My Sweet Marie

Gluten-Free Biscuits

Posted on: January 21, 2012

The trick with this recipe is to not roll them too thin or simply drop them, might be easier! Also, you cannot work the dough too much…it gets tough! otherwise fairly straight foward!


  • 2 c. rice flour
  • 1/2c. tapioca flour
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • ¾ tsp salt
  • ½ c. virgin coconut oil
  • 3/4c. soy or hemp milk


  1. Combine dry ingredients.
  2. Add the fat, mix with fingers till crumbly.
  3. Slowly add milk; gently knead the dough with hands until just combined. Do not over mix.
  4. Roll out ½” thick and cut with a circle cutter/cup or knife.
  5. May be dropped by spoon as well as drop biscuits.
  6. Bake at 425 for 10-12 minutes.
  7. Great with butter, jam or coconut butter!

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