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Inn on Randolph Gluten Free Buttermilk Biscuits

Recipe courtesy of Inn on Randolph
Yield : 8 biscuits
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  • 157 grams superfine brown rice flour
  • 69 grams sweet rice flour
  • 1 Tablespoon sugar
  • 1 Tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon xanthan gum
  • 2 Tablespoons buttermilk powder
  • ½ teaspoon salt
  • 10 Tablespoons unsalted butter, COLD, cut into 10 slices
  • 2 large egg whites
  • 6 Tablespoons bubbly water (club soda)

Procedures: Preheat oven to 450 degrees

1. Mix well all dry ingredients in a medium bowl. You can store the mixed dry ingredients in the refrigerator for later use if you wish.
2. With a pastry cutter, cut butter into flour mixture until mixture is crumbly and resembles coarse meal. You can store the dough at this point in the refrigerator overnight and add liquid ingredients in the morning and bake.
3. Beat egg whites in a bowl until very foamy
4. Add bubbly water and flour mixture to egg whites at the same time. Mix with a rubber scraper until the dough starts to come together
5. Dump contents of the bowl onto a countertop that has been dusted with flour (any, but brown rice is good)
6. Pat the dough into a circle that is 1” thick. Use a 2” biscuit cutter and cut as many as possible. Push all the scraps back together and continue cutting until you have 8 biscuits. They may be frozen at this point for later use.
7. Line a baking sheet with parchament and place biscuits on sheet. They do not expand much so they can be fairly close together.
8. Place baking pan in oven and reduce heat to 400 degrees
Bake for 15-18 minutes
9. When they come out of the oven, they should be lightly golden. Poke a skewer or toothpick into the side of each biscuit. This will allow the air to escape and the biscuit will maintain it’s height and shape