How to make it

  • Preheat oven to 375.
  • In medium bowl, cream shortening and sugar. Add remaining ingredients and mix until all lumps are gone. Batter will be quite soft and sticky.
  • Use dough to make 8 drop biscuits. Bake 12-15 minutes - I baked them much longer, until tops are very lightly browned.

Reviews & Comments 2

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    " It was excellent "
    momuco ate it and said...
    I am not GF but my sisters and their kids are so I've eaten lots of GF foods. This was my fist try at scratch GF biscuits and I am so impressed! Formerly we used Pamela's which we all love. (My son liked them better than gluten biscuits he grew up with!) But I needed a recipe for shortcake that would hold up to "day before baking", travel and presentation at a Wedding Celebration Picnic. These biscuits are crisp and light, not crumbly like Pamela's. They cut nicely. I may have overworked the dough because I left out the corn starch and had to add it into the already mixed dough at the end which is what I believe made the bottoms of the biscuits a little tough. Simple recipe, simple ingredients. Somewhat sweet...from the potato starch?? VERY WEIRD working with such a WHITE dough!! And I left them bake a little longer as suggested which gave them a consistent all-over golden appearance. Beautiful!
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    " It was excellent "
    peetabear ate it and said...
    good post.. five forks
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    " It was excellent "
    lincolntoot ate it and said...
    Great recipe - I have made these and even my husband who does not have to be gluten free likes them! 5!
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