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
- 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
- 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