Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Buttermilk Biscuits - Gluten Free Gluten Free

Prep Time: 20 min + 25 min to bakeMakes: 12 biscuits

Moist and flakey magic biscuits without wheat


  • ½ cup sorghum flour
  • ½ cup tapioca starch
  • ½ cup potato starch
  • ½ cup sweet rice flour
  • 1 ½ tsp baking powder
  • ½ tsp xanthan gum
  • 1 ¼ tsp salt
  • 4 tbsp butter
  • 1 egg white
  • ¾ cup buttermilk or milk
  • Topping:
  • 1 large egg, lightly beaten with 1 tbsp milk


  • Preheat the oven to 450°. Sift all the flours, baking powder, and salt together into a large bowl and mix well.
  • Cut the butter into small pieces and drop them into the flour mixture. Using a pastry blender/ cutter (or two forks) cut the butter into the flours. You should have a good blend, with the butter the size of small peas, by the end.
  • Lightly froth up the egg white with a fork or small whisk to add some air and volume.
  • Pour the egg white and the buttermilk into the dry mixture. Stir them in slowly with a rubber spatula, taking care to not overwork the dough. When the liquids are incorporated into the flours, stop stirring. Bring it all together with your hands.
  • Drop small balls of the biscuit dough onto an ungreased cookie sheet. (keep them small, about the size of a plum, to help the middles bake through.) Slide the tray into the oven.
  • Bake the biscuits for about 20 to 25 minutes or until the tops are golden brown and a toothpick inserted in the center of the biscuit comes out clean. Remove from oven and place on a wire rack. Serve warm with butter.
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