These soft and flaky gluten-free biscuits are based on side-by-side tests with 12 different gluten-free flour blends. I share exactly how each one performed, plus dairy-free and vegan tweaks that actually work. Whether you’re new to gluten-free baking or you just want the tallest, most reliable biscuits, this recipe has you covered.
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This gluten-free biscuit recipe is based on my side-by-side baking test of 12 gluten-free flour blends, with clear adjustments for each one. I also include tips for making the recipe dairy-free or vegan, along with reader-tested options, step-by-step guidance, a video to walk you through making the biscuits, and troubleshooting advice to help you bake with confidence.
❤️ Why these gluten-free biscuits are the best:
Testing multiple gluten-free flour blends has been a fun project for my whole Fearless Dining family and me. I’ve tested over 900 gluten-free recipes since 2013!
These biscuits are the perfect topper for my Gluten-Free Chicken Pot Pie recipe! I have a lot of incredible gluten-free biscuit recipes, including sweet and savory!
Allergen Information:
- These homemade biscuits are gluten-free, egg-free, nut-free, soy-free, and oat-free.
- It is easy to make these gluten-free biscuits vegan, which several of my readers and I tested using dairy-free butter and milk.
Video: Watch Me Make These Gluten-Free Biscuits
Watch me make these gluten-free biscuits step by step (filmed in my kitchen with real results). Click here to watch my Gluten-Free Biscuit Tutorial on YouTube! This is a longer video, approximately 10 minutes, and I show you every step of making these gluten-free biscuits. If you enjoyed watching this video, consider subscribing to my YouTube channel.
Which Gluten-Free Flour Blend Is Best for Biscuits?
Most gluten-free flours rose similarly in my test. Cup4Cup had the best rise. Here are a few things that stood out:
| Gluten-Free Flour Blend | Worked in My Recipe? | Rise/Texture | Modifications |
| King Arthur Measure for Measure | Yes | Good rise | Add 1 TBSP flour |
| Better Batter Artisan (gum-free) | Yes | Good rise | Add 2 TBSP milk |
| Bob’s Red Mill 1:1 | Yes | Good rise, gritty texture | Let the dough chill for 15 minutes. |
| Cup4Cup (both versions) | Yes | Best rise | None |
| Pillsbury | Yes | Great rise | None |
| Target Good & Gather | Yes | Good rise, gritty texture | Add 2 TBSP milk. Chill the dough for 15 minutes. |
| Just About Food Whole Grain Gluten-Free Blend | NO! | Horrible flavor | I don’t recommend |
| Pamela’s All Purpose | Yes | Good rise | Add 1/4 cup milk |
| Gluten-Free Bisquick | Yes | Good rise, gritty texture | Use this recipe: Gluten-Free Bisquick Biscuit |
| My DIY Gluten-Free All-Purpose Flour Blend | Yes | Great rise | Add 1 TBSP milk |
| Namaste | Yes | Great rise | Add 1 TBSP milk |
| Arrowhead Mills 1:1 | Yes | Good rise | Add 1 1/2 TBSP milk |
Reader-Tested Flour Blends:
Readers also participated in this test and sent me the blends they had used successfully. I love it when my readers write to me with the blends they try because we all benefit!
- Pinterest reader Jess W. said, “I use the GF Americas Test Kitchen flour blend that I make up in large quantities and add the teaspoon of xanthan gum. “Works awesome; my family loves them!”
- Sunset Divided Flour
- Jules Gluten-Free Flour
- Mannis Gluten-Free Flour
- Life Smart All-Purpose Flour Blend
My gluten-free biscuits rise so well that I used this recipe as a foundation for my popular Gluten-Free Bread Without Yeast.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour – You can use any of the blends I tested above or try another. Just make sure it contains xanthan gum or another binder. If not, you will need to add a teaspoon of xanthan gum to your flour mix. See the related reading for more details and tips.
- Baking powder – This recipe calls for two tablespoons of baking powder. Be sure to use aluminum-free baking powder. Regular aluminum baking powder will leave a metallic aftertaste. I use both Rumford and Thrive Market Aluminum-Free Baking Powder with good results. Other brands of gluten free baking powder without aluminum include Argo and Bakewell Cream.
