One of the foods I miss the most since being diagnosed with celiac disease is definitely biscuits. It’s really, really hard to make amazing gluten-free biscuits – heck, it’s hard to make basically ok GF biscuits – but this morning I came very, very close to perfection!!
This recipe is very easy. I used a food processor and I highly recommend you do, too. For the butter, I cut it into pieces and then froze it for about 20 minutes. When I added it to my food processor, it was very easy for the butter to be cut into the flour. I am not sure I would have had as easy a time if I had used my handheld pastry blender.
As you can see, we are crushing homeschool preschool. Kind of. 🥚 🥚 😂 I told Keegan that I wanted to keep him home with me next year and he was so sad about it! He said, “You can’t keep me home, I just love school TOO MUCH!” Ugh. I guess I have to let him give kindergarten a try, at least. He definitely does the most cooking with me out of the five. And he really might like it the most – or at least it’s a tie between him and Julia. She has always liked to be a kitchen helper and now she can pretty much make anything herself. It’s pretty awesome to have teens who are totally self-confident in the kitchen!
Side note – what’s better than chubby baby hands? Basically nothing.
So … make these biscuits, slather them with butter or apple butter, or jam … or turn them into amazing breakfast sandwiches.
I highly recommend that you turn these amazing biscuits into breakfast sandwiches! We made homemade sausage patties, poached eggs, and sliced avocado and put them on our biscuits. Definitely an amazing breakfast. I think I could sell these sandwiches for some serious cash. 😉
Amazing Gluten-Free Biscuits
These amazing GF biscuits taste like regular biscuits, I swear.
- 1/2 c butter, frozen for 20 minutes cut into chunks
- 2 c gluten free Bisquick flour mix
- 2 eggs
- 1/3 c milk
Cut 1 stick of butter into about ten pieces without fully removing it from its wrapper. Fold the wrapper back around the butter. Place in freezer for 15-20 minutes or so while you prep the other ingredients.
Get out your food processor. You have to do this step or you won’t have good biscuits. It’s the only way to cut the butter into your gluten-free flour well.
Let the food processor run until the pieces of butter are pea sized.
Whisk together 2 eggs and 1/3 cup of milk.
Add the milk and eggs to the food processor. Turn it on until the dough is one big ball.
Remove from the food processor and put on a floured surface so you can roll out the dough.
Don't roll the dough out too thin. You want to make about 6 to 8 biscuits.
Using a biscuit cutter, cut out biscuits. Place on parchment paper on a cookie sheet.
Cook at 400 degrees for about 20 minutes. Don’t let the cookie sheet sit too close to the top of the oven.