Basic Preparation Instructions for Gluten Free Biscuit & Baking Mix

This gluten-free mix is perfect for more than just biscuits!  Try it in pancakes, shortcakes, waffles, cobblers, potpies, and more.

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Votes: 10
Rating: 4.4
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Servings 8servings
Prep Time 10 - 20minutes
Cook Time 5 - 20minutes
Submitted By Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 10
Rating: 4.4
You:
Rate this recipe!
Servings 8servings
Prep Time 10 - 20minutes
Cook Time 5 - 20minutes
Submitted By Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Gluten Free Biscuits
  1. Preheat oven to 400°F. Grease a baking sheet, or line with parchment paper.
  2. Mix eggs and buttermilk in a small bowl and set aside. Place baking mix in a large bowl. Using a fork or pastry blender cut in cold butter until the size of small peas. Add the egg mixture to the dry ingredients and stir until evenly moistened.
  3. Turn mixture out onto a gluten-free floured surface and knead briefly to form a dough. Pat dough out to 1-inch thick. Fold the dough in half over itself and pat out again to 1-inch thick. Repeat folding and patting twice more. Cut biscuits and transfer to the baking sheet.
  4. Brush the top of each biscuit with melted butter. Bake until golden-brown, about 20 minutes. Makes 8 biscuits.
Gluten Free Pancakes
  1. Preheat skillet to medium-high heat. In a bowl, whisk together milk, eggs and oil. Add baking mix and whisk until smooth.
  2. For each pancake, pour ¼ cup batter onto hot skillet. Cook until the top is bubbly, about 3 minutes. Flip and cook an additional 2 minutes. Serve immediately or hold in a warm (200°F) oven until ready to serve. Makes 8 pancakes.
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Recipe Comments

24 thoughts on “Basic Preparation Instructions for Gluten Free Biscuit & Baking Mix

    1. Recipe Specialist

      To prepare waffles using this mix add an additional egg and tablespoon of oil to the batch recipe for the Gluten Free Pancakes recipe.

      Reply
  1. Carol

    I have tried biscuits 3 times. This mix or recipe does not work. You may have changed something, but not for the better. I got hockey pucks everytime. I been making biscuits for 60 years. I bought a 25 pd bag of nothing.

    Reply
    1. Recipe Specialist

      Carol, I apologize that your experience with this mix is not a pleasant one. Please check your email as I have responded to your last email.

      Reply
  2. Eunice Djerf

    Can I use the new Gluten Free Biscuit & Baking Mix to make pie crust? If so, what is the recipe? It used to be on the back of the bag. I have searched this site and haven’t been able to find it. Thanks for your help!

    Reply
    1. recipe specialist

      Hi Eunice,
      This mix is very similar to Bisquick in that is does contain Baking Powder and Baking Soda. You can use it for making pie crust, but we do not have a tested pie crust recipe for this product. You may be interested in our Gluten Free Pie Crust Mix, which is specially formulated for pie crusts.

      Reply
    1. recipe specialist

      Hi Jean,
      For shortcakes I may suggest following the recipe for biscuits and substituting heavy cream for the buttermilk. You could also brush the tops of the cakes with butter or heavy cream and sprinkle with sugar. We also have a great shortcake recipe which uses our Gluten Free Shortbread Cookie Mix.

      Reply
  3. Jo Hudak

    Can you use the Gluten Free Biscuit and Baking Mix for Yorkshire Pudding? If not, what other mix would you recommend?

    Reply
    1. recipe specialist

      Hi Denice,
      You can substitute the non-dairy “milk” of your choice- Almond, Soy, or Hemp milk would all be good options. To substitute the eggs, we may recommend an egg replacer like ener-g or similar. “Flax Eggs” may also be a good option. We have not tested these substitutions, however, and making these changes may alter the texture and flavor of your baked goods.

      Reply
    1. recipe specialist

      Hi Lisa,
      We don’t have a tested recipe for scones using this mix, but we would suggest the following: To make scones, add 2 tablespoons sugar to the dry ingredients. Omit the melted butter; instead, brush tops with egg wash (1 additional egg beaten with 1 tablespoon water) and sprinkle with 2 tablespoons of coarse sugar. Cut into triangles instead of rounds as with biscuits.
      To make favored scones, mix 1/2 cup of fruit or nuts (grated orange zest and blueberries for example) with dry ingredients before proceeding with recipe.

      Reply
    1. recipe specialist

      Hi Linda,
      We don’t have a recipe for drop biscuits, but you should be able to make the following adjustments to this recipe: after step 2,
      Drop about ⅓ cup of batter about 2″ apart onto prepared baking sheet. Bake in oven for 12 – 15 minutes, until lightly golden brown. Let cool for 5 minutes, serve warm.

      Reply
  4. Tonie

    My stores do not carry the baking mix. How do I make the cheddar drop biscuits with the gluten free flour without the baking powder and soda? I understand I will have to add these 2 but I’m not sure how much of each.

    Reply
    1. recipe specialist

      Hi Tonie,
      You can make your own gluten free self rising flour by using the following recipe: 1 cup of Gluten Free 1-to-1 Baking Flour, 1 1/4 teaspoon Baking Powder and a pinch of salt. This can be used to make drop biscuits or other baked goods that call for a similar flour blend.

      Reply
  5. maggie somerville

    Can you please give me a g free cobbler recipe using your biscuit and baking mix or your All Purpose Baking Flour?

    Has to be gluten free.

    Reply

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