What is the nutritional information for this recipe?

Finally! A good GF biscuit. Thank you!! It was nice & moist. Next time, I’ll skip the egg yolk wash. That was just weird eating it like that.

Would this biscuit recipe work for cobbler? I'd like to swap out the regular biscuit recipe with a GF biscuits recipe. Thanks

These are a five. Haven’t had a biscuit like this for a long time. I cooked them in my black iron Dutch oven. On convection bake, added butter to the hot oven. Can I cook them with the lid on.? We have celiacs love this flour.

I too like the taste of these, but my batter was also way too runny. Should I add extra 1:1 flour until they handle more like regular biscuits? Mine were also more like thick pancake batter. Couldn’t handle with my hands at all. But good flavor and rose well. Thank you!

I appreciated reading the comments before trying this recipe. I quadrupled the recipe and used 4 eggs and only three egg whites. I also measured the flour by scoop, tap (tap tap), level which always ends up heavier than the gram weight specified on the bag. In this case, my cup measures weighed about 180 grams each. I used a little flour on my hands when dividing dough and forming into rough balls. The dough was slightly sticky. The biscuits were craggy and certainly tasty but a little flatter than traditional for a biscuit. Next time I may reduce the egg whites to half what the recipe calls for and see if taller biscuits result. The texture was sturdy and would slice nicely for a sandwich. This quick, low-fat recipe is a keeper.

I love all of B’s Red Mill products, but I must have done something wrong here as my “dough” was really runny, like pancake batter & in no way could be formed into a biscuit shape. The recipe didn’t call for xanthun gum, but I added a scant 1/4 tsp. which it says to do on the gluten free flour mix. Could that be the reason?

I apologize if this question was answered above already. I am new to gluten free baking. My son-in-law is also allergic to eggs. I was wondering if your egg replacer would work with this biscuit recipe and if so, how would I adjust for the egg white and yolk only?

When it calls for vinegar, what does that mean? I have white and apple cider, is there a specific type this calls for? I’m new to baking with vinegar so I have no clue which one to use.

I saw that people thought the recipe was too runny when doubled, so when I doubled it, I added 2 eggs and 1 egg white and the biscuits stayed formed.

I doubled this recipe and my biscuits, though delicious, came out flat, almost like pancakes. The batter was pretty thin. Should I have just added more flour to stiffen it up? Or used less liquid in the first place? Thanks.

I have made these three times already and they are amazing. Their taste has an essence of vinegar but it is hardly noticeable.

I'm not sure what could have gone wrong but the biscuits made with this recipe were a disaster! They were gloppy when I added and mixed the ingredients and my dog has eaten some of them but people do not want any part of them.

I followed directions exactly. These were very runny so I used a spoon to ladle them onto skillet. It made 4 biscuits instead of 2. I didn't think there was much hope but they worked. They were more like a large soft bready cookies. My gluten intolerant husband loved them. Perfect! Don't change a thing. I'll try making more by scaling them up. Good job.

I echo a couple others - either the ratios or the instructions in this recipe are way off! The “dough” is entirely wet, which makes sense when you think about 1/2 c flour with a whole egg, egg white and vinegar. The result was like pancake batter so unsurprisingly we ended up with one pancake at the end - they definitely did not hold their shape even though we added an extra 1/2 c flour. Hopefully they fix this!

I just made these, doubled the recipe. Then when I sat down to read all the comments while they were baking in the oven I figured I’d made a big mistake.
No - mine were perfect! I usually make drop biscuits anyway in my gluten baking days, and they are wet and lumpy, and so these seemed fine to me. I did feel they needed to cook longer, so I gave them another 5 minutes. Perfect! I will surely maybe these again.

I’m trying this for the first time tonight using the recipe as listed above and mine is also very wet. What size eggs should we be using? I have large eggs on hand, but is this recipe better with medium eggs?

Doubling this recipe was a disaster, it was entirely too wet I had to keep adding in more and more flour until it became close enough to dough consistency to even put it on a pan. Guess I will have to practice with egg to flour ratios to get it right.

I have a lot of the 1 to 1 GF flour as well as other Bob’s GF products and someone gave me a sample of egg replacer, but most of it sits in the pantry because where I was once an experienced novice baker, I’m recently faced with dairy and egg issues on top of the gluten problem. In short, i am afraid to veer from recipes because I don’t understand the science and substitutions behind GF baked goods the way I understood wheat products. Your biscuits look amazing and I would love to know how to substitute egg replacer or use aquafaba from either a white bean or garbanzos. Thank you.

I bought Bob's Gluten Free Biscuit & Baking Mix thinking I could make drop biscuits for strawberry shortcake like Mom used to do with Bisquick. But Bisquick had the recipe on the box! I'm not sure what I need to do. ;-)

Hi there - I am wondering if I can substitute All Purpose Baking Flour for the 1 to 1 Baking Flour and have the same results? If not, do you have a recipe that is as easy and has the same style results using your All Purpose Gluten Free Baking Flour? Thanks for the help!

I tried to double this the first time I made it and it was WAY too wet. Will try the original recipe later to see how that goes, but 2 eggs and 2 whites is far too much liquid for 1 cup of flour.

Really delicious! With this simple and quick recipe you can start the day good and you are sure of a healthy and genuine food, prepared without the use of food preservatives and dyes.

I am brand new to not just gluten free baking, but baking without a mix. Thank you for that sympathetic grimace, lol. If I want to double or triple this, do I double/triple all of the ingredients?

Hello does this biscuit recipe work with the Paleo baking flour? I have to use the grain free GF flours. Also are you able to use this flour as replacing regular recipes like you can with the 1-1 flour? Thank you Naomi Chamberlin

These did not suck!!! YAY!!!! A gluten free biscuit that doesn’t fall apart or taste like grit! YAY!!!! I just enjoyed a sausage biscuit that I could eat with one hand. Kudos to you and many thanks! I’ll absolutely print this one out.

I think the recipe is written incorrectly? It says put the eggs whites in the dough and the use the egg yolks as a wash on top. I did this and it didn’t turn out right

I am allergic to eggs what can I use for a substitute for eggs

biscuit is the best snack in the world

Looking very nice .

I am looking to learn more about this issue. Thank you for sharing. I will follow this site regularly

love your GF recipes