- Butter – I used unsalted butter. It is a personal preference. If you use salted butter, you may consider reducing the amount of added salt. Use regular butter or vegan butter. Just make sure the vegan butter is very cold if you use it.
- Milk – I prefer using whole milk. You can use non-dairy milk, but be sure to use one that is not sweetened or flavored. You can also use buttermilk if you prefer gluten free buttermilk biscuits.
Prefer flavored biscuits? Try these Gluten-Free Pumpkin Biscuits and Gluten Free Cornmeal Biscuits recipes!
👩🍳 Note From My Kitchen:
When I first started testing gluten-free biscuits, I quickly realized how different each flour blend behaves. Some absorb more liquid, some make the dough sticky, and some surprise you with a perfect rise on the first try. That’s why I tested 12 flour blends, and why I keep updating this post with more reader-tested results.
If your dough feels off, don’t panic. Too sticky? Sprinkle on a bit more flour. Too dry or cracking? Add a tablespoon of milk at a time, gently working it into the dough. The key is to feel the dough; it should be soft, slightly tacky, and hold its shape when pressed. Don’t overwork it because you don’t want to melt the butter bits. If you’re unsure, chill the dough before cutting!
Also, if your biscuits aren’t rising high, check that your baking powder is fresh. I go through a lot of it over the holidays and always write the open date on the lid so I don’t use an old can by accident. You’ve got this, and I’m here if you have questions!
How to Make Gluten-Free Biscuits From Scratch:
Step 1: Add your dry ingredients to a bowl and whisk them to blend. Add the 5 TBSP of cold butter. Use a pastry blender to cut the butter into the flour.
EASY TIP: No pastry blender? No problem. Freeze the butter and use a large cheese grater to grate the frozen butter into the dry ingredients.
Step 2: Your flour mix will resemble crumbs, as shown in this photo.
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Step 3: Add the milk and mix into the dough.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your dough is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Your dough should look similar in consistency to my photo. If your dough is too wet, add more flour; if it’s too dry, add more milk. If you work the dough a lot, trying to get the consistency right, put the dough into the refrigerator for 15-20 minutes to re-chill the butter.
Step 5: Put the dough on wax paper or a silicone mat. You may want to dust it with a tiny bit of gluten free flour. It depends on which gluten free flour blend you use. Press the dough to 1 1/2 inch thickness. Use a biscuit cutter to cut out biscuit shapes from the dough. You can use a large ice cream or
Step 6: Place your biscuits on a parchment paper-lined cookie sheet to bake in the oven. Brush the top of each biscuit with milk. This will help your biscuits get that nice golden color.
Make them in your air fryer. If you want to cook these in the air fryer, follow these directions for my Gluten-Free Air Fryer Biscuits.
Step 7: Bake the biscuits at 425º F for 15 minutes. You will know the biscuits are done baking when they have a light golden color on top.
Step 8: Here are the test batches. I baked one at a time, so each cooled on the wire rack and then transferred to another tray while the next set cooled.
Spread this Kumquat Honey Butter over warm biscuits for a citrusy flavor.
Storage and Freezing Tips:
Store in an airtight container. They will stay fresh for up to 3 days, but they won’t retain their fluffiness as they did on the first day. I advise freezing the extras and then reheating them in a microwave oven.
Frequently Asked Questions:
Yes! Make these vegan by using vegan butter and dairy-free milk. Several readers have made these biscuits vegan using brands like Country Crock, Violife, and Earth Balance. They have also used almond milk and rice milk. I have had success with Oatly Simple.
Yes, buttermilk adds some great flavor to this biscuit recipe. If you can’t find buttermilk, it is very easy to make buttermilk from scratch. Reduce the baking powder to 2 teaspoons and add 1/2 teaspoon of baking soda.
Yes. Use a cookie scoop and drop onto your baking sheet, no shaping needed.
I like to use butter for baking biscuits. You can use shortening, but I find the best fats are European butter. Another reader uses Crisco and said it works very well.
Cup4Cup (old formula) gave the best rise and layers. Pamela’s, Pillsbury, and my DIY All-Purpose Blend are also great with small tweaks.
