I’m so excited to share this biscuit recipe with you! It includes minimal ingredients which makes it much less time-consuming. It’s pretty cool when gluten-free baking is a success, so I’m happy to pass it on to my followers. I have a gluten-free category on my blog with recipes that I add to each week. I am looking forward to hearing your feedback about how this recipe turned out (comment section at the bottom of the recipe.)
Ingredients: (Makes 8-12 depending on thickness)
2 ½ cups gluten-free flour (I used Namaste with xanthan gum)
2 ½ Tbsp aluminum-free baking powder
1 ½ tsp salt
7 Tbsp cold butter (I used Kirkland’s grass fed, salted)
1 egg
2 tsp apple cider vinegar
1 Tbsp maple syrup
1 ½ cup milk
Instructions:
- Preheat oven to 425 degrees F
- In a large mixing bowl, whisk together flour, baking powder, and salt
- Cut in tablespoons of butter with a pastry blender
- Add egg, apple cider vinegar, and maple syrup and mix well
- Finally, include the milk and stir and form into a ball (I used a fork and my hands) Add a splash of milk if necessary
- Tear a piece of wax paper and place on counter and place dough
- Sprinkle with the gluten-free flour and knead the dough until manageable (4-7 times)
- Use a rolling pin and roll into desired thickness (mine was about 1/2” thick)
- Tear a piece of parchment paper and place on cookie sheet
- Use a biscuit cutter or drinking glass and cut out biscuits
- Brush tops of biscuits with milk for a golden-brown color
- Bake at 425 degrees for 15 minutes (ovens vary – my second batch only took 13 minutes)
Notes:
*I felt that the dough was a little tough to handle at first, but once I added an extra splash of milk, it started coming together much better.
*If you like thicker biscuits, then roll them to 1” thickness. You’ll end up with closer to 8 biscuits.
*These pair well with butter, jam, or apple butter.
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