Gluten-Free Butter Biscuits – a delicious recipe with white rice flour, flour, sugar, xanthan gum, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine all ingredients in the bowl of a stand mixer and beat with the paddle attachment for 2 minutes on low speed; the dough will be very stiff. It is important to beat the dough long enough or the biscuits won't rise well; don't worry about overbeating.
2
Form the dough into a thick log, 2 inches in diameter. Wrap it in plastic and refrigerate for at least 2 hours or overnight.
3
Position a rack in the upper third of the oven and preheat to 400u00b0 F.
4
Cut the log into 12 thick slices. Place the slices close together on the pan for pull-apart biscuits or 2 inches apart for separate biscuits and bake 20 to 25 minutes, until browned on top and bottom. Serve immediately or cool on a rack and toast before serving.
436
kcal
Calories
23
g
Fat
49
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/3 cups (200 grams) white rice flour (preferably superfine) or 2 cups (200 grams) Thai white rice flour, 1/2 cup plus 2 tablespoons (60 grams) oat flour, 2 teaspoons sugar, 1/4 teaspoon xanthan gum, and more.
Yes, Gluten-Free Butter Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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