I made these biscuits tonight for a de-constructed chicken pot pie. Because it was the first time I tried the recipe, I didn’t know if they would get soggy cooking them on top of the the chicken and vegetables. I used King Arthur Measure for Measure flour. I made them dairy free with almond milk and Country Crock Plant Butter. I used 2 extra tablespoons of almond milk. I made 8 drop biscuits that baked in about 16 minutes. They were the best biscuits I have had since becoming gluten free about 12 years ago.”
Bethany, Blog comment
My Favorite Biscuit Set:
I absolutely love this biscuit set I bought on Amazon. It has everything you need to make biscuits (or scones.) It includes a pastry blender, biscuit cutters in multiple sizes, and a cutting tool for making square-shaped biscuits. It is all dishwasher safe and easy to clean.
More Gluten-Free Biscuit Recipes From My Kitchen:
- These Gluten-Free Cheese Biscuits are easy to make. Use any cheese flavor you enjoy!
- Sweeten things up with these Gluten-Free Cinnamon Sugar Biscuits.
- We love serving these Gluten-Free Oat Biscuits with breakfast!
- Vary the sweetness level to make these Gluten-Free Chocolate Biscuits sweet or savory!
- Need grain-free? These Paleo Biscuits get rave reviews!
- Use sourdough discard to make these Gluten-Free Sourdough Biscuits.
Love This Recipe?
💬 Did you make this gluten-free biscuit recipe? I’d love to hear how it turned out—and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Gluten-Free Biscuits That Work Every Time (With Vegan Options)
Ingredients
Equipment
Method
- Combine 2 cups gluten free flour blend, 2 tablespoons aluminum-free baking powder, and 1 teaspoon salt to a large mixing bowl and whisk the ingredients to blend them. Add the cold 5 tablespoons unsalted butter.
- Use a pastry blender to cut in the butter into the flour. Cutting in the cold butter is what helps make the flaky layers!
- *If you don't have a pastry blender, you can freeze the butter and use a cheese grater to grate the frozen butter into the dry ingredients.
- Add the 1 cup milk to the bowl and mix to form a nice dough ball. It should be soft, firm, and workable.
- Preheat your oven to 425º F.
- Put the dough on wax paper or a silicone mat. Depending on the gluten-free flour blend you used, you may want to dust the wax paper or silicone mat with a tiny bit of gluten-free flour. It depends on which gluten free flour blend you use. Press to 1 1/2 inch thickness.
- Use a biscuit cutter to cut out biscuit shapes from the dough. If you prefer, you can use a large ice cream scoop or cookie scoop to make drop style biscuits.
- Place each biscuit on a parchment paper lined cookie sheet. Brush the top of each biscuit with milk. This will help your biscuits get that nice golden color on top.
- Bake at 425º F for 15 minutes.
Nutrition
Video
Notes
- Please read my full post for the list of tested gluten-free flour blends and the adjustments needed. It is too long to post here in the notes.
- If your blend doesn’t contain a binder such as xanthan gum or psyllium husk as a binder, add 3/4 tsp of xanthan gum.
- You need to use VERY cold butter.
- This recipe calls for 2 TBSP of aluminum-free baking powder. Be sure to use aluminum-free baking powder. Regular aluminum baking powder will leave a metallic aftertaste. I used Thrive Market Aluminum-Free Baking Powder. Other brands of gluten free baking powder without aluminum include Rumford, Argo, and Bakewell Cream.
- To make this dairy-free, use non-flavored/sweetened dairy-free milk and vegan butter. Several readers have successfully tested multiple dairy-free brands.
- Each brand of flour blend performed a little differently. This is because every blend has a different starch-to-grain ratio. Please read the post for some tips for each blend. Some needed additional liquid.
- If you prefer to use buttermilk, you can add 1 TBSP of lemon juice to one cup of milk. Use 2 teaspoons of baking powder and 1/2 teaspoon baking soda if you use buttermilk.
- These biscuits will keep fresh for up to 3 days in an airtight container or up to 4 months in the freezer. Freeze the cooled biscuits in a freezer-safe container or zipper bag.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
Gluten-Free Related Reading:
THESE….ARE…..AMMMMMMAZING! I made these for our church gathering and people raved over them. There wasn’t any left, and I made 40 of them!!! Regular biscuits….I have leftovers 🫨. I can’t wait to try more of your recipes. I did use the cup 4 cup as you recommended. Worth every penny.
