

Everyone loves old fashioned Buttermilk Biscuits and these will not disappoint. This recipe calls for a combination of flour and starch but it’s the perfect biscuit taste for me. It reminds me of the fluffy white biscuits my mom always made, whipped up in minutes and served right out of the oven.
My mom also said biscuits were best eaten with an-inch-of-jam! I prefer mine with a swipe of butter while still warm but you can eat them anyway you like. However, the perfect biscuit does need to be cooked fully. In my cooking class called Understanding How To Use Gluten Free Flour we talk about getting this right in your own kitchen. I teach what I call the New Basics of gluten free baking and this is one of those tips; gluten free baked goods need more cooling time than things made with wheat flour. Who knew, right?
If you taste your baking too soon out of the oven it may be gummy and seem under done. If you wait, just a few minutes, you might have the perfect recipe and you didn’t even know it. Here’s my best advice to new gluten free bakers:
The variations for biscuits are only limited by your imagination. Make them sweet or savoury and get creative. Try a biscuit pot pie baking them right on top of stew or a biscuit pizza. Add some pesto sauce and cheddar cheese for an appetizer biscuit or you can make a sweet version. Add raspberries and white chocolate chunks, blueberries and lemon zest and on and on.
Biscuits made with wheat flour would typically have just a few ingredients. This gluten free recipe calls for five flours/starches and that’s exactly why so many people prefer to cook with gluten free flour blend. As I learned more about gluten free baking and started collecting recipes I too found a blend that I now call my EGFG flour blend. This blend works in my favourite muffins, pancakes, waffles, brownies and even some cookie recipes.
However, there is no single blend that works in all recipes and this is the ongoing dilemma for gluten free bakers. If you’re adventurous you can try this recipe with any flour blend. I’m happy cooking with my blend, trying new blends if someone gives me one, and making recipes that call for individual flours and starches. I figured out a system to store the many ingredients needed to bake gluten free so I’ll keep making this recipe just as it’s written.
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Every kitchen needs a few tools and these are what I use for baking biscuits in different shapes and sizes.
Let me know in the comments below if you tried this recipe or a variation of it.
Originally posted March 2015, updated June 2021
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Hi! A cup of rice flour. Do you think I could substitute it with something else? I don’t usually convert recipes to be rice-free when they are biscuits and scones. Other recipes convert easily, like brownies, cakes, etc. Thank you. Hope you are well!
You’re right Alene, some recipes are more difficult to convert. I think you’d have to make too many changes to this recipe so I suggest you try my other recipe called Cheese Biscuits. I make it with my EGFG flour blend. If you can convert that blend to be rice free that would be ideal and would make it easier for you to try new recipes. Here are some ideas to consider: 1) Substitute the sweet rice flour in my blend with cornstarch or half cornstarch-half tapioca starch. 2) Up the sorghum in my blend to 300g and then replace the sweet rice flour with 200 grams of another starch. I know that combining starches gives a better result so keep that in mind. Good luck and let me know how it goes.
These are the best biscuits! I miss biscuits the most since I had to go gluten free and have tried so many recipes. They’re either crumbly or so soft they don’t have a biscuit texture. Thank you for perfecting and sharing this recipe!
Thanks Judy, I’m glad they turned out for you. There are so many nuances with gluten free baking I’m always happy to hear when a baking recipe really works.