GF/DF/SF Biscuits with Gravy

Cutting to the chase and just posting the photo first.   Look closely at the one on top, you can see the actual layers this biscuit had.  I have never had a Gluten-free, dairy-free, soy-free biscuit turn out this way before.  In the past they were usually dense, hard, tasteless hockey pucks that I enjoyed putting under hamburger gravy just to hide them.

But today, (what a week I have been having) I got crispy on the outside, soft, flakey, moist, melt in your mouth on the inside biscuits.   I literally cringed as I poured my hamburger gravy over them.   So I only allowed one (okay half of them were gone by the time supper came along so I had to be stingy) and if they wanted another then they better do it justice by putting butter (gf/df/sf earth balance butter) on it!

Okay you want to know how I did it?   Yep I just threw it all together.   Started out with 2 cups of Tom Sawyer Flour, added in 5 tsp baking soda and 4 tsp sugar.  then I took about 3/4 cup palm shortening.  I took the pastry cutter and just sat there and cut until it was like coarse crumbs.    I took 1 egg and beat it with 2/3 cup of almond milk with a dash of lemon juice and added it to the dough.  mixing only until combined.  Do not over mix……not sure if that makes a difference but I barely mixed.  Then I took a handful and placed it on parchment paper squished with my hand and cut a circle then put it on a cookie sheet.   took another handful of dough till I had all my biscuits.   If I would have made them thicker they would have been higher but like I said I don’t ever make biscuits so I wasn’t sure how thick they should be.

place in a 450 degree oven for 10 minutes.   I even rotated (love you Alton Brown) 1/2 way through cooking for an even cook.   I cannot even stress how lucky my husband was to actually have biscuits to come home too tonight.

Hamburger gravy?  Well I tried something new and it was okay.  sautéed lean ground beef up with 1/2 onion diced and then when done added 1/4 cup tom sawyer flour and spice such as  garlic powder, sea salt and pepper.  then added almond milk till the right consistency and (cringe) poured it over a biscuit. And no you won’t get a photo of the gravy I now will reserve that for yucky gluten-free bread flops but not by biscuits!

I enjoyed it.

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  1. Moe says:

    Any chance we could use a different type of flour? I don’t have any of Tom Sawyer Flour, but I have bags and bags of other flours.
    These look good and are holding together well in the picture. GREAT JOB!

  2. glutenfreealaska says:

    I honestly don’t know if another type of flour mix would work. I don’t have a lot of luck with mixing flours which is why I rely on Tom Sawyer Flour. If anyone has luck with another blend can the please post.

  3. Tracy Dixon says:

    Theresa, here’s the base gravy recipe I use with biscuits. Usually add ground sausage too it. I thinK it turns out great.

    4 T Earth’s Balance (or fat of any type)
    4 T Sweet Rice Flour
    2 C Rice Milk (or any milk)
    1 t salt
    Pepper to taste

    Melt fat and whisk with flour. Cook 2 to 3 minutes. Whisk in milk and simmer on low. Season with salt and pepper and stir regularly until thickened.

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