I am so glad everyone loved these biscuits. Wow, all 40 were devoured, that is a great sign!!
Great recipe. Thanks!
We used Bob’s Redmill gf flour blend. All the biscuits disappeared so fast! We’ll triple the recipe next time
I am so glad you loved my biscuits. I would definitely triple the recipe, you can always freeze the extras!
This is the best recipe for gluten free and dairy free biscuits I have found. I loved all the hits and secrets to making them. This will definitely be our family biscuit go to!
I am thrilled you loved these biscuits. Thank you so much, Celia!
OMG, this is what I’ve been looking for since learning I had to eat GF. I’ve tried so many biscuit recipes and been so depressed by the failures. Thank you for creating this recipe and also explaining which GF flour to use . You are legit my hero!
I am so glad you loved this recipe, Liz. I hope you try more of my recipes sometime soon. Thank you!
cup 4 cup flour contains milk powder so isn’t dairy free. what df/gf flour would you recommend? your biscuits look so light, I would love to have a light and tender biscuit again!
Hi Rob, I am confused by your question because I talk about how I tested 11 gluten free flour blends, and my readers even more. All blends, notes, etc are in the article with the recipe. The only blend with dairy is Cup4Cup and that leaves about 15 other blends you can use.
I used King Arthur it worked flawlessly like Sandi said. Absolutely wonderful. Just general advice for folks out there, It does help YOU a lot as a baker to read the entire post & read the recipe through … maybe re-read it if necessary because a lot of confusion and questions can be cleared up if you read the entire post and read the recipe. Thanku for a great recipe keep up the good work.
Thank you so much, Kristyn. I am really glad you enjoyed the recipe.
Hi Thank you for the recipe. Your web page looks like its messed up towards the bottom. Also your flag on the left side of the screen (facebook, pinterest) block the notes on the left side.
Just saying.
That is odd, I am assuming you are using desktop because I don’t have the flag set up to run on mobile. I double checked my site incognito and do not see any of the issues you mentioned on my site.
Awesome recipe!!
I had the same issue with the flag – I’m using mobile version.
I just removed the social share buttons on mobile. I hope this helps!
These were just made and they taste good, but they don’t look pretty. We brushed them with almond milk. What would happen if we brushed them with some melted butter would they may be look more golden?
Hi Linda, I would try melted butter next time. Some flour blends don’t brown as well as others. Which did you use?
I would like to use my oven instead, any suggestions?
I always use an oven to bake these biscuits. I have used my air fryer only a couple of times.
Made the biscuits this morning. They are really good and soft! (Much better than the KA.) Your video was very helpful, thank you for posting it!
Spur of the moment decided to make gf gravy to go with it since I was making sausage. I have not had biscuits and gravy for a couple years. It was nice to enjoy it again.
I am so glad you enjoyed the video tutorial. I will be making a lot more videos of my baked goods recipes for people. I can’t wait to see what you make next!
You can’t make this dairy free. There is dairy in the flour.
Hi Joanie, Only 1 of the 11 flour blends I tested does have dairy, but there are a LOT of blends that work in this recipe that are dairy-free.
I want to start by saying I have never been able to make good biscuits. I watched the video and realized I was making a few minor mistakes but with big consequences. So I made those adjustments and tried making them again. I truly hate to brag but they were the best biscuits I have ever made or eaten. They had a great rise, crusty exterior, and a light flaky interior! You would never know that they are gluten free!!
I am so glad the video of me making these biscuits helped you have success! I plan to make a lot more videos as I go!
Made these and they are soooo good. Could you use buttermilk?
Hi Mikayla, buttermilk works really well!!
I’m just now getting stuck in to try this recipe, and wanted to say a big thanks for the comprehensive comparison work and reporting you’ve done here. I’ve not seen anything so thoroughly researched – and shared in easy-to-follow ways. Big, big thanks! Following you now.
You are very welcome. I hope you are having a great weekend.
