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    Scott Adams

    Basic Biscuits (Gluten-Free)

    Scott Adams
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    Serving Size: 12



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    1 cup sorghum flour
    ¾ cup gluten-free Flour Blend
    ¼ cup Sweet Rice Flour
    1 teaspoon xanthan gum
    2 teaspoons sugar
    3 teaspoons baking powder
    ½ teaspoon cream of tartar
    ¼ teaspoon salt
    ½ cup shortening -- cubed
    1 egg
    ½ cup milk

    Crack egg into large measuring cup. Add milk to make 2/3 cup of liquid. Lightly beat together. Set aside. Sift all dry ingredients. Place in food processor. Pulse in cubed shortening. Add milk/egg mixture. Pulse until dough is formed. I usually wrap dough in plastic wrap and chill 1 hour or overnight, but you could roll or pat it out right away and use a biscuit cutter to cut biscuits. Place on baking sheet and bake at 450 degrees for 10 min. I usually brush melted butter on them the last couple of minutes. This helps them to brown a little bit better.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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