Gluten-Free Biscuit Dough
Prep time
Cook time
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Homemade biscuits are just the best! The corn in this gluten-free recipe gives the biscuits a pleasant crunch and sweetness.
Recipe type: Bread
Cuisine: American
  • 2 Ounces (1/2 Cup) Corn Flour
  • 2 Ounces (1/2 Cup) Sorghum Flour
  • 4 Ounces (1 Cup) Rice Flour
  • 1 Tablespoon Baking Powder
  • ½ Teaspoon Salt
  • ¼ Teaspoon Guar Gum
  • ½ Teaspoon Sugar
  • 6 Tablespoons Butter, Cold
  • 2 Tablespoons Cream Cheese
  • 1 Tablespoon Fresh Herbs (Rosemary, Sage, or Thyme if doing Savory biscuit)
  • ¾-1 Cup Buttermilk
  1. Preheat oven to 425 F. In a mixer bowl with a paddle attachment mix together all flours, baking powder, salt, guar gum, sugar, butter, and cream cheese.
  2. Mix for 2 minutes or until crumbs form.
  3. Add buttermilk along with the chopped herbs. If it looks too dry add a tablespoon at a time of buttermilk.
  4. Use rice flour to dust your workspace and pat or roll out to about ½ inch thickness.
  5. Cut out into desired shapes. Place on a parchment lined baking sheet and brush with butter. Bake for 15-25 minutes or until lightly golden.
Recipe by Welcome 2 Our Table at