Gluten Free Biscuits

This was a recipe I made in Portland, when I was doing some gluten free cooking.  I made gravy to go with it, and it was thickened with “Cup 4 Cup.”

Gluten Free Biscuits

Gluten Free Biscuits

Total Time: 35 minutes

Yield: Serves 6-8


  • 2/3 cup sweet potato flour
  • 2/3 cup, less 2 TBSP Cup 4 Cup flour
  • 2 TBSP coconut flour
  • 1/2 cup cornmeal
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground mustard
  • 1/2 cup cold unsalted butter (1 stick), cut into pieces
  • 1/2 cup shredded Mexican blend cheese
  • 3/4 cup milk


  1. In a food processor, mix together flours, cornmeal, baking powder, salt, and ground mustard.
  2. Place pieces of butter on dry ingredients and pulse until crumbly.
  3. Pulse in milk and cheese until dough starts to form. The dough should be able to be handled.
  4. Oil your hands slightly and form about 6-8 biscuits. Remember, I don’t roll and cut, but if you want to roll, knock yourself out.
  5. Place on greased cookie sheet about 2” apart.
  6. Bake 375° for 25 minutes or until golden brown.