Gluten-Free Biscuits made with baking mix

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gluten free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 8 medium (2 1/2") biscuits.

Recipe photo

These gluten-free biscuits are tender and light, perfect for breakfast sandwiches or dinner. And, come berry season — wonderful for shortcake.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

Gluten-Free Biscuits made with baking mix

star rating (25) rate this recipe »
gluten free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 8 medium (2 1/2") biscuits.
Published: 05/22/2013

Ingredients

  • 1/2 cup (8 tablespoons) cold butter
  • 2 cups King Arthur Gluten-Free All-Purpose Baking Mix*
  • 2 large eggs
  • 1/3 cup cold milk
  • *Make sure you use our gluten-free BAKING MIX — NOT our gluten-free flour.

Tips from our bakers

  • For higher rising biscuits, cut straight down, with a floured cutter; don't twist the cutter.
  • Why the 10-minute rest before serving? Gluten-free biscuits need the rest to allow the starches to finish setting up, and to let their outsides get crisp.
  • To make a sweeter biscuit for shortcake: Whisk 2 tablespoons of sugar into the baking mix and butter; and add 2 teaspoons vanilla to the milk and eggs mixture. Sprinkle the tops of the biscuits with sugar before baking, if desired. Bake as directed.

Directions

1) Preheat the oven to 400°F, with a rack in the center.

2) Work the cold butter into the baking mix, leaving some butter in small, visible pieces.

3) Whisk the eggs and milk together.

4) Stir the wet ingredients into the dry mixture.

5) Lightly dust your work surface with baking mix, and turn the dough out onto it.

6) Fold the dough over on itself four times, then gently flatten it to about 3/4" thick. Brush any surplus baking mix off the top of the dough. Cut with a 2 1/2" round cutter dipped in baking mix.

7) Stack the scraps together, gently pat down to 3/4" thick, and cut additional biscuits.

8) Set the biscuits 2" apart on an ungreased or parchment-lined pan. Brush with milk or melted butter, if desired; this will help the biscuits brown.

9) Bake the biscuits for 14 to 18 minutes, until they're golden brown. Remove them from the oven and let them rest for 10 minutes or so before serving; they're best enjoyed slightly warm.

Yield: 8 medium (2 1/2") biscuits.

