49
Submitted by elainegl
"These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition."
photo by Jonathan Melendez 
- Ready In:
- 27mins
- Ingredients:
- 9
- Yields:
-
8 biscuits
- Serves:
- 8
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ingredients
- 1⁄2 cup potato starch
- 3⁄4 cup cornstarch
- 1 3⁄4 teaspoons xanthan gum
- 1 tablespoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 tablespoon sugar
- 1⁄3 cup cold butter, cut into 1/4-inch cubes
- 3⁄4 cup buttermilk
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directions
- Preheat the oven to 375°F Spray a baking sheet (preferrably a baking stone) with cooking spray.
- Place the starches, xanthan gum, baking powder, baking soda, salt, and sugar into the bowl of a food processor. Process with six 1-second pulses.
- Sprinkle the butter cubes evenly over the flour mixture, cover, and process with 12 1-second pulses. The mixture should resemble coarse crumbs.
- Pour the buttermilk evenly over the mixture. Process for 8 1-second pulses, or until the dough gathers into a moist clump.
- Using your bare hands, quickly gather a clump of dough, lightly form it into a biscuit shape, and drop it onto the cookie sheet. Repeat this for all the remaining dough, trying to handle the dough as little as possible (it's sticky). I usually make 6-8 biscuits.
- Bake 10-12 minutes or until lightly browned.
Questions & Replies
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Reviews
-
i just saw this recipe tonight and had no reason to try making these at 8pm but after reading the great reviews comparing them to KFC biscuits that i have missed for years, i had to try. they turned out DELISH the very 1st time, which rarely happens for me! These are so easy and so good. i am so happy you dont even need to use eggs either. i used 1/2 cup potato starch, 1/2 cup brown rice flour and 1/4 cup tapioca for flour blend. i also used hemp milk. thanks for posting, love this repice and cant wait to finally trick my husband with something gluten free.
Long legged mama
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Made these for my GF daughter who is coming to visit so she can have the make-ahead-and-freeze biscuits with egg, cheddar and turkey bacon. First batch of 6 needed an extra six minutes to bake and still the inside was a tiny bit underdone. For my next batch I'll make 4 biscuits so they're larger and will bake longer. Used 1 C brown rice flour and 1/4 c corn starch. They're very yummy and don't even taste gluten free!
Jilly 07
-
Finally tried this recipe, and was VERY happy with it. Both my kids loved them, too. The 8 yr old liked sausage on his, and the 6 yr old liked them with jelly. (All three of us eat GF.) Even my gluten-eating Dad ate several. I did have a hard time getting them to brown on top, but that was not worth taking away a star. The taste and texture were excellent!
Ridgewalker
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Tender flaky biscuits that you can't even tell don't have any gluten. They taste just like the traditional biscuits. I can't recommend them enough, especially if you eat a GF diet.
Jonathan Melendez
-
Great biscuits! I did reduce the xantham gum to 1 tsp and used 1 cup of brown rice flour and 1/4 cup of cornstarch. They tasted very good. I will be making these again.
3RiversCook
see 43 more reviews
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Tweaks
-
Fantastic recipe! I have been craving sausage gravy and biscuits but eating gluten free makes that a challenge. I substituted 1 1/4 cups brown rice flour as suggested in the notes. I made gluten free sausage gravy with quinoa flour instead of regular flour and the gravy and biscuits together were perfect! Thanks for a great recipe.
Fit Cook
-
Revision of review: Since my previous review, I've learned there is a big difference between potato flour vs. potato starch. I didn't know this! I used potato flour. I will definitely be trying the potato starch next time, as the creator of this recipe said informed me the starch is a much better and lighter consistency without the "potato-y" flavor. I can't wait to try this! I'm sure it will make all the difference! I looked it up myself online and sure enough, she is right! I can't wait to try these again with my newfound information!..........<br/><br/>Previous: I've made this twice and they came out great both times! These are the first gf biscuits I've made that haven't come out like hockey pucks. They are actually moist and delicious! The first time they had a little too much "potato" flavor for me, so the second time I substituted half the potato flour for white rice flour and they came out perfect! Thank you for this recipe!! I can finally make great biscuits for my gf son that the whole family can enjoy (and we all did!). BTW... I baked about 20 minutes per other reviews and it was just right.
thenillers
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I used the starches and it was good, very light. I used ricemilk instead of buttermilk. Mine were a smidge dry, but I think it was because of this substitution. I also used goat butter instead of cows butter and maple sugar instead of regular sugar.
francoroni
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I took the advise to substitute 1 cup of brown rice flour for the combination of the starch. it turned so wonderful and the crust was nice and brown. my husband who is a gluten-free foodie loved it so much that he asked for more and more!
1016891
RECIPE SUBMITTED BY
elainegl
United States
- 1 Follower
- 5 Recipes
- 6 Tweaks
My family is gluten free, meaning we can't eat anything with the slightest amount of wheat, rye, oats, or barley. While it makes cooking a challenge, it also makes it fun! I spend too much time on the computer (mostly 'Zaar) looking up new recipes to try. I've collected a bunch of recipes from 'Zaar, my cookbooks, and other websites that I use on a regular basis, most of which have been tweaked to be gluten-free. I guess I have about 100 so far.I have two kids, so spend my days at home with them. :-) What do I like? My husband, my kids, skiing, spending time on the computer, reading old gentle romances, going to playgroups, and girl's night out.My favorite cookbooks? How to Cook Without a Book by Pam Anderson; Cooking Gluten-Free by Karen Robertson; Wheat-Free Recipes and Menus by Carol Fenster; and Gluten-Free Baking by Annalise Roberts.
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