Posted by: zebe912 | August 20, 2008

Gluten Free Biscuit Mix

Make this ahead and keep it in the freezer.

This is one of the best biscuit recipes I’ve ever tried, including the gluten-full variety. If you are just learning the GF lifestyle, this is a great transition recipe for bread products. Originally I made this biscuit mix to take on a camping trip instead of jiffy mix or bisquick. So, I had to powder some of the ingredients and adjust the instructions a bit. So far I’ve made pizza crust (deep dish of sorts), biscuits, and shortcake out of this stuff.

Thanks to Mary Frances for the original recipe!

Light and Fluffy Gluten Free Biscuits
(Yield: 16 large biscuits)

1 1/2 c. brown rice flour
2 c. corn, potato, or tapioca starch (if you are corn sensitive definitely choose another starch)
1/2 c. sorghum flour (MF suggests soy, but I’m not supposed to have it)
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. xanthan gum
1/4 cup buttermilk powder (add a little more for extra fluff & texture)
1 TBSP powdered egg whites

Mix this all together, place in a ziploc freezer back or another airtight container. Put it in the freezer until you need it again. To make the whole batch, add:

1 stick of butter* (chilled in the freezer)
2 1/4 c. water (adjust depending on humidity–yes there is more than in MF’s original recipe, in order to rehydrate the milk & egg powders)

1. Preheat your oven to 350 degrees.

2. Cut cold butter into the flour mix either with a food processor, pastry blender, (or by grating the butter like MF did).

3. Add water until you reach the desired consistency for either drop or rolled biscuits.

4. Using a large spoon, drop the dough onto a greased pan, or roll them to about 3/4 inch thick and cut into squares with a knife, to make 16 biscuits. Cook at 350 degrees for 15 minutes or until golden brown.

1. Partial batches: I got about 5 cups of dry mix, so I generally make a 1/4 batch at a time and get maybe 5 biscuits. For two of us that’s plenty! (1 1/4 dry mix, 2 TBSP butter, ~1/2 cup water)

2. Stick Bread: Scoop some of this into a smaller bag to take on your camping trip, add a TBSP of water at a time, to make a thick sticky batter. Cut a food safe green stick, wrap dough around it, and hold over a fire until golden brown. Slide the bread off, spread with butter or jam & enjoy. Best bread ever.  If you haven’t heard of stick bread before, you missed out on some high quality summer camp times.

3. Pizza Dough: I took this up to camp with me for the stick bread, but then they had pizza night later in the week and I wasn’t going to be able to eat anything (they ran out of salad). Then I remembered I still had some of this dry mix. I just took a cup of mix, stired in a splash of veggie oil, and added water until it was a good pizza dough consistency. I spread it in a greased pie pan, poked holes all over with a fork to decrease air bubbles, and spread with toppings. They baked it with the other pizzas and it came out GREAT! Somehow it tasted a little salty, but that’s fixable by eliminating the olives I had on top.



  1. […] I remembered shortcake. Shortly thereafter, I remembered I had some gluten free biscuit mix in the freezer, just waiting to be used. As you’ll read, that’s already an adjusted […]

  2. […] learning the GF lifestyle, this is a great transition recipe for bread products. Originally I made and Easy Potato Salad – Potato Salad With MayonnaisePotato salad with mayonnaise, chopped […]

  3. I’d love to use this recipe, but it has to be made dairy free. Any suggestions for what to use instead of the buttermilk powder? Thanks.

  4. If you are just going to bake up a batch, then refer to the link with the original recipe. Hers will be easier to make dairy free since you can just use dairy free “butter.”

    If you want to make a dry mix to keep around, then you could try it without the milk powder at all and reduce the water by a 1/4 cup.

    Or, you might try this:

  5. I am originally from New York and grew up on New York style pizza. Unfortunately, I am now allergic to wheat, soy, corn and dairy. I have found alternate sources of cheese but what can I do to make a pizza crust?

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