Gluten Free Biscuits
This gluten free biscuit recipe comes straight from my free ebook, Gluten Free Baking for Beginners. With 3 ingredients, in less than 1 hour you can have homemade gluten free biscuits for breakfast!
Ingredients
Scale
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1 and 1/3 cup biscuit mix (recipe in my free ebook - see link in Notes section)
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1/4 cup milk, 2%
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1/3 cup plain Greek yogurt
Instructions
- Heat oven to 425 degrees.
- In a bowl combine the Biscuit mix , yogurt, and milk.
- Stir and fold the ingredients together just until a soft dough forms. Do not over mix or the biscuits will be tough.
- Let the dough rest for a half hour. This will allow the gluten free flours to absorb the milk and makes much more tender and flaky biscuits.
- Place the dough onto a surface sprinkled with (gluten free) flour. Using lightly floured hands, fold the dough over on itself four times, then gently flatten it to about 1" thick.
- With a biscuit cutter either dipped in a little flour or lightly sprayed with cooking spray, cut the biscuits straight down. Don't twist the biscuit cutter when cutting them out - it deflates the delicate air pockets that will give you flaky and light textured biscuits.
- Transfer the biscuits to a baking sheet. You do not have to grease or spray it, there is enough fat in the biscuits to keep them from sticking.
- Bake at 425 degrees for 15 minutes, or until golden brown on top and the centers are not doughy.
- Remove from oven and let cool a little to allow the gluten free starches in the biscuits to solidify and settle.
Notes
You can download Gluten Free Baking for Beginners right here. It's totally free - just enter your email address.
Note: You can use either non-fat Greek yogurt, or full-fat Greek yogurt in this recipe. I think full-fat tastes the best though.