Now, isn't this just the picture of a perfect whole-grain biscuit?

Not only that, it's a whole-grain, wheat-free, gluten-free biscuit.

Hold on, now. I know we've been paying a lot of attention to gluten-free baking lately, but just because you don't NEED to bake gluten-free, that doesn't mean you shouldn't give it a try anyway.

Lots of GF baking is pretty darned tasty. And these biscuits, based on five different whole grains, are a prime example.

I have to admit, I scoffed. Whole-grain biscuits? If there's ever a time you want to dig into your canister of white flour, biscuits is it.

Lots of folks go a step further, claiming only soft bleached flour makes a good biscuit. I can't go that far, since I've seen how flour is bleached (by guys wearing protective suits, hats, and masks, pouring powdered bleach into freshly milled flour. No thanks.).

But after tasting these biscuits – being forced to taste them, if the truth be told – well, just like The Monkees, I'm a believer.

That nicely crunchy exterior. The soft inner crumb, its network of tunnels just waiting for the application of soft butter.

And the taste - not a hint of whole wheat's sometimes tannic “bite.” Just smooth, rich, nutty flavor.

Heck, I'd even make these biscuits if I wasn't going for something whole grain or gluten-free – they're that good.

And if you do happen to be baking for someone avoiding gluten... or trying to add an array of wheat-free whole grains to your diet in the nicest possible way, you've found the ideal recipe: Ancient Grains Biscuits.

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Our King Arthur gluten-free flour mix combines stabilized brown rice flour, tapioca starch, and potato starch in an easy-to-use, versatile GF blend.

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It's sometimes tough to get fiber and whole grains into a gluten-free diet. Our Ancient Grains Flour Blend is a mix of four whole-grain GF flours, perfect for higher-fiber GF baking.

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So, here are the three grains that go into these biscuits (clockwise from top left): our King Arthur Gluten-Free Multi-Purpose Flour; yellow cornmeal; and our Ancient Grains Flour Blend.

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Oh, and one more must-have (which I'm sure you already have, if you've done any GF baking) – xanthan gum. It helps hold everything together, in the absence of gluten.

Ready? Let's begin.

Preheat the oven to 425°F. Lightly grease a baking sheet, or line with parchment paper.

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Put the following in a mixing bowl:

3/4 cup Ancient Grains Flour Blend
3/4 cup yellow cornmeal
3/4 cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend
1 teaspoon xanthan gum
1 tablespoon baking powder
1/2 teaspoon salt

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Whisk everything together, then add 1/2 cup (8 tablespoons) cold butter.

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Work in the butter till the mixture is unevenly crumbly.

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In a separate bowl – or a 2-cup measuring cup –  whisk together 3/4 cup buttermilk, 1/4 cup maple syrup, and 1 large egg.

Though real maple syrup is expensive, it's also much sweeter and stronger than fake maple syrup. I actually enjoy the artificial stuff on my pancakes; after all, it's the flavor most of us grew up with, because whose parents could afford real maple syrup back in the day? But for baking? I turn to my strong Grade B maple syrup. It's especially delicious in homemade granola, where it really shines.

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OK, back to our regularly scheduled program. Buttermilk, egg, and syrup, nice and smooth.

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Add to the butter/dry ingredients in the bowl.

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Stir together till just combined. The dough will be very wet; use a bowl scraper to  scrape the sides of the bowl, bringing all the dough down to the bottom.

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Scoop out the dough in golf ball-sized portions. I'm using a generously filled tablespoon cookie scoop here.

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Drop onto the prepared baking sheet.

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The ridged bottom of our USA Pans cookie sheet is perfect for biscuits, allowing air to flow underneath for crispier bottom crusts.

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Bake the biscuits for 12 to 14 minutes, until they're light golden brown.

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Remove them from the oven.

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Serve warm. Preferably with soft butter.

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And jam. Or apricot preserves, my favorite.

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Whole grains, gluten-free... I'm a long-time fan of full-gluten, all-purpose white flour, but these are truly delicious.

Read, rate, and review (please) our recipe for Ancient Grains Biscuits.

PJ Hamel
The Author

About PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!