Whether you’ve been gluten free for five years or five days, you know that finding a delicious gluten free biscuit is like finding the perfect Christmas gift for your second cousin. I have been guilty of literally sniffing (almost inhaling) regular biscuits at restaurants because of how much I miss them. Please don’t judge me, I’ve spent four years in a biscuit-less void. So when my sweet grandmother-in-law, “Baba”, sent me biscuit cutters and a Southern Living Cookbook I knew it was time to try to for fluffy, buttery gf biscuits again. And after a weekend of experimentation, I finally found the biscuit recipe my heart desired. Enjoy!
*A quick note – if you are a recipe tweaker, I highly suggest NOT changing anything the first time you try this recipe. Biscuit dough is very sensitive and does not respond well to too much handling or change in ingredients.
Prep time: 10 minutes
Cook time: 10-12 minutes
Makes: 6 biscuits
And because I care about both your soul and body, here’s one of my favorite running apps. Trust me, once you taste these biscuits you’ll need it.
About a year ago, God began nudging me about my relationships with the mothers in my life. I am the oldest child, born fiercely independent with a natural mothering instinct (read bossy, protective, and at times overly nurturing). During my growing up years, I always wound the “mom” of my peer group, with little siblings, neighbors, or friends marching behind me.
This bread recipe freezes very well. Make sure your loaves are completely cooled and wrap tightly with freezer paper. To serve, set the frozen loaf on the counter 1 day before. Also, if you don’t need your bread to be gluten free, substitute all purpose flour for the Cup 4 Cup.