
Gluten-Free Biscuits
Gluten-Free Biscuits
These biscuits are naturally tender and flaky due to their lack of gluten. Everyone—not only those who avoid gluten—will reach for seconds.
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recipe-card-yield: 24
recipe-card-cook-time: 12-15 Minutes
recipe-card-ingredients
SPECIAL SUPPLIES
Biscuit cutterINGREDIENTS
1¾ cups gluten-free flour, such as King Arthur Measure for Measure1 tablespoon granulated sugar
½ teaspoon kosher salt
1 tablespoon baking powder
½ teaspoon baking soda
4 tablespoons butter, melted
¾ cup plain yogurt
3 tablespoons heavy whipping cream
recipe-card-preparation-method
- Preheat oven to 375°F Convection Mode with a rack set at position “3.”
- In a medium bowl, combine dry ingredients and set aside. In a separate bowl, combine wet ingredients and mix thoroughly.
- Add dry ingredients to the wet; mix until well combined.
- Gather the dough and roll out on a lightly floured surface, about 1 inch thick.
- Using a biscuit cutter, cut biscuits and place on a baking sheet lined with parchment paper.
- Bake 12–15 minutes or until lightly browned.