It has been my plan to include some healthy recipes for everyone on this blog because I often talk about the importance of nutrition for health and even pain. That being said, I feel like maybe everyone could use a little comfort food right now so I decided to post my wife’s recipe for gluten-free flaky biscuits. You can make these with regular wheat flour if you so choose but omit the xanthum gum because it won’t be necessary. I’m not saying this recipe is bad for you, but it’s certainly meant to be good for your soul first and foremost.

The Recipe: Catie’s Flaky Biscuits

Servings: 6-8 biscuits

Total Time: 30 minutes

Ingredients:

1 ½ cups gluten free flour*

¼ cup potato starch

½ tsp salt

2 tsp xanthan gum

1 tsp baking powder

½ tsp baking soda

½ cup (8 Tbsp) frozen butter

2 large eggs

⅓ cup whole milk

*We use Trader Joe’s Gluten Free Flour which is a mix of wholegrain brown rice flour, rice flour, potato starch and tapioca flour but other flours will work but you may need to adjust your recipe

Instructions:

  1. Preheat oven to 400° F
  2. In a medium bowl mix together dry ingredients – flour, potato starch, salt, xanthan gum, baking powder, baking soda
  3. Sift dry ingredients into a large bowl
  4. Use pastry cutter to cut frozen butter into dry ingredients until butter is pea-sized pieces
  5. In a separate bowl whisk eggs and milk together
  6. Stir wet ingredients into dry ingredients
  7. Gently work ingredients together to form a dough and then turn out onto floured counter or other floured surface
  8. Fold the dough over 4 times on itself then flatten to ¾ inch thick slab
  9. Use a biscuit cutter (we used a pint glass) to cut out 6-8 biscuits
  10. Stack scraps together to cut the last few biscuits
  11. Bake 14-18 minutes in a cast iron pan and let stand 5-10 minutes to cool

Pro-tips:

  • Place cast iron in oven while bringing up to temp
  • Don’t overwork the dough. The less you touch it, the better
  • Butter MUST be frozen or as cold as possible. It’s what makes them flaky!
  • Don’t twist your cutter when making biscuits. It can mush the layers together preventing flakiness.

The featured image at the top of this post was an actual picture I took with my phone from biscuits we made this past weekend. They’re great on their own or with some butter or jam but I like mine best made into an egg sandwich. We get our bacon from our local old fashioned butcher shop Farm View Pork Store.

This is a simple recipe that is easy to do with kids if you’re looking for something fun and interactive to do. I’ve heard these freeze really well but they’ve never lasted that long in our house. Give this recipe a try!