Gluten Free Biscuits

These gluten free biscuits are delicious.  They’re free of gluten, dairy, egg, and other allergens.  We love them and hope you do too!

Growing up making biscuits was something I did with my grandmother (along with pie crusts) and it’s something that I’ve loved to continue on after we had to go gluten free.  It took me a few tries to get this recipe to where we wanted it but now it’s here and I’m glad to share!

These are wonderful warm with butter and jam.  Or also wonderful with gravy as well.  We make a wonderful sausage gravy with almond milk and gluten free flour. 

Ingredients:

8 cups gluten free flour blend (I use Bob’s or Namaste the most)

1/4 cup baking powder

4 tsp salt

1-1/3 cup lard (you can use shortening as well)

3 cup dairy free milk (we like almond but coconut or oat work well too)

Preheat oven to 450 degrees Fahrenheit.

Place all the dry ingredients in a bowl and whisk them together well. 

Cut in the lard with a pastry cutter or knives. 

Make a well in the center and add in the milk.  Quickly stir it together.  Once it gets thick and there is a bit more flour to go in I switch to hand kneading. 

Turn the dough out onto a lightly floured surface.

If you want pull apart type biscuits roll out thin and then fold them around four times to get a good thick biscuit.  For regular biscuits roll out to about 1/2 inch thickness.

Grab your favorite biscuit cutter and cut them out!  Push down, don’t twist.  Just down and up for these or you will seal them and they won’t even try to rise. 

Pick them up gently.  Don’t squish.  

Place on a cookie sheet about an inch apart.  I either use parchment paper or a light spray of oil. 

Repeat until all the dough is gone.  

Roll dough back out as needed. 

Bake 15 minutes.  Best if served warm.  Normally this makes around three dozen biscuits.  It can make more or less depending on how thick you make the biscuits.