Reviews

1 23  All  
  • star rating 04/13/2015
  • Jamie from Atlanta
  • My family has really missed the biscuits we used to make before going gluten free, especially my husband. Substitutes from the store and previous attempts were not widely enjoyed. They were so pleased to have these hot biscuits this morning, though. The rise and taste were great and they were not at all dense. Yay, KAF -- you have brought biscuits back in our life!
  • star rating 03/15/2015
  • dentalofficediva from KAF Community
  • These are very good tasting - rated a 4 just because it's not easy for me to mix the butter and the baking mix. They were on the dry side but I'll try to add a little more milk next time. They are the BEST GF biscuits I've found so far. I'll be buying another box of baking mix in the near future. Thank you!
  • star rating 03/08/2015
  • Cindy from Canton, Michigan
  • I have been cooking/baking for Mr. Celiac (my hubby) since he was diagnosed 2 years ago. Most recipes can be worked out but I have yet to have a bread product that I, too, think is equivalent to the real thing. THESE BISCUITS FIT THE BILL!! The only change I made with this recipe is I used half-and-half for the milk. I was careful to cut the biscuits straight down without twisting, put them on the pan just 1/2" apart from each other, brushed melted butter on top and baked for 15 min. They were remarkable. I've tried the other GF baking mix in the yellow box and, though it is a great tasting product it is more a combination of corn bread and biscuit. I wanted a biscuit with strawberry jam and darn it-this was IT. Thank you so much for this baking mix. I will not be making a separate recipe just for me when it comes to biscuits.
  • star rating 03/02/2015
  • Annie from Milwaukee
  • So delicious! Love the texture and ease of preparation. My 3 year old son loved helping make these as well as eat them. I used unsweetened almond milk with a little rice vinegar and earth balance buttery spread. Just fantastic!
  • star rating 03/02/2015
  • Carol from Hollis, NH
  • I have tried these many times but they will never rise. They end up very flat and dry. I LOVE all of the King Arthur recipes and mixes, but this one never works for me. I would love any suggestions!
    Carol, we're sorry these biscuits have not risen to the occasion for you in the past! Let's see if these tips can change that for you; first try switching your fat--shortening can give biscuits a higher rise and a more tender texture. Also, this dough can be sticky so place the dough between two layers of plastic wrap and then roll it out to get the desired thickness (we prefer 3/4-1 inch thick). Then use a floured cookie cutter and gently press down (without twisting) to get a biscuit that has layers and has a nice rise in the oven. Placing the biscuits close together (1/2 inch apart) on the baking sheet will also make them rise higher as they will be able to grab onto each other and rise throughout the baking process. Hopefully this gives you a lighter, fluffier biscuit and if not, please call us at the Bakers' Hotline at 855-371-2253 so we can trouble-shoot this recipe over the phone. Good luck and happy biscuit-making! --Kye@KAF
  • star rating 02/26/2015
  • Teri-on-the-sandbar from South Florida, USA
  • As a midwestern country girl, being gluten-free meant life without biscuits. While that's certainly possible, there's something awfully comfortable about biscuits and honey or biscuits and sausage gravy! And then I found KAF baking mix and this recipe and what a difference it has made!! Thank you the product is excellent!
  • star rating 02/25/2015
  • from
  • Need nutritional information! How there isn't a gluten-free or celiac recipe out there that posts it's nutritional information - scared at how un-healthy most of the recipes are? My daughter is celiac plus a Type 1 diabetic and we need the nutritional information. I don't have a gall bladder and need to watch my fats. Come on! Post the nutritional information on recipes!
    We apologize for any frustration that the lack of nutritional information may cause. Some of our recipes, including some gluten-free, do include nutrition information that is listed at the bottom of the recipe. We do appreciate your feedback, and please know that this is a project that our team is working on. In the meantime, you can use the Recipe Calculator by Spark People, which is recommended by our team and can give you nutrition information for the recipe you are using. Also, if you would like to know the precise nutritional information of your baked goods, you may consider taking a look at some of our gluten-free mixes. You can find the nutrition information and ingredients for most of our products right on their individual web pages. To locate this, you'll want to click on the Nutrition + Ingredients link which is found just below the orange "Add to Cart" button on the item's product page. If you have any further questions, please call us at the Baker's Hotline at 855-371-2253. ~Kye@KAF
  • star rating 02/03/2015
  • jessica s. from chicago, il
  • These were excellent! I prepared this recipe vegan style- no egg (just added extra soy milk), substituted soy milk for milk, and used Earth Balance instead of butter. They came out great- soft and they stayed together (sometimes gluten free baked items fall apart- not these!). I made vegan sausage and biscuit breakfast sandwiches, and I loved them! I may add a little baking powder/baking soda next time to help them rise more, but otherwise they were excellent! Great recipe & easily converted to a vegan recipe!
  • star rating 01/20/2015
  • Lindsey from Watertown, SD
  • Very easy to prepare, I buy this flour all the time and had the rest of the ingredients on hand. I did add some garlic powder to the recipe as it looked like it would be a little plain, glad I did! Easy to mix, mine turned out a little more flat but I think I can attribute that to not being so "light handed", will try better next time, and didn't have a pastry cutter so that could have made a difference too. Otherwise, these were still flaky and good, the best compared to the other gluten free biscuits I've tried! Very happy with the result! Will definitely be making them again!
  • star rating 01/12/2015
  • Ladydi from Peoria, AZ
  • For being gluten free, these are by far the best biscuits we have tasted. I agree that they are just a little bit dry, however that is to be expected with eliminating the gluten that is found in wheat flour. I will be making these several times a month for sure
1 23  All  
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