These biscuits are sure to hit the spot on a cool crisp fall day paired with a hearty soup or stew. Make your soup the night before or have it cooking in your slow cooker while you are out for the day. Have the dry ingredients pre-measured in a bowl for when you get home and supper’s on the table with 5 minutes of prep and 20 minutes of baking time!
It’s quick, simple, easy and can be dressed up in many different ways. Like herbs? Throw in some fresh chopped thyme and rosemary! Like cheese? Add some sharp cheddar! Like them plain? Add some homemade jam or honey at the table!
Gluten free tip: Use a certified gluten free flour mixture or make your own like my favourite Essential Gluten Free Flour Recipe.
Easy Gluten Free Biscuits
2 cups gluten free flour mixture (homemade or prepackaged like Cup 4 Cup, Bob’s Red Mill)
2-3 tablespoon ground flax seed (optional)
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup cold butter
1 cup milk
Optional ingredients – garlic powder, herbs, shredded cheese, etc
Preheat oven to 400°F and line a large baking sheet with parchment paper.
Mix together dry ingredients in a medium sized bowl.
Add butter and mix with a pastry blender or two knives until butter is pea-sized.
Add milk and stir only until just moistened.
Use a small cookie scoop or spoons to drop onto baking sheet.
Bake in preheated oven for about 20 minutes or until golden brown.
Makes about 12 biscuits