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    Scott Adams
    Scott Adams

    By Scott Adams •

    Basic Biscuits (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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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    Guest Mike

    These biscuits were bitter and very crumbley I can't recommend them.

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  • About Me

    Scott Adams
    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

    In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

    His work to advance awareness and support includes:

    Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.

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