seen some recipes out there that add a half cup of corn starch. I tried that recipe that claimed greatness and it was the worst of ten batches. The biscuit was grainy, flat, and tasted terrible.
Eggs. Many recipes call for 1 egg per cup of flour. I found that 1 egg per two cups of flour reduced that odd gummy texture I didn’t like.
Butter. Real unsalted butter is the only way I make biscuits, again for flavor and texture.
You can make really small ones too out of the same batch.
Salt and sugar add flavor and the sugar helps the biscuits brown.
Golden Flax Meal adds something to the texture and flavor, but it’s an option. My original recipe didn’t include this. I discovered it when I made these biscuits for this chicken pot pie.
Liquid: I like Real Buttermilk. It’s not just for texture; it’s for flavor. See notes below for substitutes. However, you can also use whole milk with a teaspoon of added white vinegar. Some have had great success with almond milk!
I paid attention to the tips I’ve outlined in my original Southern Fluffy recipe. I decided that the gluten free biscuit should not touch (we call this kissing) as I recommend in regular biscuits so that the edges brown, but I still maintain a hot oven of 450°F.
Size of Biscuit – This recipe only makes eight biscuits. The round is about 7 inches in diameter, no more, as that will result in a flat dry biscuit. It’s very important that you do not roll this out any larger or flatter or you will be disappointed.
You Need Sticky Dough to Make a Good Biscuit
You need sticky dough. If you feel the dough is too sticky to work with, you can make these drop biscuits, but just spooning the dough onto the cookie sheet. You may want to watch the video to see how I deal with the sticky dough. I highly recommend you watch the video.
You Can Make a this biscuit Dairy Free by Doing This
If you have to eat dairy free, substitute the buttermilk with almond milk, water or coconut milk along with a teaspoon of white vinegar. Vinegar will add tenderness to the biscuit dough. Mix the egg right into the liquid.
Substitute the butter with this shortening by Nutiva. Using a fork, add in shortening in small pieces. You may need to use your hands. Freeze this for twenty minutes, and refrigerate the liquid. Once you add the liquid into this flour mixture, then mix according to the directions. Remember sticky dough!
Chicken Pot Pie with Gluten Free Biscuits, a Comfort Food Dinner
You may also like to make a dinner with these biscuits, making a gluten free Chicken Pot Pie with Biscuits.
Gluten Free Strawberry Biscuits with video – Similar to this recipe, but sweeter and with strawberries. Instead of ricotta cheese, I use yogurt to get the right texture.
Gluten Free Pizza Crust – The one thing I missed the most was pizza. Friends, this gluten-free pizza crust is just simply amazing. It’s chewy and crispy and there’s a video.
My Absolute Favorite Gluten Free Baking Recipe is this Bread and It’s Easy
This recipe for Gluten Free French Bread is another one I did ten times to make it perfect. It’s so easy, made in 60 minutes start to finish, and you can freeze it.
You may also want to try these gluten free sweet potato biscuits.
You may also like my latest this BISCUIT which is also keto, low-carb, low calorie and diabetic friendly.
I get a lot of emails about this biscuit. Feel free to write me at anytime at SpinachTiger@me.com
Let me know what gluten free baking you would like me to do! What are you missing the most?
- 6 tbsp Butter, unsalted
- 2¼ cups (333 grams) plus more for dusting I recommend Bob's Red Mill 1-1 Flour order here
- 1 tablespoon gluten-free baking powder
- 1 teaspoon sea salt
- 2 tablespoons of golden flax meal (see notes)
- 2 tablespoon sugar (optional)
- 1 egg
- 1 cup buttermilk (see notes for substitutes)
- 3 tablespoon whole milk ricotta cheese (see notes)
- Cut butter into small pieces. Freeze for 15 minutes.
- Whisk together the dry ingredients, flour, salt, baking powder, golden flax meal, sugar.
- Add in butter with your hands or pastry cutter. (The Video shows how to do this).
- Mix Ricotta Cheese with Buttermilk. Add egg to the milk mixture. Stir.
- Add in to mixture. Use a wooden spoon.
- Mixture should be wet. Put some more flour on bottom and top of sticky dough.
- Form into a disc. Cut Biscuits.
- Put on a baking dish separated.
- Bake at 450 degrees for 15 to 20 minutes.
- Let them cool at least 5 minutes or longer. Until they cool, the biscuits are gummy. They get better as they cool, very different from biscuits with gluten.
However, if you are skipping the ricotta cheese, adding the two tablespoons of golden flax meal will make a difference.
Milk Substitutes: You can use water with a teaspoon of vinegar. Some have also been successful using coconut milk. (Still use vinegar). Vinegar is a tenderizer.