You read it right, beautiful, fluffy, slightly crunchy on the outside, moist and tender on the inside, gluten-free biscuits are back! Do you want more good news? They are incredibly easy to make!

This month we bring you two different biscuit recipes that we think are very close to the gluten-variety.

The main ingredient in biscuits is flour. This is why they are usually difficult to make without wheat. We believe that our success is largely due to the flour mixture we use, the Gluten Free Pantry’s Country French Bread Mix. We use this mix as a straight substitution for flour. We have had subscribers comment that they do not get the same results we do when making our recipes with different flour mixtures. All we can say is, we are not surprised. We too, have experimented with many other flour mixtures and have never been able to get the same terrific results. Recipes made with the Gluten Free Pantry’s Country French Bread Mix, used as a straight substitution for flour, simply work. Baked goods rise, are light, fluffy and moist and do not have a gritty texture. Cakes and muffins rise and are moist, cookies rise and hold their shape, and our biscuits are light, fluffy and wonderful.

We have no affiliation with the Gluten Free Pantry, but our mission is to help the gluten-intolerant return to a normal life of cooking, eating and entertaining. Hundreds of hours of testing have shown us that this one product will make an enormous difference in all your cooking and simplify your life.

Make no mistake, we are not promoting a mix, we are promoting a flour mixture that works for everything calling for flour. In our cooking classes or during our gluten-free vacations, we are often asked how we get our muffins to rise so beautifully, how do we get our cakes so moist and so authentic? The answer is the secret I have just shared.

Back to Biscuits…

Our first recipe, ‘Drop Biscuits’, will turn out just the way you remember them, free-form shapes with golden brown peaks that are remarkably soft and moist on the inside. Spread a little butter on these and they will melt in your mouth! These biscuits can also be modified to add herbs and or cheese for a little variety and a lot of great taste.

Next, we bring you ‘Perfect Biscuits’. The dough for these biscuits is soft, airy and light. We cut our biscuits using a 2-1/2" round cutter and placed them far enough apart on the baking sheet so that they did not touch each other. This results in biscuits that are a little crisp on the outside. If you prefer your biscuits softer on the outside, set them closer together on the baking sheet, so that the just touch each other. ‘Perfect Biscuits’ rise perfectly, of course, and result in a beautiful golden round biscuit.

-Glutenfreeda