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–+ servings
Baked cornmeal biscuits on a baking sheet.

Gluten Free Cornmeal Biscuits

Sandi Gaertner
Delicious flaky gluten free cornmeal biscuits. Make them in under 30 minutes.
5 from 9 votes
an egg free allergen icon
gluten free allergy icon
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Gluten Free Bread Recipe
Cuisine American
Servings 8 biscuits
Calories 216 kcal

Ingredients
  

  • 1 cup cornmeal Be sure it is gluten free to avoid cross contamination with wheat.
  • 1 cup gluten free flour blend * see note
  • 2 tablespoons baking powder Aluminum-Free ONLY
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 5 tablespoons butter cold and unsalted
  • 1 cup milk

Instructions
 

  • Preheat the oven to 425º F and be sure the oven rack is in the middle setting in the oven.
  • In a large bowl, add the dry ingredients and whisk to blend. Please be sure your baking powder is aluminum-free. This is very importatn so your biscuits do not taste metallic.
  • Add the cold butter and use a pastry blender to cut the cold butter into the flour until it resembles crumbs.
  • Pour the milk into the dry ingredients and mix into a soft dough.
  • Dust a clean surface with gluten free flour and press your biscuit dough down to the desired thickness. Use a biscuit cutter to cut out biscuits.
  • Line a baking sheet with parchment paper and drop each biscuit onto the paper.
  • Use a pastry brush to brush the top of each biscuit with milk. This will help the biscuits get golden on top.
  • Bake for 18 minutes. Note the actual baking time may vary depending on the size of biscuits you make.
  • Remove the biscuits and allow them to cool on a cooling rack.

Notes

  1. If you want your biscuits to be very fluffy and flaky, I really recommend Cup4Cup gluten free flour blend in this recipe. Other blends will work, but Cup4Cup makes the biscuits the fluffiest.
  2. If the blend you use doesn't contain xanthan or guar gum,  you will need to add one teaspoon to the dry ingredients.
  3. Store in an airtight container in the refrigerator for up to 3 days.
  4. Freeze the cooled biscuits in a freezer-safe freezer bag for up to 3 months.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1biscuitCalories: 216kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 22mgSodium: 217mgPotassium: 415mgFiber: 3gSugar: 4gVitamin A: 268IUCalcium: 181mgIron: 1mg
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Nutrition 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.