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I made this recipe with my own flour mixture which I make in bulk for baking which consists of 6 cups of rice flour, 2 cups of potato starch & 1 cup of tapioca starch. I used 3 cups of this mixture as recommended by the recipe & added 1 1/2 teaspoons of xanthum gum. Otherwise I followed the ingredient reccommendations exactly. However, I used room temperature butter & did not refrigerate the dough. After thoroughly mixed, I hand patted out the biscuits and put them on the butter greased cookie sheet & instead of cream, I brushed the tops with melted butter & baked for 25 minutes in my toaster oven. I have used the recipe 4 times so far & each time they have come out delicious! Thanks for this wonderful recipe! Before this everthing I tried baking when making buiscuits was an utter flop! Have had to follow a GF diet for several years now & baking items and finding good recipes has always been a challenge!! Thanks Again!!
Going gluten free is still new to me. So far baking has been disappointing. These biscuits are a real treat. I will be making them again. I would like to see the nutritional values tor this recipe, as well.
they turned out fabulous! followed the recipe to a T, even the flour recommendation and they were so good! thank you so much.
Not sure what I’m doing wrong but made these a 2nd time tonight and still awful! Followed the directions to a T. They take way longer than 26 min to bake, still not cooked in middle. So I flipped them over as the tops still white but bottoms brown. They don’t puff up, they will doughie inside after baking close to 45 min. Threw them out :( I was disappointed after 2 times trying these.
Hi, Beth! What kind of gluten-free flour are you using? Gluten-free flours can vary so much that sometimes it’s really hard to make a recipe like this work with every kind, unfortunately.
Hi! I used Namaste gluten free flour that I purchased at Costco. I there a brand you highly recommend?
Hi, Beth! For this recipe, we recommend Better Batter Gluten-Free Flour Mix. This said, this recipe is on my list of ones to tackle again to make it a little more versatile for other gluten-free flours. Stay tuned!
I have this same issue, I’ve made these a few times now and they always turn out exactly like you describe, it’s very disappointing. I might need to change my flour.
I had the same result as in taking longer and seeming not quite done in the center. I followed to a tee as well.
Beth and Lea: I feel your pain! This recipe seems to work best with the flour blend the author specifies, but we are in the process (actually, I am!) of re-doing this recipe to make it work with more commercially available GF blends. Stay tuned!!!
Can’t find the recipe notes to tell me how much xanthan gum to add to a gluten free flour blend that doesn’t have it. Please help!
Hi, Susan! Good question! We recommend adding 1/2 teaspoon of xanthan gum per cup of flour. Enjoy!
Can I use guar gum instead??
Hi, Elizabeth! We’ve had best results with xantham gum and haven’t tried guar gum. If you’re comfortable with GF baking, then go ahead and give that a try!
Made these this morning and even with my own flour blend they are truly amazing. You can see the flakey layers. These biscuits are crisp on the outside and melt in your mouth tender on the inside. Thank you for sharing this amazing recipe.
Is there a way to do them dairy free?
These were good. however, the inside was a little uncooked compared to the outside, which was kinda crunchy. How can I cook the inside, without burning the outside?
Hi, Sara! So glad you liked the recipe! Try tenting the biscuits with foil to finish cooking them all the way through. Hope that helps!
I baked these for my family for Thanksgiving brunch. We were all amazed that a gluten free biscuit could have such a great taste and texture. It has officially been added to our “favorite” list. I’ll be making these a lot!!
Will any butter work? Does it need to unsalted?
Hi, Tiffany! It’s fine to use salted butter, but you will probably want to reduce the amount of salt in the recipe to 1/4 teaspoon since the butter will already contain some salt. Enjoy!
First time I made it I used buttermilk instead of sour cream (I can’t eat sour cream). I did not let it rest 30 min in the refrigerator, instead I baked it immediately. It turned out flaky and great. Next time I used the buttermilk again, but I let it rest the 30 min in the refrigerator. I baked it in the cast iron skillet and it was totally gummy. If substituting with buttermilk don’t let it rest. Bake it immediately because there is more moisture in the mix than when using the sour cream.
