Gluten Free Buttermilk Biscuits Mix

Our Buttermilk Biscuits are the most flaky, buttery, gluten free biscuits you'll ever have! Light, layered, and fluffy just like the ones you had in your before going gluten free! Check out the pictures and let them speak for themselves. THESE ARE REAL BISCUITS, minus the gluten!

Suggested Uses

-Add chedder and garlic powder for an amazing Cheddar Biscuit!

-Serve them on the side of a great country breakfast!

-Cover them in our Sausage Gravy!

-Make the best gluten free breakfast sandwhich you've ever had!

-Use the dough to make dumplings for peach cobbler!

-Use the dough to make crust or covers for casseroles!

-Chop up the dough, cover with cinnamon sugar to make Monkey Bread and much more!

What You’ll Need

3/4 cup butter (or shortening)

1 1/4 cup milk or buttermilk (if milk is used add 1 tsp vinegar to the milk)

1 egg

Directions

1. Preheat oven to 425 degrees

2. Beat egg and milk together in a separate bowl.

3. Pour the biscuit mix into a bowl and cut in the butter until the mixture resembles coarse meal. Then gradually stir in milk/egg until dough pulls away from the side of the bowl. DO NOT OVERMIX! Dough should be lumpy.

4. Allow dough to sit 20 minutes.

5. Turn out onto a gluten free floured surface and pat or roll dough out to 1 inch thick. Cut biscuits with a 3 inch biscuit cutter. Repeat until all dough is used. Makes 9+ biscuits.

6. Bake 5 minutes at 425 then open oven door, lower oven to 350, close door and bake for 10-12 minutes or until lightly browned.

Ingredients

Rice, tapioca, potato, corn starch, masa, sugar, salt, aluminum free baking powder, baking soda, pectin, xanthan gum.