This recipe is amazing! I’ve been searching for a good biscuit recipe that comes close to my gluten buttermilk biscuits and found it with this one. I used Bob’s 1-to-1 flour. Be sure and form the biscuits nice and thick like Sandi suggested. I made a bacon and egg biscuit and my husband is very happy and satisfied! Thank you, Sandi, for doing all the hard work to create this recipe!
Thank you so much, Pam. I am very glad you liked these biscuits. They really do make great breakfast sandwiches!
curious to know what you think of Kodiak products or if you have a more comprehensive gf list of various products with a grade assigned? all categories of course not inclusive of naturally gf products like meat, vegs, & fruit.. I just found your blog and love it! just starting our gf changes so looking for more info.
Hi Kathleen, I haven’t tried any of the Kodiac products, so I am not able to answer. As for a list of products, I don’t really have lists like this on my blog because products change and it is too time consuming to keep a list like this up. I am really glad you found my blog and that it is helping you adjust to gluten free!
I was so excited to try this recipe! I’m gluten and dairy free, due to Hashimoto’s. I love that I can use alternative milk and vegan butter, but unfortunately the Cup4Cup has milk in it. Ugh. I used to love that blend, before I realized it. Do you have a “second” favorite gf flour?
Hi Annalisa, I tested 10 different flour blends in this recipe. I am sure you will find one you like to use that is dairy-free.
My favorite gluten-free flour is gluten free Mamas brand. I order it online. It’s a combination of almond and coconut flour. It’s great In baking!
I haven’t tried that mix in this recipe. I am so glad you enjoyed it. Do you use an exact measurement or did you tweak the amount a little? I know coconut flour needs a lot more moisture.
I use King Arthur baking mix vs the regular gf flour as it has baking powder in it. I find it works well when I modify regular recipes to gf recipes and turns out the most like gluten consistency.. How do you think it would work with this recipe? and still follow your ingredients?
Hi Linda, Is the baking mix the flour blend that has no binder added? I would assume it is okay, I haven’t experimented with it. Which binder do you plan to add?
Their description
King Arthur baking mixes can contain a variety of ingredients depending on the type of mix:
All-Purpose Gluten Free Baking Mix
Contains whole grain brown rice flour, rice flour, potato starch, tapioca starch, cellulose, baking powder, salt, xanthan gum, and a vitamin and mineral blend. This mix is non-dairy, non-GMO, and certified gluten-free by GFCO. It’s also fortified with calcium, iron, and vitamin B, and contains at least 50% whole grains per serving.
So is there a binder?
Hi Linda, in reading the ingredients, I see xanthan gum in your list. This is the binder.
Husband needs low sodium so the tsp salt is not an option. We have a good no sodium baking powder, but I wonder how these will turn out without the salt.
Hi, You should be able to greatly reduce the salt…it may affect the rise a little. If your baking powder has aluminum, I would recommend greatly reducing the amount to avoid a metallic aftertaste.
These are great. I will definitely make them again
I am so glad you loved this recipe. I can’t wait to hear which of my recipes you try next!
I plan to make these but I was wondering if it were to be possible to use frozen coconut oil instead of butter before making it. What do you think? I can’t use butter so I’m trying to look for possible alternatives.
Hi Faith, I haven’t tested frozen coconut oil. I know others have used very cold vegan butter. If you try the coconut oil, please do let me know how it turns out.
These are so good! I make them for my GF family members and the rest of us don’t mind them. Great for biscuits and gravy! Sometimes we do biscuits and gravy for dinner and serve little fried chicken breast pieces in the middle. My family goes crazy for these everytime!
I am so glad you love this biscuit recipe. I love serving it with fried chicken as well!
Can you please tell me what size biscuit cutter was used?
Hi Lucy, I have made this with all sizes. I have a set of cutters. How many biscuits are you trying to make?
I just made these and they are FANTASTIC! Tasty, light and fluffy. A keeper. Will definitely make these again. Thank you for the recipe.
I am so glad you loved these biscuits, Dorothy. Thank you!
Just made these (vegan version) to go with dinner tonight and they were AHHHMAZINGGG!!! This recipe is a winner! 🏆 They tasted so much like KFC’s biscuits (which I haven’t been able to eat in years, due to celiac). I made these with rice milk, Smart Balance butter substitute (and Cup4Cup flour). I made some plain and some with Violife shredded cheese. Everyone loved them! It made a batch of 8 fluffy biscuits. Thank you for this recipe!! <3
You made my day. I am so glad to know VioLife worked well as a dairy-free cheese option. That is my favorite vegan cheese by far. Thank you!
