BreadFebruary-March 2014

Morning Cinnamon Biscuits


Photo by Cara Reed

These are ideal go-to biscuits when you’re craving cinnamon rolls but don’t have time to fool with yeast. The biscuit base provides a soft, flaky bite that’s bursting with sweet cinnamon. Guaranteed to fill your home with a tantalizing aroma. To save steps, replace the ingredients (except the sugar) with 2 cups Biscuit Mix.

⅔ cup brown rice flour
⅔ cup sorghum flour
⅓ cup arrowroot starch
⅓ cup potato starch (not potato flour)
2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons sugar
teaspoon salt
5 tablespoons organic non-hydrogenated shortening, chilled
1 cup buttermilk of choice

Cinnamon Filling

4 tablespoons butter or coconut oil, melted, divided
cup brown sugar
cup sugar
1 teaspoon ground cinnamon


1 cup powdered sugar
1 tablespoon milk of choice
teaspoon pure vanilla extract

1. Preheat oven to 425F. Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together brown rice flour, sorghum flour, arrowroot starch, potato starch, xanthan gum, baking powder, baking soda, sugar and salt.

3. With a pastry blender, fork or your hands, cut shortening into dry ingredients until mixture becomes a coarse meal.

4. Stir in buttermilk with a wooden spoon until just barely combined.

5. Dump dough onto a counter lined with waxed paper and gently work it into a ball with lightly floured hands. (Dough will be slightly sticky.) Gently press dough into a 9x12-inch rectangle.

6. To make cinnamon filling, combine 2 tablespoons melted butter with brown sugar, granulated sugar and cinnamon in a small bowl to form a wet sand-like mixture.

7. Brush dough with remaining 2 tablespoons melted butter. Top with cinnamon filling.

8. Starting at the longer side, gently roll up dough, using the waxed paper to guide your rolling. Act as if you are rolling the dough in the waxed paper except right before you begin the next roll-over, gently remove the waxed paper. Keep repeating until dough is completely rolled.

9. Slice into 8 pieces. Carefully place each biscuit, cut side down, on prepared baking sheet.

10. Place in preheated oven and bake 12 to 15 minutes or until lightly browned.

11. To make glaze, combine powdered sugar, milk of choice and vanilla to make a thick paste. (If glaze is too runny, add more powdered sugar. If it’s too thick, add more milk, 1 teaspoon at a time, until desired consistency is reached.)

12. Remove biscuits from oven. Allow to cool 5 minutes before drizzling with glaze.

Each serving contains 397 calories, 15g total fat, 8g saturated fat, 0g trans fat, 18mg cholesterol, 421mg sodium, 65g carbohydrate, 2g fiber, 37g sugars, 3g protein, 42Est GL.

Biscuit Mix


Keep this mix handy to make your gluten-free biscuits. Store it in the refrigerator in an airtight container until used (up to 2 months). Shake the container to re-mix ingredients before you scoop out the mix.

2 cups brown rice flour
2 cups sorghum flour
1 cup arrowroot starch
1 cup potato starch (not potato flour)
4 teaspoons xanthan gum
5 teaspoons baking powder
2 teaspoons baking soda
1 teaspoons salt

1. Whisk all ingredients together.

Each cup contains 542 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 1563mg sodium, 124g carbohydrate, 6g fiber, 0g sugars, 9g protein, 75Est GL.

Comments (8)

I made these by substituting a MOCK Bob's Red Mill flour mix for the flours called for. Used butter instead of the shortening. The dough was soft and pliable and easy to roll into the log shape by making sure there was a good dusting of flour on the wax paper. Great taste, so soft and tender. My gluten eating husband ate 4 out of the 8. So glad he shared!! Definitely will put this recipe in the keeper file!

Posted by: MaryKG | September 26, 2015 12:04 PM    Report this comment

RE: YEAST "Since this recipe does not call for yeast, just use the amount of baking powder in the recipe and you should be fine. Happy Baking! Beth"

Posted by: Moderator | September 21, 2015 11:18 PM    Report this comment

I have been baking gluten free for over six years, and this recipe was one of the stickiest I have worked with. They were so wet that I held back a tbsp of the buttermilk but when I tried rolling them it was just too messy and was difficult to roll. When sort of rolled up, I had difficulty cutting them as they would not stay in the expected roll shape, so just divided them them into 8 biscuits as best as I could do considering they were so sticky, and baked them anyway. They tasted good but did not look anything like the picture and I doubt I would make them again.

Posted by: Elva | September 21, 2015 4:26 PM    Report this comment

Instead of the shortening, can I use coconut oil?

Posted by: Eveline | September 17, 2015 2:36 PM    Report this comment

I am allergic to rice. What can I substitute for rice flour.

Posted by: Nana2R%26J | September 17, 2015 12:43 PM    Report this comment

How do I switch the yeast to baking powder? I am allergic to yeast.

Posted by: mybabydoll1661 | September 17, 2015 12:01 PM    Report this comment

Try arrowroot, cornstarch, tapioca starch, or rice starch. Most starches can be replaced 1-to-1. Enjoy!

Posted by: LW Moderator | March 25, 2014 8:40 AM    Report this comment

what can i use in place of the potato starch I am allergic to night shades?

Posted by: LynM57 | March 24, 2014 1:31 PM    Report this comment

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