These biscuits were fluffy and stayed together really well.  So yum!


Adapted from a recipe by minimalist


  • 2 cups gluten free all-purpose flour
  • 2 tsp xanthan gum (if not already in your all purpose flour)
  • 1 Tbsp baking powder (corn free)
  • 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 4 Tbsp Palm Shortening (coconut oil can be used instead if past stage 1)
  • 3/4 cup + 2 Tbsp unsweetened plain rice milk


Preheat oven to 450 degrees F.
Mix dry ingredients together in a large bowl.
Add shortening and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
Make a well in the dry ingredients and using a wooden spoon stir gently while pouring in the rice milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
Turn onto a lightly floured surface.  Dust the top with a bit of flour.  Then very gently turn the dough over on itself 5-6 times – hardly kneading.
Form into a 1-inch thick disc handling as little as possible.
Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a small glass) and push straight down through the dough then slightly twist. Repeat and place biscuits on a greased (use sunflower oil) baking sheet in two rows making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8.
Next lightly spray the tops with sunflower oil.
Bake in a 450 degree oven for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.

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