What’s the best biscuit recipe you’ve ever eaten?

There are plenty of gluten-free biscuit recipes, but you don’t have to be a gluten-sensitivity zealot to enjoy some of them.

And with the help of our friends at The Huffington Post, we have compiled a list of the best gluten-Free Biscuits in the world, so you can enjoy your favorite biscuit without the added guilt of gluten.1.

Kona Biscuit by KonaBiscuit.comKona is a small, family-owned, and operated bakery in South Dakota.

Their biscuits are gluten- free, and they have a gluten free cookie recipe that can be found here.

KONA BISCUITS: 1 cup almond flour (or gluten free almond flour)2 tablespoons baking powder1 tablespoon baking soda1 tablespoon cornstarch3/4 cup melted butter2/3 cup milk1/2 cup sour cream (or yogurt)1/4 teaspoon vanilla extract2 eggs (about 1 large egg)2 cups sugar3/8 cup almond milk or other non-dairy milk (or a 1/4 – 1/2 ounce or 1 cup liquid sweetener)3/6 teaspoon salt3/3/5 cups milk (such as 1 cup milk plus 1/3 ounce or 3 ounces of non-Dairy milk)1 teaspoon vanilla (optional)1 cup sourdough bread (we use whole wheat)1 large egg, room temperature (about 6 ounces)1 tablespoon sour cream, plus additional for garnish1 tablespoon butter, melted 1/8 teaspoon cinnamon, to taste1 cup flour (see notes)1 stick unsalted butter, cut into 1-inch pieces (we used 2 1/16-inch sticks)1 can (1.5 gallons) water1 teaspoon baking powderSalt and freshly ground pepper to tasteIn a large bowl, mix the almond flour, baking powder, baking soda, and cornstarchs.

Add in the melted butter, sour cream and milk.

Stir until combined.

Add the eggs, and stir to combine.

Add half of the flour mixture to the almond mixture.

Stir to combine and add the remaining flour mixture.

Fold in the sour cream.

Stir into the almond and almond mixture and the remaining 2 tablespoons sour cream mixture.

Add remaining flour and salt.

Knead the dough on the floured surface for 15-20 minutes.

Divide the dough into equal portions and shape into biscuits.

Bake in the preheated oven for 25-30 minutes.

Allow to cool on a wire rack for a few minutes before slicing.

The biscuits can be stored in an airtight container for up to a week.

(See recipe below.)


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