Gluten-Free Biscuits

Whole biscuit on plate with buttered open biscuit

PC Gluten Free All Purpose Flour

Gluten-Free Biscuits

Everyone should have a reliable recipe for a basic white biscuit in their repertoire, even if you’re...

Everyone should have a reliable recipe for a basic white biscuit in their repertoire, even if you’re eating gluten-free. The lack of gluten in the gluten-free flour means the dough does not rise as much as yeasted dough made with regular wheat flour dough would, so don’t be alarmed. Serve with soup or stew, or split and fill with cheese or jam.

  • Level: Intermediate
  • Preparation: 10 mins
  • Ready in: 60 mins
  • Serves: 13
  • Dish Type: American, British, Canadian
  • Season: Holiday
  • Course: Side
  • Main Ingredient: Gluten-Free Flour
  • Amount Per Serving

    % Daily Value

  • Calories

    140 cal

  • Total Fat

    3 g

  • Sodium

    230 mg

  • Total Carbohydrate

    27 g

  • Dietary Fiber

    1 g

  • Protein

    2 g

Gluten-Free Biscuits

Whole biscuit on plate with buttered open biscuit

PC Gluten Free All Purpose Flour

  • Amount Per Serving

    % Daily Value

  • Calories

    140 cal

  • Total Fat

    3 g

  • Sodium

    230 mg

  • Total Carbohydrate

    27 g

  • Dietary Fiber

    1 g

  • Protein

    2 g

How to make

Ingredients

  • 2-3/4 cups (675 mL)

    PC®Gluten-Free All-Purpose Flour
  • 1/4 cup (50 mL)

    Granulated sugar
  • 2 tsp (10 mL)

    Instant dry active yeast
  • 1 tsp (5 mL)

    Salt
  • 1 cup (250 mL)

    Whole milk
  • 2 tbsp (25 mL)

    Melted unsalted butter
  • 2

    Eggs

How to make

  • Step 1

    In large bowl, whisk together flour, sugar, yeast and salt; set aside. In small saucepan, heat milk over medium heat to 100°F (38°C) on thermometer; remove from heat and whisk in butter and one of the eggs. Using spatula, stir into flour mixture until combined. Spray another large bowl with cooking spray; turn dough into bowl, cover with plastic wrap and place in warm place for 45 minutes to rise.

  • Step 2

    Line two rimmed baking sheets with parchment paper. Divide dough into portions to fill a 1/4 cup (50 mL) dry measure, about 50 g on a scale. Makes about 13 portions. Roll each portion into a smooth ball. If dough is sticky, wet hands slightly. Space dough balls 2 inches (5 cm) apart on prepared baking sheets. Cover loosely with plastic wrap. Place in warm place for 30 minutes to rise. Meanwhile, preheat oven to 400°F (200°C).

  • Step 3

    In small bowl, whisk together remaining egg with 1 tbsp (15 mL) water. Remove plastic wrap from one sheet of dough balls. Brush each ball with some egg wash. Bake in centre of oven for 16 minutes, turning sheet back to front halfway. Repeat with remaining sheet of dough balls and remaining egg wash.

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