Gluten-Free Biscuits made with baking mix

These gluten-free biscuits are tender and light, perfect for breakfast sandwiches or dinner. And, come berry season — wonderful for shortcake.

Prep

10 mins

Bake

14 to 18 mins

Total

24 mins

Yield

8 medium (2 1/2") biscuits

Ingredients

Preheat the oven to 400°F, with a rack in the center.
Work the cold butter into the baking mix, leaving some butter in small, visible pieces.
Whisk the eggs and milk together.
Stir the wet ingredients into the dry mixture.
Lightly dust your work surface with baking mix, and turn the dough out onto it.
Fold the dough over on itself four times, then gently flatten it to about 3/4" thick. Brush any surplus baking mix off the top of the dough. Cut with a 2 1/2" round cutter dipped in baking mix.
Stack the scraps together, gently pat down to 3/4" thick, and cut additional biscuits.
Set the biscuits 2" apart on an ungreased or parchment-lined pan. Brush with milk or melted butter, if desired; this will help the biscuits brown.
Bake the biscuits for 14 to 18 minutes, until they're golden brown. Remove them from the oven and let them rest for 10 minutes or so before serving; they're best enjoyed slightly warm.

For higher rising biscuits, cut straight down, with a floured cutter; don't twist the cutter.
Why the 10-minute rest before serving? Gluten-free biscuits need the rest to allow the starches to finish setting up, and to let their outsides get crisp.
To make a sweeter biscuit for shortcake: Whisk 2 tablespoons of sugar into the baking mix and butter; and add 2 teaspoons vanilla to the milk and eggs mixture. Sprinkle the tops of the biscuits with sugar before baking, if desired. Bake as directed.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.