Gluten-Free Potato Flour Biscuit

Pile of biscuits
Gluten-free potato flour biscuit

Jolinda Hackett 

Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Servings: 12 servings
Yield: 12 biscuits
Nutrition Facts (per serving)
41 Calories
1g Fat
7g Carbs
1g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 41
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 87mg 4%
Total Carbohydrate 7g 3%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 1g
Vitamin C 0mg 1%
Calcium 9mg 1%
Iron 0mg 0%
Potassium 24mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Gluten-free buttermilk biscuits made with potato flour, buttermilk and a touch of margarine. Several reviewers have suggested making these with baking powder instead of baking soda for a fluffier gluten-free biscuit.

Recipe courtesy of Ener-G Foods.


  • 1/2 cup rice flour

  • 1 tablespoon potato flour

  • 2 teaspoons sugar

  • 1/8 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1/3 cup buttermilk

  • 1 tablespoon margarine, melted

Steps to Make It

  1. Preheat oven to 400 F.

  2. Mix together the rice flour, potato flour, sugar, salt, and baking soda. Add buttermilk and margarine and mix until well blended.

  3. Partially flatten pieces of dough with hand and place on cookie sheet. Bake for 10 to 12 minutes.