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Gluten Free Yeast Biscuits

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



  • 1 1/2 cups unsweetened almond milk (reserve 3 tablespoons)
  • 1 1/2 teaspoons Red Star Quick Rise Yeast
  • 3 cups gluten-free all-purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon baking powder
  • 1/4 teaspoon table salt
  • 3/4 cup butter (cold)
  • 3 tablespoons granulated or coarse sugar (for topping)


  • Preheat 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.


Recipe by Jenna Edmiston.

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Review & Comments

Laurie Lightfoot | Reply

Can real milk be substituted?

Red Star Yeast | Reply

Hi Laurie,
Yes, that should work fine.
Happy baking!

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