AuthorE. Gluten
DifficultyIntermediate

I've never much liked gluten free baking powder biscuits. They've always struck me as rather...squeaky. But when my sister Mette made these for me, I changed my mind. The oat flour mix makes these biscuits delicious, better than "regular" biscuits, my Dad says. They are certainly the best gluten free biscuits I've ever had, and I make them all the time. - Betsy

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Yields1 Serving
Prep Time20 minsCook Time12 minsTotal Time32 mins
 2 tsp xanthan gum
 2 tbsp baking powder
 2 tsp baking soda
 4 tsp sugar
 1 tsp salt
 6 tbsp shortening
 6 tbsp butter or margarine
 1 ¼ cups milk or milk alternative
1

Preheat oven to 350°.

2

Combine dry ingredients in a medium bowl.** Using a pastry blender or butter knives, cut in shortening and butter until the mixture resembles coarse crumbs. Stir in the milk and work gently until dough forms a ball.

3

Turn onto a surface dusted with oat flour mix and pat or lightly roll to 1/4 thickness. Cut into small biscuits. Place 1" apart on parchment-paper-lined cookie sheets.

4

Bake for 10 - 12 minutes.

5

These biscuits are best on the first day they are baked, but the dough keeps well. Store it in a Ziploc bag in the refrigerator for up to 5 days.

6

** You may also place all dry ingredients in a large Ziploc bag. Add shortening and butter. Close bag and smoosh around until shortening is well mixed into the flour. Add milk to the flour mixture, then reclose the bag and mash it around again until the dough forms a ball. (Continue as above).

7

In a hurry? Place all ingredients in the bowl of a stand mixer. Add shortening and butter. Mix on medium speed until mixture resembles small crumbs. Add milk. Mix on medium speed until well blended. Work the dough into a ball with your hands. (Continue as above).

Ingredients

 2 tsp xanthan gum
 2 tbsp baking powder
 2 tsp baking soda
 4 tsp sugar
 1 tsp salt
 6 tbsp shortening
 6 tbsp butter or margarine
 1 ¼ cups milk or milk alternative

Directions

1

Preheat oven to 350°.

2

Combine dry ingredients in a medium bowl.** Using a pastry blender or butter knives, cut in shortening and butter until the mixture resembles coarse crumbs. Stir in the milk and work gently until dough forms a ball.

3

Turn onto a surface dusted with oat flour mix and pat or lightly roll to 1/4 thickness. Cut into small biscuits. Place 1" apart on parchment-paper-lined cookie sheets.

4

Bake for 10 - 12 minutes.

5

These biscuits are best on the first day they are baked, but the dough keeps well. Store it in a Ziploc bag in the refrigerator for up to 5 days.

6

** You may also place all dry ingredients in a large Ziploc bag. Add shortening and butter. Close bag and smoosh around until shortening is well mixed into the flour. Add milk to the flour mixture, then reclose the bag and mash it around again until the dough forms a ball. (Continue as above).

7

In a hurry? Place all ingredients in the bowl of a stand mixer. Add shortening and butter. Mix on medium speed until mixture resembles small crumbs. Add milk. Mix on medium speed until well blended. Work the dough into a ball with your hands. (Continue as above).

Gluten Free Oat Flour Biscuits