GF Biscuits or why you should love your GF Flour Mix

These biscuits were divine. A bit heavier than non-GF biscuits, but I anticipated that. Maybe 7 years of GF eating have taught me not to expect the identical consistency as my memory believes there should be. I don’t know. I do know that I have found equally flavorful and delicious foods with a bit of help from my favorite gluten-free flour blend.

Really. Gluten-free baking doesn’t have to be so hard.
It needn’t be so intensely intimidating.

Don’t get me wrong.

I know that it has taken me so long to get ready to take risks (and bake my traditional gluten recipes with gluten-free flour mixes). We can all calculate $$$$$ per pound versus $ per pound for the ingredients? I know that was a reason for me to avoid experimenting for a while. That and I didn’t want to spend “so much time” (which is now about 20 minutes every couple weeks) mixing up flours to create a mix.

I know some people love the premade, marketed mixes, but they are cost-prohibitive for me. Since I use the flours separately for cooking and baking, buying yet another special flour mix didn’t make sense for our budget. Maybe it does for yours. 🙂 I encourage you to find a blend that you love and try a favorite recipe from the past. If your blend has xanthan gum in it, you will more than likely be able to use it for a 1:1 exchange for the flour called for in your favorite family recipe. (Unless it’s bread.. and then.. well.. then GF breads are a bit different sometimes and require adjustments more than just a flour swap.)

This week, Cook’s Illustrated arrived at my house some time in the last week of so and it had a recipe for “Drop Biscuits” that looked like one I’ve made since my college days when biscuits & gravy were all the rage (well, among the guys in our large group of friends anyway). The only difference was how they used the buttermilk and butter together to make it lumpy before adding to the dough. Huh. Maybe I should try it? Yes. I should definitely try it. (Before I go any further, please know that Mary Frances has some AWESOME drop biscuit recipes that use the flours separately and are DEFINITELY worth trying out!)

I almost didn’t post this. Instead I’ve been planning a post to put together Thanksgiving and Holiday recipes as a blog-event. But, well… I am gonna have to get some help from GF Mommy & Sea on the Blog-Event-Sponsorship front, because I’m clueless. (Consider this a shout-out, all! What do you think? Are you up for it, everyone? Details TBFO (to be figured out) LOL).

While I figure that out, and send out a few email pleas, here’s the recipe for the biscuits your looking at. While they are best warm (aren’t all biscuits?), reheating is definitely an option….. if they last that long.

Gluten-Free Scooped Biscuits (A college + Cook’s Illustrated Combo)
(Makes 12 biscuits if scooped.)
2 cups GF Flour Mix
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons sugar
1 teaspoon salt (or 1/2 teaspoon salt if using salted butter)
1 cup cold milk + 1 Tablespoon lemon juice (for the coddled milk)
8 Tablespoons unsalted butter, melted and slightly cooledDirections:

  1. Preheat oven to 450F.
  2. Add 1 Tablespoon lemon juice to cold milk and set aside until thickened (about 8 – 10 minutes). Keep it in the refrigerator until you need it again (Step 5).
  3. Cut butter into pats and melt quickly – but don’t boil! – butter in short burts in the microwave. Stirring after each 15-20 until melted, but not simmering. Set aside to cool a bit.
  4. Whisk together dry ingredients (GF flour mix, baking powder, baking soda, sugar and salt) in a small mixing bowl.
  5. Pour the melted butter into the cold milk while stirring. (The Cook’s Illustrated step.) The butter will form small clumps within the milk. Don’t worry – while it looks weird, it helps disperse the butter in little chunks throughout the dough when it bakes better.
  6. Add milk/butter mixture to dry ingredients and stir until combined. The dough is should not be too sticky at all. If it is, add a tablespoon of GF flour mix at a time until it comes together better but isn’t super-sticky.
  7. Scoop out with an ice cream scoop and drop onto a silpat/cookie sheet.
  8. Bake for 10-12 minutes or until golden brown. If you don’t want a crunchy exterior of your biscuit, brush the bake biscuits with melted butter before serving to ease-off on the crunch factor.

Happy Baking all!

PS.   (January 2008)  I just used this same recipe for dumplings with a chicken and dumpling soup. I made them smaller and they turned out great! I just made smaller balls and dropped them on top of my soup to let them simmer away until done. It was delicious that night -and was also good reheated with the soup for my lunch the next day. 🙂


  1. Your biscuits look lovely. What kind of ideas did you have on the T-day & holiday blog event? I’d be interested in working with you on it. So might Gluten Free By The Bay…she did the blogging event for Karina.

    Sheltie Girl @ Gluten A Go Go

    Emailing you all tonight about T-Day/GF… working on an idea and want to have us get together with it by Tuesday or so. I’m glad you are jumping in too – I need all the help I can get! – Kate

  2. I’m in on the holiday thing. Maybe you could
    “assign” some of us a topic (Like first meat, then sides, then dressings, then salads, then desserts, then breads) and different people can host and others can post accordingly in the comments….

