Gluten-Free Potato Flour Biscuit Recipe

pile of biscuits

Jolinda Hackett 

Ratings (8)
  • Total: 22 mins
  • Prep: 10 mins
  • Cook: 12 mins
  • Yield: 12 Servings
Nutritional Guidelines (per serving)
69 Calories
2g Fat
12g Carbs
1g Protein
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Nutrition Facts
Servings: 12 Servings
Amount per serving
Calories 69
% Daily Value*
Total Fat 2g 2%
Saturated Fat 1g 3%
Cholesterol 1mg 0%
Sodium 185mg 8%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 3%
Protein 1g
Calcium 24mg 2%
*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.

Ingredients

  • 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.