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Southern Biscuits (Gluten-Free)

This recipe comes to us from Liz Wolf.

2 cups gluten-free flour mix*
1/3 cup + 1 tablespoon butter
2 ½ teaspoons gluten-free baking powder
1 teaspoon Ener-G egg replacer
If using unsalted butter - 1 teaspoon salt

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Blend all ingredients with pastry cutter until butter is well distributed and in tiny pieces. Then add:
¾ cup milk (Goat milk, rice milk works too)

Stir really well until dough forms a ball. Let sit for a few minutes. Drop by spoonfuls or roll out and cut with a biscuit cutter. Bake at 400F for about 10 minutes.

*My gluten free flour mix is 2 cups brown rice flour, 2/3 cup potato starch flour, 1/3 cup Tapioca flour and 2 ½ teaspoons xanthan gum. Sift at least 3 times. I usually make 3-4 batches of this at once and keep it on hand so I can just measure out the flour I need. welcomes your comments below (registration is NOT required).

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14 Responses:

Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
21 Oct 2007 6:43:22 PM PDT
The biscuits are great!

an unknown user
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
05 Nov 2007 6:28:35 PM PDT
OMG the biscuits are yummi :D

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said this on
27 Dec 2007 12:09:12 PM PDT
These are good biscuits! I used a whole egg due to not having any egg replacer and they were just fine, but didn't raise very much so wondering if egg changed them or they don't raise high! I ate mine with butter and jelly and were just like the old ones :) Hubby had his as B/G (gravy)

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said this on
03 Feb 2008 4:07:31 PM PDT
This is a good recipe! I used Arrowhead Mills Gluten Free All Purpose Flour and got 12 yummy biscuits. Thanks! :)

Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
26 Nov 2008 1:32:27 PM PDT
These are really dad's wheat and gluten free!

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said this on
27 Nov 2008 3:38:02 PM PDT
These biscuits are amazing! they taste as if they are just like the regular ones with flour!!

Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
15 Jan 2009 3:55:33 PM PDT
I tried these biscuits and they were awful.

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said this on
10 Mar 2009 7:32:43 PM PDT
Great recipe! I am new to gluten-free cooking and found these delicious and easy to make. I used Earth Balance shortening instead of butter and they turned out fine. Kids liked them best with Earth Balance buttery spread and drizzled in honey. Thanks for the recipe!

Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
25 Nov 2009 2:57:53 PM PDT
these biscuits are the tastiest, most amazing biscuits ever! They taste just like Bisquick biscuits!

Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
22 Jun 2010 8:17:33 PM PDT
These were great! I added an egg and mine didn't rise much either, but they were still great. As an added bonus, I was trying to keep them warm until dinner time so I put them in the toaster oven and toasted them for a little bit and they got golden brown on the top - My husband (the celiac) said " who are these for? They look too good to be mine!"

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said this on
08 Jul 2010 6:09:03 PM PDT
My father recently found out he has celiac disease and I decided to do some baking for him. He really liked these biscuits. So did I!

Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
11 Aug 2010 8:15:24 PM PDT
Taste was good, but I followed the recipe exactly and it did not rise.

Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
30 Oct 2010 12:43:52 PM PDT
I did not have any egg replacer (I do not use it, eggs are essential in my blood type diet), so I just used a whole egg and Earth Balance instead of shortening (as another reviewer did). My biscuits flattened out like puffy pancakes, and I could taste the baking powder. Is the egg itself adding too much liquid? I used Bob's Red Mill all-purpose baking mix and wonder if that had anything to do with it as well. I've tried some other recipes and had success with them, but for some reason I did not do well with this one. Thank you for posting, though.

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said this on
22 Feb 2011 1:12:21 PM PDT
I made these for my daughter. You could definitely taste the baking powder, but a little jam and it fixed that problem.

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In's Forum Now:

All Activity Celiac Disease & Gluten-Free Diet Forum - All Activity

Ditto. However, this is what I can never understand about gluten free food. (see the bold bits which I've taken from the article) "We wanted to determine if gluten consumption will affect health in people with no apparent medical reasons to avoid gluten. Gluten-free foods often have less dietary fiber and other micronutrients, making them less nutritious and they also tend to cost more,? I wonder why what so much of what I eat that's gluten free doesn't have added vitamins - we of all people need fortification in our cereals and bread, surely?

Yeah we learned that the hard way. I am inclined to think (as I did initially) that it was JUST the Cheerios but as time is passing and she is not bouncing back I am worried that we need to strip away dairy again for a while.

Oh I have no issue with being dairy free personally but tell that to a 13 year old. We both went gluten-free at the same time and it has been mindlessly easy for me. But I am easy about food and no real food issues. I am far more adaptable. She comes to the table with her own unique set of issues that complicate just easily transitioning to dairy free versions of much loved favorites. To most they are jst that "substitutes" to her they are completely different foods and ones that she has no interest in eating. They don't satisfy her need for XYZ. It is like craving an apple and someone handing you a fish. For her anyway! LOL!

I believe the talk around this forum is that cheerios are not gluten free enough for people with celiac at this time. I don't know if anything has changed on that and when their lawyer calls me I'll quickly delete this. haha

Could be we generally say get off of dairy for a few months when going gluten free. The part of the intestines that produce the enzymes, and help break down dairy are associated with the tips of the villi, which are the most damaged if not gone in celiacs. THIS is why most of us end up with a lactose intolerance early on. And most can introduce it later after healing. As to her symptoms with it there was a bunch of research about dairy permeated the gut and causing neurological issues in a autism study I was looking at years ago. And there have been other studies about damaged intestines and how the hormones in milk can easier effect ones body. Personally I also have a huge grudge against dairy on a personal level as it is not natural to suck on a cows tits and drink the stuff, nor your dogs, nor a rabbits......I mean come on even Human Breast milk you would find odd to drink as an adult right? Back in the past dairy was a great way to get calories and fats when there was famine, etc around I mean it is meant to make a calf grow into a 500+lb cow. But on a genetic and hormonal level it is not really for human consumption and now days the whole corporate BS propaganda push and dairy farms shove that oh its healthy stuff down your throat. There are plenty of dairy free options for everything feel free to message me if you need help finding anything I have been dairy free for over a decade.