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Gluten-Free Homemade Biscuit Recipe

Updated on March 9, 2009

From the kitchen of Jesus_saves_us_7

Our children have a lot of allergies and over the past four years we have learned how to change the way we cook. If you like this recipe there will be many more posted. I have already posted a Gluten-Free Marshmallow Squares recipe, and a Egg-free and Dairy-Free pancake recipe as well. Hope you enjoy this Biscuit Recipe.


Homemade Wheat- Free Biscuit Recipe


2 cups of Rice flour

3 ½ tsp. of baking powder

¾ tsp. of salt

½ cup of Crisco vegetable. Shortening (white shortening for dairy free)

2/3 cup of cold rice milk


Stir the flour, baking powder, and salt together. Cut in the shortening until there are pea sized clusters. Next add the cold milk and mix until doughy. Next you could either roll the dough to cut the biscuits, or you could do as I do. I pinch a big enough piece and mold the biscuit in my hands about a ½ inch thick. Place the biscuits on an ungreased cookie sheet. Bake in preheated oven at 450 degrees for 10-12 minutes or until lightly golden brown on the top. Makes about 20 biscuits.

If you wanted to you could also use this recipe and put the dough in a 8x8 pan and bake it until light brown, like a loaf of bread. We have used it both ways and our children love it both ways.


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    • profile image

      Mary 4 years ago

      I tried it but used almond milk cause no rice milk and used half coconut oil and half shortening ...... Crumbly and did not like the taste AT ALL!

    • profile image

      katya 5 years ago

      Really, You feed your children rancid vegtable oil, crisco. How about some dairy free coconut oil. This fat has been used by many cultures around the world. Crisco, however is transfat that causes great damage to our bodies. Think a little before you feed your children poison.

    • profile image

      Kate 5 years ago

      They taste really good (I think even better than wheat flour biscuits), but do crumble a little easily. We're going to eat the rest with sausage and gravy tomorrow morning. :) They will definitely be well-suited for that! I'm going to tinker with this a bit over time and see if I can get them less crumbly. I'm sure letting the batter sit for a few hours to soften up the rice flour would help, though! I used butter instead of shortening.

    • profile image

      amanda 5 years ago

      Amazing, I absolutely loved the biscuits

    • profile image

      Dana Andra 6 years ago

      They came out too crumbly to pick up. Tasted good, though.

    • DavePrice profile image

      DavePrice 7 years ago from Sugar Grove, Ill

      Thanks for the recipes - my niece is on a strict gluten free diet due to allergic reactions, and we are always searching for new things to make for her. I've written down all the recipes you put up here - now I clamor for more, please - thank you for your heart.

    • profile image

      Kimba 7 years ago

      love the recipe - the biscuits came out great!

    • Etherealenigma profile image

      Sandra M. Urquhart 8 years ago from Florida

      When I get some time, I have to try this.

    • Jesus_saves_us_7 profile image

      Jesus_saves_us_7 8 years ago from Seeking Salvation


      thank you!



      thank you, it is a pretty good recipe

    • countrywomen profile image

      countrywomen 8 years ago from Washington, USA

      Nice recipe. I ought to try this.

    • Lgali profile image

      Lgali 8 years ago

      another good one