Sometimes a biscuit just hits the spot. Making a biscuit without gluten often produces bad results. This recipe, however, creates biscuits that are nearly identical to their gluten-filled counterparts. The texture and flavor are soft and buttery. I’ve halved this recipe in the past with great results as well. The biscuits, covered, will keep for up to a week.

The secret to this recipe is grating the butter, that is ice cold, into the batter.

The recipe and detailed instructions are at the end of this post. For this recipe, we need brown rice flour, corn starch, soy flour, baking powder, salt, baking soda, xanthan gum, butter, milk, water, cider vinegar, and an egg. Looks like we have it all. Ready, set, bake…

In a large bowl mix the flours, baking powder, salt, baking soda, and xanthan gum until completely combined. Grate the butter into the flour mixture using the small holes a box grater.

Mix the butter into the flour so that there are no large balls of grated butter. Add the milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are incorporated. Using a large spoon, drop the batter into a greased pan in uniform sizes of your choice. Bake for about 15 minutes, until golden brown.