Gluten Free Herbed Biscuits


  • 2 1/4 cups all-purpose gluten free flour
  • 1 teaspoon  salt
  • 1/2 teaspoon of sugar
  • 2 Tablespoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon of white pepper
  • 10 tablespoons butter substitute,  cold
  • 1/2 tablespoon of Dijon mustard
  • 1 tablespoon of dried green herbs (tarragon, basil, thyme etc)
  • 3/4 cup goat milk
  • 2 tablespoon vinegar


  1. Preheat oven to 425°F.
  2. In a large bowl, whisk together the flour,herbs, salt, pepper, baking powder, baking soda and sugar. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.
  3. Add the vinegar to the goat milk to create a buttermilk substitute
  4. Whisk the mustard into the milk until incorporated. You may need an additional 1-2 tablespoons of milk to insure all the flour is moistened. Form the dough into a ball and knead about 10 times in the bowl.
  5. Roll the dough out on a floured board to desired thickness. I made mine about 2 inches thick by 1 1/2 inches is the ideal thickness. Use a 2 inch biscuit cutter to cut the biscuits. Re-roll dough as needed.
  6. Place biscuits on an ungreased baking sheet and bake 10-14 minutes or until done (cooking time will depend on thickness of the biscuit). Serve warm.

TIP: for golden brown biscuits, brush with an egg wash!

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