Tested till perfect Warm Gluten-Free Biscuits
Warm Gluten-Free Biscuits
Photography by Joe Kim/TC Media

Warm Gluten-Free Biscuits

These biscuits go with any meal: breakfast, lunch, dinner or even afternoon tea. Sorghum flour is naturally gluten-free and helps give the biscuits their old-fashioned fluffy texture. Serve them warm from the oven with butter and preserves.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: May 2013

Recipe4 out of 5 based on 18 ratings.
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  • Prep time 10 minutes
  • Total time 20 minutes
  • Portion size 6 biscuits


  • 1/2 cup 1/2cupsorghum flour
  • 1/4 cup 1/4cuptapioca starch
  • 1/4 cup 1/4cuppotato starch
  • 1 tbsp 1tbspbaking powder
  • 1 tsp 1tspgranulated sugar
  • 1/2 tsp 1/2tspxanthan gum
  • 1/4 tsp 1/4tspsalt
  • 1/4 cup 1/4cupcold butter or cold lard, cubed
  • 1/2 cup 1/2cupbuttermilk
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In bowl, whisk together sorghum flour, tapioca starch, potato starch, baking powder, sugar, xanthan gum and salt. Using pastry blender or 2 knives, cut in butter until crumbly. Drizzle in buttermilk, stirring, just until soft sticky dough forms.

Turn dough out onto parchment or waxed paper; form into 6-inch (15 cm) long log. Cut into 6 rounds; arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheet. Bake in 450ºF (230ºC) oven until light golden, about 14 minutes.

Additional information :
Change It Up

Warm Gluten-Free Herb and Garlic Biscuits
Stir 2 tbsp chopped fresh parsley and 1 tsp chopped fresh thyme into flour mixture after cutting in butter. Mix 2 tbsp butter, melted, with 1/2 tsp garlic powder; brush over biscuits after first 10 minutes of baking.

Warm Gluten-Free Cheesy Biscuits
Stir 1/2 cup shredded or grated aged cheese (such as Gruyère, Cheddar or Parmesan) into flour mixture after cutting in butter.

Nutritional Information Per biscuit: about

cal 157 pro 2g total fat 8g sat. fat 5g
carb 19g dietary fibre 0 sugar 2g chol 22mg
sodium 326mg potassium 79mg

% RDI:

calcium 10 iron 4 vit A 7 folate 1
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