Gluten-Free Biscuit Mix

1 review, 5 star(s). 100% would make again

Ready in 20 minutes

This is a make-ahead mix that can be used in many recipes calling for commercial biscuit mixes. This recipe was one of my first creations after going gluten-free in 2003. Please enjoy!


Flour Mix:
5 C. White Rice Flour (fine grind/asian preferred)
1 1/3 C. Potato Starch
2/3 C. Tapioca Flour
6 C. Flour Mix
2 T. Xanthan Gum
3/4 C. Grain Flour; (Corn, Millet or other grain flour)
3 T. Sugar
5 T. Baking Powder
1 T. Baking Soda
1 T. Salt
1 C. Shortening

Original recipe makes 8 Servings



Combine all ingredients in a food processor and process until it resembles coarse cornmeal. Store in airtight container. Can be used in place of commercial biscuit mixes for many recipes. Especially good in "impossible" pies, drop dumplings, quick cakes, etc.

To make traditional southern-style biscuits:

2 1/2 C. Biscuit Mix

1 C. Buttermilk

Pre-heat oven to 425 degree oven. Combine biscuit mix and buttermilk and mix until mixture forms a sticky, evenly wet ball (it should seem almost too wet. A mixer or food processor is ideal, but can be mixed by hand). With hands dusted in rice flour, pat dough out on a board lightly dusted with additional rice flour, until dough is about 3/4 to 1 inch thick. Cut with a biscuit cutter dipped in rice flour and bake 18-20 minutes, or until biscuits are lightly browned. A sheet pan can be used, but I like to bake mine in a cast-iron pan that has been pre-heated as the oven warms and has about 1 T. crisco melted in it.

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Comment or review

Have not used shortening in years. The evidence abounds on the health risks associated with it. Hydrogenation. I will try it with olive oil and hope that works.
ktpcharliev4y3 3m ago

[I posted this recipe.]
Enviroknow 5y ago

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