Recipes > Gluten Free Yeast Biscuits Find A Store Gluten Free Yeast Biscuits Delicious gluten free Southern-style biscuits. These yeast-raised biscuits are perfect for Sunday morning brunch. Sturdy enough for gravy or sweet summer berries and whipped cream. Yield 6 biscuits Print Recipe Pin Recipe 0 Reviews Ingredients1 1/2 cups unsweetened almond milk (reserve 3 tablespoons)1 1/2 teaspoons Red Star Quick Rise Yeast3 cups gluten-free all-purpose flour1/2 cup cornmeal1 tablespoon baking powder1/4 teaspoon table salt3/4 cup butter (cold)3 tablespoons granulated or coarse sugar (for topping) InstructionsPreheat oven to 400°F. Line baking sheet with parchment paper and set aside.Heat milk, reserving 3 tablespoons, in a small pan or microwave-safe bowl until warm (110-115°F, warm – but not too hot to touch).Whisk in yeast and set aside for 5 minutes.In a large bowl whisk together flour, cornmeal, baking powder and salt.Cut chunks of butter into the flour mixture, using a pastry cutter or two knives. You will want the mixture to have pea-sized clumps.Slowly add the milk-yeast mixture to the flour. Fold gently until everything is incorporated.Place dough between two sheets of parchment paper.Flatten dough out to about 1-inch thick rectangle. If dough is sticky, sprinkle, lightly, with a bit of gluten-free flour.Using a floured biscuit cutter, or glass, cut the biscuits out and place on prepared baking sheet.Brush each biscuit with reserved milk and sprinkle generously with sugar.Place in oven and bake for 15-18 minutes.Best if eaten the same day made. Serve with blueberry jam and whipped cream. NotesRecipe by Jenna Edmiston. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
