Warm Gluten-Free Biscuits Warm Gluten-Free Biscuits

Photo: Joe Kim

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine



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.

Nutritional facts Per biscuit: about

  • Sodium 326 mg
  • Sugars 2 g
  • Protein 2 g
  • Calories 157.0
  • Total fat 8 g
  • Potassium 79 mg
  • Cholesterol 22 mg
  • Saturated fat 5 g
  • Total carbohydrate 19 g


  • Iron 4.0
  • Folate 1.0
  • Calcium 10.0
  • Vitamin A 7.0
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Baking & Desserts

Warm Gluten-Free Biscuits