There is a reason the idea of breaking bread with family resonates with so many, and I think it’s because bread brings a warming comfort to the table no matter the meal.
I like having something like bread to go with soup, but I also don’t always have a ton of time to spend in the kitchen.
When I make them small enough for the little hands in my house I can get a little over a dozen biscuits out of this batch. I usually have leftover soup to serve the next day so it is a great amount to serve both days for my family of 5. Or to have in the morning with breakfast.
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Sweet or Savory Gluten Free Biscuits
Ingredients
- 1 ½ cups white rice flour
- 1 cup tapioca flour
- 8 TB cold butter 1/2 cup
- 1 TB organic pure cane sugar
coconut sugar
, or honey
- 1 tsp baking soda
- ½ tsp sea salt
- 1 tsp cream of tartar
- 1 TB apple cider vinegar You won’t taste it – I promise! It helps with the rise so don’t leave it out!
- ¾ cup – 1 cup whole milk or coconut milk
Instructions
- Everything into the food processor and pulse to get it going then combine all the way – start with the ¾ cup on the milk and then add more if the dough is dry – the dough should gather into a ball all together within a minute or two of blending. If the dough isn’t gathering just add the rest of the cup of milk.
- Roll into balls and flatten how you want them OR just drop them quick on a Silpat or parchment paper lined baking sheet. They will turn out either way – rolled or dropped.
- Bake at 425 degrees for 8-10 minutes. Let them cool a few minute before serving.
Keep me posted how the family likes them with their breakfast and/or dinner!
This post was shared at Real Food Wednesday
45 Comments
I love how your recipes are so versatile and how you list all kinds of substitutions for those who can’t tolerate a certain food. I have a question about rice. I find in the GF world it is easy to overdo it on rice- rice pasta, rice crackers, rice in baking….And it is because of the amount of arsenic that is found in rice that I wish to reduce how much rice we consume. Do you have a flour alternative for rice that you are happy with? Thanks….
Hi Carla! Thank you for your kind words! You can sub the rice flour for sorghum flour or oat flour if you want 🙂
What about coconut flour? Do you think that would be a good substitute for the rice flour?
Hi Stephanie! No, coconut flour behaves really differently than rice flour so it would take some playing around with amounts of everything else to make that work. I hope that helps!
I have been craving biscuits! These look delicious Renee! Mmm I could go for one right now with some pasture butter and honey.
Mmm!
I don’t have white rice but I do have brown rice flour. Can I use it instead? Also are you concerned about the arsenic in rice? I know you have done your research so I was just curious about your opinion? Thanks! Cant wait to try them!
Hi Jamie! Your brown rice flour should work fine too 🙂
We have rice about 2-3 times per week – not daily, so I don’t worry about the trace amount that there might be in the flour. When I buy rice I buy a long grain organic white jasmine or basmati because those have the lowest amounts, and white rice also digests better than brown rice (which is why you will usually see white rice in my recipes more than brown). Anyway – I hope that helps a little 🙂 Great question – thanks for asking!
Yum…. That top photo is enough to make anyone drool! 😉
I know, such a tease 😉
Made these today for my biscuit lovin’ pre-teen who is home under-the-weather.
I have a similar recipe – but these were a touch lighter. I made 8 because my boys like MORE 😉 – but they fell apart easily and took about 14 minutes to bake – SO that shared, smaller in this case may be better so they hold up better? Is that what you’ve found Renee?
Anyway – great recipe and gorgeous pics!
Thanks for the feedback Lydia! I have never had a falling apart issue with them so yes it could have been the size – longer bake time is very much going to dry out gluten free goods I have found – so dried out is going to equal crumbly.
When they cooled a bit they held together better – we’ll make them smaller this time (12 YO is making them all on his own right now 😉 )
Great Lydia!
Renee these look just perfect!
Thank you Krystal!
These are beautiful and such comfort food!!! I loved them as a kid with honey, so much! I like that the recipe is versatile because now I’m more inclined toward having them with butter and soup! Thanks for the recipe Renee!!
Great Megan!
I’m thinking of substituting tiger nut flour for the potato flour. Everything else we can have. Your photos are the best!
Nice! Sounds good!
OMgosh! These are so cute! It’s good to know that these are light and fluffy since i have had a few experiences with making gluten free biscuits….more like gluten free bricks! I’ll be sure to give these a try soon! 🙂
Awesome – yeah I’ve made a few bricks in my day 🙂 I think you will like these!
i am also diabetic so watch my carbs. Do you have nutritional info?
Hi Jane! I don’t have the exact nutritional info. There are quite a few nutrition calculators online though if you google them 🙂
I love making homemade biscuits. We aren’t gluten free but I will try these next time we host a brunch w friends who are!
Great Jennifer! I think they will like them!
Can you make them without a food processor?
Hi Marianne! Yes for sure. Just blend with hand beaters or use a fork or pastry cutter to help cut in the soft butter. I hope that helps!
These look so amazing, especially with butter and honey. I’m drooling over here.
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Is there a substitute for cream of tartar or is it safe to omit it altogether?
Hi Lynn! The cream of tarter helps with the rise. You can use baking powder if you want 🙂
Hello! I tried this recipe with sorghum flour instead of rice flour and these turned into pancakes! I’m not sure where I went wrong :-/. They taste delicious but are far from looking like a biscuit. Would love to know your thoughts, thanks!
Hi Melissa! Oh bummer! Sorghum flour behaves differently than the white rice flour in baking most of the time so it might just not work in this recipe – I’m thinking if they turned out more like a pancake that you might need more flour when using sorghum – which is typical in recipes that I have played around with sorghum. So as long as you are sure you didn’t change anything else in the recipe, I’m thinking maybe increase the sorghum flour amount so they aren’t as runny. I hope that helps!
Thanks Renee! I didn’t have any rice flour on hand but I will use the rice flour next time! 🙂
Great Melissa 🙂
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Can you please recommend a baking sheet/pan? I’m looking for a new one and was trying to find an affiliate link on your page for one. Thanks
Hi Anna! This is the one I have had for years – I have multiple of them! http://amzn.to/2arr2N4
I subbed oat flour for the rice flour and had to add more. They came out soft and buttery, but also a bit dry if that makes sense. They reminded me of my grandmother’s baking powder biscuits. I think I should have baked them a minute or two less.
Hi. This recipe looks delicious. Would I be able to use eggs instead of the apple cider vinegar? If so, how many eggs and are there any other changes I would need to make?
Hi Angela! I wouldn’t swap the ACV for eggs – you will end up with a different texture and too much liquid!