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Annika’s Biscuits

5 star Avg. rating 5 from 16 votes.

Recipe Information

Recipe Created By: Amy Hugon


2 cups gluten-free flour mix
1/2 cup margarine or shortening
1 Tbsp sugar
1 Tbsp baking powder
1 tsp xanthan gum
1 tsp salt
3/4 cup rice milk


Mix dry ingredients. Cut in margarine or shortening.

Add rice milk. Stir, then mix with hands. Shape into biscuits and place on cookie sheet. This will make 10-12 biscuits.

Bake 12 minutes at 450 °F.


These are not as brown as wheat biscuits. For browner biscuits, substitute 1/3 cup sorghum flour for part of the gluten free flour mix.

Copyright © 2004 Amy Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Can use 2/3 cup Brown Rice Flour, 2/3 cup Potato Starch, 2/3 cup Tapioca Flour for the 2 cups of flour mix.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.