    Let me know. I’m in.

    Hooray! Ginger’s coming for Turkey Day! 🙂
    I’m emailing everyone tonight with the idea structure and will have it online by Tuesday. =)

  3. Kate,
    Your biscuits look lovely! Blog events are a lot of fun and a good way to meet new bloggers, so I think it’s fabulous that you’ll be hosting one. I can’t wait to participate!
    A pretty tag for a blog event is always a favorite… Make a nice image and ask participants to link back to your event and include the tag. It gives nice cohesion and also gets new participants who click through out of curiosity.
    There’s a site called “Is My Blog Burning” where you can list your event, if you think you’d like more publicity than just word of mouth. I go there sometimes when I want to find events to participate in. If you do post there, make sure to stress the gluten-free part- you could get some (non-gf) bloggers who are intrigued by the challenge, and it’s always fun to see what people come up with.
    Anyway, it sounds great and I can’t wait to see how you do it!


  4. I’m actually whipping up a batch of biscuits this morning Kate!! Yum!! That is, if I can clean off my counter enough to make a batch! haha! I have missed biscuits!

    I love the redesign of your site!!

  5. Hi Kate — the recipe looks great! About how many biscuits does the recipe make? Thanks, Rochelle

  6. Kate
    Found your site last week and tried the wrap bread. Big hit in the Laptop Lunchbox as roast beef finger sandwiches. It worked great to make rectangle pieces that fit in the bento style sections. I’m thinking it would be a great bread for panini too.

    I was looking for a biscuit recipe to go with the beef stew I made to put in my daughters new Mr Bento lunch jar. Gave up and put rice in one of the bowls instead. We’ll try this next week. I need all the help I can get feeding two Celiac teens and trying to wean us off all those expensive mixes.

  7. Hi, I’m a Brit and for years have heard about biscuits and gravy and not know what it was. I finally know what americans mean when they talk about biscuits 🙂 Well vaguely anyway. These are savoury right? I looked up biscuits and gravy on wiki and it looked a bit like a white sauce to me, how else would you eat them?

    Not sure I can help with your blog event because well we don’t do Thanksgiving and the like but will watch with interest.


    Hello Esther!
    These biscuits are just one kind of biscuits that people eat with gravy. Usually, they eat buttermilk biscuits that are soft and doughy. These drop biscuits are a bit crunchy on the outside (by my preference…LOL). And yes, people love them smothered with sausage gravy. To be honest, I’m the least authoritative on this because I’ve never gotten over the cardiac-arrest thought when I see a huge plate of biscuits and gravy. LOL

    I’m thinking of changing our GF Blogging event to be more global – Holiday Cooking. That way everyone can participate and share recipes they enjoy during the Holiday season. I hope you will find a goodie to share, if you’d like! I’d love to have you! 

  8. You are my hero! I just made these biscuits and they were incredible! The best biscuits I have ever made, hands down! (Better than anything I had made pre-GF, even.)

    I’ll post a picture and link to your recipe.

  9. These look fantastic – can’t wait to try them! If it isn’t too late, I’d be happy to help with the GF blogging event. Let me know……..


  10. These DO look fantastic. And this was my first go at baking with GF flour. I tried to follow these directions exactly and not make any substitutions, but all I ended up with after I mixed all the ingredients together was a gloppy mess. I added another *cup* of GF flour (which I didn’t want to do but wasn’t sure what else could rescue it at this point) , and the dough was still extremely sticky and gooey. I’ve made regular flour biscuits before and the dough always resembled the description in this recipe.
    I was thrilled to find such a delicious looking recipe that doesn’t call for xanthan gum. The biscuits cooked up okay (kinda flat), though they look nothing like the ones in the photo above. Does anyone have any suggestions on what might have gone wrong?

    Oh! I’m so bummed. I don’t know what could have happened. I have been doing a bit of reading about GF flour mixes and believe that bean flour versus rice flour based mixes may make a difference in liquid absorption. The GF flour mix that I use is rice flour based, is yours? Are you using a prepackaged mix that uses gelatin or a lot of tapioca starch? Those also add stickiness to the dough. Oh, I hope we can figure this out. Others have had success/ease with this recipe, so I’m sure we’re just missing something basic here and then you, too, will be eating biscuits with us virtually! 🙂 -Kate

  11. I think it was the Red Mill All Purpose GF Baking Flour. I’m hoping a rice flour base will yield better results. I had higher hopes for bean flours, but they’re pretty icky!

    I will try this again and again until my biscuits look close enough to those.


    Maybe it is the bean flour then, huh? Here’s what I would try:I would make a batch of the rice flour blend then. I know this makes 4 ½ cups, but you may like it.
    Here’s that blend:
    • 2 1/4 cups superfine rice flour
    • 1/4 cup potato starch
    • 2/3 cup tapioca flour
    • 3/4 cup sweet rice flour
    • 1/3 cup cornstarch
    • 2 teaspoons xanthan gum

    OR – just eyeballing it now – I would use
    3/4 cup rice flour
    1/2 cup tapioca starch
    3/4 cup corn starch or potato starch

    This will give you 2 cups.
    Since this doesn’t have any xanthan gum, I would put in a teaspoon for the biscuits to hold it all together.

