Low Sodium Gluten Free Biscuits

Total time40 min

Prep time15 min

Cook time15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

1 ½ cups gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
½ cup tapioca starch
1 tbsp baking powder
½ tsp baking soda
1 tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp xanthan gum
½ cup unsalted butter, frozen
¾ cup buttermilk, cold
1 tbsp buttermilk, for brushing

Instructions

1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2
Whisk together the gluten free flour blend, tapioca starch, baking powder, baking soda, salt, and xanthan gum in a large mixing bowl until evenly combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!