31 Days of Celiac Awareness – National Biscuit Day | Rachel Begun, MS, RD

 

I don’t know anyone who doesn’t love a good biscuit, right?  So, to honor National Biscuit Day, and spread some good gluten free joy, here are gluten free biscuit recipes from some of my favorite food blogs, including my very own recipe.  Enjoy!

The Gluten Free RD- Honey Almond Biscuits

Gluten-Free Girl and the Chef- Buttermilk Biscuits

Gluten Free Canteen- Fluffy Biscuits (with great sweet and savory variations)

Gluten Free Easily- Sweet Potato Biscuits (gluten free, dairy free, egg free)

Gluten-Free on a Shoestring- Cream Cheese Buttermilk Biscuits

Serious Eats- Cheddar Biscuits

Kumquat- Sweet Buttermilk Biscuits

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12 Responses to 31 Days of Celiac Awareness – National Biscuit Day

  1. I always forget these national food days, Rachel, so thanks so much for including me and allowing me to be “on top of things” … even if it is indirectly. ;-) All these biscuits sounds so yummy! Yours are picture perfect, too. :-)

    Shirley

    • Rachel Begun says:

      Thanks, Shirley! I love your blog and am more than happy to include your recipes and other contributions in my posts! Hopefully, we can rest a little after May is over :-)

      Best,
      Rachel

  2. Christine says:

    your feed is broken – I tried subscribing to the rss feed and it does not work!

    • Rachel Begun says:

      Thanks for letting me know! I will look into it and get back to you!

    • Ashley says:

      rats! I just found this online, you could omit the chesee (maybe add some rosemary or other herbs?) and simply drop the dough by the spoonful on top of your chicken mixture:Low-Fat drop biscuitsIngredients 2 cups all-purpose flour 1 tsp baking soda 1 tsp salt 3/4 cup skim milk 1/4 cup olive oil 1 cup grated low-fat parmesan cheseeInstructionsPreheat oven to 450 degrees Fahrenheit. Mix together in large bowl flour, baking soda, and salt. Add milk and oil and stir well until dough comes off easily from the sides of the bowl. Drop in tablespoon-sized amounts on ungreased baking sheets. Bake about 10-12 minutes or until lightly browned. Serve warm or let cool and store in airtight container.

  3. Lisa @ GF Canteen says:

    Rachel – I love that it is national biscuit day. And I do love a good biscuit. Thanks for including us – we’re in great company here.

  4. Lisa @ GF Canteen says:

    Rachel – Thanks for including us here. We’re in great company.

    • Rachel Begun says:

      Yes, you are. And yes you deserve to be!

      • Keviin says:

        I make a very similar dish! Only inasetd of putting in one baking pan, I baked a whole bunch of individual pies in little circle glass containers that have lids, one biscuit worth per container. Then we could freeze them and my husband could have a yummy healthy lunch! They’re a big hit.

  5. Petrushka Swart says:

    Hi Rachel, I need advise as I suspect that I have gluten intollerece. Thanks

    • Rachel Begun says:

      Hello-

      If you are interested in setting up an appointment, you can contact me by sending me a note via the email that is on the home page of my website.

      Good luck to you,
      Rachel

      • Rahmant says:

        That looks so delicious and I’ll be ptnuitg it on my meal plan! We are in healthy eating mode here so this comes at the perfect time! Now to find a substitution for the biscuits as I cannot get the easy can version where I am currently living (the downside of living in a 3rd world country!) Have a low fat biscuit recipe you could share?

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