G-Lite Homemade Biscuits

I’ve been working on this recipe for quite a while, but I think I’ve got it down now. I make homemade biscuits all the time. They are quick and easy and so much better than store bought.

My family loves them. We have them for breakfast (biscuits and gravy), dinner (chicken potpie), and dessert (biscuits with butter and honey).

I adapted this recipe from the one printed on the back of the Clabber Girl Baking Powder can. I live at high altitude so I also adapted this recipe to help with the issues associated with baking at high altitude. That being said if you live lower than 9,200 feet (like I do) you’ll likely just get bigger fluffier biscuits which is never a bad thing.

Gluten Light Biscuit Recipe

  • 1 Cup Gluten Free Flour mix (I use Pamela’s Gluten-Free all Purpose Flour, but other’s might work as well)
  • 1 Cup Organic Wheat Flour
  • 3 teaspoons Baking Soda (This is more than a normal biscuit recipe to adapt to the weight of the GF Flour and my altitude.)
  • 1/2 teaspoon salt
  • 1/3 cup shortening (I prefer Spectrum Organic Shortening, but any will do.)
  • 1 – 1 1/4 Cup Milk
  • 2 Tablespoons of butter

Directions (Pictures are below)

  1. Turn on the oven to 475 degrees.
  2. Mix all of your dry ingredients together.
  3. Cut in the shortening. I use two butter knives slicing the shorting through the dry ingredients until it is smaller than pea size.
  4. Stir in the Milk. Start with 1 cup, but if the dough is too dry (GF Flour can such in wet ingredients faster than wheat flour) then add a bit more until you get a nice texture. It will be a little sticky (from the GF Flour), but should still be pliable.
  5. Knead the dough just a few times forming it into a ball.
  6. Flatten out the dough to about 2 inches thick on a floured surface (you choose if you want to use wheat flour or the GF Flour for your surface)and using a biscuit cutter or a juice glass, cut your biscuits. Continue reforming the dough in a ball and flattening it until you have used it all up. (I always give the last little piece to my daughter because for some reason she loves eating raw biscuit dough.)
  7. Melt the butter in your glass baking dish. I use an 11×7 baking dish)
  8. One at a time, dip the top of biscuits into the melted butter (or use a pastry brush to brush butter on top) and then arrange the biscuits in the pan. It is okay if they touch.
  9. The biscuits only need to cook for 10-12 minutes. I keep an eye on them and wait until the tops get nice and browned.
Mixing the flours and dry ingredients.
Dough needs just a touch more milk to get it to the right consistency.
The perfect dough ball ready to be flattened out.
Biscuits buttered and ready to be cooked.
Breakfast – Biscuits and gravy, with a fried egg and fresh tomatoes. Delicious!

If you are interested in my country gravy recipe or chicken potpie recipe let me know. Both are super easy to make and meals my kids will eat (so that’s a plus!)

Let me know if this recipe works for you or any modifications you make.

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