• Sumo

These gluten-free biscuits are perfect for a morning meal smothered in gravy, as a side to a delicious dinner, or just to have because you want to!


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Rating: 41

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 8


  • 1 Cup White Rice Flour
  • 1/2 Cup Chickpea Flour
  • 1/2 Cup Potato Starch
  • 1 1/2 Tablespoons Sugar
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Baking Soda
  • 1/2 Stick Butter
  • 3/4 Cup Buttermilk


  1. Preheat the oven to 375?F and lightly grease a baking sheet with cooking spray.
  2. In a large bowl whisk together the flours, starch, sugar, salt, baking powder and baking soda. Cut the butter in with a pastry cutter or a pair of knives until crumbled and no large pieces remain. Stir in the buttermilk.
  3. Lightly dust a work surface with rice flour and pat the dough out till 1 inch thick. Cut biscuits into 2 inch rounds.
  4. Bake 12-15 minutes or until golden.