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Recipe: Gluten-Free Biscuits

By Katherine Spiers
June 10, 2014
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Photo courtesy America's Test Kitchen
Photo courtesy America's Test Kitchen

Last week we presented you with some absolutely delectable gluten-free French toast, and it was just so good we decided to seek out other gluten-free baking recipes. First up was gluten-free waffles. This first one, from America's Test Kitchen, creates fluffy biscuits, to be served either sweet or savory, that don't require any wheat. Just be sure to get that powdered psyllium husk!

America's Test Kitchen Gluten-Free Flour Blend
Makes 42 ounces (about 9 1/3 cups)

Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable.

24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
7 1/2 ounces (1 2/3 cups) brown rice flour
7 ounces (1 1/3 cups) potato starch
3 ounces (3/4 cup) tapioca starch
3/4 ounce (3 tablespoons) nonfat milk powder

Gluten-Free Biscuits
Makes 6 biscuits

9 ounces (2 cups) ATK Gluten-Free Flour Blend
4 teaspoons baking powder
1 1/2 teaspoons powdered psyllium husk
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons unsalted butter, chilled and cut into 1/4"?inch pieces
3/4 cup plain whole-milk yogurt
1 large egg, lightly beaten
2 tablespoons vegetable oil
2 teaspoons lemon juice

1. Whisk flour blend, baking powder, psyllium, sugar, salt, and baking soda in large bowl until combined. Add butter to flour blend mixture, breaking up chunks with fingertips until only small, pea-size pieces remain. In separate bowl, whisk together yogurt, egg, oil, and lemon juice until combined. Using rubber spatula, stir yogurt mixture into flour mixture until thoroughly combined and no flour pockets remain, about 1 minute. Cover bowl with plastic wrap and let batter rest at room temperature for 30 minutes.

2. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper and place inside of second baking sheet. Using greased 1/3"?cup dry measure, scoop heaping amount of batter and drop onto prepared sheet. (Biscuit should measure about 2 1/2 inches in diameter and 1 1/2 inches high.) Repeat with remaining batter, spacing biscuits about 1/2 inch apart in center of prepared sheet.

3. Bake until golden and crisp, about 15 minutes, rotating sheet halfway through baking. Transfer sheet to wire rack and let cool for 5 to 10 minutes before serving.

Gluten-Free Flour Substitution

King Arthur Gluten-Free Multi-Purpose Flour
12 ounces = 1 2/3 cups plus 1/2 cup

Bob's Red Mill GF All-Purpose Baking Flour
12 ounces = 2 1/4 cups plus 2 tablespoons

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