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Gluten-Free & Wheat-Free

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 226-227)

Gluten-Free Biscuits: Simply incredible texture and taste. Excellent when served slightly warm soon after emerging from the oven!

There is nothing like fresh-baked buttermilk biscuits — with cheese accents — to accompany your favorite lunch or dinner.

Gluten-Free Recipe Card and Pictures

Gluten-Free Biscuits
1	Cup White Rice Flour
1	Cup Cornstarch
½	Cup Glutinous Rice Flour
½	Cup Tapioca Flour
1	Teaspoon Ground Black Pepper
1	Teaspoon Baking Soda
1	Teaspoon Baking Powder
¾	Cup Buttermilk
½	Cup Sour Cream
3	Tablespoons Melted Butter
1	Teaspoon Hot Sauce
2	Eggs
½	Cup Shredded Cheese (choose your favorite variety).

One dozen biscuits.

Baker’s Tip

Biscuits keep for two to three days (best if reheated in microwave for 10-15 seconds). Serve with a bit of butter or honey if desired.

Pictured biscuits featured smoked hot pepper cheese — one excellent possibility.

  1. Combine dry ingredients in mixing bowl; mix.
  2. Add remaining ingredients; mix until blended.
  3. Spoon batter into greased standard muffin cups (12 cups per pan).
  4. Spray top of each unbaked muffin with cooking spray (helps to brown tops of muffins).
  5. Bake at 400° for 23 minutes.

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