I would LOVE recipes to stop using mixes and start providing the actual ingredients. I know the mixes often have ingredients that aren’t standard and easy to find but mixes are expensive and often hard to find. Has anybody had luck with a mix other than the one mentioned?
Hi, Lisa! Normally, I would be in complete agreement with you, but when it comes to gluten-free flour mixes, I still typically recommend getting a mix. Buying small amounts of several different specialty flours just for one recipe is not possible for many people, and often ends up being more expensive than just buying a bag of mix. Buying larger amounts is also not always practical as many people making our gluten-free recipes are not themselves gluten-free, but are baking for friends or family, and so they don’t necessarily need to keep larger amounts of gluten-free flours on hand. Also, gluten-free baking is extremely tricky and finicky, particularly if you’re not used to it; we have found that our readers typically have better success when we recommend a standard mix so that there are fewer variables and less likelihood for error. I hope this helps explain our choice! Thanks!
To all my fellow dairy intolerant people: I substituted all the butter with Miyoko’s butter. I needed a bit more and never achieved a very crumbly consistency, but these turned out awesome. I substituted the sour cream with full fat coconut cream with apple cider vinegar added for sour factor and eliminated the heavy cream. Put an egg and sausage on em and DAMN they were good. Even my gluten eating BF said he could barely tell they were GF once they were loaded up. Also, I did cut the recipe in half without issues but kept the salt content the same since I didn’t use sour cream and it was perfect.
Would this still work out if I cut the recipe in half? Thanks
Hi there! Yes, this recipe should work just fine if you cut it in half. Enjoy!
Is it Better BAKER or Better BATTER gluten free flour? Can’t find the Baker?
AH! It’s better BATTER! I can’t believe it took me this long to catch that typo. Thank you for pointing it out!
Can you make the biscuits and freeze the dough to bake later?
Hi, James! I’m not sure how the dough would freeze for these, but the baked biscuits should freeze and thaw quite well! I’d recommend doing that and then warming them in the oven (loosely wrapped in foil) before serving. Enjoy!
I very rarely write reviews- even for recipes I love, but these were SOOOOOOOO good that I had to write! These taste gluten-filled- no one would ever be able to tell the difference. Followed the recipe exactly and they came out divine. I’m adding this to my recipe box for sure!P.s. I used Bob’s Red Mill GF 1 to 1 Baking Flour (not the Bob’s Red Mill GF All-Purpose). Going to try out the Better Batter next time!
Klancy – did you still use the salt and baking powder called for in the recipe?
After reading the reviews on here I was so excited to make these biscuits, but how disappointed I ended up being. They were dense and felt kind of doughy. The worst biscuits I have ever made. I used Pillsbury all purpose gluten free with xanthan gum flour. The only thing I did wrong was folded the dough a couple times before wrapping and putting in the fridge. I left it in the fridge a little more than 30 minutes. If anyone has any suggestions please let me know. I am usually a great baker, but just did not work out for me…
Hi, Ina! Emma here, managing editor. I’m so sorry that these biscuits didn’t work for you. One thing that we’ve been (slowly, painfully) discovering with gluten-free recipes is that not all gluten-free flour mixes are created equal and it’s not always easy to swap one brand for another. I’ve updated this recipe to more clearly specify the type of flour used, and we’ll also be sending this one back to our recipe testers for some tweaking. Thanks so much for your feedback!
These were awesome! I made them for the gluten free kids and myself at camp. I won’t lose this recipe!
My husband has Celiac disease. I have tried several biscuit recipes, with limited success. My husband said the minute these touched his tongue he knew they would be good. I tried them the first time they came out of the oven, and I had to agree, they were delicious. Thanks so much for this recipe.
What kind of flour did you use and did you do anything different . Mine turned out terrible. Thank you