    I think this will work.
    I’m not a big fan of the bean flour blends, but that’s just my personal taste preferences.
    I can taste the hint of bean in the flours….. doesn’t taste too good to me. LOL

    Please let me know if this works for you!

  12. These biscuits are wonderful, I’ve made them twice in the last week. I think they are becoming a staple item. My GF doesn’t contain xanthan gum, so I added a pinch. Perfect! Thank you.

  13. Oh my! Thank you so much for this recipe! I’ve been cooking GF for almost 11 years and have yet to find a biscuit recipe I really liked, but this one will become a staple around here I’m sure. We’ve eaten half of a double batch already (household of 4, I make everything baked in a double batch!) and I’m envisioning peach cobbler, meat pies, scones, a very thin batch as the beginning of stuffing…..yum!!!

    I loaned out my fave out-of-print GF cookbook Cooking Gluten Free never to see it again *sob* and so have been forced back onto the internets – and you are a happy find 😀 Every recipe I’ve seen of yours I want to run to the kitchen and bake, and these biscuits confirm that.

    Someday I’m going to have to find someone who has Cooking Gluten Free (which has lots of Wendy Wark’s flour mix recipes as well as lots of excellent basics) and beg them to copy it for me. I always figured I could just buy another copy – but the press went out of business! ;P

  14. I am so depressed! I substituted rice milk for cow’s milk (allergic to casein), and apple vinegar for lemon juice, but usually that doesn’t make much difference. And I used a rice-based flour mix, but it was SO WET, even adding another cup+ of rice flour, the batter was like shaving cream (vinegar and baking soda). The biscuits cooked up like cookies, and fell completely apart shortly after coming off the sheet. My husband is cutting up some apples from last week, and will put some in a pie dish, and put the rest of this batter over it, and we’ll try a cobbler rescue! Hate to be a negative voice, but I was always a really great baker, but GF baking is a whole ‘nother world… Thanks for being out there, though! Happy New Year!

    I’m so sorry, Vita! Yes – GF Baking is a whole-other world! I promise that once you get your feet under you, it will go MUCH more smoothly. I can’t say that I know what happened in this mix for you. Moisture is DEFINITELY how GF Baking adjusts rather than by adding/subtracting flour/dry ingredients like Gluten baking does. Maybe next time try to mix the entire liquid amount, but only had it little by little? This may be especially true depending on where you live and what type of rice flour/starch ratio is in your mix. I know this recipe will work with the mix I use. Maybe you want to try that? 🙂 – kate

  15. Thanks very much for posting this!! I made them for dinner tonight, and not only did my wife who has celiac disease enjoy them, we all did. In fact, our boys preferred them to “regular” rolls purchased today FROM THE BAKERY. Wow!!

  16. Jane Lynn Teater says:

    Please send me an email and let me know just what your gluten free flour mixture is. Thank you!

    You can find the flour mix here:

  17. I just made some of your biscuits without the sweet rice flour, (couldn’t be found) I just used plain white rice flour. They are really good but the recipe for the drop biscuits made just a little too much because I was just sampling them while no one was at home. Can I refrigerate the batch that I didn’t bake and use it at a later day? How long will they keep? Thankyou! Jane Lynn

  18. looking for dumplings for chicken and dumpling, but i’m also dairy free, so we’ll see if I decide to go with this or something else – plus i cant use any other flour mixes because I cant do rice or tapioca or even xanthan lol.

    But I wanted to mention the gravy – I dont have my recipe on me, but i used to cook up bulk breakfast sausage in crumbles, stir in flour to make a roux, then add milk like making a white sauce, and 2 beef bullion cubes, and cook to thicken. Everyone loved it, even if they thought they wouldnt.

  19. Mitchell Parker says:

    I’m having problems with biscuits, and I have cooked for years, both biscuits and corn bread is to crumblie and falls apart? Please help. Mitch.

  20. Janice LeBlanc says:

    Hi! First want to say Thanks!!!!!!! I made these today and found them to be D.E.L.I.C.I.O.U.S!! I love the texture (which is usually not the best with gluten-free). These are the closest to regular tea biscuits that I have been able to make.

    Thanks, again!

  21. Karisma says:

    I just made these. I am a cook, not a baker, but these came out great. I baked them on my pizza stone and they spread out a little bit, which I didn’t expect. I probably should have let them bake for another 1-2 min but delish none the less. I brushed some melted honey and butter on top when they came out of the oven. I’m pretty impressed with the turn out as I have never made a bread from scratch that tasted good. I used a store bought GF flour mix (I’m new to GF living and had not discovered this website yet) but it worked well. As I was baking the bread I made some Congee as well (ok, not some, a LOT).


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