Gluten-free Buttermilk Biscuits | PCC Natural Markets

Gluten-free Buttermilk Biscuits

Yield: Makes 12 biscuits

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



*If you do not have buttermilk on hand, you can substitute with 1 1/2 teaspoons of vinegar and 1/2 cup of milk. Combine and let stand for 5 minutes before adding to dry ingredients. Milk will slightly thicken to mimic buttermilk.

Preheat oven to 450° F. In a bowl, combine rice flour, potato starch, tapioca flour, baking powder, baking soda, sugar, cream of tartar, salt and xanthan gum.

Cut in the margarine or butter with a pastry blender, or an electric mixer on low. Make a well in the center and add the buttermilk and egg all at once. Mix well until moistened and combined.

Drop by spoonfuls onto a greased cookie sheet. Bake at 450° F for 10 to 12 minutes, or until golden.

Recipe by Leika Suzumura, former PCC Nutrition Educator

More about: buttermilk, tapioca


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something's not right

Looks like an error in part of the recipe. It calls for 1/2 cup of buttermilk, but then says 2 cups plus 2 Tbsp of regular milk with 2 Tbsp of vinegar can be substituted. That's completely wrong, it's way too much liquid to replace only 1/2 a cup.

RE: Something's not right


Thanks for catching this and helping us make this correction. We've provided updated preparation instructions for the buttermilk above.

Tom Monahan
PCC Natural Markets

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