Gluten Free Biscuits

You can never have too many side dish recipes, so give Gluten Free Biscuits a try. This recipe makes 12 servings with 123 calories, 3g of protein, and 5g of fat each. For 31 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 330 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. If you have xanthan gum, non-fat greek yogurt, margarine, and a few other ingredients on hand, you can make it. It is brought to you by Gluten Free Recipe Box. This recipe is typical of Southern cuisine. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is rather bad. Try Cream Biscuits and Gravy: Dairy-Free, Gluten-Free & Sneaky, Dairy Free and Gluten Free Coconut Oil Biscuits, and Sweet Potato Biscuits {Gluten-free Dairy-free} for similar recipes.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Measure the margarine and vegetable shortening and place in the freezer.If using milk, combine milk and vinegar in a cup; set aside.Preheat oven to 425°F.Whisk together all dry ingredients in a large bowl.Place Greek yogurt in a small bowl; add agave syrup; whisk together; (if using milk add agave to milk and stir); and set aside.With a pastry cutter or 2 knives cut the frozen margarine and shortening into the flour mixture until it is well blended.Fold or cut in the Greek yogurt (or pour in milk) mixture into the flour mixture.Measure 1/8 to 1/4 cup of the mixture and form into a biscuit shape (flattened ball) and place 6 - 12 raw biscuits on a non-stick cookie/baking sheet. (1/4 cup batter makes 6 large biscuits; 1/8 cup makes 12.) You may form by hand or roll out your dough onto a lightly flour surface to 5/8" high and cut out circles using a 2 1/2" biscuit cutter, which makes 12 biscuits.Bake 10-16 minutes or until golden brown. Do not allow the bottoms to get too brown. You want them a golden brown, as well.Allow to cool for about 5 minutes or so and taste test. If it is too doughy in the middle don't hesitate to place them back in the oven. As it cools the level of starchiness lessens.Toast lightly to rewarm or warm in oven or toaster oven.

 

Step by step:

1. Measure the margarine and vegetable shortening and place in the freezer.If using milk, combine milk and vinegar in a cup; set aside.Preheat oven to 425°F.

2. Whisk together all dry ingredients in a large bowl.

3. Place Greek yogurt in a small bowl; add agave syrup; whisk together; (if using milk add agave to milk and stir); and set aside.With a pastry cutter or 2 knives cut the frozen margarine and shortening into the flour mixture until it is well blended.Fold or cut in the Greek yogurt (or pour in milk) mixture into the flour mixture.Measure 1/8 to 1/4 cup of the mixture and form into a biscuit shape (flattened ball) and place 6 - 12 raw biscuits on a non-stick cookie/baking sheet. (1/4 cup batter makes 6 large biscuits; 1/8 cup makes 12.) You may form by hand or roll out your dough onto a lightly flour surface to 5/8" high and cut out circles using a 2 1/2" biscuit cutter, which makes 12 biscuits.

4. Bake 10-16 minutes or until golden brown. Do not allow the bottoms to get too brown. You want them a golden brown, as well.Allow to cool for about 5 minutes or so and taste test. If it is too doughy in the middle don't hesitate to place them back in the oven. As it cools the level of starchiness lessens.Toast lightly to rewarm or warm in oven or toaster oven.

Nutrition Information:

covered percent of daily need