These are the best gf biscuits! I used Cup 4 Cup flour. I did make a few changes based on dietary preferences. I used oat milk with a tablespoon of lemon juice, one tablespoon of baking powder, and a country crock olive oil stick (5 Tablespoons) in place of butter. Melted Smart Balance in a cast iron pan before putting the biscuits in. I also folded the biscuit dough a few times. They came out moist and fluffy in the middle with a buttery crunch on the tops and bottoms. Definitely a keeper! Thanks so much!
Thank you so much, Janette. I am so glad it worked well.
Will they still work if I leave the batter over night in the fridge then bake in the morning?
Hi Rebecca, It should work.
I have been using this recipe with Pamela’s flour for a while now. All of a sudden, the last few months they go flat while cooking them. I use the same amount of all the ingredients. I make sure the butter is cold (I have always used a shredder to make it into chunks). I use buttermilk. Then only thing that I do different but have been doing it and it was fine is adding sugar. Do you know what I am doing now that might make it go flat?
Hi Lynn, That is odd. Which Pamela’s blend do you use? They make a few. The first thing I think of is to check to see if your baking powder is expired. That is really the leavener and controls the rise. Sugar shouldn’t weigh down these biscuits. I make a sugar cinnamon biscuit, which is based on this recipe and it rises well. Also verify that Pamela’s didn’t change their recipe.
I made these biscuits tonight for a de-constructed chicken pot pie. Because it was the first time I tried the recipe, I didn’t know if they would get soggy cooking them on top of the the chicken and vegetables. I used King Arthur Measure for Measure flour. I made them dairy free with almond milk and Country Crock Plant Butter. I used 2 extra tablespoons of almond milk. I made 8 drop biscuits that baked in about 16 minutes. They were the best biscuits I have had since becoming gluten free about 12 years ago. We ate them with the chicken pot pie mixture over them and they did not get soggy. Thank you for an excellent recipe!
You made my day. I am so glad you all loved this recipe. It is good to know Country Crock worked well!
P.S. I used Cup4Cup and followed the recipe to a tee. Perfect! Wouldn’t change a thing,
so don’t 🙂
I promise I won’t change this recipe…it is definitely a winner!
I have tried many gluten free biscuit recipes, and these were, by far, the best ones yet! My grandkids are gluten free and I am always trying new recipes. My husband cringes at the words gluten free (haha!), and he also loved these biscuits. These were just as good, if not better, than wheat biscuits. Thanks for the recipe!
I am so glad everyone loved these biscuits. Thank you so much. I love your husband enjoyed them. There is nothing better than hearing someone who doesn’t like gluten free enjoyed my recipe!
Did two batches with King Arthur, can’t get the tops brown even with topping with milk. I added half a beaten egg to second batch and they came out more moist in the middle. First batch pretty dense. Not sure what went wrong?
Hi Mary, Did you brush them with regular milk or dairy-free milk? KA works well in this recipe. Where is the oven rack in your oven? The middle or towards the bottom? I haven’t tested the recipe with egg, but if they were a little dense, be sure your baking powder wasn’t expired and don’t twist the biscuit cutter when cutting out the biscuits because that can seal the edges.
Can I prep these a day ahead of time and refrigerate the cut out biscuits to bake the next day?
Hi Lynn, that should be fine. Be careful not to twist the biscuit cutter when cutting them out. That can seal the edges and prevent the rise.
Made these today.. best darn gluten free biscuit ever!! We are southerners and love our biscuits! Game changer..made with buttermilk for strawberry short cake..keep your butter and milk cold and don’t over work the dough..baked up in cast iron to perfection. Thank you for this recipe!!!
I am so glad you loved these biscuits. Southerners can’t be without good biscuits!! I will have to try this recipe in a cast iron pan next. Thank you!
These biscuits were so easy to make and so tasty!! Definitely a keeper recipe!!
I am so glad you loved this biscuit recipe. Thank you so much, Dee!
Best recipe yet!!! And it has been 30 years!
That makes my day