Dinner Biscuits (gluten free & egg free!)

I’ve been searching and searching for a gluten-free & egg-free biscuit recipe, and was about to just give up, when my mother came across this recipe from Nourishing Meals. These biscuits were fantastic! This recipe can be made dairy-free as well, substituting hemp/nut/coconut milk for the dairy milk and coconut oil/palm shortening for the butter. Be sure to check out the original recipe for lots of great tips for making successful gluten-free biscuits.

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Dinner Biscuits (gluten free & egg free!)

(makes 16 biscuits)

1 1/2 cups sorghum flour
1/2 cup sweet rice flour (we just used Bob’s Red Mill white rice flour)
1/2 cup tapioca flour
2 tsp baking powder
1 tsp xanthan gum
3/4 tsp sea salt
1/2 cup butter (Kerrygold is my favorite!) – can substitute coconut oil or palm shortening for dairy-free version
1 cup milk – can substitute coconut/hemp/nut milk for dairy-free version

  •  Preheat oven to 425°F.
  • Combine flours, baking powder, xanthan gum and salt in large bowl.
  • Use hands to work in the butter until texture is crumbly.
  • Quickly & gently stir in milk with a fork.
  • Form dough into a ball and place on lightly floured surface.
  • Use hands to pat dough into a square, about 1 1/4″ thick.
  • Use a large knife to cut into 16 individual squares.
  • Bake biscuits on an ungreased cookie sheet for 10-15 minutes.

These biscuits taste great smothered in butter – and jam would taste great too!


  1. I didn’t realize it was possible to make such ‘normal’ biscuits GF! If you’re interested, I host a blogger link up every Tuesday- I’d love for you to share a post! All you need is the URL of a post you’d like to share, it’s a great networking opportunity. There’s a quick explanation on my main menu under ‘Tell Em Tuesdays’ if you’d like more info.


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