Learn how to make your own gluten free biscuit mix with just a few simple ingredients. It’s an easy shortcut to homemade biscuits any night of the week!
Since my gluten free biscuits are the most popular recipe on my blog, I wanted to make it easier and faster for you to get them on the table. Which is why I decided to make this gluten free biscuit mix into it’s own dedicated post.
You guys LOVE your biscuits and I’m so glad it’s my recipe that you’re loving! Actually it’s my mom’s recipe but I’m the one who made them gluten free ?
Some people have had some issues with my gluten free biscuits recipe but most of you have had tremendous success – and that makes me super happy! After some further recipe exploration, I discovered that not just any gluten free flour blend will work here. I had the best success with using a flour mix with a brown rice flour base – NO WHITE RICE FLOUR.
The white rice flour seems to make the biscuits heavier and more dense. They weren’t as light and flaky as they could be or should be.
So I nixed the white rice flour and went with all brown rice flour plus the starches, which is basically the same flour blend I use for my homemade gluten free flour blend with brown rice (that one just calls for potato starch instead of arrowroot). I call for arrowroot here because that’s what I like to use in my Nightshade Free Gluten Free Flour Mix, which is my go-to for baking.
If you don’t want to use arrowroot or you can’t find it, you can use potato starch in place of it (not potato flour – there’s a difference).
To turn my gluten free biscuit recipe in to a gluten free biscuit mix, I basically tripled the dry ingredients. That way, when I want to make some biscuits, I just measure out 2 cups of this mix and then add the butter and milk that the regular recipe calls for, chill my cut biscuits for 30 minutes, then bake them up and serve them hot! Easy!
This gluten free biscuit mix can also be used to make gluten free drop biscuits. They’re the same drop biscuits that I use in my gluten free strawberry shortcake recipe. Just use 2 cups of this mix and then follow that recipe for the butter and milk measurements and steps for mixing and baking.
The exact flours and xanthan gum are linked to in the recipe card so you can see which brands I’ve used. I also shared the jars that I use to store them in and the kitchen scale that I use and love.
They are affiliate links so I do make a small commission but it is at no additional cost to you. I do appreciate any orders through the affiliate links as it helps me run this blog so I can continue bringing you guys great gluten free recipes xoxox
If you use this mix or make my gluten free biscuits, let me know in the comments! Enjoy!
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- 6 cups brown rice flour (705 grams)
- 2 cups arrowroot flour (285 grams)
- 1 cup tapioca flour (135 grams)
- 1 Tablespoon xanthan gum
- 1 Tablespoon fine sea salt
- 2 Tablespoons + 1 1/2 teaspoons aluminum free baking powder (7 1/2 teaspoons)
- Add the flour, arrowroot, tapioca flour, xanthan gum, salt, and baking powder to a large bowl and whisk together well. Transfer to an airtight container and store in a cool, dry place until ready to use.
- When ready to make biscuits, measure out 2 cups of this mix (230 grams). Then cut in 6 tablespoons of COLD butter. Add 3/4 cup milk and stir to combine. Knead the dough 10 times in the bowl to bring it together then transfer the dough to a lightly floured surface. Roll the dough out to 1 1/2 inches thick and cut with a 2 inch round cookie cutter. Bake on an ungreased cookie sheet at 425 degrees for 10-14 minutes or until done. Baking time will depend on how thick you rolled the biscuits.
Amount Per Serving:Calories: 1351 Total Fat: 7g Saturated Fat: 1g Cholesterol: 0mg Sodium: 986mg Fiber: 16g Sugar: 2g Protein: 17g